the hungry expats

 Since I discovered this recipe online, it has become my new obsession: I've made twice in one week. These cookies are so soft and chewy, it is hard to stop eating them. I have another recipe here for raisin cookies using oatmeal (delicious too) but I think I favor these now.     INGREDIENTS 1 cup water 2 cups raisins 1 tablespoon rum 1 cup butter 1-3/4 cups sugar 2 large eggs 1 teaspoon vanilla extract 3-1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup chopped pecan nuts Place water, raisins and rum in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. Refrigerate batter for

 This apple tart is adapted from Prue Leith's recipe. The result was pretty good. I love the taste of baked apples with the crumbly crust and the almond cream (frangipane). I feel like it can be improved on somewhat. I will probably update this recipe in the future.   Pâte brisée 250g plain flour ½ tsp salt 150g unsalted butter, cubed and chilled 1 large egg, separated 2-3 tbsp ice-cold water Apple purée 600g (about 6 small) eating apples, peeled, cored and cut into 1cm pieces juice of 1 lemon 30g unsalted butter Lemon syrup 100g caster sugar juice of 1 lemon Frangipane 50g unsalted butter, softened and cubed 50g caster sugar 1 large egg 70g ground almonds 1 Tbsp rum Topping 4 large red-skinned eating apples, cored, halved, and cut into 2-3mm thin slices 15g unsalted butter, melted Apricot glaze 1/2 cup apricot jam 2 Tbsp hot water     Make the pâte brisée . Tip the flour and salt into a bowl. Rub the butter into the flour mixture with your fingertips

 A true classic. And an all-time favorite at home. This is my go-to recipe. INGREDIENTS CRUST 250 g of all-purpose flour 150 g of unsalted butter (softened) 50 g of caster sugar 50 g of confectioner's (icing) sugar 1 egg 1/2 teaspoon of salt LEMON CURD 200 ml of freshly squeezed lemon juice (about 3 or 4 lemons) 1 tablespoon of lemon zest 150 g of caster sugar 3 large eggs 1 tablespoon of cornstarch 75 g of unsalted butter MERINGUE 150 g of egg whites (4 to 5 eggs depending on their size) 150 g of caster sugar 150 g of confectioner's sugar   DIRECTIONS Beat the egg with the sugars and salt. Add flour, kneading with your fingertips. Add the soft butter in small chunks, knead quickly and form a ball. Wrap in cling film and chill for at least 1 hour. After an hour, take the dough ball out. Spread it out using a rolling pin (it is easier if you stick the dough ball between two sheets of baking paper) and place it in pie dish/pan. Cover