Plum stuffed Turkey

  • 180 gr dehydrated and chopped plums
  • 1/2 cup of wine
  • 2 cups chopped onion
  • 350 g butter
  • 2 cups chopped celery
  • 2 cups peeled and chopped apple
  • 750 grams of chopped sausages
  • 5 cups old chopped bread
  • 1/3 cup freshly chopped parsley
  • 1 tablespoon fresh thyme
  • 1/4 teaspoon ground nutmeg
  • salt and pepper to taste

Stew the plums in wine for 2 hours. Meanwhile, melt the butter in a pot, add the celery and apple and sauté for 5 minutes.

Remove it and in the same fat, fry the sausages until they’re golden.

Join all the ingredients and mix well.

Bake the turkey for an hour and a half and it’s done!

Orange flan

  • 1/2 liter orange juice
  • 6- 7 tablespoons cornstarch
  • 3 tablespoons whole-grain sugar or corn or rice honey

Note: you can combine the orange juice with tangerine or passion fruit juice.


Peel and cut the orange in small pieces. Cook it in the oven or steam it until its tender, puree and reserve. Important: the orange should be cooked with the least amount of liquid possible.

In a different pit dissolve the cornstarch with 1/3 glass of cold water, add the dissolved cornstarch to the flan mixture and cook for 4 or 5 minutes more. Turn off the fire and place in individual molds and let it cool for the entire night before consuming.

Optional: the molds can be coated with caramel before filling them with flan. Accompany it with a cane honey, rice syrup, honey or caramel sauce.

Homemade plum sweet

Wash the fruit well and cut.

Put them in a pot that won’t burn and add sugar on the fruit, let it stand with the lid closed for 12 hrs.

Once it’s been there for 12 hrs we can see that the fruit will make its own water, then simmer at low heat until it begins to reduce and becomes sweet 40 minutes approx.

Then let it cool, place it in glass jars and seal well.

  • 1/2 kg Plums
  • 500 g White sugar
  • water (only if necessary)
Homemade plum sweet

Pumpkin seed soup

  • 2 cups raw pumpkin or squash seeds
  • 1 liter of clean water
  • 1 clove of garlic, peeled and chopped
  • 1 medium onion, peeled and chopped
  • ½ red bell pepper, roasted, skinless and seedless
  • 2 small tomatoes (cherry) roasted or baked without skin or seeds
  • 1 tablespoon of extra virgin olive oil
  • Sea salt, freshly ground oregano, freshly ground parsley, freshly ground black pepper, to taste

Put some water and seeds in the blender. Blend to make a homogeneous cream. Strain to remove the solid parts of the skin, return the paste to the blender and slowly add the rest of the water, integrating well. Pour into a pot or soup casserole and cook on low-moderate heat to boil for 10 minutes.

In a frying pan, add olive oil and sauté the garlic and onion until it’s transparent. Then add chopped tomatoes, chopped pepper and herbs to taste. Add to the boiling pot and cook for 10 more minutes. Season with salt and pepper to taste and serve with toasted seeds on top.