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Earlier this year I posted the easy recipe for Peanut Butter Fudge (click for a recipe). It only takes four ingredients, and is prepared in minutes! And it is soooo tasty.
I use a sweet milk chocolate in morsels. It is chocolate that melts easily, and making the fudge fast to form. If you use a chocolate that will take more time and higher temperature to start melting, be very careful with the condensed milk, so it doesn't burn. 
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Many of might have some turkey leftovers in the fridge right now, after the Thanksgiving celebration in the United States yesterday. Or there might be some after another holiday meal during this season.  This is a great recipe to do something little different with the leftovers, it doesn't take a lot of time, the meal was ready in 30 minutes, more or less. Even if you want to cook some rice with it. I went with egg noodles, or if you want to use stuffing - all possibilities! Instead of using turkey, chicken is of course a great choice , as well as lamb, or just beans to make a vegetarian meal out of it. It has lots of flavours, from ginger, spinach, and spices, all giving it different layers and nuances. Also the scent that came off of it, while it was cooking whet the appetite nicely, even after a big holiday meal the day before. The recipe has several spices, if you don't favor one or some of them, leaving it out shouldn't be a problem, just like always, check the taste before serving. ~ Cheers!
 It has been so rainy and dark here for the couple of days, that any and all the color is right or preferred. One starts to look for it everywhere, during these months of polar nights, especially before the snow arrives to lighten up the scenery. The bean salad with salmon on the plate with all its colours, perk up the meal time in a lively way. I love to eat salmon, I think it is my favourite protein, and here in Norway, you can imagine it is available abundantly. You can dress it up with sauces, salsa, herbs, pesto, in whatever way, but I also like it to make just simply spiced up and baked. That way the possible leftovers have multiple use as well. I needed a meal for 'a late lunch, early dinner time' meal, and nothing too heavy, but still filling, I prepared The Bean Salad (click for a recipe) I love, baked the salmon in the oven with salt pepper and Cajun pepper on the top. It gave a nice heat to the fish. The fish was crisp from the top, and just perfectly done in the middle.  The bean salad tossed in herb salad dressing, and some feta cheese on the side, made a fantastic combination, and was a big hit. I hope you will enjoy it as well! ~Cheers!   Apple dessert and autumn, they walk hand in hand. I couldn't imagine going through this time of the year, without making some kind of apple dessert couple times, at least. The daylight hours are getting shorter, and it seems like everyone wants to pamper themselves a bit, brace themselves towards the dark, cold days of the year. Well, at least up here right now. So this is an apple upside down cake I made last weekend. I could have used more apples, one row in the middle, but that's all I got, so this was it. It's not like I changed the plan just because one apple was rotten inside... The caramelised sugar, mixed with cinnamon, and apples, with soft cake, freshly whipped cream, just heaven for your taste buds. And the scent that comes to your kitchen... Oh yeah, you know what I am talking about. So here's the recipe for the Caramelised Apple Upside Down cake, I hope you enjoy it! ~ Cheers
 TOO HOT TO HANDLE...  When the daylight is getting shorter, and it is cold and wet outside, I often turn to a hearty soup to warm and cheer me up! This soup is absolutely lovely, with its creamy texture and robust taste of the root vegetables, I fell in love with it immediately. Some might want to use yellow onions in it because of the color, but I went with red, because I prefer the taste of them. And since the onions are caramelized anyway, the color doesn't matter that much. This soup can be served as a meal in itself, with some artisan bread, or as an appetizer for a multi course meal. I would love to pair this with some red meat or game meat, strong flavors, but really, can't go wrong with this one. Yes, I am completely charmed by this creamy soup, with its texture, taste, and ease of preparing. How fast it is ready, is really up to you. The smaller you cut the vegetables, the faster they are cooked. I was ready to serve this with 20 minutes of the time I walked into the kitchen, so go ahead and spoil yourself with this delightful, flavor rich soup ~ Cheers!
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