Rice with raw carrot, beetroot, pumpkin and chestnut

By Ms H   Judit Hadnagy

This delicious, healthy, autumn dish provides wide range of nutrients. Eating it with your friends, enjoying the combination of the sweet taste of these different fruits and vegetables warms you up in this wet November evening. To enhance the atmosphere I recommend a glass of dry red wine with it. You should realise that this food contains some raw vegetables providing a better raw/ cooked food ratio.

Ingredients for 4 persons

Organic brown Basmati rice cooked	1 ½ mug  cooked
Carrot  raw  and grated	3 big  grated
Beetroot raw and grated	1 big grated
Cubed roasted pumpkin	500g
Cooked chestnuts  peeled	200g
Purple onion  chopped	1 big
Olives	20
Salt
Pepper
Butter	1 tbsp
Greek yogurt	2 tbsp
Wild  ruccola	Handful on the top

tbsp: table spoon

Mix all of the raw, cooked and roasted ingredients salt and pepper it up to your taste. Decorate for serving.

Gluten-Free Pumpkin Pie

By Ms H    Judit Hadnagy

It is a delicious gluten and sugar free dessert.

Ingredients for 6 persons

Pastry:
Gluten-free self rising flour	100g
Buckwheat flour	80g
Maize flour	20g
Potato starch	20g
Xanthan gum	1 tsp
Butter	100g
Egg	1 medium
Milk	2 tbsp
Filling:
Cooked pumpkin	500g
Walnut	80g
Eggs	2 medium
Yogurt	2 tbsp
Agave syrup	1 tbsp
Nutmeg	½ tsp
Cinnamon	½ tsp

Method:

·      Dice and cook the pumpkin

·      Turn on the oven to 180 ⁰C

·      Mix the flour and the butter well

·      Add the eggs and the milk to the mixture and make a dough

·      Transfer it into a buttered pie dish (25 cm diameter)

·      Place it into the preheated oven for 10 minutes

·      Filter the pumpkin

·      Homogenise the ingredients of the filling in a food mixer

·      Take out the pastry from the oven and pour the filling on

·      Place the pie back to the oven for another 20-25 minutes

Pumpkin Pie

It is a delicious gluten-free pie with high nutritional value.  It is suitable for toddlers.

Ingredients  for  6 persons

Base

200g ½ tsp 100g 100ml  1 medium 1     stuff 100ml 400g  100g 3 medium 1 tbsp 1 tsp

gluten-free flour   xanthan gum butter  water egg Freshly squeezed lemon juice almond milk pumpkin or squash pure ground almond or walnut eggs honey cinnamon

For this dish you can use Doves farm plain gluten-free flour mixed  with corm meal or rice flour and almond flour. If you allergic to corn instead it buckwheat and potato starch mixture can be used.

Method:

1.   Making the base

·      Mix the flour, xanthan gum and the butter well then add the egg, lemon juice and water (if it is required) carefully the pastry should be easily shaped.

·      Preheat the oven to 190-180 ⁰C .

·      Butter a 20- 22 cm diameter quiche dish and place the pastry into it. Taping with your wet hand cover the dish’s surface evenly with the pasty.

2.   Making the stuff

·      Mix the eggs, honey, pumpkin pure, almond flour, cinnamon together adding milk to the mixture slowly.

·      Pour the mixture into the pastry.

3.   Place it to the oven for 40-45 minutes.