Venezuelan P.A.N Time!

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Hi there! I will be whipping up a treat with this at the weekend, but wanted to know your thoughts on it and spread some awareness of its origin and uses.

P.A.N is actually an acronym meaning “Producto Alimenticio Nacional”, translating to “National Food Product”, originating in Venezuela and is seen as a staple in Venezuelan diets.  It is also used widely across the rest of South America and cornflour such as this is also a used in a lot of African cooking too, and can be used in a similar way to Italian Polenta.

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Main uses include Venezuelan arepas and empanadas – yummy! It also boasts no additives and is great for those following a gluten free diet.

Now for the hard part…

As violence, political and economic instability continues in Venezuela, it is estimated that 3 million people have fled their homes, with at least 1 million now based in nearby Columbia. This figure includes 300,000 children, some of whom are travelling alone leaving them incredibly vulnerable.  It is predicted that by the end of 2019, this number will rise to 5.3 million.

Below are some stark statistic from Save The Children US, on the impact this current situation is having on children still in Venezuela:

  • 15% of school-age children are out of school
  • 16 out of 1,000 children die before their 5th birthday
  • 33% of people live in poverty
  • 13% of children suffer from stunting due to malnutrition

If you would like to find out more please visit: https://www.savethechildren.org/us/what-we-do/where-we-work/latin-america/venezuela

I will be making an Inspired by Venezuela recipe later this year, but for now if you would like to have a look at some of the other South American Recipes, I have put together a list, including delicious recipes like Crab and Sweet Potato Fritters to Piri Piri Style Turkey Breast!

Inspired by Haiti – Crab and Sweet Potato Fritters

Inspired by Columbia – Tuna Steak Stew with Lime and Oregano

Inspired by Mexico – Avocado and Cucumber Gazpacho

Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato Cakes

Inspired by Peru – Chicken, Black Rice, Green Sauce and Avocado SaladInspired by

Brazil Piri Piri Style Turkey Breast, Black Beans, Orange and Tomato Rice, Smashed Avocado and a Simple Salsa

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

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.

So where will we go next? Come back on Monday to find out!

See you soon!

Thanks

Rosalyn x

 

 

 

Feastforfamine Six Months in – Celebrating with Nan’s Jam Tart

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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. 20190523_101443.jpg

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

Serves: 6

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).

Method:

  1. 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
  2. Pre-heat your oven to 180F
  3. Roll out your pastry to the thickness of a pound coin
  4. 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,
  5. Make a few fork marks across the base and now spread your jam all over
  6. Bake in the oven for 20mins…
  7. Eat hot or cold, served with custard, ice cream or just a nice cuppa!

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Feastforfamine Recipes January – July 2019:

Inspired by the Ukraine: Beetroot Soup with Shredded Chicken, Garlic Breadcrumbs and Dill infused Yogurt

Inspired by Bangladesh: Carrot Bhajis with Raita (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney)

Spicy Oven Cooked Aubergines with my Bangladeshi Inspired Spicy Tomato Chutney!

Inspired by Nigeria: Peanut Butter, Coconut and Banana Chip Crumbly Cookies

Super Easy Gluten Free Nutella CookiesSuper Easy Gluten Free Nutella Cookies

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

Inspired by Zimbabwe: Tomato Chicken Stew with Peanut Butter Rice

Inspired by Mozambique – Rich Chocolate, Cashew Nut and Sweet Potato Mousse

Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea

Inspired by Haiti – Crab and Sweet Potato Fritters

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

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

Inspired by Brazil Piri Piri Style Turkey Breast, Black Beans, Orange and Tomato Rice, Smashed Avocado and a Simple Salsa

Inspired by Syria – Garlicky Roasted Courgette and Carrot, Honey, Cumin and Pine Nut Dips

Syrian Inspired Fruit Salad

Syrian Inspired Aubergine Dip with Honey and Pistachios

Inspired by Greece – Oregano and Garlic Roasted Tomatoes with Lemon, Feta and Olive Topped Jacket Potatoes

Inspired by Peru – Chicken, Black Rice, Green Sauce and Avocado Salad

Indian Inspired – Chickpea Dahl with Eggs and Homemade Raiti

Easter Bunnies with Hazlenut Noses…

Inspired by Afghanistan: Spiced Slow Cooked Lamb, Carrot, Almond, Tumeric and Sultana Rice with Carrot Yogurt

Inspired by Spain – Smokey Bean Stew with Paprika Mayo

Inspired by Columbia – Tuna Steak Stew with Lime and Oregano

Inspired by England – Egg and Bacon Oven Baked Muffins

Hummus…we have a problem!

Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles

Inspired by the Philippines: Tapioca and Mango Jelly Pots

Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato Cakes

Inspired by Japan: Omelette with Yellow Sauce and Pickles

Inspired by Iraq – Cucumber, Dill and Yogurt Soup

Inspired by Nepal – Fried Tumeric Fish with Fresh Mint Sauce

Inspired by South Africa – Mild Beef Curry with Banana

Inspired by The Ivory Coast – Coconut and Salty Peanut Truffles

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:

http://www.justgiving.com/fundraising/feastforfamine

Thanks x

Inspired by Iraq – Cucumber, Dill and Yogurt Soup

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Healthy, light and so delicious…

Serves: 2 as a main course, 4 as a starter

Ingredients: 1 large cucumber, 300ml of greek yogurt, 1 cup of premade and cooled chicken stock*, 1 clove of garlic, 1 tsp of lemon juice, 1 tsp of dill and salt to taste.

Method
1. Peel and chop the cucumber, saving some of the peel for the end
2. Add the cucumber to a blender and add the rest of the ingredients, blend until smooth and add salt to taste
3. Leave to chill in the fridge until serving, adding some of the cucumber peel and dill for decoration, delish!

*Can change for vegetarian stock cube.

As fighting continues in Iraq, children are being seriously injured everyday, trapped with no access to fresh food, water and medicine. Thousands have already fled their homes and are now in camps just outside Mosul desperately needing help to survive, to find out more please visit:

https://www.savethechildren.org.uk/where-we-work/middle-east/Iraq

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 x

Inspired by Japan: Omelette with Yellow Sauce and Pickles

Such a simple, cheap dish but bursting with flavour and using one of my all time staples…eggs with a great Japanese twists!

Serves: 2 – 4

Prep: 10 mins (plus 3 – 5 days for the pickle to start breaking down)
Cook: 5 mins

Ingredients

For the Pickle: Half Chinese Cabbage (can use white cabbage as a substitute), 1 large carrot grated, 5 tbsp. of rice wine vinegar, 2 tsp. salt, 1 chop dried or fresh red chilli.

For the Yellow Sauce: 1 tbsp. mayonnaise, 2 tsp. of runny honey or agave syrup, 1 tsp. dried turmeric powder, good squeeze of lemon or lime juice.

For the Omelettes: A little oil for frying, 2 eggs per person, black pepper.

Method

  1. Make your Japanese pickles 3 – 5 days ahead by grating the carrot and shredding the cabbage, then place in an airtight container, top with the salt, chilli and rice wine vinegar, pop the lid on and keep in the fridge until ready to serve
  2. For the yellow sauce, mix together all of the ingredients until there are no lumps
  3. Now make your omelettes, I normally allow 2 eggs per person, mixed well with a little black pepper
  4. Heat some oil in a pan and cook the omelette for 2 – 4 mins until it starts to set, but not completely on top
  5. Now turn half of the omelette over and cook for another 2 – 3 mins
  6. Plate up…omelette first, top with pickles and then drizzle over the yellow sauce
  7. Dig in!

Save The Children have been established in Japan for 30 years now, on hand to help those who have been victims of natural disasters such as the tsunamis, earthquakes and flooding, they are also there to help support those living in poverty, and providing safe environments for children. To find out more please visit:

https://www.savethechildren.org/us/what-we-do/where-we-work/asia/japan

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 x

Hummus…we have a problem!

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Well I know I do! I love the stuff and it’s not only good for you, it’s super easy to make too.

Want to whip up a quick batch of hummus right now? Then try this:

In a food processor add a drained tin of cooked chickpeas, juice of a whole lemon, one garlic clove, a tablespoon of Tahini paste and about 100ml of olive oil and blend to a paste, add a little water or more oil if too clumpy. I’ve topped mine with some more olive oil and some Pinenuts.

High in fibre and protein, which also makes it super filling, it’s great as a snack, on toast or with crudities for lunch, or as a sauce in pitta bread with some roasted veg or chicken.

Did you know that India is the biggest producer of Chickpeas globally? Followed by Iran, Mexico and Ethiopia and is often used as the star in Mediterranean Mezes, what a delicious little legume it is!

For more dip recipes, take a look at Syrian Inspired Aubergine Dip with Honey and Pistachios, and if you need even more Chickpea inspiration this weekend, then have a look at the super easy, cheap Indian Inspired – Chickpea Dahl with Eggs and Homemade Raiti

Happy Friday

x

Inspired by Columbia – Tuna Steak Stew with Lime and Oregano

thumbnail_20190401_184706This is a really gentle dish but very satisfying and filling!

Serves 2 – 4

Prep: 15 mins
Cook: 20 – 30 mins

Ingredients: 2 – 4 Tuna Steaks, (depending on size and how many you are making this for), 1 small – medium onion, 2 cloves of garlic, 1 small can of sweetcorn, 200g of new potatoes, 1 carrot, 1 tbsp. olive oil, 1 tsp of dried oregano, 1 lime, 1/2 tsp. of salt, good mil of black pepper, small bunch of fresh herbs of your choice (I used parsley but can use coriander).

Method

  1. Peel and finely chopped your onion and garlic cloves,
  2. Add 1 tbsp. of olive oil to a lidded pan and add your chopped onion and garlic and cook on a medium heat for 5 mins
  3. Peel and chop into small chunks your potato and carrot
  4. Add to the pan with 200ml of cold water, the sweetcorn including any juices, oregano and salt and pepper
  5. Pop the lid on and cook on a low heat for 20mins
  6. After 20mins add your tuna steaks on top of the stew, put the lid back on and cook for 8 -10mins
  7. Serve immediately with a good squeeze of lime, and your fresh herbs
  8. Enjoy!

As well as the devastation of natural disasters, Columbia has been caught in an ongoing conflict for decades, with an estimated 7 million people being displaced from their homes over the last 50 years.  Despite this conflict, thousands of Venezuelans are coming to Columbia to leave behind desperate conditions.  As a result hospitals are running out of medical care and children are in danger of human trafficking.  Save The Children are working with communities and schools affected by the ongoing conflict to ensure child protection and they are also providing support for those coming across the border and working to prevent the exploitation of children.  To find out more please visit:

https://www.savethechildren.org.uk/where-we-work/south-central-america/colombia

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

Thanks x

Inspired by Spain – Smokey Bean Stew with Paprika Mayo

A store cupboard meal whipped up in 5 minutes with a lovely smokey flavour…this dish uses gluten free chorizo, but if you need to keep to a gluten free diet check the packaging as this can vary across brands, same goes for the mayo!

Serves: 2 as a Main

Prep: 5 mins
Cook: 40 mins

Ingredients: 1 400g (drained weight 240g), can of white beans like Cannellini beans, (you can also use chickpeas), 1 400g of tinned tomatoes, 9 thin slices of chorizo, 3 cloves of garlic, 2 tsp. paprika, 1 tsp. oregano, 1 tsp of olive oil, small bunch of parsley

For the Paprika Mayo: 1 tbsps. of mayonnaise, 1 tsp. olive oil, 1 tps. paprika

Method:

  1. Thinly slice your chorizo and add to a lidded pan with 1 tsp. of olive oil, add to this 2 tsps. of paprika, 1 tsp. of dried oregano
  2. Stir well together and cook on a medium heat until the chorizo starts to brown slightly
  3. Now add your chopped tomatoes and beans, stir well and bring to the boil
  4. Now turn the heat down and simmer for 30 mins.
  5. To make your Paprika Mayo, mix 1 tsp. of olive oil with 1 tsp. of paprika, now add 1 tbsp. of mayonnaise and mix together
  6. Spoon your beans into bowls, top with the mayo and some parsley and eat!

Take  a look at the work of Save The Children in Spain:

http://www.savethechildren.es

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

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

Need Some Heat This Weekend? Then Try This Green Sauce…

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I already shared this recipe as part of the Inspired by Peru – Chicken, Black Rice, Green Sauce and Avocado Salad on Monday, but this sauce is sooooo good, I thought it deserved a post in its own right! It goes well with so many things; steak, chicken, fish, sweet potato, topping off jacket potatoes with yogurt or sour cream, or basically anything that you want to add some heat too, so here’s the recipe again…

Serves: 2
Prep: 5mins/no cook

Ingredients: 2 tbsp. olive oil, 1 garlic clove, 1/2 green chilli, tsp oregano (fresh or dried), tsp. of jalepeano (jarred) peppers, juice of 1 lime, pinch of salt.

Method

  1. Chop, peel and thinly slice the garlic clove add to this the jalapeno peppers, oil, chilli, oregano, the lime juice and pinch of salt and stir well
  2. Add to everything!

Enjoy 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