Inspired by Greece – Oregano and Garlic Roasted Tomatoes with Lemon, Feta and Olive Topped Jacket Potatoes

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An easy peasy Mediterranean twists on an all time go-to dish!

Serves 2

Prep: 5 mins
Cook: 1.5 hours

Ingredients
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.

Method

  1. Preheat your oven to 220F
  2. 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…)
  3. Slice your tomatoes, finely slice your garlic and place in an oven proof dish
  4. Sprinkle over the oregano and the olive oil
  5. 30mins before your potatoes are ready, pop the tomato dish in and cook along with the potatoes for the remaining 30mins
  6. 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…
  7. Dig in!

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

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

Thanks x

Inspired by Syria – Garlicky Roasted Courgette and Carrot, Honey, Cumin and Pine Nut Dips

Serves 2 – 4 as a starter, snack or part of a meze platter.

Roasted Courgette and Garlic Dip

Prep: 10 mins
Cook: 30mins

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.

Method

  1. Pre-heat oven to 220F
  2. Chop the courgette into chunks, peel and thinly slice your garlic cloves
  3. Place in an oven proof dish with 2 tbsps. of olive oil and mix well
  4. Pop in the oven for 30mins, turning after 15mins
  5. When cooked, places in a blender with the juice of half a lemon, 1 tbsp. of olive oil and 1 tbsp. of tahini
  6. 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

Prep: 5mins
Cook: 30mins

Ingredients: 2 large carrots, 2 tbsps. runny honey, 1 tbsp. of olive oil, 1 tsp. cumin powder, 1 tbsp. pine nuts.

Method

  1. Peel and slice the carrots,
  2. Place in a lidded pan with 1 tsp. of cumin powder, 2 tbsps. of honey and 1 tbsp. of water
  3. Pop the lid on and cook on a low heat for 25mins
  4. After 25mins take the lid off and cook for a further 5 mins
  5. 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!
  6. Lightly toast 1 tbsp. of pine nuts
  7. Mix half of the pine nuts into your carrot dip and reserve the other half for garnish
  8. 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

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 Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea

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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.

Method

  1. 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
  2. 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
  3. Toast your bread!
  4. 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
  5. Add in your cooked green beans
  6. 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.

Here’s how you can help, support Save The Childrens’ campaign Pens for Peace in Yemen, which is asking the UK Government to bring peace to Yemen’s children. For more details please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/yemen

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

Thanks x

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 Zimbabwe: Tomato Chicken Stew with Peanut Butter Rice

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This is a really comforting dish!

Serves 4

Prep: 20mins

Cook: 1 hour 10mins

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

Method

  1. 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,
  2. 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
  3. Place in the oven with a lid and cook in the oven for 40mins
  4. After 40 mins add the green beans and cook with the lid off for a further 10 – 15 mins
  5. While this is cooking start on the rice, heat 1 tsp of butter in a pan until it melts
  6. Add the crushed peanuts and let it start to sizzle a little before adding the cooked rice
  7. 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:

https://justgiving.com/fundraising/feastforfamine

Thanks x

January Recipes Review: From the Ukraine to Indonesia…

Hi All!

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!

Thanks

Rosalyn x