FeastforFamine 2019 – Check out all 52 Recipes Here!

Below I have added a full list of all the recipes created in 2019, so if you’d like to get some inspiration for some tasty dishes please take a look!

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

September Recipe Review -From Korea to Kenya

 

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Hi All,

So how was your September? Settled back in to work and school? Or just enjoying the last of the long days before the clocks go back…Whatever you did I hope you enjoyed my tasty recipes and even got to try a few.  Let’s just have a quick recap before moving full swing into Autumn!

First stop in September was a trip to Egypt for the Inspired by Egypt – Courgette and Chickpea Salad with Dukkah, an easy and delicious vegan salad with bags of flavour, I am still sprinkling my ‘Dukkah’ too!

Next up Inspired by Korea – Vegan Asparagus and Ginger Pancakes, another vegan treat and a chance to use some of the amazing combinations I picked up from a Korean cooking course in the summer.  I choose to make a vegan option but for this recipe, but please do try with other ingredients such as prawns and shredded chicken.

Still clinging onto the idea of summer, I decided to cool things down with Inspired by Guatemala – Coffee, Banana and Chocolate Condensed Milk Ice Cream, super easy and as well as an after dinner treat can be added to different milk of your choice to make a really yummy iced coffee.

Starting to feel to strain of cooking several meals a day, I next wanted to make something that I could use as tasty lunch leftovers, with the added benefit of being filling and healthy, so I created the Inspired by Jordan – Oven Baked Fragrant Rice with Crispy Chickpeas and a Parsley Lemon and Cucumber Sauce.

Lastly in September, I wanted to get back into baking using old ideas combined with new flavours, I think I hit the spot with the Inspired by Kenya – Ginger Drizzle Sponge Cake,so much so I have been asked to make it again for a friend.  Really great with a cuppa, coffee or to be honest just on its own!

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

Healthy, filling cheap and delicious! Try out this Jordanian Inspired Baked Rice…makes great lunch box left overs too!

Serves: 4 as a main course

Prep: 15 -20mins
Cook: 1 hour

Ingredients: For the rice – 2 cups of basmati rice, 1 white or brown onion (thinly sliced), 1 courgette (diced into small cubes), 1 garlic clove (thinly sliced/crushed), 1 tbsp. olive oil, 8 cherry tomatoes, veggie stock cube, 1 tsp. turmeric, 1 tsp. dried thyme, 1 tsp, dried oregano, 1 tsp. sesame seeds, rind of 1/2 lemon

For the Crispy Chickpeas – can of chickpeas (400g before draining), 1 tsp. olive oil pinch of salt

For the Yogurt Sauce – 150g natural yogurt, small bunch of chopped parsley, 1/2 grated cucumber, juice of 1/2 a lemon, pinch of salt, grated/crushed clove of garlic.

Method:

  1. Pre-heat oven to 200f
  2. Heat 1 tbsp. of oil in a lidded oven proof pan, add to this the turmeric, thyme, oregano and sesame seeds
  3. Heat for a few minutes then add the garlic, onion and courgette and cook for a further 2-3 minutes
  4. Add two cups of basmati rice, mix well then add 4 cups of water and mix in a veggie stock cube
  5. Pop the cherry tomatoes on top and the rind from 1/2 a lemon, turn off the heat, pop the lid on and cook in the oven for one hour
  6. While the rice is cooking prepare your chickpeas and make your yogurt sauce
  7. Drain and rinse the can of chickpeas and leave to one side to make sure they are without any excess water
  8. Combine all the ingredients for your yogurt, mix well and leave in the fridge until ready to use, adding salt to taste
  9. Mix the chickpeas with a little oil and a pinch of salt, place on a baking tray and 20mins before your rice is ready pop in the top of the oven
  10. After 20mins the chickpeas should be nice and crispy and the rice ready
  11. Assemble your dish by plating up the rice, adding the yogurt on top and scattering over the crispy chickpeas. The rice should have formed a nice crisp on the bottom of the pan so be sure you add this to your dish too
  12. Dig in!

600,000 Syrian people are currently living as refugees in Jordan, with around half of them children. Save The Children are working in Jordan to ensure that they are receiving food, protection and education. To find out more please visit:

https://www.savethechildren.org.uk/where-we-work/middle-east/jordan

And if you would like to have a look at my previous recipes for Syria please click on the links below:

Inspired by Syria – Garlicky Roasted Courgette and Carrot, Honey, Cumin and Pine Nut Dips

Syrian Inspired Aubergine Dip with Honey and Pistachios

Syrian Inspired Fruit Salad

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