Only Recipes, by Alessandra Zecchini ©

Roasted pumpkin medallions with pumpkin and sunflower seeds Slice, peel and place onto an oven tray, drizzle with olive oil, salt, smoked paprika, garlic and crushed cumin seeds. Roast until tender. Toast a few pumpkin and sunflower seeds the oven and sprinkle on the pumpkin medallions before serving. In addition I had the last zucchini in the garden, not quite a marrow but quite big, so I sliced it and baked it too: Baked zucchini Wash and slice lengthwise, drizzle with olive oil and salt, bake. That all! To serve I added some basmati and lentils Lemon basmati and lentils Wash and cook the basmati with a small pinch of salt, open a can of lentils, drain from the water and pour the lentils on top of the rice during the last five minutes of cooking. Turn off the heat, add two tbsp of lemon juice and stir. And to top some instant hummus with almond dukka: Instant hummus Open a can of chickpeas, drain and keep half of its water. Blend the ch

 I used one cup of chestnut flour, 2 tsp cocoa, a few sultanas and enough water to make a batter. I poured the batter in silicone moulds and baked for about 20 minutes (until a toothpick came out clean). Very yummy, incredibly filling, and healthy too. Photos and Recipes by Alessandra Zecchini  ©