Feastforfamine Six Months in – Celebrating with Nan’s Jam Tart

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So this week, marks the six month anniversary of the Feastforfamine Journey, and I would like to say a big thank you to everyone that has supported me during this time…We have been to a lot of places together and at the end of this post is a complete list of all the recipes created so far and I’d love to have your feedback if you’ve managed to make any of them!

To mark the 6 months, I would like to share with you all, a recipe very close to my heart, it’s another one from my childhood, but this time one I used to watch my Nan make all the time, when I was little, and one that later, I helped her make…Nan’s Jam Tart. 20190523_101443.jpg

Growing up not only did I have great neighbours, (remember the Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles), My grandparents also lived two doors down, so whenever I felt a bit peckish or fancied a natter, I would wander down to my Grandparents house and chat away with my Nan while she cooked, I remember not only how good this tasted but also how quickly my Nan put it all together, including making her own pastry!

This recipe I remember so fondly, and loved making this recently with my own daughter…I hope you enjoy it too, so here it is:

Nan’s Jam Tart

Serves: 6

Prep: 10 mins
Cook: 30mins chill time/20 mins in the oven

Ingredients: 100g salted or unsalted butter, 200g self raising flour, 1 egg,

For the filling: jar of jam (your choice but I used one from the St. Dalfour range, as it has less sugar).

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. Grease a cake tin ( I used one with W20cm), place the pastry on top, gently pushing down, cutting off any excess which you can use for decoration,
  5. Make a few fork marks across the base and now spread your jam all over
  6. Bake in the oven for 20mins…
  7. Eat hot or cold, served with custard, ice cream or just a nice cuppa!

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Feastforfamine Recipes January – July 2019:

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 CookiesSuper 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

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

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

Easter Bunnies with Hazlenut Noses…

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

Hummus…we have a problem!

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 South Africa – Mild Beef Curry with Banana

Inspired by The Ivory Coast – Coconut and Salty Peanut Truffles

Remember these recipes are made not only for you to enjoy, but to also raise awareness about the struggles some of these countries face, so if you would like to make a donation in support of Save the Children and the amazing work they do, please visit my Just Giving page:

http://www.justgiving.com/fundraising/feastforfamine

Thanks x

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 South Africa – Mild Beef Curry with Banana

I really enjoyed making this dish, it is a recipe given to me by my lovely friend Liz, who grew up in South Africa, I asked her a while back to tell me more about the food there as I have yet to visit, (but it’s on my list!), and if there were any dishes that are sentimental to her.

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Here is a lovely photo of Liz with her Dad back in South Africa and the Beef Curry here is something she remembers really fondly, Liz said that it always reminds her of home and growing up was a popular takeaway treat.  As a child her Dad would drive her family to the local Qasba and eat this meal with fresh bananas to give it sweetness. Ancestrally from Portugal, Liz has now returned and lives on the Portuguese Island Madeira, she still makes this for her family and having recently made it for mine, I will be making it again. It’s so easy but so tasty, Liz said it works really well with Chicken too, and the only thing I have done differently in this recipe is rather than cook it on the hob, I finished it off in the oven so I could use a cheaper cut of beef, the apricot jam also works well too…who knew!

Serves: 4

Prep: 20mins
Cook: 1.5 – 2 hours

Ingredients: 500g chuck steak, 2 medium sized potatoes, 1 large carrot, 1 medium – large onion, 1 clove of garlic, 1 tbsp. olive oil, 2 bananas
For the curry paste: 1 tbsp. white flour, 1 tbsp. apricot jam, 1 tsp. curry powder, 1 tsp. of sugar, pinch of salt

Method

  1. Pre-heat oven to 130F
  2. Peel and chop the potatoes and carrot into cubes, set aside
  3. Peel and slice the onion and garlic, add to a lidded oven proof pan with 1 tbsp. of olive oil and gentle fry for a few minutes on a medium heat
  4. Add the beef and cook until it starts to brown, add 100ml of water and turn the heat off while you make the paste
  5. To make the paste, mix together all of the paste ingredients, adding a little water if too thick
  6. Mix this in with your meat, add the chopped carrot and potatoes, pop the lid on and cook in the a preheated oven for 1 hour
  7. After 1 hour, add 100ml of water and cook for another hour
  8. After another hour, check if it needs a little more water and add if necessary and cook for another 30 – 45 mins until the meat is really tender
  9. Serve with cooked rice and slices of fresh banana, (for the rice, you can follow pack instructions, or what I do is cook 1 part rice to two parts water, bring the rice to the boil and then simmer lid on for 10mins until all the water is absorbed, do not be tempted to take the lid off until it has finished it’s simmering time!)
  10. Enjoy!

 

In South Africa, 50,000 children a year, under the age of five die from treatable and preventable disease, many children live in poverty in homes without access to sanitation, poorly educated and victims of abuse and neglect.  Save The Children are working closely with 140 Children’s Committees across South Africa to address these issues and are also working with government to make sure healthcare is accessible to children through school.  To find out more please visit:

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

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

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Serves 4 – 6 as a main and goes very well with This Green Sauce…

Prep: 20 mins
Cook: 2.5 hours

Ingredients: 750g or Pork Shoulder, 1 large onion, 1 butternut squash (peeled and cut into chunks), 1 tbsp olive oil, chicken stock cube, 1 lemon, 1 tbsp white wine vinegar, 1 tbsp of dried oregano, 1 tin of white beans (such as haricot), 1 small can of sweetcorn.

Cheese and potato patties – these are optional as the stew feels like a complete meal in itself, however this kind of accompaniment is often used in Ecuador…

For the Cheese and potato patties: 500g Potatoes (like Maris Piper), 2 tbsp of cheddar cheese, oil for frying, salt and pepper.

Method

  1. Preheat the oven to 150F
  2. Cut your pork into chunks removing any excess fat
  3. Peel and roughly chop one onion
  4. Heat 1 tbsp. of oil in an oven proof pan and add your pork and onions, lightly browning the pork for a few minutes
  5. Turn the heat off and add 500ml of chicken stock, juice of a whole lemon, 1 tbsp. of white wine vinegar, 1 tbsp. of dried oregano
  6. Place in the oven with the lid on and cook for 1 hour
  7. After one hour, remove from the oven and using a wooden spoon start to break the pork down by pushing down on the the meat
  8. Cook for another hour, breaking down the pork again and now add your drained beans and sweetcorn, mix in well and place the butternut squash on top
  9. Add 200ml of water and put back in the oven for 25mins
  10. To make your potato cheese patties, peel and chop the potatoes into chunks
  11. Place in a pan and cover with cold water, bring to the boil and then simmer for 15mins until the potatoes start to break down a little
  12. Drain the potatoes, add a pinch of salt and pepper and two tbsp of grated cheddar cheese
  13. Allow to cool slightly before making into patties and gently frying in a little oil for 4 mins each side, or until they start to make a golden crust
  14. Aim to make about two patties per person, you may need to make these in batches
  15. Serve with the slow cooked pork and enjoy!

Although Ecuador is a country rich in oil, a majority of the Ecuadorian population live in poverty and the indigenous people of Ecuador have been subjected to a long history of discrimination, often illiterate, due to poverty and poor education, children are also at threat of violence, people trafficking and the dangers resulting from drug trade in the country. Save The Children are currently working with the government and 65 different children groups to help shape a better future for the children of Ecuador. To find out more please visit:

https://www.savethechildren.org.uk/where-we-work/south-central-america/ecuador

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

February Recipes Review: From Yemen to Haiti…

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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

Inspired by Zimbabwe: Tomato Chicken Stew with Peanut Butter Rice

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This is a really comforting dish!

Serves 4

Prep: 20mins

Cook: 1 hour 10mins

Ingredients: For the Tomato Chicken Stew; 8 chicken thighs, 3 large tomatoes, 1 large onion, handful of fresh or frozen green beans, handful of parsley, 1 garlic clove, 1 tsp of olive oil, 1 tbsp tomato puree

For the Peanut Butter Rice; 2 cups of cooked rice (basmati or long grain is good), 1 tbsp of crushed salted peanuts, 1 tsp of butter, 1 tsp dried chives

Method

  1. Preheat oven to 200(fan), brown the chicken thighs in a pan on both sides, cut the tomato and onion into chunks, cut the garlic and add to an oven proof pan,
  2. Add 1 tsp of olive oil and start cooking the mixture on the hob for 5-10mins until it starts to break down, add the tomato puree stir and place the chicken thighs on top
  3. Place in the oven with a lid and cook in the oven for 40mins
  4. After 40 mins add the green beans and cook with the lid off for a further 10 – 15 mins
  5. While this is cooking start on the rice, heat 1 tsp of butter in a pan until it melts
  6. Add the crushed peanuts and let it start to sizzle a little before adding the cooked rice
  7. Stir over a medium heat until all combined and warmed through, add the chopped chives and you’re done! Serve all together with fresh parsley scattered over the chicken.
The prevalance of HIV and Aids in Zimbabwe, means that many children are left oprhaned, many are not able to go to school and those that are, are often unable to participate once there falling asleep due to malnutrition, to find out how Save the Children are working in Zimbabwe please click on the link:
https://www.savethechildren.org.uk/where-we-work/africa/Zimbabwe

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

https://justgiving.com/fundraising/feastforfamine

Thanks x