About FeastforFamine

Hi there and welcome to FeastforFamine!

cropped-img_20181009_082554_230.jpgAre you bored with going home to another bowl of pasta, sandwich or reheated lasagna? Going out for a pizza, burger or a steak? If you fancy trying some of the other wonderful stuff going on out there in the world, welcome to my blog, FeastforFamine.

Come on in and join me on my journey around the world, creating food inspired by countries from  Zimbabwe to Peru!

 

FeastForFamine has four main goals, specifically to…

  • Promote flavours and ideas from corners of the world less well-travelled or promoted.
  • Put my own interpretation on some of those and share my ideas with you.
  • Draw attention to some of the issues currently going on in those countries, many of which are suffering greatly from war and/or famine.
  • Through my links with Save the Children, to raise some funds to support children suffering throughout those countries and the wider world.

The emphasis is on inexpensive, wholesome, widely available ingredients which we don’t always think of pairing. Exotic cooking need not cost the earth, but sometimes takes only a slightly more adventurous approach to give our taste buds something new to look forward to.

Sadly, closer to home, several hundred thousand people in the UK now regularly rely on foodbanks. So, I have deliberately chosen a charity whose scope includes the UK, and hope that the ethos behind my ideas and recipes will make most of them accessible to as many people as possible.

Every Monday throughout 2019 I will be posting a new recipe. if you try, and enjoy any of my recipes and you feel inspired to make a donation (of any amount) please feel free to click the link to the donations page. And if not, that’s fine too – I only hope that you enjoy the recipe! Please feel free to leave any comments or feedback, or suggestions for enhancing any of the recipes. The whole idea of this blog is promote experimentation, exchange of ideas and learning from experience!

Scroll down and be inspired x

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Inspired by Nigeria, Peanut Butter, Coconut and Banana Chip Crumbly Cookies

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GF

Kids will love these, low in added sugar, gluten free and high in protein!

Great with a glass of milk x

Prep: 5mins
Cook: 10mins

Makes 12

Ingredients: 200g peanut butter (smooth or crunchy), 1 large egg, 60g brown sugar, 50g natural peanuts, 30g dried banana chips, 20g desiccated coconut (unsweetened)

Method:

  1. Preheat the oven 160 (fan), line a baking tray with parchment paper
  2. Mix all your dry ingredients into the peanut butter
  3. Add your egg and mix really well
  4. Now using a teaspoon make 12 rounded shapes on your parchment paper, leaving some space in between each one as the mixture will spread
  5. Now bake for 10mins, remove from the oven and allow to cool completely before transferring onto a plate to eat straight away or an airtight container…yum!
One of the main problems facing children in Nigeria is the availability to nutritious food in order to help them grow and develop. There is also a lack of immunisation, and general health care needed to support mothers, their new born babies and young children, to find out what Save The Children are doing to help, please visit the link: https://www.savethechildren.org.uk/where-we-work/africa/Nigeria
If you would like to make a donation please visit the link:

https://justgiving.com/fundraising/feastforfamine

Thanks x

Spicy Oven Cooked Aubergines with my Bangladeshi Inspired Spicy Tomato Chutney!

IMG_20181020_104258_842.jpgI’m cold…so thinking about what to eat to warm myself up a bit!! On Monday I released recipes inspired by Bangladesh including a recipe for Spicy Tomato Chutney:

https://feastforfamine.blog/2019/01/14/inspired-by-bangladesh-carrot-bhajis-with-raita-also-included-extra-recipes-for-homemade-lime-pickle-and-spicy-tomato-chutney/

Well here is a really simple way to use it…

Prep: 5 mins
Cook: 55 mins (plus absorption time)

Serves 2 as a main 4 as a starter

Ingredients: 1 large Aubergine, 2 tbsp of olive oil

Method

  1. Cut your aubergine into medium slices (no more than 1/2 inch)
  2. Put on a plate and cover with kitchen towel and place a weight on top, like another plate, leave for 1-2 hours, allowing the paper towel to absorb the moisture
  3. Pre-heat your oven to 180(F), Gas mark 5
  4. Place your aubergine on a baking tray and cover with oil
  5. Bake for 40 minutes turning over half way through
  6. Remove from the oven and drain off any excess oil
  7. Top with the ready made Spicy Tomato Chutney and put back in the oven for 15 minutes
  8. Enjoy!

Goes well with rice for a more substantial dish.

In Bangladesh, children are at risks from many factors from the moment they are born, as well living in a country impacted by natural disasters, they are also exposed to threatening childhood diseases, as well as being subjected to exploitation, abuse and early marriage as they grow, to find out more about these children and what Save The Children are doing to help, please click on the following link: https://www.savethechildren.org.uk/where-we-work/asia/bangladesh

If you would like to make a donation please visit the link:

https://justgiving.com/fundraising/feastforfamine

Thanks x

Inspired by Bangladesh: Carrot Bhajis with Raita (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney)

20181013_182510Great as an appetiser or a light lunch, can also be served as a main course with rice and salad.

Serves 4 as a starter, 2 as a main.

Ingredients: 2 large carrots, 1 small onion, 2 heaped tbsps of self raising flour, 2 eggs, vegetable oil for deep frying, 1 tsp of mustard seeds, 1 tsp of turmeric, few springs of fresh coriander.

For the Raita: 250g greek yogurt (or natural yogurt), 1/4 of a large cucumber, small bunch of mint, small bunch of coriander, 1 small onion, 1 clove of garlic, pinch of salt.

Method

Make the raita first, in my experience, the longer the yogurt has in the fridge to infuse all the spices, the better!

  1. Empty the yogurt into a mixing bowl
  2. Peel and grate the cucumber, add this to the yogurt
  3. Peel and finely slice the onion and garlic, add to the yogurt
  4. Chop the fresh herbs add to the yogurt mixture with a pinch of salt, stir and keep in the fridge until ready to serve.

For the Carrot Bhajis

  1. Peel and julienne or grate your carrots and set aside
  2. In a large mixing bowl add the onion (finely sliced), mustard seeds, coriander and turmeric, and mix together
  3. Crack in two eggs and the flour and mix so that it is all well combined
  4. To the mixture add your carrot and mix well
  5. With the mixture make 8 rounded shaped bhajis, I find pushing these down into a cupcake/muffin, tray really helps them keep their shape
  6. Leave in the fridge for 30 mins
  7. Heat a large amount of oil in a deep pan, enough so that the bhajis will be covered, check that it is hot enough but testing a small amount of the batter
  8. When ready carefully place the bhajis into the hot oil, (you may have to do this in batches), and for 8 – 10 until crisp and golden
  9. Remove with a slotted spoon and place on kitchen towel to absorb some of the oil
  10. Serve with the homemade raita and maybe some homemade Lime Pickle or Spicy Tomato Chutney, recipes below…

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These will spice up any dish!

Lime Pickle

Ingredients; 4 limes, 1 red chilli, thumb sized piece of ginger, 1 tbsp of coconut oil, 1 tbsp of white wine vinegar,  juice of 1/2 a lemon, 1 tbsp of tomato puree, 1 tsp of mustard seeds, 1 tsp of brown sugar, pinch of salt.

Method:

  1. Cut the limes into eight pieces each and set aside
  2. Finely chop the red chilli and peel and thinly slice the ginger
  3. Heat the coconut oil in a pan and add the mustard seeds, frying until you hear them pop!!
  4. Turn the heat down and add all the other ingredients apart from the limes
  5. Stir and cook for 2 minutes
  6. Add the limes plus 100 ml of water, the juice of 1/2 a lemon and 1 tbsp of tomato puree
  7. Stir and bring to the boil, turn the heat down to a medium heat for 20mins stirring occasionally
  8. Allow to cool and place in sterilised jars until needed, will keep in the fridge for up to one month.

Spicy Tomato Chutney

Ingredients: 4 large tomatoes, 2 small onions, 1 clove of garlic, small bunch of coriander, 1 tbsp of coconut oil, 1/2 red chilli, 1 tsp of cumin, 1 tsp of mustard seeds, 1 tsp of tomato puree, 1/2 tsp of turmeric powder, pinch of salt.

Method

  1. Chop the tomatoes into chunks
  2. Peel and thinly slice the onion, garlic and chilli
  3. In a frying pan heat the coconut oil and add the cumin and mustard seeds until they start to pop!!
  4. Add the onion, garlic and chilli with the turmeric and fry for 2 – 3 mins
  5. Add the chopped tomatoes, the coriander, tomato puree, sugar, pinch of salt and 100ml of water
  6. Bring to boil then turn the heat down and cook on a medium heat for 20mins
  7. Allow to cool, unless using straight away (goes great with Aubergines!)
  8. Place into sterilised jars and store in the fridge for up to two weeks.
In Bangladesh, children are at risks from many factors from the moment they are born, as well living in a country impacted by natural disasters, they are also exposed to threatening childhood diseases, as well as being subjected to exploitation, abuse and early marriage as they grow, to find out more about these children and what Save The Children are doing to help, please click on the following link: https://www.savethechildren.org.uk/where-we-work/asia/bangladesh

If you would like to make a donation please visit the link:

https://justgiving.com/fundraising/feastforfamine

Thanks x

Inspired by the Ukraine: Beetroot Soup with Shredded Chicken, Garlic Breadcrumbs and Dill infused Yogurt

UkraineServes 4 – 6 for a delicious, healthy hearty main!

Ingredients;

For the soup – 2 x skinless chicken breast, 1 large beetroot (peeled and chopped into chunks), 1 large onion (peeled and sliced), 400g new potatoes (skin on cut into chunks), 1 large carrot (chopped into chunks), 1 small tin of cooked green lentils, 1 clove of garlic (peeled and thinly sliced), 1 tbsp of olive oil, 1 cube of low sodium chicken stock salt and black pepper

For the breadcrumbs – Slice of bread (any that you like), 1 tbsp of olive oil, 1 garlic clove

For the dill yogurt – 250g of greek yogurt, 1 heaped tsp of dried dill, juice of 1/2 a lemon.

Method:

  1. Start with your chicken, place the two chicken breast in a lidded pan with the chicken stock cube and 1 litre of cold water, bring to the boil then leave on a gentle simmer for 30mins
  2. Add your oil to a large saucepan and fry the onion and garlic for a few minutes, add the rest of the beetroot with 100ml of cold water, bring to the boil and leave on a low to medium simmer for 10mins with the lid on
  3. Now make your yogurt, mix the yogurt with the dill and lemon juice and leave in the fridge until ready to use
  4. When your chicken has finished poaching, remove the chicken breast from the pan and set aside and add all of the poaching liquid to your vegetable pan, now add all the rest of your vegetables including the lentils and cook on a medium heat with the lid on for 40 mins
  5. To make your breadcrumbs, blitz the bread in a food processor, heat 1tbsp of olive oil in a frying pan and fry one thinly sliced clove of garlic for 2 – 3 mins to infuse the oil, now add your breadcrumbs and fry until golden brown, set aside
  6. When your stew has finished cooking take your chicken breast and shred into pieces, check your seasoning, adding salt and pepper to taste, add chicken to the stew to warm through and now you are ready to serve…
  7. Serve the stew in deep bowls with a good dollop of your dill yogurt and a generous sprinkle of breadcrumbs…enjoy!
    As well as living through harsh winters, children in the Ukraine continue to live amidst conflict. Many of their homes destroyed, and roads blocked making it increasingly difficult to access supplies, schooling and urgently needed medical care. To find out what Save The Children are doing to help, please visit their website using the link:

    https://www.savethechildren.org.uk/where-we-work/europe/ukraine

    If you would like to donate please visit the link: https://www.justgiving.com/fundraising/feastforfamine

    Thanks x