Kitchen

The kitchen has all new appliances - fridge, stove, dishwasher, microwave, electric kettle, coffee maker, toaster and even a popcorn maker. The double sink makes meal preparation and clean-up easy, and you can look out the window over the sink as you prepare your meals. The kitchen is fully equipped with lots of dishes, including Dansk Arabesque, tea towels and so on. All you have to bring is your food!

The kitchen counter tops are white ceramic tile. The kitchen is separated from the eating area by a bar, where you can work or sit on stools and watch the ocean.


Doesn't that pie look good?

Liz's WILD BLUEBERRY PIE Recipe

This pie will make 6 to 8 servings.
The kitchen in the Beach House has all the utensils you'll need to make this pie.

The filling
1 litre (4 cups) wild fresh or frozen
125 ml (1/2 cup) sugar
2 ml (1/2 teaspoon) nutmeg
30 ml (2 tbsp) cornstarch
15 ml (1 tbsp) lemon juice
30 ml (2 tbsp) butter
melted butter to brush on the top of the filling

To make your pie
Make your favourite pastry, or buy ready-made pastry in the grocery store. Roll out half the pastry, and line a pie plate with it. Trim the pastry about 1/2 inch larger than the outside rim of the pie plate. Mix the blueberries with the sugar, nutmeg, cornstarch and lemon juice, and pour the mixture into your pie shell. Mound the mixture so it is high in the middle. Dot the mixture with butter.

Roll out the rest of the pastry, and cover the berry filling with it. Fold the edges of the bottom crust over the edge of the top crust, press together and flute. Cut vents into the top crust of the pie. Freeze the leftover pastry for your next pie.

Bake the pie at 220 C (425 F) for about 45 minutes, or until the crust is golden brown and the filling begins to bubble.

You'll love this pie. When you're at the Beach House, you could make two - one to eat and one to freeze to take home.

Liz's Pie Pastry

This is a very easy pastry recipe - it absolutely never fails.

1/2 pound (1 cup) shortening
1/4 cup butter
1 teaspoon salt (optional)
3 cups flour
1/2 cup water

Cream shortening and butter together thoroughly. Sift flour and salt together.
Gradually add flour to shortening and butter mixture, mixing until creamy after each addition, until it looks like corn meal.

Add water until the mixture is smooth - stir with a wooden spoon or mix with your hands.

Put half the mixture on a pastry board, spread a small amount of flour on it, and a small amount of flour on your rolling pin. Roll out until flat, and transfer to your pie plate.

The kitchen in the beach House,

has all the utensils you'll need.

Downstairs
Sitting Room | Kitchen | Downstairs Sun Room | Office
Dining Room | Downstairs Bathroom

Upstairs
Master Bedroom | Second Bedroom | Upstairs Bathroom
Upstairs Sun Room | Balcony