Easter Bunnies with Hazlenut Noses…

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These not too sweet Easter Bunnies are so easy to make…and eat!

Makes 6 – 10 biscuits depending on the size of your cutter.

Prep: 10mins

Cook: 15mins

Ingredients: 300g self raising flour plus a little more for rolling and dusting, 150g caster sugar, 150g low fat spread (I used flora), 50g of coco powder, 1 egg, 6 Hazelnuts (or more if making more biscuits).

Method:

1. Preheat oven to 150F

2. In a bowl add all your dry ingredients and mix well

3. Now add the low fat spread and use your hands to turn into a breadcrumb like consistency

4. Add the egg and mix well, add a little more flour if too wet and bring to a dough

5. Dust a clean surface with some flour and roll out the dough to about the thickness of a £1 coin

6. Line a baking tray with baking parchment

7. Cut out your bunny shapes and place onto the baking tray

8. Cook in the oven for 15mins, remove and before you leave to cool place a hazelnut in the centre of each face to make a nose…

9. Leave to cool and enjoy with a cuppa or a glass of milk20190406_162203-1.jpg

If you’d like to support a great cause, then have a look at the amazing work Save The Children UK are currently doing in 68 countries: www.savethechildren.org.uk

And if you’d like to make a donation via my Just Giving page, please visit: Just Giving

 

 

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…

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

Inspired by Haiti – Crab and Sweet Potato Fritters

20180927_142248.jpgThese are perfect for a starter or light lunch…

Serves two as a Main, four as a Starter

Prep: 10mins, plus one hour chilling time
Cook: 10mins

Ingredients: 1 medium sized sweet potato, 1 tin of white crab meat, thumb sized piece of ginger, 4 spring onions, 1 egg, small red chilli, fresh watercress to serve, vegetable oil for frying,

Optional: Tamarind Sauce, Cashew Nuts (10 pieces)

Method

  1. Peel and grate the sweet potato, add to a large mixing bowl with the tinned crab
  2. Finely slice the spring onions, ginger and chilli, add these to the mixing bowl
  3. Crack in the egg and combine all the ingredients together
  4. Mould into 8 patties and set aside in the fridge for at least one hour
  5. Now heat a tbsp of vegetable oil in a frying pan and fry your fritters for five minutes on each side, gently pressing down as they cook
  6. Serve on a plate of watercress with a dipping bowl full of shop bought tamarind, sweet chilli sauce, or one of your choice, could even use mayo! Sprinkle over a few cashew nut pieces and get dipping!

    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

Thanks x

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

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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.

Method

  1. 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
  2. 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
  3. Toast your bread!
  4. 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
  5. Add in your cooked green beans
  6. 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

Thanks x

Happy Valentines…

Valentines is all about love right? Wrong it’s all about chocolate! So why not try one of my chocolate recipes tonight? You can choose from my Super Easy Gluten Free Nutella Cookies or the Inspired by Mozambique, Sweet Potato, Cashew, Chocolate Mousse, which ever you choose have a great chocolate filled day!

And have a heart and donate  to Save The Children via my just giving page at the same time!

Just Giving

Big Love

x

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

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GF

Kids will love these, low in added sugar, gluten free and high in protein!

Great with a glass of milk x

Prep: 5mins
Cook: 10mins

Makes 12

Ingredients: 200g peanut butter (smooth or crunchy), 1 large egg, 60g brown sugar, 50g natural peanuts, 30g dried banana chips, 20g desiccated coconut (unsweetened)

Method:

  1. Preheat the oven 160 (fan), line a baking tray with parchment paper
  2. Mix all your dry ingredients into the peanut butter
  3. Add your egg and mix really well
  4. Now using a teaspoon make 12 rounded shapes on your parchment paper, leaving some space in between each one as the mixture will spread
  5. 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!
One of the main problems facing children in Nigeria is the availability of nutritious food in order to help them grow and develop. There is also a lack of immunisation, and general health care needed to support mothers, their new born babies and young children, to find out 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

Thanks x