the hungry expats

This recipe is a mash-up of 2 classics: the French-style tarte au citron with the topping of the chocolate silk pie. SHORTCRUST 2 cups all-purpose flour (250 grams) 1 1/2 sticks unsalted butter (150 grams), softened and diced 1/4 cup caster sugar (50 grams) 1/2 cup confectioner's/icing sugar (50 grams) 1 egg 1 pinch of salt LEMON CURD  3/4 cup + 1 tablespoon lemon juice from 3/4 lemons (200 ml) zest of one lemon 3/4 cup caster sugar (150 grams) 3 large eggs 1 tablespoon cornstarch 3/4 stick unsalted butter (75 grams), softened  CREAM TOPPING 10 oz PHILADELPHIA cream cheese, chilled 1 cup heavy cream (at least 30% fat), chilled 1/4 cup caster sugar (50 grams) 1 teaspoon almond extract 1/2 cup sliced almonds, toasted To make the crust, beat the egg with sugars and salt. Add flour all at once, kneading it with your fingers. Add softened butter, knead quickly until incorporated and form a ball with the dough. Wrap in cling film and refrigerate for at le

Soooo I had a craving for spinach and spanakopita is something I've always wanted to tackle. Mine is a little bit unorthodox because I substituted mint for dill which is normally used to flavor this delicious greek pastry. I loved the result, mint worked really well with the saltiness of the feta cheese. FILLING 16 oz frozen chopped spinach, thawed and well-drained 1 bunch of flat parsley, chopped 2 tablespoons fresh mint, chopped 1 large yellow onion, finely chopped 2 garlic cloves, minced 2 tablesoons extra virgin olive oil 4 eggs 10.5 oz feta cheese, crumbled Freshly-ground black pepper CRUST 1 16 oz package of phyllo pastry (I used a package of 470 grams of fresh phyllo pastry) 1 cup extra virgin olive oil, more if needed Preheat the oven to 350°F/180°C. Before you begin mixing the filling, make sure the spinach is very well drained, and squeeze out any excess liquid by hand. Make the filling: In a mixing bowl, add the spinach and the remaining fi

Ever since we discovered Mary Berry's quick rough puff pastry dough, this is the only way we make apple pie. The flaky crispy crust with the apples cooked in cinnamon and brown sugar syrup is a match made in heaven! Enjoyed as is or with a big dollop of fresh whipped cream or gelato on top. CRUST 1 1/2 cups all-purpose flour 50 grams (approx. a half stick) unsalted butter, refrigerated 120 grams (approx. 1 stick) unsalted butter, frozen 1 teaspoon salt 4 or 6 tablespoons of cold water (not ice cold) FILLING 3 apples of your choosing (I use Jonagold or Red Delicious), peeled, cored and sliced (thick slices) 2 tablespoons cornstarch 1 tablespoon lemon juice 1/4 cup dark or light brown sugar 1/2 cup pecan nuts, chopped  1/4 cup raisins 1 tablespoon cinnamon 2 Tablespoons white sugar for sprinkling Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to