Ingredients:

Instructions:

Preheat the oven to 200°C/400°F.

Wash and cut the potatoes into thin slices.

In a bowl, mix the sliced potatoes with the grated cheese, salt, turmeric, pepper and oregano.

Heat a little olive oil in a pan over medium heat. Add the potato mixture to the pan and cook for 5-6 minutes on each side, until crisp and golden.

While the potatoes are cooking, cut the grapes in half and the porcini mushrooms into slices.

In another bowl, mix the grated orange and lemon peel with a drizzle of honey and season with salt and pepper to taste.

Once the potatoes are cooked, transfer them to a serving plate and garnish with the grape slices, porcini mushrooms and crumbled Roquefort cheese.

Drizzle with the orange and lemon honey mixture and sprinkle with oregano and grated cheese.

Serve immediately and enjoy!

-THRY- 

     Pumpkin is a nutritious and versatile  vegetable that offers several health benefits. Here are some of the benefits of pumpkin:

Rich in nutrients: Pumpkin is low in calories and high in vitamins and minerals, including vitamin A, vitamin C, potassium, and fiber...

     Ingredients:

1 medium-sized pumpkin

Instructions:

1. Preheat the oven to 375°F/190°C.

2. Cut the top off the pumpkin and remove the seeds and pulp with a spoon. Set aside the pumpkin.

3. Rinse the rice in a fine mesh sieve and place it in a pot with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.

4. In a separate pan, heat the olive oil over medium heat. Add the diced green pepper, minced garlic, and sesame seeds, and sauté for 2-3 minutes.

5. Add the cooked rice to the pan with the peppers and garlic. Stir to combine and add salt, pepper, and dried thyme to taste.

6. Place the pumpkin in a baking dish and spoon the rice and pepper mixture into the pumpkin until it is full. Replace the top of the pumpkin.

7. Bake in the preheated oven for 1 hour, or until the pumpkin is tender when pierced with a fork.

8. Remove the pumpkin from the oven and let it cool for 10-15 minutes before slicing and serving.

Enjoy your delicious stuffed pumpkin with rice and peppers!

-THRY-