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.

Swiss hospitality at its best

This weekend brought us back to Switzerland... yet again... for Expat boy needs to make his first grown-up life-changing decision. Where to go after the International Baccalaureate?

To be perfectly honest he is his father's son, total strategic focus albeit sometimes absent-mined when not interested. His two passions: football and hospitality.

For years he has known that his goal was to study Hotel Management in Switzerland, I figured it might be a good idea if he actually visited the campus and surveyed the groundbreaking training in action.

Arriving in Lausanne on a spectacular sunny day with blue skies and gorgeous views across the Lake Leman, we were blown away by the atmosphere, professionalism, efficiency, cleanliness, organization, beauty and of course hospitality of Swiss Higher Education.

The visits to two different institutes provided an opportunity to personally discover the professionalism and excellence the Swiss hospitality training is world-renowned for. Admissions officers, teaching staff and student ambassadors did an outstanding job in demonstrating what Swiss education stands for and how it successfully prepares students for a wide variety of hospitality management careers across the globe.

So much so, that my husband has now decided he wants to go back to study!

Swiss Export shopping

It is common for expats to develop quirks about favourite foods and other items from their home country. If you have ever lived abroad you know the feeling.

Strange shopping habits can be spotted before leaving home and returning to an expat destination. Our family calls it Export shopping: it results in a family shopping spree around the Coop (sometimes Migros) stacking the trolley with our favourite food which has now become our comfort food. 

These items cannot be found in the host country and may or may not have actually been part of the expats' lives in their home country but which given half a chance - and with some luck a car rather than a suitcase to fill - will undoubtedly be one of the highlights of being back home. 

A bottle of Ramseier Apfelsaft, a Branchli or a Ragusa, an Ovo crunchy spread or Champions Birchermuesli will make us feel just a little bit better when we get hit with homesickness or nostalgia. A glass of Dole Blanche or a moité-moité cheese fondue will certainly hit the spot. And nobody makes bouillon cubes like the Swiss. NeoCitran, a widely-used cold remedy, will do the job in case of sickness, and the earplugs that come in a pink box let me sleep through thick and thin. And don't get me started on the chocolate... cooking chocolate, white hot chocolate, dark powdered chocolate, marzipan chocolate tablets, nutty chocolate bars and chocolate pralines!

We LOOOVE the COOP!

Nor can we resist a Swiss bakery

Suntigszopf im Ussland

Familia Birchermüesli with Hirz Yoghurt... a champion's breakfast!

Le Chiacchiere di Carnevale... bring back sweet memories of Lugano

Ramseier or Rivella?

A typical Swiss Export shopping bag

Un Natale insolito

The kids' attention nowadays is difficult to peal away from the screen. The children's library in Besso (LA BIBLIOTECA DEI RAGAZZI) tries its best to captivate the young readers' interest with all kinds of activities and events.

Their latest invention is a funky advent calendar. Just take a look at what today's window opens up to: a lovely short story read by a local family of five called "Un Natale insolito".

Should your children understand Italian it is a charming bedtime story to listen to, just click here: 

http://www.labibliotecadeiragazzi.ch/23-dicembre/

Do you know the names of all Santa's reindeer?

Old Santeclaus with much delight

His reindeer drives this frosty night.

O'er chimneytops, and tracks of snow,

To bring his yearly gifts to you.

The reindeer which pull Santa’s sleigh are thought to have come from a poem from 1823 by Clement C. Moore "A Visit From St Nicholas". It is more commonly known as "The Night Before Christmas. The names of the magical flying animals are:

1. Dasher

2. Dancer.

3. Prancer

4. Vixen

5. Comet

6. Cupid

7. Donner (or Donder)

8. Blitzen

9. Rudolph

Originally, Santa had eight reindeer. And then Rudolph came along. So now he has nine. Rudolph’s story was originally written in verse by Robert L. May for the Montgomery Ward chain of department stores in 1939.

Seven facts about Santa's reindeers

Eight little reindeer beside Santa's sleigh, 

Getting hitched up - to be on their way.
The first one said, "We can't be late,"

The second one said, "Christmas won't wait."

The third one said, 'The sleigh's full of toys....."

The fourth one said, "For all the girls and boys."

The fifth one said, '"I'm ready to fly...."
The sixth one said, "Across the evening sky."
The seventh one said, "Look, it's starting to snow."
The eighth one said, "I think it's time to go."
"
Ready?" asked Santa. "It's almost Christmas Day."
And off they all flew - - up, up, and away!

One of my most popular posts around Christmas is: How many reeindeer does Santa have?
I therefore decided to come up with some more fun facts on reindeer.

1.) The names of Santa's reindeer are from the poem "A Visit From St. Nicholas", more commonly known as "The Night Before Christmas," written by Clement Clarke Moore in 1823.

2.) Most of Santa’s reindeer have male-sounding names, such as Blitzer, Comet, and Cupid. However, male reindeers shed their antlers around Christmas, so the reindeer pulling Santa’s sleigh are likely not male, but female or castrati.

3.) Rudolph's story was originally written in verse by Robert L. May for the Montgomery Ward chain of department stores in 1939, and published as a book to be given to children in the store at Christmas time. According to this story, Rudolph's glowing red nose made him a social outcast among the other reindeer. However, one Christmas Eve Santa Claus was having a lot of difficulty making his flight around the world because it was too foggy. When Santa went to Rudolph's house to deliver his presents he noticed the glowing red nose in the darkened bedroom and decided it could be a makeshift lamp to guide his sleigh. He asked Rudolph to lead the sleigh for the rest of the night, Rudolph accepted and returned home a hero for having helped Santa Claus.

4.) Norwegian scientists have hypothesized that Rudolph’s red nose is probably the result of a parasitic infection of his respiratory system.

5.) Reindeer have large hooves that spread apart as they walk on the snow. They act like snowshoes and prevent the reindeer from sinking in the snow! Have you ever tried walking with snowshoes?  These special hooves also help them look for food beneath the snow.  The tendons in their hooves create a clicking sound when they walk.

6.) Reindeer have an excellent sense of smell. Because food is scarce in the Arctic, reindeer use their great sense of smell to detect food buried deep beneath the snow.

7.) Reindeer are excellent swimmers.

Magic Reindeer food

In order for Santa to find your house easier, how about sprinkling the lawn with a little Magical Reindeer food.

Magic Reindeer Food Recipe:
- 1/4 cup dry oats
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- handful of green sugar sprinkles

You can add this poem to the outside of the bag or jar:

Make a wish and close your eyes tight,

Then sprinkle on your lawn at night.

As Santa's reindeer fly and roam,

This food will guide them to your home.

For your gift to the reindeer, and Rudolph, too,

Your wish may be real,

your dreams may come true!

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.

Swiss Saint Nic is on his way...

In Switzerland, the tradition of St. Nicolas is somewhat different from the norm. Switzerland is a country of several languages so it is not surprising there are several different St. Nicholas traditions. In German-speaking areas Saint Nicholas is known as Samichlaus. Though he looks the same as Father Christmas, the Samichlaus (originally Sankt Nikolaus) does not bring the presents at Christmas. Rather, he appears on the 6th of December. Children visit the Samichlaus (usually at school or with their parents) to be judged and recite poems that they've learned. The other option - when I was little - was leaving your boots in front of the door the night of December 5th to find them filled with goddies the next morning.

Samichlaus is usually accompanied by a helper called Schmutzli (from "schmutzig"- dirty). He is dressed in a black or brown cape with a large hood. He wears a black beard and is smeared with dirt. While the Samichlaus praises the kids who have been good, Schmutzli takes the naughty kids, puts them into his bag and carries them away. This makes for a practical way for parents to make their kids behave well: "Be good or Schmutzli will carry you off in his bag!"

Fear not for the Swiss children. Described above is the original form. Nowadays Schmutzli is purely ornamental or even left out completely.

My kids used to visit San Nicola in the woods with their school class. Trust me, they never slept very well the night before.

Should you need a Samichlaus for your family you can check out the Chlaus directory here: www.chlaus.ch

The evening meal on December 6th traditionally consists of a man-shaped bread (called Grittibänz, recipe here), mandarines, walnuts, peanuts (with the shells), Lebkuchen and chocolates.

So, make sure you put your boots outside the door tonight and IF you have been good you'll awake tomorrow morning to find them filled with mandarines, nuts and chocolates.

The modern Third Culture Kid

Denizen is an online magazine and community dedicated to people who grew up in multiple countries, international school alumni, or Third Culture Kids (TCK). Third Culture Kids are the international nomads that possess the cross-cultural views and diverse experiences that are necessary in a ever-shrinking world.

Formally defined, TCKs are people who have spent a portion of their formative childhood years (0-18) in a culture different than their parents. TCKs are, quite literally, citizens of the world. They are hard to define and are made of an infinite amount of experiences.

Last August Denizen conducted an informal online survey of more than 200 Third Culture Kids. The majority of respondents were female, with the average age being 29. They were curious about the lives of the modern Third Culture Kid. They wanted to learn more about who these TCKs were, how often they’d moved, and how they had aged.

To the most frequently asked question “Where are you from?”, the easiest response is always “It’s complicated.”

Swiss love Christmas crafts

The DIY-happy Swiss like nothing better than to make their own Christmas presents, or to help their children make them. A Migros magazine survey from 2014 found that for 73 percent of Swiss present-making with the kids was a Christmas ritual.

Here are three 5 minute yarn crafts for Christmas that are fun, colourful and hassle-free to make with kids of all ages:

Christmas Countdown Calendar

This lovely calendar has been posted last year but I do believe it can be reinstated every year. It is a great way to ring in the festive season and volunteer for a good cause.

Even if my kids' favourite Advent calendars are the chocolate ones from Coop supermarket, this doesn't mean I can't add another one this December. She Lives Free has posted a lovely Acts of Kindness countdown to Christmas printable calendar.

Ideally, you'll be holding the door open to a stranger or giving out free hugs more than once a month but maybe doing these acts of kindness consciously might spark the impulse to do more.

And don't forget, you can always modify the acts that don't feel right and replace them with your own. So, go ahead and start making some space on your kitchen fridge to hang up this very sweet Advent calendar.

Happy Advent!

Annual Family Fun Fair 2016

Don't miss the biggest event during the holiday season in Lugano. It's happening this Sunday at the Hotel Pestalozzi!

The 4th annual Family Fun Fair will be the best yet! A great family outing worth noting in your calendars.

There will be activities for children all day including a visit from Santa, caroling, and some workshops of interest to parents and children alike.

Learn about local businesses, pick up some holiday gifts, and visit the Food Court for tasty treats.

Each family will be given a Goodie Bag with a children's holiday craft, information for parents, and special offers! It’s all free and open to the public.

A special thanks goes to the main sponsor The American School in Switzerland (TASIS) as well to the International Women's Club go Lugano for the great support.

Venue: Family Fun Fair 2016 - Christmas Edition
Where: Hotel Pestalozzi, Piazza Indipendenza 9, 6900 Lugano
When: Sunday, December 4th, 2016
Time: 10:00-16:00

Take a peek at the programme:

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!

Halloween parties around Lugano

Halloween Party in Bissone:
The parents' association of Bissone is organizing a Halloween party at the Lido di Bissone on Saturday, October 29th starting at 17:30. It is free and is for children as well as adults. All that is asked of you is to bring something for the buffet table (aperitivo or dolce). There will be a DJ and he seems to be very good.

Date: Saturday, October 29th, 2016
Time: 5:30 pm
Where: Lido di Bissone, Piazza Francesco Borromini 1, 6816 Bissone
Cost: free, bring a dish
Contact: Associazione genitori di Bissone

Come celebrate Halloween at All For Kids in S. Antonino:
On Sunday, October 30th find activities for the kids, and refreshments for all at All for Kids Showroom in S. Antonino. Parents can mingle and shop while children play games or make crafts in the new expanded Showroom space. Stop by for a short time or stay all afternoon. Open to the public so feel free to spread the word. Every child in a costume will receive a FREE gift!

Date: Sunday, 30th October 2016
Time: 2:00 pm – 6:00 pm
Where: All For Kids Showroom, Via Cimitero 21, 6592 Sant'Antonino
Cost: Free
Contact: Robin Bognuda at 091 580 30 82

Halloween on the lake of Lugano:
How about spending a fun afternoon cruising the lake of Lugano? On Monday, October 31st leaving at 14:30 you can enjoy a two hour scary tour with your kids: Make-up and games are included. Make sure to reserve beforehand at sales@lakelugano.ch or call 091/ 971 52 23.

Date: Monday, 31st October 2016
Time: 2:00 pm – 4:30 pm
Where: Crociera Halloween, Lago di Lugano
Cost: CHF 22.- (adults), CHF 10.- (kids)
Contact: Società navigazione del Lago di Lugano at 091/ 971 52 23

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Halloween Party for families

Looking for a Halloween celebration for the whole family? Come celebrate Halloween at All For Kids!

There will be games and crafts for the kids, and Halloween inspired snacks for all. The fun starts at 14:00, and every child in a costume will receive a free gift. Stop by for a short time or stay all afternoon. Parents can mingle or shop while the kids play in our new expanded space. Registration isn't required, but if you know you're coming please tell us so we have enough supplies and snacks.

Contact Robin at 076 580 30 82 if you have any questions. Parking is available. For more information, please visit www.allforkids.ch.

Venue: Halloween Party for families
Where: All For Kids Showroom, Via Cimitero 21, 6592 S. Antonino
Date: Sunday, October 30, 2016
Time: 2:00 PM to 6:00 PM

Educating for complexity

It started with three simple words back in 2015: New Strategic Plan which resulted with a three page Strategic vision resumé last night.

In between lay months and months of hard work: preparation, organization, team building, work shopping, brainstorming, cooperation, compilation, creation, realization, revision, leading up to the revelation and launch of the school new innovative and ambitious Strategic plan. A road map towards the future.

Last night a little association created over 50 years ago in Paris announced to the world it was going to play with the big guys of International schools by putting itself on the educational map. It did so with a bang inviting staff, students, parents, alumni, press and local dignitaries to celebrate the official launch in the Natural History Museum of Paris. It was the perfect surroundings to get a very important message across to everyone.

The IB school has reached a crossroad in it's life cycle: it can either engineer its way around this and carry on as before or it can redesign a new, more challenging but ultimately more rewarding path for staff and students.

There is a palpable sense of evolution as the school's mission transforms in the service of a different vision. More than half a decade of accumulated experience in International education gives it the confidence to offer a bold vision for its future. We are moving from experience to influence.

Lived experience is often complex and it is communities such as our school's that have so much to offer. The new Strategic plan provides a road map for the future allowing our children to engage with and succeed in an increasingly complex world.

As for last night, out of roughly 400 kids I can say I did not see a single one walking around with his head stuck in a device! All of them were running along the esplanades of animals under superbly designed lighting effects and theatrical settings. It will be night in the museum they will not forget... and neither will I.

A spectacular backdrop for a celebration

Moving from experience to influence

It's a complex world we are navigating in

Familiar faces

Curiosity never hurts

Amount of waste a family of four produces in 10 days

Mondo Bimbi a Lugano

Given the weather forecast which does not bid well, why not check out play areas, arts & crafts activities, labs, workshops and commercial stands for children and family at MondoBimbi?

MondoBimbi is for parents-to-be, Mums and Dads, Grannies and Grandpas as well as for everyone who is looking for new ideas about children.

At MondoBimbi you can find all you need to know about pregnancy, babies, toddlers, pre-schoolers and school age children.

Venue: Mondo Bimbi
Where: Centro Esposizioni Lugano, Via Campo Marzio, 6900 Lugano
Date: Friday, September 16 10:00 am - 8:30 pm
Saturday, September 17 10:00 am - 8:00 pm
Sunday, September 18 10:00 am - 7:00 pm
Price: Ticket Fr. 10.-, Children under 12 years and AVS free of charge
For more info click here: http://www.mondo-bimbi.ch

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.

BE, an unusual poem

“Be” is a poem constructed from corporate brand mottos.

You might be into brands or marketing or just feel like spending some time guessing who's who... in any case this motto manifesto should keep you busy. It's amazing to see how many slogans the kids recognise!

Enjoy!