The turkey dish: an alternative guide to Merry Christmas

Christmas overrated or not is the best time for good food. To be honest as long as I don't have to cook on Christmas eve or day, which I find very stressful, I am fine and happy enough to eat for ten people. And beat my boyfriend in Monopoly. And watch 'It's A Wonderful Life'. And other cliches. 
This year I decided to cook for my friends before they go away for the holiday season. So last night I tried this stir fry dish, which was actually simple and tasty. Not very Christmassy but hey, the turkey was there and the mulled wine put everyone in a ho ho ho mood anyway. 
It also means I can just do the drinking during the festive preparations, since I have paid my dues. 

Ingredients

• 1 small onion finely chopped
• 300g turkey breast 
• 5cm piece of root ginger, chopped (or 1 teaspoon ground ginger)
• 5 tablespoons soy sauce (no salt necessary, soy sauce will do the job)
• 50g mange tout, green beans or sugar snaps
• 50g bamboo shoots
• 80g broccoli in florets 
• 50g baby corn 
• freshly ground black pepper to taste
• 2 cloves garlic, pressed

• 3 slices of pineapple, preferably fresh, diced
• 2 tablespoons oil
• 150g fresh bean sprouts

50g cashew nuts

sesame seeds (optional) 

• Wash, dry and slice the turkey evenly.
• For the marinade, mix ginger with 2 tablespoons soy sauce, salt, pepper and garlic. Roll the turkey in the marinade, leave in the fridge for an hour.
• Heat the oil in a large frying pan or wok and fry the onion and the turkey briefly. Stir in the pineapple chunks.
• Add the bean sprouts, broccoli, cashew nuts and the rest of the vegetables to the pan and cook, stirring continuously.
• Add the remaining soy sauce and pepper to taste. Toss one last time and serve. Sesame seeds can be added too. 
• Can be accompanied by rice or noodles. (Optional) 

It 's all in the squash

Butternut Squash with honey and feta cheese

This lovely stuffed butternut squash recipe is simple and super tasty. Ingredients:
1 large butternut squash
2-3 garlic cloves chopped finely
olive oil
200g feta cheese
100 g chopped walnut halves
2 tbsp of runny honey

Wash and cut the squash in half. Scoop out the seeds and pour a bit of olive oil, add the garlic in the little holes and season. Bake for an hour until the flesh is soft but not too soft. Scoop the flesh and the garlic and olive oil mix out and put in a bowl. Leave about 1 cm thick of the outer layer of the squash. In the bowl add the feta cheese and the walnuts and season. Then spoon back into the halves and pour the honey on top. Bake for another 15-20 minutes. Serve with quinoa or plain rice. One big squash serves four.