Fancy making a batch of these yummy treats with what you already have in? Then try these chocolate flapjacks as porridge oats aren’t just for breakfast and also uses up any bits of chocolate you have left at home!
Prep: 10 mins Cook: 15mins plus cooling time.
Ingredients: 225g of oats, 125g butter, 125g of brown or white sugar, 2 – 3 tbsps. of honey, on any type of syrup that you have, 40g/50g of any left over chocolate you have in the house white, dark or milk!
Preheat oven to 180F
Put the sugar and butter into a pan and melt over a medium heat
Turn off the heat and stir in the oats and honey or syrup
Pour into a lined baking tray (roughly 18×28 cms)
Cook in the oven for 15 mins
Allow to completely cool, then melt your chocolate on the hob or in the microwave for about a minute and drizzle all over your flapjack
Allow the chocolate to cool then cut into 12 pieces
Friday nights can still be curry night with a few store cupboard ingredients!
Prep: 10mins Cook: 20mins
Ingredients: 1 onion, 2 cloves of garlic, 1 large can of chickpeas (drained weight around 500g), 100ml of passata, can of coconut milk, 1 – 2 tsp of curry paste, depending on how hot you like it, a little oil for frying.
As we live through these uncertain times, I wanted to help those of you in lockdown, staying at home and self-isolating to find easy and nutritious ways to keep cooking without having to make a trip to the supermarket or local shop until it’s really necessary or spend hours week on week in an online shopping queue.
Last year I set myself a task of creating new dishes from around the world for 52 weeks. Through this experience I gained a huge insight to the different ingredients and types of cooking used throughout the world especially in countries that do not have access to the abundance of ingredients that many of us have in the Western world. My family and I have been on lockdown for two weeks so far and I am already finding that I am able to use the information gathered last year to better prepare for cooking within limits.
So as of now I will re-share some of my old recipes and create new ones, some of The Lockdown Larder Recipes are already there waiting for you, just click on the pink link, focussing on making the most of what you already have in your store cupboard, freezers and other staples that hopefully you will have at home. For some of the recipes created so far using mostly store cupboard and freezer ingredients, please click on.
I have also put together a list of products and ingredients you might want to add to your next shop. You may notice that this does not include that many fresh products as these need replenishing more often.
This is not a definitive list and should be used only as a guide to help you prepare for the weeks ahead…So here goes:
Bread (to then be frozen and used as needed)
Cheeses like parmesan and strong cheddar
Butter or spread
Bananas (can be peeled, frozen and added to smoothies)
Frozen fruits like berries
Frozen veg like peas and butternut squash (great for tagines)
Fish fingers (of course!)
Porridge Oats (can also be used to make flapjacks)
Long life milk/Oat milk or alternatives
Pasta any type
Rice any type
Other various types of beans
Lentils (dried goes further than canned)
Flour self-raising, bread flour (can be used as pizza bases)
Dried herbs and spices
Honey or syrup
Olive oil/Sun flower oil
Mustards like wholegrain and Dijon
Sweet chilli sauce
Some little extras
Nuts to add crunch, for baking and stir fries.
We are running low on bread this morning and as we are only going out when really necessary I thought I’d experiment with making my own…and here it is freshly baked cornbread with scrambled eggs and chilli oil…I’ve never made it before but was so simple and have loads left to keep me going, I searched a few different recipes online and managed to find one using what I already had in the cupboard!
Have a look online for loads of ideas and different types, I just added a bit of strong grated cheese to mine before popping it in the oven.
I absolutely love dahl, it is one of my favourite comfort foods and I like to mix it up sometimes so please see recipe below for my latest version, using chickpeas, bay leaf and fennel seeds.
Serves: 4 with rice or Indian style bread
Cook: 1 hour
Ingredients: 1 can of drained chickpeas, 400ml of coconut milk, 2 small cans of cooked lentils, (I used green), 1 onion finely chopped, 2 cloves of garlic finely sliced, 1 thumb sized piece of ginger peeled and finely sliced, 1 tbsp of oil, 1 tbsp. of tomato puree, 1 tsp of cumin, 1 tsp of tumeric, 1 tsp of mustard seeds, 1 cardamon pod, 4 dried chillies crushed, 1 tsp of fennel seeds, 1 bay leaf, salt to taste.
Start by frying your spices in the oil until they start to pop
Add your onion, ginger and garlic and allow to soften for a few minutes
Add your chickpeas and lentils to the pan and coat well in the mixture
Add your coconut milk, bay leaf and cardamon pod, bring to the boil
Allow to simmer for at least an hour, using a potato masher to break down the chickpeas, top up with a little water if it’s getting too sticky
Season with salt to your liking and serve with rice or indian style bread
If you are looking for some further inspiration then, check out my other spicy dishes below…
Showing someone you love them shouldn’t cost the earth, so why not make a batch of these lovely little biscuits and get creative with your icing and sprinkles.
These are made using a recipe given to me at Christmas by my friend Maya, for full easy, cheap recipe please click the link and adapt the recipe by using lots of heart cookie cutters instead and dashings of red icing! Fun to make with little ones too…
Looking for something different this week? Remember turkey isn’t just Christmas with this Japanese style, slow cooked turkey leg with umami flavours!
Prep: 5mins Cook: 3 hours
Ingredients: 1 large turkey leg, (male if you can get it, as it’s even bigger), 1/2 a bottle of red wine, 1 heaped tbsp. of white miso paste, 2 tsps. Sesame seeds 4 peeled garlic cloves, 2 star anaise, 2 cinnamon sticks.
Preheat oven to 130F
Make some slits in the skin of the turkey
Pop the turkey leg into a deep lidded, oven proof pan
Add to the pan the rest of the ingredients, making sure to pour some over the top of the turkey
Put the lid on and cook in the oven for 1.5 hours
Take the turkey out and baste
Pop back in the oven for a further 1.5 hours
Allow the turkey to rest and serve with juices from the pan, which makes a great gravy
Goes well with your choice of veg, rice, noodles and even roast potatoes.
All 52 recipes from the World for the World complete, with a few extras thrown in along the way… uploaded, prepped and eaten…Bringing you new ideas from places like Syria, (for which there were two recipes), Ethiopia, Madagascar, Afghanistan, Iraq, Haiti and even Yemen.
I hope you have enjoyed our culinary trip this year and have got to try a few of the recipes too, it’s been a real journey for me and I have learnt a lot about other places I wouldn’t have had I not started this project -researching ingredients, cuisines, methods of cooking, and traditions from around the World.
Through our shared love of food, I also hope FeastforFamine has helped raise awareness of the struggles children face day to day around the World.
Together we have raised £1,182.34, which has already started to help provide a better future for children in the UK and overseas and with the monies raised we have helped support the work needed to improve the education, health and rights of children everywhere, so a huge thankyou to everyone who has shown their support to my year of fundraising.
If you would like to find out more about the amazing work of Save The Children, please visit their website for more details:
Christmas is nearly here and already I am thinking of the leftovers and this salad goes really well with cold meats as part of a buffet, looks pretty in pink too! Perfect for Boxing Day…
Serves: 6 (for a larger buffet side, just double the quantities).
Prep: 15-20mins Cook: 12mins
Ingredients: 4 eggs, 500g potato, 200g drained pickle beetroot, 4 tbps. of mayonnaise, juice of half a lemon, 1 heaped tsp. of dried dill, good mil of salt of pepper.
Boil your eggs for 10mins then set aside to cool
Peel and chop your potatoes in roughly 1cm cubes
Boil for 12mins, drain and allow to cool
Once the potatoes and eggs have cooled mix in with the mayonnaise
Drain your beetroot and if not too messy cut the pieces up a bit and add to the egg and potato
Squeeze over your lemon juice and mix in the dill
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.