Doing a spot of baking this weekend and scones are so easy to make I won’t bore you with the recipe…but would love to hear how you eat yours… I have to admit I do love strawberry jam and clotted cream the best!
So this week, marks the six month anniversary of the Feastforfamine Journey, and I would like to say a big thank you to everyone that has supported me during this time…We have been to a lot of places together and at the end of this post is a complete list of all the recipes created so far and I’d love to have your feedback if you’ve managed to make any of them!
To mark the 6 months, I would like to share with you all, a recipe very close to my heart, it’s another one from my childhood, but this time one I used to watch my Nan make all the time, when I was little, and one that later, I helped her make…Nan’s Jam Tart.
Growing up not only did I have great neighbours, (remember the Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles), My grandparents also lived two doors down, so whenever I felt a bit peckish or fancied a natter, I would wander down to my Grandparents house and chat away with my Nan while she cooked, I remember not only how good this tasted but also how quickly my Nan put it all together, including making her own pastry!
This recipe I remember so fondly, and loved making this recently with my own daughter…I hope you enjoy it too, so here it is:
Nan’s Jam Tart
Prep: 10 mins
Cook: 30mins chill time/20 mins in the oven
Ingredients: 100g salted or unsalted butter, 200g self raising flour, 1 egg,
For the filling: jar of jam (your choice but I used one from the St. Dalfour range, as it has less sugar).
- Mix the butter and flour into a breadcrumb like consistency, then add one egg to combine the mixture, make into a ball and leave in the fridge for 30mins
- Pre-heat your oven to 180F
- Roll out your pastry to the thickness of a pound coin
- Grease a cake tin ( I used one with W20cm), place the pastry on top, gently pushing down, cutting off any excess which you can use for decoration,
- Make a few fork marks across the base and now spread your jam all over
- Bake in the oven for 20mins…
- Eat hot or cold, served with custard, ice cream or just a nice cuppa!
Feastforfamine Recipes January – July 2019:
Remember these recipes are made not only for you to enjoy, but to also raise awareness about the struggles some of these countries face, so if you would like to make a donation in support of Save the Children and the amazing work they do, please visit my Just Giving page:
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
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.
- 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!
- 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
- 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
- Pop in the oven for 30mins
- 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
- Sprinkle with the toasted sesame seeds and leave in the fridge until you are ready to use it, up to 24 hours is fine.
- When you are ready to cook your chicken, pre-heat your oven to 200F/180C
- 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
- Make some slits in the chicken thighs and legs and make some space between the breast and the skin
- Cover your chicken with the mixture, pushing some underneath the skin on the chicken
- In the cavity, place the two cinnamon sticks and the left over lemon from juicing
- Pop in the oven and cook for 25 minutes per 500g, plus an extra 25 minutes
- 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:
If you would like to make a monetary donation, please visit the link: http://justgiving.com/fundraising/feastforfamine
Serves 4 – 6 for a delicious, healthy hearty main!
For the soup – 2 x skinless chicken breast, 1 large beetroot (peeled and chopped into chunks), 1 large onion (peeled and sliced), 400g new potatoes (skin on cut into chunks), 1 large carrot (chopped into chunks), 1 small tin of cooked green lentils, 1 clove of garlic (peeled and thinly sliced), 1 tbsp of olive oil, 1 cube of low sodium chicken stock salt and black pepper
For the breadcrumbs – Slice of bread (any that you like), 1 tbsp of olive oil, 1 garlic clove
For the dill yogurt – 250g of greek yogurt, 1 heaped tsp of dried dill, juice of 1/2 a lemon.
- Start with your chicken, place the two chicken breast in a lidded pan with the chicken stock cube and 1 litre of cold water, bring to the boil then leave on a gentle simmer for 30mins
- Add your oil to a large saucepan and fry the onion and garlic for a few minutes, add the rest of the beetroot with 100ml of cold water, bring to the boil and leave on a low to medium simmer for 10mins with the lid on
- Now make your yogurt, mix the yogurt with the dill and lemon juice and leave in the fridge until ready to use
- When your chicken has finished poaching, remove the chicken breast from the pan and set aside and add all of the poaching liquid to your vegetable pan, now add all the rest of your vegetables including the lentils and cook on a medium heat with the lid on for 40 mins
- To make your breadcrumbs, blitz the bread in a food processor, heat 1tbsp of olive oil in a frying pan and fry one thinly sliced clove of garlic for 2 – 3 mins to infuse the oil, now add your breadcrumbs and fry until golden brown, set aside
- When your stew has finished cooking take your chicken breast and shred into pieces, check your seasoning, adding salt and pepper to taste, add chicken to the stew to warm through and now you are ready to serve…
- Serve the stew in deep bowls with a good dollop of your dill yogurt and a generous sprinkle of breadcrumbs…enjoy!
As well as living through harsh winters, children in the Ukraine continue to live amidst conflict. Many of their homes destroyed, and roads blocked making it increasingly difficult to access supplies, schooling and urgently needed medical care. To find out more about what Children’s’ Charities are doing to help, please click to page