Inspired by Canada – Maple Syrup and Pecan Candy Apples

inCollage_20191028_075934364.jpg

I love autumn and all things autumnal especially Halloween and Bonfire Night, makes me think of big pots of chilli, chunky tomato soup and of course toffee apples. But if you want to try something different with even more crunch, try these Inspired by Canada – Maple Syrup and Pecan Candy Apples – yummy!

Makes: 8 Candy Apples

Prep: 10mins
Cook: 15 – 30mins (including coating time), plus at least two hours cooling time.

Ingredients: 8 Granny Smith apples, 400g golden caster sugar, 4 tbsp. maple syrup, 100g Pecan Nuts Crushed, 100ml of water, 1 tsp. vinegar.

Method:

  1. Blanch your apples in boiling water to remove any waxy coating, dry throughly and pop  a wooden skewer firmly into the top of each apple and leave to one side
  2. Now make your coating by placing the sugar in a pan with 100ml of water, cook for 5 – 10mins on a medium heat stirring continuosly until all the sugar has dissolved and there are no lumps or grains of sugar left
  3. Add the vinegar and maple syrup and turn the heat up so it starts to boil and at ‘hard crack stage’, this should only take a few minutes but to test your mixture is ready try testing a little in some cold water, if it sets hard straight away it’s ready, if not leave on the heat for a few more minutes more, then when ready turn off the heat and work quickly to coat the apples
  4. This can be quite a messy job so place your apples on some parchment paper so that this catches any drips, (as the mixture and pan is very hot I would not recommend doing this part with little ones), now start coating your apples by using the skewer to turn the apples in the pan, tipping the pan when needed and making sure you coat the whole apple, continue to do this with all eight apples
  5. Sprinkle the crushed Pecans over the top of the apples and leave to cool for at least two hours or overnight
  6. 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 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

To find out what Save The Children in Canada are doing to help children around the World, please visit:

https://www.savethechildren.ca

Inspired by Kenya – Ginger Drizzle Sponge Cake

Ginger is used widely in Kenyan beverages from Kenyan Ginger Tea to Ginger Beer, often drunk with a sweet donut called ‘Mandazi’, so I wanted to create something that combines the love of ginger with a sweet treat – I hope this hits the spot!

Makes: 12 Squares

Prep: 15mins

Cook: 40 – 45 mins

Ingredients: For the Ginger Syrup, 50g of fresh ginger, 1 tbsp. brown sugar, 300ml of cold water, 85g icing sugar

For the Ginger Sponge: 115g butter, 115g caster sugar, 115g self raising flour, 2 eggs, 1/2 tsp. baking powder, 1 tsp. dried ginger, a little fresh ginger (optional).

Method:

  1. Make the ginger syrup first by adding 50g of roughly chopped fresh ginger to a pan with one tbsp. of brown sugar and 300ml of water
  2. Bring to the boil and leave on a simmer for 20mins until the liquid has reduced by half, stirring occasionally so that all the sugar dissolves
  3. Take the liquid of the heat and allow to cool, once cooled, place through a sieve to remove all of the ginger and leave to one side while you prepare the sponge
  4. Pre-heat your oven to 160F
  5. First mix together the butter and sugar until all combined and fluffy, now add your eggs and mix well
  6. Add your dry ingredients, flour, baking powder and ginger powder, folding until all combined into a thick batter
  7. Line a baking tin (I used an 18cm x 24cm rectangular tray, but you can use a round one)
  8. Pour your mixture into the tray, spreading evenly and pop in the oven for 20 -25 mins until golden brown
  9. Meanwhile add 85g of icing sugar to the ginger syrup and mix well so there isn’t any lumps
  10. While your sponge is still cooling prick the surface with a fork many times and pour over your ginger syrup, making sure to cover the whole surface of the cake
  11. Leave to cool and infuse completely then cut into 12 squares
  12. Serve with an extra sprinkle of sugar and grated fresh ginger if you wish
  13. Enjoy!

Although Kenya is one of the most developed countries in Africa, they still face many challenges. Save The Children are working in Kenya to support those who find themselves in the refugee camp Dadaab, from Somalia, and are working with nomadic communities to ensure they are better equipped for future disasters such as the severe droughts that Kenya is prone too. They are also working tirelessly to decrease the number of child, newborn and maternal deaths. To find out more, please visit:

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

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.

Thanks x

Inspired by Guatemala – Coffee, Banana and Chocolate Condensed Milk Ice Cream

Easy after dinner treat or just because… Also can be added to milks of all variety to make an excellent frappe! 

Makes: 1,000ml/500g

Prep: 5mins

Cook: No cook but 5 – 6 hours freezing timing

Ingredients: 387ml of condensed milk, 3 ripe bananas, 20g of dark chocolate (plus optional extra for grating over before serving), 1 tsp. vanilla extract, 1 shot of cooled strong espresso coffee.

Method:

  1. Blitz well, all of the ingredients in a food processor
  2. Transfer to a freezable container, old ice cream containers work best!
  3. Freeze for up to 6 hours and scrap off any ice that may appear on top before serving
  4. If making ahead leave out of the freezer for up to 30 minutes until softened
  5. Enjoy!

As well as being subject to natural disasters such as earthquakes, the children of Guatemala have also been affected by the repercussion of a 36 year civil war, which included genocide and violation of human rights, especially among poorer communities. Now in the poorest areas, 60% of children are malnourished and 19% of all children, as young as seven are sent to work.  Save The Children are helping those within the poorest communities find ways to develop healthier, sustainable livelihoods and are promoting education to ensure children have a better future.  To find out more, please visit:

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

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

This slideshow requires JavaScript.

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 the USA – Key Lime Pots

Love the taste of Key Lime Pie but don’t like the calories? Then try these, super easy to make Key Lime Pots!

Serves: 4

Prep: 10mins

Cook: 1 hour chill time

Ingredients: 375g ready made custard, or vanilla flavoured yogurt, 230g thick Greek yogurt, 75g digestive biscuits, juice and zest of 1 lime.

Method

  1. Crush or blitz the digestives in a food processor and divide equally between 4 glasses or small bowls
  2. Top with the custard
  3. Add the juice of the lime to the Greek yogurt, mix well and add this on top of the custard
  4. Sprinkle the zest of the lime on top of the desserts and keep in the fridge for at least one hour before serving
  5. Enjoy!

To find out about the amazing work Save The Children in the USA are currently doing to support children across the globe, please visit the link:

https://www.savethechildren.org

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

This slideshow requires JavaScript.

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 New Zealand – Orange, Honey and Macadamia Nut Pavlova

Did you know that Pavlova is believed to have originated in New Zealand in the 1920s? After the Russian ballerina Anna Pavlova, it was thought to be created in her honour after touring throughout Australia and New Zealand during the same time period.

I love pavlova, it’s such an easy but impressive dessert to make, adding any combination of toppings you like, the toppings used here are all inspired by indigenous ingredients found in New Zealand, I hope you enjoy and would love to have your feedback on your favourite pavlova toppings too!

Serves: 6

Prep: 30mins

Cook: 1 hour plus cooling time.

Ingredients: 4 eggs, 250g caster sugar, 2 oranges, 1 tbsp. runny honey, 300ml creme fraiche, 30g Macadamia nuts

Method:

  1. Pre-heat your oven to 100f
  2. Mix four egg whites until they form stiff peaks, now slowly add in your sugar mixing until all combined and has a glossy appearance
  3. Spoon your mixture over greaseproof paper making a rough circular shape, do not overwork or spread as you don’t want to lose any of the air from the mixture
  4. Cook in the oven for one hour, after one hour turn the heat off and leave in the oven until completely cooled, this should take a few hours
  5. Prepare your topping by bashing the nuts a little in a pestle and mortar and then lightly toasting in a pan
  6. Peel and cut the oranges thinly, width ways
  7. Once your pavlova is completely cooled and you are ready to serve, spread the creme fraiche all over the top, add your oranges, drizzle over the honey and scatter over the nuts
  8. Dig in!

To find out about the amazing work Save The Children in New Zealand are currently doing to support children across the globe, please visit the link:

https://www.savethechildren.org.nz

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