Your uni food survival guide
1 ripe avocado
Half a lemon
2 slices of bread
Good drizzle extra virgin olive oil
Cut the avocado in half and carefully remove its stone, then scoop out the flesh into a bowl.
Squeeze in the lemon juice then mash with a fork to your desired texture.
Season to taste with sea salt and black pepper.
Toast your bread, drizzle over the oil then pile the avocado on top.
100g pudding rice
25 g sugar
700g Alpro Soya Original
Pomegranate seeds
Heat the oven to 150C/fan. Wash the rice and drain well.
Lightly grease an 850ml heatproof baking dish, then tip in the rice and sugar and stir through the Alpro drink.
Add the Alpro Plain with Almond and blend and pop in a bowl.
Sprinkle the nutmeg over if desired. Cook for 2 hours or until the pudding wobbles when shaken.
Put the rice in a bowl and mix in a pot of Vanilla dessert.
100g pasta (1 portion)
80g tomatoes
80g cherry mozzarella
2 wurstels
Boil a pot of salted water.
Once boiled, put the pasta in the pot and cook following instructions on the package.
In the meantime, put together the rest of the ingredients and season with salt, oil and pepper.
Add a sprinkle of parsley.
Drain the pasta and add the sauce. Buon appetito!
1 mango
2 large handfuls of chopped Kale
15g fresh ginger, grated
100g Alpro Plain with Almond Big Pot
Pomegranate seeds
Peel and cut the mango into pieces.
Put the mango, Kale and ginger into a blender and blend until smooth.
Add the Alpro Plain with Almond and blend and pop in a bowl.
Cut the passion fruit in half. Quickly dry roast the almonds in a frying pan.