Serves two for brunch or lunch, for more servings just adjust ingredients accordingly.
Prep: 5 mins
Cook: 10 mins
Ingredients for the Eggs: 4 eggs, 4 tbsps. of natural or Greek yogurt, handful of cooked green beans, juice of 1/2 a lemon, 2 tsp. of olive oil, 1/2 tsp. dried chilli, 1/2 tsp. cumin seeds, 1/2 tsp. coriander seeds, your choice of bread for toasting.
Ingredients for the Tea: 1 black tea bag, any you like, English Breakfast, Assam or even good old PG tips will do! 4 cloves and 2 cardamon pods.
- First make your tea, make your tea as you normally would in a teapot, add to this the cloves and cardamon pods, leave to brew while you make the egg recipe
- Make your yogurt, start off with 1 tsp of olive oil in a pan, in a pestle and mortar combine your dried spices and then add to the oil, when you hear this starting to sizzle add your yogurt and lemon juice, season well, warm through then turn the heat off
- Toast your bread!
- Scrambled your eggs anyway you like but I like mine simply done, heating 1 tsp of olive oil, whisking your eggs with a fork then adding to the pan to cook through, stirring until your eggs are the desired consistency
- Add in your cooked green beans
- Transfer to plates, pour your yogurt sauce over and serve with or without your toasted bread and tea, enjoy.
Yemen is currently facing one of the worst humanitarian disasters of our time. Continued conflict since 2015 has been devastating to the people of Yemen, families face everyday without food, water and fuel and it is estimate that 20 million people are at risk from the worst famine in over 100 years. Save The Children are working urgently to help those children still caught in this devastating war.
Here’s how you can help, support Save The Childrens’ campaign Pens for Peace in Yemen, which is asking the UK Government to bring peace to Yemen’s children. For more details please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/yemen
If you would like to make a monetary donation please visit the link: https://justgiving.com/fundraising/feastforfamine
Valentines is all about love right? Wrong it’s all about chocolate! So why not try one of my chocolate recipes tonight? You can choose from my Super Easy Gluten Free Nutella Cookies or the Inspired by Mozambique, Sweet Potato, Cashew, Chocolate Mousse, which ever you choose have a great chocolate filled day!
And have a heart and donate to Save The Children via my just giving page at the same time!
This is a heavenly, chocolaty, gluten free vegan dessert – perfect for Valentines!
You will have to trust your taste buds with how sweet to make it though, as I love the bitterness and richness of chocolate, so if you feel like adding more syrup…go for it!
I know that cacao powder and agave syrup can seem a bit expensive, but it is sooooo versatile and lasts for ages, but you can substitute for honey and dark chocolate powder.
Serves 2- 4 depending on how much chocolate you can handle!
Ingredients: 300g sweet potato, 50g of unsalted cashew nuts, 50g cacao powder or dark chocolate powder, at least 4 tbsp. of agave syrup, (can use honey) depending on how sweet your tooth is! 6 tbsp. cold water, 1 tsp vanilla essence/extract
- Peel and chop your sweet potato and place in a pan of boiling water and simmer for 10 – 15mins until soft, allow to cool
- In a food processor, blend your cashew nuts, holding back two for decoration
- Now add the rest of your ingredients including the cooled sweet potato and blend to a mousse like consistency, taste and add more syrup/honey to suit your taste buds, you can also add a pinch of salt
- Once at the desired sweetness and texture transfer to a dish or individual containers and chill in the fridge for at least an hour before serving
- Crush the remaining cashews and sprinkle on top
- Now grab yourself a spoon and dig in!
In Mozambique children are living in poverty, have poor cognitive and emotional development and of those already lucky enough to attend first grade, fewer than 50% of children will make it to fifth grade. The fight against HIV and helping those who are HIV positive continues and Save The Children are working with communities across Mozambique to help those in need to access drugs, food and care. Save The Children have also developed a model of care for newborns that has played a big part in the Ministry of Healths strategy for newborns in Mozambique.
To find out more about what Save The Children are doing to help, please visit the link: https://www.savethechildren.org.uk/where-we-work/africa/Nigeria
If you would like to make a donation please visit the link: https://justgiving.com/fundraising/feastforfamine
This is a really comforting dish!
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
- 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,
- 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
- Place in the oven with a lid and cook in the oven for 40mins
- After 40 mins add the green beans and cook with the lid off for a further 10 – 15 mins
- While this is cooking start on the rice, heat 1 tsp of butter in a pan until it melts
- Add the crushed peanuts and let it start to sizzle a little before adding the cooked rice
- 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.