Gluten free almond and pear muffins

Makes 5 small muffins

Ingredients
- ¾ cup almond flour
- 1 pear
- ⅓ cup sugar
- 1 tbsp honey
- 1 tbsp vegetable oil
- 1 egg
- 1 tbsp vanilla extract

Directions
Cut, peel and chop the pear into pieces, and cook it with a bit of water for 10-15 minutes. Pour all the ingredients in a bow and mix with a food processor leaving some small chunks of pear. Pour into a muffin tin and cook at 180C for abour 40 minutes.

Pumpkin soup

Serves 2-3

Ingredients
- ½ a small pumpkin
- 1 potato
- 2 carrots
- oil
- ¼ onion
- 1 garlic clove
- 300ml vegetable stock
- 50ml double cream
- nutmeg
- salt
- pepper

Directions
Roughly chop the pumpkin into pieces and cook it in the oven covered in tin foil for 30 minutes, or microwave it for 5 minutes, then peel it.
In a pot heat the oil, finely chop the onion and garlic and lightly them. Add the pumpkin, the potato, peeled and chopped into small pieces, and the carrots, sliced. Add the vegetable stock and let simmer for about 20 minutes or till the potato is soft. Blend everything in a blender and pour back into the pot. Add the double cream, nutmed, salt and pepper to taste. Serve with bread. 

Broccoli and mushroom risotto

Serves 2

Ingredients
- 160g risotto rice
- olive oil
- onion, finely chopped
- garlic, finely chopped
- white wine
- vegetable stock
- 4 portobello mushrooms, roughly chopped
- 60g broccoli, roughly chopped
- parmesan cheese

Directions
Heat the oil in a skillet and then lightly fry the garlic and onion. When brown add the rice and a dash of white wine and let the wine evaporate. Cover the rice in vegetable stock and add the broccoli and mushrooms. Let simmer and add stock as needed for about 30 minutes. Once the rice is cooked and has dried up and grated parmesan cheese.

Red bean stew

Serves 3

Ingredients
- 200g red beans, soaked overnight
- olive oil
- ¼ onion, finelu chopped
- 1 carrot, roughly chopped
- 1 bell pepper, roughly chopped
- 50g broccoli, roughly chopped
- ½ cup passata or chopped tomatoes
- 300ml vegetable stock
- paprika
- oregano
- cumin
- salt
- pepper

Directions
In a skillet heat the olive oil and lightly fry the onion with paprika and oregano. Add all the remaining ingredients and bring to the boil. Cover and let simmer for about 1 hour till the beans are soft. Add water as needed. Serve with bread.

Red mullet in tomato sauce

Serves 2

Ingredients
- 2 whole red mullets
- 1 tin of chopped tomatoes or 1 tin passata and 1 fresh tomato, finely chopped
- ¼ onion, finely chopped
- olive oil
- salt, pepper, mixed herbs to taste
- 1 small fresh chili pepper, chopped

Directions
In a skillet heat the oil and lightly fry the onion and chili. Add the tomatoes, salt pepper and herbs and cook for 5 minutes. Add the fish and cook for about 5 minutes on each side. Serve with rice or potatoes.

Pumpkin and potato curry

Serves 3

Ingredients
- oil
- ¼ onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 potatoes, peeled and chopped
- 300g pumpkin, chopped
- curry powder to taste
- 100g green peas
- a handful of raisins
- salt
-pepper

Directions
In a skillet heat the oil and lightly fry the onion and garlic. Add the curry powder, potato and pumpkin and cook for 15-20 minutes. If it gets very dry add ½ cup of vegetable stock. Add raisins and green peas (if using fresh green peas add them together with the potato and pumpkin) and cook for another 15-20 minutes till the potatoes and pumpkin are soft. Add salt and pepper to taste.
Serve with basmati rice. 

Aubergine and courgette curry

Serves 4

Ingredients
- ¼ onion
- 2 cloves garlic
- 1 augergine
- 1 courgette
- 1 jar tomato sauce (or passata)
- 1 can coconut cream (or dairy cream)
- curry powder
- cumin
- chili powder
- cardamom pods
- salt
- pepper
- vegetable (or olive) oil

Directions
In a skillet heat the oil. Finely chop the onion and garlic and lightly fry them. Add the spices to taste. Thinly slice the aubergine and courgette and chop into quarters and halves respectively. Add them to the pan. Once they're soft, add the tomato sauce and coconut cream. Cook for about 15 minutes. Serve with basmati rice. 

Mozzarella, peach and ham salad

Credit: chef Algisi

Serves 2

Ingredients
- 2 peaches
- 200g mozzarella
- 4 slices parma ham
- olive oil
- optional: avocado

Directions
Cut the peaches into chunks and bake in the oven for 30 minutes or until soft. Roughly chop the mozzarella and add it on top of the warm peaches. Add the ham slices on top, drizzle with olive oil and serve.

Lemon posset

Serves 2

Ingredients
- 150ml double cream
- 40g sugar
- juice of 1 ½ lemons
- strawberries (or other fruit) for decoration

Directions
In a saucepan over medium heat stir the double cream and sugar, and bring to the boil. Cook for a couple of minutes and add the lemon juice. Pour into clear glasses or bowl and refrigerate for at least 5 hours.
Decorate the top with strawberries and serve.

Spicy bean stew

Serves 3

Ingredients
- 200g passata
- onion
- garlic
- olive oil
- 1 chili pepper, sliced
- curry powder
- cumin powder
- 1 glass coconut milk
- 200g cannellini beans (any bean will do)
- 100g green peas
- 100g spinach
- 180g basmati rice

Directions
Finely chop the onion and garlic and lightly fry in a large pan. Add curry and cumin powder to taste. Add the passata, beans, peas and pinach and siimmer for 15 minutes. Add the coconut milk and the chili pepper and cook for another 5 minutes.
Cook the basmati rice in water and serve with the stew. 

Baked honey mustard chicken with vegetables

Serves 2

Mostly eaten... too tasty to wait ;)

Ingredients
- ¼ chichen
- ½ onion
- garlic
- 1 courgette
- a handful of carrots, cut into batons
- 1 potato
- a handful of portobello mushrooms
- salt
- pepper
- olive oil
For the seasoning:
- 2 tbsp mustard
- 4 tbsp honey
- 1 tbsp paprika
- 1 tbsp dried basil

Directions
Coat the chicken in salt and pepper, and bake for 30 minuutes at 180C.
Mix the ingredients for the seasoning. Cut all vegetables into chunks and drizzle oil and salt over them. Take the chicken out of the oven, cover in honey mustard seasoning and place back in the oven, together with the vegetables for another half hour.

Spicy vegan curry

Serves 3

Ingredients
- 1 tbsp olive oil
- garlic, crushed
- ¼ onion, diced
- 1 tbsp garahm masala powder
- 1 tbsp cumin powder
- 2 tbsp ginger powder (or fresh ginger)
- 1 chili pepper, chopped
- 400g tinned tomatoes or passata
- 200g spinach
- 1 cup split red lentils
- 1 glass cocunut water
- ¾ cup couscous
- parsley, finely chopped

Directions
Cook the lentils in cold water for 20 minutes. When they are cooked drain them.
In the meantime, in a large frying pan heat the oil, then add the onion and garlic and fry for a couple of minutes. Then add the garahm masala, cumin, ginger and fry for another minute. Add the passata and the chili pepper, cook for a few minutes then stir in the spinach, lentils and cocunut water. Simmer for 15 minutes.
Pour boiling water over the couscous and cover for 5 minutes, then mix in the parsley.
Serve the curry over the couscous.

Shrimp and pineapple curry

Serves: 2

Ingredients
- 1 tbsp olive oil
- 2 tbsp garam masala powder
- 2 tbsp cumin powder
- 1 tbsp chili powder
- 1 tbsp fish sauce
- 1 fresh chili pepper, finely chopped
- juice of ¼ of a lemon
- 100g canned pineapple, chopped
- 200ml coconut water
- 200g shrimp
- 200g basmati rice

Directions
Heat the oil in a frying pan, add the garam masala, cumin and chili powder and fry for a minute. Then add the fish sauce, pineapple and cocunut water. Simmer for a few minutes, then add the shrimp, chooped chili pepper and lemon juice. Cook on low heat for 10 minutes.
Cook the rice in water separately. You can add some cocunut water to the rice to give it a cocunut flavour.
Serve the curry over the rice. 

Carrot and spinach flan

It tastes better than it looks!

Serves: 2

Ingredients
- 200g spinach
- 2 medium size carrots
- 2 eggs
- 30g cheddar chees
- 90g cream cheese
- pepper





Directions
Steam the spinach, slice and steam the carrots.
In a blender mix spinach, carrots, eggs and cream cheese.
Pour the mixture into a bowl and add the cheddar cheese cut into small cubes and pepper to taste.
Pour into a tin and bake in the oven at 120C for 20 minutes.

Stuffed avocado

Serves 2

Ingredients

- 1 avocado

- 1 tomato

- a spoonful of feta cheese

- a spoonful of capers 

- olive oil

- salt

Directions

Slice the avocado in half longitudinally and remove the pit.

Cut the tomato in small cubes, and in a bowl mix the tomato, crumbled feta cheese, capers, olive oil and salt.

Pour the stuffing over the avocado halves and serve.