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Dear Readers,

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.

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": https://expatwithkidsrecipes.com

Chicken with Tomato & Cucumber salad

Super tasty, super fast, super easy, super kid friendly, super healthy... what more do you need?

Ingredients for salad:
1 clove garlic
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1/4 lemon, juiced (about 1 tablespoon)
1 cup pear tomatoes, sliced in rounds
1 kirby cucumber, unpeeled, quartered lengthwise and sliced
3 pepperoncini peppers, stemmed and minced
1 tablespoon chopped fresh dill
Freshly ground black pepper

Ingredients for grilled chicken:
4 chicken paillards (scaloppini), about 4 ounces each
Olive oil spray
Freshly ground black pepper

Preparation: 
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.
2.) Put the garlic paste in a large bowl and stir in the olive oil and lemon juice.
3.) Add the tomatoes, cucumber, pepperoncini, and dill and toss.
4.) Grind some black pepper. Toss again, and set aside.
Preheat a grill pan or nonstick skillet to medium high.
5.) Spray the chicken paillards lightly with the olive oil and season with salt and black pepper.
6.) Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side.
7.) Place each paillard on a plate and serve topped with the tomato-cucumber salad.

Arugula & tomato Pasta Salad

A hearty pasta featuring peppery arugula, fresh tomatoes and pungent red onion.

Ingredients:
12 oz. small rigatoni or other short pasta
½ lb. sliced bacon (about 9 slices)
1 medium Red Onion
1 pt. Grape or cherry tomatoes
1 bunch arugula, thick stems discarded

Preparation:
1.) Cook the pasta according to package directions; drain and return it to the pot.
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.
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.
5.) Toss the onion-tomato mixture with the pasta and fold in the bacon. Serve hot or at room temperature.

Super simple Banana Cake

This is a super easy, fail-proof and speedy recipe. You can whip up a cake in no time for breakfast, brunch or tea!

Ingredients: (10 slices)
2 eggs
150 g of cane sugar
150 g of sweet melted butter
3 bananas cut in round shapes + 1 whole
100 g of nuts cut in half and chopped
170 g of flour
1 full teaspoon of baking soda
1 tablespoon of brown sugar

Preparations: 
Preheat oven to 200°C
1.) Mix all the ingredients with an electric whip during 4 minutes, leave out the whole banana and the brown sugar
2.) Pour the preparation in the mould.
3.) Cut the whole banana in 3 to 4 slivers lengthwise and place it on the batter.
4.) Sprinkle with brown sugar.
5.) Cook for 70 minutes

Allow to cool for 10 minutes before unmoulding. Serve tepid or cold.

Spaghetti & Meatball muffins

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

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

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

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

Ham & Cheese Party rolls

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.

Ingredients: (Makes: 12 rolls)
1 roll of pizza dough
¾ lb ham (thinly sliced)
12 thinly slices Emmenthaler cheese

Glaze (optional)
½ cup (8 tablespoons) butter
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon poppy seeds

Preparation:
Preheat oven to 350 degrees F.
1.) Coat a 9x13-inch baking dish with cooking spray.
2.) Unroll the pizza dough onto a cutting board and press into approximately a 13x18-inch rectangle. 3.) Top with ham and cheese slices.
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.
5.) Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
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.
7.) Bake uncovered for 25 minutes until golden and browned.

Apple & Cinnamon muffins

Can 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.

Ingredients:
1 cup self raising flour
½ cup almond meal
½ tsp baking powder
¼ tsp salt
1 tsp cinnamon
½ tsp ginger, ground
½ tsp nutmeg, ground
½ tsp cardamom, ground
140gr unsalted butter, browned
⅓ cup caster sugar
⅓ cup maple syrup
1 tsp vanilla bean paste
2 eggs
1 large apple, grated

Preparation:
Preheat oven to 180°C.
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.
2.) In a large bowl, whisk together the flour, almond meal, baking powder, salt, cinnamon, ginger, nutmeg and cardamom.
3.) In a separate bowl, whisk together the sugar, maple syrup, eggs and vanilla bean.
4.) Add the cooled brown butter and stir until combined.
5.) Add the wet ingredients to the dry and whisk until combined.
6.) Fold in the apple.
7.) Spoon the batter into lined muffin cases and bake for 15 minutes or until golden and cooked.

Pumpkin-Cranberry Muffins

These 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.

Ingredients:
1/2 cup dried cranberries
juice from 1 large orange
2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon pumpkin spice blend
2 teaspoons baking powder
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup pure pumpkin puree
1/2 cup whole milk
2 large eggs
1 teaspoon orange zest
brown sugar, for sprinkling

Preparation:
1.) Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray.
2.) Combine the cranberries and orange juice in a small saucepan and heat until the orange juice is warm. Set aside to let the cranberries plump, about 5 minutes, then drain off the juice.
3.) Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside.
4.) Whisk together the butter, plumped cranberries, pumpkin puree, milk, eggs and orange zest in a large bowl.
5.) Add the flour-spice mixture to the pumpkin mixture and gently fold the batter together until it is just combined (it's ok if there are a few lumps).
6.) Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the brown sugar.
7.) Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 24 minutes. 8.) Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely.

Creamy Tomato soup

After 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.

Ingredients:
3 tablespoons olive oil
2 chopped red onions
2 carrots, unpeeled and chopped
3 cloves minced garlic
5 large tomatoes, coarsely chopped
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves
3 cups chicken stock
1 tablespoon sea salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream

Preparation: 
1.) Heat the olive oil in a large pot over medium-low heat.
2.) Add the onions and carrots and sauté for about 10 minutes, until very tender.
3.) Add the garlic and cook for 1 minute.
4.) Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.
5.) Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
6.) Add the cream to the soup and strain, or better, process it through a food mill into a bowl, discarding the pulp.
7.) Reheat the soup over low heat just until hot and serve with thinly sliced basil leaves.

Drizzle with a grilled cheese, or garnish with yummy homemade toasted bread.

American Pasta salad

A 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.

Ingredients:
2 cups macaroni, cook and drain
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Preparation:
1.) In a large bowl combine the macaroni, celery, onion, parsley and tomato.
2.) In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
3.) Pour the dressing over the salad and stir to combine.
4.) Season with salt and pepper to taste.

Spinach Chicken Wrap

This is a easy-to-go wrap for kids' lunch or family picnic alike and can be whipped up in a moment.

Ingredients:
1 tablespoon reduced-fat mayonnaise
2 teaspoons honey
2 teaspoons dijon mustard
1 teaspoon milk
1/2 cup cubed chicken breast
1/4 cup celery
1/4 cup halved seedless grapes
1/8 cup chopped walnuts
1 whole wheat tortilla
baby spinach leaves

Preparation:
1.) Whisk together the mayo, mustard, honey, and milk.
2.) Stir in chicken, celery, grapes and walnuts.
3.) Lay some baby spinach leaves on the tortilla, layer with the chicken mixture, and wrap it up tightly.
4.) Cut your wrap in half, and you're good to go!

Parisian Hot Dog

This Hot Dog is a long way from your ordinary American sausage and bun. It's the Parisian version and it's très chic. What do you think?

Ingredients:
2 hot dogs
2 red radishes
1 Paris mushroom
½ Granny Smith apple
1 lemon
1 shallot
1 tablespoon of chiseled parsley
1 tablespoon of mascarpone
1 tablespoon of mustard
1 tablespoon of honey
⅔ of baguette bread

Preparation:
1.) Preheat your oven to 200 °C.
2.) Wash and slice the radishes, cut the mushroom in thin slivers and the washed but unpeeled granny smith apple into thin sticks. Slightly sprinkle the apple sticks with lemon. Peel and chop up the shallot, chisel the parsley.
3.) In a small salad bowl, mix the mascarpone, mustard, shallot, parsley and honey. Halve the baguette lengthwise and heat for 5 minutes in the oven.
4.) Garnish the baguettes with sauce and the sausages (boilt in water), then top with mushroom slices, apple sticks and radishes.

Egg in a hole with grilled tomatoes

This is a fun breakfast dish for adults and kids to make on the weekend when you have a little more time. It's filling and it's healthy. For an extra special touch use a heart-shaped cutout.

Ingredients:
4 medium tomatoes
1 tbsp olive oil
2 tbsp grated Parmesan cheese
4 slices whole-grain bread
4 large eggs
butter
salt and pepper

Preparation:
Heat oven on grill cycle.
1.) Place the tomatoes cut-side up on a tray covered with baking sheet. Drizzle with 1 tbsp oil and sprinkle with salt and pepper. Grill until tender, 2 to 3 minutes. Transfer to plate and sprinkle with the Parmesan cheese.
2.) Brush 1 side of each slice of bread with butter. Using a round cookie cutter or drinking glass, cut a hole in the center of each slice, reserving the cutout pieces.
3.) Heat 2 tsp oil in a large nonstick frying pan over medium heat. Place half the bread and cutouts, buttered side up, in the frying pan and cook until the undersides are crisp, 1 to 2 minutes; flip.
4.) Crack 1 egg into each hole. Dividing evenly, season with salt and pepper and cook, covered, to desired doneness, 2 to 3 minutes for runny yolks.
5.) Transfer to plates and cover with foil to keep warm.
6.) Repeat with the remaining 2 tsp oil, bread and eggs. Serve with the tomatoes and cutouts.

Tiffany's Salad Dressing

Tiffany is head of a very large family. This dressing is guaranteed to be tasty and easy to make. She usually makes double this quantity and has it in the fridge all the time. Her kids eat pizza, salads, baked potatoes, spring rolls just about anything with it.

Ingredients:
125 vinegar
100 brown sugar
250 olive oil
1/3 fresh onion
loaded t-spoon of coarse mustard

Preparation:
1.) Whizz together and you are done.

Brownie Raspberry trifle

A smashing Valentine's recipe easy and fast to prepare and sure to make an impact!

Ingredients:
2/3 cup whipping cream
1 tablespoon sugar
1/4 teaspoon vanilla
8 baked brownies, crumbled into pieces (about 2 cups)
2 cups fresh raspberries or dark sweet cherries, pitted
1 cup chocolate ice cream topping
Unsweetened chocolate shavings (optional)

Preparation:
1.) In a chilled large mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form; set aside.
2.) Divide half of the crumbled brownies between 4 large parfait glasses or water goblets.
3.) Divide half of the raspberries, ice cream topping, and whipped cream between the glasses, creating layers.
4.) Repeat layers with remaining brownies, raspberries, ice cream topping, and whipped cream.
5.) If desired, sprinkle with chocolate shavings.
6.) Serve immediately or cover and chill up to 4 hours.

One bowl apple cake

This cake is so moist and rich and just perfect for this time of year. Supereasy to make!

Ingredients:
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking powder

Preparation:
Preheat oven to 350°.

1.) In a large bowl, mix the eggs, sugar, cinnamon and oil.
2.) Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.)
3.) Mix together the baking powder and flour and add to the ingredients in the bowl.
4.) Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients.
5.) Pour mixture into a greased one 9x13 or two 9″ round pans.
6.) Bake for approximately 55 minutes.

Ciabatta Stuffing

This is my favourite stuffing. I make it every year together with my Thanksgiving turkey but you can serve it perfectly well with a Sunday roast. The chestnuts give it a wintery touch and remind me of our time in Lugano.

Ingredients:
6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend

Preparation:
Preheat oven to 350 degrees F.

1.) Butter a 15 by 10 by 2-inch glass baking dish.
2.) Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl.
3.) Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes.
4.) Gently stir in the chestnuts and parsley.
5.) Transfer the onion mixture to the large bowl with the pancetta.
6.) Add the bread and Parmesan and toss to coat.
7.) Add enough broth to the stuffing mixture to moisten.
8.) Season the stuffing, to taste, with salt and pepper.
9.) Mix in the eggs.
10.) Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

Baked brie in phyllo

With the days getting colder, this is the perfect dish to welcome your dinner guests. Fast, simple and delicious.

Ingredients:
1/4 cup apricot preserves; optional
1/2 lb wheel Brie or Camembert cheese
1/2 lb frozen phyllo dough, 10-12 sheets, thawed
1/2 cup butter, melted
Fresh dill, optional
Red and green grapes, optional
Apples, sliced, optional
Pears, sliced, optional

Preparation:
1.) Spread preserves on top of the Brie
2.) Wrap the Brie in thawed phyllo dough one sheet at a time, brushing each sheet with melted butter
3.) Turn cheese over after applying each sheet of phyllo for even distribution
4.) Brush phyllo-wrapped Brie with butter
5.) Cover & refrigerate
6.) Before serving, place the phyllo-wrapped cheese in a shallow baking pan. Bake in a 425 degree oven 8-12 minutes or until golden.
7.) Let stand 10 minutes.
8.) Garnish with optional dill and fruit if desired. Serve with crackers.

Gabriella's Coffee Cake

This is a cake that is easy and fast to whip up. It presents well and will impress your tea guests with it's taste and presentation. Kids and adults love it!

Ingredients:
16 tbsp. unsalted butter, plus more for greasing
4 cups flour, plus 3 tsp.
3 tsp. baking powder
1 tsp. baking soda
2 cups sugar
4 eggs
2 cups sour cream
2 tsp. vanilla extract
1 cup dark brown sugar
5 tsp. ground cinnamon
1 cup chopped pecans

Preparations:
1.) Heat oven to 300°.
2.) Grease a 9½" bundt pan and set aside
3.) Whisk 4 cups flour, baking powder, and baking soda in a bowl; set aside
4.) In another bowl, using an electric hand mixer, cream butter and sugar until fluffy
5.) Add eggs one at a time, beating well after each addition
6.) Add sour cream and vanilla and mix well to combine
7.) With the motor running, slowly add dry ingredients until smooth; set aside
8.) In another bowl, combine remaining flour, brown sugar, and cinnamon.
9.) Starting and ending with the batter, layer in bundt pan with sugar mixture to form five layers.
10.) Sprinkle with pecans and bake 1½ hours until a toothpick inserted in center comes out clean.

Mac & Cheese muffins

Your kids will love these. They are easy to make, easy to transport and easy to eat. An Amercian twist on the classic Neapolitan frittata.

Ingredients:
1 lb. Barilla macaroni
1 tbsp butter
1 tbsp flour
2 cups skim milk
8 oz. fontina or parmeggiano cheese, cubed (cheddar with cream cheese as substitute)
1 egg
cooking spray
salt and pepper, to taste

Directions:
1. Cook pasta according to package directions and drain.
2. While pasta is cooking, melt butter in a large pot then whisk in the flour forming a roux (or a paste).
3. Gradually pour in the milk, whisking as you go; then add in the cheese and stir until all of the cheese has melted. Let simmer on a low flame.
4. In a small bowl, crack open the egg and whisk it with a fork, then add a little of the hot milk and cheese mixture to it to temper the egg. (You don't want to cook the egg. If it looks cooked or scrambled, you added too much liquid).
5. Add tempered egg to the milk and cheese mixture; then add in the cooked pasta and mix well and season with salt and pepper to taste.
6. Spray a mini muffin tin with cooking spray, then using a small kitchen spoon, add the pasta to the tin so that it's filled to the top. Bake at 375 for 10-12 minutes; then allow to set for 5 minutes.
7. Use a plastic knife to release them from the pan (so it won't scratch it) and serve. Makes approximately 100.

P.S. Before adding cheddar cheese to a cream sauce to keep it from clumping, put your shredded cheese (it is better to shred it from a brick of cheese yourself) in a baggie or bowl and put just a scant tablespoon of flour into it and shake it all around and then add to the sauce, it will melt smoother with less clumping or separating of the cheese and fat in the cheese.