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

 

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

Inspired by Mexico – Avocado and Cucumber Gazpacho

Serves: 2

Ingredients: 1 large avocado, 1/2 cucumber, 1 garlic clove, 2 tbsp. Olive oil, 100 – 150ml of cold water 1 tbsp. White wine vinegar, salt and pepper

For the salsa topping: 1 tomato, 2 tbsp. sweetcorn, 1/2 small red onion, 1 red chilli, 1/2 tsp. Paprika, 1/2 tsp. dried oregano drizzle of olive oil

Method:

  1. Peel the cucumber and chop the avocado and cucumber into chunks
  2. Pop into a blender with the rest of the ingredients and blitz to a smooth consistency add a little more water if you like and seasoning to taste
  3. Set aside in the fridge until ready to serve
  4. Chop the tomato and onion into small chunks
  5. Slice the chilli thinly and remove the seeds
  6. Add the chilli to the tomato, red onion and sweetcorn and mix together
  7. Pop on top of your chilled avocado soup and sprinkle over some paprika, dried oregano and a drizzle of olive oil
  8. Enjoy!

Save The Children US have been working in Mexico for many years to help support and secure the rights of children.  Have a look at the statistics on the struggles they face below:

  • 10% of school-age children are out of school
  • 15 out of 1,000 children die
    before their 5th birthday
  • 12% of children are engaged in child labour
  • 46% of people live in poverty

To find out more about the work Save The Children are doing please visit their website:

https://www.savethechildren.org/us/what-we-do/where-we-work/latin-america/mexico

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

Inspired by Iraq – Cucumber, Dill and Yogurt Soup

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Healthy, light and so delicious…

Serves: 2 as a main course, 4 as a starter

Ingredients: 1 large cucumber, 300ml of greek yogurt, 1 cup of premade and cooled chicken stock*, 1 clove of garlic, 1 tsp of lemon juice, 1 tsp of dill and salt to taste.

Method
1. Peel and chop the cucumber, saving some of the peel for the end
2. Add the cucumber to a blender and add the rest of the ingredients, blend until smooth and add salt to taste
3. Leave to chill in the fridge until serving, adding some of the cucumber peel and dill for decoration, delish!

*Can change for vegetarian stock cube.

As fighting continues in Iraq, children are being seriously injured everyday, trapped with no access to fresh food, water and medicine. Thousands have already fled their homes and are now in camps just outside Mosul desperately needing help to survive, to find out more please visit:

https://www.savethechildren.org.uk/where-we-work/middle-east/Iraq

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

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

Hummus…we have a problem!

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Well I know I do! I love the stuff and it’s not only good for you, it’s super easy to make too.

Want to whip up a quick batch of hummus right now? Then try this:

In a food processor add a drained tin of cooked chickpeas, juice of a whole lemon, one garlic clove, a tablespoon of Tahini paste and about 100ml of olive oil and blend to a paste, add a little water or more oil if too clumpy. I’ve topped mine with some more olive oil and some Pinenuts.

High in fibre and protein, which also makes it super filling, it’s great as a snack, on toast or with crudities for lunch, or as a sauce in pitta bread with some roasted veg or chicken.

Did you know that India is the biggest producer of Chickpeas globally? Followed by Iran, Mexico and Ethiopia and is often used as the star in Mediterranean Mezes, what a delicious little legume it is!

For more dip recipes, take a look at Syrian Inspired Aubergine Dip with Honey and Pistachios, and if you need even more Chickpea inspiration this weekend, then have a look at the super easy, cheap Indian Inspired – Chickpea Dahl with Eggs and Homemade Raiti

Happy Friday

x

April Recipe Review: From Afghanistan to Peru!

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Hi All!

April was a long month which meant even more recipes!

It had a lot of variation, taking us across the globe and it was of course Easter time in many parts of the World and I hope you all enjoyed  Easter Time With Feastforfamine Friends

So first up in April was a trip to South America with the Peruvian Inspired dish Inspired by Peru – Chicken, Black Rice, Green Sauce and Avocado Salad, I like this as a complete dish but would also gladly eat any of its accompaniments at anytime with anything, especially The Green Sauce.

Next up in April was India with the Indian Inspired – Chickpea Dahl with Eggs and Homemade Raita, a really cheap dish with loads of flavour!

A little extra this month was an easy baking dish, a perfect excuse to make some cute cookies, the Easter Bunnies with Hazelnut Noses…

I love to cook lamb at this time of year and with slow cooking you can add loads more flavours, which I hope I managed here with my Afghan twist on the lovely roast Inspired by Afghanistan: Spiced Slow Cooked Lamb, Carrot, Almond, Tumeric and Sultana Rice with Carrot Yogurt, makes great leftovers too.

Where your cupboards bare after the long weekend and time spent with friends and family instead of grocery shopping? Well I had the perfect solution, Inspired by Spain – Smokey Bean Stew with Paprika Mayo, a simple store cupboard based dish which although is low on cost and effort is high on taste!

Finally after all that lamb, for our final destination in April, we went back to South America for a delicate tasting fish dish, Inspired by Columbia – Tuna Steak Stew with Lime and Oregano a one pan dish that really hits the spot!

I hope you enjoyed our travels in April and come back on Monday to find out where we are going in May.

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.

See you soon!

Thanks

Rosalyn x