Sausage and apple stuffing

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In general I’m not a fan of stuffing. It bothers me that it’s all watery, and to be honest I don’t think it’s very hygenic to cook it inside the turkey because it will reach a safe temperature after the turkey does, so you either overcook the turkey or eat unsafe stuffing. I just don’t fancy it. Howeeeeever, I recently discovered that there are people who cook it apart, I think they call it “dressing”, and so I thought I would give it a try, and I LOVED IT! I ate it and thought “now we’re talking!” The sausage I bought is very neutral because we’re using the meat inside which goes amazing with the apples (Granny Smith and Pink Lady) and the toasted baguette. Continue reading Sausage and apple stuffing

5 Cocktails with Sparkling wine

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Now that it’s December and we start organizing gatherings with friends and family to celebrate the upcoming holidays, I feel that sparkling wine is the best to say “cheers” with. However, this doesn’t mean that we have to drink it on its own, right? In this post I bring you 5 cocktails (some even with gin) that you can make in your gatherings for something more fun and different. The sparkling wine I used is Asti, which is quite sweet, so if you don’t find this one, ask which other you could use that is sweet. I did this so you don’t have to make sugar syrups all the time but rather use the sweetness contained in the wine. Before you start, make sure that your wine is VERY VERY COLD. Continue reading 5 Cocktails with Sparkling wine

Cranberries, pecans and almonds rice pilaf

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Welcome to my first Christmas Special 2016 post! I LOVE Christmas; when December arriver and I star seeing decorated houses, shops, christmas fairs and all that, I have a tingly sensation in my stomach from excitement (although now we get decorations starting in May! LOL). The first recipe I’m going to share with you is this delicious rice pilaf with almonds, pecans and cranberries. It also has orange zest that gives it an extra special flavour. The difference between a normal rice and a pilaf is that it’s cooked in stock rather than just water, making the rice absorb all this extra flavour. Continue reading Cranberries, pecans and almonds rice pilaf