Serves two for brunch or lunch, for more servings just adjust ingredients accordingly.
Prep: 5 mins
Cook: 10 mins
Ingredients for the Eggs: 4 eggs, 4 tbsps. of natural or Greek yogurt, handful of cooked green beans, juice of 1/2 a lemon, 2 tsp. of olive oil, 1/2 tsp. dried chilli, 1/2 tsp. cumin seeds, 1/2 tsp. coriander seeds, your choice of bread for toasting.
Ingredients for the Tea: 1 black tea bag, any you like, English Breakfast, Assam or even good old PG tips will do! 4 cloves and 2 cardamon pods.
- First make your tea, make your tea as you normally would in a teapot, add to this the cloves and cardamon pods, leave to brew while you make the egg recipe
- Make your yogurt, start off with 1 tsp of olive oil in a pan, in a pestle and mortar combine your dried spices and then add to the oil, when you hear this starting to sizzle add your yogurt and lemon juice, season well, warm through then turn the heat off
- Toast your bread!
- Scrambled your eggs anyway you like but I like mine simply done, heating 1 tsp of olive oil, whisking your eggs with a fork then adding to the pan to cook through, stirring until your eggs are the desired consistency
- Add in your cooked green beans
- Transfer to plates, pour your yogurt sauce over and serve with or without your toasted bread and tea, enjoy.
Yemen is currently facing one of the worst humanitarian disasters of our time. Continued conflict since 2015 has been devastating to the people of Yemen, families face everyday without food, water and fuel and it is estimate that 20 million people are at risk from the worst famine in over 100 years. Save The Children are working urgently to help those children still caught in this devastating war.
Here’s how you can help, support Save The Childrens’ campaign Pens for Peace in Yemen, which is asking the UK Government to bring peace to Yemen’s children. For more details please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/yemen
If you would like to make a monetary donation please visit the link: https://justgiving.com/fundraising/feastforfamine
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
So how am I doing with my Food from the World for the World?
In January, I took you too…the Ukraine with my Beetroot Soup with Shredded Chicken, Garlic Breadcrumbs and Dill infused Yogurt, https://wp.me/pahvtD-1S hoping to start the year off with something healthy and comforting.
Next stop…Bangladesh for my Carrot Bhajis with Raita, https://wp.me/pahvtD-1n (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney), and even showed you another recipe to use up the chutney, the Spicy Oven Cooked Aubergines https://wp.me/pahvtD-3Q with my Bangladeshi Inspired Spicy Tomato Chutney!
From Bangladesh we made a visit to Nigeria for my Peanut Butter, Coconut and Banana Chip Crumbly Cookies, https://wp.me/pahvtD-21 which got me to thinking about other store cupboard favourites, and decided to experiment… the results of which were the Super Easy Gluten Free Nutella cookies https://wp.me/pahvtD-3Y which went down a treat in my household…
Last stop in January was my favourite, Inspired by Indonesia – Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal, https://wp.me/pahvtD-3Z using cheap cuts of meat to create something that really wakes up your taste buds as well as providing a bit of heat on a cold January day.
So where will February take us? Come back on Monday to find out…and in the meantime I would love to have your feedback on the recipes created by Feastforfamine so far!
Kids will love these, low in added sugar, gluten free and high in protein!
Great with a glass of milk x
Ingredients: 200g peanut butter (smooth or crunchy), 1 large egg, 60g brown sugar, 50g natural peanuts, 30g dried banana chips, 20g desiccated coconut (unsweetened)
- Preheat the oven 160 (fan), line a baking tray with parchment paper
- Mix all your dry ingredients into the peanut butter
- Add your egg and mix really well
- Now using a teaspoon make 12 rounded shapes on your parchment paper, leaving some space in between each one as the mixture will spread
- Now bake for 10mins, remove from the oven and allow to cool completely before transferring onto a plate to eat straight away or an airtight container…yum!
I’m cold…so thinking about what to eat to warm myself up a bit!! On Monday I released recipes inspired by Bangladesh including a recipe for Spicy Tomato Chutney:
Well here is a really simple way to use it…
Prep: 5 mins
Cook: 55 mins (plus absorption time)
Serves 2 as a main 4 as a starter
Ingredients: 1 large Aubergine, 2 tbsp of olive oil
- Cut your aubergine into medium slices (no more than 1/2 inch)
- Put on a plate and cover with kitchen towel and place a weight on top, like another plate, leave for 1-2 hours, allowing the paper towel to absorb the moisture
- Pre-heat your oven to 180(F), Gas mark 5
- Place your aubergine on a baking tray and cover with oil
- Bake for 40 minutes turning over half way through
- Remove from the oven and drain off any excess oil
- Top with the ready made Spicy Tomato Chutney and put back in the oven for 15 minutes
Goes well with rice for a more substantial dish.
In Bangladesh, children are at risks from many factors from the moment they are born, as well living in a country impacted by natural disasters, they are also exposed to threatening childhood diseases, as well as being subjected to exploitation, abuse and early marriage as they grow, to find out more about these children and what Save The Children are doing to help, please click on the following link: https://www.savethechildren.org.uk/where-we-work/asia/bangladesh
If you would like to make a donation please visit the link:
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!