That’s a Wrap!

So that’s it!

All 52 recipes from the World for the World complete, with a few extras thrown in along the way… uploaded, prepped and eaten…Bringing you new ideas from places like Syria, (for which there were two recipes), Ethiopia, Madagascar, Afghanistan, Iraq, Haiti and even Yemen.

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I hope you have enjoyed our culinary trip this year and have got to try a few of the recipes too, it’s been a real journey for me and I have learnt a lot about other places I wouldn’t have had I not started this project -researching ingredients, cuisines, methods of cooking, and traditions from around the World.

 

Through our shared love of food, I also hope FeastforFamine has helped raise awareness of the struggles children face day to day around the World.

Together we have raised £1,182.34, which has already started to help provide a better future for children in the UK and overseas and with the monies raised we have helped support the work needed to improve the education, health and rights of children everywhere, so a huge thank you to everyone who has shown their support to my year of fundraising.

If you would like to find out more about the amazing work of Save The Children, please visit their website for more details:

http://www.savethechildren.org.uk

FeastforFamine will be back next year but not yet sure when, so to keep you going I have put together a list of all of the recipes covered this year below.

Thank you again for your support and I look forward to cooking with you in 2020!

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Happy New Year

Cheers!

Rosalyn x

Recipe Index

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 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

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

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

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 The Ivory Coast – Coconut and Salty Peanut Truffles

Inspired by South Africa – Mild Beef Curry with Banana

Inspired by Mexico – Avocado and Cucumber Gazpacho

Inspired by Vietnam – Aubergine Buns with Veggie Pickles and Spiced Mayo

Inspired by New Zealand – Orange, Honey and Macadamia Nut Pavlova

Inspired by Libya – Spiced Orange Chicken with Coriander and Pinenut Pasta

Inspired by Myanmar: Pork and Mango, Coconut Noodles

Inspired by the USA – Key Lime Pots

Inspired by Australia – Beer soaked Chicken Wings with Apple and Cucumber Salad

Inspired by Portugal – Chorizo Loaf

Inspired by India – Potato and Sweetcorn Samosas with Pea Raita

Inspired by Egypt – Courgette and Chickpea Salad with Dukkah

Inspired by Korea – Vegan Asparagus and Ginger Pancakes

Inspired by Guatemala – Coffee, Banana and Chocolate Condensed Milk Ice Cream

Inspired by Jordan – Oven Baked Fragrant Rice with Crispy Chickpeas and a Parsley Lemon and Cucumber Sauce

Inspired by Kenya – Ginger Drizzle Sponge Cake

Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola

Inspired by Hungary – Orange Pepper and Paprika Soup

Inspired by France – Healthier Baked French Toast with Pears, Walnuts and Honey

Inspired by Canada – Maple Syrup and Pecan Candy Apples

Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta

Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze

Inspired by Romania – Horseraddish and Dill Roasted Salmon with White Beans, Beetroot and Kale

Inspired by Italy – A Kinda Osso Buco Ragu with Smashed Rosemary Potatoes

Inspired by Venezuela – Pan Coated Pork with Avocado Green Sauce

Inspired by China – Prawn Party Puffs

Inspired by Austria – Maya’s Christmas Butter Biscuits

Inspired by Russia – Winter Potato Salad

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 Vietnam – Aubergine Buns with Veggie Pickles and Spiced Mayo

Serves: 4 as a starter

Prep: 1 hour

Cook: 15 mins

Ingredients: For the pickles; large handful of radishes grated, 1 large carrot grated, 1 large cucumber grated, 100ml of rice wine vinegar, 100ml of water, 1/2 tsp. salt, 1/2 tsp. sugar, 1 large or a few small jars.

For the spicy mayo; 2 tbsps. of mayo, 1 tsp. of jalepeano peppers (more if you like it really spicy), 1 grated thumb sized piece of ginger

For the buns; 1 large aubergine, olive oil, 4 brioche buns, small bunch of coriander, 1 lemon, 1/2 tsp of cinnamon.

Method

  1. First make your pickles, (these can be made a few days ahead), by layering the grated vegetables into sterilised jars
  2. In a pan add the rice wine vinegar, water and sugar and salt
  3. Bring to the bowl then pour into the jars and put the lids on straight away
  4. Allow to cool and store in the fridge
  5. For the mayo just mix all of your ingredients together and set aside in the fridge until ready to use, again can be made in advanced as long as in air tight container
  6. When ready to make your rolls, slice your aubergine into thin slices and leave on a plate covered with kitchen paper for one hour
  7. Pre-heat your grill, lay your aubergine out on a baking tray and drizzle with oil cook for 6 mins each side, but keep an eye on them so they don’t burn
  8. To serve, cut your brioche buns down the middle add a layer of the spicy mayo, then the auberinge, topping with the pickled veg, fresh coriander, a sprinkle of cinnamon and a lemon wedge
  9. Enjoy!

NB. If you have any pickles left over keep them in the fridge, they should be good for a couple of weeks.

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Save The Children have been working in Vietnam since 1990, their work includes improving the healthcare system, education and have also been working on programmes to ensure children under five have access to nutritious food as many grow up stunted.  To support Vietnam’s large textile industry, many children are working for 17 hours a day for little pay, Save The Children are working with local authorities to monitor the textile industry and to look for alternatives to child labor.  To find out more about this and the other work Save The Children carry out here, please click on the link below:

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

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 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

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

January Recipes Review: From the Ukraine to Indonesia…

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Hi All!

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

In January, I took you too…the Ukraine with my Beetroot Soup with Shredded Chicken, Garlic Breadcrumbs and Dill infused Yogurt, https://wp.me/pahvtD-1S hoping to start the year off with something healthy and comforting.

Next stop…Bangladesh for my Carrot Bhajis with Raita, https://wp.me/pahvtD-1n (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney), and even showed you another recipe to use up the chutney, the Spicy Oven Cooked Aubergines https://wp.me/pahvtD-3Q with my Bangladeshi Inspired Spicy Tomato Chutney!

From Bangladesh we made a visit to Nigeria for my Peanut Butter, Coconut and Banana Chip Crumbly Cookies, https://wp.me/pahvtD-21 which got me to thinking about other store cupboard favourites, and decided to experiment… the results of which were the Super Easy Gluten Free Nutella cookies https://wp.me/pahvtD-3Y which went down a treat in my household…

Last stop in January was my favourite, Inspired by Indonesia – Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal, https://wp.me/pahvtD-3Z using cheap cuts of meat to create something that really wakes up your taste buds as well as providing a bit of heat on a cold January day.

So where will February 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!

Thanks

Rosalyn x

Spicy Oven Cooked Aubergines with my Bangladeshi Inspired Spicy Tomato Chutney!

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I’m cold…so thinking about what to eat to warm myself up a bit!! On Monday I released recipes inspired by Bangladesh including a recipe for Spicy Tomato Chutney:

https://feastforfamine.blog/2019/01/14/inspired-by-bangladesh-carrot-bhajis-with-raita-also-included-extra-recipes-for-homemade-lime-pickle-and-spicy-tomato-chutney/

Well here is a really simple way to use it…

Prep: 5 mins
Cook: 55 mins (plus absorption time)

Serves 2 as a main 4 as a starter

Ingredients: 1 large Aubergine, 2 tbsp of olive oil

Method

  1. Cut your aubergine into medium slices (no more than 1/2 inch)
  2. Put on a plate and cover with kitchen towel and place a weight on top, like another plate, leave for 1-2 hours, allowing the paper towel to absorb the moisture
  3. Pre-heat your oven to 180(F), Gas mark 5
  4. Place your aubergine on a baking tray and cover with oil
  5. Bake for 40 minutes turning over half way through
  6. Remove from the oven and drain off any excess oil
  7. Top with the ready made Spicy Tomato Chutney and put back in the oven for 15 minutes
  8. Enjoy!

Goes well with rice for a more substantial dish.

In Bangladesh, children are at risks from many factors from the moment they are born, as well living in a country impacted by natural disasters, they are also exposed to threatening childhood diseases, as well as being subjected to exploitation, abuse and early marriage as they grow, to find out more about these children and what Save The Children are doing to help, please click on the following link: https://www.savethechildren.org.uk/where-we-work/asia/bangladesh

If you would like to make a donation please visit the link:

https://justgiving.com/fundraising/feastforfamine

Thanks x

Inspired by Bangladesh: Carrot Bhajis with Raita (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney)

20181013_182510Great as an appetiser or a light lunch, can also be served as a main course with rice and salad.

Serves 4 as a starter, 2 as a main.

Ingredients: 2 large carrots, 1 small onion, 2 heaped tbsps of self raising flour, 2 eggs, vegetable oil for deep frying, 1 tsp of mustard seeds, 1 tsp of turmeric, few springs of fresh coriander.

For the Raita: 250g greek yogurt (or natural yogurt), 1/4 of a large cucumber, small bunch of mint, small bunch of coriander, 1 small onion, 1 clove of garlic, pinch of salt.

Method

Make the raita first, in my experience, the longer the yogurt has in the fridge to infuse all the spices, the better!

  1. Empty the yogurt into a mixing bowl
  2. Peel and grate the cucumber, add this to the yogurt
  3. Peel and finely slice the onion and garlic, add to the yogurt
  4. Chop the fresh herbs add to the yogurt mixture with a pinch of salt, stir and keep in the fridge until ready to serve.

For the Carrot Bhajis

  1. Peel and julienne or grate your carrots and set aside
  2. In a large mixing bowl add the onion (finely sliced), mustard seeds, coriander and turmeric, and mix together
  3. Crack in two eggs and the flour and mix so that it is all well combined
  4. To the mixture add your carrot and mix well
  5. With the mixture make 8 rounded shaped bhajis, I find pushing these down into a cupcake/muffin, tray really helps them keep their shape
  6. Leave in the fridge for 30 mins
  7. Heat a large amount of oil in a deep pan, enough so that the bhajis will be covered, check that it is hot enough but testing a small amount of the batter
  8. When ready carefully place the bhajis into the hot oil, (you may have to do this in batches), and for 8 – 10 until crisp and golden
  9. Remove with a slotted spoon and place on kitchen towel to absorb some of the oil
  10. Serve with the homemade raita and maybe some homemade Lime Pickle or Spicy Tomato Chutney, recipes below…

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These will spice up any dish!

Lime Pickle

Ingredients; 4 limes, 1 red chilli, thumb sized piece of ginger, 1 tbsp of coconut oil, 1 tbsp of white wine vinegar,  juice of 1/2 a lemon, 1 tbsp of tomato puree, 1 tsp of mustard seeds, 1 tsp of brown sugar, pinch of salt.

Method:

  1. Cut the limes into eight pieces each and set aside
  2. Finely chop the red chilli and peel and thinly slice the ginger
  3. Heat the coconut oil in a pan and add the mustard seeds, frying until you hear them pop!!
  4. Turn the heat down and add all the other ingredients apart from the limes
  5. Stir and cook for 2 minutes
  6. Add the limes plus 100 ml of water, the juice of 1/2 a lemon and 1 tbsp of tomato puree
  7. Stir and bring to the boil, turn the heat down to a medium heat for 20mins stirring occasionally
  8. Allow to cool and place in sterilised jars until needed, will keep in the fridge for up to one month.

Spicy Tomato Chutney

Ingredients: 4 large tomatoes, 2 small onions, 1 clove of garlic, small bunch of coriander, 1 tbsp of coconut oil, 1/2 red chilli, 1 tsp of cumin, 1 tsp of mustard seeds, 1 tsp of tomato puree, 1/2 tsp of turmeric powder, pinch of salt.

Method

  1. Chop the tomatoes into chunks
  2. Peel and thinly slice the onion, garlic and chilli
  3. In a frying pan heat the coconut oil and add the cumin and mustard seeds until they start to pop!!
  4. Add the onion, garlic and chilli with the turmeric and fry for 2 – 3 mins
  5. Add the chopped tomatoes, the coriander, tomato puree, sugar, pinch of salt and 100ml of water
  6. Bring to boil then turn the heat down and cook on a medium heat for 20mins
  7. Allow to cool, unless using straight away (goes great with Aubergines!)
  8. Place into sterilised jars and store in the fridge for up to two weeks.
In Bangladesh, children are at risks from many factors from the moment they are born, as well living in a country impacted by natural disasters, they are also exposed to threatening childhood diseases, as well as being subjected to exploitation, abuse and early marriage as they grow, to find out more about these children and what Save The Children are doing to help, please click on the following link: https://www.savethechildren.org.uk/where-we-work/asia/bangladesh

If you would like to make a donation please visit the link:

https://justgiving.com/fundraising/feastforfamine

Thanks x