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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Celebrate Chinese New Year with Five Spiced Whole Roast Chicken

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Celebrate Chinese New Year with a comforting, nourishing bowl of chicken, broth, veggies and rice, all gently spiced in authentic Chinese flavours.

Serves: 4 – 6 maybe with some leftovers too!

Ingredients: 1 whole chicken, 2 cinnamon sticks, 4 cloves, 2 star anise, 2 garlic cloves, 1 tsp. fennel seeds, 1 tsp. peppercorns (green/black or szechuan pepper if you can get it), 1 large carrot or two smaller ones, cut into chunky batons, 2 celery sticks cut into batons and 1/2 tsp. of sea salt.

Method:

  1. Pop all your ingredients into a large lidded pan (big enough to fit a whole chicken!), pop the chicken on top, breast side up
  2. Top up with water, until you the covering the chicken
  3. Bring to a rolling boil and then simmer with the lid on for 1 hour
  4. Turn the chicken over and cook for a further 20mins
  5. Remove the chicken and vegetables from the pan and cook on a high heat for 10minutes to reduce the stock down and intensify the flavour
  6. Cook your rice or noodles if serving with the chicken
  7. Carve your chicken and serve on a bowl or rice or noodles with the veg and pour the stock over
  8. Can season with sesame oil and soy sauce if you wish
  9. Enjoy!

Cheats Mini Lemon Meringue Tarts

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These are so easy to make and great as part of a little dessert tray or just with a cuppa!

Makes: 14 Mini Tarts

Ingredients: 100g salted or unsalted butter, 200g self raising flour, 1 egg, 1 jar of Lemon Curd, 8 mini meringues

Prep: 15 – 20 mins
Cook: 30mins chill time/14 mins in the oven

Method:

  1. Mix the butter and flour into a breadcrumb like consistency, then add one egg to combine the mixture, make into a ball and leave in the fridge for 30mins
  2. Pre-heat your oven to 180F
  3. Roll out your pastry to the thickness of a pound coin
  4. Cut out 14 disc, using cake cutter or top of a cup
  5. Press these down into a muffin/cupcake tray prepared with cases
  6. Add cases on top of the pastry and add your blind baking beans, (I actually just used out of date lentils for this)
  7. Cook in the oven for 10-12 mins
  8. Take off the blind baking beans and cases and prick the pastry all over with a fork and pop back into the oven for 2 mins
  9. Take out of the oven and allow to cool
  10. Fill each pastry case with 2 tsp. of lemon curd and top with crumbled mini meringues
  11. Eat hot or cold, served with custard, ice cream or just a nice cuppa
  12. Enjoy!

This recipes uses the pastry from my previous recipe: Nan’s Jam Tart which can be found by clicking the link. 

 

FeastforFamine 2019 – Check out all 52 Recipes Here!

Below I have added a full list of all the recipes created in 2019, so if you’d like to get some inspiration for some tasty dishes please take a look!

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

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

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

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

Super Easy Gluten Free Nutella Cookies

Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal

Inspired by Zimbabwe: Tomato Chicken Stew with Peanut Butter Rice

Inspired by Mozambique – Rich Chocolate, Cashew Nut and Sweet Potato Mousse

Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea

Inspired by Haiti – Crab and Sweet Potato Fritters

Inspired by Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards

Inspired by the Lebanon – Whole Roast Lebanese Chicken with A Cauliflower, Bulgar Wheat Tabbouleh

Inspired by Brazil Piri Piri Style Turkey Breast, Black Beans, Orange and Tomato Rice, Smashed Avocado and a Simple Salsa

Syrian Inspired Fruit Salad

Syrian Inspired Aubergine Dip with Honey and Pistachios

Inspired by Greece – Oregano and Garlic Roasted Tomatoes with Lemon, Feta and Olive Topped Jacket Potatoes

Inspired by Peru – Chicken, Black Rice, Green Sauce and Avocado Salad

Indian Inspired – Chickpea Dahl with Eggs and Homemade Raiti

Inspired by Afghanistan: Spiced Slow Cooked Lamb, Carrot, Almond, Tumeric and Sultana Rice with Carrot Yogurt

Inspired by Spain – Smokey Bean Stew with Paprika Mayo

Inspired by Columbia – Tuna Steak Stew with Lime and Oregano

Inspired by England – Egg and Bacon Oven Baked Muffins

Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles

Inspired by the Philippines: Tapioca and Mango Jelly Pots

Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato Cakes

Inspired by Japan: Omelette with Yellow Sauce and Pickles

Inspired by Iraq – Cucumber, Dill and Yogurt Soup

Inspired by Nepal – Fried Tumeric Fish with Fresh Mint Sauce

Inspired by The Ivory Coast – Coconut and Salty Peanut Truffles

Inspired by South Africa – Mild Beef Curry with Banana

Inspired by Mexico – Avocado and Cucumber Gazpacho

Inspired by Vietnam – Aubergine Buns with Veggie Pickles and Spiced Mayo

Inspired by New Zealand – Orange, Honey and Macadamia Nut Pavlova

Inspired by Libya – Spiced Orange Chicken with Coriander and Pinenut Pasta

Inspired by Myanmar: Pork and Mango, Coconut Noodles

Inspired by the USA – Key Lime Pots

Inspired by Australia – Beer soaked Chicken Wings with Apple and Cucumber Salad

Inspired by Portugal – Chorizo Loaf

Inspired by India – Potato and Sweetcorn Samosas with Pea Raita

Inspired by Egypt – Courgette and Chickpea Salad with Dukkah

Inspired by Korea – Vegan Asparagus and Ginger Pancakes

Inspired by Guatemala – Coffee, Banana and Chocolate Condensed Milk Ice Cream

Inspired by Jordan – Oven Baked Fragrant Rice with Crispy Chickpeas and a Parsley Lemon and Cucumber Sauce

Inspired by Kenya – Ginger Drizzle Sponge Cake

Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola

Inspired by Hungary – Orange Pepper and Paprika Soup

Inspired by France – Healthier Baked French Toast with Pears, Walnuts and Honey

Inspired by Canada – Maple Syrup and Pecan Candy Apples

Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta

Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze

Inspired by Romania – Horseraddish and Dill Roasted Salmon with White Beans, Beetroot and Kale

Inspired by Italy – A Kinda Osso Buco Ragu with Smashed Rosemary Potatoes

Inspired by Venezuela – Pan Coated Pork with Avocado Green Sauce

Inspired by China – Prawn Party Puffs

Inspired by Austria – Maya’s Christmas Butter Biscuits

Inspired by Russia – Winter Potato Salad

Carribean Style Slow Cooked Pork

This is a really easy, delicious slow cooked pork dish packed with loads of flavour, great served with mash and veg to keep you warm this winter – I don’t have a photo of the finished dish as it didn’t last long!

Serves: 4 – 6

Ingredients: 800 – 1kg of Pork Shoulder (fat removed), 2 x celery sticks, 2 cloves of garlic, 1/2 a lemon, 1 onion, 1 cinnamon stick, 2 small chillies (whole), more if you like it hot! 2 bay leaves, 1 tsp. dried thyme, 500ml ginger ale, good pinch of salt and pepper.

Method:

  1. Preheat your oven to 130F
  2. Roughly chop all of your vegetables
  3. Place the pork in an oven proof lidded dish
  4. Scatter all of the vegetables and dried herbs plus the lemon all over the pork with good pinch of salt and pepper
  5. Pour over the ginger ale put the lid on and pop into the oven for 4 hours, checking half way through cooking time that it is not drying out, if it is add a little water, at this stage also pour some of the juices back over the pork
  6. Pop back in the oven until cooking time is up
  7. Allow to rest for 10 – 15mins then you should be able to shred the pork easily
  8. Serve with some extra veg, potatoes or rice and drizzle over some of those amazing juices…
  9. Enjoy!

That’s a Wrap!

So that’s it!

All 52 recipes from the World for the World complete, with a few extras thrown in along the way… uploaded, prepped and eaten…Bringing you new ideas from places like Syria, (for which there were two recipes), Ethiopia, Madagascar, Afghanistan, Iraq, Haiti and even Yemen.

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I hope you have enjoyed our culinary trip this year and have got to try a few of the recipes too, it’s been a real journey for me and I have learnt a lot about other places I wouldn’t have had I not started this project -researching ingredients, cuisines, methods of cooking, and traditions from around the World.

 

Through our shared love of food, I also hope FeastforFamine has helped raise awareness of the struggles children face day to day around the World.

Together we have raised £1,182.34, which has already started to help provide a better future for children in the UK and overseas and with the monies raised we have helped support the work needed to improve the education, health and rights of children everywhere, so a huge thank you to everyone who has shown their support to my year of fundraising.

If you would like to find out more about the amazing work of Save The Children, please visit their website for more details:

http://www.savethechildren.org.uk

FeastforFamine will be back next year but not yet sure when, so to keep you going I have put together a list of all of the recipes covered this year below.

Thank you again for your support and I look forward to cooking with you in 2020!

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Happy New Year

Cheers!

Rosalyn x

Recipe Index

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

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

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

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

Super Easy Gluten Free Nutella Cookies

Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal

Inspired by Zimbabwe: Tomato Chicken Stew with Peanut Butter Rice

Inspired by Mozambique – Rich Chocolate, Cashew Nut and Sweet Potato Mousse

Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea

Inspired by Haiti – Crab and Sweet Potato Fritters

Inspired by Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards

Inspired by the Lebanon – Whole Roast Lebanese Chicken with A Cauliflower, Bulgar Wheat Tabbouleh

Inspired by Brazil Piri Piri Style Turkey Breast, Black Beans, Orange and Tomato Rice, Smashed Avocado and a Simple Salsa

Syrian Inspired Fruit Salad

Syrian Inspired Aubergine Dip with Honey and Pistachios

Inspired by Greece – Oregano and Garlic Roasted Tomatoes with Lemon, Feta and Olive Topped Jacket Potatoes

Inspired by Peru – Chicken, Black Rice, Green Sauce and Avocado Salad

Indian Inspired – Chickpea Dahl with Eggs and Homemade Raiti

Inspired by Afghanistan: Spiced Slow Cooked Lamb, Carrot, Almond, Tumeric and Sultana Rice with Carrot Yogurt

Inspired by Spain – Smokey Bean Stew with Paprika Mayo

Inspired by Columbia – Tuna Steak Stew with Lime and Oregano

Inspired by England – Egg and Bacon Oven Baked Muffins

Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles

Inspired by the Philippines: Tapioca and Mango Jelly Pots

Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato Cakes

Inspired by Japan: Omelette with Yellow Sauce and Pickles

Inspired by Iraq – Cucumber, Dill and Yogurt Soup

Inspired by Nepal – Fried Tumeric Fish with Fresh Mint Sauce

Inspired by The Ivory Coast – Coconut and Salty Peanut Truffles

Inspired by South Africa – Mild Beef Curry with Banana

Inspired by Mexico – Avocado and Cucumber Gazpacho

Inspired by Vietnam – Aubergine Buns with Veggie Pickles and Spiced Mayo

Inspired by New Zealand – Orange, Honey and Macadamia Nut Pavlova

Inspired by Libya – Spiced Orange Chicken with Coriander and Pinenut Pasta

Inspired by Myanmar: Pork and Mango, Coconut Noodles

Inspired by the USA – Key Lime Pots

Inspired by Australia – Beer soaked Chicken Wings with Apple and Cucumber Salad

Inspired by Portugal – Chorizo Loaf

Inspired by India – Potato and Sweetcorn Samosas with Pea Raita

Inspired by Egypt – Courgette and Chickpea Salad with Dukkah

Inspired by Korea – Vegan Asparagus and Ginger Pancakes

Inspired by Guatemala – Coffee, Banana and Chocolate Condensed Milk Ice Cream

Inspired by Jordan – Oven Baked Fragrant Rice with Crispy Chickpeas and a Parsley Lemon and Cucumber Sauce

Inspired by Kenya – Ginger Drizzle Sponge Cake

Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola

Inspired by Hungary – Orange Pepper and Paprika Soup

Inspired by France – Healthier Baked French Toast with Pears, Walnuts and Honey

Inspired by Canada – Maple Syrup and Pecan Candy Apples

Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta

Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze

Inspired by Romania – Horseraddish and Dill Roasted Salmon with White Beans, Beetroot and Kale

Inspired by Italy – A Kinda Osso Buco Ragu with Smashed Rosemary Potatoes

Inspired by Venezuela – Pan Coated Pork with Avocado Green Sauce

Inspired by China – Prawn Party Puffs

Inspired by Austria – Maya’s Christmas Butter Biscuits

Inspired by Russia – Winter Potato Salad

Inspired by Russia – Winter Potato Salad

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Christmas is nearly here and already I am thinking of the leftovers and this salad goes really well with cold meats as part of a buffet, looks pretty in pink too! Perfect for Boxing Day…

Serves: 6 (for a larger buffet side, just double the quantities).

Prep: 15-20mins
Cook: 12mins

Ingredients: 4 eggs, 500g potato, 200g drained pickle beetroot, 4 tbps. of mayonnaise, juice of half a lemon, 1 heaped tsp. of dried dill, good mil of salt of pepper.

Method:

  1. Boil your eggs for 10mins then set aside to cool
  2. Peel and chop your potatoes in roughly 1cm cubes
  3. Boil for 12mins, drain and allow to cool
  4. Once the potatoes and eggs have cooled mix in with the mayonnaise
  5. Drain your beetroot and if not too messy cut the pieces up a bit and add to the egg and potato
  6. Squeeze over your lemon juice and mix in the dill
  7. Season well
  8. Enjoy!

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.

Thanks x

Christmas Time with FeastforFamine Friends

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Not many other times of year compare to Christmas when thinking of food, from the cooking to the eating to the gifting to the preparing, so as part of Feastforfamines’ philosophy to celebrate food from all corners of the world, I’d like to share with you some of the lovely foodie traditions that have been passed on to me – ENJOY!

So let’s start with Portugal, and more specifically the traditions of the Portuguese island Madeira, where the cooking of pork is essential for many typical Christmas dishes, as well as being preserved or smoked for other uses throughout the year.

A very popular pork dish at this time is ‘Carne Vinha D’Alhos’, which translate to pork marinated in wine and garlic, and if you would like to have a go at making this I would probably recommend using a pork shoulder joint.

Carne Vinha D’Alhos

Ingredients:

1 kg pork with some fat, Garlic cloves (as many as you dare!), 1 bay leaf, Bouquet garnet, 2 litres of white wine, 1 litre of vinegar, food sprinkle of coarse sea salt, good sprinkle of ground pepper.

Method:
1. Dice the meat and marinate for two to three days with wine, vinegar, garlic cloves, bay leaves, bouquet garni, salt and pepper.

2. Fry the meat in the marinade until tender and add some lard (optional, but traditional).

3.Hold onto the meat cooking liquid to add as sauce to slices of homemade bread, best served with potatos or in sandwiches.

In the build up to Christmas, many people like to prepare or buy the traditional honey cake and give as gifts to friends and family. Honey Cake is the oldest and most widely know of all the Madeiran sweets, and as a special treat I have the recipe right here:

‘Honey Cake’

Ingredients:

1 kg sugar cane honey, 1.5 kg flour, 400g butter, 250g lard, 750g sugar, 150g chopped almonds, 100g chopped apple, 25g baking soda, 10g Ground Cloves, 10g Ground Cinnamon, 10g Ground Sweet Fennel, 1 Ground Nutmeg, 250g Bread (leaven), 1 glass of Madeira Wine, 1 Oranges juice and zest, 1 Lemon juice and zest, cup of Raisins, cup of walnuts for decoration.

Method:

1.Add the lard, butter, sugar cane honey and sugar in a saucepan and melt all the ingredients together.

2. Let it cool.

3. Add this to a bowl with the remaining ingredients mix well for around 10 minutes to make sure everything is combined.

4. Cover with a towel and let stand for 24 to 48 hours.

5. Pour the bater into, greased and lined cake tins and pour, garnish with whole walnuts and bake at 200º C for 25 minutes.

These cakes can be kept for a whole year. To eat break the cake with your hands, it is tradition!

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From Austria, I have two lovely recipes, the first was my last recipe – Maya’s Christmas Butter Biscuits, known as ‘Butterkekse’ in Austria, a recipe that Maya has made every Christmas with her mum and grandma, they make them together, decorate them and then hang them on the tree. I think I will be doing this with my daughter every year now too. The other recipe from Austria is for ‘Lebkuchen’, dark little cookies with loads of spice, please see recipe below:

‘Lebkuchen’

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Ingredients:
280g rye flour, 180g icing sugar, 80g honey, 2 eggs, 1 tsp sodium bicarbonate, 1 tsp. Lebkuchen spice, zest of an orange.

Method:

1. Preheat oven to 200º

2. Combine all the dry ingredients together well

3. Add the egg and work to a dough

4. Roll out and cut to about 1-2cm thick

5. Place on a lined baking tray and bake in the oven for 10mins

6. Allow to cool and can be eaten as they are, or covered with chocolate glaze or basic sugar icing.

A friend of mine who grew up in Germany has shared with me a recipe that was given to her, handwritten when she was 18, ‘Zimtsterne’ or ‘Cinnamon Stars’. These are a well known and loved recipe in Germany, along with other Christmas specialities such as Stollen (fruitcake with a marzipan centre), Spekulatius biscuits (spiced biscuits) and Dominosteine (domino stones – a little chocolate covered cube of ginger bread with marzipan and jelly).

So here it is the recipe for Cinnamon Stars, but I have been warned this can get a little sticky, so best to roll it out between two sheets of greaseproof paper.
‘Zimtsterne’ or ‘Cinnamon Stars’
Ingredients:
500g ground almonds, 5 egg whites, 450g icing sugar, sieved, 2 teaspoons ground cinnamon, 1 dessertspoon Kirschwasser (cherry schnapps)
Method:
1.Whisk the egg whites into stiff peaks and fold in the sieved icing sugar.
2.Put one cup of this mixture aside to use as a glaze for the finished biscuits.
3.Add in the ground almonds, ground cinammon and the Kirschwasser to the remaining mixture and knead together quickly into a dough.

4.Cover the dough with clingfilm and allow to cool in the fridge for an hour.

5.Sprinkle a biscuit tray with icing sugar, and roll the dough out onto the tray until it is 1 cm thick. (it is a good idea to do this between two sheets of greaseproof paper, so sprinkle the icing sugar onto the bottom sheet and more onto the top of the dough before putting the top sheet on, (Do not have your rolling pin in direct contact with the dough or disaster will ensue!!!!)

6.Cut out star shapes using the star-shaped cookie cutter.

7.Cover the stars evenly with the glaze you set aside earlier.
8.Place the biscuit tray inside a larger tray or tin, and allow the biscuits to dry out at room temperature overnight.

8.The next day, heat the oven to Gas Mark 4 or 180C and bake the biscuits for 8-9 minutes. The finished biscuits should still be pale and the glaze should remain white.

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Now to Spain, where I am told that marzipan alongside Turron, (a type of nougat), is the star of Christmas sweets, and it’s not surprising with Toledo producing 80% of all the marzipan in Spain each year. The marzipan recipe is very simple and is used throughout Christmas time to make little figures and Christmas like shapes, making them an ideal gift for many…so if you would like to have a go at ‘food gifting’ Spanish style, then take a look at the recipe given to me below:

‘Mazapan’

Ingredients:

200g Ground Almonds, 200g Icing sugar, 1 egg

Method:
1. Mix all dry ingredients together well making sure there aren’t any lumps, (you may want to sift the icing sugar’

2. Separate the egg white from the egg yolk

3. Keep the yolk in a sealed container in the fridge for later

4. Beat the egg white a little and add to the dry ingredients

5. Mix well until you have formed a dough, if it feels too wet add some more almonds and icing sugar

6. If the dough starts to crack then add a little water

7. With slightly wet hands, mould into a ball, cover with cling film or bees wax and pop in the fridge for one hour

8. Pre-heat oven to 200ºc

9. Take the marzipan out of the fridge and start to make into little little figures, (those based on more rounded shapes are best, snowman etc), your dough should give your around 12 figures

10. Place on a lined baking tray, beat the egg yolk and lightly brush over the little figures

11. Once your oven has reached 200º turn the oven off and put the grill on place the baking tray underneath for around 3 minutes, until they start to turn golden brown

12. Take them out of the oven and allow to completely cool before handling them or they will break!

13. You can now add details with food colouring pens if you wish

14. ENJOY!

In Poland, gingerbread is a big Christmas tradition, families get together to make the biscuits, and as with Maya’s Biscuits, are often used to decorate the tree. There are many varieties but they are often made with honey not sugar and are then covered in chocolate, some varieties are made weeks in advance and gingerbread cake is often filled with plum jam and butter. The city of Torun has been making gingerbread since the 13th Century capitalising on the exotic spices coming over from India and the Middle East, there is even a gingerbread festival and a gingerbread museum here. I have been given some links for good gingerbread recipes which you can find below:

https://www.bbcgoodfood.com/recipes/piernik-polish-gingerbread

http://www.polskafoods.com/polish-recipes/honey-spice-cookies-pierniki

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We never got this adventurous in my house when I was growing up, although I did make a chocolate ‘Christmas Log’, with my father every year on Christmas Eve, which consisted of covering a shop bought large chocolate swiss roll in melted chocolate, allowing to cool and then smothering it in icing sugar, then adding little figurines, I loved it!! But I have already started to recreate some of the lovely recipes shared here by FeastforFamine friends with my family, some of which I hope will become our traditions too.

Thank you, to all of you who have contributed to this post and whatever your traditions at Christmas time, I wish you a very Merry Christmas.

x