Hola Amigos

Planning a holiday is so much fun!  Especially when it’s a holiday you’ve dreamt about for as long as you can remember.  This is how I feel about our upcoming trip to America, particularly the “city that never sleeps” – New York!!  I must admit, as it gets closer, I’m getting a little bit nervous about it.  Excited, but nervous.  It’s a pretty long way from home, and five weeks is actually the longest I’ve even been away from the comforts of home and family.

I’m confident that on my return though, my home and family will be as comfortable as ever and it will be like I never even left them.  So I’ve decided to love every moment, try to ditch the nerves, and just be grateful that I even have the opportunity to go!

I’m even going to ditch the nerves about being delegated the massive job of planning our itinerary, all on my little lonesome.  I’m hoping that everyone likes what I have planned, but there’s no room for anyone to complain really if they haven’t done any of the work.  My brother and his family are coming along with us.  Anyways, I’ve told all of them that unless they want to contribute in the research, time and hard work that goes into planning this sort of holiday, then I don’t want to hear one complaint when we’re over there!  That’s fair, don’t you think?

I’ve heard part of the fun of planning a holiday, is learning about the culture and language of whatever country you’re going to visit.  In this instance, America is not going to be that much different to the land of Oz – except for everything being bigger maybe.  However, we are also visiting Mexico, so I thought it would be fun to learn some Spanish, and maybe even cook something Spanish-inspired!

Paella anyone?

Not for my family, who aren’t fans of squid, mussels or prawns.  They are huge fans of Portugese Custard Tarts though, which is the closest thing I could think of even remotely related to Spanish cuisine.  Lame, I know, but they were delicious!

Portugese Custard Tarts
(Makes 12)


3 sheets ready-made puff pastry
1 cup sugar
2 cups milk
3 tablespoons cornflour
1 tablespoon custard powder
4 egg yolks
1 teaspoon vanilla essence

1. Using a large round pastry cutter, cut the pastry into 12 pieces large enough to cover the base and sides of 12 muffin holes.  Press into the tin and refrigerate.
2. Put the sugar and 1/3 cup water into a pan, and stir over low heat until the sugar dissolves.  Mix a little milk with the cornflour and custard powder to form a smooth paste, and add to the pan with the remaining milk, egg yolks and vanilla.
3. Stir over low heat until thickened.  Put in a bowl, and cool.
4. Preheat oven to 220°C.  Divide the filling among the pastry bases.  Bake for 30 minutes, or until the custard is set and the tops have browned.  Cool in the tins, then transfer to a wire rack to cool completely.

Now I’d like to share what we’re learning from the Spanish lessons we’re having, amigos!  Here is my beautiful daughter with her two gorgeous friends, alias “The Three Amigos”…

Click here to listen!

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Jennifer xo