FeastforFamine

About FeastforFamine

Hi there and welcome to FeastforFamine!

Are 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

It’s Nearly The Weekend…

Breakfast, Brunch, Cheap, Easy, Eggs, Food, Lunch, Quick, Recipes, World

So check out my egg recipes for breakfast and brunch ideas, from Yemeni Scrambled Eggs to Japanese Omlette with Pickles.

Click on the links below to create your favourite egg dish this weekend!

https://feastforfamine.blog/2019/05/27/inspired-by-japan-omlette-with-yellow-sauce-and-pickles/

https://feastforfamine.blog/2019/05/06/inspired-by-england-egg-and-bacon-oven-baked-muffins/

https://feastforfamine.blog/2019/04/08/indian-inspired-chickpea-dahl-with-eggs-and-homemade-raiti/

https://feastforfamine.blog/2019/02/18/inspired-by-yemen-scrambled-egg-with-green-beans-and-hot-spiced-yogurt-served-with-clove-and-cardamon-black-tea/

See you Monday x

Inspired by Portugal – Chorizo Loaf

Baking, Cheap, Easy, Food, Lunch, Main Course, Picnic Food, Quick, Recipes, Summer Recipes, World

Makes one loaf – great for picnics!

Prep: 15mins
Cook: 30 – 40mins

Ingredients: 250g plain flour, 150g chorizo (thinly sliced or cut into cubes), 4 large eggs, 150ml olive oil, 100ml semi skimmed milk, 50g plain yogurt, 50g hard cheese like parmesan, 1 tsp. baking powder, 1 tsp. dried thyme

Method

Preheat oven to 160F
Beat your eggs until pale then add all of the rest of the wet ingredients and mix well
In a separate bowl mix together the remainder of dry your ingredients except the chorizo
Add the dry ingredients to the wet mixture slowly mixing well
When all combined add the chorizo and combine with the batter
Grease a loaf tin and pour in your batter
Cook for 30 – 35 mins checking if it’s cooked by using a knife straight down the middle of the loaf and if it comes out clean your loaf is done, if not give it another 5 – 10mins
Allow to cool
Enjoy!

To find out about the amazing work Save The Children are currently doing to support children across the globe, please visit the link:

https://www.savethechildren.org.uk

And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving

Thanks

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

BBQ, Cheap, Cheap Meat Cuts, Easy, Food, Recipes, Summer Recipes, World

Looking for a super easy marinade for your chicken, then you need to try this, great baked in the oven or on the BBQ.

Makes: 16 wings

Prep: 10mins

Cook: 40mins

Ingredients: For the chicken wings; 250ml beer, 1 tbsp. runny honey, 1 tsp. English mustard, a little salt.

For the salad; 1 green apple, 1/2 cucumber, good squeeze of lemon juice, salt and pepper to taste.

Method:

Combine the beer, honey and mustard and mix well
Add your chicken wings and make sure they are submerged in the liquid
Leave in the fridge overnight or for as least 4 hours
Preheat your oven to 200f
Take the chicken wings out of the marinade and place onto a baking tray, pouring a little of the marinade over to stop them drying out
Sprinkle with a little salt and pepper and bake in the oven until golden brown but not burnt, (35-40mins), alternatively you could cook these on the bbq!
To make your salad chop your cucumber and apple into chunks, mix together and add a good squeeze of lemon juice and salt and pepper to taste.
Serve your chicken wings alongside the salad
Enjoy!

To find out about the amazing work Save The Children Australia are currently doing to support children across the globe, please visit the link:

https://www.savethechildren.org.au

And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving

Thanks

Inspired by the USA – Key Lime Pots

American Inspired Desserts, Dessert, Easy, Food, Recipes, World

Love the taste of Key Lime Pie but don’t like the calories? Then try these, super easy to make Key Lime Pots!

Serves: 4

Prep: 10mins

Cook: 1 hour chill time

Ingredients: 375g ready made custard, or vanilla flavoured yogurt, 230g thick Greek yogurt, 75g digestive biscuits, juice and zest of 1 lime.

Method

Crush or blitz the digestives in a food processor and divide equally between 4 glasses or small bowls
Top with the custard
Add the juice of the lime to the Greek yogurt, mix well and add this on top of the custard
Sprinkle the zest of the lime on top of the desserts and keep in the fridge for at least one hour before serving
Enjoy!

To find out about the amazing work Save The Children in the USA are currently doing to support children across the globe, please visit the link:

https://www.savethechildren.org

And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving

Thanks

July Recipe Review – From New Zealand to Myanmar

Asian Flavours, Baking, Cheap, Cheap Meat Cuts, Comforting, Dessert, Easy, Food, Gluten Free, Lunch, Main Course, new zealand, Noodles, pavlova, Pickles, Recipes, Spicy, Starters, summer desserts, Summer Recipes, Vegetarian, World

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Hi All!

So how is Summer treating you so far? Exams, deadlines? Or vacations and new destinations? Whatever you are doing I hope it is filled full with sunshine, picnics, BBQs and alfresco dining!

The beginning of July marked the six month anniversary of the Feastforfamine journey and as a little bonus recipe I shared Nan’s Jam Tart, a recipe I remember fondly from my childhood and now share with my daughter, it’s so easy but so tasty and full of memories for me!

First stop in July took us to Mexico, to cool down with the Inspired by Mexico – Avocado and Cucumber Gazpacho, a really easy lunch or refreshing light starter. Next we went to Vietnam to explore a different take on the Banh Mi, the famous baguette normally filled with pork, pate, mayo and pickles. I wanted to try and create a different version that didn’t cut any of the flavour but instead offered a vegetarian option so created the Inspired by Vietnam – Aubergine Buns with Veggie Pickles and Spiced Mayo.

I love summer cooking and food, but often find it difficult to think of desserts that compliment lighter eating, so during the warmer months when entertaining, I will always make at least one pavlova as it’s light but sweet and you can add any flavour combinations you like, I definitely think I have found a winning combo with the Inspired by New Zealand – Orange, Honey and Macadamia Nut Pavlova, and I would also love to have your favourite pavlova creations too, feel free to contact me here Contact, and I will have a go and making some of them before the summer is over.

Next we went to Libya for an African twist on pasta, (https://feastforfamine.blog/2019/07/22/inspired-by-libya-spiced-orange-chicken-with-coriander-and-pinenut-pasta/) a zesty chicken dish that does not waste any of the juices from the chicken, as it drizzles down onto the coriander and pine nut pasta, great served with a fresh green salad.

Finally in July, we went to Myanmar for Pork and Mango Coconut Noodles (https://feastforfamine.blog/2019/07/29/inspired-by-myanmar-pork-and-mango-coconut-noodles/), you can use up any other left over meats you have from your Sunday Roast, but they have a saying in Myanmar ‘Of all the fruit the mango is the best, of all the meat, the pork is the best and of all the leaves lahpet is the best’, and I certainly agree with that for this recipe, the pork and mango really are the best combo…I hope you do too!

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.

So where will we go next? Come back on Monday to find out!

See you soon!

Thanks

Rosalyn x

Inspired by Myanmar: Pork and Mango, Coconut Noodles

Asian Flavours, Cheap, Cheap Meat Cuts, Easy, Food, Main Course, Noodles, Recipes, Spicy, World

They have a saying in Myanmar ‘Of all the fruit the mango is the best, of all the meat, the pork is the best and of all the leaves lahpet is the best’ and I certainly agree with that for this recipe, the pork and mango really are the best combo…I hope you do too!

This recipe will also work well with any other left over meat you have from your Sunday Roast.

Serves: 2

Prep: 10mins
Cook: 30mins

Ingredients: Left over roast pork (as much as you have/like), 1/2 red onion, 1/2 fresh mango, handful of peanuts, small bunch of coriander, 1 tsp of olive oil, 1 red chilli, 1 clove of garlic, 1 thumb sized piece of ginger, 1/2 tsp. cumin seeds, 1 tsp of turmeric, 1 can of coconut milk, good splash of fish sauce, 1 lime (to make juice from 1/2 of it), 1/2 tsp. brown sugar, straight to wok noodles (2 person portion), 100ml of chicken stock.

Method:

Thinly slice the garlic, chilli and ginger, heat the oil in a wok and add these ingredients along with the cumin and turmeric until all the oil is absorbed
Add the coconut milk, fish sauce, lime juice, and brown sauce
Simmer for 15mins
Now add the left over pork, onion and mango (keep some mango back to use as a garnish at the end)
Add your noodles and 100ml of chicken stock and summer for another 10-15mins until the noodles are soft and the pork is warmed through
Plate up and garnish with the peanuts, coriander, the rest of the mango and lime wedges
Enjoy!

‘Ten children in Myanmar die every hour. They die of illnesses that, in the 21st century, should never be fatal. We could be stopping many of these deaths — we have a plan to do it’.

To find out more about what Save The Children are planning to help children in Myanmar please visit:

https://www.savethechildren.org.uk/where-we-work/asia/myanmar-burma

And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving

Thanks

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

Cheap, Cheap Meat Cuts, Easy, Food, Main Course, Quick, Recipes, Summer Recipes, World

This is an easy tasty dish, with lots of fresh flavours so great for the summer!

Serves: 2 as a main

Prep: 10 mins

Cook: 35 – 40 mins

Ingredients: For the chicken; 4 chicken thighs, juice of an orange, 1 garlic clove, tsp. ground cinnamon, tsp. turmeric powder, tsp. olive oil, salt and pepper.

For the pasta; 120g of dried pasta, small bunch of coriander, 15g of Pinenuts.

Method:

Pre-heat your oven of 200F
In a pestle and mortar add all your dry ingredients plus the olive oil and blend to a paste, add your orange juice and mix well
Place your chicken thighs on a roasting tray and pour over the mixture with some salt and pepper on top (you can leave the chicken to marinate in the fridge at this point)
Add 100ml of cold water to the bottom of the pan and roast for 35 – 40 mins, the chicken should be crispy and brown but not burnt!
10 minutes before your chicken is ready, cook your pasta, ( I used fusilli)
Once cooked mix the chopped coriander through the pasta, pop your chicken on top and add all the juices from the tray
Sprinkle over the pinenuts and serve with a crisp green salad
Enjoy!

Save The Children, were the first international aid agency to go into Libya when fighting broke out in 2011, they are still there on the ground, supporting those affected by the conflict, and offering support to the many refugees now living in Tunisia, to find out more please visit:

https://www.savethechildren.org.uk/where-we-work/africa/libya

And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving

Thanks