Main course - veggie 2024

• Crush or mince the garlic. Finely chop the onion and sage.
• Melt a knob of butter in a deep frying pan over medium-high heat. Add the onion, orzo, dried thyme and ground paprika, with half of each the garlic and the sage, and fry for 1 - 2 minutes.
• Deglaze with the white wine vinegar (1/2 tsp pp). Add the vegetable stock, cover with a lid and cook the orzo for 8 - 10 minutes.
• Meanwhile, dice the tomato.
• When the orzo is cooked, add in the tomato, onion chutney and half of the grated aged Gouda and stir well. Turn off the heat and set aside.

• Heat 1.5 tbsp of olive oil per person in a large frying pan over medium-high heat (see Tip). Fry the gnocchi for 8 - 10 minutes, turning them halfway.
• Meanwhile, grate the parmigiano in a bowl and scatter over a parchment-lined baking sheet.
• When the gnocchi are done, add a knob of butter and the rest of the garlic and sage, and fry whilst stirring for 2 more minutes.
• Add (HALF OF) the gnocchi to (HALF OF) the baking sheet.

Tip: Use one pan for the gnocchi per 2 persons so as not to overcrowd the pan.

• (!!! FOTO !!!) Scoop out the whole pumpkin, leaving about 1.5 centimetres on the edges.
• Mash the scooped-out pumpkin flesh roughly, then add to the pan with the orzo and mix well. Season with salt and pepper.
• Fill the pumpkin halves with the orzo filling and top with the rest of the grated cheese.
• Return the pumpkin to the oven, along with the gnocchi, and bake for 10 - 15 minutes. (@IRIS: please check timing parmezaan goed.)

• Heat a clean frying pan over high heat. Toast the pecans until golden-brown, then remove from the pan and set aside.
• Meanwhile, core and dice the apple.
• Melt a knob of butter in the same frying pan over medium-high heat and fry the apple with the sugar for 5 - 6 minutes. If the sugar starts to burn, add a little bit of water.
• In a small bowl, combine per person: 1 tbsp of extra virgin olive oil, 1 tsp of balsamic vinegar, 1 tsp of honey and 1/2 tsp of mustard. Mix well.
• Finely chop the fresh herb mix. Drain the cranberries.
• Spread the salad leaves onto a large plate. Top with the baked apple pieces and scatter over the goat's cheese, pecans and cranberries. 
• Drizzle the dressing over the salad.