Fancy making a batch of these yummy treats with what you already have in? Then try these chocolate flapjacks as porridge oats aren’t just for breakfast and also uses up any bits of chocolate you have left at home!
Prep: 10 mins
Cook: 15mins plus cooling time.
Ingredients: 225g of oats, 125g butter, 125g of brown or white sugar, 2 – 3 tbsps. of honey, on any type of syrup that you have, 40g/50g of any left over chocolate you have in the house white, dark or milk!
- Preheat oven to 180F
- Put the sugar and butter into a pan and melt over a medium heat
- Turn off the heat and stir in the oats and honey or syrup
- Pour into a lined baking tray (roughly 18×28 cms)
- Cook in the oven for 15 mins
- Allow to completely cool, then melt your chocolate on the hob or in the microwave for about a minute and drizzle all over your flapjack
- Allow the chocolate to cool then cut into 12 pieces
Friday nights can still be curry night with a few store cupboard ingredients!
Ingredients: 1 onion, 2 cloves of garlic, 1 large can of chickpeas (drained weight around 500g), 100ml of passata, can of coconut milk, 1 – 2 tsp of curry paste, depending on how hot you like it, a little oil for frying.
For Pea Raita which uses frozen peas, please click here Inspired by India – Potato and Sweetcorn Samosas with Pea Raita
- Chop your garlic and onion and gently fry in a pan with the oil until softened
- Add your curry paste and mix well
- Pour in the coconut milk and passata, give it all a good stir
- Add your chickpeas and bring to a simmer and cook for 20mins or until the chickpeas have softened slightly and taken on all of the curry flavour
- And that’s it…serve with rice and the pea raita if you wish
As we live through these uncertain times, I wanted to help those of you in lockdown, staying at home and self-isolating to find easy and nutritious ways to keep cooking without having to make a trip to the supermarket or local shop until it’s really necessary or spend hours week on week in an online shopping queue.
Last year I set myself a task of creating new dishes from around the world for 52 weeks. Through this experience I gained a huge insight to the different ingredients and types of cooking used throughout the world especially in countries that do not have access to the abundance of ingredients that many of us have in the Western world. My family and I have been on lockdown for two weeks so far and I am already finding that I am able to use the information gathered last year to better prepare for cooking within limits.
So as of now I will re-share some of my old recipes and create new ones, some of The Lockdown Larder Recipes are already there waiting for you, just click on the pink link, focussing on making the most of what you already have in your store cupboard, freezers and other staples that hopefully you will have at home. For some of the recipes created so far using mostly store cupboard and freezer ingredients, please click on.
I have also put together a list of products and ingredients you might want to add to your next shop. You may notice that this does not include that many fresh products as these need replenishing more often.
This is not a definitive list and should be used only as a guide to help you prepare for the weeks ahead…So here goes:
Bread (to then be frozen and used as needed)
Cheeses like parmesan and strong cheddar
Butter or spread
Bananas (can be peeled, frozen and added to smoothies)
Frozen fruits like berries
Frozen veg like peas and butternut squash (great for tagines)
Fish fingers (of course!)
Porridge Oats (can also be used to make flapjacks)
Long life milk/Oat milk or alternatives
Pasta any type
Rice any type
Other various types of beans
Lentils (dried goes further than canned)
Flour self-raising, bread flour (can be used as pizza bases)
Dried herbs and spices
Honey or syrup
Olive oil/Sun flower oil
Mustards like wholegrain and Dijon
Sweet chilli sauce
Some little extras
Nuts to add crunch, for baking and stir fries.
STAY SAFE, STAY HOME
Good luck x
Looking for ways to stay healthy with ingredients you already have in your cupboards?Then lentils are your new best friend, cheap, filling and full of protein and fibre, have a go at whipping up this lentil style hummus…
Makes – As much as you want by adjusting quantities.
Cook – 5 -20mins if cooking lentils from dried.
Ingredients, (based on two cups of cooked green lentils), 2 cups of cooked green lentils, 1 tbsp. chilli oil, 2 tbsp of garlic infused oil, 2 tbsps of lemon juice, 1 tbsp of toasted sesame seeds, seasoning to taste.
1. Blend all your ingredients together, except the sesame seeds, using hand mixer or blender
2. Add more of the oils and lemon juice to suit your tastebuds and the consistency you want
4. Sprinkle over the sesame seeds
5. Enjoy served on toast, with wraps, crudites, tortilla chips and more!
Have a look below at some of my other recipes using lentils and pulses:
How do you Dahl? With my Chickpea, Lentil and Coconut Dahl…
Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola
Indian Inspired – Chickpea Dahl with Eggs and Homemade Raiti
Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato
CakesInspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta
Trying to save the pennies with December looming? Want something healthy and satisfying that won’t break the bank then try this, Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta*, made with store cupboard ingredients and bags from the freezer.
*Can omit or replace the feta with vegan cheese.
Serves: 2 – 4
Cook: 15 -25mins
Ingredients: 4 slices of bread of your choice for serving (but would recommend something like sour dough), 2 cups of frozen broad beans, 2 cups of frozen peas, 100g feta cheese, 2 tbsp. of olive oil, 1-2 birds eye/piri piri chillies (depending on how hot you like it), 2 cloves of garlic, 1 tsp. mustard seeds, 1 tsp. dried ginger, 1/2 tsp. dried cumin, 1/2 tsp. coriander seeds, 1 tsp. dried paprika, good mil of salt and pepper, some fresh basil to serve.
- In a pestle and mortar blend and breakdown your spices with the garlic and add to a lidded pan with 1 tbsp. of olive oil
- Cook on a medium heat for around 5 mins until you hear the spices start to pop
- Add your broad beans and peas with an extra tbsp. of olive oil and give a good stir so that the beans and peas are coated in the spices
- Turn down to a low heat, pop the lid on and cook for 15-20mins until the beans are warmed through, stirring occasionaly
- Toast your bread and pop the spiced beans and peas on top, add some crumbled feta and a few fresh basil leaves
Sadly, Ethiopia is experiencing its worst drought for 50 years, destroying crops and leaving many hungry and in urgent need of food. Thousands of lives are at risk, Save The Children are on the ground in Ethiopia delivering urgently needed supplies and medical help, but more help is needed, to find out more please visit:
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.
Hi there and welcome to FeastforFamine!
Are you bored with going home to another bowl of pasta, sandwich or reheated lasagna? Going out for a pizza, burger or a steak? If you fancy trying some of the other wonderful stuff going on out there in the world, welcome to my blog, FeastforFamine.
Come on in and join me on my journey around the world, creating food inspired by countries from Zimbabwe to Peru!
FeastForFamine has four main goals, specifically to…
- Promote flavours and ideas from corners of the world less well-travelled or promoted.
- Put my own interpretation on some of those and share my ideas with you.
- Draw attention to some of the issues currently going on in those countries, many of which are suffering greatly from war and/or famine.
The emphasis is on inexpensive, wholesome, widely available ingredients which we don’t always think of pairing. Exotic cooking need not cost the earth, but sometimes takes only a slightly more adventurous approach to give our taste buds something new to look forward to.
Sadly, closer to home, several hundred thousand people in the UK now regularly rely on foodbanks. So, I have deliberately chosen a charity whose scope includes the UK, and hope that the ethos behind my ideas and recipes will make most of them accessible to as many people as possible.
Please feel free to leave any comments or feedback, or suggestions for enhancing any of the recipes. The whole idea of this blog is promote experimentation, exchange of ideas and learning from experience!
Scroll down and be inspired x