Together with the witches hats, brooms are probably the most defining accessory of a wicked witch, they are also their means of transport. Here is an ingenious and healthy tip to make a Witch’s Broom snack.
Ingredients for 12 brooms:
12 Slices of Cheese
12 Pretzel sticks
12 Fresh Chive
1. Fold each cheese slice and cut the fringes of the broom using a pair of scissors.
2. Roll the slice of cheese around a pretzel stick having the fringes looking down.
3. Finally to keep the cheese around the stick, use some chive and knot it around.
The history of Halloween can be traced back 2,000 years. It was during these ancient times in Europe that the Celts celebrated the beginning of winter on the evening of October 31st. November 1st was the first day of their new year and it also marked the first day of winter. They believed that death was strongly linked to the long and bitter winter. The Celts thought that during the winter the dead and the living existed simultaneously because it was on this day that the dead roamed the earth. Samhain was the name they gave to their celebration of the dead on the evening of October 31st.
However, when Christians began to gain authority in the 800s, the history of Halloween was forever changed; November 1st became known as All Saints Day or All-Hallows. It is believed that the Christians slightly altered the holiday into a church related celebration, honoring deceased saints. Not unlike Celtic tradition though, the Christians too honored the dead on this day. The evening of October 31st soon became known as All-Hallows Eve and was eventually changed to Halloween.
The tradition of wearing Halloween costumes stems from an Irish and Scottish ritual known as “guising.” In the 19th century, children would dress up in various costumes and go house to house, looking for gifts of coins, food, or snacks. One of the earliest records of guising is in 1895, where Scottish masqueraders carried lanterns made out of turnips and visited homes to be rewarded with fruit, money, or cakes. When the Scottish and Irish migrated to America, they brought along their guising tradition.
It's little piece of paradise. There is just nothing else like the Sunday brunch at the Lido di Lugano. The tempting buffet, the friendly service, the cosy pavillon and the mystic view onto the Lake Ceresio. The experience is amazing when it is an overcast day, on sunny days the brunch at the Lido is simply unbeatable.
From Lasagne to Luganighetta and from Scampi to Salmon. A cheese platter that makes your palate water not to mention the different types of mousse and cakes!
Surrounded by palm trees, a sandy beach and the lake melting into hills of Ticino on the horizon, your senses and you taste buds are spoilt to the max.
It is an absolute must during the winter months. We come especially from Paris to live this marvel, all YOU need to do is pick up the phone and reserve for next Sunday!
Reservation highly recommended, please call or leave a message on 091/971'55'00. For more info, click here: http://allidobar.com.
Halloween is close and the kids are looking forward to trick-or-treating. Why not serve them something scary but healthy? It is so easy to prepare, they can make it themselves...
1pound of white chocolate
4ounces of white chocolate
4ounces milk chocolate chips, optional
1.) Line a large baking sheet with parchment paper.
2.) Skewer each banana half with a lollipop stick and freeze until firm, at least 2 hours.
3.) In a large microwave-safe measuring cup, melt 1 pound white chocolate in the microwave according to package directions.
4.) One at a time, dip the bananas into the chocolate to coat, shaking off any excess. Return to the baking sheet and immediately place two M&M candies near the top for eyes.
5.) Melt the remaining white chocolate in the microwave according to package directions and fill a small piping bag fitted with a small, round nozzle tip. Pipe zigzags over the banana to form bandages.
6.) Repeat this step with the milk chocolate, if using.
7.) Chill or freeze until ready to serve.
Feeling adventurous? Pop cross the border to Milano...
Destination: Eatlay, Piazza XXV Aprile, 10, 20124 Milano
I have been hearing from my friends across the globe about this a high-end Italian food market/mall chain comprising a variety of restaurants, food and beverage stations, bakery, and retail items. Driving into the city trying hard to remember (after having left the city 14 years ago) which road to take, I recognised the site where once the old Teatro Smeraldo stood. Honestly, I actually preferred the theatre.
However, as a tribute to this historic Milanese location, Eataly hosts a huge stage and offers a totally free season of music, which includes all the genres, from pop to rock to opera, as well as hosting recitals, readings, cabaret, theatre, ballet, meetings and art shows and naturally gastronomic ones.
My description would be: much todo about nothing. Eataly might make sense in New York, Dubai, Istanbul or Tokyo but in Milano? Admittedly, it is a treat and fun to browse around the 5000 m2 devoted to food and the best, locally sourced products spread out over 4 floors but most delicacies can be found around the corner... if you know where to find them! Or just walk down the road to the open markets of San Marco or Piazzale Lagosta!
Since September Lugano's institutional brunch place is back: the Lido di Lugano! If you have never been there NOW it the time to try it! The buffet is scrumptious and offers an impressive array of sweet and savoury dishes.
You can either start at 11:00 with a cold breakfast buffet (appetisers and salads) or wait until 12:00 for the hot buffet with a choice of first and second courses. But leave some space for the dessert buffet!
Cost per person:
Adults CHF 42.00 (Brunch Classic)
Children up to 12 years CHF 2 per year of age (ie: 5 years = 10 CHF)
The formula includes, in addition to the buffet, hot drinks, water and juices in bulk. Of course, extra food, wine and Champagne can be ordered à la carte.
Reservation highly recommended, please call or leave a message on 091 971 55 00.
For more info, click here: http://allidobar.com/Brunch.
I'll be there on Sunday with family and friends. Come join us!