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

October Recipe Review – From Canada to Hungary

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Hi All,

So it really feels like autumn now, brighter mornings and darker nights, a slight chill in the air and the autumnal colours starting to show.  I love autumn and look forward to embracing the changes at this time of year and I hope my recipes for have reflected this, so let’s look back over Feastforfamines’ October recipes…

First stop and a place very close to my heart was Sri Lanka for the Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola, I really loved the earthiness the roasted spice mix added to this curry along with the freshness of the Pol Sambal, you could keep even omit the prawns in this recipe and make it vegan and I think it would still taste just as good.

Next stop was a burst of colour with the Inspired by Hungary – Orange Pepper and Paprika Soup, perfect for warming you up on a cold day, whilst making sure you get a good dose of much needed vitamin C.

Long walks and lazy brunches are some of the things I like to do in autumn, as well as looking out for seasonal produce and pears always make me think of autumn so created this: Inspired by France – Healthier Baked French Toast with Pears, Walnuts and Honey, a healthier alternative on a French classic, you could also use other fruits such as apples, plums etc and add a dollop of creme fraiche for extra deliciousness.

Last stop in October was to Canada for the Inspired by Canada – Maple Syrup and Pecan Candy Apples, a twist on the classic Halloween/Bonfire Night treat!

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles countries around the World 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 Canada – Maple Syrup and Pecan Candy Apples

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I love autumn and all things autumnal especially Halloween and Bonfire Night, makes me think of big pots of chilli, chunky tomato soup and of course toffee apples. But if you want to try something different with even more crunch, try these Inspired by Canada – Maple Syrup and Pecan Candy Apples – yummy!

Makes: 8 Candy Apples

Prep: 10mins
Cook: 15 – 30mins (including coating time), plus at least two hours cooling time.

Ingredients: 8 Granny Smith apples, 400g golden caster sugar, 4 tbsp. maple syrup, 100g Pecan Nuts Crushed, 100ml of water, 1 tsp. vinegar.

Method:

  1. Blanch your apples in boiling water to remove any waxy coating, dry throughly and pop  a wooden skewer firmly into the top of each apple and leave to one side
  2. Now make your coating by placing the sugar in a pan with 100ml of water, cook for 5 – 10mins on a medium heat stirring continuosly until all the sugar has dissolved and there are no lumps or grains of sugar left
  3. Add the vinegar and maple syrup and turn the heat up so it starts to boil and at ‘hard crack stage’, this should only take a few minutes but to test your mixture is ready try testing a little in some cold water, if it sets hard straight away it’s ready, if not leave on the heat for a few more minutes more, then when ready turn off the heat and work quickly to coat the apples
  4. This can be quite a messy job so place your apples on some parchment paper so that this catches any drips, (as the mixture and pan is very hot I would not recommend doing this part with little ones), now start coating your apples by using the skewer to turn the apples in the pan, tipping the pan when needed and making sure you coat the whole apple, continue to do this with all eight apples
  5. Sprinkle the crushed Pecans over the top of the apples and leave to cool for at least two hours or overnight
  6. Enjoy!

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

To find out what Save The Children in Canada are doing to help children around the World, please visit:

https://www.savethechildren.ca

Inspired by France – Healthier Baked French Toast with Pears, Walnuts and Honey

Looking for an easy no fuss brunch recipe, then try this…all cooked in the oven together so that everything is ready at the same time. I used honey for my drizzle but can use any syrup you prefer, can also add ice cream, creme fraiche or yogurt for extra deliciousness!

Serves: 4

Prep: 10mins
Cook: 20mins

Ingredients: 4 slices of brioche bread, 2 pears, 1 egg, 100ml of semi skimmed or full fat milk, 1 tsp. vanilla extract, 1 tsp. brown sugar, 2 pears, (such as Cornice or William), squeeze of lemon juice, sprinkling of brown sugar.

To Serve: 6 crushed walnut halves, good drizzle of honey.

Method:

  1. If making right away, pre-heat your oven to 200F
  2. Cut the brioche slices in half and put into a baking dish, flat side to side
  3. Beat the egg, milk, vanilla extract and sugar and pour over the top of the bread, ensuring that it is all coated in the mixture, set aside until ready to pop in the oven with the pears or even overnight in the fridge
  4. Peel and slice the pears removing the core and any seeds
  5. Pop into a baking tray and sprinkle with a little sugar and good squeeze of lemon juice
  6. Pop the pears and the brioche bread in the oven for 20mins or until golden brown on top
  7. Serve by topping the bread
  8. with the pears, drizzling over the honey and sprinkling over the crushed walnuts
  9. Enjoy!

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 Kenya – Ginger Drizzle Sponge Cake

Ginger is used widely in Kenyan beverages from Kenyan Ginger Tea to Ginger Beer, often drunk with a sweet donut called ‘Mandazi’, so I wanted to create something that combines the love of ginger with a sweet treat – I hope this hits the spot!

Makes: 12 Squares

Prep: 15mins

Cook: 40 – 45 mins

Ingredients: For the Ginger Syrup, 50g of fresh ginger, 1 tbsp. brown sugar, 300ml of cold water, 85g icing sugar

For the Ginger Sponge: 115g butter, 115g caster sugar, 115g self raising flour, 2 eggs, 1/2 tsp. baking powder, 1 tsp. dried ginger, a little fresh ginger (optional).

Method:

  1. Make the ginger syrup first by adding 50g of roughly chopped fresh ginger to a pan with one tbsp. of brown sugar and 300ml of water
  2. Bring to the boil and leave on a simmer for 20mins until the liquid has reduced by half, stirring occasionally so that all the sugar dissolves
  3. Take the liquid of the heat and allow to cool, once cooled, place through a sieve to remove all of the ginger and leave to one side while you prepare the sponge
  4. Pre-heat your oven to 160F
  5. First mix together the butter and sugar until all combined and fluffy, now add your eggs and mix well
  6. Add your dry ingredients, flour, baking powder and ginger powder, folding until all combined into a thick batter
  7. Line a baking tin (I used an 18cm x 24cm rectangular tray, but you can use a round one)
  8. Pour your mixture into the tray, spreading evenly and pop in the oven for 20 -25 mins until golden brown
  9. Meanwhile add 85g of icing sugar to the ginger syrup and mix well so there isn’t any lumps
  10. While your sponge is still cooling prick the surface with a fork many times and pour over your ginger syrup, making sure to cover the whole surface of the cake
  11. Leave to cool and infuse completely then cut into 12 squares
  12. Serve with an extra sprinkle of sugar and grated fresh ginger if you wish
  13. Enjoy!

Although Kenya is one of the most developed countries in Africa, they still face many challenges. Save The Children are working in Kenya to support those who find themselves in the refugee camp Dadaab, from Somalia, and are working with nomadic communities to ensure they are better equipped for future disasters such as the severe droughts that Kenya is prone too. They are also working tirelessly to decrease the number of child, newborn and maternal deaths. To find out more, please visit:

https://www.savethechildren.org.uk/where-we-work/africa/kenya

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 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

 

 

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