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

June Recipe Review – From Iraq to the Ivory Coast

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Hi All!

So how was the month June? Any heatwaves where you are? Or just June Gloom? Well I hope whatever the weather you ate well!

June marked the half way mark for the 52 recipes from around the World for the World, in order to raise awareness of different countries, their amazing use of basic ingredients and some memories thrown in too!

First stop as things really started to heat up, was something to cool you down the light and refreshing Inspired by Iraq – Cucumber, Dill and Yogurt Soup.

Next, a visit to Nepal to really wake up your taste buds with the Inspired by Nepal – Fried Tumeric Fish with Fresh Mint Sauce, the Fresh Mint Sauce will add some zing to any meat or fish of your choosing, but in keeping with Nepalese cooking I choose to create this dish using a lovely piece of fresh fish, coated in a little flour and turmeric and then fried for extra flavour!

Then off to South Africa with a recipe shared with me by my friend Liz, Inspired by South Africa – Mild Beef Curry with Banana, a great easy cheap dish with subtle flavours and lovely memories too.

To mark the half way point I thought a special treat was in order, so I decided to visit the Ivory Coast for inspiration and put together these Inspired by The Ivory Coast – Coconut and Salty Peanut Truffles, because who doesn’t like truffles right?

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 Iraq – Cucumber, Dill and Yogurt Soup

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Healthy, light and so delicious…

Serves: 2 as a main course, 4 as a starter

Ingredients: 1 large cucumber, 300ml of greek yogurt, 1 cup of premade and cooled chicken stock*, 1 clove of garlic, 1 tsp of lemon juice, 1 tsp of dill and salt to taste.

Method
1. Peel and chop the cucumber, saving some of the peel for the end
2. Add the cucumber to a blender and add the rest of the ingredients, blend until smooth and add salt to taste
3. Leave to chill in the fridge until serving, adding some of the cucumber peel and dill for decoration, delish!

*Can change for vegetarian stock cube.

As fighting continues in Iraq, children are being seriously injured everyday, trapped with no access to fresh food, water and medicine. Thousands have already fled their homes and are now in camps just outside Mosul desperately needing help to survive, to find out more please visit:

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

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 x

Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato Cakes

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Serves 4 – 6 as a main and goes very well with This Green Sauce…

Prep: 20 mins
Cook: 2.5 hours

Ingredients: 750g or Pork Shoulder, 1 large onion, 1 butternut squash (peeled and cut into chunks), 1 tbsp olive oil, chicken stock cube, 1 lemon, 1 tbsp white wine vinegar, 1 tbsp of dried oregano, 1 tin of white beans (such as haricot), 1 small can of sweetcorn.

Cheese and potato patties – these are optional as the stew feels like a complete meal in itself, however this kind of accompaniment is often used in Ecuador…

For the Cheese and potato patties: 500g Potatoes (like Maris Piper), 2 tbsp of cheddar cheese, oil for frying, salt and pepper.

Method

  1. Preheat the oven to 150F
  2. Cut your pork into chunks removing any excess fat
  3. Peel and roughly chop one onion
  4. Heat 1 tbsp. of oil in an oven proof pan and add your pork and onions, lightly browning the pork for a few minutes
  5. Turn the heat off and add 500ml of chicken stock, juice of a whole lemon, 1 tbsp. of white wine vinegar, 1 tbsp. of dried oregano
  6. Place in the oven with the lid on and cook for 1 hour
  7. After one hour, remove from the oven and using a wooden spoon start to break the pork down by pushing down on the the meat
  8. Cook for another hour, breaking down the pork again and now add your drained beans and sweetcorn, mix in well and place the butternut squash on top
  9. Add 200ml of water and put back in the oven for 25mins
  10. To make your potato cheese patties, peel and chop the potatoes into chunks
  11. Place in a pan and cover with cold water, bring to the boil and then simmer for 15mins until the potatoes start to break down a little
  12. Drain the potatoes, add a pinch of salt and pepper and two tbsp of grated cheddar cheese
  13. Allow to cool slightly before making into patties and gently frying in a little oil for 4 mins each side, or until they start to make a golden crust
  14. Aim to make about two patties per person, you may need to make these in batches
  15. Serve with the slow cooked pork and enjoy!

Although Ecuador is a country rich in oil, a majority of the Ecuadorian population live in poverty and the indigenous people of Ecuador have been subjected to a long history of discrimination, often illiterate, due to poverty and poor education, children are also at threat of violence, people trafficking and the dangers resulting from drug trade in the country. Save The Children are currently working with the government and 65 different children groups to help shape a better future for the children of Ecuador. To find out more please visit:

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

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 x

April Recipe Review: From Afghanistan to Peru!

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Hi All!

April was a long month which meant even more recipes!

It had a lot of variation, taking us across the globe and it was of course Easter time in many parts of the World and I hope you all enjoyed  Easter Time With Feastforfamine Friends

So first up in April was a trip to South America with the Peruvian Inspired dish Inspired by Peru – Chicken, Black Rice, Green Sauce and Avocado Salad, I like this as a complete dish but would also gladly eat any of its accompaniments at anytime with anything, especially The Green Sauce.

Next up in April was India with the Indian Inspired – Chickpea Dahl with Eggs and Homemade Raita, a really cheap dish with loads of flavour!

A little extra this month was an easy baking dish, a perfect excuse to make some cute cookies, the Easter Bunnies with Hazelnut Noses…

I love to cook lamb at this time of year and with slow cooking you can add loads more flavours, which I hope I managed here with my Afghan twist on the lovely roast Inspired by Afghanistan: Spiced Slow Cooked Lamb, Carrot, Almond, Tumeric and Sultana Rice with Carrot Yogurt, makes great leftovers too.

Where your cupboards bare after the long weekend and time spent with friends and family instead of grocery shopping? Well I had the perfect solution, Inspired by Spain – Smokey Bean Stew with Paprika Mayo, a simple store cupboard based dish which although is low on cost and effort is high on taste!

Finally after all that lamb, for our final destination in April, we went back to South America for a delicate tasting fish dish, Inspired by Columbia – Tuna Steak Stew with Lime and Oregano a one pan dish that really hits the spot!

I hope you enjoyed our travels in April and come back on Monday to find out where we are going in May.

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.

See you soon!

Thanks

Rosalyn x

Inspired by Columbia – Tuna Steak Stew with Lime and Oregano

thumbnail_20190401_184706This is a really gentle dish but very satisfying and filling!

Serves 2 – 4

Prep: 15 mins
Cook: 20 – 30 mins

Ingredients: 2 – 4 Tuna Steaks, (depending on size and how many you are making this for), 1 small – medium onion, 2 cloves of garlic, 1 small can of sweetcorn, 200g of new potatoes, 1 carrot, 1 tbsp. olive oil, 1 tsp of dried oregano, 1 lime, 1/2 tsp. of salt, good mil of black pepper, small bunch of fresh herbs of your choice (I used parsley but can use coriander).

Method

  1. Peel and finely chopped your onion and garlic cloves,
  2. Add 1 tbsp. of olive oil to a lidded pan and add your chopped onion and garlic and cook on a medium heat for 5 mins
  3. Peel and chop into small chunks your potato and carrot
  4. Add to the pan with 200ml of cold water, the sweetcorn including any juices, oregano and salt and pepper
  5. Pop the lid on and cook on a low heat for 20mins
  6. After 20mins add your tuna steaks on top of the stew, put the lid back on and cook for 8 -10mins
  7. Serve immediately with a good squeeze of lime, and your fresh herbs
  8. Enjoy!

As well as the devastation of natural disasters, Columbia has been caught in an ongoing conflict for decades, with an estimated 7 million people being displaced from their homes over the last 50 years.  Despite this conflict, thousands of Venezuelans are coming to Columbia to leave behind desperate conditions.  As a result hospitals are running out of medical care and children are in danger of human trafficking.  Save The Children are working with communities and schools affected by the ongoing conflict to ensure child protection and they are also providing support for those coming across the border and working to prevent the exploitation of children.  To find out more please visit:

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

And if you would like to make a monetary donation please visit my Just Giving Page, by clicking the link here: Just Giving

Thanks x

February Recipes Review: From Yemen to Haiti…

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Hi All!

So how am I doing with my Food from the World for the World?

February was a short month but I managed to take you to a few new places! First stop was Zimbabwe for a delicious, cheap and easy Inspired by Zimbabwe: Tomato Chicken Stew with Peanut Butter Rice

Next stop Mozambique for a rich chocolate dessert just in time for Valentines…Inspired by Mozambique, gluten-free, rich Dark Chocolate, Cashew Nut and Sweet Potato Mousse.

From Mozambique we made a visit to Yemen for Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea, giving new flavours to an all time comfort food, also timely linked with Save The Childrens’ current campaign, Pens for Peace in Yemen. For more details please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/yemen

As some of you were feeling the spring like weather early this year, for our last stop in February, I decided to take us somewhere to try something a bit lighter, so we went to Haiti… twice! Once for Inspired by Haiti – Crab and Sweet Potato Fritters and a last little February treat of mock ice cream! Inspired by Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards

So where will March take us? Come back on Monday to find out…and in the meantime I would love to have your feedback on the recipes created by Feastforfamine so far, and please feel free to share your recipes too!

Thanks

Rosalyn x