Remember the taste of the very popular branded canned soup from your childhood…well this is a close second!
Ingredients: 2 cans of chopped tomatoes (drained weight 240g), 1 onion, 2 cloves of garlic, vegetable stock made with 300ml of boiling water, 2 tbsps of cream cheese, 1 tbsp of tomato puree and a little oil for frying.
1. Chop the onion and garlic and soften in a little oil for a few minutes
2. Add the tomatoes and stock, bring to the boil and then keep on a low simmer for 20mins
3. After 20mins add the cream cheese and puree and cook for a few minutes more until melted
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.
Preheat the oven to 150F
Cut your pork into chunks removing any excess fat
Peel and roughly chop one onion
Heat 1 tbsp. of oil in an oven proof pan and add your pork and onions, lightly browning the pork for a few minutes
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
Place in the oven with the lid on and cook for 1 hour
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
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
Add 200ml of water and put back in the oven for 25mins
To make your potato cheese patties, peel and chop the potatoes into chunks
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
Drain the potatoes, add a pinch of salt and pepper and two tbsp of grated cheddar cheese
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
Aim to make about two patties per person, you may need to make these in batches
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:
An easy peasy Mediterranean twists on an all time go-to dish!
Prep: 5 mins Cook: 1.5 hours
2 Baking Potatoes, 2 Beef Tomatoes or 4 smaller ones, 2 tbsps. of olive oil, 50g feta cheese, 1 tsp oregano, 1 clove of garlic, handful of black olives, salt and pepper, squeeze of lemon.
Preheat your oven to 220F
Place your jacket potatoes in the oven and cook your potatoes for up to 1.5 hours depending on size. (I normally pierce with a fork, wrap in tin foil and add a little olive oil and a sprinkling of salt for a really tasty skin…)
Slice your tomatoes, finely slice your garlic and place in an oven proof dish
Sprinkle over the oregano and the olive oil
30mins before your potatoes are ready, pop the tomato dish in and cook along with the potatoes for the remaining 30mins
To Serve, cut your potatoes in half, spoon over the tomato mixture, including all the juices, crumble over the feta and the black olives, adding salt and pepper to taste, a squeeze of lemon and…
2015 saw Greece become the main point of entry for over 1 million refugees and migrants. Border closure between Greece and Macedonia has now left thousands of people stranded, including 2,000 children who are waiting for legal asylum before they can leave. Living conditions are very poor in the refugee camps and children are at risks of exploration as many families are turning to smugglers to get outside of the camps. To find out what Save The Children are doing children in these camps, please visit: http://www.savethechildren.org.uk/where-we-work/europe/greece
Serves 2 – 4 as a starter, snack or part of a meze platter.
Roasted Courgette and Garlic Dip
Prep: 10 mins
Ingredients: 1 large courgette or two smaller ones, 2 cloves of garlic, 3 tbsps. of olive oil, 1 tbsp. of tahini paste, juice of half a lemon.
Pre-heat oven to 220F
Chop the courgette into chunks, peel and thinly slice your garlic cloves
Place in an oven proof dish with 2 tbsps. of olive oil and mix well
Pop in the oven for 30mins, turning after 15mins
When cooked, places in a blender with the juice of half a lemon, 1 tbsp. of olive oil and 1 tbsp. of tahini
Give it a quick blitz and serve warm straight away of leave to cool until ready to serve.
Carrot, Honey, Cumin and Pine Nut Dip
Ingredients: 2 large carrots, 2 tbsps. runny honey, 1 tbsp. of olive oil, 1 tsp. cumin powder, 1 tbsp. pine nuts.
Peel and slice the carrots,
Place in a lidded pan with 1 tsp. of cumin powder, 2 tbsps. of honey and 1 tbsp. of water
Pop the lid on and cook on a low heat for 25mins
After 25mins take the lid off and cook for a further 5 mins
Place the carrots and any remaining cooking liquid in a blender with 1 tbsp. of olive oil and blend to a chunky consistency – you don’t want baby food!
Lightly toast 1 tbsp. of pine nuts
Mix half of the pine nuts into your carrot dip and reserve the other half for garnish
Eat straight away or leave to cool as part of a meze platter – I ate mine with some warmed pitta bread – yummy!!
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
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
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!
Serves two for brunch or lunch, for more servings just adjust ingredients accordingly.
Prep: 5 mins Cook: 10 mins
Ingredients for the Eggs: 4 eggs, 4 tbsps. of natural or Greek yogurt, handful of cooked green beans, juice of 1/2 a lemon, 2 tsp. of olive oil, 1/2 tsp. dried chilli, 1/2 tsp. cumin seeds, 1/2 tsp. coriander seeds, your choice of bread for toasting.
Ingredients for the Tea: 1 black tea bag, any you like, English Breakfast, Assam or even good old PG tips will do! 4 cloves and 2 cardamon pods.
First make your tea, make your tea as you normally would in a teapot, add to this the cloves and cardamon pods, leave to brew while you make the egg recipe
Make your yogurt, start off with 1 tsp of olive oil in a pan, in a pestle and mortar combine your dried spices and then add to the oil, when you hear this starting to sizzle add your yogurt and lemon juice, season well, warm through then turn the heat off
Toast your bread!
Scrambled your eggs anyway you like but I like mine simply done, heating 1 tsp of olive oil, whisking your eggs with a fork then adding to the pan to cook through, stirring until your eggs are the desired consistency
Add in your cooked green beans
Transfer to plates, pour your yogurt sauce over and serve with or without your toasted bread and tea, enjoy.
Yemen is currently facing one of the worst humanitarian disasters of our time. Continued conflict since 2015 has been devastating to the people of Yemen, families face everyday without food, water and fuel and it is estimate that 20 million people are at risk from the worst famine in over 100 years. Save The Children are working urgently to help those children still caught in this devastating war.
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!
Ingredients: For the Tomato Chicken Stew; 8 chicken thighs, 3 large tomatoes, 1 large onion, handful of fresh or frozen green beans, handful of parsley, 1 garlic clove, 1 tsp of olive oil, 1 tbsp tomato puree
For the Peanut Butter Rice; 2 cups of cooked rice (basmati or long grain is good), 1 tbsp of crushed salted peanuts, 1 tsp of butter, 1 tsp dried chives
Preheat oven to 200(fan), brown the chicken thighs in a pan on both sides, cut the tomato and onion into chunks, cut the garlic and add to an oven proof pan,
Add 1 tsp of olive oil and start cooking the mixture on the hob for 5-10mins until it starts to break down, add the tomato puree stir and place the chicken thighs on top
Place in the oven with a lid and cook in the oven for 40mins
After 40 mins add the green beans and cook with the lid off for a further 10 – 15 mins
While this is cooking start on the rice, heat 1 tsp of butter in a pan until it melts
Add the crushed peanuts and let it start to sizzle a little before adding the cooked rice
Stir over a medium heat until all combined and warmed through, add the chopped chives and you’re done! Serve all together with fresh parsley scattered over the chicken.
The prevalance of HIV and Aids in Zimbabwe, means that many children are left oprhaned, many are not able to go to school and those that are, are often unable to participate once there falling asleep due to malnutrition, to find out how Save the Children are working in Zimbabwe please click on the link: https://www.savethechildren.org.uk/where-we-work/africa/Zimbabwe
And if you would like to make a donation to help, please visit:
So how am I doing with my Food from the World for the World?
In January, I took you too…the Ukraine with my Beetroot Soup with Shredded Chicken, Garlic Breadcrumbs and Dill infused Yogurt, https://wp.me/pahvtD-1S hoping to start the year off with something healthy and comforting.
Next stop…Bangladesh for my Carrot Bhajis with Raita, https://wp.me/pahvtD-1n (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney), and even showed you another recipe to use up the chutney, the Spicy Oven Cooked Aubergines https://wp.me/pahvtD-3Q with my Bangladeshi Inspired Spicy Tomato Chutney!
From Bangladesh we made a visit to Nigeria for my Peanut Butter, Coconut and Banana Chip Crumbly Cookies, https://wp.me/pahvtD-21 which got me to thinking about other store cupboard favourites, and decided to experiment… the results of which were the Super Easy Gluten Free Nutella cookies https://wp.me/pahvtD-3Y which went down a treat in my household…
Last stop in January was my favourite, Inspired by Indonesia – Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal, https://wp.me/pahvtD-3Z using cheap cuts of meat to create something that really wakes up your taste buds as well as providing a bit of heat on a cold January day.
So where will February 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!