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

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: 

  1. Preheat your oven to 180F
  2. Mix all of your wet ingredients together for the muffin mix until light and blended well
  3. Now start folding in the flour and other dry ingredients
  4. When all combined add the mashed banana and mix well
  5. Divide equally between 10 greased muffin trays and pop into the oven for 20 – 25 minutes until nice and golden
  6. Allow to cool before adding your glaze
  7. For the vanilla glaze, mix 3 heaped tsp. of icing sugar with 1 tsp of vanilla essence and 1 tsp of water
  8. Brush the glaze over the top of the muffins and sprinkle with a little sea salt
  9. 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

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:

  1. 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
  2. Cook on a medium heat for around 5 mins until you hear the spices start to pop
  3. 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
  4. Turn down to a low heat, pop the lid on and cook for 15-20mins until the beans are warmed through, stirring occasionaly
  5. Toast your bread and pop the spiced beans and peas on top, add some crumbled feta and a few fresh basil leaves
  6. 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

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 India – Potato and Sweetcorn Samosas with Pea Raita

 

These lovely little samosas are mild enough for little tastebuds too! 

Makes: 12 Samosas

Prep: 30mins

Cook: 25-30mins

Ingredients: For the Samosas – 1 pack of ready made filo pastry, 1 medium sized potato, small can of sweetcorn, 1 medium sized onion, 1 tbsp olive oil, (plus a little more for putting your samosas together), 1/2 tsp. ground turmeric, 1/2 tsp. mustard seeds, 1/2 tsp. cumin seeds, small bunch of chopped coriander.

For the Pea Raita – 2 tbsp. cooked frozen peas, 150g natural yogurt, 2 tbsp. olive oil, 1/4 cucumber, 1/2 tsp. dried mint, good pinch of salt and pepper.

Method

1. Peel your potato and cut into small chunks and boil for 8mins

2. Peel and thinly slice the onion and fry in the olive oil with the dried spices on a medium heat for 5mins

3. Add your cooked potato, sweetcorn and chopped coriander to the onion and spice mixture  and cook for 2mins more to ensure all ingredients are covered in the onion and spice mix

4. Turn off the heat and leave to one side to cool

5. Preheat your oven to 180f

6. While you are waiting for the mixture to cool make the Pea Raita by combining all ingredients and giving it a good blitz in a food processor, pop in the fridge until ready to serve with your samosas

7. Now make your samosas, check out the video here https://youtu.be/09Upx-kVIvQ that shows an easy way to roll the pastry, I used a little olive oil to brush at the end to hold all in place and a little over the top before popping them in the oven

8. Pop in the oven for 25- 30 minutes until golden

9. Serve with the Pea Riata

10. Enjoy!

350,000 children are currently at risk after India’s eastern coastline was hit by Cyclone Fani, they need water, food and shelter.  As well as this recent disaster, one child in twenty dies before their fifth birthday from preventable diseases and an estimated 12 million children are employed as child labourers, often in dangerous conditions. Save The Children are currently there trying to provide help and support to these children to provide them with a better future…to find out more please visit:

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

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 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

Hummus…we have a problem!

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Well I know I do! I love the stuff and it’s not only good for you, it’s super easy to make too.

Want to whip up a quick batch of hummus right now? Then try this:

In a food processor add a drained tin of cooked chickpeas, juice of a whole lemon, one garlic clove, a tablespoon of Tahini paste and about 100ml of olive oil and blend to a paste, add a little water or more oil if too clumpy. I’ve topped mine with some more olive oil and some Pinenuts.

High in fibre and protein, which also makes it super filling, it’s great as a snack, on toast or with crudities for lunch, or as a sauce in pitta bread with some roasted veg or chicken.

Did you know that India is the biggest producer of Chickpeas globally? Followed by Iran, Mexico and Ethiopia and is often used as the star in Mediterranean Mezes, what a delicious little legume it is!

For more dip recipes, take a look at Syrian Inspired Aubergine Dip with Honey and Pistachios, and if you need even more Chickpea inspiration this weekend, then have a look at the super easy, cheap Indian Inspired – Chickpea Dahl with Eggs and Homemade Raiti

Happy Friday

x