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Hayley Bellenie
Bellenie's Osteria 4 Bourne Way Hayes Kent
Recent Activity
Have you seen our advert in this weeks News Shopper? Continue reading
Posted Mar 18, 2014 at HAYLEY BELLENIE
We are holding a romantic candlelit dinner on Saturday 15th February. 6 courses for £25. Call Hayley on 07538255447 for a reservation. Continue reading
Posted Feb 4, 2014 at HAYLEY BELLENIE
One of my favourite meats on our menu at Bellenie's Osteria is Carne Salata. It is made by Mario Cardinale Bosio in Lanzada, an Alpine village that sits 1000m up the Malenco valley in Northern Italy. Mario makes his own recipe Carne Salata which he calls Malenca (coming from the Malenco Valley) using mature, grass fed beef from either France or Italy and uses the punta d’anca cut we know as the tender salmon cut or eye of silverside. The beef is left for a week in a bath of salt, pepper, cinnamon, nutmeg, cloves, bay and garlic then dried... Continue reading
Posted Jan 15, 2013 at HAYLEY BELLENIE
My poor blog has been neglected over the last few months, but with good reason! My sister and I have purchased a gorgeous Cafe in the lovely village of Hayes in Kent. We have been busy painting and decorating and turning a neglected shop into a beautiful Italian deli/cafe that we love! We are called Bellenie's Osteria. Bellenie is our surname and Osteria is an Italian word for a local place where friends gather for a drink and great homemade food. We have managed to source the most incredible Italian charcuterie and cheeses which will be served on wooden platters... Continue reading
Posted Jan 5, 2013 at HAYLEY BELLENIE
Speck wrapped artichoke hearts ready for the oven. Now what to serve it with? Continue reading
Posted Nov 6, 2012 at HAYLEY BELLENIE
I found a great website a few weeks ago take a look its fantastic. I loved their striped omelette and so decided to replicate it. The original striped omelette was made with mushrooms but I wanted a spring dish so opted for English peas. I added fresh herbs and flowers from my garden and roasted a gammon ham with maple syrup and wholegrain mustard. I was pleased with the results. Other peoples ideas and recipes are a great platform for you to start a dish with. You can adapt them to suit your brief and often come up with... Continue reading
Posted May 2, 2012 at HAYLEY BELLENIE
Thai basil is a herb I use at least once a week. My problem is I have to drive an hour to get it or buy it off the internet which does not always bring me the freshest leaves. My solution is to grow it. This weekend I made myself a vertical herb garden made out of an old pallet. The Thai basil I am growing from seed so is not in the pallet yet but I managed to fill it up with other delicious plants. In a couple of weeks when the newly planted herbs are more established I... Continue reading
Posted Apr 7, 2012 at HAYLEY BELLENIE
Sugar Bon peas, Scarlet globe radish, Alpine strawberries, Red and white salad onions Continue reading
Posted Mar 16, 2012 at HAYLEY BELLENIE
My life is greatly consumed by food. My working life, my personal life and my social life. I live it! I do however get stuck. I get stuck on what food to write about, what dish to cook and what ingredient should I learn from next. There is so much literature to read, so many pictures to enjoy, so much to do!! The thing to remember is to practice what you love and don't worry about whether your getting it right or wrong, doing the the most up to date or fashionable thing. As Nike says Just Do It! Today... Continue reading
Posted Mar 8, 2012 at HAYLEY BELLENIE
Fridays dinner party starts here. My organic free range goose. Continue reading
Posted Mar 7, 2012 at HAYLEY BELLENIE
I have adapted this pre-appertiser from a dish at Nobu restaurant. I use banana shallots and cherry tomatoes instead of Maui onion and tomatoes. I have replaced the caviar with dried scallop coral and the yuzu pepper I have replaced with lime and lemon zest soaked in a little yuzu juice. When I ate this in Hungary they also used a chicory leaf whereas I have used a baby pak choy which I find more inetresting. Recipe 1 tiger prawn (raw) de-veined and sliced in half lengthways 1/2 shitake mushroom 1 large shiso leaf 1 baby pak choy leaf 1/4... Continue reading
Posted Jan 27, 2012 at HAYLEY BELLENIE
2 medium chicken breasts minced 1 tablespoon fish sauce 1 tablespoon grated ginger 1 tablespoon grated garlic 1/2 small thai red chilli de-seeded and chopped 2 teaspoons palm sugar 2 spring onions finely chopped Zest of 1 lime Juice of 1/2 lime 1 small hamful of coriander 1 tablespoon vegetable oil Vegetable oil for frying Spring roll wrappers (small) Put minced chicken in a bowl and add fish sauce, ginger, garlic, chilli and sugar. Mix together thoroughly and leave for 10 minutes to marinate. Heat a tablespoon of vegetable oil in a frying pan until slightly smoking. Add the chicken... Continue reading
Posted Jan 26, 2012 at HAYLEY BELLENIE
Kale . Pork . Coriander . Shoyu Continue reading
Posted Jan 19, 2012 at HAYLEY BELLENIE
This weekend I made beef suet pudding with creamy mash and garlic courgettes. It was received so well it has got me thinking of new and exciting ways to explore suet pudding. Continue reading
Posted Jan 9, 2012 at HAYLEY BELLENIE
Hayley Bellenie is now following Aki and Alex
Dec 23, 2011
Lemon balm (Melissa officinalis), a member of the mint family, is considered a "calming" herb. It was used as far back as the Middle Ages to reduce stress and anxiety, promote sleep, improve appetite, and ease pain and discomfort from indigestion. Even before the Middle Ages, lemon balm was steeped in wine to lift the spirits, help heal wounds, and treat venomous insect bites and stings. Today, lemon balm is often combined with other calming, soothing herbs, such as valerian, chamomile, and hops, to help promote relaxation. Pasta is one of my favourite comfort foods and so when deciding what... Continue reading
Posted Jul 5, 2011 at HAYLEY BELLENIE
I LOVE Pierogies! Pierogies are boiled, baked or fried dumplings. They are traditionally stuffed with potato, sauerkraut, minced meat, cheese or fruit. I usually choose to fill mine with my usual potato puree with the addition of parmeasan, but, recently I have taken to adding a little fresh ginger as well if the rest of the meal allows. After boiling my Pierogies I pan fried them to give a nice golden colour and a little crunch before tasting the velvety potato interior. Potato and ginger pierogies are fabulous with white meat and fish and they are fairly easy to make... Continue reading
Posted Jun 20, 2011 at HAYLEY BELLENIE
The last couple of months have been filled with plans on my house, building work and catching up with people who I have not seen for years, as well as a fantastic trip to Thailand. Holidays and adventures always give me so much inspiration. New ingredients, new cuts, new flavour combinations all excite me as much now as they did ten years ago. They make me want to better myself, my cooking and the way I work although a good rest has probably a large helping hand in that too! I have always loved Thai food and whilst away, my... Continue reading
Posted Apr 5, 2011 at HAYLEY BELLENIE
Foie gras is a fattened liver of a goose or duck and has been eaten as a popular delicacy for centuries. Its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. The controversial production of foie gras involves force-feeding birds more food than they would normally eat in the wild, and more than they would voluntarily eat domestically. The feed, usually corn boiled with... Continue reading
Posted Jan 19, 2011 at HAYLEY BELLENIE
Christmas is a time for indulging in your favorite food and wines. This flapjack recipe has seen me through a whole year of morning flapjack eaters with nothing but praise. Many had not heard of the humble flapjack (I think Swiss and Germans mainly or they call it something else) and whilst I like to indulge in flapjacks and tea at teatime, this recipe became a staple breakfast luxury for guests at La Villa Hotel last year. I have adapted the recipe slightly with a little more butter, golden syrup instead of honey and christmassy coloured fruits and nuts (red... Continue reading
Posted Dec 21, 2010 at HAYLEY BELLENIE
When you are starting a new business there is a lot to take into consideration. When you are starting a new business, a new mortgage, a complete renovation of a bungalow you have just bought (and only seen once), a new website, moving back to London from a great job in Italy and trying to fit a barique in the back of your car as well as your life from the last two years, you have a whole lot more! I am travelling back to London on Monday with a stopover in Champagne for some more wine tasting and hopefully... Continue reading
Posted Nov 11, 2010 at HAYLEY BELLENIE
Coming soon.... my new website! Continue reading
Posted Oct 29, 2010 at HAYLEY BELLENIE