tag:blogger.com,1999:blog-65388562297224716832024-03-05T05:08:06.001+01:00Expat with Kids RecipesAn expat mum with a passion for cooking and a curiosity for any new recipe which 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. So enjoy and BUON APPETITO!Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.comBlogger110125tag:blogger.com,1999:blog-6538856229722471683.post-13613093842990566302018-06-27T14:39:00.000+02:002020-04-27T14:40:04.753+02:00Skip over to my new site...Dear Readers,<br />
<br />
In Summer 2018 I decided it was time to move on to a more user-friendly blog with a clear distinction of categories and focussing on countries with which we share a personal history. Each and every recipe comes from the heart and has a place in our multi-cultural family.<br />
<br />
I sincerely hope to get you on board again with my new blog. You'll find my writings on the self-hosting site called "Expat with Kids Recipes": <a href="https://expatwithkidsrecipes.com/">https://expatwithkidsrecipes.com</a><br />
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<br />Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-21707606982739967702018-05-05T10:33:00.001+02:002018-05-05T11:55:06.624+02:00Raspberry GazpachoSilky, refreshing with just a hint of spice this Mediterranean soup is perfect for summer entertaining. Fresh, textured, light, and so delicious, the frozen raspberries are the hero of this dish, providing a bit of sweetness and tartness that balances perfectly with the tomatoes, cucumbers and peppers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTZr7rZjVYvK7GAd-31qh6coHwI9PD614El9LbpjwY5Dzrpq5kJbCqPDdObzvvDO-s5oT6qBtF932QRpTeBiTdS_r20dVj0Q0kKTOqPApl3IDyLaniGuj4ut6aZ640Aw-8_TDKV6uRm0/s1600/raspberrygazpacho2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1001" data-original-width="1400" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTZr7rZjVYvK7GAd-31qh6coHwI9PD614El9LbpjwY5Dzrpq5kJbCqPDdObzvvDO-s5oT6qBtF932QRpTeBiTdS_r20dVj0Q0kKTOqPApl3IDyLaniGuj4ut6aZ640Aw-8_TDKV6uRm0/s320/raspberrygazpacho2.jpg" width="320" /></a></div>
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<u>Ingredients:</u><br />
1 cup frozen raspberries, plus more for garnish<br />
3 large, ripe tomatoes, chopped<br />
1 cup chopped red bell pepper, plus more for garnish<br />
1/4 cup white onion<br />
2 garlic cloves, chopped<br />
1 cup peeled and seeded cucumber, plus more for garnish<br />
2 tablespoons sherry vinegar (can sub lemon juice)<br />
3 tablespoons olive oil, plus more for drizzling<br />
2 slices bread, toasted and cubed<br />
3/4 teaspoon salt<br />
1/2 teaspoon freshly cracked pepper<br />
<br />
<u>Preparation:</u><br />
1.) Put the frozen raspberries, tomatoes, bell pepper, onion, garlic, cucumber, vinegar, olive oil, half of the bread cubes, salt and pepper in a blender. Process until smooth, adding up to 1/3 cup water if necessary. (Work in batches if not all the ingredients fit in your blender at once.)<br />
2.) Taste and adjust the seasoning as needed. Refrigerate for up to a few hours before serving for best flavor.<br />
3.) To serve, toss together the remaining bread crumbs, raspberries, chopped bell pepper and cucumber together with a small pinch of salt and pepper. Divide the gazpacho among 4 bowls and garnish with the bread mixture.Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com2tag:blogger.com,1999:blog-6538856229722471683.post-20347217271659014582018-04-10T09:52:00.001+02:002018-04-10T09:52:42.692+02:00Pesto GenoveseWhen making their beloved pesto, Ligurians use sweet, delicate basil Genovese and remove any green sprouts from the center of the garlic cloves to avoid bitterness. The key to bright green color that stays: muddling the ingredients very finely in a marble mortar with a wooden pestle, since a blender’s blades can be too violent. When storing, top pesto with a thin layer of olive oil and refrigerate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CihMTu0dYLvEiqczsaHNOnPCJKLzbvi91j4Rp4CaPbCOnNPu4BNS8ylV0o6bemZJu6Dfq3OwS77vzN_e8LRWKwiWTppD-N0W699H2Qy_ZfpYBLPczKdrHqjkU2-VRsEOjvnxUWFpwgM/s1600/Pesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="286" data-original-width="446" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CihMTu0dYLvEiqczsaHNOnPCJKLzbvi91j4Rp4CaPbCOnNPu4BNS8ylV0o6bemZJu6Dfq3OwS77vzN_e8LRWKwiWTppD-N0W699H2Qy_ZfpYBLPczKdrHqjkU2-VRsEOjvnxUWFpwgM/s320/Pesto.jpg" width="320" /></a></div>
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<u>Ingredients:</u><br />
2 tbsp pine nuts<br />
1 tsp kosher salt<br />
2 garlic cloves, preferably a delicate red-skinned variety, peeled<br />
2 bunches sweet Italian basil, leaves picked, thick stems removed (2 packed cups)<br />
6-8 tbsp olive oil<br />
1⁄4 cup Parmigiano-Reggiano<br />
1⁄4 cup Pecorino Sardo<br />
<br />
<u>Preparation:</u><br />
1.) In a large mortar, add the pine nuts, salt, and garlic cloves. Using a large pestle, pound and scrape the ingredients into a very smooth paste, 5–7 minutes.<br />
2.) Add the basil in small amounts, working it into the mixture after each addition, until all the basil has been added and the mixture is smooth and creamy, 15–20 minutes.<br />
3.) Slowly add the oil while stirring with the pestle until emulsified.<br />
4.) Add both cheeses and stir with the pestle to incorporate.Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com1tag:blogger.com,1999:blog-6538856229722471683.post-23550724709261910972018-03-06T10:53:00.001+01:002018-03-06T10:53:17.505+01:00Savoury Banana gratinA banana gratin with a twist. A dinner dish your kids will love once their tastebuds have explored the surprising mix of flavours. Also works as a sturdy breakfast before heading out into the cold.<br />
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<u>Ingredients:</u><br />
4 bananas<br />
1 teaspoon of butter<br />
4 slices of white ham<br />
4 teaspoons of mustard<br />
150 ml of liquid cream<br />
1 tablespoon of powder curry<br />
60 g of grated gruyère cheese<br />
Salt<br />
Ground pepper<br />
<br />
<u>Preparations:</u><br />
Preheat the oven to 200°C.<br />
1.) Melt the butter in a pan.<br />
2.) Peel the bananas and pan fry them, whole, 2 minutes each side.<br />
3.) Allow them to cool down for a few minutes.<br />
4.) Meanwhile, spread the mustard on the slices of ham.<br />
5.) Pour the cream in a recipient, add the curry powder, salt and pepper. Mix well.<br />
6.) Place each banana on a slice of ham (mustard side) and roll them delicately.<br />
7.) Place in a gratin dish and cover with cream of curry.<br />
8.) Finally, sprinkle with grated gruyère and bake for 25 minutes until the cheese is nice and golden. Serve warm.Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com1tag:blogger.com,1999:blog-6538856229722471683.post-47497649539676236302018-03-04T13:03:00.001+01:002018-03-04T13:03:35.425+01:00Chicken with Tomato & Cucumber saladSuper tasty, super fast, super easy, super kid friendly, super healthy... what more do you need?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxsIakdC2FozChspIZW-ze_YAT64QgOm94A8TtYj1G9kJMlYarwauoC3mCpXwtddto3ZlAYlKmtBst-uGierpbu_sRCTRtziLgkfAna_IaBgwNw30TJrzMHJjlWbCld_-3dPXVhBkKRY/s1600/blanc-poulet-grille-legume-minceur.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="670" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxsIakdC2FozChspIZW-ze_YAT64QgOm94A8TtYj1G9kJMlYarwauoC3mCpXwtddto3ZlAYlKmtBst-uGierpbu_sRCTRtziLgkfAna_IaBgwNw30TJrzMHJjlWbCld_-3dPXVhBkKRY/s320/blanc-poulet-grille-legume-minceur.jpg" width="320" /></a></div>
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<u>Ingredients for salad:</u><br />
1 clove garlic<br />
1 teaspoon kosher salt<br />
1 tablespoon extra-virgin olive oil<br />
1/4 lemon, juiced (about 1 tablespoon)<br />
1 cup pear tomatoes, sliced in rounds<br />
1 kirby cucumber, unpeeled, quartered lengthwise and sliced<br />
3 pepperoncini peppers, stemmed and minced<br />
1 tablespoon chopped fresh dill<br />
Freshly ground black pepper<br />
<br />
<u>Ingredients for grilled chicken:</u><br />
4 chicken paillards (scaloppini), about 4 ounces each<br />
Olive oil spray<br />
Freshly ground black pepper<br />
<br />
<u>Preparation: </u><br />
1.) Smash the garlic clove, sprinkle with 1 teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste.<br />
2.) Put the garlic paste in a large bowl and stir in the olive oil and lemon juice.<br />
3.) Add the tomatoes, cucumber, pepperoncini, and dill and toss.<br />
4.) Grind some black pepper. Toss again, and set aside.<br />
Preheat a grill pan or nonstick skillet to medium high.<br />
5.) Spray the chicken paillards lightly with the olive oil and season with salt and black pepper.<br />
6.) Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side.<br />
7.) Place each paillard on a plate and serve topped with the tomato-cucumber salad.Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-74277020875739331202018-01-29T12:41:00.001+01:002018-01-29T12:49:29.065+01:00French Lentil & Carrot saladA colourful salad to add a little punch to your day. Light yet filling it is the perfect lunch box take-away for school or work.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4yHJYrXP4Q6_IR7FQARAJbHZB9Tx39DbT7JSSPAQNtFdmQOT0KI4UM0OtPNpqrI7aUU4nHWYMK4TGG0SiF2EhCHN2mgaEa_Ajwibg3TFU9GXPacS63RcdF7ivPETKLhlXW1E18eBIpk/s1600/Screen+Shot+2018-01-29+at+12.36.01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="519" data-original-width="424" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4yHJYrXP4Q6_IR7FQARAJbHZB9Tx39DbT7JSSPAQNtFdmQOT0KI4UM0OtPNpqrI7aUU4nHWYMK4TGG0SiF2EhCHN2mgaEa_Ajwibg3TFU9GXPacS63RcdF7ivPETKLhlXW1E18eBIpk/s320/Screen+Shot+2018-01-29+at+12.36.01.png" width="261" /></a></div>
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<u>Ingredients:</u> (for 4 persons)<br />
1 kg carrots<br />
100 gr green lentils<br />
120 gr goat cheese<br />
50 ml milk<br />
1/2 red onion cut in rings<br />
4 tbl spoons of olive oil<br />
1 tbl spoon of vinegar<br />
thyme<br />
salt & pepper<br />
<br />
<u>Preparations:</u><br />
1.) Wash and peel the carrots. Cut them in half or in four if they are large. Place them on a cooking plaque, sprinkle with 2 tablespoons of oil, salt, pepper and thyme. Mix and cook in an oven preheated to 180°C during 30 minutes.<br />
2.) Put the lentils in a pan, cover with cold water and oil. Salt and allow to cook for 20 minutes. Drain and pour in a salad bowl. Add two tablespoon of oil and one tablespoon of vinegar—allow to become tepid.<br />
3.) Mix the goat cheese with the milk, pepper and the rest of the thyme to obtain a creamy sauce.<br />
4.) Mix the carrots with the lentils, add the onions rings. Divide in the plates and pour on the goat cheese sauce. Voilà!<br />
<br />Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-63796629208386571242018-01-16T12:00:00.003+01:002018-01-16T12:00:42.304+01:00Angel Hair pasta with tomatoes and shrimpA quick and healthy family dinner recipe that can also be served at a dinner party and let you shine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhCBQ8zR84v7UA1TE3Yow4AajBORZ6EdyNHwbv1WhI_G4oFRoR01qhD3sDfSsoUxZOr1d0XsX8TGAmYaFVP_E4x7aQGEapx3tceFfr54vofigUAFWoxYF8rV1ZKtE6EomSAQI7fVQzX4/s1600/shrimp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhCBQ8zR84v7UA1TE3Yow4AajBORZ6EdyNHwbv1WhI_G4oFRoR01qhD3sDfSsoUxZOr1d0XsX8TGAmYaFVP_E4x7aQGEapx3tceFfr54vofigUAFWoxYF8rV1ZKtE6EomSAQI7fVQzX4/s320/shrimp.jpg" width="320" /></a></div>
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<u>Ingredients:</u><br />
3 tablespoons extra-virgin olive oil<br />
4 cloves garlic, chopped<br />
1 pint cherry tomatoes, halved<br />
Kosher salt<br />
8 ounces angel-hair pasta<br />
8 cups chopped escarole, kale and/or Swiss chard<br />
1 pound medium shrimp, peeled and deveined<br />
1/2 teaspoon red pepper flakes<br />
Freshly ground pepper<br />
1/2 cup fresh basil, chopped<br />
Grated zest and juice of 1/2 lemon<br />
<br />
<u>Preparation:</u><br />
1.) Bring a large pot of salted water to a boil.<br />
2.) Add the pasta and cook as the label directs, adding the greens to the water.<br />
3.) Drain and rinse under cold water; transfer to a large bowl.<br />
4.) Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.<br />
5.) Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute.<br />
6.) Add the shrimp and cook until pink, about 3 minutes per side.<br />
7.) Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.<br />
8.) Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice. 9.) Toss together and decorate with a leave of basil.Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-58934119350361306422017-08-04T09:30:00.000+02:002017-08-04T09:30:26.889+02:00Guacamole - the bestI loooove guacamole! I usually serve this with wholegrain tortilla chips and it is also great along side some grilled white fish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1xzwliehMGpFNMsomkETQ-fkTQ9EvRBuPCVds46DdOPgbCyBpeTGS9CzW03Jp_mN4PPIS6seQTrnuyotr51go37iOpaKWXLjaeUOVPKZ2Ih_ZHDi2Yd6Lb5LrpwF3ejSe473tbKsFl4/s1600/AA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="452" data-original-width="640" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1xzwliehMGpFNMsomkETQ-fkTQ9EvRBuPCVds46DdOPgbCyBpeTGS9CzW03Jp_mN4PPIS6seQTrnuyotr51go37iOpaKWXLjaeUOVPKZ2Ih_ZHDi2Yd6Lb5LrpwF3ejSe473tbKsFl4/s320/AA.jpg" width="320" /></a></div>
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<u>Ingredients:</u><br />
2 ripe avocados, seeded, peeled & halved<br />
½ lime juiced<br />
½ red onion, diced<br />
2 tomatoes, seeded, diced<br />
1 tbs chopped coriander<br />
1 garlic clove, minced<br />
Salt & pepper<br />
<br />
<u>Preparations:</u><br />
1.) Add the avocado and lime juice into a bowl. Use a potato masher or a fork to roughly mash until it is the consistency you like.<br />
2.) Mix in the rest of the ingredients.Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-89925060695901206142017-08-03T17:38:00.002+02:002017-08-03T17:38:45.324+02:00Salade NiçoiseNothing says summer in France like a salad Niçoise and a glass of Rosé. This beautifully constructed salad, featuring the best of the farmers’ market, is the ultimate in French recipes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1X7F1VVEfvDOdHOMOljZ70SszSiAUyaiyowODqsUtFH5d6E9ZyquoIK-BFzM_SV3DJdPzXvxLxV5nlquzEEMu_unVxRwz65CuxUNxrVn4DOsPw0GWBnsIEzUOvtMzmSU8oi218jbwFgw/s1600/Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1X7F1VVEfvDOdHOMOljZ70SszSiAUyaiyowODqsUtFH5d6E9ZyquoIK-BFzM_SV3DJdPzXvxLxV5nlquzEEMu_unVxRwz65CuxUNxrVn4DOsPw0GWBnsIEzUOvtMzmSU8oi218jbwFgw/s320/Salad.jpg" width="320" /></a></div>
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<u>Vinaigrette:</u><br />
1 medium shallot, minced<br />
¼ cup fresh lemon juice (from approximately 2 lemons)<br />
1 tablespoon Dijon mustard<br />
1/3 cup olive oil<br />
salt and pepper<br />
optional: fresh herbs like basil, oregano, thyme, tarragon, parsley<br />
<u><br /></u>
<u>Salad:</u> (serves 4)<br />
2 heads Boston or Bibb lettuce<br />
1 pound green beans, French if possible<br />
8 anchovies packed in olive oil<br />
8 ounces canned albacore tuna in olive oil<br />
12 ounces cherry tomatoes, halved<br />
½ cup black Niçoise olives<br />
4 hard-boiled eggs, halved<br />
<br />
<u>Preparations:</u><br />
1. Place minced shallot, lemon juice and Dijon mustard in a bowl and whisk.<br />
2. Slowly add the olive oil to the mixture until combined.<br />
3. Season with salt and pepper and set aside.<br />
4. Bring a large pot of salted water to a boil.<br />
5. Trim the ends of the green beans.<br />
6. Add the beans to the boiling water and cook for approximately 3 minutes, until tender but still crisp. Drain the beans and place them in a bowl filled with ice water to stop the cooking and keep them crisp.<br />
7. Arrange the washed greens in a large bowl and dress with the vinaigrette.<br />
8. Place each additional ingredient on top and drizzle the remainder of the vinaigrette. Salt and pepper as needed.<br />
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Optional: you can always add some potatoes to give it a little more texture.Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-52256500696774526842017-07-31T11:11:00.001+02:002017-07-31T11:11:59.179+02:00Mediterranean ChickenA delicious dish which will transport you directly to the shores of Southern Europe. It takes a little bit of preparation but is definitely worth the effort.<br />
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For the chicken:<br />
2 tablespoons extra-virgin olive oil<br />
1 lemon, washed and quartered<br />
3 cloves garlic, peeled and smashed<br />
1 teaspoon salt<br />
1/4 teaspoon freshly ground pepper<br />
3 branches fresh rosemary or 1 teaspoon dried<br />
4 boneless, skinless chicken breasts, butterflied<br />
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For the salsa verde:<br />
1 cup flat-leaf parsley, chopped<br />
1 cup mint leaves, chopped<br />
2 cup basil, chopped<br />
1/3 cup extra-virgin olive oil<br />
3 garlic cloves, finely chopped<br />
3 tablespoons capers, rinsed and chopped<br />
4 anchovy fillets, bones removed, soaked and chopped<br />
1 tablespoon Dijon mustard<br />
1 tablespoon red wine vinegar<br />
1/8 teaspoon freshly ground pepper, or more to taste<br />
Coarse sea salt, to taste<br />
<br />
For the side of tomatoes:<br />
1 tablespoon olive oil<br />
1 garlic clove, whole<br />
1 pint cherry tomatoes<br />
Splash of balsamic vinegar<br />
<br />
1. To marinate the chicken: In a large plastic sealable bag, squeeze the juice from the lemon and add the lemon itself. Add all the remaining ingredients, seal carefully, and massage the marinade into the chicken. Refrigerate for 30 minutes, or even overnight.<br />
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2. To make the salsa verde: Mix all ingredients in a small bowl. Set aside until serving. Refrigerate if made earlier in the day, and remove an hour or so before serving.<br />
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3. To cook the chicken: Lightly spray a stovetop cast iron griddle with oil and heat over medium-high heat until smoking.<br />
<br />
4. Remove the chicken from the marinade and pat off excess marinade. Place the chicken on the griddle and cook about 2 to 3 minutes per side. Turn the chicken and cook 2 more minutes, until cooked through.<br />
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5. To make the tomatoes: Heat the oil in a small saute pan over medium-high heat. Add the garlic and tomatoes and splash of balsamic vinegar, and saute for 2 to 3 minutes, until the tomatoes are warmed through. Crush lightly with a wooden spoon and serve.<br />
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6. Place the chicken on a platter and top with the salsa verde with the tomatoes on the side.Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-82394611650871447332017-07-30T13:31:00.000+02:002017-07-30T13:31:04.437+02:00Arugula & tomato Pasta SaladA hearty pasta featuring peppery arugula, fresh tomatoes and pungent red onion.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtd90YrSiwNhLLwxQHlCf_NGGluecP8wlGxi4EE2QZhVtOmD58-3tkcDX5JA97jVkRQeDCy-7NU-R-AonXkNDnk_jlGeEZHpAR2w_94osPJE3wkkpFoe7i2-piDJhhi2xRsNWtKzZ-XA4/s1600/Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="736" data-original-width="736" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtd90YrSiwNhLLwxQHlCf_NGGluecP8wlGxi4EE2QZhVtOmD58-3tkcDX5JA97jVkRQeDCy-7NU-R-AonXkNDnk_jlGeEZHpAR2w_94osPJE3wkkpFoe7i2-piDJhhi2xRsNWtKzZ-XA4/s320/Pasta.jpg" width="320" /></a></div>
<br />
<u>Ingredients:</u><br />
12 oz. small rigatoni or other short pasta<br />
½ lb. sliced bacon (about 9 slices)<br />
1 medium Red Onion<br />
1 pt. Grape or cherry tomatoes<br />
1 bunch arugula, thick stems discarded<br />
<br />
<u>Preparation:</u><br />
1.) Cook the pasta according to package directions; drain and return it to the pot.<br />
2.) Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel--lined plate. Break into pieces.<br />
3.) Discard all but 2 Tbsp of the drippings and return the skillet to medium heat. Add the onion, season with 1/4 tsp each salt and pepper, and cook, stirring occasionally, until tender, 5 to 6 minutes. 4.) Add the tomatoes and arugula and cook, tossing, for 1 minute.<br />
5.) Toss the onion-tomato mixture with the pasta and fold in the bacon. Serve hot or at room temperature.Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-57606555125402120262016-05-10T16:26:00.000+02:002016-05-10T16:26:01.575+02:00Super simple Banana CakeThis is a super easy, fail-proof and speedy recipe. You can whip up a cake in no time for breakfast, brunch or tea!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqxQH5YoB40oqRriObOi2kphjE-88WwxflD4PUxiCt-CoWadT2tM41UY9-5_GKIlKbCkbgkr7tjuAOWrevtV4nBweo8L2WzZPTdan91W-KmtWLs1bmzmD1cGjerg5Jpl-X5ScxmtuHZM/s1600/recipe-banana-bread-banana-cake-pin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqxQH5YoB40oqRriObOi2kphjE-88WwxflD4PUxiCt-CoWadT2tM41UY9-5_GKIlKbCkbgkr7tjuAOWrevtV4nBweo8L2WzZPTdan91W-KmtWLs1bmzmD1cGjerg5Jpl-X5ScxmtuHZM/s320/recipe-banana-bread-banana-cake-pin.jpg" width="213" /></a></div>
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<u>Ingredients: </u>(10 slices)<br />
2 eggs<br />
150 g of cane sugar<br />
150 g of sweet melted butter<br />
3 bananas cut in round shapes + 1 whole<br />
100 g of nuts cut in half and chopped<br />
170 g of flour<br />
1 full teaspoon of baking soda<br />
1 tablespoon of brown sugar<br />
<br />
<u>Preparations: </u><br />
Preheat oven to 200°C<br />
1.) Mix all the ingredients with an electric whip during 4 minutes, leave out the whole banana and the brown sugar<br />
2.) Pour the preparation in the mould.<br />
3.) Cut the whole banana in 3 to 4 slivers lengthwise and place it on the batter.<br />
4.) Sprinkle with brown sugar.<br />
5.) Cook for 70 minutes<br />
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Allow to cool for 10 minutes before unmoulding. Serve tepid or cold.Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-30648105895548597712016-01-29T16:27:00.001+01:002016-01-29T16:27:51.196+01:00English Apple CakeNothing beats a homemade apple cake with chunks of sweet fruit. Try this hearty recipe and surprise your kids with a scrumptious afternoon tea treat when they arrive home after school.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEYuk8r55Zv_gFJEgdSPkdmt_noUAwPCWpQ2ZK-odudomIU4IyN12WCKTTaEQ-G4NFY8Qk4ZhvYaxpYYi8y-w4tHzrkVz1Xo8M0399cvVqr9022S_DaJLBMwPxK9ixlBsE4XsYqJm2jU/s1600/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEYuk8r55Zv_gFJEgdSPkdmt_noUAwPCWpQ2ZK-odudomIU4IyN12WCKTTaEQ-G4NFY8Qk4ZhvYaxpYYi8y-w4tHzrkVz1Xo8M0399cvVqr9022S_DaJLBMwPxK9ixlBsE4XsYqJm2jU/s320/cake.jpg" width="320" /></a></div>
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<u>Ingredients:</u><br />
225r self-raising flour<br />
2 tsp ground cinnamon<br />
115r unsalted butter, diced and chilled, plus extra for greasing<br />
115r light brown sugar<br />
1 large egg, beaten<br />
6-8 tbsp milk<br />
225r Granny Smith apple, peeled, cored and diced<br />
100gr raisins<br />
2 tbsp brown sugar with some cinnamon (optional)<br />
<br />
<u>Preparation:</u><br />
Heat the oven to 180C.<br />
1.) Grease and line a deep 20cm cake tin with baking paper.<br />
2.) Mix the flour and cinnamon together in a large bowl.<br />
3.) Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs.<br />
4.) Stir in the light brown sugar.<br />
5.) Beat in the egg followed by 6 - 8 tbsp of milk – you want to achieve a smooth, thick batter.<br />
6.) Add the apples and raisins and mix to combine.<br />
7.) Scrape the batter into your prepared tin and gently level out.<br />
8.) Sprinkle over the brown sugar and bake in the oven for 30-40 minutes or until golden and a skewer inserted into the middle comes out clean.<br />
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Allow to cool in the tin for 15 minutes and then carefully turn out onto a wire rack to cool further. Best served still warm with a little custard.Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-51198227785178033632016-01-25T14:46:00.000+01:002016-01-25T14:46:12.453+01:00Spaghetti & Meatball muffinsHow 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!<br />
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Follow this simple recipe for super-cool Spaghetti & Meatball muffins:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhamq62neJ-Prn91pJWrmdD9Qnh73soAuVv8q7vLjn9PZSCWVIj6YQh0IyhWs0jzyd4Jphi7iiRrOi3fGiRomEzCl4kW4q-n3oocGQC57sWd6Txjc7vKRM_cJ7dythtPnH19HmXJgWaB-E/s1600/Spaghetti-Meatballs-muffin-bites-600x308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhamq62neJ-Prn91pJWrmdD9Qnh73soAuVv8q7vLjn9PZSCWVIj6YQh0IyhWs0jzyd4Jphi7iiRrOi3fGiRomEzCl4kW4q-n3oocGQC57sWd6Txjc7vKRM_cJ7dythtPnH19HmXJgWaB-E/s320/Spaghetti-Meatballs-muffin-bites-600x308.jpg" width="320" /></a></div>
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<u>Ingredients:</u><br />
170g spaghetti<br />
1½ tablespoon olive oil<br />
1½ cups parmesan cheese, grated<br />
1½ cups tomato based pasta sauce<br />
12 cooked meatballs<br />
½ cup basil, roughly chopped<br />
cooking spray<br />
<br />
<u>Preparations:</u><br />
Preheat oven to 190C.<br />
1.) Cook spaghetti NOT following packet directions, drain when every AL DENTE and allow to cool.<br />
2.) Spray 12 cup muffin tin with cooking spray.<br />
3.) Pour 1 cup cheese into spaghetti pan and toss.<br />
3b) You might wish to add an egg for the nests to better stick together.<br />
4.) Divide spaghetti between the 12 muffin cups, arranging spaghetti to make a nest.<br />
5.) Top each nest with 1 tablespoon of pasta sauce, a meatball, another tablespoon pasta sauce.<br />
6.) Sprinkle each with parmesan cheese.<br />
7.) Bake in oven for 20-25 minutes or until cheese has melted.<br />
8.) Cool slightly before eating, garnish with a chopped basil.Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-89672224748925710472015-11-20T17:18:00.002+01:002017-08-03T17:45:38.687+02:00Ham & Cheese Party rolls<div class="separator" style="clear: both; text-align: left;">
Need a fast and impressive looking "aperitivo"? A dish to take along to share? One that your kids can eat as well? Here's the answer.</div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVE7hrJ2NVH0D2T079p5kyqNi-IAFlSnVG8-yQN5aXxam8Pzp9cyjX24T952-CUHO4pPqNm2xQzinDfK44A4lJ3b3MjdKLcaI8DCefxHcW8hiqmvjnZ_JXTY1hpvt6ddRcer62SqmRnFM/s1600/Brown-Sugar-Poppyseed-Hot-Ham-Cheese-Party-Rolls-Buns-Roll-Ups-01+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="173" data-original-width="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVE7hrJ2NVH0D2T079p5kyqNi-IAFlSnVG8-yQN5aXxam8Pzp9cyjX24T952-CUHO4pPqNm2xQzinDfK44A4lJ3b3MjdKLcaI8DCefxHcW8hiqmvjnZ_JXTY1hpvt6ddRcer62SqmRnFM/s1600/Brown-Sugar-Poppyseed-Hot-Ham-Cheese-Party-Rolls-Buns-Roll-Ups-01+%25281%2529.jpg" /></a></div>
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<u><br /></u><u>Ingredients: (</u>Makes: 12 rolls)<br />
1 roll of pizza dough<br />
¾ lb ham (thinly sliced)<br />
12 thinly slices Emmenthaler cheese<br />
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Glaze (optional)<br />
½ cup (8 tablespoons) butter<br />
2 tablespoons brown sugar<br />
1 tablespoon Worcestershire sauce<br />
1 tablespoon Dijon mustard<br />
1 tablespoon poppy seeds<br />
<br />
<u>Preparation:</u><br />
Preheat oven to 350 degrees F.<br />
1.) Coat a 9x13-inch baking dish with cooking spray.<br />
2.) Unroll the pizza dough onto a cutting board and press into approximately a 13x18-inch rectangle. 3.) Top with ham and cheese slices.<br />
4.) Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down.<br />
5.) Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.<br />
6.) Combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.<br />
7.) Bake uncovered for 25 minutes until golden and browned.Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-12471403726682650072015-11-11T22:53:00.000+01:002015-11-11T22:53:01.785+01:00Apple & Cinnamon muffinsCan you smell the autumn? Nothing beats the fragrance of brown butter, cinnamon and baked apple. Well, maybe chocolate cake but that's for another day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpedH4J9ezmLbT5BXbMb5hfPHn0q3bPgabKlKy0lQKOMhlQnBwXf2xQV3_9LK2bBiVILoN50OzA1_OfOrjCrdpDQUqdaNviAfczuKUguE5t4L1LCDu3hV_YNaEF6HkiEK4fty4riXQSE/s1600/muffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpedH4J9ezmLbT5BXbMb5hfPHn0q3bPgabKlKy0lQKOMhlQnBwXf2xQV3_9LK2bBiVILoN50OzA1_OfOrjCrdpDQUqdaNviAfczuKUguE5t4L1LCDu3hV_YNaEF6HkiEK4fty4riXQSE/s320/muffin.jpg" width="320" /></a></div>
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<u>Ingredients:</u><br />
1 cup self raising flour<br />
½ cup almond meal<br />
½ tsp baking powder<br />
¼ tsp salt<br />
1 tsp cinnamon<br />
½ tsp ginger, ground<br />
½ tsp nutmeg, ground<br />
½ tsp cardamom, ground<br />
140gr unsalted butter, browned<br />
⅓ cup caster sugar<br />
⅓ cup maple syrup<br />
1 tsp vanilla bean paste<br />
2 eggs<br />
1 large apple, grated<br />
<br />
<u>Preparation:</u><br />
Preheat oven to 180°C.<br />
1.) Place the butter in a small saucepan and cook over medium heat until the milk solids start to turn brown on the bottom of the pan and smells nutty. Remove from heat and allow to cool slightly.<br />
2.) In a large bowl, whisk together the flour, almond meal, baking powder, salt, cinnamon, ginger, nutmeg and cardamom.<br />
3.) In a separate bowl, whisk together the sugar, maple syrup, eggs and vanilla bean.<br />
4.) Add the cooled brown butter and stir until combined.<br />
5.) Add the wet ingredients to the dry and whisk until combined.<br />
6.) Fold in the apple.<br />
7.) Spoon the batter into lined muffin cases and bake for 15 minutes or until golden and cooked.Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-2649025475351955272015-11-08T22:49:00.000+01:002015-11-08T22:49:11.382+01:00One Pan Mexican QuinoaSearching for an exotic, healthy weeknight supper? Here is your answer. Also a big hit with gluten-free and vegetarian family and friends.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZMLuQ6NnV6NYt6g1jJaIqxBItlOdQUUMLuetolSQeUnuqQYHVtxktb86iAyYGR22v61rfBfcg8F8qYQfD8FeZ6O5x5TesAgQHym_iHohI59PvkeBOHQSQ1Th9imHygnwb0mDgBQmEQg/s1600/quinoa+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZMLuQ6NnV6NYt6g1jJaIqxBItlOdQUUMLuetolSQeUnuqQYHVtxktb86iAyYGR22v61rfBfcg8F8qYQfD8FeZ6O5x5TesAgQHym_iHohI59PvkeBOHQSQ1Th9imHygnwb0mDgBQmEQg/s320/quinoa+%25281%2529.jpg" width="320" /></a></div>
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<u>Ingredients:</u><br />
1 tablespoon olive oil<br />
1/2 cup diced yellow onion<br />
2 cloves garlic, minced<br />
½ a large jalapeno, minced (taste to make sure it's not too spicy)<br />
3/4 cup quinoa<br />
1 cup vegetable broth<br />
1 (15-ounce) can black beans, drained and rinsed<br />
1 (14.5 oz) can fire-roasted diced tomatoes (not drained)<br />
1 cup corn<br />
1 teaspoon chili powder<br />
1/2 teaspoon cumin<br />
salt and freshly ground black pepper<br />
1 avocado, halved, seeded, peeled and diced<br />
Juice of 1 lime<br />
2 tablespoons chopped fresh cilantro leaves<br />
<br />
<u>Preparations: </u><br />
1.) Heat the olive oil in a large skillet with a lid over medium heat.<br />
2.) Sauté the garlic and jalapeno until it starts to brown, about one minute.<br />
3.) Add the quinoa, vegetable broth, black beans, diced tomatoes, corn, chili powder, cumin, and salt to the skillet and stir to mix well.<br />
4.) Bring the liquid to a boil, then reduce heat to medium low and cover the pan with the lid.<br />
5.) Cook covered for 20 minutes, until the quinoa is cooked through, but stir it halfway through cooking just to make sure the quinoa cooks evenly.<br />
6.) Before serving, sprinkle the chopped cilantro and diced avocado on top and then squeeze ½ of the lime in as well. Taste and add more lime juice, salt and pepper if needed.Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-21455374537138552102015-10-16T16:13:00.001+02:002015-10-16T16:13:31.558+02:00Candy Corn MacaroonsIt 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.<br />
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The recipe sounds more complicated than it is. I have had lots of fun making these with my daughter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwbOOOqI__UYk3yruN-v2k7L6SMknqCWflHLXER-ToCBQYWbD2s6nCLQOcDfPDwL1vBMw9P0N-eDSKOjQ4zGO6nqBm856Pbh-r1k4UOxBnZ1hRTyxljUKm_Vj6Soo2FRoaUqDoThC0lM/s1600/macaroon+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwbOOOqI__UYk3yruN-v2k7L6SMknqCWflHLXER-ToCBQYWbD2s6nCLQOcDfPDwL1vBMw9P0N-eDSKOjQ4zGO6nqBm856Pbh-r1k4UOxBnZ1hRTyxljUKm_Vj6Soo2FRoaUqDoThC0lM/s320/macaroon+%25281%2529.jpg" width="320" /></a></div>
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<u>Ingredients for Macaroon:</u><br />
180g ground almonds, sifted<br />
270g powdered sugar, sifted<br />
150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature<br />
100g granulated sugar<br />
Yellow food colouring<br />
<br />
<u>Ingredients for Vanilla Buttercream:</u><br />
3/4 cup unsalted butter, room temperature<br />
1/3 cup powdered sugar<br />
pinch of sea salt<br />
1 1/2 teaspoons vanilla<br />
Orange food coloring<br />
<br />
<u>Preparations:</u><br />
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.<br />
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.<br />
3.) Sift together your ground almonds with the powdered sugar and set aside.<br />
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.<br />
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.<br />
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.<br />
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.<br />
8.) Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.<br />
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9.) While they are setting, preheat the oven to 325 degrees.<br />
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.<br />
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.<br />
12.) Sort into pairs and fill with Vanilla Buttercream.Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-66752426916480733232015-10-06T17:05:00.000+02:002015-10-06T17:05:10.726+02:00Butternut RisottoRisotto comes from the Northern part of Italy and is normally a primo (first course), served on its own before the main course, however, it can also be served as a main dish for family dinners. Just remember to use the widest pan you have so the rice forms one layer, this helps it cook evenly.<br />
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<br />
<u>Ingredients:</u><br />
1 small butternut squash<br />
6 cups vegetable stock<br />
3 tablespoons unsalted butter or extra-virgin olive oil<br />
2 cups risotto rice<br />
Kosher salt and freshly ground pepper<br />
Freshly grated Parmesan cheese, for topping<br />
Chopped fresh parsley, for topping<br />
<br />
<u>Preparation:</u><br />
1.) Break down the squash<br />
- Cut the stem end off the squash, then use a vegetable peeler to remove the skin.<br />
- Slice in half lengthwise.<br />
- Scoop out the seeds and stringy pulp from one half.<br />
- Reserve the other half for another use.<br />
- Slice the squash lengthwise about 1/2 inch thick, then slice crosswise into 1/2-inch cubes.<br />
<br />
2.) Cook the squash<br />
- Bring the stock to a boil in a saucepan, then reduce the heat and keep at a simmer.<br />
- Melt the butter in a large saute pan over medium heat.<br />
- Add the squash; cook, stirring occasionally, until slightly golden, about 5 minutes.<br />
- Add 1/4 cup water and cook until the squash is tender, 10 to 15 more minutes. Use a wooden spoon to partially mash the squash, pressing it against the side of the pan.<br />
<br />
3.) Make the risotto<br />
- Stir in the rice and season with salt and pepper.<br />
- Add a ladleful of hot stock to the rice and cook, stirring, until absorbed.<br />
- Continue adding stock, a ladleful at a time, stirring until absorbed before adding more.<br />
- About halfway through, add more salt and pepper to taste.<br />
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The entire cooking process takes about 20 minutes; start tasting for doneness after about 15 minutes. If you've used all of the stock and the rice is not yet al dente, heat a few cups of water and add ladlefuls as you did with the stock until the dish is done. The risotto is done when you can drag the spoon through the center of the pan and make a clean line in the rice for a few seconds. Season with more salt and pepper to taste, if needed.<br />
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4.) Serve the risotto<br />
- Transfer to serving bowls or a platter and top with Parmesan and parsley.<br />
- Never leave finished risotto in the pan as it will keep cooking into a mush.<br />
<br />Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-63922999792553445222015-09-21T22:22:00.000+02:002015-09-21T22:22:12.941+02:00Pumpkin-Cranberry MuffinsThese autumn-inspired muffins are perfect for breakfast 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.<br />
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<br />
<u>Ingredients:</u><br />
1/2 cup dried cranberries<br />
juice from 1 large orange<br />
2 cups all-purpose flour<br />
2/3 cup granulated sugar<br />
1 tablespoon pumpkin spice blend<br />
2 teaspoons baking powder<br />
1/2 teaspoon fine salt<br />
1 stick (8 tablespoons) unsalted butter, melted<br />
1/2 cup pure pumpkin puree<br />
1/2 cup whole milk<br />
2 large eggs<br />
1 teaspoon orange zest<br />
brown sugar, for sprinkling<br />
<br />
<u>Preparation:</u><br />
1.) Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray.<br />
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.<br />
3.) Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside.<br />
4.) Whisk together the butter, plumped cranberries, pumpkin puree, milk, eggs and orange zest in a large bowl.<br />
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).<br />
6.) Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the brown sugar.<br />
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.<br />
<br />Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-11994199457980598312015-09-19T18:34:00.000+02:002015-09-19T18:34:01.382+02:00Creamy Tomato soupAfter having had our fill of summertime fresh tomato pastas, salsas, and tacos, we find ourselves dreaming of all the warm soups we love in Autumn.<br />
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<br />
<u>Ingredients:</u><br />
3 tablespoons olive oil<br />
2 chopped red onions<br />
2 carrots, unpeeled and chopped<br />
3 cloves minced garlic<br />
5 large tomatoes, coarsely chopped<br />
1 1/2 teaspoons sugar<br />
1 tablespoon tomato paste<br />
1/4 cup packed chopped fresh basil leaves<br />
3 cups chicken stock<br />
1 tablespoon sea salt<br />
2 teaspoons freshly ground black pepper<br />
3/4 cup heavy cream<br />
<div>
<br /></div>
<u>Preparation: </u><br />
1.) Heat the olive oil in a large pot over medium-low heat.<br />
2.) Add the onions and carrots and sauté for about 10 minutes, until very tender.<br />
3.) Add the garlic and cook for 1 minute.<br />
4.) Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.<br />
5.) Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.<br />
6.) Add the cream to the soup and strain, or better, process it through a food mill into a bowl, discarding the pulp.<br />
7.) Reheat the soup over low heat just until hot and serve with thinly sliced basil leaves.<br />
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Drizzle with a grilled cheese, or garnish with yummy homemade toasted bread.Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-17275770524303246622015-08-24T09:30:00.000+02:002015-08-24T09:30:01.685+02:00American Pasta saladA great recipe for kid's lunch or a light and healthy picnic salad. Nutritious and crunchy, no need to use lots of mayo. Can be stored covered in the refrigerator for up to 3 days.<br />
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<br />
<u>Ingredients:</u><br />
2 cups macaroni, cook and drain<br />
1/3 cup diced celery<br />
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained<br />
1 tablespoon minced flat-leaf parsley<br />
1/2 cup diced vine-ripened tomato (optional)<br />
1/2 cup mayonnaise<br />
3/4 teaspoon dry mustard<br />
1 1/2 teaspoons sugar<br />
1 1/2 tablespoons cider vinegar<br />
3 tablespoons sour cream<br />
1/2 teaspoon kosher salt, plus more to taste<br />
Freshly ground black pepper<br />
<br />
<u>Preparation:</u><br />
1.) In a large bowl combine the macaroni, celery, onion, parsley and tomato.<br />
2.) In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.<br />
3.) Pour the dressing over the salad and stir to combine.<br />
4.) Season with salt and pepper to taste.<br />
<br />Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-16193040721856222532015-08-04T15:22:00.000+02:002015-08-04T15:22:12.287+02:00Strawberry and Peach CrumbleThis is a recipe that hits close to home. As a child I used to eat many a crumble for pudding. Apple, Rhubarb, Gooseberries, Peach or Strawberries. Anything goes and it is so much fun to make the crumble with those little hands.<br />
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<u><br /></u>
<u>Ingredients:</u><br />
Filling:<br />
2 tablespoons fresh lemon juice (about 1/2 large lemon)<br />
3 tablespoons all-purpose flour<br />
1 pound medium strawberries, halved<br />
1 1/2 pounds yellow or white peaches, peeled, pitted and sliced<br />
1/2 cup light brown sugar<br />
Crumble:<br />
2/3 cup all-purpose flour<br />
2/3 cup oats<br />
1/2 cup sliced almonds<br />
1/4 cup light brown sugar<br />
1 teaspoon ground cinnamon<br />
1/4 teaspoon fine sea salt<br />
1/2 cup unsalted butter in 1/2-inch cubes<br />
<br />
<u>Preparations:</u><br />
1.) Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.<br />
For the filling:<br />
2.) In a medium bowl, whisk together the lemon juice and all-purpose flour until smooth.<br />
3.) Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated.<br />
4.) Pour the fruit mixture into the prepared pan.<br />
For the crumble:<br />
5.) In a bowl combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt.<br />
6.) Add the softened butter and mix by hand until texture becomes crumbly.<br />
7.) Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden.<br />
8.) Cool the crumble for 5 minutes.<br />
<br />
Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.<br />
<br />Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-67741519810731554282015-08-03T01:22:00.001+02:002015-08-03T01:22:30.478+02:00Swiss Onion TartThis tart, uses a salty, smoky ham known as speck, a traditional ingredient in this tart; bacon is a good substitute. It makes a great entree for lunch or a light supper. It can also be cut into squares and served with cocktails.<br />
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<u><br /></u>
<u>Ingredients:</u><br />
FOR THE CRUST:<br />
1 1⁄2 cups flour<br />
1⁄2 tsp. baking powder<br />
1⁄4 tsp. kosher salt<br />
8 tbsp. unsalted butter, chilled and cubed<br />
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FOR THE FILLING:<br />
3 oz. speck or bacon, finely chopped<br />
3 tbsp. unsalted butter<br />
1 1⁄2 lbs. white onions (about 3), finely chopped<br />
Kosher salt to taste<br />
1⁄2 cup milk<br />
1⁄2 cup heavy cream<br />
3 eggs<br />
3 oz. grated Gruyère or Swiss cheese<br />
Freshly ground black pepper and freshly grated nutmeg<br />
<br />
<u>Preparation:</u><br />
1. Make the crust: Pulse flour, baking powder, and salt in a food processor to combine. Add butter and pulse until pea-size pieces form. Add 1⁄4 cup ice-cold water; pulse briefly. Transfer dough to a floured work surface; form into a disk. Wrap in plastic wrap; chill for 1 hour.<br />
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2. Heat oven to 425°. Transfer dough to a floured work surface. Roll dough into a 13" circle; transfer to an 11" fluted tart pan with a removable bottom, pressing into bottom and sides. Trim excess dough; chill for 30 minutes. Prick bottom of dough with a fork; cover bottom with a sheet of parchment paper; fill with dried beans. Bake until crust is set, about 20 minutes. Remove paper and beans; bake until crust is light brown, about 15 minutes. Let cool.<br />
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3. Meanwhile, make filling: Cook bacon in a 4-qt. saucepan over medium heat until crisp, 7–8 minutes. Using a slotted spoon, transfer bacon to a plate. Discard bacon fat; add butter. Add onions and season with salt; reduce heat to low, cover, and cook, stirring occasionally, until soft, about 10 minutes. Uncover; cook until lightly browned, 10 minutes. Let cool.<br />
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4. Whisk milk, cream, and eggs in a bowl; add reserved bacon and onions along with cheese. Season with salt, pepper, and nutmeg. Pour filling into tart; place on a baking sheet. Place tart in oven and reduce heat to 400°. Bake until filling is golden brown and set, 45–50 minutes. Transfer tart to a wire rack to let cool completely before slicing and serving.Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0tag:blogger.com,1999:blog-6538856229722471683.post-30565162521193026412015-07-26T15:55:00.000+02:002015-07-26T15:55:04.335+02:00Spinach Chicken WrapThis is a easy-to-go wrap for kids' lunch or family picnic alike and can be whipped up in a moment.<br />
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<br />
<u>Ingredients:</u><br />
1 tablespoon reduced-fat mayonnaise<br />
2 teaspoons honey<br />
2 teaspoons dijon mustard<br />
1 teaspoon milk<br />
1/2 cup cubed chicken breast<br />
1/4 cup celery<br />
1/4 cup halved seedless grapes<br />
1/8 cup chopped walnuts<br />
1 whole wheat tortilla<br />
baby spinach leaves<br />
<br />
<u>Preparation:</u><br />
1.) Whisk together the mayo, mustard, honey, and milk.<br />
2.) Stir in chicken, celery, grapes and walnuts.<br />
3.) Lay some baby spinach leaves on the tortilla, layer with the chicken mixture, and wrap it up tightly.<br />
4.) Cut your wrap in half, and you're good to go!Expat with Kidshttp://www.blogger.com/profile/04063495870241236010noreply@blogger.com0