Recipes – FeastforFamine

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

Autumn, Autumnal Recipes, Baking, Cake, Cheap, Children, Comforting, Easy, Fall, Food, Recipes, Snacks, Sweets, World

Serves: Makes 10 muffins

Prep: 15mins

Cook: 20-25 mins

Ingredients: 200g self raising flour, 2 ripe bananas (mashed), 125ml of milk, 125g caster sugar, 1 egg, 60ml of olive oil, 1 tsp. vanilla essence, 1/2 tsp. turmeric powder, 1/2 tsp. salt, 1/2 tsp. baking powder

For the glaze: 3 heaped tsp. of icing sugar, 1 tsp. of vanilla essence, small amount of sea salt.

Method:

Preheat your oven to 180F
Mix all of your wet ingredients together for the muffin mix until light and blended well
Now start folding in the flour and other dry ingredients
When all combined add the mashed banana and mix well
Divide equally between 10 greased muffin trays and pop into the oven for 20 – 25 minutes until nice and golden
Allow to cool before adding your glaze
For the vanilla glaze, mix 3 heaped tsp. of icing sugar with 1 tsp of vanilla essence and 1 tsp of water
Brush the glaze over the top of the muffins and sprinkle with a little sea salt
Enjoy!

Even though 80% of all vanilla comes from Madagascar, 3 out of 4 people live in poverty, with children suffering from stunted growth and many out of school, with Madagascar ranking fifth in the world for the number of out-of-school children. Save The Children have been working to provide a better future for these children and future generations by collaborating with vanilla suppliers to improve the livelihoods of farming communities…to find out more please visit:

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

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

Autumn, Autumnal Recipes, Brunch, Cheap, Comforting, Easy, Fall, Food, Lunch, Main Course, Quick, Recipes, Snacks, Vegan, Vegetarian, World

Trying to save the pennies with December looming? Want something healthy and satisfying that won’t break the bank then try this, Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta*, made with store cupboard ingredients and bags from the freezer.

*Can omit or replace the feta with vegan cheese.

Serves: 2 – 4

Prep: 5mins
Cook: 15 -25mins

Ingredients: 4 slices of bread of your choice for serving (but would recommend something like sour dough), 2 cups of frozen broad beans, 2 cups of frozen peas, 100g feta cheese, 2 tbsp. of olive oil, 1-2 birds eye/piri piri chillies (depending on how hot you like it), 2 cloves of garlic, 1 tsp. mustard seeds, 1 tsp. dried ginger, 1/2 tsp. dried cumin, 1/2 tsp. coriander seeds, 1 tsp. dried paprika, good mil of salt and pepper, some fresh basil to serve.

Method:

In a pestle and mortar blend and breakdown your spices with the garlic and add to a lidded pan with 1 tbsp. of olive oil
Cook on a medium heat for around 5 mins until you hear the spices start to pop
Add your broad beans and peas with an extra tbsp. of olive oil and give a good stir so that the beans and peas are coated in the spices
Turn down to a low heat, pop the lid on and cook for 15-20mins until the beans are warmed through, stirring occasionaly
Toast your bread and pop the spiced beans and peas on top, add some crumbled feta and a few fresh basil leaves
Enjoy!

Sadly, Ethiopia is experiencing its worst drought for 50 years, destroying crops and leaving many hungry and in urgent need of food. Thousands of lives are at risk, Save The Children are on the ground in Ethiopia delivering urgently needed supplies and medical help, but more help is needed, to find out more please visit:

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

Thanks x

October Recipe Review – From Canada to Hungary

Autumn, Autumnal Recipes, Brunch, Comforting, Curry, Easy, Gluten Free, Halloween, Main Course, Recipes, Soups/Stews, Spicy, Sweets, Treats, Vegan, Vegetarian, World

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Hi All,

So it really feels like autumn now, brighter mornings and darker nights, a slight chill in the air and the autumnal colours starting to show. I love autumn and look forward to embracing the changes at this time of year and I hope my recipes for have reflected this, so let’s look back over Feastforfamines’ October recipes…

First stop and a place very close to my heart was Sri Lanka for the Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola, I really loved the earthiness the roasted spice mix added to this curry along with the freshness of the Pol Sambal, you could keep even omit the prawns in this recipe and make it vegan and I think it would still taste just as good.

Next stop was a burst of colour with the Inspired by Hungary – Orange Pepper and Paprika Soup, perfect for warming you up on a cold day, whilst making sure you get a good dose of much needed vitamin C.

Long walks and lazy brunches are some of the things I like to do in autumn, as well as looking out for seasonal produce and pears always make me think of autumn so created this: Inspired by France – Healthier Baked French Toast with Pears, Walnuts and Honey, a healthier alternative on a French classic, you could also use other fruits such as apples, plums etc and add a dollop of creme fraiche for extra deliciousness.

Last stop in October was to Canada for the Inspired by Canada – Maple Syrup and Pecan Candy Apples, a twist on the classic Halloween/Bonfire Night treat!

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles countries around the World 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 Canada – Maple Syrup and Pecan Candy Apples

Autumn, Autumnal Recipes, Children, Comforting, Dessert, Fall, Halloween, Recipes, Sweets, Treats, World

I love autumn and all things autumnal especially Halloween and Bonfire Night, makes me think of big pots of chilli, chunky tomato soup and of course toffee apples. But if you want to try something different with even more crunch, try these Inspired by Canada – Maple Syrup and Pecan Candy Apples – yummy!

Makes: 8 Candy Apples

Prep: 10mins
Cook: 15 – 30mins (including coating time), plus at least two hours cooling time.

Ingredients: 8 Granny Smith apples, 400g golden caster sugar, 4 tbsp. maple syrup, 100g Pecan Nuts Crushed, 100ml of water, 1 tsp. vinegar.

Method:

Blanch your apples in boiling water to remove any waxy coating, dry throughly and pop a wooden skewer firmly into the top of each apple and leave to one side
Now make your coating by placing the sugar in a pan with 100ml of water, cook for 5 – 10mins on a medium heat stirring continuosly until all the sugar has dissolved and there are no lumps or grains of sugar left
Add the vinegar and maple syrup and turn the heat up so it starts to boil and at ‘hard crack stage’, this should only take a few minutes but to test your mixture is ready try testing a little in some cold water, if it sets hard straight away it’s ready, if not leave on the heat for a few more minutes more, then when ready turn off the heat and work quickly to coat the apples
This can be quite a messy job so place your apples on some parchment paper so that this catches any drips, (as the mixture and pan is very hot I would not recommend doing this part with little ones), now start coating your apples by using the skewer to turn the apples in the pan, tipping the pan when needed and making sure you coat the whole apple, continue to do this with all eight apples
Sprinkle the crushed Pecans over the top of the apples and leave to cool for at least two hours or overnight
Enjoy!

Thanks x

To find out what Save The Children in Canada are doing to help children around the World, please visit:

https://www.savethechildren.ca

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

Autumn, Breakfast, Brunch, Cheap, Comforting, Eggs, Food, Quick, Recipes, Sweets, Treats, World

Looking for an easy no fuss brunch recipe, then try this…all cooked in the oven together so that everything is ready at the same time. I used honey for my drizzle but can use any syrup you prefer, can also add ice cream, creme fraiche or yogurt for extra deliciousness!

Serves: 4

Prep: 10mins
Cook: 20mins

Ingredients: 4 slices of brioche bread, 2 pears, 1 egg, 100ml of semi skimmed or full fat milk, 1 tsp. vanilla extract, 1 tsp. brown sugar, 2 pears, (such as Cornice or William), squeeze of lemon juice, sprinkling of brown sugar.

To Serve: 6 crushed walnut halves, good drizzle of honey.

Method:

If making right away, pre-heat your oven to 200F
Cut the brioche slices in half and put into a baking dish, flat side to side
Beat the egg, milk, vanilla extract and sugar and pour over the top of the bread, ensuring that it is all coated in the mixture, set aside until ready to pop in the oven with the pears or even overnight in the fridge
Peel and slice the pears removing the core and any seeds
Pop into a baking tray and sprinkle with a little sugar and good squeeze of lemon juice
Pop the pears and the brioche bread in the oven for 20mins or until golden brown on top
Serve by topping the bread
with the pears, drizzling over the honey and sprinkling over the crushed walnuts
Enjoy!

Thanks x

Mid Week Mushroom Madness: Vegan Buckwheat Soba Noodle Salad with Enoki Mushrooms Braised in Miso, with Avocado and Seasame Dressing,

Asian Flavours, Comforting, Easy, Food, Lunch, Main Course, Noodles, Quick, Recipes, Salads, Vegan, Vegetarian, World

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!

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:

Cooked the noodles as per instructions, then place into cold water, drain and set aside
Pop the mushroom with 1 tsp. of white miso into a pan with a little water and simmer for 10mins
Meanwhile chopped your avocado into chunks and mix into the noodles with the sesame oil, brown rice vinegar and soya sauce
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
Mix the drained mushrooms into your noodle mix and sprinkle the Korean red chilli flakes over the top
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

Inspired by Hungary – Orange Pepper and Paprika Soup

Autumn, Comforting, Easy, Food, Gluten Free, Lunch, Quick, Recipes, Soups/Stews, Vegan, Vegetarian, World

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:

Soften one large onion and two cloves of garlic in one tbsp. of oil (I used olive oil), in a lidded pan
Add three large diced orange peppers, one large tomato to the pan and one tsp. of smoked paprika
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
After 20mins add 400ml of veggie stock and simmer for another 10mins
Blitz all in a food processor and serve with a dollop of creme fraiche or sour cream and a scattering of dill and paprika
Enjoy!

Thanks x