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

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, (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 Myanmar: Pork and Mango, Coconut Noodles

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!

This recipe will also work well with any other left over meat you have from your Sunday Roast.

Serves: 2

Prep: 10mins
Cook: 30mins

Ingredients: Left over roast pork (as much as you have/like), 1/2 red onion, 1/2 fresh mango, handful of peanuts, small bunch of coriander, 1 tsp of olive oil, 1 red chilli, 1 clove of garlic, 1 thumb sized piece of ginger, 1/2 tsp. cumin seeds, 1 tsp of turmeric, 1 can of coconut milk, good splash of fish sauce, 1 lime (to make juice from 1/2 of it), 1/2 tsp. brown sugar, straight to wok noodles (2 person portion), 100ml of chicken stock.

Method:

  1. Thinly slice the garlic, chilli and ginger, heat the oil in a wok and add these ingredients along with the cumin and turmeric until all the oil is absorbed
  2. Add the coconut milk, fish sauce, lime juice, and brown sauce
  3. Simmer for 15mins
  4. Now add the left over pork, onion and mango (keep some mango back to use as a garnish at the end)
  5. Add your noodles and 100ml of chicken stock and summer for another 10-15mins until the noodles are soft and the pork is warmed through
  6. Plate up and garnish with the peanuts, coriander, the rest of the mango and lime wedges
  7. Enjoy!

‘Ten children in Myanmar die every hour. They die of illnesses that, in the 21st century, should never be fatal. We could be stopping many of these deaths — we have a plan to do it’.

To find out more about what Save The Children are planning to help children in Myanmar please visit:

https://www.savethechildren.org.uk/where-we-work/asia/myanmar-burma

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

May Recipe Review : From England to Japan

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Hi All!

So how was the month of May? Weather a bit warmer, perhaps warm enough for your first BBQ or Al Fresco dining experience?

For FeastforFamine, May was a simple month with easy, straight forward recipes making the most of basic ingredients like eggs, starting with a visit to England for Egg and Bacon Oven Baked Muffins, great for a brunch, breakfast on the go, or as part of a picnic.

May was also an opportunity for me to share with you a wonderful dinner recipe and memory from my childhood with the Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles, and to complete this special dinner I created these Inspired by the Philippines: Tapioca and Mango Jelly Pots to go with it.

I really love one pot meals especially when wanting to feed many or just do a bit of batch cooking, the Ecuadorian Pork is great for this, so if you haven’t already, try the Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato Cakes

May also had a little bonus recipe too, with my simple Hummus recipe because who doesn’t like hummus!

And finally we were back to breaking eggs but this time in Japan for the Inspired by Japan: Omelette with Yellow Sauce and Pickles

I hope you enjoyed the recipes in May and even got to make some!

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 Philippines: Sticky Chicken Drumsticks with Vegetable Noodles

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Growing up I was so lucky to live next door to a wonderful family, who came over from the Philippines in the 70s. I have such fond memories of playing with their daughter Marianne when I was little, but most of all I remember their generosity, as more often than not they would knock on our door with steaming plates of noodles, chicken and other delicious foods! I have kept in touch with the family ever since, who still live next door to my childhood home. I have been in touch with them recently and Marianne and her father Tony have shared with me one of their noodle recipes and a really tasty, but simple marinade that they used on the chicken.

I made this recipe recently for my own family and it felt so good to share this delicious dish and the happy memories attached to it, I hope you enjoy it too!

Serves: 4

Prep: 20 mins plus marinating time

Cook: 45 mins

Ingredients: For the Chicken Drumsticks; 8 chicken drumsticks, 3 tbsp. of tomato ketchup, 1 tbsp. of soy sauce, 1 garlic clove

For the noodles; 250g dried wok noodles, 1 red pepper, 2 celery sticks, 1 carrot, 1/2 Chinese cabbage (or you can use something like Savoy), 1 small/medium onion, 2 cloves of garlic, 1 chicken stock cube, tbsp. of soy sauce, 1 tbsp. of oil

Method

  1. First make your chicken marinade, thinly slice your garlic clove and mix together with the ketchup and soy sauce
  2. Coat your drumsticks in the mixture and leave in the fridge for at least 30mins or overnight
  3. Preheat your oven to 210F, place your chicken in the middle of the oven and cook for 35 – 45 mins turning half way through and checking that your chicken is cooked before serving, (use a knife close to the bone to make sure all the juices are clear)
  4. While your chicken is cooking prepare your noodles
  5. Thinly slice your onion and garlic and set aside
  6. Thinly shred the cabbage and dice all the other vegetables
  7. In a wok or deep saucepan heat the oil and gently cook the onion and garlic for 5 mins
  8. To this now add the chicken stock made with 100ml of water and the soy sauce, mix and add the rest of your veg to the pan, give it a good stir
  9. Now add your dried noodles and 720ml of boiling water
  10. Bring to a high simmer and leave your noodles to absorb all the water for 6 – 8 minutes stirring occasionally ( I have never cooked noodles like this before and was a bit nervous, but it worked a treat and it meant that they soaked up ALL of the flavours).
  11. Serve the steaming noodles with your cooked chicken and enjoy…I know I did!

Save The Children have been working in the Philippines since 1981, but more recently have been helping to rebuild communities after the devastating Typhoon Haiyan in 2013. Sadly just two years later the Philippines were struck again, in 2015 by Koppu, displacing 700,000 people. Save The Children are now working hard to help these families rebuild their lives and prepare for future emergencies. If you would like to find out more please visit:

https://www.savethechildren.org.uk/where-we-work/asia/philippines

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

February Recipes Review: From Yemen to Haiti…

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Hi All!

So how am I doing with my Food from the World for the World?

February was a short month but I managed to take you to a few new places! First stop was Zimbabwe for a delicious, cheap and easy Inspired by Zimbabwe: Tomato Chicken Stew with Peanut Butter Rice

Next stop Mozambique for a rich chocolate dessert just in time for Valentines…Inspired by Mozambique, gluten-free, rich Dark Chocolate, Cashew Nut and Sweet Potato Mousse.

From Mozambique we made a visit to Yemen for Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea, giving new flavours to an all time comfort food, also timely linked with Save The Childrens’ current campaign, Pens for Peace in Yemen. For more details please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/yemen

As some of you were feeling the spring like weather early this year, for our last stop in February, I decided to take us somewhere to try something a bit lighter, so we went to Haiti… twice! Once for Inspired by Haiti – Crab and Sweet Potato Fritters and a last little February treat of mock ice cream! Inspired by Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards

So where will March take us? Come back on Monday to find out…and in the meantime I would love to have your feedback on the recipes created by Feastforfamine so far, and please feel free to share your recipes too!

Thanks

Rosalyn x