Baked sweet potato with carrot/sweet potato/apple purée

Baked sweet potato wedges and carrots

- sweet potato wedges
- halved carrots
- thyme
- salt
- paprika powder
- black pepper

Purée

- sweet potato
- carrot
- apple
- small shallot
- cumin
- ground coriander
- salt
- paprika powder
- thyme
- parsley
- black pepper
- water

Garnish

- roasted onion, mushrooms and sweet pea pods

Baked spiced beef with fresh vegetables

minced beef | chopped onion | garlic | chives

black pepper | chilli | cumin | paprika | thyme | rosemary

Mix all ingredients together and baked covered for 25 minutes on 210 degrees.

Uncover and bake for another 5-7 minutes.

Buckwheat gingerbread with chocolate

 buckwheat flour | grapeseed oil | almond milk | brown sugar | eggs | baking powder

cinnamon | ground cloves | ground nutmeg | ground ginger | cardamon powder

grated apples | raisins

topped with: orange-tangerine jam and chocolate

Gluten free apricot and blueberry cake

Dry ingredients:

coconut flour - 6 tbsp

arrowroot - 6 tbsp

baking powder - 2 tsp

pinch of salt

Wet ingredients:

eggs - 4

coconut oil - 4 tbsp

honey 4 tbsp

vanilla extract - 1 tsp

Top/Bottom:

apricots - 5

blueberries - handful

coconut oil - 1 tbsp

honey - 1 tbsp

arrowroot - 2 tbsp

1. Mix 1tbsp of coconut oil and honey and 2 tbsp of arrowroot together and place it at the bottom of baking tray. Add halved apricots and blueberries.

2. Mix dry ingredient and wet ingredients and spread it over the fruit.

3. Bake for about 35 minutes on 170 celsius degrees.

Pollock fillet with roasted vegetables

Pollock fillet
- black pepper
- virgin coconut oil
- buckwheat flour
- salt
- parmigiano reggiano
- black sesame seeds
- thyme

Roasted vegetables
- carrot
- chestnut mushrooms
- tomato
- dried wild garlic leaves

Summer muffins with homegrown black currants and rhubarb

Muffins
- flour
- almond milk
- virgin coconut oil
- egg substitute
- baking powder
- vanilla sugar
- wild honey
- black currants
- rhubarb

1. Mix wet ingredients and dry ingredients separately.
2. Combine wet and dry mixture together.
3. Add rhubarb and pour into muffin tray.
4. At the end add black currants to avoid squashing them.
5. Bake for 20-25 minutes on 180 celsius.

Wild garlic pesto coated whiting with spinach

Whiting fillet
- ground cumin
- pink salt
- pinch of black pepper
- pinch of ground chilli
- ground almonds
- parsley
- virgin coconut oil

Spinach
- pink salt
- butter
- garlic
- black pepper

1. Put all the ingredients (except coconut oil) for whiting in food processor and mix thoroughly.
2. Coat whiting fillets with a mixture and wild garlic pesto and let it rest for an hour.
3. Heat the coconut oil and cook whiting for about 10 minutes on each side on medium heat.
4. Serve with steamed spinach.

Gluten Free Rhubarb Muffins

Gluten Free Rhubarb Muffins

- rice flour
- tapioca flour
- baking soda
- baking powder
- xanthan gum
- salt
- honey
- orange juice
- coconut oil
- eggs (or egg supplement or apple sauce)
- rhubarb
- ground cardamon
- cinnamon
- dark chocolate

Roasted asparagus and chicory filled with quinoa and mushrooms

Chicory
- tricolour quinoa (2 handfuls)
- small red onion (chopped)
- 3 chestnut mushrooms (finely chopped)
- ground cumin
- salt
- black pepper
- asparagus stem (chopped)
- broccoli (handful, roughly chopped)
- extra virgin olive oil or virgin coconut oil
- black olive spread

1. Cook tricolour quinoa.
2. Preheat the oil and add chopped red onion.
3. After 4-5 minutes of cooking on a low heat add chopped asparagus stem, broccoli, mushrooms and spices. Cook for another 5 minutes on a low heat.
4. Add quinoa to the mixture and leave it to rest for few minutes.
5. Wash chicory leaves and with teaspoon spread inside thin layer of olive spread.
6. Add mixture and serve.

Asparagus and mushrooms
- 6 pieces of asparagus
- 4-6 mushrooms
- virgin coconut oil
- sesame seeds
- salt
- pink peppercorns
- mature cheddar (2-3 slices)

1. Preheat coconut oil and add asparagus and mushrooms with some broccoli.
2. Cook on medium heat for about 5 minutes, turning occasionally.
3. Add sesame seeds on asparagus and cook for another 4-5 minutes.
4. Add cheese on asparagus and let it melt. Serve.

Garbanzo beans falafel with hummus (gluten free)

Falafel

- garbanzo beans 500g (soaked overnight)
- fresh coriander (handful)
- fresh parsley (handful)
- ground coriander (1 tsp)
- ground cumin (1 tsp)
- ground cayenne pepper (1/2 tsp)
- pink salt (1 tsp)
- red onion (1 small, chopped)
- garlic (2 cloves, chopped)
- buckwheat flour (2-3 tbsp)

- sunflower oil (150ml)

1. Put all the ingredients (except buckwheat flour) in food processor and mix until almost smooth.
2. Transfer to a bowl and mix with buckwheat flour.
4. Preheat oil in a sauce pan.
3. With your hands from mixture into little patties and fry on each side for about 3-4 minutes or until it turns brown.
4. Serve with hummus or tabbouleh.

Savoury swirls | Slané slimáky

- puff pastry
- butter
- dijon mustard
- black olive pate
- cheddar
- black olives
- cherry tomatoes
- spring onions
- egg
- basil

1. Preheat the oven to 180 C.
2. Roll out the puff pastry, approximately 3mm thick.
3. Spread some thin butter slices and dijon mustard.
4. Now place cheddar slices in one line and fold dough over. Repeat with other ingredients (cherry tomatoes, black olive pate, spring onions and olives)
5. Whisk the egg and spread it on top with silicon brush.
6. Sprinkle with dried basil.
7. Bake about 30 minutes or until pastry turns golden.

Sweet potato cake with green quinoa salad

Cakes:
- sweet potatoes
- spinach
- leek
- red onion
- garlic
- fennel seeds
- paprika
- olive oil
- mature cheddar

Salad:
- organic tricolor quinoa, handful
- rocket, 60g
- coriander 20-30g
- green chilli, 1-2
- roasted pistachios, handful
- onion
- ground cumin
- green herbal paste (coriander, parsley, taragon, dill and olive oil)

1. Cook diced sweet potatoes for 10 minutes.
2. Fry onion until soft, add leek and cook until done.
3. Heat olive oil, add diced garlic, ground paprika and fennel seeds and cook for 1 minute. Add sweet potatoes, onion with leek and thinly sliced spinach. Cook for another 3 minutes then leave it to cool down. After make patties and top them with grated cheddar. Bake on 200 degrees for 15-20 minutes.

Salad:
1. Soak quinoa for 15 minutes, drain and wash throughly. For 1 cup of quinoa add 1 1/2 cups of water. Bring to boil then cover and simmer for 30 minutes with salt. Leave it to rest for another 5 minutes once all the water is absorbed. (you can use vegetable stock instead of water).
2. Put 20 grams of coriander, 20g of parsley, table spoon of dried dill, table spoon of tarragon and 1dcl of extra virgin olive oil to food processor and mix.
3. Combine cooked quinoa with paste.
4. Fry sliced onion until golden and little crunchy. Add cumin and cook for another minute.
5. Mix everything together.