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 Guatemala – Coffee, Banana and Chocolate Condensed Milk Ice Cream

Easy after dinner treat or just because… Also can be added to milks of all variety to make an excellent frappe! 

Makes: 1,000ml/500g

Prep: 5mins

Cook: No cook but 5 – 6 hours freezing timing

Ingredients: 387ml of condensed milk, 3 ripe bananas, 20g of dark chocolate (plus optional extra for grating over before serving), 1 tsp. vanilla extract, 1 shot of cooled strong espresso coffee.

Method:

  1. Blitz well, all of the ingredients in a food processor
  2. Transfer to a freezable container, old ice cream containers work best!
  3. Freeze for up to 6 hours and scrap off any ice that may appear on top before serving
  4. If making ahead leave out of the freezer for up to 30 minutes until softened
  5. Enjoy!

As well as being subject to natural disasters such as earthquakes, the children of Guatemala have also been affected by the repercussion of a 36 year civil war, which included genocide and violation of human rights, especially among poorer communities. Now in the poorest areas, 60% of children are malnourished and 19% of all children, as young as seven are sent to work.  Save The Children are helping those within the poorest communities find ways to develop healthier, sustainable livelihoods and are promoting education to ensure children have a better future.  To find out more, please visit:

https://www.savethechildren.org.uk/where-we-work/south-central-america/guatemala

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

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