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 The Ivory Coast – Coconut and Salty Peanut Truffles

Did you know that the Ivory Coast is the biggest producer of the cocoa bean in the World? Well let’s celebrate that fact with these delicious, gooey truffles! A really tasty treat for the end of special meal or dinner party with friends.

Makes: 12 – 16

Prep: 20mins
Cook: 15mins plus chilling time 3 – 4 hours or overnight.

Ingredients: 1 can of condensed milk (293ml), 50g of coco powder, 20g crushed salted peanuts, 20g desiccated coconut

Method:

  1. Mix the coco powder and condensed milk together in a pan
  2. Once well mixed start to heat the mixture on a medium heat, stirring continuously for 15 mins until it starts to thicken
  3. Pour the mixture into a bowl and chill in the fridge for 3 hours or overnight
  4. Now with wet hands using a teaspoon to scoop out the mixture start making your truffle balls by rolling and shaping in your hands, (do this quickly so the mixture doesn’t start to melt)
  5. Alternate between dipping and rolling in the crushed peanut and coconut
  6. Pop back in the fridge for at least another hour before serving
  7. Enjoy!

Since 1996 Save The Children have had a presence in the Ivory Coast, as security stabilised after the end of conflict in 2011, Save The Children have been focussing their efforts on child protection systems, education and nutrition and medical care for babies and children under the age of five, providing training for health care workers so that they are better equipped and more knowledgeable with the advice they give to young mothers.

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

As mentioned the Ivory Coast is one of the largest producers of cocoa beans globally. If you’d like to sample a truly amazing treat direct from the Ivory Coast, then check out my friend Pauls’ award winning hot chocolate range, the Kokoa Collection:
http://www.kokoacollection.co.uk/trade/

The white hot chocolate products are selected from the forastero beans, straight from the Ivory Coast and they are delicious!

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.

Easter Bunnies with Hazlenut Noses…

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These not too sweet Easter Bunnies are so easy to make…and eat!

Makes 6 – 10 biscuits depending on the size of your cutter.

Prep: 10mins

Cook: 15mins

Ingredients: 300g self raising flour plus a little more for rolling and dusting, 150g caster sugar, 150g low fat spread (I used flora), 50g of coco powder, 1 egg, 6 Hazelnuts (or more if making more biscuits).

Method:

1. Preheat oven to 150F

2. In a bowl add all your dry ingredients and mix well

3. Now add the low fat spread and use your hands to turn into a breadcrumb like consistency

4. Add the egg and mix well, add a little more flour if too wet and bring to a dough

5. Dust a clean surface with some flour and roll out the dough to about the thickness of a £1 coin

6. Line a baking tray with baking parchment

7. Cut out your bunny shapes and place onto the baking tray

8. Cook in the oven for 15mins, remove and before you leave to cool place a hazelnut in the centre of each face to make a nose…

9. Leave to cool and enjoy with a cuppa or a glass of milk20190406_162203-1.jpg

If you’d like to support a great cause, then have a look at the amazing work Save The Children UK are currently doing in 68 countries: www.savethechildren.org.uk

And if you’d like to make a donation via my Just Giving page, please visit: Just Giving

 

 

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 Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards

20180926_202036Low fat, naturally creamy, delicious and can be vegan too!

Prep: 10mins
Cook: 4 hours chilling time…

Serves 4

Ingredients: 1 mango, 2 bananas, 100g dark chocolate (you can source vegan dark chocolate quite easily these days), 50g cashew nuts (crushed), 2 tsp vanilla extract.

Method
1. Line a small baking tray with parchment paper
2. Melt 100g of dark chocolate and pour onto the baking parchment, scatter the crushed cashew nuts over the chocolate and leave to cool in the fridge
3. Peel and slice the mango and bananas and leave in the freezer for four hours
4. When ready to serve, take the mango and bananas out of the freezer and place in the blender, add the vanilla extract and blend to a smooth texture, (this can be placed back in the freezer until ready to serve)
5. Take your dark chocolate and cashew tray out of the fridge and break into shards
6. Scoop the Banana and Mango mix into bowls and serve with some of the dark chocolate and cashew nut shards…Enjoy!

A devastating earthquake struck on the 12 January 2010, it killed 230,000 people and left more than one million people homeless. Save The Children were there to help and by the end of 2010 they had helped a total of 870,000 people, but there is still more to be done, to find out more please visit: https://www.savethechildren.org.uk/where-we-work/south-central-america/haiti

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