Mac & Four Cheese Gratini en cocotte recipe

It has been a while since I posted a recipe. Here is one I discovered at the Manor department store browsing through Le Creuset's cookbook. Le Creuset "Mini-Cocote" cookbook features 25 specially created recipes for the mini cocotte and its versatile cooking and serving features.

You do know what a cocotte is, right? Yes, it's a shallow baking dish, but Le Creuset turns it so much more! Even Expat girl's friend exclaimed: "Ma questo è tutto un'arte!" when I served it for lunch today. She can definitely come back for lunch anytime!

Macaroni and Four Cheese Gratin

Ingredients:
300gr wheat macaroni
20gr unsalted butter
15ml cup heavy cream
50gr Gorgonzola
50gr Fontina
50gr Marscarpone
50gr Parmigiano Reggiano
Salt and freshly ground pepper

Tip: Cheeses with higher fat content melt better than those that with a lower one! So combine your favorites: creamy Fontina, Gorgonzola, buffalo mozzarella, Parmigano Reggiano.

Preparation:
1.) Preheat the oven to 220ºC.
2.) Cook macaroni in boiling salted water for about 8 minutes; it should be al dente; not entirely cooked.  Pass the pasta under cold running water to stop them from cooking.
3.) Melt the butter in a small pan over a low flame. Add the cream, the gorgonzola, the Fontina, the marscarpone and the Parmigiano Reggiano (reserving 4 tablespoons for the top). Stir the cheese until all are well melted. Add salt and freshly ground pepper to taste.
4.) Add the cooked pasta to the sauce and divide into 4 mini-cocottes.
5.) Sprinkle the rest of the Parmigiano Reggiano over each cocotte.
6.) Bake for 10 to 15 minutes or until the tops are golden brown and crusty looking.

Panettone Pudding recipe

Panettone is a typical gift you receive during Christmas festivites from acquaintances, neighbors, associates or colleagues. You therefore end up with at least 4 or 5 boxes of Panettone. You can either freeze it or else below you'll find a posh version of bread and butter pudding, rich with cream and sugar - great for using up any excess Christmas panettone to dish up for tea or supper.

Cinnamon syrup:
1 cup water
1 cup (packed) dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon

Bread pudding:
Butter
1 loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar

To make the syrup:
1.) Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves.
2.) Boil until the syrup reduces to 1 cup, about 10 minutes.
3.) Remove from the heat and whisk in the cream and cinnamon.
4.) Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.)

To make the bread pudding:
1.) Lightly butter a 13 by 9 by 2-inch baking dish.
2.) Arrange the bread cubes in prepared dish.
3.) In a large bowl, whisk the eggs, cream, milk, and sugar to blend.
4.) Pour the custard over the bread cubes, and press the bread cubes gently to submerge.
5.) Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
6.) Preheat the oven to 180°C.
7.) Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.
8.) Spoon the bread pudding into bowls, drizzle with the warm Cinnamon Syrup, and serve. Yummy!

Grittibänz recipe

It hit me this afternoon while I was sitting in front of my computer... Samichlaus had not come by! A big tradition in Switzerland, one that cannot go unnoticed even if you live in Paris. I popped out to buy some ingredients and went to work.

Expat daughter would be so happy to find a taste of "home" for teatime. She still remembers when her school class in Lugano went into the woods looking for San Nicolao. He would be waiting to distribute a Grittibänz, mandarines and some nuts to the good children, the bad children had to work things out with his helper "Schmutzli" who was considerable less understanding. However, after reciting a little poem in honour of Saint Nick they would all walk back to school with a big grin on their face carrying lots of goodies to take home.

Here is a super-easy, fast, yummy recipe for Grittibänz:

Ingredients:
500 gr flour
1 tablespoon salt
70 gr sugar
70 gr butter
2 dl milk
1 egg
25 gr yeast
1 egg for coating
For the decoration: raisins, shelled almonds, candied fruit, possibly coarse granulated sugar.

Preparation:
1.) Cream the yeast with a little sugar in a cup.
2.) Place the flour in a bowl and mix it with salt, sugar, slightly warmed butter, lukewarm milk, the egg and the yeast to a dough.
3.) Knead the dough until it is smooth and elastic. Cover and leave to rise to twice the amount in a warm place.
4.) Knead the dough again, use a knife to cut off pieces of dough in the desired size and roll out to an oval shape.
5.) Mark the head by pressing the dough together slightly and turn the head to the back to make the neck. Cut out the arms and legs with scissors and place them in the required position.
6.) Decorate the figures with raisins, shelled almonds and candied fruit and trim the hat with remnants of dough. Leave to rise and put in a cold place for 20 to 30 minutes.
7.) Before baking, brush with egg and possibly sprinkle with coarse granulated sugar. In a preheated oven, bake for 20 to 30 minutes at medium temperature.

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!

Oreo Cookie Cake recipe

When it comes to kids birthday partys it's the cake that makes the difference. As my daughter says: "It is not a party if there is no cake!"

For her last birthday I came up with an scrumptious recipe for her favourite cookie cake. Here goes:

Ingredients:
For the Cake:
3/4 cup (about 3 3/4 ounces) all-purpose flour
1/4 cup (about 3/4 ounce) cocoa powder
1/2 plus 1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup plus 2 tablespoons (about 4 1/3 ounces) granulated sugar
1/2 cup plus 2 tablespoons sour cream
1/3 cup vegetable oil
1 large egg
1/2 teaspoon pure vanilla extract

For the Oreo whipped cream:
50 Oreo cookies
4 1/2 cups heavy cream
2 tablespoons granulated sugar
1 tablespoon pure vanilla extract

Preparations: 
1.) Make cake: Adjust oven rack to middle position and preheat oven to 350°. Line bottom of a 9-inch cake pan with parchment paper and lightly coat the inside with non-stick pan spray. Sift flour, cocoa, baking soda, and salt into large bowl; set aside. In medium bowl, whisk sugar, sour cream, oil, eggs, and vanilla until smooth.

2.) Whisk wet ingredients into dry ingredients until smooth. Pour batter into pan and bake until cake is just firm and toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes. Let cake cool in pan for 15 minutes, then remove from pan to completely cool on wire rack, about 1 hour.

3.) Carefully cut 6 Oreo cookies in half; set aside. Chop remaining cookies into 1/4-inch pieces; set aside.

4.) To Assemble Cake: make the Oreo whipped cream in 2 batches. In bowl of standing mixer fitted with whip attachment, whip 2 cups cream on medium-high speed to soft peak, spoon into large bowl and refrigerate. In same mixer bowl, whip remaining 2 1/2 cups cream, sugar, and vanilla to soft peak. Fold into already whipped cream.

5.) Place about 1 cup whipped cream in bowl and refrigerate until ready to decorate cake. Fold chopped Oreos into remaining whipped cream.

6.) Slice cake in half horizontally to create 2 layers. Place bottom layer on serving plate. Spread about 1/3 of Oreo whipped cream onto cake. Top with second cake layer and use remaining Oreo whipped cream to frost top and sides of cake. Chill in refrigerator for about 2 hours to allow cookies to soften.

7.) Place reserved whipped cream in pastry bag fitted with star tip (re-whisk if necessary). Pipe 12 whipped cream rosettes around perimeter of cake and garnish with reserved Oreo cookie halves. Serve.

An funky smoothie recipe for the winter

How about some extra vitamine C that your kids are gonna loooove.... ever heard of Orange Julius? As a nod to this frothy, orangey drink, which remains one of the best takes on a smoothie ever, I have stumbled onto this recipe, a fancier homemade version of the original.

Ingredients:
1 1/2 cups freshly squeezed orange juice
1/3 cup coconut milk
3 tablespoons sweetened condensed milk
2 tablespoons honey
2 tablespoons freshly squeezed lime juice (from about 1 medium lime)
Ice

Preparation:
1.) Place all the ingredients in a blender, then add ice to the 3 1/2 cup mark.
2.) Blend on high speed until smooth and frothy, about 1 minute. Serve immediately.

Easy peasy and, ohhh, so sweet!!! Enjoy!

Spaghetti and Meatball muffins recipe

How about turning an Italian dish into an American treat that your kids will love? My Neapolitan husband claims the idea of spaghetti and meatballs in itself is an American invention therefore... at this point... anything goes. YEHAY!

Follow this simple recipe for super-cool Spaghetti & Meatball muffins:

Ingredients:
170g spaghetti
1½ tablespoon olive oil
1½ cups parmesan cheese, grated
1½ cups tomato based pasta sauce
12 cooked meatballs
½ cup basil, roughly chopped
cooking spray

Preparations:
Preheat oven to 190C.
1.) Cook spaghetti NOT following packet directions, drain when very AL DENTE and allow to cool.
2.) Spray 12 cup muffin tin with cooking spray.
3.) Pour 1 cup cheese into spaghetti pan and toss.
3b) You might wish to add an egg for the nests to better stick together.
4.) Divide spaghetti between the 12 muffin cups, arranging spaghetti to make a nest.
5.) Top each nest with 1 tablespoon of pasta sauce, a meatball, another tablespoon pasta sauce.
6.) Sprinkle each with parmesan cheese.
7.) Bake in oven for 20-25 minutes or until cheese has melted.
8.) Cool slightly before eating, garnish with a chopped basil.

Zimtstärnli & Brunsli, my favourite Swiss Christmas biscuits

Having shared my all-time favourite groovy Christmas albums with you, I would like to let you in on my absolute favourite Christmas biscuits of all times.

Switzerland has a very strong tradition of making Christmas biscuits and there is a vast varitey of them. Today’s Christmas cookies can trace their history to recipes from Medieval Europe biscuits, which when many modern ingredients such as cinnamon, ginger, black pepper, almonds and dried fruit were introduced into the west. By the 16th century Christmas biscuits had become popular across Europe.

It is a treat and a great deal of fun to prepare these every year with my children. Of course, they think the best part is licking the kitchen utensils and bowls once the biscuits are in the oven. Ideally you would invite a friend and her kids to bake along with you....the more, the merrier!!!!

Zimtstärnli/ Cinnamon stars
Ingredients:
3 egg whites
1 pinch of salt
250gr powder sugar
1,5 tbsp cinnamon
350 gr ground almonds
0.5 tbsp Kirsch (Swiss cherry schnapps)
Preparation:
1.) Beat the egg whites with the salt until stiff.
2.) Mix in the powder sugar.
3.) Put aside and cover about 1dl of the above mixture for icing later.
4.) Mix cinnamon and ground almonds, add Kirsch and combine with the remaining egg whites/sugar mixture until you obtain a dough-like texture.
5.) Roll out the dough on a plastic bag or on a sugar-covered base. The thickness of the dough should be about 1cm.
6. ) Cut out the stars carefully with a cookie cutter which you dip into sugar before every use.
7. ) Lay out the cookies on an oven tray covered with baking paper.
8.) Glazing / drying:  Dip a little glaze onto the middle of each star, pull the icing towards the star tips with a wooden toothpick.
9.) Let the cookies dry at room temperature for about 6 hours or overnight.
10) Bake approx. 5 min. in the middle of a preheated oven at 250°C. Take out and let cool on a cookie rack.

Brunsli/Christmas brownies

Ingredients:

150 g sugar

1 pinch of salt

250 g ground almonds

¼ tea spoon cinnamon

1 pinch of clove powder

2 tablespoons of cocoa powder

2 tablespoons of flour

2 fresh egg whites 

100 g bitter chocolate

2 tea spoons of kirsch

Preparation:

1.) Mix sugar, salt, almonds, cinnamon, clove powder, cocoa powder and flour in a bowl.

2.) Add egg whites and stir until ingredients are evenly distributed.

3.) Cut chocolate in real small pieces, pour hot water over the chocolate, let rest for about 5 minutes, then pour off all water except about half a tablespoon, stir until even. Now immediately proceed with the next step.

4.) Add melted chocolate from the previous step and the kirsch, knead to a soft dough.

5.) Roll out dough on a flat surface (sprickle surface slightly with sugar so the dough does not stick to it), approximately 10 mm thick. Cut out different shapes with cookie cutter and put them on a baking sheet covered with baking paper.

6.) Let them rest for about 5 to 6 hours or over night in a dry place.

7.) Bake for about 4 to 6 minutes in the center of the pre-heated oven at 250 °C. Let cool completely before serving.

Candy Corn Parfait recipe

I love Candy Corn and after having shared the Candy Corn Macaroon recipe, I have now come across a fast and easy dessert recipe that will impress your dinner guests... IF they are familiar with Candy Corn! ;)

Ingredients:
1 large orange
1 to 2 tablespoons orange liqueur
3 tablespoons lemon curd or custard
1/4 cup whipped cream
1 tablespoon crushed shortbread cookies (optional)

Preparation:
1.) Peel and segment the orange with a paring knife, removing the membranes and white pith.
2.) Chop the segments and toss with the orange liqueur in a bowl; set aside for about 10 minutes.
3.) Spoon the lemon curd/custard into a small liqueur glass or brandy snifter in an even layer.
4.) Top with a thin layer of whipped cream, then pile on the oranges and dollop with the remaining whipped cream.
5.) Sprinkle with crushed shortbread cookies, if desired

P.S. You can order Candy Corn at AFoodAve: http://afoodave.ch/collections/halloween

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.

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.

Happy Independence Day

Happy 4th of July to all my American readers.

These bright and delicious fruit skewers were inspired by the American flag and are super easy to make. Try the simple recipe below to make a patriotic treat perfect for Independence Day.

Ingredients:
12 wooden bamboo skewers
1 pound strawberries
6 ounces blueberries
3 bananas
1/2 cup water
1 1/2 tablespoons lemon juice (or orange juice)

Preparation:
1.) Rinse and dry berries. Chop the stems off strawberries, then cut into halves from stem to point. Cut the point off strawberries and set aside.
2.) Slice bananas and set aside.
3.) In a bowl, mix water and lemon juice, then place banana slices in lemon water and coat both sides to prevent browning.
4.) Starting with the blueberries, skewer about six on top and alternate between two banana slices and one strawberry slice until you reach the end.
5.) Place on a platter and keep refrigerated until serving.

Sicilian Fennel Salad

It has been a very long time since I posted a recipe. Last week I came across an inspiring Sicilian salad. I have never used fennel in my kitchen before but after having tasted this salad, it will become part of our family cook book.

Ingredients:
3 blood or navel oranges
¼ cup extra-virgin olive oil
1 tbsp. red wine vinegar
Salt
Freshly ground black pepper
2 bunches trimmed arugula
2 cored, halved, trimmed medium fennel bulbs
¼ cup oil-cured black olives

Preparation: 
1.) Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside.
2.) Mix together extra-virgin olive oil and red wine vinegar in a large salad bowl
3.) Season to taste with salt and freshly ground black pepper.
4.) Tear arugula into large pieces and arrange in the salad bowl.
5.) Slice fennel bulbs into long strips.
6.) Toss salad just before serving, adjust seasonings, then arrange orange slices and black olives on top.

Buon appetito!

It's Fondue season

No matter if you are off skiing or not these holidays, the season is perfect for fondue. How better to end a day than with a fondue shared with family or friends? Fondue is not just a meal it is a social gathering. It is fun and it warms your soul as well as your tummy.

There are different kinds of fondue: Cheese fondue, Fondue chinoise (where you dip meat into bubbling broth), Fondue bourguignonne (when you dip meat into boiling oil). Both of the latter versions come with an array of yummy sauces such as curry, tartar, mustard mousse, cocktail sauce, just to name a few.

Switzerland was and always will be a Fondue country. 42% of Swiss believe Fondue is the most typical  Swiss dish. Followed by Rösti which is a sort of hashbrown just better and Raclette which consists of slices of melted cheese eaten with new potatoes.

In Swiss tradition if a nugget of bread is lost in the cheese either the person offers the next bottle of white wine (because you drink white wine or hot tea only with cheese fondue) or the other rule is, should you lose your piece of bread you need to kiss everybody of the opposite sex around the table. Enjoy your company and your meal!

Check out my recipe blog for a Fondue recipes here: Expat with Kids recipes

Bon appétit!

Expat with Kids Recipes

Looking for some inspiration in your kitchen? Have some time to cook together with your kids on a Sunday afternoon? Why not check out my Expat with Kids Recipe blog?

I have a passion for cooking and a curiosity for any new recipe as long as it is easy, uncomplicated and fast to prepare.

Desserts are my speciality but I can bash up a 5 course meal if I have to in a couple of hours. You'll find recipes sorted by country, category or ingredient.

So click HERE, enjoy and BUON APPETITO!

Expat with Kids Recipes

Three Kings' cake recipe

In Switzerland, the Three Kings cake is made ​​from sweet yeast dough​, which is formed into balls, arranged in a flower-shape and sprinkled with almonds and coarse sugar.

There are various types of Three Kings' cakes found throughout Switzerland. All have a white plastic king figure “hidden” inside. The person who finds this piece is then “King or Queen for the Day” meaning he or she gets to choose what to do during that day and also what chores to avoid. No washing dishes, no cleaning up, no cooking?!

The Three Kings' cake is one of the most popular traditions in Switzerland. At the Iowa AG alone, which is Migros' bakery wholesale distributor produced over 500'000 pieces in 2000. His rival Coop managed to sell over 250,000. This is without counting the hundred of thousands cakes sold in bakeries throughout the country.  The total sales amount to approx 1.5 million cakes every year. Now beat that. No other celebration is so widely spread across this tiny, multi-cultured country.

Most Swiss buy their Epiphany cake at the local bakery or supermarket.
However, home-made always tastes best. Following is an easy and fast recipe to make with your kids. And who knows, if you're lucky, you might not even have to do the washing up!!!

Ingredients:
500gr flour
1 1/2 teaspoons salt
3 tablespoons sugar
20gr (1/2 dice) fresh yeast, crumbled
60gr butter
1/2 lemon, grated rind
4 tablespoons raisins
3dl milk, warmed

Decoration:
1 egg, beaten
Sugar crysals, almond leaves

Preparation:
1.) Mix flour, salt, sugar and yeast. Add the rest of the ingredients and knead for about 10 minutes unti a smooth dough has formed.
2.) Cover dough and let rise for 2 hours until it has doubled in volume.
3.) Form 8 servings, each weighing approximately 80gr.
4.) Stick a king in one of the balls.
5.) Form the remaining dough into a large ball and place on a baking sheet lined tray with the smaller balls distributed evenly around it.
6.) Let stand for covered for another 30 minutes at room temperature to rise.
7.) Brush with egg.
8.) Bake for approx. 30 minutes in the bottom half of the pre-heated 180° C oven. Cool on a wire rack and then decorate!

The “Swiss Way” to eat the "Torta dei Re Magi" is with a good cheese selection, or butter, jam and hot chocolate at breakfast, lunch OR supper time!

Scrumptious Christmas mince pies recipe

These mince pies are a guaranteed success. I might celebrate Christmas Italian style with my in-laws every year but I will never give up my English Christmas tradition of mince pies. Here is a recipe that will blow your tastebuds and those of your family. Italian or not!

For the pastry:
240 grams plain flour
60 grams vegetable shortening
60 grams cold butter
juice of 1 orange
1 pinch of salt
approx. 350 grams mincemeat
icing sugar (for dusting)

For the cranberry studded mincemeat: (makes about 600ml)
60 ml ruby port
75 grams soft dark brown sugar
300 grams cranberries
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
75 grams currants
75 grams raisins
30 grams dried cranberries
finely grated zest and juice of 1 clementine
25 ml brandy
3 drops almond extract
½ teaspoon vanilla extract
2 tablespoons honey

Preparation: 
1.) Make the mincemeat in advance.
2.) In a large pan, dissolve the sugar in the ruby port over a gentle heat.
3.) Add the cranberries and stir.
4.) Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine.
5.) Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.)
6.) Remove from the heat and allow to cool a little.
7.) Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.
8.) Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks.
9.) Then once you are ready to make your mince pies, get out a tray of miniature tart tins, each indent 4.5cm in diameter, along with a 5.5cm fluted, round biscuit cutter and a 4cm star cutter.
10.) Measure the flour into a shallow bowl or dish and, with a teaspoon, dollop little mounds of vegetable shortening into the bowl, add the butter, diced small, shake to cover it, then put in the freezer for 20 minutes. This is what will make the pastry so tender and flaky later.
11.) Mix together the orange juice and salt in a separate, small bowl, cover and leave in the fridge to chill.
12.) After the 20 minutes, empty the flour and fat into the bowl of your food processor and blitz until you’ve got a pale pile of porridge-like crumbs.
13.) Pour the salted juice down the funnel, pulsing until it looks as if the dough is about to cohere; you want to stop just before it does (even if some orange juice is left). If all your juice is used up and you need more liquid, add some iced water.

If you prefer to use a freestanding mixer to make the pastry, cut the fats into the flour with the flat paddle, leaving the bowl in the fridge to chill down for the 20-minute flour-and-fat-freezer session.

14.) Add liquid as above. I often find the pastry uses more liquid in the mixer than the processor.
15.) Turn the mixture out of the processor or mixing bowl onto a pastry board or work surface and, using your hands, combine to a dough. Then form into 3 discs (you’ll need to make these in 3 batches, unless you’ve got enough tart tins to make all 36 pies at once).
16.) Wrap each disc in cling film and put in the fridge to rest for 20 minutes. Preheat the oven to 220°C.
17.) Roll out the discs, one at a time, as thinly as you can without exaggerating; in other words, you want a light pastry case, but one sturdy enough to support the dense mincemeat. This is easy-going dough, so you don’t have to pander to it: just get rolling and patch up as you need.
18.) Out of each rolled-out disc cut out circles a little wider than the indentations in the tart tins; I use a fluted cookie cutter for this.  Press these circles gently into the moulds and dollop in a scant teaspoon of mincemeat.
19.) Then cut out your stars with your little star cutter – re-rolling the pastry as necessary – and place the tops lightly on the mincemeat.
20.) Put in the oven and bake for 10–15 minutes: keep an eye on them as they really don’t take long and ovens do vary.
21.) Remove from the oven, prising out the little pies straight away and letting the empty tin cool down before you start putting in the pastry for the next batch.  Carry on until they’re all done.
22.) Dust over some icing sugar et voilà!

Thanksgiving Mimosa

Wishing a very Happy Thanksgiving to all my readers. I have a treat for you today. Not only can your food be amazing on Thanksgiving, your drinks can be too. Here's a big cheers to you all. Thank you for being such great supporters of Expat with Kids.

A little tip: This drink is quick to put together, and is very refreshing and light while baking all day with so much sugar, flour, and pumpkin!

Cranberry Mimosa:
Prosecco
White Cranberry Juice
Sparkling Elderflower Soda (optional)
Frozen Cranberries

Add equal parts Prosecco and white cranberry juice to each glass. Add in a swig of elderflower soda, and garnish with some frozen cranberries.

Happy Thanksgiving!

Thanksgiving recipes for you

"Cooking is like love. It should be entered into with abandon or not at all."
Harriet Van Horne

Admittedly I post the same recipes every year but they are, after all, my classics and are guaranteed to provide you with a delicious and easy-to-cook Thanksgiving meal.

By marrying into an Italian family I gave up my traditional British Christmas feast and we enjoy a very abundant Neapolitan banquet every year. Thanksgiving gives me an excellent excuse to present my family with a turkey at least once a year. Unfortunately, neither my hubby nor my kids are big turkey lovers but at this point they are overruled by THE BOSS!

Here are my favourite recipes I keep on concocting every year:

Maple-Roasted Turkey with Sage Butter
Ingredients:
1 sticks unsalted butter, softened to room temperature
1/4 bunch fresh sage, finely chopped
Kosher salt and freshly ground black pepper
1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
8 strips bacon
1/2 cup maple syrup
2 tablespoons hot water or bouillon
Preparation:
Preheat the oven to 320 degrees F and remove the top rack of the oven.
Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.
In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 4 hours total (20 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy.

Roasted Turkey Gravy
Ingredients:
5 tablespoons extra-virgin olive oil
1 large, smoked turkey wing or 2 small ones
1 medium onion, quartered
2 carrots, chopped
1 ribs celery, chopped
1 head garlic, split through the equator
4 stems fresh sage
4 sprigs fresh thyme
6 parsley stems
1 1/2 tablespoons all-purpose flour
6 cups chicken stock
Kosher salt and freshly ground black pepper
Preparation:
Heat the oven to 400 degrees F.
Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.

Cranberry Sauce
Ingredients:
1 pound fresh cranberries, approximately 4 cups
1/4 cup freshly squeezed orange juice
1/4 cup 100 percent cranberry juice, not cocktail
1 cup honey
Preparation:
Wash the cranberries and discard any that are soft or wrinkled.
Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes.
Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.

This year I have discovered a new dessert that I will switch for the classic pumpkin pie. Here goes:

Pumpkin and Bourbon Mousse
Ingredients:
¾ cup sugar
6 tbsp. bourbon
½ tsp. kosher salt
½ tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
¼ tsp. ground cloves
8 eggs, yolks and whites separated
1 cup canned pumpkin
orange zest for garnish
Preparartion:
Bring 2" water to a boil in a 4-qt. saucepan over medium-high heat. Place a medium metal bowl over pan, and add sugar, bourbon, salt, ginger, cinnamon, nutmeg, cloves, and egg yolks; whisk together, and cook, whisking constantly until thickened and pale, about 6 minutes. Remove from the heat and set bourbon mixture aside. In another bowl, whisk egg whites until stiff peaks form; add canned pumpkin, and fold until almost combined. Add to warm bourbon mixture and fold together until smooth. Divide among serving glasses and sprinkle with orange zest; serve immediately.

Happy Cooking! Happy Thanksgiving!

Witch’s Cheesy Broom sticks Halloween recipe

Together with the witches hats, brooms are probably the most defining accessory of a wicked witch, they are also their means of transport. Here is an ingenious and healthy tip to make a Witch’s Broom snack.

Ingredients for 12 brooms:
12 Slices of Cheese
12 Pretzel sticks
12 Fresh Chive

Preparation:
1. Fold each cheese slice and cut the fringes of the broom using a pair of scissors.
2. Roll the slice of cheese around a pretzel stick having the fringes looking down.
3. Finally to keep the cheese around the stick, use some chive and knot it around.