Anglo-Italian Ragu

My Neapolitan mother-in-law starts cooking at 6am in the morning. Admittedly her ragu is unbeatable. I have a quick version of ragu but it does allow me to stay in bed a little longer.

Ingredients:
1/2 onion
1 stalk celery, cut into 4 pieces
1 small carrot, cut into 4 pieces
1 clove garlic
1/2 teaspoon chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1 pound minced beef
Kosher salt and freshly ground pepper
1 28-ounce can crushed tomatoes
1/2 cup whole milk

Preparation:
1.) Finely chop the onion, celery, carrot, garlic and rosemary.
2.) Heat the olive oil in a large saucepan over medium-high heat.
3.) Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes.
4.) Add the beef, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes.
5.) Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.

Antonio's Pasta

This recipe dates back nearly 30 years.

A (preciously garded) scribble received from a friend who today is Milano's integrated communication guru. And since he's Italian he MUST be good at communication just like the Italians are unbeatable at food and cooking. Well, he has made a business out of his passion, and his business is his life. Music and cooking are just two of his many hidden talents.

I am sure he smiles upon my little blogging attempts of communicating to the world in pink and purple but I know he has a heart of gold and has always encouraged me in my latest projects.

This one is for you Antonio!

Buon Compleanno

Ingredients:

500gr torciglioni
1 can tomatoes
1 tin of tuna in olive oil
capers
black olives
green olives
anchovy sauce
oregano
oil
salt
pepper

Preparation: 
1.) fry tomatoes in a pan with some oil until dark
2.) in a second pan fry tuna fish in oil for 3 minutes
3.) add the olives (cut in circles), capers and anchovy sauce to the tuna fish
4.) pour tuna mixture into tomatoe sauce and cook for further 10 minutes
5.) add salt and pepper to taste
6.) mix with al dente pasta

Buon Appetito!

Coeur au Chocolat

For Valentine's Day I will treat you with a very special recipe from Le Cordon Bleu. The Chocolate Heart is taken from their cook book: The Chocolate Bible.

The Chocolate Bible contains 170 recipes clearly described in several sections of the book with step-by-step photos. The recipes are dedicated to chocolate desserts in all forms: cakes, tarts, creams and mousses, iced desserts and drinks, snacks and cookies, and chocolate confectionary.

But let's get down to work.

Preheat the oven to 180ºC (355ºF). Butter and dust with flour a heart-shaped cake tin (or a 24 cm round cake tin).

Ingredients:
Chocolate Cake
140 g butter
225 g dark chocolate, chopped
4 egg yolks
150 g sugar
4 egg whites
50 g flour, sifted

Ganache
250 g dark chocolate
250 ml whipping cream

Decoration
Raspberries, strawberries, blackberries, blueberries

Preparation:

Chocolate Cake:
1.) Melt the chocolate and the unsalted butter over a bain-marie; stir until smooth.
2.) Beat the egg yolks and 75 g of the sugar until they are pale and thick.
3. ) In a separate bowl, whisk the egg whites, gradually adding the remaining sugar until they are smooth, shiny and stiff peaks form.
4.) Fold the sifted flour into the egg yolks-sugar mixture and combine with the melted chocolate-butter mixture.
5.) Whisk 1/3 of the egg whites into the chocolate mixture to lighten it; carefully fold in the remainder in two separate batches.
6.) Rest the batter for 5 minutes before pouring it into the prepared cake tin.
7.) Bake for 40 minutes. Cool on a rack before turning the cake out; refrigerate for 20 minutes.

Ganache:
1.) Coarsely chop the chocolate and place in a bowl.
2.) Heat the cream in a small saucepan until simmering and pour over the chocolate; stir until smooth.
3.) Set the ganache aside for about 10 minutes at room temperature, until it can be spread easily.
4.) When the chocolate cake is cold and fairly hard, cut a thin slice from the top to level it; use a long serrated knife and cut in a sawing motion. Spread the ganache evenly over the entire surface of the cake.
5.) Refrigerate for 30 minutes until firm. Decorate with berries.

CHEF’S TIP:
The cake can be kept refrigerated for 2-3 days. It can also be served with crème anglaise or whipped cream.

Stuffed Peppers

Since our household is partly Italian we usually have home-made tomato sauce (ragu) in the fridge or freezer. Couscous is another dish we serve and usually have some left over. What can I say? We are a truely International family. Following is a recipe that uses both.

Ingredients:
4 bell peppers, halved lengthwise, seeds removed
3 cups ragu
1/2 cup couscous
3/4 cup blond raisins
3/4 cup grated asiago or fontina cheese
4 teaspoons of red wine vinegar
1/2 cup of fresh parsley, chopped
2 tbl tomato paste
2 tablespoons olive oil

salt

Preparation:

Preheat the oven to 450 degrees F. 

1.) Sprinkle bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt and place in oven.  Bake until the peppers soften, 20 to 30 minutes.

2.) Meanwhile, mix the ragu, couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl.

3.) Whisk the remaining 1 tablespoon olive oil and 1 teaspoon vinegar, the tomato paste and 3/4 cup water in the bottom of a large baking dish. 

4.) Carefully transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture. Sprinkle with the remaining 1/4 cup cheese.

5.) Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes. Transfer to plates and drizzle with the cooking liquid from the dish.

Maple-Glazed Chicken

Looking for a healthy, easy dish on a cold winter Sunday night, maple-glazed chicken sounded delicious.... and it was.

Ingredients:
2 pounds chicken breasts, cut into large chunks
2 apples (1 red, 1 green), cored, cut into wedges
8 medium shallots, quartered lengthwise
1/4 cup fresh sage, chopped
1/2 cup chicken broth
1/4 cup maple syrup
1/4 cup apple cider vinegar
salt
2 tbl olive oil

Preparation:

1.) Pat the chicken dry and season with salt. 

2.) Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook until the skin is browned and crisp, about 5 minutes.

3.) Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes.

4.) Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes. 

5.) To prepare the glaze, mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl.

6.) Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. 

7.) Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

Leek & Onion Quiche with a twist

Thanks to this week's chain e-mail of recipe exchanges, I am discovering all kinds of fast and easy dishes to prepare for my family. Here's another one from a Spanish friend of a friend of a friend of a friend.

Ingredients:
1 pie crust
2 leek, halved, washed, finely sliced (white and light green parts only)
1 onion
150ggr of smoked bacon, diced
50 - 100 gr of creamy blue cheese, crumbled
a handful of raisins
2 tablespoons of Mango/Pineaplle jam

Preparation:
1.) Cut the bacon into bite size pieces and cook until crisp. Remove and drain on a paper towel
2.) Sauté the sliced leeks and onion in the bacon fat over medium-low heat until tender.
3.) Add raisins.
4.) In an oven dish or oven tray set the pastry and cover with the marmalade
5.) Fill the crust with bacon, leeks, onions and cheese.
6.) Bake at 200°C until the filling is puffed and baked through in the center, around 30 minutes.

Tip: If you wish you can cover the pie with puff pastry and press down edges firmly. Trim excess. Press a fork around edges to seal. Brush pastry with egg. Make a small hole in centre of pastry to allow steam to escape. Bake for 25-30 minutes until pastry has risen and is golden brown.

Pasta with Eggplant

Following is another recipe I received via e-mail chain from a friend of a friend of a friend of a friend. It sounds delicious and seriously Italian. My hubby and kids love it! And that says it all.....

Ingredients:
3 big aubergines (eggplants)
1 cup of tomatoe purée
400 gr of pasta (tortiglioni, if possible)
basil
oil
salt
pepper

Preparation:
1.) Cut and dice eggplants.
2.) Fry them in very hot oil until they are crispy but be careful not to burn them.
3.) Put them on some kitchen paper and salt them.
4.) At the same time prepare a tomato sauce by putting tomato puree into a pan with some oil and salt once it's cooked.
5.) After the sauce has cooked for about half an hour you can add inn the aubergines.
6.) If you have it some basil can be added to the sauce with the aubergines.
7.) Cook the pasta in boiling and salted water and cook for the minutes indicated on the pasta box.
8.) Add in the sauce.
9.) Sparkle with parmisan cheese and la pasta è pronto!

Grilled Eggplant, roasted Red Peppers & Ricotta Sandwich

It sounds Italian but my hubby says its purely "gringo". I guess he's right because Italians don't "do" sandwiches. Panini at best! Keep posted for panini recipes in the future.

Ingredients:
1 medium eggplant (about 1 lb) , sliced into 1/4-in.-thick rounds
1 tablespoon(s) olive oil Kosher salt and pepper
1/4 cup(s) store-bought pesto
4  ciabatta or other rolls, split
1 cup(s) ricotta cheese
4 medium roasted red peppers, halved

Preparation:
1.) Heat grill to medium.
2.) Brush both sides of the eggplant with the oil and season with ¼ tsp each salt and pepper.
3.) Grill, covered, until the eggplant is slightly charred and tender, 2 to 3 minutes per side.
4.) Spread the pesto on the rolls and form sandwiches with the eggplant, ricotta and roasted peppers.

Crêpe à la francaise

Did you know the French had a pancake day called Le Chandeleur? Following is the recipe for the world famous French crêpes. Easy Peasy!

Ingredients: (makes 12 crepes)
125 g plain flour
1/2 tsp salt
2 eggs, lightly beaten
300 ml milk or a mixture of milk and water (50/50)

Preparation:
1.) Sift the flour and salt into a mixing bowl. Make a well in the centre and add the beaten eggs and a little milk. Gradually mix in the flour from the sides, pouring more of the remaining liquid as you go and keeping a smooth batter. Continue until all the liquid is added and the flour is combined. You can use an electric whisk if you prefer, but make sure you incorporate the liquid in gradually otherwise you will have lumps through the batter.

2.) Cover and let it rest for at least 30-60 minutes or overnight in the fridge.

3.) When ready to make the crepes, beat the batter lightly.

4.) Heat the crepe pan to very hot with a small amount of vegetable oil. Wipe with kitchen towel and pour the excess oil away so you don’t end up with a greasy first crepe.

5.) Pour a small amount of the batter in and work quickly, tilting the pan to cover the base with a thin layer of the batter. When it bubbles a little and comes away from the sides of the pan it is ready to turn ... either toss if you are feeling confident or turn with a spatula.

6.) Cook the other side then serve with the topping of your choice.

7.) Some people cook the whole stack then re-heat quickly before serving, others cook a big stack and keep them warm in the oven with a tea towel whilst cooking them all ... or serve people one at a time as you make them and make a social event out of it.

Bon Appetit!

Traditional Swiss Cheese Fondue

This recipe comes straight from the heart. When winter rolls along and the cold, dark days seem endless, there is no better cheering up than a joly good fondue.

FIGUGAGL (Fondue isch guet und git a gueti Luune)

General note:
You need a special pot called a "caquelon" to prepare a fondue. Once the fondue is ready, the caquelon is set up on the table on a small burner. Keep the fondue on a constant head, but make sure it does not overheat. We use special forks with long handles to dip the bread in the molten cheese, but I'm sure it also works with regular forks.

A cheese fondue mixture should be held at a temperature warm enough to keep the fondue smooth and liquid but not so hot as to allow any burning. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun). It has the texture of a thin cracker and is almost always lifted out and eaten. It is the part everybody haggles about at the end.

Ingredients:
400g Vacherin Fribourgeois cheese, grated
400g ounces mature Gruyere cheese, grated
1 1/4 cups dry white wine
1 tablespoon cornstarch
1 garlic clove
2 to 3 tablespoons kirsch (cherry liqueur)
Pinch of nutmeg
Ground black pepper, to taste
1 large baguette or other crusty white loaf, cut into cubes

Preparation:
To prepare the caquelon (the large fondue pot) it is first rubbed with a cut garlic clove.
Then combine both cheeses in the caquelon and heat according to manufacturer's directions.
In small glass, whisk together the wine and cornstarch. Once the cheese has melted, stir the wine mixture into the cheese. Bring to a boil, stirring constantly. Add the kirsch, nutmeg and pepper.
Set the pot's heat source to low to maintain a gentle simmer. Serve with bread cubes.

Swiss cheeses can be substituted for fontina or another good melting cheese.
Serves: 4

French Onion Soup

Now that we live in Paris, I will also be sharing French recipes. This one is perfect for the freezing winter days.

Ingredients:
1 1/2 lbs or about 5 cups of thinly sliced yellow onions
3 tbs butter
1 tbs oil
1 tsp salt
1/4 tsp sugar
3 tbs flour
2 quarts brown/beef stock (boiling)
1/2 cup dry white wine or dry white vermouth
3 tbs Cognac
Rounds of hard-toasted french bread
1-2 cups grated swiss or parmesan cheese
salt and pepper to taste

Preparation:
1.) Cook the onions slowly with the butter and the oil in a covered saucepan for 15 minutes.
2.) Uncover, raise the heat to moderate, and stir in the salt and sugar. Cook for 30 - 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.
3.) Sprinkle in the flour and stir for 3 minutes.
4.) Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 20 to 40 minutes or more, skimming occasionally. Correct the seasoning.
5.) Just before serving, stir in the Cognac. Pour into soup tureen or soup cups over the rounds of bread.

Pass the cheese separately.

The Italian touch: cover with smoked provolone and place the bowls under the grill for a few minutes to brown.

Roasted Asparagus with parmigiano

"Asparagus inspires gentle thoughts."
Charles Lamb

Asparagus is a powerful aphrodisiac. Legend has it that asparagus "stirs up lust in man and woman," as one long-ago herbal medicine proponent put it. One reason may be its shape. Another may be its nutrient profile, which includes ample doses of Vitamins A and C, calcium, iron and potassium. In any case, 19th century French bridegrooms were required to eat several helpings of asparagus because of its reputed love powers. Dress it up with some Parmigiano Reggiano for a healthy, romantic dish.

Ingredients:
2 bunches medium asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional

Preparations:
1.) Preheat the oven to 450 degrees F.
2.) Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary).
3.) Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
4.) Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus.
5.) Arrange the roasted asparagus on a serving platter and top with some Parmesan.

Serve warm or at room temperature.

Banana & white chocolate chip muffins

Breakfast in bed, brunch party or snack? These fabulously delicious and healthy muffins make great snacks for all ages. Kids love banana’s so they’ll love this special recipe including the tasty icing to top it all off! Makes 12 cupcakes.

Ingredients:
200g wholemeal flour
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
90g unsalted butter
150g sugar
65 g white Chocolate chips
2 large eggs, lightly beaten
3 medium ripe bananas, mashed
butter, for greasing

Icing: (optional)
200g cream cheese
1 tsp vanilla extract
80g Icing sugar, sifted

Preparation:
1.) Preheat the oven to 180C.
2.) Lightly grease a 12-hold muffin tin or line with paper cases.
3.) Combine the flour, bicarbonate of soda, baking powder and chocolate chips in a bowl.
4.) In a separate large bowl, beat the butter and sugar with a wooden spoon until combined well and there are no lumps.
5.) Add the flour to the mixture and blend well using a whisk. The consistency should be dry and a bit crumbly.

6.) Next, stir in the eggs and then fold in the mashed bananas.

7.) Spoon the mixture into the muffin tin, filling each paper case about two-thirds full.
8.) Bake for 20-25 minutes until well risen and golden brown on top.
9.) Cool in a tin for 5 minutes, then take out and cool completely on wire rack before icing.
10.) To make the icing, ensure the cream cheese is cold and put in a bowl. Beat in the vanilla extract until just blended. Gradually beat in the icing sugar until smooth. It’s best to use well-sifted icing sugar so you don’t get any lumps.

11.) Using a knife, spread on the cooled cupcakes.

Shepherd's Pie

Shepherd's Pie is as British as it gets. My mother used to serve this every once in a while so we would not forget our roots.

Ingredients:
2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Preparation:
1.) Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl.
2.) Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
3.) While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings.
4.) Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
5.) In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
6.) Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.
7.) Top casserole dish with chopped parsley and serve.

Italian Parmiggiana

I will not compete with my Italian mother-in-law, therefore following is a simpler version of a real Neapolitan parmiggana. My hubby would call it the American version. ;)

Ingredients:
1 large onion, peeled & diced

2 large eggplant, sliced into rounds about 1.5cm (1/2in) thick

2 x 400g (140z) can tomatoes
2 x Mozzarella cheese
1 bunch basil, leaves picked

2 large handfuls freshly grated parmesan cheese + extra to serve

Preparation:
1.) Cook onion with a little olive oil in a saucepan over a medium heat until soft but not browned.
2.) Meanwhile sprinkle eggplant layers with salt and allow to stand while the onion cooks.
3.) Add tomatoes and a few basil leaves to the onion. Crush tomatoes to break up and simmer with the lid on for 30 minutes to an hour – you just want the flavours to come together – no need for the sauce to reduce. And don’t worry about seasoning it – there will be plenty of salt in the eggplant and cheese.
4.) Preheat oven to 220C (425F). Generously oil a large baking tray.
5.) Pat eggplant dry with paper towel, removing as much salt as possible. Place eggplant in a single layer on the tray (you may need 2 trays) and drizzle generously with more olive oil.
6.) Bake for 20 – 30 minutes, turning once or twice until eggplant is very soft and golden brown on both sides.
7.) Place a layer of tomato sauce in a medium baking dish. Layer with eggplant slices, top with more sauce, a few basil leaves and some mozzarella. Repeat the layers until everything is used up finishing with a generous sprinkle of cheese.
8.) Bake for 20 – 30 minutes or until cheese is melted and everything is hot and bubbling.

Tips:
If you were after a shortcut you could substitute in a large jar of tomato passata or pre-made tomato pasta sauce. Lovely with a crunchy, bitter leaf salad but also excellent the next day as a sandwich filling.

Spanish Tortilla

This recipe actually came to me via an e-mail chain message: send-your-recipe-to-the-first-name-on-the-list. Well, it worked for me. I received lots of great menu ideas.
When I feel a little homesick for past times the best cure is a Spanish tortilla.


Ingredients:
6 Potatoes (1 onion if you like)
6 Eggs
Olive oil
Salt

Preparation:
1.) Peel and cut the potatoes in slices, not very thin.
2.) Fried the potatoes in a frying pan with some oil. Oil should cover the potatoes.  (Peel and chop the onion too)
3.) Meanwhile you can beat the eggs in a bowl
4.) Add the potatoes and onion in the bowl with the eggs. Mix together with a spoon.
5.) Put all the mixture in a non-stick frying  pan (very important): In the pan there is some oil and on medium heat.
6.) Let the omelet cook for 3/4 minutes. Check that the egg is cooking but it is slightly brown.
7.) When the mixture has browned on the bottom you have to turn it over to cook the other side. Place a plate( a little bit larger than the frying pan) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet  will fall onto the plate. Put again the omelet into the frying pan. Let it cook for 3/4 minutes.

Serves 6.

Lemon Yoghurt Cake

In full swing with Expat daughter's Birthday Party preparations I decided to share a few of my ideas with you. I'll start today with the basics: the cake! This lemon yoghurt cake tastes delicious, is moist and mixes with any topping or filling, from fruit to chocolate! Here goes:

Ingredients:
2 cups all purpose flour
2 tsp baking powder
¼ tsp salt
½ cup softened butter
1 cup granulated sugar
1 tsp grated lemon zest
3 large eggs, separated
1 cup lemon flavored yogurt

Lemon Frosting:
2 cups icing sugar
3 tbsp melted butter
2-3 tbsp fresh lemon juice
2 tbsp candied lemon peel, coarsely chopped

Preparations:
1. Preheat the oven to 325 degree Fahrenheit. Grease a 9-inch round cake pan. Line with waxed paper. Butter the paper. Sift the flour, baking powder and salt into a medium bowl. Beat the butter, sugar and lemon zest in a large bowl with an electric mixer at medium speed until creamy.
2. Add the egg yolks, one at a time, until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the yogurt. With mixer at high speed, beat the egg whites in a medium bowl until stiff peaks form.
3. Use a large rubber spatula them into the batter. Spoon the batter into the prepared pan. Bake for 35-45 minutes or the cake shrinks from the pan sides and inserted toothpicks into the center comes out clean.
4. Cool the cake in the pan for 5 minutes. Turn out onto a rack. Carefully remove the paper and let cool completely.
5. How to make Lemon Frosting: Mix the icing sugar and butter in a medium bowl. Beat in enough of the lemon juice to make a thick, spreadable frosting. Spread the top and sides of the cake with the frosting. Decorate with the lemon.
6. Enjoy!

Rhubarb crumble

A super easy cake recipe that you can make with your kids in no time. It's great fun because they can work their hands into the dough and crumble it with ease. Breakfast, Brunch or Teatime...any time is the perfect time for a yummy crumble.

Ingredients:
225 gr sugar
1 package vanilla sugar
1 egg
250 gr soft butter
375 gr flour
125 gr cornflour (Maizena)
1 pinch salt
1 pack baking powder
1 kg rhubarb

Preparation:
1.) Mix sugar, vanilla sugar, egg and butter until creamy.
2.) Combine flour, cornflour, salt and baking powder and stir together with sugar-egg-butter mixture.
3.) Peel and chop rhubarb
4.) Set aside 1/3 of dough as crumble
5.) Roll out 1/3 of dough to cover bottom of springform pan
6.) Pat 1/3 of dough along pan edge
7.) Sprinkle bottom of pan with almonds or hazelnuts.
8.) Pour rhubarb onto pan and top with set aside crumble.

Bake at 180 degrees for 50 minutes.

Dust with icing sugar and serve with Crème Fraiche or Vanilla ice cream.

P.S: You can use strawberries, apples, gooseberries and many other kind of fruit in season instead of rhubarb.

Chocolate muffins

"If it ain't chocolate, it ain't breakfast!"

What better way to start your day than with a chocolate muffin? OK, I admit I have a terrible sweet tooth. These chocolate mufffins do the trick every time I feel a craving. They also make successful children's snacks or dinner party gifts. The recipe is as fast as it is easy. Even beginners cannot go wrong. So go ahead - have 1/2 hour to spare - indulge in some devine chocolate muffins.

Ingredients:
100gr dark good quality chocolate
80 gr butter
130 gr sugar
1 tablespoon vanilla sugar
1 pinch of salt
2 eggs
1 dl milk
270 gr flour
1 1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 1/2 table spoon sugar

Preparations:
1.) Melt chocolate in a double boiler then add melted butter and let cool slightly.
2.) Mix sugar, vanilla sugar, salt, eggs and milk in a bowl and beat until the mixture becomes lighter then stir in chocolate.
3.) Combine flour, baking powder and baking soda, add to chocolate mixture and blend together.
4.) Pour batter into prepared muffin cases, sprinkle with sugar.
5.) Bake in preheated oven at 180ºC for 15 to 20 minutes.

Chocolate Mousse

This recipe is my most popular post on my Expat with Kids blog. It must be good!

Ingredients:
5 dl whipping cream
200gr dark chocolate
3 eggs
30 gr sugar
1 teaspoon vanilla essence or 1 little envelop of vanilla sugar

Preparation:
Mix egg yolk, sugar and vanilla
Melt chocolate in a double boiler
Whip the cream stiff
Add the warm chocolate to the sugar/egg mixture and mix thoroughly.
Add whipped cream to mixture.
Fold in the stiffly whipped egg whites carefully.

Refridgerate for at least 4 hours.

Toblerone Mousse

What is more tempting than a Swiss Chocolate Mousse? This recipe is super-duper easy to prepare and taste delicious. Go ahead and plunge!

Ingredients: 
200gr roughly chopped Toblerone
450 ml whipped cream
3 medium egg whites
Milk chocolate curls or tiny Toblerone triangles for decorating

Preparation:
1.) Melt the chocolate in double boiler
2.) Cool slightly
3.) Fold in the whipped cream
4.) Whisk 3 egg whites until stiff
5.) Fold into the chocolate mixture
6.) Serve in small glasses decorated with the chocolate and chill

White Toblerone Mousse au Chocolat

I miss my Swiss chocolate, especially my Toblerone, and in particular my white Toblerone! Parisian macarons are delicious but it's just not chocolate. So - feeling a little homesick - I dug out one of my favourite recipes.

My dark Mousse au Chocolate recipe is my most popular post so far in my blogging career. I have therefore decided to share my white Toblerone Mousse au Chocolate recipe because the two desserts are best when served together.

Ingredients:
300g white Toblerone
2 eggs
2 tablespoons powdered sugar
4dl cream

Preparation:
1.) Break Toblerone into pieces and melt in a double boiler (40 ° C). Remove bowl from water boiler and stir until smooth.
2.) Mix eggs and powdered sugar in a separate bowl. Beat until mixture is foamy and light.
3.) Add the chocolate immediately and mix well.
4.) Beat the cream until stiff and carefully fold into the chocolate mixture.
5.) Cover the mousse with plastic wrap and place in fridge three to four hours or over night.

To serve:
Scoop the mousse with two spoons, arrange on dessert plates and decorate as desired with whipped cream and fruit.

Cranberry Sauce

Nothing beats homemade cranberry sauce. This is a simple and super-fast recipe. Just make sure the ingredients are good quality. It makes all the difference!

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.

Roasted Turkey Gravy

This delicious turkey gravy is the perfect sauce to serve with my Thanksgiving maple-roasted turkey. Click here for recipe.

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.

Maple-Roasted Turkey with sage

Over the years the following recipes have proven to be my absolute favourite. Go ahead and experiment yourself!

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. Click here for the recipe.

Swiss Three Kings' Bread

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. 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:
Mix flour, salt, sugar and yeast. Add the rest of the ingredients and knead for about 10 minutes unti a smooth dough has formed.

Cover dough and let rise for 2 hours until it has doubled in volume.

Form 8 servings, each weighing approximately 80gr.

Stick a king or a coin in one of the balls.

Form the remaining dough into a large ball and place on a baking sheet lined tray with the smaller balls distributed evenly around it.

Let stand for covered for another 30 minutes at room temperature to rise.

Brush with egg.

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!

You might also want to read about the Ticino tradition of the Befana on Epifany Day. Click here to discover more.

Lisa's stewed lentils

Looking for an inspiration for a meatless dinner I asked my vegetarian friend what she was making her family for dinner that night. This was her suggestion:

Ingredients:
2 teaspoons extra virgin olive oil
2 cups large diced yellow onions (2 onions)
2 cups large diced carrots (3-4 carrots)
3 garlic cloves , minced (about 1 tbls.)
1 (28 ounce) can plum tomatoes
1 cup french green lentil (7 ounces)
2 cups vegetable stock (or chicken stock)
2 teaspoons mild curry powder
2 teaspoons fresh thyme leaves , chopped
2 teaspoons kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon good quality red wine vinegar

Preparations:
1. )  Heat the oil in a large saucepan. Add the onions and carrots and cook over medium low heat for 8-10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook 1 more minute. Be careful not to burn the garlic.

2.)  Meanwhile, place the canned tomatoes, including the juice, in the bowl of a food processor and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones.

3.) Add the tomatoes, lentils, broth, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering.

4.) Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar. Season to taste and serve hot. Enjoy!