8 red apples, diced 3 celery sticks, chopped 1 lettuce 1 cup chopped walnuts

Dressing: 450 g heavy cream 400 g condensed milk ½ cup mayonnaise

Preparing:

Mix the lettuce with apples and celery in a bowl.

Blend dressing ingredients and refrigerate for 15 minutes. Bathe salad with dressing and serve.

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4 cups arugula ½ cup crumbled goat cheese ½ cup olive oil ¼ cup chopped walnuts, toasted in the oven ¼ cup pine nuts, toasted in the oven ¼ cup white vinegar 2 green apples, peeled 4 tbsp balsamic vinegar Salt and pepper

Preparing:

Cut apples into wedges.

Put in a pot to reduce the balsamic vinegar. Add the apples for a few minutes and let cool.

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1 l beef broth 1 1/2 cup rice 1/2 cup chopped walnuts 1 chopped onion 1/2 butter stick 1 tbsp sugar 1/4 tsp ground cumin Salt and pepper

Preparing:

Fry onion in the butter. Add rice, nutmeg, cumin, sugar, salt and pepper. Pour the beef broth, cover and cook until the liquid is consumed entirely.

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1 turkey deboning 2 cups almonds 2 cups plum 2 cups seeds cashew nut 2 cups chopped apple 2 cups cream 1 cup bread ground 1/2 cup olive oil 1/2 liter chicken broth 250 g butter Salt and pepper Herbs to taste

Preparing:

Cook the apple with seeds, plums and herbs in chicken broth. Allow to cool and add the cream and bread. Process until blended.

Fill turkey with the mixture.

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