For the meatballs (ingredients for 10 balls):
Spiced ground turkey (ground chicken works fine too): 300 g
Turkey filet (chicken filet works fine too): 100 g
pistachio nuts: 30 g (cleaned)
poultry spices

1. Preheat the oven at 180°C. 
2. Chop the pistachio in very small pieces. 
3. Slice the turkey filet in small cubes of max. 0.5 cm. Spice them with salt, pepper and chicken spices
4. Mix everything together with the ground turkey 
5. Roll 10 meatballs and bake them for 12 minutes in the oven. 

100 g fresh cranberries
70 g sugar
50 ml water
the juice of 1/2 lemon
3 tablespoons of cognac (or brandy)

Usually, I cook cranberries the old fashioned way, boiling them in a little water with sugar. But since it’s a celebration meal and my turkey balls are pure meat with no stuffing, I prefer to spice up my cranberries a bit. This brandied cranberry is firmer than typical sauce. 
Note that you do not have to serve the sauce flambé. You can just add the cognac, stir and let the liquid evaporate until the sauce reduces. But hey, it’s fun playing with fire, right?! You don’t even need to add alcohol at all if you have no cognac available. It’s delicious without it just as well.

1. Rinse the cranberries under cold water.
2. Stir together the sugar and water in a large saucepan over medium-high heat. Once it begins to boil, add the cranberries. 
3. Lower the heat so that the liquid simmers; and add the lemon juice. 
4. Turn off all of the burners on the stove if you cook with gas. Turn off the suction hood if you use that. Safety is important.
   With a stick lighter and the measured alcohol ready in a cup, dump in the cognac.  Take a step back and then light the cranberries with the stick lighter. Let it burn for about 20 seconds. It’s a very small amount of brandy, the flame will probably have burned out much faster. If not, blow it out. (Once the flame is out, turn on the burners back to where they were).
5. Let the cranberries continue to simmer until the berries are soft and the mixture reduces; and let it cool. For thicker sauce, allow it to refrigerate for several hours before serving.

YUM! Enjoy.

Before you go on an adventure with cornbread, remember that just like most things baking, the right ratio of ingredients are very important. While cooking, I love to experiment and I find cooking to be very forgiving for adding a bit too much of this, or a little bit less of that. Baking however, is more of an exact science. Cornbread is one of those bakings that will turn very crumbly and dry very fast. So stick to the right ingredients for success, and do not replace butter with oil for this one.

120 g cornmeal 
125 g all-purpose flour  
1 teaspoon baking powder 
1/2 teaspoon baking soda 
1/4 teaspoon salt 
115 g unsalted butter slightly cooled
65 g brown sugar 
30 ml honey 
1 large egg, at room temperature 
240 ml buttermilk at room temperature

1. Preheat oven to 200°C.
2. Grease a 20 cm skillet. 
3. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a bowl.
4. In another bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick.
5. Then, whisk in the egg until combined.
6. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
7. Pour the batter into the prepared skillet. Bake for 20 minutes or until golden brown (You can use a toothpick to see what’s going on inside of the bread). Edges should be crispy at this point. 
8. Slightly cool before slicing and serving. 

Mmmmmm! Creamy apple-caramel goodness in a little cup! They are truly instant happiness. This recipe is made with caramel instant pudding but you can just as well use vanilla flavour instead. It may be easier to find in your supermarket.

400 ml Caramel Sauce, divided
100 g Caramel flavoured Instant Pudding
350 ml cold milk
100 ml of Apple Liquor (Apple Smirnoff works very well! But any kind will do)
225 ml whipped cream 
2 fresh Apples, for garnish

1. Place 12 small plastic cups on a tray and fill the cups with 2 tablespoons of caramel sauce.
2. Pour the caramel flavoured pudding mix into a mixing bowl. Add the cold milk and whisk until smooth and creamy.
3. Add the apple liquor (any liquor will do but I like Smirnoff or gin in particular). You can also choose for artificial flavour instead. In that case, add two table spoons of artificial apple liquor flavour. Stir well to incorporate.
4. By hand, fold in the whipped cream into the caramel pudding mixture, and continue to fold until the ingredients are well mixed, and the caramel pudding is light and fluffy.
5. Transfer the caramel pudding mixture to the pudding cups and fill almost to the top.
6. Garnish with a spoon of caramel sauce and small cubes of fresh apple
7. Chill for 1 hour.

If you are not serving right away, only add the garnish later on, when you are.

Super easy, extremely delicious and a very fast budget way to bring some variation in your potato dishes.

750 g small red skinned potatoes
30 ml good olive oil
1/2 tablespoon of sea-salt
1/2 tablespoon of black pepper
3 cloves of garlic
2 tablespoons of minced fresh rosemary leaves

1. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until they are well coated. 
2. Bake the potatoes in a hot pan until browned and crisp, or roast them in the oven if you prefer.