Tasty and Easy Recipes

Ingredients:
225g couscous
1 bunch fresh parsley, chopped
1 bunch fresh coriander, chopped
1 red onion, very finely chopped
1 lemon, zest and juice
½ cucumber finely diced
1 tomato diced
30g sunflower seeds, toasted
4 tbsp olive oil
salt and freshly ground black pepper

Method:
Cover the couscous with twice its volume of hot water and leave to soak for 10 minutes.
Mix together with the remaining ingredients and leave to stand for 30 minutes to let the flavours develop.
Serve at room temperature.

Ingredients:
6 Cup Whole Wheat Flour
1 Cup Yogurt
1 tblsp Dry Yeast
1/2 Cup Water (warm)
1 1/2 Cup Water (hot)
1 tblsp Salt
Cornmeal

Method:
Put yeast in warm water. Let it dissolve in warm water for 5 minutes, set aside.
In a big jar mix hot water, salt and yogurt. Combine yeast and 4 cup flour.
In a mixer at low speed mix it for 7 minutes.
Mix remaining flour and knead for 10 minutes.
Combine more flour if dough is sticky type.
Place the prepared dough in an oiled bowl and coat the dough from both the sides.
Let it rise in warm place until doubled in size.
Make two long loaves for the dough.
Place it on a oiled baking sheet. Drizzle it with cornmeal.
Let it rise in warm place for 30 minutes.
Cut the top of the loaves with a knife and spray it with water.
Bake it in a preheated oven to 400 F till it appears to be brownish, it will take about for 30-40 minutes.

Ingredients:
750g frozen organic raspberries
85g fructose (available at supermarkets)
10 ml (2 tsp) vodka (optional)
Crushed ice

Method:
Thaw the raspberries, then pur’e them in a blender.
Pass the pur’e through a coarse sieve to remove the seeds.
Weigh out 600g of the pur’e and add to a bowl containing the fructose and vodka if using.
Stir until the fructose has dissolved. At this point the sorbet base can be refrigerated until needed.
To prepare the frozen sorbet, pour the raspberry base into the bowl of a food mixer and, using the paddle attachment, begin mixing it at a slow speed. Crush the dry ice by wrapping in a tea towel and beating with a rolling pin.
Slowly add spoonfuls of crushed ice. Continue mixing and adding ice a little at a time until the sorbet has frozen. Serve immediately or place in the freezer.