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• Dice the pumpkin into small cubes in order to mash it more easily.

• Bake the pumpkin for 10 minutes. If there is no oven, boil pumpkin for 15 minutes or steam for 20 minutes instead.

• Chop purple onion into very thin slices for it to absorb the balsamic vinegar. Add some sugar to improve the taste layering.

• Cut off the ends of the Thai asparagus before cooking.

• Cut out a “cross” at the bottom of the tomatoes. Boil, turning the tomatoes frequently, for five minutes. When the tomatoes have cooled down, the skin can now be peeled easily.

Ingredient (for 3 pax ):

Method: Vegetable

1. Chop the purple onion and cherry tomatoes

2. Boil mushrooms with a little salt until cooked.

3. Pan-fry cherry tomatoes until cooked.

4. Pan-fry purple onion for a few minutes, and then add balsamic vinegar simmer until cooked.

5. Put all prepared vegetables on the dish and decorate as in the photo.

Grilled Pumpkin Stuffed with Egg and Olive Oil Served with Toast

1. Chop the pumpkin into dice cuts and bake in 180°C for 10 minutes.

2. Mash the pumpkin and add olive oil.

3. Put eggs in room - temperature water and, then heat the pot on high heat and bring the water to a full rolling boil, and then turn to low heat for 6 minutes.

4. Since the eggs in half and remove the eggs yolks. Stuff the eggs with the mashed pumpkin.

5. Boil Thai asparagus with a little salt until cooked, and cut the end.

6. Chops tomatoes in half and pan-fry for a few minutes.

7. Peel the tomatoes and slice into lip shapes.

8. Slice Fitty Healthy Bread and black olives in half.

9. Pan-fry Fitty Healthy Bread in a little olive oil.

10. Put all prepared ingredients on top of Fitty Healthy Bread as shown in the photo.

Ingredient (for 3 pax):

Method:

1. Mix blueberry, honey and plain yoghurt in a blender.

2. Cut the top section of the strawberry.

3. Mix strawberry, honey and plain yoghurt in a blender.

4. Pour the blueberry smoothie in a glass, then pour the strawberry smoothie and finally decorate the glass with mint leaves.