Guest recipes with FARAH SHAMMAS

Zucchini with Tahini and Mustard Fritters

1 large zucchini, grated, add 1 tablespoon of salt to help drain excess water, leave for ten minutes and squeeze liquid out

1.5 cups whole-wheat flour

1 tablespoon of Dijon mustard

1.5 tablespoons of tahini

2 tablespoons of fresh lemon juice

1/2 teaspoon of Himalayan salt

1/2 teaspoon of fresh fly ground black pepper

Mix all together in a bowl

Make into 12 equally burger patties

Lightly fry in less than a tablespoon of olive oil

You will need approximately two minutes on each side

You can then transfer to a lined baking tray and leave in the oven on low heat (100 degrees Celsius) until the rest of your food is ready

Serve with sweet chilli sauce or any other favourite

Cinnamon Chocolate Chip Biscuits

3 tablespoons of chocolate chops

1.5 cups of almond flour

1 teaspoon of cinnamon

1 teaspoon of ground ginger

1/2 teaspoon of nutmeg

5 tablespoons of agave syrup

1/2 teaspoon of Himalayan salt

1 teaspoon of bicarbonate of soda

1 tablespoon of ground flaxseed mixed with three tablespoons of hot water and left for five minutes

1 teaspoon of flaxseed oil

2 tablespoons of olive oil

Mix all together and make into required shapes (you should get about 8 decent size biscuits)

Bake for ten minutes at 180C

Vegan Chai Tea

1/2 mug almond milk

1/2 mug coconut milk

1 to 1.5 teaspoons Looseleaf Tea

2 to 3 teaspoons (to taste) light agave syrup

1 level teaspoon fennel seeds

5 cardamom pods

5 black peppercorns

1/5 to 1/4 teaspoon ground ginger

1/5 to 1/4 teaspoon ground nutmeg

1 cinnamon stick

2 star anise

10 cloves

Ground cinnamon

Fill up the mug or teacup of your choice with half almond milk and half coconut milk. Leave some room in the cup for expansion and froth afterwards.

Pour the milk into the pan and place on high heat

Add the agave syrup and stir

Add the tea and stir again to begin steeping

Add the spices

Allow the mixture to heat to a just boiled temperature

Turn the heat down to a minimum and let simmer for 3 to 5 minutes. The more time the chai simmers, the stronger it will be.

Turn the heat up again until boiling.

Pour into cup through a funnel and a sieve.

Froth the mixture in the cup with a milk frother.

Optional: Sprinkle some ground cinnamon or nutmeg on top of the chai latte. Place the cinnamon stick back in as a garnish / stirrer.

Serve hot.

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