a celebration of beautiful beach houses & the beach house life

June 15, 2012
by Caroline
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olive and sun-dried tomato sauce & couscous

Beach House CousCousSimple and summery! Hope you enjoy. Caroline x

Ingredients:
2 tbs olive oil
4 tbs unsalted butter,
cut into tbs pieces
8 tbs plain flour
75ml dry white wine
75ml chicken stock
8 tbs sun-dried tomatoes in oil, drained and coarsely chopped
5-6 tbs pitted brine-cured black olives, drained and coarsely chopped
couscous (made as per packet instructions)

Recipe:
Heat the olive oil and garlic over medium heat.
Stir in the sun-dried tomatoes and unsalted
chicken stock. Reduce heat, cover and simmer
for 10 minutes.

Add the olives and parsley to the sun-dried tomato
mixture and stir through. To have as a smooth
paste purée.

Make the couscous, stir in the sauce and pack up.
For additional flavour add the juice and zest from
1/2 a lemon or some chopped coriander.

June 10, 2012
by Caroline
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a kind word is like a spring day

A kind word is like a Spring day ” so it is so nice when people say nice things about you! And I thought you might like to hear what other people, from far and wide, have have had the kindness to say after staying at one of our beach houses:

“This was a very special holiday for us – this lovely holiday home brought us all together – a family flew in from Hong Kong, Switzerland and Germany, and it was well worth it! Super location, very comfortable self-catered accommodation – what more could one want? First holiday in England for us and it was wonderful. Thank you!”

“What a beautiful, beautiful experience. Thank you for creating such an amazing space/never wanted to leave.”

“It has been a wonderful beginning for us in the UK. You have a lovely home.”

” We so enjoyed staying in your beautiful house during our honeymoon. A perfect mix of style and comfort. “

“Amazing House and great location. Very relaxing ….. will definitely be back!!!!”

“Lovely house in a beautiful location . A great stay!”

“Thank you for sharing your beautiful home with us.”

“Wow!!! What a house. Everything we needed and more. We were all together as a family ….. will love to come again sometime. Thanks again – will recommend to our friends.”

“We leave your well loved home with a wealth of lovely memories. Thank you.”

“A fantastic week with the most amazing weather! The children loved the space, both on the deck and the beach and we didn’t stray too far from the house as we just didn’t need to.”

“What a brilliant house – perfect for our break with family and friends.”

“Your home has proven a wonderful choice. I want to come back. Thank you – all wonderful.”

“We had a truly wonderful week, truly unforgettable.”

 

Have a lovely, lovely Sunday. C x

June 5, 2012
by Caroline
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the jubilee weekend kite surfing @ angmering on sea

Well, except for Monday evening, the weather was not what we all hoped for this weekend but at least the weather pleased one crowd, the kite and wind surfers! This snap was taken on Saturday off the deck of The Angmering on Sea Beach House, next to the New England Beach House beach garden. But the weather looks like it is brightening up and fingers crossed for a great British summer. Caroline x

Kite Surfing at The Angmering on Sea Beach House

Kite Surfing at The Angmering on Sea Beach House

May 26, 2012
by Caroline
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bless the british summer

The Beach at Angmering on Sea

I have had a wonderful few weeks at my new beach house, The Angmering on Sea Beach House, next door to New England Beach House and have been blessed with some wonderful weather.  And I hope it continues for the Jubilee week; which I will sadly miss as I am in Punta. But the girls and I are looking forward to being back in Angmering on Sea for the summer holidays and enjoying the beach. I have been a little quiet on the blog front as I have been busy getting The Angmering on Sea Beach House ready for the early summer but I am pleased to say it is looking amazing and already booked for quite a few family breaks and seaside weeks. I will post some snaps to give you a flavour over the next week or so. www.luxurybeachhouserental.com .  C xx

August 8, 2011
by Caroline
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my new punta del este apartment

The famous Dedos on Punta Del Este's Playa Brava

The famous Dedos on Punta Del Este's Playa Brava

Finally moved into my new downtown Punta Del Este apartment and although not quite a beach house but the building has stunning views of the Playa Mansa and the Playa Brava (home of the famous Dedos – Fingers) and am staggering distance from both of them and the beach club. The perfect location in other words. And it is nice to have had another project.  When I have a chance to photograph the apartment I will post some images and I will be adding it to Luxury Beach House Rentals in a few weeks.

Caroline x

July 24, 2011
by Caroline
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thomas cook guest complaints

A friend sent me these true guest comments from Thomas Cook Holidays, which are a bit of a hoot but so different from what our guests say – thank goodness!

1. “I think it should be explained in the brochure that the local store does not sell proper biscuits like custard creams or ginger nuts.”

2.  ”It’s lazy of the local shopkeepers to close in the afternoons. I often needed to buy things during ‘siesta’ time – this should be  banned

3. “On my holiday to Goa in India , I was disgusted to find that almost every restaurant served curry.  I don’t like spicy food at all.”

4. “We booked an excursion to a water park but no-one told us we had to bring our swimming costumes and towels.”

5. A tourist at a top African game lodge over looking a water hole, who spotted a visibly aroused elephant, complained that the sight of this rampant beast ruined his honeymoon by making him feel “inadequate”.

6. A woman threatened to call police after claiming that she’d been locked in by staff. When in fact, she had mistaken the “do not disturb” sign on the back of the door as a warning to remain in the room.

7. “The beach was too sandy.”

8. “We found the sand was not like the sand in the brochure. Your brochure shows the sand as yellow but it was white.”

9. A guest at a Novotel in Australia complained his soup was too thick and strong. He was inadvertently slurping the gravy at the time.

10. “Topless sunbathing on the beach should be banned. The holiday was ruined as my husband spent all day looking at other women.”

11. “We bought’ Ray-Ban’ sunglasses for five Euros from a street trader, only to find out they were fake.”

12. “No-one told us there would be fish in the sea. The children were startled.”

13. “There was no egg slicer in the apartment…”

14. “We went on holiday to Spain and had a problem with the taxi drivers as they were all Spanish….”

15. “The roads were uneven..”

16. “It took us nine hours to fly home from Jamaica to England it only took the Americans three hours to get home.”

17. “I compared the size of our one-bedroom apartment to our friends’ three-bedroom apartment and ours was significantly smaller.”

18. “The brochure stated:  ’No hairdressers at the accommodation’. We’re trainee hairdressers – will we be OK staying there?”

19.  ”There are too many Spanish people. The receptionist speaks Spanish. The food is Spanish. Too many foreigners now  live abroad’”

20. “We had to queue outside with no air conditioning.”

21. “It is your duty as a tour operator to advise us of noisy or unruly guests before we travel.”

22. “I was bitten by a mosquito – no-one said they could bite.”

23. “My fiancé and I booked a twin-bedded room but we were placed in a double-bedded room. We now hold you responsible for the fact that I find myself pregnant. This would not have happened if you had put us in the room that we booked.”

July 23, 2011
by Caroline
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lobster linguine

I think the first time I had this was at De Cecco (now called Vicino) in Parsons Green in London and it has been a favourite ever since. The key is the lobster stock that many recipes miss. The key elements are Lobster Stock, Lobster (in case you had not guessed), fresh Tomato Sauce and Linguine. The recipe is for four people.  It is of course ideal to use fresh and local lobster – well to the country you are in – but I have used frozen lobster and it still tastes good. You will make more stock than you will need but it can be poured into ice trays and frozen to be bagged for later use.  And it is a great ingredient for other seafood dishes – including another favourite langoustines in a champagne sauce but that is another story.

New England Beach House Lobster Linguine Recipe

New England Beach House Lobster Linguine Recipe

Lobster:
- one 1.5lb / 750gm lobsters (or larger if you prefer)
If pre-cooked, remove all the meat chopping the tail into bite size pieces but leaving the claw meat in its distinctive shape. Make sure you get all the meat from the legs as well. If using live lobster, par-cook as follows: bring a large pan with one inch of salted water to the boil and then put the lobster in head first, cover and bring back to the boil for no more than four minutes before taking out and putting in a large bowl of cold water (to stop the cooking process) and allowing the lobster to cool until it is just warm to the touch before removing the meat. If using fresh frozen lobster, then simmer for approximately 10 minutes before dropping in cold water etc.

Lobster Stock:
- lobster heads and empty claws
- two small leeks chopped
- one baby fennel chopped in two (optional)
- one stick of celery, roughly chopped
- one large (ish) carrot roughly chopped
- a small handful of flat leaf parsley
- two cloves of garlic, chopped in half
- two bay leaves
- a small handful of basil leaves
- 1 tablespoon / 15ml extra virgin olive oil- 1.5 pints / 710ml water- 8 tablespoons / 125ml dry white wine
Heat the oil and fry all the ingredients for three or four minutes until starting to brown, add the white wine and simmer for three or four minutes; then add the water and simmer for 40 minutes or so. Sieve or strain into another pan and keep warm; discarding all but the liquid.

Tomato Sauce:
- fresh plum tomatoes, 600 g (21 oz); skinned, dee-seeded and roughly chopped (to skin, place in a bowl and cover with boiling water and leave for a minute or so, remove, let cool and then peal off the skin) PS: if cannot get fresh use Italian tinned ones.
- one medium onion, peeled and cut in half
- salt
- 75g (2.5 oz) butter
Put tomatoes, butter, onion and salt into a pan and simmer for 40 minutes. Check regularly and break up any chunks of tomato as it goes along. Taste and adjust seasoning, remove the onion and keep warm.

Linguine:
Cook according to the instructions – I prefer dried pasta – but add a splash of olive oil to the water before adding the linguine, until al dente (firm but not hard); drain, put back in the saucepan, add a knob of butter and a little black pepper before covering to keep warm.

and then finally ….

Lobster:
Pour some extra virgin olive oil into a hot frying pan, add one clove of finely chopped garlic and the lobster meat. Seal the lobster for few seconds and then add a splash of white wine. Allow it to reduce and then add one ladle of the stock and one ladle of tomato sauce, stir through and serve on the linguine – preferably at the New England, Hamptons or Punta Del Este Beach House!.

TIP: if using a live or fresh frozen lobster cook this first then make the stock and tomato sauce at the same time, then cook the linguine and finally finish the lobster sauce as it only takes a couple of minutes and you want to make sure you do not over cook the lobster. Sorry the recipe seems so long, but actually very simple – it makes a great beach house lunch or a pretty impressive dinner.

PS: If anyone wants to know how to remove the meat from a whole lobster let me know and I will post.

Thanks to and smith for the use of the ‘cooking lobster’.

 

July 18, 2011
by Caroline
0 comments

simple, and inexpensive styling touches

I don’t like clutter but I am definitely not a minimalist and its the details and textures that make a house a home. I did not know what I was going to put on the staircase shelves at the New England Beach House – apart from the obvious books – until I stumbled upon someones collection of cricketing cups, gloves, balls and boots in a Worthing ‘junk’ shop. Maybe not so obvious a beach house style but definitely quintessentially English!  And actually even I enjoy playing a game of cricket when it is on the beach – and of course it reminds me of the Caribbean! Caroline x

New England Beach House Shelf

New England Beach House Shelf

 

 

June 25, 2011
by Caroline
1 Comment

beach house tuna salad

I hated tuna for almost forty years, but then I was presented with a fresh tuna steak in Harbour Island. I felt I had to eat it to be polite but wow! It was a totally different fish; a world away from any tuna I had ever tasted. Of course, being out of the water for only a few hours made a huge difference, but even so, it made me wonder what went into the tuna that most of us know.

I still loathed tinned tuna until Nigel (Stengard-Green, a friend and co-holiday house owner) asked me to taste a tuna salad he had made. Another revelation – fantastic flavour and texture. Wonderful. The key to this dish, as always is in the ingredients, so make sure you pick an exceptional tinned tuna. It won’t be cheap, but you don’t need too much of it, only half a tin per person. I still hate (most) tinned tuna but, in précis, this tuna is line-caught Yellowfin which means your family won’t be eating Flipper or one of those expensively-trained US Navy dolphins…

So here is Nigel’s recipe and his silly drawing …!

- tinned tuna (ortiz brand) in oil
- penne
- sun dried tomatoes or sundried peppers
- 2 spring onions (or 1 small leek if out of season)
- basil (fresh if in season, in oil if not)
- salt and black pepper
- 1 or 2 hard boiled eggs (optional)
- pitted olives

If you must use eggs (Nigel hates hard boiled eggs), boil them for 4 minutes and immediately place in cold water. Peel the shells and leave in cold water until cool. When you start the eggs, drop the penne into boiling, very slightly salted water with a touch of olive oil, and cook according to the packet instructions; approx. 10 minutes. Meanwhile mix half a tin of the tuna with its oil with the spring onions, chopped sun dried tomatoes or peppers, roughly chopped fresh basil, salt and pepper. Once the Penne has cooked and cooled, mix in, along with roughly chopped egg if you like that sort of thing. Instead of tuna use mackerel or sardines for more variety.

Do try it as it is great recipe, a simple one for a summer lunch at my beach house, or for a beach picnic.  Caroline x