Inspired by New Zealand – Orange, Honey and Macadamia Nut Pavlova

Did you know that Pavlova is believed to have originated in New Zealand in the 1920s? After the Russian ballerina Anna Pavlova, it was thought to be created in her honour after touring throughout Australia and New Zealand during the same time period.

I love pavlova, it’s such an easy but impressive dessert to make, adding any combination of toppings you like, the toppings used here are all inspired by indigenous ingredients found in New Zealand, I hope you enjoy and would love to have your feedback on your favourite pavlova toppings too!

Serves: 6

Prep: 30mins

Cook: 1 hour plus cooling time.

Ingredients: 4 eggs, 250g caster sugar, 2 oranges, 1 tbsp. runny honey, 300ml creme fraiche, 30g Macadamia nuts

Method:

  1. Pre-heat your oven to 100f
  2. Mix four egg whites until they form stiff peaks, now slowly add in your sugar mixing until all combined and has a glossy appearance
  3. Spoon your mixture over greaseproof paper making a rough circular shape, do not overwork or spread as you don’t want to lose any of the air from the mixture
  4. Cook in the oven for one hour, after one hour turn the heat off and leave in the oven until completely cooled, this should take a few hours
  5. Prepare your topping by bashing the nuts a little in a pestle and mortar and then lightly toasting in a pan
  6. Peel and cut the oranges thinly, width ways
  7. Once your pavlova is completely cooled and you are ready to serve, spread the creme fraiche all over the top, add your oranges, drizzle over the honey and scatter over the nuts
  8. Dig in!

To find out about the amazing work Save The Children in New Zealand are currently doing to support children across the globe, please visit the link:

https://www.savethechildren.org.nz

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

Thanks

 

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

Syrian Inspired Fruit Salad

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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.

Method:

  1. Cut all ingredients up to your liking
  2. Crush the pistachios
  3. 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

Thanks x

Inspired by Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards

20180926_202036Low fat, naturally creamy, delicious and can be vegan too!

Prep: 10mins
Cook: 4 hours chilling time…

Serves 4

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.

Method
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