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.

Shiitake truffle risotto with asparagus

Risotto
- arborio rice
- vegetable stock / zeleninový vývar
- shiitake mushrooms / huby shiitake
- asparagus / špargľa
- shallots / šalotky
- butter / maslo
- parmigiano-reggiano / parmezán
- thyme / tymíán
- saffron / šafrán
- salt / soľ
- garlic / cesnak
- black pepper / čierne korenie
- parsley / petržlenová vňať
- black truffle / hľuzovka
- black truffle olive oil / olivový olej s hľuzovkou

Rice vermicelli with vegan satay sauce and enoki mushrooms

Rice vermicelli
- carrot
- leek
- onion
- spring onion
- red chilli peppers
- enoki mushrooms
- fresh coriander
- ginger
- garlic
- extra virgin olive oil

Satay
- pineapple
- onions
- garlic
- galangal
- lemon grass
- chilli
- kaffir lime leaves
- sugar
- salt
- oil