5,5 kilo turkey
1 onion, sliced
1 tbsp juniper berries

for the sauce:
6 thin bacon steaks
1 small onion, finely diced
2 ½ oz mushrooms, sliced
2 ½ oz chestnuts, shelled and sliced
3 clove garlic, sliced
2/3 cup breadcrumbs
1 egg
2 tbsp orange juice
2 tbsp orange peel, grated
1 tbsp juniper berries
2 sprigs celery

1. Preheat oven to 190 C/350 F. Sauté bacon, onion, celery and garlic for 5 minutes, add mushrooms and simmer 2 minutes. Remove from fire, put the rest sauce ingredients and stir.
2. Stuff turkey. (Lay the excessive filling around turkey for the last 20 minutes of cooking). Put juniper berries and onion inside and bake turkey.
3. Remove from oven and cover with foil.

5,4 kilo turkey with unsides
¾ cup soft butter
1 onion, sliced
1 orange, cut in two
6 twigs thyme

for the sauce:
½ pound fresh or frozen cranberry
6 bacon steaks, grilled and cut into small pieces
3 oranges, segments taken apart and peel grated
2 tbsp honey

1. Preheat oven to 190 C/350 F. Save insides for the sauce. Put turkey in a deep pan, butter it and spice with salt and pepper to taste. Put onion, orange and half thyme inside. Cook 1 hour until turkey gets a brown crust, cover with foil and cook for 3 hours more, seasoning with turkey juice every 30 minutes.
2. Combine all sauce ingredients with thyme. Take out turkey and cover with sauce. Cover turkey with foil and bake 10 minutes, then remove foil and cook for 10 minutes more.

7 oz chicken fillet
1 oz green peas
1 oz lard
1 egg white
1 tbsp starch
1 tbsp cold water
2 tsp sake
1 tbsp soy sauce
a bunch spring onion

1. Combine starch, water and egg white. Slice chicken fillet in thin long parts, soak into egg and starch mixture and fry in fat until chicken gets a pale crust.
2. Preheat a pan, put lard, peas and spring onion cut in segments 1 inch long. Add sake and soy sauce and fry 2 minutes over a strong heat, shaking pan continuously.
3. Add chicken fillet and cook 2-3 minutes.

1 portion recipe
6 oysters
1 egg, whisked
1 oz fresh cucumber, sliced
1 tsp soy sauce
2 tsp sake
1 tsp fresh ginger
1 tsp sesame oil
pinch salt

1. Combine chicken broth with sake, ginger and salt (if you didn’t put salt before). Add oysters and bring to a boil. Remove scum. Add sesame oil and egg.
2. Put cucumber in a plate and pour in broth.

1 cup flour
1 egg
¼ cup milk
3 tbsp sugar
4 cup fresh coconut, grated
½ inch ginger root, grated
yogurt, salt, aniseeds to taste
oil

1. Beat up egg with 2 tbsp milk, combine with flour and salt and make thick pastry. Leave in a cold place for 30 minutes.
2. Add the rest of milk to get pastry looking like nonfat cream. If it’s too thick, add some milk. Preheat a small pan and fry over medium or strong heat.
3. Combine coconut, aniseeds, sugar and ginger. Put 1 full tsp coconut stuffing on each pancake and fold in four. Cover and let it cool about 30 minutes.
4. Decorate with the rest of grated coconut and serve with yogurt.

Combine all ingredients and blend.

½ cup rice
4 cup milk
8 tbsp sugar
1 tsp saffron
1 cup pistachios, shells removed
½ cardamom

1. Soak pistachios in water for 3 hours. Wash rice, combine with 2 cups milk and mix. Cook 20-25 minutes until soft.
2. Add saffron, cardamom, sugar and the rest of milk. Cook 10 minutes more until thicken. If pudding seems to be too thick, add some milk or water.
3. Decorate with pistachios and serve hot or cold.

1 pineapple (2 kilo), peeled, cored and diced
2/3 cup fresh lemon juice
1, 3 kilo sugar
1, 25 liter water

1. Combine pineapple, water and lemon juice in a big pan, bring to a boil. Coddle about an hour until pineapple is soft.
2. Add sugar and stir until it dissolves. Bring to a boil without cover and simmer 30 minutes until jam gets thick.
3. Pour hot jam in warm sterilized jars and seal.

1 kilo black currant
1,5 kilo sugar
2 cup water

1. Bring water to a boil, put currant and bring to a boil one more time.
2. Put sugar and let it melt. Bring to a boil, then coddle 20-25 minutes.
3. Remove from fire, let it cool down and pour into jars.

½ pound curd
1 cup flour
1/3 cup sugar
1 egg
3 tbsp butter
1 tsp backing powder
1 tbsp cinnamon

1. Melt butter. Combine with flour, curd and backing powder and mix thoroughly.
2. Beat up egg with half sugar, pour into curd mixture and make pastry. Leave it for about 30 minutes.
3. Roll out pastry to form a rectangle, powder with cinnamon and sugar. Roll up pastry and cut it in small rolls. Bake in the oven (180 C/360 F) until ready (about 15 minutes).