Indian Inspired – Chickpea Dahl with Eggs and Homemade Raiti

Indian Eggs

This is a great brunch dish!

Serves: 2

Prep: 10mins

Cook: 50 -55mins

Ingredients; Tin of chickpeas, 2 eggs, 8 small cherry tomatoes, 1 chilli, 1 clove of garlic, thumb sized piece of ginger, 1 tbsp coconut oil, 1 tsp mustard seeds, 1 tsp of cumin, 1 tsp ground turmeric, 1/2 tsp coriander seeds, 200ml of water

If making Raiti, see link below.

Method:

  1. Deseed and thinly slice the chilli, setting aside 1/2 for the end
  2. Peel and finely slice the garlic, ginger and onion
  3. Heat the coconut oil in a frying pan add the spices, cook until you hear them start to pop
  4. Add the onion, garlic and chilli, fry for 2-3mins until they begin to soften
  5. Chop the cherry tomatoes in half and add to the pan, along with the chick peas and 200ml of cold water
  6. Bring to boil and then leave to simmer for 45mins, occasionally using a potato masher or spoon to slightly break down some of the chickpeas
  7. Make two small wells in your chickpea mixture, add your eggs and cook until set
  8. Serve with chapatis (sorry I cheated and used shop bought!), homemade raita, which you can find the recipe for here; Inspired by Bangladesh: Carrot Bhajis with Raita (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney) and add a small scattering of the chilli
  9. Dig in!

Child exploitation, child labour and trafficking are just a few of the problems facing the children of India, they are also at risk of contracting childhood diseases, causing the deaths of one in twenty children before they reach their fifth birthday. Many children are also deprived of an education. Save The Children are working with local authorities to safe guard children and with local communities to help provide education to those already marginalised. To find out more please visit their website: https://www.savethechildren.org.uk/where-we-work/asia/india

And if you’d like to make a donation via this blog, please visit my Just Giving Page, by clicking here Just Giving

Thanks x

March Recipe Review: From Syria to Brazil…

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Hi All!

So has Spring finally sprung?

As the nights started to hint at being a bit longer and the days a bit brighter, I decided to share with you some lighter, more colourful recipes.

I often cook a roast chicken at home as it’s not only delicious on first sitting, but great for left overs too, however I do get a bit bored sometimes,  so decided to spice things up a bit with our first stop to the Lebanon, for the Inspired by the Lebanon – Whole Roast Lebanese Chicken with A Cauliflower, Bulgar Wheat Tabbouleh

Next stop, still wanting to add a bit more zing to my dinner table, we made a visit to Brazil, known for its love of ‘Piri Piri’, for the Inspired by Brazil Piri Piri Style Turkey Breast, Black Beans, Orange and Tomato Rice, Smashed Avocado and a Simple Salsa

From Brazil we went to Syria, a lot, first off Inspired by Syria – Garlicky Roasted Courgette and Carrot, Honey, Cumin and Pine Nut Dips, which I dipped into many times!! Then something to brighten up the breakfast table Syrian Inspired Fruit Salad and finally  Syrian Inspired Aubergine Dip with Honey and Pistachios to complete the trio of Mezes!

March, marked the eighth year of the war in Syria, millions are now living as refugees, resorting to eating leaves and animal feed 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:

http://www.savethechildren.org.uk/where-we-work/middle-east/syria

And if you would like to make a donation via my just giving page please click Just Giving for more information.

Last stop and thinking of those longer nights to come, we went to Greece and the humble jacket potato for the Inspired by Greece – Oregano and Garlic Roasted Tomatoes with Lemon, Feta and Olive Topped Jacket Potatoes

So where will April take us? Come back next week 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 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

Inspired by the Lebanon – Whole Roast Lebanese Chicken with A Cauliflower, Bulgar Wheat Tabbouleh

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This dish is flavoursome yet gentle, and the marinade for the chicken makes a lovely sauce to use after cooking, perfect for when the weather starts to warm up.

Serves 4 – 6

Prep: 25 mins
Cook: 2 hours

Ingredients
For the Roast Chicken: 1 whole chicken, juice of a whole lemon, 2 tbsp. of yogurt (can be plain or Greek), 2 garlic cloves, 1 tbsp. of olive oil, 2 garlic cloves, 2 cinnamon sticks, 2 cardamom pods, 2 tsps. dried thyme, 1 tsp of cumin, 1/2 tsp of salt, generous mil of black pepper

For the Cauliflower Tabbouleh: 1/2 head of cauliflower or one small cauliflower, 1 cup of dried bulgur wheat, juice of one lemon, tsp. cumin, 1 garlic clove, 1 tsp cinnamon, 2 tbsps. of toasted sesame seeds, 1/4 cucumber chopped into small chunks, bunch of parsley, 2 tbsps. of olive oil, salt and pepper to taste.

Method

  1. Make your tabbouleh ahead, even the day before, so that all you need to do is roast your chicken when is comes to a leisurely lunch or dinner!
  2. Start off with the bulgur wheat, add one part of rinsed well bulgur wheat (I used one cup), to 1.5 cups of boiling water and the juice of half a lemon to a lidded pan, put the lid on and leave for 20mins to absorb the liquid, after 20 mins drain off any excess liquid and set to one side
  3. Pre-heat your oven to 200 fan, mix the cumin, chopped garlic, cinnamon, salt and pepper with 2 tbsps. of olive oil, break your cauliflower into small florets and coat in this mixture
  4. Pop in the oven for 30mins
  5. Once the cauliflower is cooked, add to your bulgur wheat with the cucumber, parsley and the rest of the juice from the lemon, add another tbsp. of olive oil, salt and pepper and mix well
  6. Sprinkle with the toasted sesame seeds and leave in the fridge until you are ready to use it, up to 24 hours is fine.
  7. When you are ready to cook your chicken, pre-heat your oven to 200F/180C
  8. In a bowl mix together 2 tbsps. of yogurt, 1 tbsp. of olive oil 2 crushed garlic cloves, juice of a whole lemon, 1 tsp of cumin, 2 cardamom pods (crushed), 2 tsps. dried thyme, 1/2 tsp of salt and a generous mil of black pepper
  9. Make some slits in the chicken thighs and legs and make some space between the breast and the skin
  10. Cover your chicken with the mixture, pushing some underneath the skin on the chicken
  11. In the cavity, place the two cinnamon sticks and the left over lemon from juicing
  12. Pop in the oven and cook for 25 minutes per 500g, plus an extra 25 minutes
  13. Allow your chicken to rest and then slice and serve with your cauliflower tabbouleh, pouring the juices from the chicken over the top…Enjoy!

Save The Children, have been working in the Lebanon since 1953, as well as providing aid to many refugees, they have been working to provide shelter by renovating buildings so that they are safe to occupy, they have also been working to implement safe water systems.  With the increase of Syrian refugees, they have been working to bring Lebanese and Syrian people together on community projects. To find out more please visit:
https://www.savethechildren.org.uk/where-we-work/middle-east/lebanon

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

Thanks x

 

 

 

 

February Recipes Review: From Yemen to Haiti…

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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

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…

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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

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

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The flavours really wake up your taste buds and the combination of the slow cooked beef with the noodles is really comforting…try it!

Serves: 4

Prep: 20mins
Cook: 2h 10mins

Ingredients: 600g chuck steak, dried egg noodles (4 person portion), 400ml of coconut milk (I used low fat as it’s January, but full fat is fine!), 400ml of chicken stock, 2 large handfuls of spinach, 4 eggs, 2 garlic cloves peeled and finely sliced, 2 small sliced red chillies, thumb sized piece of ginger peeled and finely sliced, juice of one lime, 1 tbsp of rice wine vinegar, 1 tbsp fish sauce, 1 tbsp brown sugar, 1 tsp of turmeric, oil for frying the eggs.

For the Peanut Sambal: 1 tbsp of natural or salted peanuts, 1 small red chilli with seeds, 1/2 thumb sized piece of ginger, 1 garlic clove, 3 tbsp of rice wine vinegar, 1 tbsp of olive oil, juice of 1/2 a lime, 1 tsp of brown sugar, small bunch of coriander.

Method

  1. Preheat your oven to 150(fan)
  2. Cut your beef into chunks and add to an oven proof lidded dish
  3. Add to this 400ml of coconut milk, 400ml of chicken stock, garlic, chillies, ginger, lime juice, rice wine vinegar, fish sauce, sugar and turmeric
  4. Place into oven and cook for one hour
  5. In the meantime make your Peanut Sambal…
  6. In a pestle and mortar place all your dry ingredients and bring to almost a paste like consistency
  7. Now add the rice wine vinegar, olive oil and lime juice and leave to one side
  8. After the beef has been cooking for one hour, remove from the oven and using a wooden spoon press down on the beef to help break it down, give it all a stir and place back into the over for the last hour
  9. When the last hour is up, turn the oven off and cook your noodles using packet instructions, drain the noodles and add to your beef, giving them all a good stir, put the lid back on and leave in the oven while you fry your eggs
  10. Heat a little oil in a pan and cook your eggs to your liking
  11. Tear up your spinach add to your beef noodles and start to plate up
  12. Place your eggs on top of the noodles, drizzle over the peanut sambal and dig in!

Those living in Indonesia are in real danger from natural disasters, with around 40% of Indonesia being prone to earthquakes or tsunamis. As well as suffering the consequences of these events, sadly children living in Indonesia are also subject to malnutrition, exploitation including sex work and child labour. To find out what Save The Children are doing to try and make their lives better please visit:

https://www.savethechildren.org.uk/where-we-work/asia/indonesia

And if you would like to make a donation to help, please visit:

link:https://justgiving.com/fundraising/feastforfamine

Thanks x