Expat Lifestyle Magazine December 2022

Make this a festive season of giving

Welcome to December. Not only are we celebrating Christmas later this month, but we are also celebrating the first birthday of Expat Lifestyle Magazine.

What a year it has been. Thank you all for supporting us and continuing to love the magazine. It’s been a journey and I would like to thank everyone who has been part of that journey. We also delivered our first Expat Lifestyle Show Live last month and we are delighted to say that clients, exhibitors, and those who attended asked us to do 2 shows a year. So, watch out for the next one in the spring of 2023 – we will keep you posted.

All the team at The Expat Centre and Expat Lifestyle Magazine wish you a safe, healthy and happy Christmas and New Year.

Please reach out to those who are struggling for one reason or another and make this a festive season of giving. Give love, support, and unconditional help to those in need – it doesn’t need to cost money – just a little time and care.

Love Moira

Le�er from the Editor – Moira Carmenate

Talking Wine

with Moira Carmenate, Expat Lifestyle Editor

Sparkling Wine - Cava

For many December is party time and what better way to celebrate than with a glass or two of Cava. Cava is one of the most popular wines from the region of Catalonia. A fresh sparkling wine whose name comes from the Catalan word for cellar.

The history of Cava dates to 1872 when Josep Raventós travelled around Europe promoting his Codorníu winery. To this day, Codorníu Cavas are one of the most popular brands of Cava sold around the world.

95% of Spanish Cava production comes from the Penedès wine region which is located near Barcelona.

The Cava production process is different to traditional still wine production, due to a second fermentation process in the bottle.

After primary fermentation in the tanks, the wine is bottled along with a small quantity of yeast and sugar. It is then sealed and taken to the cellar (caves were used in early days, hence Cava meaning cave, where the waiting process begins (a minimum of 9 months in the bottle).

Cava may be white or rosé. The Macabeo, Parellada and Xarel·lo are the most popular and traditional grape varieties for producing Cava. Cava may also contain Chardonnay, Pinot noir and Subirat grapes. Like any other quality sparkling wine, Cava is produced in varying levels of sweetness, ranging from the dryest, brut nature, through brut, brut reserve, seco, semiseco, to dulce, the sweetest.

The village of Sant Sadurní d’Anoia in Penedès is worth a visit to explore the Cava production houses. Freixenet and Codorníu are the main producers of Cava blanc or rosat, with the town of Aranda de Duero housing the sole Castilian producer. Local law dictates that Cava may only be produced in the eight wine regions that include Catalunya, just like the name Champagne can only be used for wines produced in the Champagne region of France.

If you are taking a trip to Barcelona, make sure you include a visit to the nearby wineries on the Penedès wine route. You won’t be disappointed.

Moira’s Christmas Kitchen

Christmas Jewelled Salmon

Ingredients

1 side of fresh salmon (Note you can make this for one with a portion of salmon and reduced quantities for toppings)

150g butter

1/2 cup honey

3 crushed or grated garlic cloves

100g soft cream cheese

2 tbsp double cream

1/2 cup chopped fresh dill

Grated zest of lemon

Squeeze of lemon juice

1/2 jar cranberry sauce

1 cup chopped parsley

Salt & pepper

1/2 cup sliced toasted almonds

1 tbsp olive oil

Seeds of 1 pomegranate

Sliced lemons for garnish

Method

1. Make dill sauce by mixing cream cheese, double cream, chopped dill and zest and juice of lemon in bowl. Set aside in fridge until ready to use. 2. In another bowl, bring together ½ cup of chopped parsley, cranberry sauce, sliced toasted almonds, olive oil, salt and pepper and put in fridge until ready to use. 3. Place a large sheet of tinfoil or baking parchment in your baking tin (big enough for salmon and have overlap) 4. Preheat oven to 180 degrees. 5. Heat ½ cup of honey, grated or crushed garlic cloves and 150g butter in pan and gently melt, raise heat, and allow to foam for 2 minutes. 6. Place salmon, skin on as this helps to lift it later, in tin with foil or baking parchment. 7. Gently pour honey, butter and garlic mix over the salmon. 8. Place another layer of tinfoil or baking parchment over the salmon and close tightly to ensure the honey mix doesn’t escape. 9. Bake in oven for 15 minutes. 10. Carefully open the salmon parcel (be careful not to burn yourself with the steam) and grill the glazed salmon for 10 minutes to brown. 11. Transfer the salmon to a serving plate and allow to cool. 12. Once cool, not cold, spread the dill cream sauce over the glazed salmon. 13. Then top the cream covered salmon with the parsley and cranberry mix. 14. Top with remaining parsley and sprinkle the pomegranate seeds on top and garnish with sliced lemon. 15. Enjoy your creation. 16. Any leftovers can be served cold the next day.

Beef Wellington

Ingredients

1 kilo fillet of beef. (note – you can make this for 1 using a small fillet & piece of pastry 1 tbsp grain mustard rather than full block)

1 large shallot (or small onion)

600 g mushrooms

Sprig of thyme (or tsp dried)

1oz butter

200g serrano ham

100g pate

1 block of puff pastry

1 beaten egg

Salt & pepper

1 tbsp olive oil

Method

1. In a hot pan, heat 1 tbsp olive oil and sear the fillet of beef for about 2 mins browning and sealing all the fillet.

2. When cool, remove any string your butcher may have added.

3. In food processor finely chop mushrooms, then add to pan with 1 oz butter and thyme. Add the pate and blitz. Season with salt and pepper and let cool in fridge.

4. Cut a large piece of clingfilm (larger than your fillet of beef) Lay out the strips of serrano ham on the clingfilm and top with the pate and mushroom mix.

5. Lay the fillet on top of the serrano ham and mushroom mix and roll tightly with the clingfilm and put in fridge to chill.

6. Remove fillet from fridge 20 minutes before baking.

7. Heat oven to 220 degrees.

8. Roll out pastry on floured surface.

9. Remove cling film from fillet and place on pastry sheet.

10. Brush the edges of pastry with beaten egg and then wrap the fillet with the pastry and sealing well.

11. Brush with beaten egg and bake on a foil lined tray.

12. Check when pastry is golden brown. !20 f for medium rare, (40-45minutes). If you wish beef to be cooked more then leave for an additional 5 minutes.

13. Allow to rest for 10/15 minutes before carving.

quick and easy starters, or a light lunch, there is nothing quicker or easier than making your own pâté. Remember you can reduce or increase the quantities depending on how much you wish to make. You can freeze them too.

Mushroom Pâté

Fry and fully brown the trimmed chicken livers in tbsp butter and grated garlic cloves.

Season with salt and pepper and add Madeira wine or sherry and simmer for 2 minutes.

Add the browned livers to food processor with 200g of butter.

Blend everything to a smooth paste then spoon into ramekins, leaving space for the butter.

Melt the remaining 200g butter and pour into the ramekins, covering the pâté.

Chill in fridge for at least 4 hours.

Serve with toast.

chop mushrooms and sauté in 1 tbsp olive oil and grated garlic.

Add chopped rosemary or thyme, salt and pepper and cook for 2 mins.

Cool for 10 minutes then add to food processor with cream cheese and blend until smooth,

to ramekins and refrigerate for 1 hour.

You can use left-over salmon from the Christmas salmon – scraping off the pomegranates, etc. or use cooked salmon fillet, smoked salmon or tinned salmon. Whatever you have and whatever your budget allows. Either way you will have a lovely low cost pâté.

Ingredients

200g smoked salmon (if making terrine)

1 tin salmon (bones and skin removed)

200g cream cheese

2 tbsp creamed horseradish Juice of 1 lemon Handful of chopped dill Salt & Pepper

100g melted butter

Lemon for garnish

Method

1. Put the tinned salmon, cream cheese, horseradish, dill, lemon juice, salt and pepper in food processor and blitz until smooth.

2. Taste and adjust seasoning to your taste.

Simple Salmon

For the simple salmon pâté, spoon the salmon mix into ramekin dishes.

Add melted butter onto the pâté and put in fridge to set for 4 hours.

For individual smoked salon terrine:

Line ramekin dish with cling film, then with smoked salmon slices or pieces leaving overhang.

Fill the salmon lined ramekin with creamy salmon mix.

Close the smoked salmon pieces or patch with pieces of smoked salmon.

Cover with cling film and chill for 4 hours.

Unwrap and turn your salmon out on plate to serve with lemon and toasted bread of choice.

Method

1. If you prefer not to use alcohol you can use cold tea. If you want to make a smaller cake just reduce the quantities.

2. Place all the dried fruits into a large bowl, add the orange and lemon zest, pour in the alcohol, and give a good mix to ensure the fruits are well coated.

3. Cover the fruit mix with cling film and leave in fridge or cool place overnight or if you have time, for a couple of days. The longer the better to allow the fruits to absorb the alcohol. Stir each day.

4. When ready to make your cake, pre-heat oven to 140 degrees c.

5. Grease and line a 23 cm round deep baking tin making sure you keep the paper height higher than the tin.

6. In a mixing bowl, cream together the butter and muscovado sugar and slowly add in the eggs, flour, baking powder, spices, almonds, and treacle.

7. Beat well and slowly add the soaked fruits and spoon into your prepared baking tin.

8. Bake in the centre of oven for 4-4.5 hours. After 2 hours, check the cake and if it’s starting to get dark, lightly place a double layer of greaseproof on top.

9. When cake is firm to touch, after 4 hours, check with a skewer and if it comes out clean, remove the cake from the oven. Let cake cool in the tin.

10. When cool, lightly pierce the cake with a skewer and gently feed the cake with some of the rum/brandy or whisky. 11. Once cake is completely cold, remove from the tin, leaving the lining paper on the cake and tightly wrap in a double layer of greaseproof paper and then in foil and store in an airtight tin in a cool place until you are ready to add the marzipan and icing. Ideally cover the cake a week before you wish to use it.

Talking Health

Moira Carmenate, The Elite Wellness Group

ENJOY THE FESTIVE SEASON – BUT DON’T OVERDO IT!

The run up to Christmas and New Year celebrations often means eating, drinking then more eating and more drinking. This can lead to us gaining extra pounds and then feeling guilty afterwards.

Best plan of action?

Avoid the weight gain now as it’s harder to lose it later!

The good news is you don’t have to be a party pooper or lock yourself away from all the temptations, you can just be mindful of what you are eating and drinking.

Here are some tips to survive the festive season and not have to avoid the scales in January.

1. Don’t overdo it!

Remember Christmas and New Year is only a week, but your health and heart need to be strong all year round. Rather than have all three courses, maybe swop the starter for the dessert or vice versa.

2. Eat less in between celebrations

You know you are going to be out a lot and why not. Just moderate your eating in between the festivties. Eat lighter meals like soups, salads, or a healthy sandwich.

3.

Don’t graze

Each mouthful adds up. It’s easy to lose track of how many nibbles you have had in a day. Don’t think “it’s only a small amount” – all those small amounts, especially festive foods, have high calorific content and you can end up consuming more calories than you would have had ina full meal. Often “grazing” is out of habit or boredom. Be mindful of what you are eating.

4. Make healthy choices

When eating at home, plan what you are going to eat with your health and heart in mind. Lean meats, white meats instead of red, and plant- based meals. You will feel the benefit and have more energy.

5.

Enjoy the turkey

Turkey is a good lean meat option full of protein. The danger lies in all the trimmings. Seriously - how many roast potatoes do you need to eat! Bulk out on the vegetables as long as they are not dripping in butter.

6.

Watch the salt!

We know salt is a killer, yet how many of us ignore the fact it is damaging our heart and raising our blood pressure. Sausages wrapped in bacon – rich gravy? You already know, without me telling you, that these contain high amounts of salt.

7. Salt makes you drink more

As well as damaging your heart, salt makes you thirsty. Why do you think they put salted peanuts, crisps and salted pretzels on the bar when you order a drink? To make you drink more! The oldest bar ploy in the book. The more you eat the more you want to drink. Plus, salted nuts and crisps are high in saturated fats.

8.

Be drink aware

It is important to stay within the safe alcohol consumption guidelines to avoid damage to your heart, kidneys, and liver.

According to nhs.uk:

Knowing your units will help you stay in control of your drinking.

• men and women are advised not to drink more than 14 units a week on a regular basis

• spread your drinking over 3 or more days if you regularly drink as much as 14 units a week

• if you want to cut down, try to have several drink-free days each week

• 14 units is equivalent to 6 pints of average-strength beer or 10 small glasses of lower-strength wine – a week.

9.

Dangers of TV eating

Christmas movies, Christmas TV catch ups all mean one thing –feet up on the sofa with a glass of wine or beer and foods to satisfy the “munchies”. This is often mindless eating. How many times have you looked and suddenly the whole box of Maltesers has disappeared!

10. Quick fix January as an excuse for overindulgent December?

How many times have you said, I will wait until after Christmas – after all it is Christmas – time to pig out! I will be good in January! I will exercise! I will watch what I eat! Seriously –why give yourself all that extra hard work in January. Be good now.

Enjoy – don’t see it as a chore to eat mindfully.

It’s not a torture!

It’s your health. You are worth it.

Love Moira

Talking Wellbeing

Moira Carmenate, The Elite Wellness Group

CHRISTMAS - ‘TIS THE SEASON TO BE MERRY’ (OR MISERABLE?)

Christmas can put a lot of pressure on people as they feel they should be happy and excited about all the festivities. In fact, it can negatively affect mental health in many ways, especially if:

You have had a relationship break-up or divorce.

Your partner or someone close has passed away.

You can’t be with family because they are too far away.

You are struggling financially and can’t afford to buy presents and Christmas foods.

You have health problems.

People not accepting you or your partner because of racism, sexuality or status or they just don’t like your partner.

You are struggling with alcohol or food addiction, and you are surrounded by excessive amounts of food and drink.

You have flashbacks of previous Christmases that were traumatic and scared of facing it all over again.

Managing finances and people’s expectations can be challenging at such a demanding time of the year. Ways to survive Christmas will be different for everyone but as they say, where there is a will there is a way.

TIPS FOR COPING AT CHRISTMAS

You don’t have to justify yourself to anyone. It’s ok not to want to party.

Prioritise what is best for you.

If you have lost someone close to you, why not go to a favourite place, or in the country, or by the beach and release some beautiful balloons in their honor.

Plan to pamper yourself with a self-care day dedicated to you.

Reach out to help someone else who needs help. Focus your attention on someone else who may be in need. E.g., Volunteer at a food shelter for the homeless.

If you are far away from friends and family, arrange a video call at a specific time.

Plan something nice for after Christmas and have something to look forward to.

Make careful choices of who you want to spend time with – you are not obliged to spend it with people you have no time for.

Remember, Christmas is only one day. It doesn’t last forever.

Let Christmas truly be a time of giving. Give support, care and love to those who need it. Be a listening ear.

Don’t be judgmental and be open to understanding the needs of others. Have compassion for those who are hurting. Be aware.

Reach out. Be there.

Love Moira

Talking Travel

Trips

Valencia a beautiful and diverse city which simply oozes charm.

Midway up the east coast of Spain, it is Surrounded on one side by the golden sandy beaches and the sparkling blue waters of the Mediterranean. On the other sides are fields full of fruit trees including the world-famous Valencian oranges.

City gates, city walls and a huge medieval Cathedral blend easily with the stunning 20th century structures of the City of Sciences. Factories and houses sit alongside fields of fruit. Bridges dating back to the 16th century sit comfortably alongside 20th century bridges. All these bridges straddling the dry riverbed of what was the River Turia, which after flooding the city in 1957, killing over 100 of its inhabitants, was diverted and converted into a park and sport fields which now stretch the entire width of the city.

Of the many routes which enter the city, Torre de Serrano, one of 12 city gates dating back to the 14th Century, leads through narrow streets to the impressive cathedral of the chalice. Here, the chalice thought to have been used by Christ at the last supper is on display.

Shimmering fountains adorn the streets and squares of the city. Entering the impossibly ornate entrance of the national museum of ceramic arts we enter a world of carefully presented objects of art.

The old stock exchange with its supporting candy twist towers pay homage to the ingenuity of earlier generations. Stunningly beautiful buildings are everywhere. Some look like the tiers of a wedding cake. Others are decorated with powerful pillars and roof top statues.

Even the railway station is decorated inside with colourful Valencian tiles. Beside the railway station, with 384 arches, is surely the most impressive bullring in Spain.

A pedestrianised city centre offers a wide range of shops, bars, cafes and restaurants. Returning to the banks of the dry riverbed brings us to the most amazingly impressive futuristic 20th century buildings of the city of science. Here you can have a "hands on" experience at the science museum. A theatre, 3D Cinema that puts you in the centre of the action, and a botanic garden all add to the experience.

with David’s Coach

Spotlight on Valencia

The fallas museum which displays an impressive and often amusing view of the best effigies from the annual "Hogueras festival " is close by.

Oceanografic, the largest aquarium in Europe, allows a walk through tunnels surrounded by all forms of Sealife. Including sharks.

A daily dolphin show adds to the pleasure of your visit where you will be surrounded by exotic birds, animals and strange and wonderful creatures from the seas of the world.

You will never run out of things to see and do in vibrant Valencia, an efficient metro system and an excellent bus system makes getting about the city very easy.

David's Coachtrips offer a 3-day excursion, including city tour - city hotel B&B 135€ 12-14 December and a Valentines trip 13-15 Feburary

Check website www.coachtripsonline.com for regular 2023 dates.

This Sofia style duplex townhouse located on the 5th green of La Finca golf course, enjoys some of the best possible views over the course. Ref: OPLF098

The Marjal Beach Resort is a luxury resort with 2 outdoor swimming pools, an indoor heated swim ming pool, well equipped gym, sauna, hot tub, indoor changing rooms, tennis courts. Ref: OPLF099

in Monte y Mar, Gran Alacant, Alicante, Spain and has 2 bedrooms and 2 bathrooms

Ref: OPGA069

This Apartment is located in Daya Vieja, Alicante, and has 2 bedrooms and 2 bathrooms, on a 113m² plot.

Ref: SAPP-SR1175-RM

Protect your pensions in today’s world.

With UK pension legislation frequently changing, and the importance of protecting your retirement savings, getting specialist advice is more essential than ever. But since Brexit, UK-based pension rms no longer have the automatic right to provide regulated services to EU residents.

If you are living in Spain long-term, should you leave your pension in the UK? How much exibility will you have if you do? And what about your capital and income keeping pace with in ation? Blevins Franks is authorised to provide regulated advice on UK pensions and the opportunities for expatriates, so get in touch with us today.

What’s On

Christmas is a time of giving, but that doesn’t mean you can not shop for yourself. At the Plaza de Gabriel Miro square in Alicante city, there are stalls with crafts, food, workshops, and shows. In the Plaza del Ayuntamiento square, you will nd stalls with all possible Christmas goodies and in the avenue of Avenida de Federico Soto, the markets sell decorations and precious metal objects.

El Bosque Animado

New Years Eve

Price 130€

Looking for something special to do on New Years Eve? Why not book something completely different and bring in the New Year with some live Cuban music. A fantastic venue, wonderful food and the best company!

Charity Dog Walk

December 11th 10am

Organised by Dog Training Costa Blanca

For the dogs of Paradise Rescue Kennels. Let’s get in the Christmas mood. Dress your dog, and dress yourself! There will be a prize for the best dressed dog, a raffle and Christmas Carols etc.

Whitney Queen of the Night

December 11th 3pm

Price: €30 - €38 www.benidormpalace.com Direct from The West End, Whitney – Queen Of The Night returns for 2022 celebrating the music and life of one of the greatest singers of our time with a sensational cast and impressive live band.

Christmas Rock

December 18th 12pm

From the amazing Torrevejense Musical Union. Something very different including hits from rock legends. Mark it on your calendar, December 18 at 12:00 in the International Auditorium of Torrevieja,

During the days of November 19, 20, 26 and 27 and from December 3 to 9, you will find producers from the area at the Christmas Market on Zenia Boulevard offering their handicraft products: costume jewelery (metals, stones and macramé), decoration (fairies and macramé), wooden accessories (bow ties, sunglasses and watch es), decorative plants in glass containers, soaps and natural oils. Do not miss it! and take the opportunity to buy your Christmas gifts...

MEMORIAL JEWELLERY

in your heart”

We are delighted to announce our collaboration with the fantastic jeweller, Paul Mentessi to bring you beautifully hand-crafted memorial jewellery. All the items are made using highest quality materials and available in yellow or white gold, silver and platinum.

Each creation is made using your loved one’s ashes. We handle every piece with love and respect, creating a beautiful treasure that will last forever.

“Always

LOW COST FUNERAL PLANS