Ironic Halloween

Just as ironic it is to celebrate Halloween on the 29th, my friend Emma who was visiting for the weekend from Scotland and I went to an ex-pat party at the Paladium in Geneva as French girls (None of us can speak this language). We sported stripy tops, berets, mustaches and fresh Parisian baguettes -which we waved around in the air- and had people trying to eat them all night long. Success? I think so.

 Two French Ladies

Getting into Character, trying not to eat our props.

 Posing with our Baguettes in a mini Vineyard 

Goodbye Baguette that a million people touched, ate, laughed at

Let's get this Ball rollin'

Hello Everyone,  I'm back in the game!

Now that I have been a strong independent women by moving into my new Swiss chalet-style cosy studio, accomplished a month of work in my new job and loved every day so far... and finally setting up my internet all by myself (8 days late) i'm ready to re-establish my presence on CookMeASmile.

my new home the day I moved in, at the end of September/ looks more homely now

Still not sporting a swanky camera yet but my new phone will have to do. It's Halloween today, and it's kind-of a tradition of mine to make Pumpkin Pie around this time.  I've been on a mission to get to the shops after work in time all week for the missing ingredients to my pie..spices.

 the Jack-O-Lantern in my offices cafeteria on Halloween: Every dish contained pumpkin!

Mashing by Hand

 My pastry Jack-O-Lantern which I forgot to put in the oven after my pie was cooked

 Baking Away in the free standing oven my mum donated to me when I moved

Cooling Pie, ready to be eaten

To make my Halloween Pumpkin Pie you will need:

Enough Shortcrust pasty to fill your pie dish (mine was 9")

Big Slice of Pumpkin, 

2 Eggs, 

1 Teaspoon Cinnamon, 

1/2 Teaspoon Ginger, 

1/8 Teaspoon clove, 

1 vanilla pod or teaspoon of vanilla essence, 

1/8 Teaspoon Nutmeg, 

140ml Cream,

Cut the pumpkin into cubes and simmer for 15 minutes until soft. Drain then blend or mash with fork into a purée. Wait until the purée has cooled before mixing all the ingredients together in a big bowl. This can then be poured into the shortcrust pasty-lined baking tin and popped in the oven for an hour at 180 C.  Was great served with Crème brûlée flavoured ice-cream.  Monday night indulgence !