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


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.


  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:

If you would like to make a monetary donation please visit the link:

Thanks x

January Recipes Review: From the Ukraine to Indonesia…

Hi All!

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, hoping to start the year off with something healthy and comforting.

Next stop…Bangladesh for my Carrot Bhajis with Raita, (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 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, 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 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, 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!


Rosalyn x

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


The flavours really wake up your taste buds and the combination of the slow cooked beef with the noodles is really comforting…try it!

Serves: 4

Prep: 20mins
Cook: 2h 10mins

Ingredients: 600g chuck steak, dried egg noodles (4 person portion), 400ml of coconut milk (I used low fat as it’s January, but full fat is fine!), 400ml of chicken stock, 2 large handfuls of spinach, 4 eggs, 2 garlic cloves peeled and finely sliced, 2 small sliced red chillies, thumb sized piece of ginger peeled and finely sliced, juice of one lime, 1 tbsp of rice wine vinegar, 1 tbsp fish sauce, 1 tbsp brown sugar, 1 tsp of turmeric, oil for frying the eggs.

For the Peanut Sambal: 1 tbsp of natural or salted peanuts, 1 small red chilli with seeds, 1/2 thumb sized piece of ginger, 1 garlic clove, 3 tbsp of rice wine vinegar, 1 tbsp of olive oil, juice of 1/2 a lime, 1 tsp of brown sugar, small bunch of coriander.


  1. Preheat your oven to 150(fan)
  2. Cut your beef into chunks and add to an oven proof lidded dish
  3. Add to this 400ml of coconut milk, 400ml of chicken stock, garlic, chillies, ginger, lime juice, rice wine vinegar, fish sauce, sugar and turmeric
  4. Place into oven and cook for one hour
  5. In the meantime make your Peanut Sambal…
  6. In a pestle and mortar place all your dry ingredients and bring to almost a paste like consistency
  7. Now add the rice wine vinegar, olive oil and lime juice and leave to one side
  8. After the beef has been cooking for one hour, remove from the oven and using a wooden spoon press down on the beef to help break it down, give it all a stir and place back into the over for the last hour
  9. When the last hour is up, turn the oven off and cook your noodles using packet instructions, drain the noodles and add to your beef, giving them all a good stir, put the lid back on and leave in the oven while you fry your eggs
  10. Heat a little oil in a pan and cook your eggs to your liking
  11. Tear up your spinach add to your beef noodles and start to plate up
  12. Place your eggs on top of the noodles, drizzle over the peanut sambal and dig in!

Those living in Indonesia are in real danger from natural disasters, with around 40% of Indonesia being prone to earthquakes or tsunamis. As well as suffering the consequences of these events, sadly children living in Indonesia are also subject to malnutrition, exploitation including sex work and child labour. To find out what Save The Children are doing to try and make their lives better please visit:

And if you would like to make a donation to help, please visit:


Thanks x

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


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


  1. Cut your aubergine into medium slices (no more than 1/2 inch)
  2. 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
  3. Pre-heat your oven to 180(F), Gas mark 5
  4. Place your aubergine on a baking tray and cover with oil
  5. Bake for 40 minutes turning over half way through
  6. Remove from the oven and drain off any excess oil
  7. Top with the ready made Spicy Tomato Chutney and put back in the oven for 15 minutes
  8. Enjoy!

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:

If you would like to make a donation please visit the link:

Thanks x