Easter Time With Feastforfamine Friends

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Easter is a time of celebration. It’s celebrated across the World with many traditions spanning centuries. It is also a time to spend with family and friends and a fun time for children and some adults with the mass production of Easter eggs, Easter egg hunts, bonnet making and, of course, the Easter Bunny!

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. There are new recipes to enjoy as well, such as an Afghan twist on one of my own traditions – roast lamb Inspired by Afghanistan: Spiced Slow Cooked Lamb, Carrot, Almond, Tumeric and Sultana Rice with Carrot Yogurt

So let’s start with Spain and a dessert that my friend Victoria tells me is synonymous with Easter – ‘Torrijas’. Torrijas are a cross between Eggy Bread and French Toast, which means you could also enjoy these as a lovely Easter Brunch too. Have a look at how to make these delicious treats here: https://youtu.be/iRaAEmyY6ig

My friend Angela has said that in Poland, Easter is bigger than Christmas when it comes to celebrating, and it sounds like they have a huge amount of fun. Easter greeting cards are sent, children turn their hands to egg painting , lambs made from sugar adorn family tables and there are no shortage of water fights!! Festive Easter dishes include Babka Bread and a wonderful Polish cheesecake which I have on good authority tastes even better if you add some booze soaked cherries on top. You can find Angela’s favourite cheesecake recipe here: http://allrecipes.co.uk/recipe/41676/polish-style-vanilla-cheesecake.aspx

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Over to Russia where Sasha has told me that, like in many other parts of the World, fasting is a common practice at this time. Here, it culminates in much eating of the cake Paskha, a cheesecake made using traditional moulds. Have a look at one way of making it here: https://www.whats4eats.com/desserts/paskha-recipe There is also a creative tradition here too, with eggs dyed in vibrant colours and cookies decorated .

In Portugal, my friend Cesar tells me that some families cook ‘Cabrito’, a roasted goat dish, which brings to mind my own memories of Easter as a child. A variation of this recipe may use lamb instead of goat and can be stewed in red wine, rather than roasting. It’s also enjoyed at Christmas time. If you’d like to read more about it, have a look here: https://catavino.net/recipes/portuguese-recipe-cabrito-assado-roasted-goat/

Children still enjoy Easter Eggs in Portugal, but they also like to share sugared almonds and ‘torroes’, which are coloured sugar cubes. Cesar likes to prepare a crab mousse for him and his family at this time of year. It’s a simple dish but takes a lot of time, so a perfect treat when you have a long weekend to cook, he combines all the meat from the crab with boiled eggs and pickles and I was also luckily enough try it this weekend, it was delicious!

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Speaking of crab, but moving to a warmer climate, my friend Nathalie tells me there is a wonderful tradition in Martinique where a crab dish called Matoutou is made and taken to share on the beach. The recipe involves cooking a whole crab with rice, chives, onions, garlic, tomatoes, allspice leaves, chilli pepper, lemon, cloves and a spice called Colombo powder, all left to simmer until cooked. In Martinique crab is such a popular dish at this time of year they also hold a Crab Fair in Le Vauclin.

Now for my own memories of sweet Easter Treats. Did any of you ever make those little Easter nests at school? Or at home? I still make them now with my daughter. They’re easy to prepare, cute and delicious.

I also like to make biscuits and cookies around this time, and recently made Easter Bunnies with Hazelnut Noses. You can find the recipe here: https://wordpress.com/post/feastforfamine.blog/397

I think that most people would agree there is a lot of chocolate consumed at Easter time! But did you know that the Ivory Coast is one of the biggest producers of the cocoa bean in the World? I decided to have a go at making some sweet treats inspired by the Ivory Coast a recipe which I will share with you all soon!

So spring is here, the Easter egg hunt is on and whatever your traditions are at this time of year, I hope you have fun cooking some amazing treats this weekend.

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

Afgan Lamb

Try something different with lamb this Spring…you won’t regret it!

Serves: 6

Prep: 30-40mins
Cook: 3 hours plus marinading time

Ingredients: For the Lamb; 2kg leg of lamb, 1 tsp of turmeric, 1 tsp cumin seeds, 1 tsp, salt, 2 garlic cloves, 1 tsp cinnamon,  1 carrot, 125g natural or greek yogurt, 200ml water

For the Carrot Yogurt Sauce: 250g greek or natural yogurt

For the Rice: Rice 1 large cup of dried basmati rice, 1 tsp. turmeric, 1 cinnamon stick, 2 carrots, 2 tbsps. sultanas, 1 – 2 tbsp. toasted almonds, 1 tbsp. olive oil, pinch of salt

Method

  1. Make your marinade for the lamb, place the peeled garlic cloves in a pestle and mortar and add the turmeric, cumin seeds, cinnamon and salt and mix to a paste
  2. Add the paste to the yogurt, mix well and cover the lamb in the mixture and set aside in the fridge for at least 2 hours or overnight
  3. Preheat  your oven to 150F
  4. Peel and slice the carrot and place under the lamb leg
  5. Add 200ml of water, cover with foil and cook in the oven for 3 hours
  6. For the last 15min of cooking time take the foil off and then place back in the oven
  7. Roughly 30mins before you want to serve the lamb make the rice
  8. Cook 1 large cup of rice to two parts water, add to this 1 tsp. of turmeric and 1 cinnamon stick,  (you can follow packet instructions or what I normally do is bring the rice to the boil and then simmer lid on for 10mins until all the water is absorbed)
  9. Once cooked, leave the rice to cool slightly while you peel and grate two carrots, and toast the almonds
  10. Add  1 tbsp. of olive oil to a pan and lightly cook the carrots and sultanas for a few minutes
  11. Add to this the rice and a good pinch of salt and half of your toasted almonds, warm through and set aside until ready to serve
  12. Once your lamb is cooked, take the sliced carrot from the bottom of the baking tray and add to a saucepan on a medium heat with 250g of yogurt and 4 tbsps. of juices from the lamb
  13. Bring to the boil then turn the heat off and blitz all in a food processor
  14. Plate up your lamb, by placing the rice underneath, lamb on top, with some more of the lamb juices if you wish and scatter over those almonds!
  15. Serve the spiced carrot yogurt on the side
  16. Enjoy on first sitting and on second sitting using up all those delicious spicy lamb leftovers!

In Afghanistan, Save The Children are working to support the rights of Children, especially girls, who have previously gone without basic education. Young girls are also at risk of exploitation, marriage at a young age and abuse.  Boys are also often recruited to armed groups to support their families. In spite of the dangers, Save The Children are there on the ground working to improve health and education, working with communities and religious leaders to effect change.  To find out more take a look at the following link:

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

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

Thanks x

February Recipes Review: From Yemen to Haiti…

Hi All!

So how am I doing with my Food from the World for the World?

February was a short month but I managed to take you to a few new places! First stop was Zimbabwe for a delicious, cheap and easy Inspired by Zimbabwe: Tomato Chicken Stew with Peanut Butter Rice

Next stop Mozambique for a rich chocolate dessert just in time for Valentines…Inspired by Mozambique, gluten-free, rich Dark Chocolate, Cashew Nut and Sweet Potato Mousse.

From Mozambique we made a visit to Yemen for Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea, giving new flavours to an all time comfort food, also timely linked with Save The Childrens’ current campaign, Pens for Peace in Yemen. For more details please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/yemen

As some of you were feeling the spring like weather early this year, for our last stop in February, I decided to take us somewhere to try something a bit lighter, so we went to Haiti… twice! Once for Inspired by Haiti – Crab and Sweet Potato Fritters and a last little February treat of mock ice cream! Inspired by Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards

So where will March take us? Come back on Monday to find out…and in the meantime I would love to have your feedback on the recipes created by Feastforfamine so far, and please feel free to share your recipes too!

Thanks

Rosalyn x

January Recipes Review: From the Ukraine to Indonesia…

Hi All!

So how am I doing with my Food from the World for the World?

In January, I took you too…the Ukraine with my Beetroot Soup with Shredded Chicken, Garlic Breadcrumbs and Dill infused Yogurt, https://wp.me/pahvtD-1S hoping to start the year off with something healthy and comforting.

Next stop…Bangladesh for my Carrot Bhajis with Raita, https://wp.me/pahvtD-1n (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney), and even showed you another recipe to use up the chutney, the Spicy Oven Cooked Aubergines https://wp.me/pahvtD-3Q with my Bangladeshi Inspired Spicy Tomato Chutney!

From Bangladesh we made a visit to Nigeria for my Peanut Butter, Coconut and Banana Chip Crumbly Cookies, https://wp.me/pahvtD-21 which got me to thinking about other store cupboard favourites, and decided to experiment… the results of which were the Super Easy Gluten Free Nutella cookies https://wp.me/pahvtD-3Y which went down a treat in my household…

Last stop in January was my favourite, Inspired by Indonesia – Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal, https://wp.me/pahvtD-3Z using cheap cuts of meat to create something that really wakes up your taste buds as well as providing a bit of heat on a cold January day.

So where will February take us? Come back on Monday to find out…and in the meantime I would love to have your feedback on the recipes created by Feastforfamine so far!

Thanks

Rosalyn x

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

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The flavours really wake up your taste buds and the combination of the slow cooked beef with the noodles is really comforting…try it!

Serves: 4

Prep: 20mins
Cook: 2h 10mins

Ingredients: 600g chuck steak, dried egg noodles (4 person portion), 400ml of coconut milk (I used low fat as it’s January, but full fat is fine!), 400ml of chicken stock, 2 large handfuls of spinach, 4 eggs, 2 garlic cloves peeled and finely sliced, 2 small sliced red chillies, thumb sized piece of ginger peeled and finely sliced, juice of one lime, 1 tbsp of rice wine vinegar, 1 tbsp fish sauce, 1 tbsp brown sugar, 1 tsp of turmeric, oil for frying the eggs.

For the Peanut Sambal: 1 tbsp of natural or salted peanuts, 1 small red chilli with seeds, 1/2 thumb sized piece of ginger, 1 garlic clove, 3 tbsp of rice wine vinegar, 1 tbsp of olive oil, juice of 1/2 a lime, 1 tsp of brown sugar, small bunch of coriander.

Method

  1. Preheat your oven to 150(fan)
  2. Cut your beef into chunks and add to an oven proof lidded dish
  3. Add to this 400ml of coconut milk, 400ml of chicken stock, garlic, chillies, ginger, lime juice, rice wine vinegar, fish sauce, sugar and turmeric
  4. Place into oven and cook for one hour
  5. In the meantime make your Peanut Sambal…
  6. In a pestle and mortar place all your dry ingredients and bring to almost a paste like consistency
  7. Now add the rice wine vinegar, olive oil and lime juice and leave to one side
  8. After the beef has been cooking for one hour, remove from the oven and using a wooden spoon press down on the beef to help break it down, give it all a stir and place back into the over for the last hour
  9. When the last hour is up, turn the oven off and cook your noodles using packet instructions, drain the noodles and add to your beef, giving them all a good stir, put the lid back on and leave in the oven while you fry your eggs
  10. Heat a little oil in a pan and cook your eggs to your liking
  11. Tear up your spinach add to your beef noodles and start to plate up
  12. Place your eggs on top of the noodles, drizzle over the peanut sambal and dig in!

Those living in Indonesia are in real danger from natural disasters, with around 40% of Indonesia being prone to earthquakes or tsunamis. As well as suffering the consequences of these events, sadly children living in Indonesia are also subject to malnutrition, exploitation including sex work and child labour. To find out what Save The Children are doing to try and make their lives better please visit:

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

And if you would like to make a donation to help, please visit:

link:https://justgiving.com/fundraising/feastforfamine

Thanks x