Saturday, 26 January 2008

AMIS - The Association for Music in International Schools

AMIS International Solo and Ensemble Music Festival

Once again, ASH is hosting over 400 music students from 7 international schools from all over Europe, performing their music works, such as piano solo, vocal, strings solo and ensemble and various other instruments. These workshops, masterclass and closing ceremony were open to the public.

Performances were critiqued and evaluated by a panel of international musicians and judges and advices were given on how performer can improve their performances.

Ratings were given based on these performances.....
Blue Ribbon for performance with Distinction;
Red Ribbon for a good performance; and
White Ribbon for a work in progress......

Elsa performed Bartok's Barentanz and a duet with a fellow ASH student, Scout Capouti, doing a delightfully playful piece, La Toupie by Bizet.

Note to Elsa......I love you but, please, more Bartok......perhaps,Rachmaninoff??!!

Tuesday, 22 January 2008

Mad About Madeleines

Elsa's early childhood was often filled with stories from books.
One of her absolute favourite character was a free spirited French orphan named Madeline

We used to sing to the songs and made a right spectacle of ourselves....still does...or at least I still do....
To us, Madeline is a great role model for girls as she gave girls courage to speak their mind and showed them that there was nothing unfeminine about being smart and strong..


History dates their beginnings to the 18th century in the French town of Commercy, in the region of Lorraine. The story goes that a girl name Madeleine made them for Stanislaw Lezczynski, Duke of Lorraine, who loved them so much that he then gave some to his daughter, Marie, the wife of Louis XV. 

Lavender Honey Madeleines

12 tbsp melted butter
4 large eggs
1/2 cup sugar
2 tbsp dark brown sugar
1/4 cup lavender honey ( or any flavoured or non-flavoured honey)
1 1/4 flour
2 tsp baking powder
1/4 tsp salt

Preheat oven to 180 C. Liberally butter the madeleine molds.

In a bowl of an electric mixer, whisk the eggs, both sugars and honey until pale and foamy.

Sift flour, baking powder and salt over the egg mixture and gently fold in the melted butter.
Cover the batter and refrigerate for at least 8 hours or overnight.

Spoon the batter evenly into the molds and bake for 5-7 minutes.