All posts filed under: Christmas Corner

Savory Christmas Star with Camembert

Published by Monica

Go to the store and get frozen puff pastry because this will be your go to centerpiece for this years’ holiday gatherings! Easy to make and all you need is a baking tray 🙂 That crunchy pastry dipped into the melted cheese is a-ma-zing! So Versatile, I used my tomato jam ( http://thepestogodmother.com/2020/10/02/my-spicy-tomato-jam/) but you can absolutely use your favorite spread – whether homemade or not – like pesto either traditional or rosso, pizza sauce, marinara etc… Ingredients: – 2 sheets of puff pastry, thawed – 1 camambert– Tomato jam as much as needed– 2 eggs yolks + 2 tbsp of water TIP: sprinkle on top a mix of sesame seeds, rosemary & thyme before baking. Method: Shape the puff pastry into equal circles using a regular plate. (TIP: Don’t throw away leftover dough but shape them as u like and bake alongside the star) Place one sheet in an oven pan lined with baking paper and spread as much tomato jam (or chosen spread) as needed to cover all the pastry. Now place the …

Scaloppine al Vino Bianco

Published by Monica

Scaloppine al vino bianco are usually made of thinly sliced veal rump but you can also use thinly sliced chicken breast. The addition of the white wine makes a delicate sauce that is hard to resist. A classic Italian dish that is easy and quick to prepare and will surely make everyone happy. Serve it with crusty bread or silky mashed potatoes & a light salad as a side. Ingredients: – 200 gr thinly sliced veal rump or chicken breast – Flour as needed– 3/4 cup white wine– A knob of butter– A drop of olive oil – Salt & pepper to taste Method: – In a frying pan add the butter and oil. -Meanwhile season some flour with salt and lightly coat the chicken with flour shaking off any excess. – Place the chicken in the pan and let cook for 3-4 minutes on both sides. – Add the wine and stir turn off the heat once a light creamy sauce will form. Buon Appetito!

Savory Thumprint Cookies

Published by Monica

I’m gonna be honest and say that these aren’t the lightest cookies in the history of cookies BUT they are absolutely out of this world…crispy with a bit of a crumb and topped with spicy tomato jam…what else can I say? Perfect for entertaining as an appetizer and for impressing 😉 The cookies might loose their shape a bit but its ok, they will still be pretty and delicious. You can do these without the tomato jam but who wouldn’t want tomato jam? Find the recipe here http://thepestogodmother.com/2020/10/02/my-spicy-tomato-jam/ Ingredients: 170 gr butter, at room temperature 75 gr grated parmigiano 1 tbsp chopped rosemary 1 tbsp chopped thyme 1/2 tsp salt 1 small egg 225 gr all purpose flour tomato jam for topping, optional Method: In the bowl of your stand mixer add the butter, parmigiano, rosemary, thyme, salt and whiz to incorporate everything together. Add the egg and incorporate. Add the flour and mix till a dough forms. Scoop rounded tablespoons of the dough and roll into balls. Gently press down to form disks and, …

Chocolate Tart

Published by Monica

Smooth and velvety chocolate filling with a slightly salted flaky crust…this tart is to die for!!! Let me tell you that when I was pregnant with my youngest I ate a loooot of these. The recipe isn’t mine but one of my very best friends’. Trust me and try it, this dessert is just amazing! Ingredients: For the pastry: 225 gr flour 180 gr cold butter, cubed 1 1/2 tablespoon sugar 1/2 teaspoon of salt 4 tablespoons of ice cold water For the Chocolate filling: 4 strips unflavored gelatine 2/3 cup powder sugar 1/3 cup cocoa powder 1/4 cup cornstarch 4 cups milk 60 gr dark chocolate, chopped A pinch of salt Method: For the pastry: In a food processor add the flour, sugar and salt and pulse a couple of time to make sure everything is well mixed. Add the chilled butter and pulse till the mixture resembles lumpy sand. Add the ice cold water and pulse a couple of times. Tip the dough on a lightly floured surface and bring it together using …

Buttery Buns

Published by Monica

Warm and buttery buns straight out of your oven…These will be the talk of the table. Simple and easy to make they take just a little time, but it’s hard to mess these up! These pillowy buns are so dreamy and hard to resist! Try them and let me know! Makes 12-14 buns Ingredients: 1 1/2 cup warm water 2 tablespoons instant yeast 1/3 cup sugar 2 1/2 teaspoons of salt 2 eggs, at room temperature 1/2 cup butter, unsalted & softened 5 to 7 cups of flour 1/4 cup unsalted butter, melted for finishing Method: In a bowl add the flour, yeast, sugar, salt, eggs, the softened butter and warm water. Using your hands mix everything together till a dough is formed. Flour your working surface, tip the dough and have fun kneading it for 8-10 minutes. If dough is too sticky gradually add more flour till you end up with a smooth and soft non-sticky dough. Shape the dough into a ball and place in a bowl. Cover and let it rest till …

Bacon Wrapped Dates with Goat Cheese Filling

Published by Monica

I start drooling every time I think about these easy to prepare appetizers that require just a few ingredients and are a combination of crispy, sweet, savory and creamy…need I say more? Recipe for 6-8 people Ingredients: 12 dates 125 gr plain goat cheese 3/4 cup walnuts, roughly chopped 1 tablespoon of fresh rosemary, finely chopped 6 strips of bacon, cut in half lengthwise Some honey to drizzle (optional) Method: Split the dates in half lengthwise being careful not to cut the date all the way through. Remove the pit. In a small bowl add the goat cheese, chopped walnuts and rosemary. Mix well. Fill the dates with the goat cheese mixture. Wrap each date with the bacon and place seam side down on a tray lined with baking paper. Bake in a preheated oven on 180 degrees until the bacon is nice and crispy. If using drizzle with some honey as soon as they come out of the oven. Serve warm or at room temperature. Buon Appetito!

Shrimps & Mango Bites

Published by Monica

Sweet shrimps and mango dressed in tangy lemon juice and zest….such a perfect combination! Add to them crunchy spring onions and for me that’s it! Wrapped in soft tortillas or crunchy taco shells, these are the perfect appetizer, if you try them, let me know! Recipe is for 6-8 people Ingredients: Shrimp marinade: 12 shrimps, shell removed and deveined The zest of one lemon 1 tablespoon of Olive oil Salt and pepper to taste 1/2 teaspoon of smoked paprika For the Mango Salsa: 1 large mango, peeled and cut into bite size cubes 3 spring onions, finely chopped 1/2 cup of cilantro, finely chopped The juice of 1 Lemon, more or less depending on your taste Salt and pepper to taste To Assemble: Mini Tortillas (If you dont find mini tortillas cut big ones using a round cookie cutter or a glass works just fine) Method: For the shrimps: In a bowl add the shrimps and all other ingredients and let marinade for at least 1 hour Heat a griddle pan till smoking hot and …

Labneh Dip

Published by Monica

Creamy lebanese tangy labneh dip is a must this holiday season and honestly any time this works perfectly! Super easy to make this dip is a beautiful starter, hope you give it a try!! Ingredients: 1/2 kg Labneh 1 big red bell pepper, charred, peeled and roughly chopped 1 cup sundried tomatoes in oil, strained very well and finely chopped (optional) 3 spring onions, finely chopped 1/2 cup black olives, pitted and chopped 1/2 cup green olives, pitted and chopped 3/4 cup fresh origano, finely chopped 1 tablespoon of Sumac Extra virgin olive oil Method: Cut the bell pepper in half, place on a baking tray skin side up, sprinkle some salt and drizzle some olive oil and place in the oven till skin in nice and charred. Take pepper out of the oven, place in a bowl and cover tightly with some plastic wrap and leave for about 15 minutes. This will make peeling the pepper much easier. In the meantime place in a bowl the Labneh, sundried tomatoes (if using), spring onions, olives …

Mulled Wine

Published by Monica

For the festive season this year I decided to spice up my favorite red wine and I loved it! Super easy to make this can be drank warm, at room temperature or over ice…so soooo good! Ingredients: A bottle of your favorite red wine 1 cinnamon stick 1 star anise 4 cloves The peel of an orange 1 cup pomegranate juice 1/2 cup apple juice 2-3 tablespoons of sugar 1 apple, sliced 1 orange, sliced Method: Add cinnamon, star anise, cloves, orange peel, pomegranate juice, apple juice and sugar to a pot, turn on the heat on low and stir till sugar is dissolved. Add the wine & warm it but be careful not to bring it to a boil otherwise all the alcohol will evaporate. Once nice and hot turn off the heat and cover the pot. Let the flavors infuse for at least half an hour, I left mine overnight. When ready to serve strain the wine and place it in a serving jug. Add to the wine the sliced apple and orange. …

Leeks & Potatoes Soup

Published by Monica

The first time I had this soup was on a freezing December late afternoon while I was visiting London for the first time. I was exhausted and as I was walking back to my friends home I stopped at this cute little restaurant and had the best soup…you know when you eat something and your whole system screams ‘yessss!!! this is exactly what I needed’? that’s exactly what happened to me! Creamy and delicate this soup is a hug to the soul…hope you try it!! Recipe is for 4-6 people Ingredients: 3 medium leeks, green parts discarded, white parts chopped 2 garlic cloves, smashed 4 medium size potatoes, peeled and chopped 1 1/2 liter vegetables stock (you might not use it all) 2 laurel leaves Few fresh thyme sprigs 100ml cooking cream Salt and pepper to taste A pinch of nutmeg Olive oil Butter Method: In a pot add a bit of olive oil and a knob of butter. Once butter has melted add the leeks and garlic and cook till wilted and fragrant. Now …