Roasted pumpkin (inspired by Ottolenghi)

Pumpkin wedges

- lemon zest / citronova kora
- garlic / cesnak
- ginger / zazvor
- parsley / petrzlenova vnat
- parmigiano reggiano / parmezan
- salt / sol
- cayenne pepper / chili
- thyme / tymian
- extra virgin olive oil / olivovy olej

- mibuna salad
- balsamic vinegar / balsamikovy ocot
- smoked paprika / udena paprika
- salt / sol
- extra virgin olive oil / olivovy olej

Mix all ingredients and cover pumpkin wedges with it
Oven - 190 celsius
30 min

Quick fresh salad with hummus

lettuce | plum tomatoes | cucumber | radish | olives | red chilli peppers | turkish feta | black pepper | pink salt | extra virgin olive oil | basil

hummus | ground cayenne pepper | chives | olives | extra virgin olive oil

+

pide

Chicken skewer tortilla

chicken skewer - chicken breast | courgette | red onion | turmeric | ginger | garlic | pink salt | extra virgin olive oil | ground cumin | paprika | black pepper | ground coriander

tortilla | guacamole | tomato | green pepper | orange habanero | parsley

Spicy chicken drumsticks with leek and sprouts

chicken drumsticks | Indonesian soy sauce - kecap manis | chili | extra virgin olive oil | salt | garlic | ground cumin

fresh broccoli sprouts | leek | balsamic vinegar | pinch of salt | basil

Balsamic pearls | Easy molecular gastronomy

Balsamic pearls
- balsamic vinegar
- agar agar

1. Put olive oil in tall glass and let it cool down in freezer for at least 30 minutes
2. Bring to boil 100ml of vinegar with 1/2 tsp of agar agar. Then transfer to glass and let it cool down to approximately 50 °C.
3. Fill syringe with hot balsamic vinegar and expel it drop by drop into cold olive oil.
4. Transfer into container with cold water. Stir well until the pearls separate then remove.
5. Serve

Raw avocado banana puding

Ingredients:

- avocado
- banana
- honey
- squeeze of lemon
- cocoa powder
- grated coconut

Blend all the ingredients together.

Spicy-sour broth with lentils

Green lentils - boiled with dried limes, garlic and salt

broccoli, cauliflower, carrot and tomato broth with smoked jalapeño peppers, oregano, salt and fresh limes