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.
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
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).
- 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
- Pre-heat your oven to 180F
- Roll out your pastry to the thickness of a pound coin
- 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,
- Make a few fork marks across the base and now spread your jam all over
- Bake in the oven for 20mins…
- Eat hot or cold, served with custard, ice cream or just a nice cuppa!
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: