OUR FAVOURITE RECIPES

Atl's Taboulleh
2 handfuls couscous, 1tsp vegetable stock, 1 shredded cooked chicken breast or packet of marinated tofu, 2 tsp lemon juice, 5 sliced spring onions, 6 sliced cherry tomatoes, 1tbsp chopped parsley.

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Place couscous and stock in bowl and cover with boiling water. Leave to stand for 5 minutes until all water is absorbed.
Stir through with a fork. then mix in the rest of the ingredients. Bon appétit!

Ashlie's Pancakes
1 roughly chopped banana, 1 scoop milk, 1 egg, 25g oats, oil, cream cheese, yoghurt, honey, blueberries

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Mix the banana, milk, egg and oats to make a batter. Heat some oil in a frying pan over a medium heat. Pour 3 piles of batter into the pan. Cook for 1 minute on each side. Remove and repeat. Spread cream cheese on one side of each pancake and pile up. Pour over a little honey and serve with yoghurt, banana and blueberries. Breakfast is served.

Superfast Hummus
1 can chickpeas, juice of 1 lemon, 3 crushed garlic cloves, 1tsp ground cumin, pinch salt, 1tbsp tahini, 4 tbsp water, 2tbsp extra virgin olive oil, seeded breadroll, top & tailed beans and carrots 1 tsp paprika 4 rounds of pitta bread

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Drain chickpeas and rinse. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a blender. Place in a bowl, sprinkle with paprika and serve with carrots, beans & breadroll.

Äppelkuch
125g butter, 125g brown sugar, vanilla essence, 3 eggs, 250g flour, 3tbsp milk, 6 apples peeled, cored, quartered and scored

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Preheat oven to 175ºC). Mix together butter, sugar and vanilla essence. Gradually add flour, eggs and milk. Place mixture in a round cake tin and place appples around. Place in oven and bake for 50 minutes.

Breakfast Kebabs
2 bananas sliced, juice of 1 lemon, 5 cubes tinned pineapple, 1 peeled orange cut into segments, 8 dried apricots, 1tbsp honey, 1 tsp mixed spice, yoghurt, grapes

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Stir lemon juice with banana. Thread all fruit on to skewers. Mix honey and mixed spice with leftover lemon juice. Brush mixture over skewers. Cook under medium preheated grill for 5 minutes. Serve with grapes and yoghurt.