Easter Time With Feastforfamine Friends

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Easter is a time of celebration. It’s celebrated across the World with many traditions spanning centuries. It is also a time to spend with family and friends and a fun time for children and some adults with the mass production of Easter eggs, Easter egg hunts, bonnet making and, of course, the Easter Bunny!

As part of Feastforfamines’ philosophy to celebrate food from all corners of the world, I’d like to share with you some of the lovely foodie traditions that have been passed on to me. There are new recipes to enjoy as well, such as an Afghan twist on one of my own traditions – roast lamb Inspired by Afghanistan: Spiced Slow Cooked Lamb, Carrot, Almond, Tumeric and Sultana Rice with Carrot Yogurt

So let’s start with Spain and a dessert that my friend Victoria tells me is synonymous with Easter – ‘Torrijas’. Torrijas are a cross between Eggy Bread and French Toast, which means you could also enjoy these as a lovely Easter Brunch too. Have a look at how to make these delicious treats here: https://youtu.be/iRaAEmyY6ig

My friend Angela has said that in Poland, Easter is bigger than Christmas when it comes to celebrating, and it sounds like they have a huge amount of fun. Easter greeting cards are sent, children turn their hands to egg painting , lambs made from sugar adorn family tables and there are no shortage of water fights!! Festive Easter dishes include Babka Bread and a wonderful Polish cheesecake which I have on good authority tastes even better if you add some booze soaked cherries on top. You can find Angela’s favourite cheesecake recipe here: http://allrecipes.co.uk/recipe/41676/polish-style-vanilla-cheesecake.aspx

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Over to Russia where Sasha has told me that, like in many other parts of the World, fasting is a common practice at this time. Here, it culminates in much eating of the cake Paskha, a cheesecake made using traditional moulds. Have a look at one way of making it here: https://www.whats4eats.com/desserts/paskha-recipe There is also a creative tradition here too, with eggs dyed in vibrant colours and cookies decorated .

In Portugal, my friend Cesar tells me that some families cook ‘Cabrito’, a roasted goat dish, which brings to mind my own memories of Easter as a child. A variation of this recipe may use lamb instead of goat and can be stewed in red wine, rather than roasting. It’s also enjoyed at Christmas time. If you’d like to read more about it, have a look here: https://catavino.net/recipes/portuguese-recipe-cabrito-assado-roasted-goat/

Children still enjoy Easter Eggs in Portugal, but they also like to share sugared almonds and ‘torroes’, which are coloured sugar cubes. Cesar likes to prepare a crab mousse for him and his family at this time of year. It’s a simple dish but takes a lot of time, so a perfect treat when you have a long weekend to cook, he combines all the meat from the crab with boiled eggs and pickles and I was also luckily enough try it this weekend, it was delicious!

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Speaking of crab, but moving to a warmer climate, my friend Nathalie tells me there is a wonderful tradition in Martinique where a crab dish called Matoutou is made and taken to share on the beach. The recipe involves cooking a whole crab with rice, chives, onions, garlic, tomatoes, allspice leaves, chilli pepper, lemon, cloves and a spice called Colombo powder, all left to simmer until cooked. In Martinique crab is such a popular dish at this time of year they also hold a Crab Fair in Le Vauclin.

Now for my own memories of sweet Easter Treats. Did any of you ever make those little Easter nests at school? Or at home? I still make them now with my daughter. They’re easy to prepare, cute and delicious.

I also like to make biscuits and cookies around this time, and recently made Easter Bunnies with Hazelnut Noses. You can find the recipe here: https://wordpress.com/post/feastforfamine.blog/397

I think that most people would agree there is a lot of chocolate consumed at Easter time! But did you know that the Ivory Coast is one of the biggest producers of the cocoa bean in the World? I decided to have a go at making some sweet treats inspired by the Ivory Coast a recipe which I will share with you all soon!

So spring is here, the Easter egg hunt is on and whatever your traditions are at this time of year, I hope you have fun cooking some amazing treats this weekend.

Easter Bunnies with Hazlenut Noses…

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These not too sweet Easter Bunnies are so easy to make…and eat!

Makes 6 – 10 biscuits depending on the size of your cutter.

Prep: 10mins

Cook: 15mins

Ingredients: 300g self raising flour plus a little more for rolling and dusting, 150g caster sugar, 150g low fat spread (I used flora), 50g of coco powder, 1 egg, 6 Hazelnuts (or more if making more biscuits).

Method:

1. Preheat oven to 150F

2. In a bowl add all your dry ingredients and mix well

3. Now add the low fat spread and use your hands to turn into a breadcrumb like consistency

4. Add the egg and mix well, add a little more flour if too wet and bring to a dough

5. Dust a clean surface with some flour and roll out the dough to about the thickness of a £1 coin

6. Line a baking tray with baking parchment

7. Cut out your bunny shapes and place onto the baking tray

8. Cook in the oven for 15mins, remove and before you leave to cool place a hazelnut in the centre of each face to make a nose…

9. Leave to cool and enjoy with a cuppa or a glass of milk20190406_162203-1.jpg

If you’d like to support a great cause, then have a look at the amazing work Save The Children UK are currently doing in 68 countries: www.savethechildren.org.uk

And if you’d like to make a donation via my Just Giving page, please visit: Just Giving

 

 

Syrian Inspired Fruit Salad

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The use of watermelon makes this dish so juicy, even better if the watermelons been in the fridge! Great for breakfast, brunch, snack or for dessert, especially after a BBQ…

Serves 1 (just add larger quantities of all ingredients to make for more people)

Ingredients: 1/4 watermelon, 2 figs (black or green), tbsp fresh pomegranate seeds, tbsp. greek or natural yogurt, tsp honey, a few crush pistachios.

Method:

  1. Cut all ingredients up to your liking
  2. Crush the pistachios
  3. Plate up all the fruit, add the tbsp of greek or natural yogurt, scatter over the pomegranate seeds, drizzle the honey and crushed pistachios over the top and enjoy!

Friday marked the eighth year of the war in Syria, millions are now living as refugees, resorting to eating animal feed and leaves to survive. Thousands of children have been killed and many of those surviving are separated from their families and are living with severe injuries as a result of this brutal conflict. Save The Children are working tirelessly to help those still in Syria, to find out more, please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/syria

If you would like to make a monetary donation please visit the link: https://justgiving.com/fundraising/Feastforfamine

Thanks x

February Recipes Review: From Yemen to Haiti…

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

Inspired by Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards

20180926_202036Low fat, naturally creamy, delicious and can be vegan too!

Prep: 10mins
Cook: 4 hours chilling time…

Serves 4

Ingredients: 1 mango, 2 bananas, 100g dark chocolate (you can source vegan dark chocolate quite easily these days), 50g cashew nuts (crushed), 2 tsp vanilla extract.

Method
1. Line a small baking tray with parchment paper
2. Melt 100g of dark chocolate and pour onto the baking parchment, scatter the crushed cashew nuts over the chocolate and leave to cool in the fridge
3. Peel and slice the mango and bananas and leave in the freezer for four hours
4. When ready to serve, take the mango and bananas out of the freezer and place in the blender, add the vanilla extract and blend to a smooth texture, (this can be placed back in the freezer until ready to serve)
5. Take your dark chocolate and cashew tray out of the fridge and break into shards
6. Scoop the Banana and Mango mix into bowls and serve with some of the dark chocolate and cashew nut shards…Enjoy!

A devastating earthquake struck on the 12 January 2010, it killed 230,000 people and left more than one million people homeless. Save The Children were there to help and by the end of 2010 they had helped a total of 870,000 people, but there is still more to be done, to find out more please visit: https://www.savethechildren.org.uk/where-we-work/south-central-america/haiti

If you would like to make a monetary donation please visit the link: https://justgiving.com/fundraising/feastforfamine

Happy Valentines…

Valentines is all about love right? Wrong it’s all about chocolate! So why not try one of my chocolate recipes tonight? You can choose from my Super Easy Gluten Free Nutella Cookies or the Inspired by Mozambique, Sweet Potato, Cashew, Chocolate Mousse, which ever you choose have a great chocolate filled day!

And have a heart and donate  to Save The Children via my just giving page at the same time!

Just Giving

Big Love

x

Inspired by Mozambique – Rich Chocolate, Cashew Nut and Sweet Potato Mousse

This is a heavenly, chocolaty, gluten free vegan dessert – perfect for Valentines!

You will have to trust your taste buds with how sweet to make it though, as I love the bitterness and richness of chocolate, so if you feel like adding more syrup…go for it!

I know that cacao powder and agave syrup can seem a bit expensive, but it is sooooo versatile and lasts for ages, but you can substitute for honey and dark chocolate powder.

Serves 2- 4 depending on how much chocolate you can handle!

Ingredients: 300g sweet potato, 50g of unsalted cashew nuts, 50g cacao powder or dark chocolate powder, at least 4 tbsp. of agave syrup, (can use honey) depending on how sweet your tooth is! 6 tbsp. cold water, 1 tsp vanilla essence/extract

Method

  1. Peel and chop your sweet potato and place in a pan of boiling water and simmer for 10 – 15mins until soft, allow to cool
  2. In a food processor, blend your cashew nuts, holding back two for decoration
  3. Now add the rest of your ingredients including the cooled sweet potato and blend to a mousse like consistency, taste and add more syrup/honey to suit your taste buds, you can also add a pinch of salt
  4. Once at the desired sweetness and texture transfer to a dish or individual containers and chill in the fridge for at least an hour before serving
  5. Crush the remaining cashews and sprinkle on top
  6. Now grab yourself a spoon and dig in!

In Mozambique children are living in poverty, have poor cognitive and emotional development and of those already lucky enough to attend first grade, fewer than 50% of children will make it to fifth grade. The fight against HIV and helping those who are HIV positive continues and Save The Children are working with communities across Mozambique to help those in need to access drugs, food and care. Save The Children have also developed a model of care for newborns that has played a big part in the Ministry of Healths strategy for newborns in Mozambique.

To find out more about what Save The Children are doing to help, please visit the link: https://www.savethechildren.org.uk/where-we-work/africa/Nigeria

If you would like to make a donation please visit the link: https://justgiving.com/fundraising/feastforfamine

Thanks x