A few Irish people decided to test taste today's American Thanksgiving dishes and here are their conclusions.
To all of you across the globe celebrating this day... HAPPY THANKSGIVING!
Showing posts with label Autumn. Show all posts
Showing posts with label Autumn. Show all posts
Thursday, November 24, 2016
Happy Thanksgiving 2016
It's Thanksgiving week and it's a time to be thankful. The majority of dishes in the traditional American version of Thanksgiving dinner are made from foods native to the New World, as according to tradition, the Pilgrims received from the Native Americans. What is known as "The First Thanksgiving," the 1621 feast between the Pilgrims and the Wampanoag at Plymouth Colony (an English colonial venture in North America from 1620 to 1691) contained waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin, and squash.
A few Irish people decided to test taste today's American Thanksgiving dishes and here are their conclusions.
A few Irish people decided to test taste today's American Thanksgiving dishes and here are their conclusions.
Monday, November 7, 2016
Castagne locali del Ticino and my favourite muffin recipe
A typical Ticino product is the chestnut. The local custom has the children collecting chestnuts in the woods this time of year to roast or to create decorations. Chestnuts are used as flour, bread, cakes, pasta, jam, oatmeal and even schnapps. It is also used in recipes for marron glacé or to accompany a delicious platter of game. Throughout the streets of Lugano the flavour of roasted chestnuts accompanies these autumn days.
Every year I share my Chestnut muffin recipe. It is my absolute favourite and easy enough even for little hands to make:
Ingredients:
250gr melted butter
250gr sugar
200gr ground almonds
300gr of chestnut purée
4 eggs
Preparation:
1.) Mix egg yolks with sugar
2.) Add melted butter, ground almonds and the chestnut purée
3.) Mix well
4.) Whisk egg whites until peaked
5.) Add egg whites delicately to the chestnut mixture
6.) Pour into muffin mold filled with muffin cases
7.) Bake in preheated oven at 200°C for about 30 minutes.
Bon Appetito!
Every year I share my Chestnut muffin recipe. It is my absolute favourite and easy enough even for little hands to make:
Ingredients:
250gr melted butter
250gr sugar
200gr ground almonds
300gr of chestnut purée
4 eggs
Preparation:
1.) Mix egg yolks with sugar
2.) Add melted butter, ground almonds and the chestnut purée
3.) Mix well
4.) Whisk egg whites until peaked
5.) Add egg whites delicately to the chestnut mixture
6.) Pour into muffin mold filled with muffin cases
7.) Bake in preheated oven at 200°C for about 30 minutes.
Bon Appetito!
Friday, November 4, 2016
A truly magical corner of Switzerland
A magnificent view from half-way up the San Salvatore mountain
Stepping back into my childhood... hiking with the family!
Autumn in Ticino is really Summer’s last goodbye, but with lots of added flavour!
The sweet chestnut tree, a common sight in the southern Alps, was once known as the "bread tree", since chestnuts were one of the staple foods of Canton Ticino until the early Middle Ages.
Stocking up on some good weather and good food before the winter arrives.
Ricetta della nonna: Take some yellow pumpkin, cut it to pieces and boil in salted water. Once it is soft enough, blend it with the mixer. Prepare a good broth, and when it is boiling, add to the pumpkin mash. Let cook for a moment, and add some milk and a slice of butter.
Serve with croutons and grated cheese.
The perfect lunch spot
Ever seen Umberto Eco's movie: Name of the Rose?
A truly magical corner of Switzerland
Monday, October 31, 2016
Saturday, October 29, 2016
A beautiful day in Lugano
Looking onto the Lake of Lugano
Tiger Lily is in town
Lugano's symbol: Monte Bré
BSI is about to be integrated into a bank called EFG International, a global private banking group. Another tradition lost.
An intriguing private courtyard in the city center
Only in Lugano: Tea Room Vanini and Ristorante Federale
A glorious day in Ticino
Sunday, October 23, 2016
The autumn flavours of Ticino
Ticinese cuisine, which is closely related to that of Lombardy, is, like in all regional gastronomies, the result of a continuous process that lies somewhere between evolution and preservation.
The poor and monotonous food of the last centuries, when the majority of the Ticinese people lived off chestnuts, polenta and potatoes, slowly became richer. New food, flavours and recipes came into the picture with the changing of the times, also thanks to Ticinese immigrants that brought back different culinary ideas from the countries they visited.
At the same time, however, Ticinese cuisine preserved several of its characteristics: the use of genuine products, the simplicity of dishes tied to the rural world and the fondness for tasty flavours. Today it proposes dishes prepared according to the recipes that have been handed down from one generation to another but also the modern re-visitation of traditional recipes.
The following are among some of the most renowned and appreciated Ticinese dishes: minestrone, pumpkin soup and “busecca”, risotto, roasted meats (rabbit, kid), and polenta with Luganighetta sausage or brasato (braised meat), baked, sautéd or marinated fish from the river or lake.
Among drinks, besides local red and white wines, there is fresh and thirst quenching lemonade called gazzosa but also grappa and ratafià (also called nocino), a liqueur made from walnuts of which, they say, only friars know the original recipe.
The poor and monotonous food of the last centuries, when the majority of the Ticinese people lived off chestnuts, polenta and potatoes, slowly became richer. New food, flavours and recipes came into the picture with the changing of the times, also thanks to Ticinese immigrants that brought back different culinary ideas from the countries they visited.
At the same time, however, Ticinese cuisine preserved several of its characteristics: the use of genuine products, the simplicity of dishes tied to the rural world and the fondness for tasty flavours. Today it proposes dishes prepared according to the recipes that have been handed down from one generation to another but also the modern re-visitation of traditional recipes.
The following are among some of the most renowned and appreciated Ticinese dishes: minestrone, pumpkin soup and “busecca”, risotto, roasted meats (rabbit, kid), and polenta with Luganighetta sausage or brasato (braised meat), baked, sautéd or marinated fish from the river or lake.
Among drinks, besides local red and white wines, there is fresh and thirst quenching lemonade called gazzosa but also grappa and ratafià (also called nocino), a liqueur made from walnuts of which, they say, only friars know the original recipe.
Sunday lunch at Grotto al Mulino
Served with heart: Vellutata di zuccha
Brasato con polenta and a boccalino of Merlot ticinese
Click here for a list of grotto: http://ticinoatavola.ch
Wednesday, September 21, 2016
Explore the land of chestnut trees
The chestnut tree trail winds through the woods and explores the land of chestnut trees! Besides revealing woods, crops, chestnut trees, the trail accompanies you through pleasant surroundings and a harmonious landscape where nature stands out in all its splendour.
The itinerary offers you several panoramic spots and the possibility of admiring the architectural details of certain picturesque villages that this very special excursion joins together. Several didactic points, simply marked on the ground and amply illustrated in a separate brochure, may be found along the way. You can even cover just short legs of this trail.
Join the local tradition and pick some chestnuts along the way for arts and crafts. Have fun!
Details
Difficulty: easy
Km: 11
Elevation difference: 215 m
Duration: 4-5 h
Itinerary: Arosio-Mugena-Vezio-Fescoggia-Breno-Caroggio-Arosio
Important: All of the locations along this path may be reached by using public transportation.
For more info click here: http://www.luganoturismo.ch/
The itinerary offers you several panoramic spots and the possibility of admiring the architectural details of certain picturesque villages that this very special excursion joins together. Several didactic points, simply marked on the ground and amply illustrated in a separate brochure, may be found along the way. You can even cover just short legs of this trail.
Join the local tradition and pick some chestnuts along the way for arts and crafts. Have fun!
Details
Difficulty: easy
Km: 11
Elevation difference: 215 m
Duration: 4-5 h
Itinerary: Arosio-Mugena-Vezio-Fescoggia-Breno-Caroggio-Arosio
Important: All of the locations along this path may be reached by using public transportation.
For more info click here: http://www.luganoturismo.ch/
Thursday, October 22, 2015
A lovely autumn day in Lugano
Last weekend was one those perfect autumn Sundays where Lugano works its magic on me and there is no other place I'd like to be in the world. AS they say a picture is worth more than 1000 words.
Stretching to see the Ponte de Melide
Monte Bre or the Vesuvio?
Tempted to jump off?
Souvenirs for tourists...
... and treats for the locals.
Vanini, the place to see and be seen over a coffee or Aperitivo
The delicatessen store in town
Feeling nostalgic
Lugano's latest addition: LAC
Lugano's new cultural centre, LAC Lugano Arte e Cultura was created with the aim of adding value to the cultural and artistic life of the city and the region.
Friday, October 16, 2015
Candy Corn Macaroons recipe
It is not easy to get a hold of Candy Corn in this part of the world but I have found a way to put a French twist to my Candy Corn craving. The macaroons are both festive and delicious, making them the perfect sweet treat for the Halloween celebration.
The recipe sounds more complicated than it is. I have had lots of fun making these with my daughter.
Ingredients for Macaroon:
180g ground almonds, sifted
270g powdered sugar, sifted
150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar
Yellow food colouring
Ingredients for Vanilla Buttercream:
3/4 cup unsalted butter, room temperature
1/3 cup powdered sugar
pinch of sea salt
1 1/2 teaspoons vanilla
Orange food coloring
Preparations:
1.) In a stand mixer combine the butter, sugar, sea salt and vanilla. Whip until smooth and light, this takes about 5 minutes. Tint with orange food colouring. Voilà, your buttercream is ready.
2.) Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.
3.) Sift together your ground almonds with the powdered sugar and set aside.
4.) Whisk the egg whites (at room temperature) on medium high speed to glossy firm peaks adding the granulated sugar gradually in four parts. You don't want to whip the egg whites too quickly, this should take a good 5 to 7 minutes.
5.) Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper and mix just until everything is combined then stop and divide the batter in half. Tint one half of the batter with yellow colouring.
6.) Fold each of the mixtures with a rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.
7.) Transfer the mixtures into separate piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set.
8.) Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.
9.) While they are setting, preheat the oven to 325 degrees.
10.) Bake one sheet at a time in the center of the oven for about 12 minutes or until the cookie is firm, matte and doesn't wobble when touched.
11.) Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off.
12.) Sort into pairs and fill with Vanilla Buttercream.
The recipe sounds more complicated than it is. I have had lots of fun making these with my daughter.
Ingredients for Macaroon:
180g ground almonds, sifted
270g powdered sugar, sifted
150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar
Yellow food colouring
Ingredients for Vanilla Buttercream:
3/4 cup unsalted butter, room temperature
1/3 cup powdered sugar
pinch of sea salt
1 1/2 teaspoons vanilla
Orange food coloring
Preparations:
1.) In a stand mixer combine the butter, sugar, sea salt and vanilla. Whip until smooth and light, this takes about 5 minutes. Tint with orange food colouring. Voilà, your buttercream is ready.
2.) Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.
3.) Sift together your ground almonds with the powdered sugar and set aside.
4.) Whisk the egg whites (at room temperature) on medium high speed to glossy firm peaks adding the granulated sugar gradually in four parts. You don't want to whip the egg whites too quickly, this should take a good 5 to 7 minutes.
5.) Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper and mix just until everything is combined then stop and divide the batter in half. Tint one half of the batter with yellow colouring.
6.) Fold each of the mixtures with a rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.
7.) Transfer the mixtures into separate piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set.
8.) Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.
9.) While they are setting, preheat the oven to 325 degrees.
10.) Bake one sheet at a time in the center of the oven for about 12 minutes or until the cookie is firm, matte and doesn't wobble when touched.
11.) Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off.
12.) Sort into pairs and fill with Vanilla Buttercream.
Tuesday, October 6, 2015
Pumpkin Cranberry muffin recipe
These autumn-inspired muffins are perfect for breakfast, merenda or brunch. Loaded with dried cranberries, pumpkin, and bright orange flavors, they're extra delicious split and topped with cream cheese or your favorite jam. Just in time for the season. Try my Chestnut Muffin recipe too.
Ingredients:
1/2 cup dried cranberries
juice from 1 large orange
2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon pumpkin spice blend
2 teaspoons baking powder
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup pure pumpkin puree
1/2 cup whole milk
2 large eggs
1 teaspoon orange zest
brown sugar, for sprinkling
Preparation:
1.) Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray.
2.) Combine the cranberries and orange juice in a small saucepan and heat until the orange juice is warm. Set aside to let the cranberries plump, about 5 minutes, then drain off the juice.
3.) Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside.
4.) Whisk together the butter, plumped cranberries, pumpkin puree, milk, eggs and orange zest in a large bowl.
5.) Add the flour-spice mixture to the pumpkin mixture and gently fold the batter together until it is just combined (it's ok if there are a few lumps).
6.) Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the brown sugar.
7.) Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 24 minutes. 8.) Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely.
Ingredients:
1/2 cup dried cranberries
juice from 1 large orange
2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon pumpkin spice blend
2 teaspoons baking powder
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup pure pumpkin puree
1/2 cup whole milk
2 large eggs
1 teaspoon orange zest
brown sugar, for sprinkling
Preparation:
1.) Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray.
2.) Combine the cranberries and orange juice in a small saucepan and heat until the orange juice is warm. Set aside to let the cranberries plump, about 5 minutes, then drain off the juice.
3.) Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside.
4.) Whisk together the butter, plumped cranberries, pumpkin puree, milk, eggs and orange zest in a large bowl.
5.) Add the flour-spice mixture to the pumpkin mixture and gently fold the batter together until it is just combined (it's ok if there are a few lumps).
6.) Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the brown sugar.
7.) Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 24 minutes. 8.) Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely.
Monday, September 21, 2015
A simple 5 min. morning routine
The mornings are becoming darker by the day. In two days autumn will begin and soon the sun will be rising after us.
Take five minutes to recharge and refresh after your long slumber, it will awaken your inner drive and - hopefully - motivate you to tackle your day more easily. This routine can be done before you even leave your room, so go ahead and let the sun shine in your heart if not your room.
1.) Turn off your alarm (30 seconds): Place your alarm out of reach, away from your bed, so you have to get up to turn it off. Smile as you walk, which releases hormones that create happy feelings. Tell yourself it's going to be a good day — out loud!
2.) Let in morning light (10 seconds): Wake up with some natural light, it will instantly elevate your mood and send the signal to your brain that it's morning.
3.) Do a sun salutation (one minute): Spend one minute moving your body. You can do jumping jacks, sit-ups, or a body-energizing sun salutation.
4.) Meditate on your day (one minute): Take one minute to visualize your day and imagine how meetings will go, the things you need to remember, and happy outcomes of important conversations and interactions with others.
5.) Be grateful (30 seconds): Say out loud what you're grateful for. Starting the morning on an appreciative note sets you up for a day of caring, understanding, and thoughtfulness.
6.) Make your bed (one minute): Tidying your bedroom psychologically gets you motivated to leave your room. And it's so nice to come home to a bed that's already been made. Use any extra time to pick up clothes or clear side tables.
7.) Sing along! (remaining 50 seconds): Turn on a wake-up song and sing along as you dance out of your room. Singing releases endorphins, which naturally elevate your mood and energize your body.
You're all set for your day — and ready for anything!
Take five minutes to recharge and refresh after your long slumber, it will awaken your inner drive and - hopefully - motivate you to tackle your day more easily. This routine can be done before you even leave your room, so go ahead and let the sun shine in your heart if not your room.
1.) Turn off your alarm (30 seconds): Place your alarm out of reach, away from your bed, so you have to get up to turn it off. Smile as you walk, which releases hormones that create happy feelings. Tell yourself it's going to be a good day — out loud!
2.) Let in morning light (10 seconds): Wake up with some natural light, it will instantly elevate your mood and send the signal to your brain that it's morning.
3.) Do a sun salutation (one minute): Spend one minute moving your body. You can do jumping jacks, sit-ups, or a body-energizing sun salutation.
4.) Meditate on your day (one minute): Take one minute to visualize your day and imagine how meetings will go, the things you need to remember, and happy outcomes of important conversations and interactions with others.
5.) Be grateful (30 seconds): Say out loud what you're grateful for. Starting the morning on an appreciative note sets you up for a day of caring, understanding, and thoughtfulness.
6.) Make your bed (one minute): Tidying your bedroom psychologically gets you motivated to leave your room. And it's so nice to come home to a bed that's already been made. Use any extra time to pick up clothes or clear side tables.
7.) Sing along! (remaining 50 seconds): Turn on a wake-up song and sing along as you dance out of your room. Singing releases endorphins, which naturally elevate your mood and energize your body.
You're all set for your day — and ready for anything!
Monday, September 14, 2015
Ticino's most beautiful season
The most beautiful season to visit the Ticino is not necessarily summer like many tourist think, my personal favourite is autumn. It brings us days that are still sunny, ideal for strolling through the city, on the lakeshore or among the market stalls. It allows for wonderful excursions into the valleys or even some trekking in the mountains. Autumn’s colours are sweet and golden, and the seasonal scents of grapes and roasted chestnuts stir the emotions. Autumn in Ticino is a truly re-invigorating experience. What is your favourite season here?
Sunday, November 2, 2014
Sunday, October 26, 2014
Brunch al Lido di Lugano: it's Paradise!
It's little piece of paradise. There is just nothing else like the Sunday brunch at the Lido di Lugano. The tempting buffet, the friendly service, the cosy pavillon and the mystic view onto the Lake Ceresio. The experience is amazing when it is an overcast day, on sunny days the brunch at the Lido is simply unbeatable.
From Lasagne to Luganighetta and from Scampi to Salmon. A cheese platter that makes your palate water not to mention the different types of mousse and cakes!
Surrounded by palm trees, a sandy beach and the lake melting into hills of Ticino on the horizon, your senses and you taste buds are spoilt to the max.
It is an absolute must during the winter months. We come especially from Paris to live this marvel, all YOU need to do is pick up the phone and reserve for next Sunday!
Reservation highly recommended, please call or leave a message on 091/971'55'00. For more info, click here: http://allidobar.com.
From Lasagne to Luganighetta and from Scampi to Salmon. A cheese platter that makes your palate water not to mention the different types of mousse and cakes!
Surrounded by palm trees, a sandy beach and the lake melting into hills of Ticino on the horizon, your senses and you taste buds are spoilt to the max.
It is an absolute must during the winter months. We come especially from Paris to live this marvel, all YOU need to do is pick up the phone and reserve for next Sunday!
Reservation highly recommended, please call or leave a message on 091/971'55'00. For more info, click here: http://allidobar.com.
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