November Recipe Review – From Italy to Ethiopia!

 

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Hi All,

November seemed like a short month here at FeastForFamine, but I still managed to squeeze in four recipes that I hope you liked, some designed to save the pennies and some to keep you warm this winter.

So first up was  Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta, a really filling cheap and easy recipes that can be used for lunch brunch or dinner and the addition of the Berber, a traditional spice mix from Ethiopia, is sure to warm you up on a cold day.

Next, Madagascar for a sweet treat, Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze, lovely light muffins with earthy turmeric and lots and lots of vanilla, making the most of Madagascars’ biggest export! You will want to make this again and again.

Thinking of winter nights, but wanting to stay healthy, I created the Inspired by Romania – Horseraddish and Dill Roasted Salmon with White Beans, Beetroot and Kale full of goodness and deep wintery flavours favoured by Romania.

Last stop in November and to a regular place of inspirations in many households, was to Italy for Inspired by Italy – A Kinda Osso Buco Ragu with Smashed Rosemary Potatoes, a healthier way of cooking this Italian favourite, and great for leftovers poured over pasta the next day.

Hope you are all getting into the festive spirit and are looking forward to the recipes that will be coming here in December, December also marks the last month that you can make donations to my fundraising year for Save The Children, so remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles countries around the World 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 Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta

Trying to save the pennies with December looming? Want something healthy and satisfying that won’t break the bank then try this, Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta*, made with store cupboard ingredients and bags from the freezer.

*Can omit or replace the feta with vegan cheese.

Serves: 2 – 4

Prep: 5mins
Cook: 15 -25mins

Ingredients: 4 slices of bread of your choice for serving (but would recommend something like sour dough), 2 cups of frozen broad beans, 2 cups of frozen peas, 100g feta cheese, 2 tbsp. of olive oil, 1-2 birds eye/piri piri chillies (depending on how hot you like it), 2 cloves of garlic, 1 tsp. mustard seeds, 1 tsp. dried ginger, 1/2 tsp. dried cumin, 1/2 tsp. coriander seeds, 1 tsp. dried paprika, good mil of salt and pepper, some fresh basil to serve.

Method:

  1. In a pestle and mortar blend and breakdown your spices with the garlic and add to a lidded pan with 1 tbsp. of olive oil
  2. Cook on a medium heat for around 5 mins until you hear the spices start to pop
  3. Add your broad beans and peas with an extra tbsp. of olive oil and give a good stir so that the beans and peas are coated in the spices
  4. Turn down to a low heat, pop the lid on and cook for 15-20mins until the beans are warmed through, stirring occasionaly
  5. Toast your bread and pop the spiced beans and peas on top, add some crumbled feta and a few fresh basil leaves
  6. Enjoy!

Sadly, Ethiopia is experiencing its worst drought for 50 years, destroying crops and leaving many hungry and in urgent need of food.  Thousands of lives are at risk, Save The Children are on the ground in Ethiopia delivering  urgently needed supplies and medical help, but more help is needed, to find out more please visit:

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

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

Mid Week Mushroom Madness: Vegan Buckwheat Soba Noodle Salad with Enoki Mushrooms Braised in Miso, with Avocado and Seasame Dressing,

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Hi All,

Having recently got back from Japan, as a foodie, I am REALLY missing it, so was very excited when visiting my local supermarket to find some enoki mushrooms and felt inspired.

I have a cupboard at home that I try and keep stocked up with lots of different flavours from around the World so with the help of ingredients I already had, was pleased to be able to come home and rustle something up for lunch today that really hits the spot; Buckwheat Soba Noodles with Enoki Mushrooms Braised in Miso, with Avocado and Seasame Dressing, and here is the recipe – enjoy!

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Serves: 2

Prep: 10mins
Cook: 14mins

Ingredients: 2 person serving of buckwheat soba noodles, 1 avocado, punnet of enoki mushrooms, tsp. of white miso, 2 tsp. of sesame oil, 2 tsp. of brown rice vinegar, 2 tsp. soya sauce, 1 heaped tsp. of Korean red pepper flakes.

Method:

  1. Cooked the noodles as per instructions, then place into cold water, drain and set aside
  2. Pop the mushroom with 1 tsp. of white miso into a pan with a little water and simmer for 10mins
  3. Meanwhile chopped your avocado into chunks and mix into the noodles with the sesame oil, brown rice vinegar and soya sauce
  4. When 10 minutes are up, take your mushrooms off the heat and place into very cold water for a minute to stop cooking process and drain completely
  5. Mix the drained mushrooms into your noodle mix and sprinkle the Korean red chilli flakes over the top
  6. Dig in!

Want more? Check out some of my other noodle recipes here:

Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles

Inspired by Myanmar: Pork and Mango, Coconut Noodles

Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal

Thanks x

Inspired by Hungary – Orange Pepper and Paprika Soup

Loving these autumn colours and flavours with this ‘Hungarian Inspired’ orange pepper and paprika soup, finished off with a dollop of creme fraiche or sour cream and sprinkling of dill…can be kept vegan if you opt out of the sour cream and creme fraiche!

Serves: 4

Prep: 5 mins
Cook: 30mins

Ingredients: 3 large orange peppers, 1 large tomato, 1 large onion, 1 tbsp of olive oil, 1 tsp. of smoked paprika (plus extra for serving), 1 veggie stock cube, 1 tsp of dill for serving and a good dollop each of sour cream or creme fraiche.

Method:

  1. Soften one large onion and two cloves of garlic in one tbsp. of oil (I used olive oil), in a lidded pan
  2. Add three large diced orange peppers, one large tomato to the pan and one tsp. of smoked paprika
  3. Pop the lid on and cook on a gentle simmer for 20mins, stirring occasionally so that is doesn’t stick, this method should ensure that all the lovely juices are released from the peppers
  4. After 20mins add 400ml of veggie stock and simmer for another 10mins
  5. Blitz all in a food processor and serve with a dollop of creme fraiche or sour cream and a scattering of dill and paprika
  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

Inspired by Korea – Vegan Asparagus and Ginger Pancakes

I was lucky enough recently to attend a vegan Korean cooking course with the amazing chef Da-Hae West, (check her out here https://dahaewest.com), which gave me a lot of inspiration as well as making my own Kimchi! One of the things I got to make was a vegan pancake, which is super easy, super delicious and can be adapted to suit your tastes, adding things like prawns, chicken, more chillies, no chillies it’s up to you!

I have made my own version here using lots of asparagus and ginger accompanied by two dips that I think work really well, one vegan and one full on mayo! If you have a go at making this version, or your own, get in touch as I would love to hear about your creations!

Serves: 2 as a main, 4 – 6 as a starter

Prep: 20mins

Cook: 6 – 8 mins for each pancake

Ingredients: For the pancakes: 20 asparagus spears, 250g self raising flour, 375ml ice cold sparkling water, 1 teaspoon of salt, 1 chilli thinly sliced, (more if you like the heat), 1 clove or garlic minced of thinly sliced, 1 thumb sized piece of ginger minced or thinly sliced, 4 tbsp. of oil for frying

For the Sesame Dipping Sauce: 2 tbsp. rice wine vinegar, 1 tbsp. sesame oil, 1 thinly sliced piece of ginger, 1 tsp. sesame seeds, 1/2 tsp. brown sugar

For the Chilli Mayo: 1 tbsp. rice wine vinegar, 1tbsp. mayo, 1 red chilli thinly sliced with seeds if you like the heat.

Method:

  1. First remove the woody ends from your asparagus
  2. Then add to boiling water and boil vigorously for 2 mins
  3. Drain and plunge into cold water and set aside while you make your dips and batter
  4. To make the Chilli Mayo, add the sliced chilli to the rice wine vinegar and set aside until ready to serve
  5. For the Sesame Dipping sauce, mix all of the ingredients together and set aside until ready to use
  6. Mix all of the ingredients together for the pancake except the asparagus so that it’s combined well but no need to over mix
  7. Heat 1 tbsp. of oil in a pan now add half of your pancake batter and pop 10 of the asparagus spears on top of the mixture so that they melt down into the mixture
  8. Cook for 3 – 4 minutes on one side until you start to see air pockets form on the top
  9. Now turn your pancake over (you can flip if you are brave, or use a spatula like me!), add some more oil if you notice that the pan is dry and continue to cook on the other side for 3 – 4 minutes, longer if necessary, you want it to be crispy but not burnt
  10. Repeat the same for the second pancake with the remaining mixture and asparagus
  11. Once both of your pancakes are ready, add the finishing touch to your Chilli Mayo by adding 1 tbsp. of mayo and mixing well
  12. 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

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

It’s Nearly The Weekend…

So check out my egg recipes for breakfast and brunch ideas, from Yemeni Scrambled Eggs to Japanese Omlette with Pickles.

Click on the links below to create your favourite egg dish this weekend!

https://feastforfamine.blog/2019/05/27/inspired-by-japan-omlette-with-yellow-sauce-and-pickles/

https://feastforfamine.blog/2019/05/06/inspired-by-england-egg-and-bacon-oven-baked-muffins/

https://feastforfamine.blog/2019/04/08/indian-inspired-chickpea-dahl-with-eggs-and-homemade-raiti/

https://feastforfamine.blog/2019/02/18/inspired-by-yemen-scrambled-egg-with-green-beans-and-hot-spiced-yogurt-served-with-clove-and-cardamon-black-tea/

See you Monday x

Inspired by Portugal – Chorizo Loaf

Makes one loaf – great for picnics!

Prep: 15mins
Cook: 30 – 40mins

Ingredients: 250g plain flour, 150g chorizo (thinly sliced or cut into cubes), 4 large eggs, 150ml olive oil, 100ml semi skimmed milk, 50g plain yogurt, 50g hard cheese like parmesan, 1 tsp. baking powder, 1 tsp. dried thyme

Method

  1. Preheat oven to 160F
  2. Beat your eggs until pale then add all of the rest of the wet ingredients and mix well
  3. In a separate bowl mix together the remainder of dry your ingredients except the chorizo
  4. Add the dry ingredients to the wet mixture slowly mixing well
  5. When all combined add the chorizo and combine with the batter
  6. Grease a loaf tin and pour in your batter
  7. Cook for 30 – 35 mins checking if it’s cooked by using a knife straight down the middle of the loaf and if it comes out clean your loaf is done, if not give it another 5 – 10mins
  8. Allow to cool
  9. Enjoy!

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

https://www.savethechildren.org.uk

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