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:
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!
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.
- Cut all ingredients up to your liking
- Crush the pistachios
- 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
Low fat, naturally creamy, delicious and can be vegan too!
Cook: 4 hours chilling time…
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.
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
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!
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
- Peel and chop your sweet potato and place in a pan of boiling water and simmer for 10 – 15mins until soft, allow to cool
- In a food processor, blend your cashew nuts, holding back two for decoration
- 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
- 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
- Crush the remaining cashews and sprinkle on top
- 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