Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta

Trying to save the pennies with December looming? Want something healthy and satisfying that won’t break the bank then try this, Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta*, made with store cupboard ingredients and bags from the freezer.

*Can omit or replace the feta with vegan cheese.

Serves: 2 – 4

Prep: 5mins
Cook: 15 -25mins

Ingredients: 4 slices of bread of your choice for serving (but would recommend something like sour dough), 2 cups of frozen broad beans, 2 cups of frozen peas, 100g feta cheese, 2 tbsp. of olive oil, 1-2 birds eye/piri piri chillies (depending on how hot you like it), 2 cloves of garlic, 1 tsp. mustard seeds, 1 tsp. dried ginger, 1/2 tsp. dried cumin, 1/2 tsp. coriander seeds, 1 tsp. dried paprika, good mil of salt and pepper, some fresh basil to serve.

Method:

  1. In a pestle and mortar blend and breakdown your spices with the garlic and add to a lidded pan with 1 tbsp. of olive oil
  2. Cook on a medium heat for around 5 mins until you hear the spices start to pop
  3. Add your broad beans and peas with an extra tbsp. of olive oil and give a good stir so that the beans and peas are coated in the spices
  4. Turn down to a low heat, pop the lid on and cook for 15-20mins until the beans are warmed through, stirring occasionaly
  5. Toast your bread and pop the spiced beans and peas on top, add some crumbled feta and a few fresh basil leaves
  6. Enjoy!

Sadly, Ethiopia is experiencing its worst drought for 50 years, destroying crops and leaving many hungry and in urgent need of food.  Thousands of lives are at risk, Save The Children are on the ground in Ethiopia delivering  urgently needed supplies and medical help, but more help is needed, to find out more please visit:

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

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

This slideshow requires JavaScript.

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

Mid Week Mushroom Madness: Vegan Buckwheat Soba Noodle Salad with Enoki Mushrooms Braised in Miso, with Avocado and Seasame Dressing,

IMG_20191015_193539_106.jpg

Hi All,

Having recently got back from Japan, as a foodie, I am REALLY missing it, so was very excited when visiting my local supermarket to find some enoki mushrooms and felt inspired.

I have a cupboard at home that I try and keep stocked up with lots of different flavours from around the World so with the help of ingredients I already had, was pleased to be able to come home and rustle something up for lunch today that really hits the spot; Buckwheat Soba Noodles with Enoki Mushrooms Braised in Miso, with Avocado and Seasame Dressing, and here is the recipe – enjoy!

20191015_185508-1.jpg

Serves: 2

Prep: 10mins
Cook: 14mins

Ingredients: 2 person serving of buckwheat soba noodles, 1 avocado, punnet of enoki mushrooms, tsp. of white miso, 2 tsp. of sesame oil, 2 tsp. of brown rice vinegar, 2 tsp. soya sauce, 1 heaped tsp. of Korean red pepper flakes.

Method:

  1. Cooked the noodles as per instructions, then place into cold water, drain and set aside
  2. Pop the mushroom with 1 tsp. of white miso into a pan with a little water and simmer for 10mins
  3. Meanwhile chopped your avocado into chunks and mix into the noodles with the sesame oil, brown rice vinegar and soya sauce
  4. When 10 minutes are up, take your mushrooms off the heat and place into very cold water for a minute to stop cooking process and drain completely
  5. Mix the drained mushrooms into your noodle mix and sprinkle the Korean red chilli flakes over the top
  6. Dig in!

Want more? Check out some of my other noodle recipes here:

Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles

Inspired by Myanmar: Pork and Mango, Coconut Noodles

Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal

Thanks x

Inspired by Hungary – Orange Pepper and Paprika Soup

Loving these autumn colours and flavours with this ‘Hungarian Inspired’ orange pepper and paprika soup, finished off with a dollop of creme fraiche or sour cream and sprinkling of dill…can be kept vegan if you opt out of the sour cream and creme fraiche!

Serves: 4

Prep: 5 mins
Cook: 30mins

Ingredients: 3 large orange peppers, 1 large tomato, 1 large onion, 1 tbsp of olive oil, 1 tsp. of smoked paprika (plus extra for serving), 1 veggie stock cube, 1 tsp of dill for serving and a good dollop each of sour cream or creme fraiche.

Method:

  1. Soften one large onion and two cloves of garlic in one tbsp. of oil (I used olive oil), in a lidded pan
  2. Add three large diced orange peppers, one large tomato to the pan and one tsp. of smoked paprika
  3. Pop the lid on and cook on a gentle simmer for 20mins, stirring occasionally so that is doesn’t stick, this method should ensure that all the lovely juices are released from the peppers
  4. After 20mins add 400ml of veggie stock and simmer for another 10mins
  5. Blitz all in a food processor and serve with a dollop of creme fraiche or sour cream and a scattering of dill and paprika
  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

September Recipe Review -From Korea to Kenya

 

This slideshow requires JavaScript.

 

Hi All,

So how was your September? Settled back in to work and school? Or just enjoying the last of the long days before the clocks go back…Whatever you did I hope you enjoyed my tasty recipes and even got to try a few.  Let’s just have a quick recap before moving full swing into Autumn!

First stop in September was a trip to Egypt for the Inspired by Egypt – Courgette and Chickpea Salad with Dukkah, an easy and delicious vegan salad with bags of flavour, I am still sprinkling my ‘Dukkah’ too!

Next up Inspired by Korea – Vegan Asparagus and Ginger Pancakes, another vegan treat and a chance to use some of the amazing combinations I picked up from a Korean cooking course in the summer.  I choose to make a vegan option but for this recipe, but please do try with other ingredients such as prawns and shredded chicken.

Still clinging onto the idea of summer, I decided to cool things down with Inspired by Guatemala – Coffee, Banana and Chocolate Condensed Milk Ice Cream, super easy and as well as an after dinner treat can be added to different milk of your choice to make a really yummy iced coffee.

Starting to feel to strain of cooking several meals a day, I next wanted to make something that I could use as tasty lunch leftovers, with the added benefit of being filling and healthy, so I created the Inspired by Jordan – Oven Baked Fragrant Rice with Crispy Chickpeas and a Parsley Lemon and Cucumber Sauce.

Lastly in September, I wanted to get back into baking using old ideas combined with new flavours, I think I hit the spot with the Inspired by Kenya – Ginger Drizzle Sponge Cake,so much so I have been asked to make it again for a friend.  Really great with a cuppa, coffee or to be honest just on its own!

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

Venezuelan P.A.N Time!

20190911_110343.jpg

Hi there! I will be whipping up a treat with this at the weekend, but wanted to know your thoughts on it and spread some awareness of its origin and uses.

P.A.N is actually an acronym meaning “Producto Alimenticio Nacional”, translating to “National Food Product”, originating in Venezuela and is seen as a staple in Venezuelan diets.  It is also used widely across the rest of South America and cornflour such as this is also a used in a lot of African cooking too, and can be used in a similar way to Italian Polenta.

20190910_150509.jpg

Main uses include Venezuelan arepas and empanadas – yummy! It also boasts no additives and is great for those following a gluten free diet.

Now for the hard part…

As violence, political and economic instability continues in Venezuela, it is estimated that 3 million people have fled their homes, with at least 1 million now based in nearby Columbia. This figure includes 300,000 children, some of whom are travelling alone leaving them incredibly vulnerable.  It is predicted that by the end of 2019, this number will rise to 5.3 million.

Below are some stark statistic from Save The Children US, on the impact this current situation is having on children still in Venezuela:

  • 15% of school-age children are out of school
  • 16 out of 1,000 children die before their 5th birthday
  • 33% of people live in poverty
  • 13% of children suffer from stunting due to malnutrition

If you would like to find out more please visit: https://www.savethechildren.org/us/what-we-do/where-we-work/latin-america/venezuela

I will be making an Inspired by Venezuela recipe later this year, but for now if you would like to have a look at some of the other South American Recipes, I have put together a list, including delicious recipes like Crab and Sweet Potato Fritters to Piri Piri Style Turkey Breast!

Inspired by Haiti – Crab and Sweet Potato Fritters

Inspired by Columbia – Tuna Steak Stew with Lime and Oregano

Inspired by Mexico – Avocado and Cucumber Gazpacho

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

Inspired by Peru – Chicken, Black Rice, Green Sauce and Avocado SaladInspired by

Brazil Piri Piri Style Turkey Breast, Black Beans, Orange and Tomato Rice, Smashed Avocado and a Simple Salsa

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

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 Korea – Vegan Asparagus and Ginger Pancakes

I was lucky enough recently to attend a vegan Korean cooking course with the amazing chef Da-Hae West, (check her out here https://dahaewest.com), which gave me a lot of inspiration as well as making my own Kimchi! One of the things I got to make was a vegan pancake, which is super easy, super delicious and can be adapted to suit your tastes, adding things like prawns, chicken, more chillies, no chillies it’s up to you!

I have made my own version here using lots of asparagus and ginger accompanied by two dips that I think work really well, one vegan and one full on mayo! If you have a go at making this version, or your own, get in touch as I would love to hear about your creations!

Serves: 2 as a main, 4 – 6 as a starter

Prep: 20mins

Cook: 6 – 8 mins for each pancake

Ingredients: For the pancakes: 20 asparagus spears, 250g self raising flour, 375ml ice cold sparkling water, 1 teaspoon of salt, 1 chilli thinly sliced, (more if you like the heat), 1 clove or garlic minced of thinly sliced, 1 thumb sized piece of ginger minced or thinly sliced, 4 tbsp. of oil for frying

For the Sesame Dipping Sauce: 2 tbsp. rice wine vinegar, 1 tbsp. sesame oil, 1 thinly sliced piece of ginger, 1 tsp. sesame seeds, 1/2 tsp. brown sugar

For the Chilli Mayo: 1 tbsp. rice wine vinegar, 1tbsp. mayo, 1 red chilli thinly sliced with seeds if you like the heat.

Method:

  1. First remove the woody ends from your asparagus
  2. Then add to boiling water and boil vigorously for 2 mins
  3. Drain and plunge into cold water and set aside while you make your dips and batter
  4. To make the Chilli Mayo, add the sliced chilli to the rice wine vinegar and set aside until ready to serve
  5. For the Sesame Dipping sauce, mix all of the ingredients together and set aside until ready to use
  6. Mix all of the ingredients together for the pancake except the asparagus so that it’s combined well but no need to over mix
  7. Heat 1 tbsp. of oil in a pan now add half of your pancake batter and pop 10 of the asparagus spears on top of the mixture so that they melt down into the mixture
  8. Cook for 3 – 4 minutes on one side until you start to see air pockets form on the top
  9. Now turn your pancake over (you can flip if you are brave, or use a spatula like me!), add some more oil if you notice that the pan is dry and continue to cook on the other side for 3 – 4 minutes, longer if necessary, you want it to be crispy but not burnt
  10. Repeat the same for the second pancake with the remaining mixture and asparagus
  11. Once both of your pancakes are ready, add the finishing touch to your Chilli Mayo by adding 1 tbsp. of mayo and mixing well
  12. 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

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