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

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

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This is an easy tasty dish, with lots of fresh flavours so great for the summer!

Serves: 2 as a main

Prep: 10 mins

Cook: 35 – 40 mins

Ingredients: For the chicken; 4 chicken thighs, juice of an orange, 1 garlic clove, tsp. ground cinnamon, tsp. turmeric powder, tsp. olive oil, salt and pepper.

For the pasta; 120g of dried pasta, small bunch of coriander, 15g of Pinenuts.

Method:

  1. Pre-heat your oven of 200F
  2. In a pestle and mortar add all your dry ingredients plus the olive oil and blend to a paste, add your orange juice and mix well
  3. Place your chicken thighs on a roasting tray and pour over the mixture with some salt and pepper on top (you can leave the chicken to marinate in the fridge at this point)
  4. Add 100ml of cold water to the bottom of the pan and roast for 35 – 40 mins, the chicken should be crispy and brown but not burnt!
  5. 10 minutes before your chicken is ready, cook your pasta, ( I used fusilli)
  6. Once cooked mix the chopped coriander through the pasta, pop your chicken on top and add all the juices from the tray
  7. Sprinkle over the pinenuts and serve with a crisp green salad
  8. Enjoy!

Save The Children, were the first international aid agency to go into Libya when fighting broke out in 2011, they are still there on the ground, supporting those affected by the conflict, and offering support to the many refugees now living in Tunisia, to find out more please visit:

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

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

June Recipe Review – From Iraq to the Ivory Coast

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Hi All!

So how was the month June? Any heatwaves where you are? Or just June Gloom? Well I hope whatever the weather you ate well!

June marked the half way mark for the 52 recipes from around the World for the World, in order to raise awareness of different countries, their amazing use of basic ingredients and some memories thrown in too!

First stop as things really started to heat up, was something to cool you down the light and refreshing Inspired by Iraq – Cucumber, Dill and Yogurt Soup.

Next, a visit to Nepal to really wake up your taste buds with the Inspired by Nepal – Fried Tumeric Fish with Fresh Mint Sauce, the Fresh Mint Sauce will add some zing to any meat or fish of your choosing, but in keeping with Nepalese cooking I choose to create this dish using a lovely piece of fresh fish, coated in a little flour and turmeric and then fried for extra flavour!

Then off to South Africa with a recipe shared with me by my friend Liz, Inspired by South Africa – Mild Beef Curry with Banana, a great easy cheap dish with subtle flavours and lovely memories too.

To mark the half way point I thought a special treat was in order, so I decided to visit the Ivory Coast for inspiration and put together these Inspired by The Ivory Coast – Coconut and Salty Peanut Truffles, because who doesn’t like truffles right?

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 Nepal – Fried Tumeric Fish with Fresh Mint Sauce

The fresh mint sauce used here, can be used to add some zing to things like steak, chicken and pork too.  You can also use a variety of fish, I have gone for cheap pirch steaks but really it will go well with anything not too flaky!

Serves: 2

Prep: 10mins
Cook: 10mins

Ingredients: 2 pieces of fish steak or fillets, 1tsp of turmeric powder, 1tsp of white flour, pinch of salt, thumb sized piece of ginger (peeled and cut into matchsticks), 1/2 lime, white rice to serve

For the Fresh Mint Sauce: Good sized bunch of fresh mint, 1 dried or fresh green or red chilli, juice of 1/2 a lime, 2 tbsps. of olive oil, pinch of salt.

Method

  1. Make your green sauce first, in a blender add all of the ingredients and blitz to a sauce like consistency, set aside
  2. Cook your rice as per pack instructions
  3. Mix the turmeric, flour and salt together and lightly coat your fish on both sides with the mix
  4. Heat some oil in a pan, then add your fish and cook on each side for about 4 minutes
  5. When ready to serve plate up with your rice, drizzle the fresh mint sauce over the top, top with the ginger and lime wedges
  6. Enjoy!

 

Save The Children have been supporting Children in Nepal since 1976, working with over 100 organisations across Nepal to develop programmes that protect children, help them to receive education and live in safety.  After the earthquake in 2015, which left thousands dead and destroying homes, schools and medical centres, Save The Children, through their emergency appeal, have been working to put in place long term plans to offer support to those effected by natural disasters.  To find out more please visit:

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

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