Nuts about Nuts?

thumbnail_IMG_20190328_122722_779And seeds of course! I love using them in my recipes, my favs are Sesame, Pinenuts  and Cashews…what about you?

Did you know that Mozambique is one of the biggest producers of Cashew Nuts? And right now they need your help, after the devastation left behind by Cyclone Idai.

Please visit Save The Children’s website to find out more:

http://www.savethechildren.org.uk

I am also reposting my recipes from both Mozambique Inspired by Mozambique – Rich Chocolate, Cashew Nut and Sweet Potato Mousse and Nigeria Inspired by Nigeria: Peanut Butter, Coconut and Banana Chip Crumbly Cookies in light of the recent events there.

If you would like to make a donation to my Just Giving page, where all proceeds go directly to Save The Children, to support the amazing work they do in these countries and many more, please visit Just Giving to find out more.

Thanks x

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

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An easy peasy Mediterranean twists on an all time go-to dish!

Serves 2

Prep: 5 mins
Cook: 1.5 hours

Ingredients
2 Baking Potatoes, 2 Beef Tomatoes or 4 smaller ones, 2 tbsps. of olive oil, 50g feta cheese, 1 tsp oregano, 1 clove of garlic, handful of black olives, salt and pepper, squeeze of lemon.

Method

  1. Preheat your oven to 220F
  2. Place your jacket potatoes in the oven and cook your potatoes for up to 1.5 hours depending on size. (I normally pierce with a fork, wrap in tin foil and add a little olive oil and a sprinkling of salt for a really tasty skin…)
  3. Slice your tomatoes, finely slice your garlic and place in an oven proof dish
  4. Sprinkle over the oregano and the olive oil
  5. 30mins before your potatoes are ready, pop the tomato dish in and cook along with the potatoes for the remaining 30mins
  6. To Serve, cut your potatoes in half, spoon over the tomato mixture, including all the juices, crumble over the feta and the black olives, adding salt and pepper to taste, a squeeze of lemon and…
  7. Dig in!

2015 saw Greece become the main point of entry for over 1 million refugees and migrants. Border closure between Greece and Macedonia has now left thousands of people stranded, including 2,000 children who are waiting for legal asylum before they can leave. Living conditions are very poor in the refugee camps and children are at risks of exploration as many families are turning to smugglers to get outside of the camps. To find out what Save The Children are doing children in these camps, please visit:
http://www.savethechildren.org.uk/where-we-work/europe/greece

If you would like to make a monetary donation please visit the link: https://justgiving.com/fundraising/Feastforfamine

Thanks x

Syrian Inspired Aubergine Dip with Honey and Pistachios

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Add to the other dips I made earlier this week for a trio of deliciousness!

Can serve up to 4 as a starter or more if added to a Meze Platter.

Prep: 10mins
Cook: 50mins

Ingredients: 1 large aubergine, juice of 1/2 a lemon, 2 tbsps of olive oil, 1 tbsp of tahini,  1 tsp sesame seeds, 1 tsp of honey, 10 pistachios.

Method

  1. Make some pricks in the aubergine then roast in a preheated over at 200f for 50 mins
  2. Allow the aubergine to cool then scrap out all of the flesh and add to a blender, along with the lemon juice, tahini, olive oil and blend to a smooth consistency and decant into a bowl
  3. Lightly toast the seasame seeds and set aside, shell and crush the pistachios, sprinkle both over the dip along with a drizzle of the honey
  4. Serve with warm pittas or make at home tortilla chips*
  5. Get dipping!

*Using shop bought tortillas, cut into triangles and lightly coat in oil and a sprinkle of salt then bake in the oven for 15mins at 200f degrees until lightly golden and crunchy!

Friday marked the eighth year of the war in Syria, millions are now living as refugees, resorting to eating animal feed and leaves to survive. Thousands of children have been killed and many of those surviving are separated from their families and are living with severe injuries as a result of this brutal conflict. Save The Children are working tirelessly to help those still in Syria, to find out more, please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/syria

If you would like to make a monetary donation please visit the link: https://justgiving.com/fundraising/Feastforfamine

Thanks x

Syrian Inspired Fruit Salad

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The use of watermelon makes this dish so juicy, even better if the watermelons been in the fridge! Great for breakfast, brunch, snack or for dessert, especially after a BBQ…

Serves 1 (just add larger quantities of all ingredients to make for more people)

Ingredients: 1/4 watermelon, 2 figs (black or green), tbsp fresh pomegranate seeds, tbsp. greek or natural yogurt, tsp honey, a few crush pistachios.

Method:

  1. Cut all ingredients up to your liking
  2. Crush the pistachios
  3. Plate up all the fruit, add the tbsp of greek or natural yogurt, scatter over the pomegranate seeds, drizzle the honey and crushed pistachios over the top and enjoy!

Friday marked the eighth year of the war in Syria, millions are now living as refugees, resorting to eating animal feed and leaves to survive. Thousands of children have been killed and many of those surviving are separated from their families and are living with severe injuries as a result of this brutal conflict. Save The Children are working tirelessly to help those still in Syria, to find out more, please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/syria

If you would like to make a monetary donation please visit the link: https://justgiving.com/fundraising/Feastforfamine

Thanks x

Inspired by Syria – Garlicky Roasted Courgette and Carrot, Honey, Cumin and Pine Nut Dips

Serves 2 – 4 as a starter, snack or part of a meze platter.

Roasted Courgette and Garlic Dip

Prep: 10 mins
Cook: 30mins

Ingredients: 1 large courgette or two smaller ones, 2 cloves of garlic, 3 tbsps. of olive oil, 1 tbsp. of tahini paste, juice of half a lemon.

Method

  1. Pre-heat oven to 220F
  2. Chop the courgette into chunks, peel and thinly slice your garlic cloves
  3. Place in an oven proof dish with 2 tbsps. of olive oil and mix well
  4. Pop in the oven for 30mins, turning after 15mins
  5. When cooked, places in a blender with the juice of half a lemon, 1 tbsp. of olive oil and 1 tbsp. of tahini
  6. Give it a quick blitz and serve warm straight away of leave to cool until ready to serve.

Carrot, Honey, Cumin and Pine Nut Dip

Prep: 5mins
Cook: 30mins

Ingredients: 2 large carrots, 2 tbsps. runny honey, 1 tbsp. of olive oil, 1 tsp. cumin powder, 1 tbsp. pine nuts.

Method

  1. Peel and slice the carrots,
  2. Place in a lidded pan with 1 tsp. of cumin powder, 2 tbsps. of honey and 1 tbsp. of water
  3. Pop the lid on and cook on a low heat for 25mins
  4. After 25mins take the lid off and cook for a further 5 mins
  5. Place the carrots and any remaining cooking liquid in a blender with 1 tbsp. of olive oil and blend to a chunky consistency – you don’t want baby food!
  6. Lightly toast 1 tbsp. of pine nuts
  7. Mix half of the pine nuts into your carrot dip and reserve the other half for garnish
  8. Eat straight away or leave to cool as part of a meze platter – I ate mine with some warmed pitta bread – yummy!!

Friday marked the eighth year of the war in Syria, millions are now living as refugees, resorting to eating animal feed and leaves to survive. Thousands of children have been killed and many of those surviving are separated from their families and are living with severe injuries as a result of this brutal conflict. Save The Children are working tirelessly to help those still in Syria, to find out more, please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/syria

If you would like to make a monetary donation please visit the link: https://justgiving.com/fundraising/Feastforfamine

Thanks x

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

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This is a lovely colourful dish, full of flavour!

Serves 2 – 4 as a main course

Prep: 20 mins plus one hour chilling time
Cook: 35mins

Ingredients
For the Piri Piri Turkey: 2 x turkey breast, 1 peeled clove of garlic, 1 tbsp. of olive oil, 1 heaped tsp of dried oregano, 1 tsp of paprika, 2 crushed dried chillies, 1 tsp white wine vinegar, pinch of salt

For the Black Beans: 1 large can of rinsed and drained black beans (drained weight 520g), 600ml of low sodium chicken stock cube, 1 clove of garlic, 1 cinnamon stick, 1 tsp of olive oil, 1 tsp of dried oregano.

For the Tomato and Orange Rice: 1 cup of dried rice to two parts water, juice of 1/2 orange, rind from the whole orange, 1 tsp. of tomato puree, salt and pepper, 1 tsp of butter.

For the Simple Salsa and Smashed Avocado: 8 cherry tomatoes, 2 tsp lemon juice, 1 tsp white wine vinegar, 1/2 tsp of dried oregano, 1 ripe avocado

Method

  1. Start by marinating your turkey breast, cut the turkey into strips and leave to one side
  2. In a pestle and mortar add your garlic clove, dried oregano, paprika, red chillies, pinch of salt and mix to a paste, add your white wine vinegar and olive oil and mix well
  3. Cover your turkey breasts in the mixture and leave in the fridge for a minimum of one hour
  4. To make your beans, heat olive oil in a lidded pan and add to this your garlic and cook gently for a few minutes, now add your beans and stir well, add the chicken stock, cinnamon stick and oregano, bring to the boil and simmer with the lid on for 30mins, stirring half way through the cooking time and adding a little more water if needed to stop the beans from sticking
  5. While the beans are cooking make your salsa and start your rice
  6. To make the salsa, chop your cherry tomatoes and mix with the lemon juice, white wine vinegar, and dried oregano, and put to one side
  7. For your rice, in a lidded pan, add one cup of rice to two parts cold water, to this add the juice and rind of 1/2 an orange and 1 tsp. of tomato puree and a pinch of salt
  8. Bring to the boil and then place the lid on and simmer for 10mins until all the water is absorbed, after 10 minutes turn the heat off but keep the lid on until ready to serve ( at least five minutes)
  9. Now to cook your turkey, heat a frying pan and cook your turkey for 3 – 5 minutes on each side
  10. Smash your avocado with a tsp of lemon juice
  11. Before serving, to your rice, add the other half of grated orange rind, 1 tsp of butter and season with some black pepper and extra salt depending on your taste
  12. To serve, add your rice and black beans to your plate or bowl, add your turkey breast and top with your smashed avocado, salsa and a squeeze or orange…Enjoy!

Although Brazil is the ninth largest economy in the World, many children are subject to poor education, health and natural disasters such as droughts and heavy rain, causing mudslides and severe flooding. Save The Children have been working in Brazil since 1991 to provide emergency relief and are working to improve the education and health of those in most need. To find out more, please visit: https://www.savethechildren.org.uk/where-we-work/south-central-america/brazil

If you would like to make a monetary donation, please visit the link: http://justgiving.com/fundraising/feastforfamine

Thanks x

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

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This dish is flavoursome yet gentle, and the marinade for the chicken makes a lovely sauce to use after cooking, perfect for when the weather starts to warm up.

Serves 4 – 6

Prep: 25 mins
Cook: 2 hours

Ingredients
For the Roast Chicken: 1 whole chicken, juice of a whole lemon, 2 tbsp. of yogurt (can be plain or Greek), 2 garlic cloves, 1 tbsp. of olive oil, 2 garlic cloves, 2 cinnamon sticks, 2 cardamom pods, 2 tsps. dried thyme, 1 tsp of cumin, 1/2 tsp of salt, generous mil of black pepper

For the Cauliflower Tabbouleh: 1/2 head of cauliflower or one small cauliflower, 1 cup of dried bulgur wheat, juice of one lemon, tsp. cumin, 1 garlic clove, 1 tsp cinnamon, 2 tbsps. of toasted sesame seeds, 1/4 cucumber chopped into small chunks, bunch of parsley, 2 tbsps. of olive oil, salt and pepper to taste.

Method

  1. Make your tabbouleh ahead, even the day before, so that all you need to do is roast your chicken when is comes to a leisurely lunch or dinner!
  2. Start off with the bulgur wheat, add one part of rinsed well bulgur wheat (I used one cup), to 1.5 cups of boiling water and the juice of half a lemon to a lidded pan, put the lid on and leave for 20mins to absorb the liquid, after 20 mins drain off any excess liquid and set to one side
  3. Pre-heat your oven to 200 fan, mix the cumin, chopped garlic, cinnamon, salt and pepper with 2 tbsps. of olive oil, break your cauliflower into small florets and coat in this mixture
  4. Pop in the oven for 30mins
  5. Once the cauliflower is cooked, add to your bulgur wheat with the cucumber, parsley and the rest of the juice from the lemon, add another tbsp. of olive oil, salt and pepper and mix well
  6. Sprinkle with the toasted sesame seeds and leave in the fridge until you are ready to use it, up to 24 hours is fine.
  7. When you are ready to cook your chicken, pre-heat your oven to 200F/180C
  8. In a bowl mix together 2 tbsps. of yogurt, 1 tbsp. of olive oil 2 crushed garlic cloves, juice of a whole lemon, 1 tsp of cumin, 2 cardamom pods (crushed), 2 tsps. dried thyme, 1/2 tsp of salt and a generous mil of black pepper
  9. Make some slits in the chicken thighs and legs and make some space between the breast and the skin
  10. Cover your chicken with the mixture, pushing some underneath the skin on the chicken
  11. In the cavity, place the two cinnamon sticks and the left over lemon from juicing
  12. Pop in the oven and cook for 25 minutes per 500g, plus an extra 25 minutes
  13. Allow your chicken to rest and then slice and serve with your cauliflower tabbouleh, pouring the juices from the chicken over the top…Enjoy!

Save The Children, have been working in the Lebanon since 1953, as well as providing aid to many refugees, they have been working to provide shelter by renovating buildings so that they are safe to occupy, they have also been working to implement safe water systems.  With the increase of Syrian refugees, they have been working to bring Lebanese and Syrian people together on community projects. To find out more please visit:
https://www.savethechildren.org.uk/where-we-work/middle-east/lebanon

If you would like to make a monetary donation, please visit the link: http://justgiving.com/fundraising/feastforfamine

Thanks x