Inspired by Guatemala – Coffee, Banana and Chocolate Condensed Milk Ice Cream

Easy after dinner treat or just because… Also can be added to milks of all variety to make an excellent frappe! 

Makes: 1,000ml/500g

Prep: 5mins

Cook: No cook but 5 – 6 hours freezing timing

Ingredients: 387ml of condensed milk, 3 ripe bananas, 20g of dark chocolate (plus optional extra for grating over before serving), 1 tsp. vanilla extract, 1 shot of cooled strong espresso coffee.

Method:

  1. Blitz well, all of the ingredients in a food processor
  2. Transfer to a freezable container, old ice cream containers work best!
  3. Freeze for up to 6 hours and scrap off any ice that may appear on top before serving
  4. If making ahead leave out of the freezer for up to 30 minutes until softened
  5. Enjoy!

As well as being subject to natural disasters such as earthquakes, the children of Guatemala have also been affected by the repercussion of a 36 year civil war, which included genocide and violation of human rights, especially among poorer communities. Now in the poorest areas, 60% of children are malnourished and 19% of all children, as young as seven are sent to work.  Save The Children are helping those within the poorest communities find ways to develop healthier, sustainable livelihoods and are promoting education to ensure children have a better future.  To find out more, please visit:

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

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

http://www.savethechildren.org.uk

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

 

 

July Recipe Review – From New Zealand to Myanmar

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Hi All!

So how is Summer treating you so far? Exams, deadlines? Or vacations and new destinations? Whatever you are doing I hope it is filled full with sunshine, picnics, BBQs and alfresco dining!

The beginning of July marked the six month anniversary of the Feastforfamine journey and as a little bonus recipe I shared Nan’s Jam Tart, a recipe I remember fondly from my childhood and now share with my daughter, it’s so easy but so tasty and full of memories for me!

First stop in July took us to Mexico, to cool down with the Inspired by Mexico – Avocado and Cucumber Gazpacho, a really easy lunch or refreshing light starter. Next we went to Vietnam to explore a different take on the Banh Mi, the famous baguette normally filled with pork, pate, mayo and pickles. I wanted to try and create a different version that didn’t cut any of the flavour but instead offered a vegetarian option so created the Inspired by Vietnam – Aubergine Buns with Veggie Pickles and Spiced Mayo.

I love summer cooking and food, but often find it difficult to think of desserts that compliment lighter eating, so during the warmer months when entertaining, I will always make at least one pavlova as it’s light but sweet and you can add any flavour combinations you like, I definitely think I have found a winning combo with the Inspired by New Zealand – Orange, Honey and Macadamia Nut Pavlova, and I would also love to have your favourite pavlova creations too, feel free to contact me here Contact, and I will have a go and making some of them before the summer is over.

Next we went to Libya for an African twist on pasta, (https://feastforfamine.blog/2019/07/22/inspired-by-libya-spiced-orange-chicken-with-coriander-and-pinenut-pasta/) a zesty chicken dish that does not waste any of the juices from the chicken, as it drizzles down onto the coriander and pine nut pasta, great served with a fresh green salad.

Finally in July, we went to Myanmar for Pork and Mango Coconut Noodles (https://feastforfamine.blog/2019/07/29/inspired-by-myanmar-pork-and-mango-coconut-noodles/), you can use up any other left over meats you have from your Sunday Roast, but they have a saying in Myanmar ‘Of all the fruit the mango is the best, of all the meat, the pork is the best and of all the leaves lahpet is the best’, and I certainly agree with that for this recipe, the pork and mango really are the best combo…I hope you do too!

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 New Zealand – Orange, Honey and Macadamia Nut Pavlova

Did you know that Pavlova is believed to have originated in New Zealand in the 1920s? After the Russian ballerina Anna Pavlova, it was thought to be created in her honour after touring throughout Australia and New Zealand during the same time period.

I love pavlova, it’s such an easy but impressive dessert to make, adding any combination of toppings you like, the toppings used here are all inspired by indigenous ingredients found in New Zealand, I hope you enjoy and would love to have your feedback on your favourite pavlova toppings too!

Serves: 6

Prep: 30mins

Cook: 1 hour plus cooling time.

Ingredients: 4 eggs, 250g caster sugar, 2 oranges, 1 tbsp. runny honey, 300ml creme fraiche, 30g Macadamia nuts

Method:

  1. Pre-heat your oven to 100f
  2. Mix four egg whites until they form stiff peaks, now slowly add in your sugar mixing until all combined and has a glossy appearance
  3. Spoon your mixture over greaseproof paper making a rough circular shape, do not overwork or spread as you don’t want to lose any of the air from the mixture
  4. Cook in the oven for one hour, after one hour turn the heat off and leave in the oven until completely cooled, this should take a few hours
  5. Prepare your topping by bashing the nuts a little in a pestle and mortar and then lightly toasting in a pan
  6. Peel and cut the oranges thinly, width ways
  7. Once your pavlova is completely cooled and you are ready to serve, spread the creme fraiche all over the top, add your oranges, drizzle over the honey and scatter over the nuts
  8. Dig in!

To find out about the amazing work Save The Children in New Zealand are currently doing to support children across the globe, please visit the link:

https://www.savethechildren.org.nz

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