Inspired by Korea – Vegan Asparagus and Ginger Pancakes

I was lucky enough recently to attend a vegan Korean cooking course with the amazing chef Da-Hae West, (check her out here https://dahaewest.com), which gave me a lot of inspiration as well as making my own Kimchi! One of the things I got to make was a vegan pancake, which is super easy, super delicious and can be adapted to suit your tastes, adding things like prawns, chicken, more chillies, no chillies it’s up to you!

I have made my own version here using lots of asparagus and ginger accompanied by two dips that I think work really well, one vegan and one full on mayo! If you have a go at making this version, or your own, get in touch as I would love to hear about your creations!

Serves: 2 as a main, 4 – 6 as a starter

Prep: 20mins

Cook: 6 – 8 mins for each pancake

Ingredients: For the pancakes: 20 asparagus spears, 250g self raising flour, 375ml ice cold sparkling water, 1 teaspoon of salt, 1 chilli thinly sliced, (more if you like the heat), 1 clove or garlic minced of thinly sliced, 1 thumb sized piece of ginger minced or thinly sliced, 4 tbsp. of oil for frying

For the Sesame Dipping Sauce: 2 tbsp. rice wine vinegar, 1 tbsp. sesame oil, 1 thinly sliced piece of ginger, 1 tsp. sesame seeds, 1/2 tsp. brown sugar

For the Chilli Mayo: 1 tbsp. rice wine vinegar, 1tbsp. mayo, 1 red chilli thinly sliced with seeds if you like the heat.

Method:

  1. First remove the woody ends from your asparagus
  2. Then add to boiling water and boil vigorously for 2 mins
  3. Drain and plunge into cold water and set aside while you make your dips and batter
  4. To make the Chilli Mayo, add the sliced chilli to the rice wine vinegar and set aside until ready to serve
  5. For the Sesame Dipping sauce, mix all of the ingredients together and set aside until ready to use
  6. Mix all of the ingredients together for the pancake except the asparagus so that it’s combined well but no need to over mix
  7. Heat 1 tbsp. of oil in a pan now add half of your pancake batter and pop 10 of the asparagus spears on top of the mixture so that they melt down into the mixture
  8. Cook for 3 – 4 minutes on one side until you start to see air pockets form on the top
  9. Now turn your pancake over (you can flip if you are brave, or use a spatula like me!), add some more oil if you notice that the pan is dry and continue to cook on the other side for 3 – 4 minutes, longer if necessary, you want it to be crispy but not burnt
  10. Repeat the same for the second pancake with the remaining mixture and asparagus
  11. Once both of your pancakes are ready, add the finishing touch to your Chilli Mayo by adding 1 tbsp. of mayo and mixing well
  12. 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

http://www.savethechildren.org.uk

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

August Recipe Review -From Portugal to India

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As many of you return to work this week and school after the summer break, let’s have a look back at the Feastforfamine recipes in August. I hope you enjoyed the recipes and even got to try some out, and whether you had a staycation or travelled further afield I hope you had fun and are feeling well rested.

First up in August was a trip to the USA for the healthy but delicious Key Lime Pots, the aim of this recipe was to try and keep all the flavour of this American classic, but without the calories and cooking time, I hope it worked!

Second up and in keeping with the summer theme, I’m thinking BBQs here and lots of them, with the Inspired by Australia – Beer soaked Chicken Wings with Apple and Cucumber Salad, really moorish and easy to make.

Summer is also a great time for picnics, so with this in mind have a look at Inspired by Portugal – Chorizo Loaf simple baking but great to share.

Last stop took us to India for some vegetarian treats with the Inspired by India – Potato and Sweetcorn Samosas with Pea Raita and I really recommend the pea raita as a stand alone dip 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 India – Potato and Sweetcorn Samosas with Pea Raita

 

These lovely little samosas are mild enough for little tastebuds too! 

Makes: 12 Samosas

Prep: 30mins

Cook: 25-30mins

Ingredients: For the Samosas – 1 pack of ready made filo pastry, 1 medium sized potato, small can of sweetcorn, 1 medium sized onion, 1 tbsp olive oil, (plus a little more for putting your samosas together), 1/2 tsp. ground turmeric, 1/2 tsp. mustard seeds, 1/2 tsp. cumin seeds, small bunch of chopped coriander.

For the Pea Raita – 2 tbsp. cooked frozen peas, 150g natural yogurt, 2 tbsp. olive oil, 1/4 cucumber, 1/2 tsp. dried mint, good pinch of salt and pepper.

Method

1. Peel your potato and cut into small chunks and boil for 8mins

2. Peel and thinly slice the onion and fry in the olive oil with the dried spices on a medium heat for 5mins

3. Add your cooked potato, sweetcorn and chopped coriander to the onion and spice mixture  and cook for 2mins more to ensure all ingredients are covered in the onion and spice mix

4. Turn off the heat and leave to one side to cool

5. Preheat your oven to 180f

6. While you are waiting for the mixture to cool make the Pea Raita by combining all ingredients and giving it a good blitz in a food processor, pop in the fridge until ready to serve with your samosas

7. Now make your samosas, check out the video here https://youtu.be/09Upx-kVIvQ that shows an easy way to roll the pastry, I used a little olive oil to brush at the end to hold all in place and a little over the top before popping them in the oven

8. Pop in the oven for 25- 30 minutes until golden

9. Serve with the Pea Riata

10. Enjoy!

350,000 children are currently at risk after India’s eastern coastline was hit by Cyclone Fani, they need water, food and shelter.  As well as this recent disaster, one child in twenty dies before their fifth birthday from preventable diseases and an estimated 12 million children are employed as child labourers, often in dangerous conditions. Save The Children are currently there trying to provide help and support to these children to provide them with a better future…to find out more please visit:

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

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

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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

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:

  1. 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
  2. Add the coconut milk, fish sauce, lime juice, and brown sauce
  3. Simmer for 15mins
  4. Now add the left over pork, onion and mango (keep some mango back to use as a garnish at the end)
  5. 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
  6. Plate up and garnish with the peanuts, coriander, the rest of the mango and lime wedges
  7. 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 Vietnam – Aubergine Buns with Veggie Pickles and Spiced Mayo

Serves: 4 as a starter

Prep: 1 hour

Cook: 15 mins

Ingredients: For the pickles; large handful of radishes grated, 1 large carrot grated, 1 large cucumber grated, 100ml of rice wine vinegar, 100ml of water, 1/2 tsp. salt, 1/2 tsp. sugar, 1 large or a few small jars.

For the spicy mayo; 2 tbsps. of mayo, 1 tsp. of jalepeano peppers (more if you like it really spicy), 1 grated thumb sized piece of ginger

For the buns; 1 large aubergine, olive oil, 4 brioche buns, small bunch of coriander, 1 lemon, 1/2 tsp of cinnamon.

Method

  1. First make your pickles, (these can be made a few days ahead), by layering the grated vegetables into sterilised jars
  2. In a pan add the rice wine vinegar, water and sugar and salt
  3. Bring to the bowl then pour into the jars and put the lids on straight away
  4. Allow to cool and store in the fridge
  5. For the mayo just mix all of your ingredients together and set aside in the fridge until ready to use, again can be made in advanced as long as in air tight container
  6. When ready to make your rolls, slice your aubergine into thin slices and leave on a plate covered with kitchen paper for one hour
  7. Pre-heat your grill, lay your aubergine out on a baking tray and drizzle with oil cook for 6 mins each side, but keep an eye on them so they don’t burn
  8. To serve, cut your brioche buns down the middle add a layer of the spicy mayo, then the auberinge, topping with the pickled veg, fresh coriander, a sprinkle of cinnamon and a lemon wedge
  9. Enjoy!

NB. If you have any pickles left over keep them in the fridge, they should be good for a couple of weeks.

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Save The Children have been working in Vietnam since 1990, their work includes improving the healthcare system, education and have also been working on programmes to ensure children under five have access to nutritious food as many grow up stunted.  To support Vietnam’s large textile industry, many children are working for 17 hours a day for little pay, Save The Children are working with local authorities to monitor the textile industry and to look for alternatives to child labor.  To find out more about this and the other work Save The Children carry out here, please click on the link below:

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

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

 

 

June Recipe Review – From Iraq to the Ivory Coast

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Hi All!

So how was the month June? Any heatwaves where you are? Or just June Gloom? Well I hope whatever the weather you ate well!

June marked the half way mark for the 52 recipes from around the World for the World, in order to raise awareness of different countries, their amazing use of basic ingredients and some memories thrown in too!

First stop as things really started to heat up, was something to cool you down the light and refreshing Inspired by Iraq – Cucumber, Dill and Yogurt Soup.

Next, a visit to Nepal to really wake up your taste buds with the Inspired by Nepal – Fried Tumeric Fish with Fresh Mint Sauce, the Fresh Mint Sauce will add some zing to any meat or fish of your choosing, but in keeping with Nepalese cooking I choose to create this dish using a lovely piece of fresh fish, coated in a little flour and turmeric and then fried for extra flavour!

Then off to South Africa with a recipe shared with me by my friend Liz, Inspired by South Africa – Mild Beef Curry with Banana, a great easy cheap dish with subtle flavours and lovely memories too.

To mark the half way point I thought a special treat was in order, so I decided to visit the Ivory Coast for inspiration and put together these Inspired by The Ivory Coast – Coconut and Salty Peanut Truffles, because who doesn’t like truffles right?

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 Nepal – Fried Tumeric Fish with Fresh Mint Sauce

The fresh mint sauce used here, can be used to add some zing to things like steak, chicken and pork too.  You can also use a variety of fish, I have gone for cheap pirch steaks but really it will go well with anything not too flaky!

Serves: 2

Prep: 10mins
Cook: 10mins

Ingredients: 2 pieces of fish steak or fillets, 1tsp of turmeric powder, 1tsp of white flour, pinch of salt, thumb sized piece of ginger (peeled and cut into matchsticks), 1/2 lime, white rice to serve

For the Fresh Mint Sauce: Good sized bunch of fresh mint, 1 dried or fresh green or red chilli, juice of 1/2 a lime, 2 tbsps. of olive oil, pinch of salt.

Method

  1. Make your green sauce first, in a blender add all of the ingredients and blitz to a sauce like consistency, set aside
  2. Cook your rice as per pack instructions
  3. Mix the turmeric, flour and salt together and lightly coat your fish on both sides with the mix
  4. Heat some oil in a pan, then add your fish and cook on each side for about 4 minutes
  5. When ready to serve plate up with your rice, drizzle the fresh mint sauce over the top, top with the ginger and lime wedges
  6. Enjoy!

 

Save The Children have been supporting Children in Nepal since 1976, working with over 100 organisations across Nepal to develop programmes that protect children, help them to receive education and live in safety.  After the earthquake in 2015, which left thousands dead and destroying homes, schools and medical centres, Save The Children, through their emergency appeal, have been working to put in place long term plans to offer support to those effected by natural disasters.  To find out more please visit:

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

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 x

 

May Recipe Review : From England to Japan

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Hi All!

So how was the month of May? Weather a bit warmer, perhaps warm enough for your first BBQ or Al Fresco dining experience?

For FeastforFamine, May was a simple month with easy, straight forward recipes making the most of basic ingredients like eggs, starting with a visit to England for Egg and Bacon Oven Baked Muffins, great for a brunch, breakfast on the go, or as part of a picnic.

May was also an opportunity for me to share with you a wonderful dinner recipe and memory from my childhood with the Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles, and to complete this special dinner I created these Inspired by the Philippines: Tapioca and Mango Jelly Pots to go with it.

I really love one pot meals especially when wanting to feed many or just do a bit of batch cooking, the Ecuadorian Pork is great for this, so if you haven’t already, try the Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato Cakes

May also had a little bonus recipe too, with my simple Hummus recipe because who doesn’t like hummus!

And finally we were back to breaking eggs but this time in Japan for the Inspired by Japan: Omelette with Yellow Sauce and Pickles

I hope you enjoyed the recipes in May and even got to make some!

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 Japan: Omelette with Yellow Sauce and Pickles

Such a simple, cheap dish but bursting with flavour and using one of my all time staples…eggs with a great Japanese twists!

Serves: 2 – 4

Prep: 10 mins (plus 3 – 5 days for the pickle to start breaking down)
Cook: 5 mins

Ingredients

For the Pickle: Half Chinese Cabbage (can use white cabbage as a substitute), 1 large carrot grated, 5 tbsp. of rice wine vinegar, 2 tsp. salt, 1 chop dried or fresh red chilli.

For the Yellow Sauce: 1 tbsp. mayonnaise, 2 tsp. of runny honey or agave syrup, 1 tsp. dried turmeric powder, good squeeze of lemon or lime juice.

For the Omelettes: A little oil for frying, 2 eggs per person, black pepper.

Method

  1. Make your Japanese pickles 3 – 5 days ahead by grating the carrot and shredding the cabbage, then place in an airtight container, top with the salt, chilli and rice wine vinegar, pop the lid on and keep in the fridge until ready to serve
  2. For the yellow sauce, mix together all of the ingredients until there are no lumps
  3. Now make your omelettes, I normally allow 2 eggs per person, mixed well with a little black pepper
  4. Heat some oil in a pan and cook the omelette for 2 – 4 mins until it starts to set, but not completely on top
  5. Now turn half of the omelette over and cook for another 2 – 3 mins
  6. Plate up…omelette first, top with pickles and then drizzle over the yellow sauce
  7. Dig in!

Save The Children have been established in Japan for 30 years now, on hand to help those who have been victims of natural disasters such as the tsunamis, earthquakes and flooding, they are also there to help support those living in poverty, and providing safe environments for children. To find out more please visit:

https://www.savethechildren.org/us/what-we-do/where-we-work/asia/japan

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 x