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.


  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, 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.


  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

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!

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


  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:

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


July Recipe Review – From New Zealand to Myanmar

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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, ( 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 (, 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!


Rosalyn x

Feastforfamine Six Months in – Celebrating with Nan’s Jam Tart

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).


  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!


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:

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


  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:

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