That’s a Wrap!

So that’s it!

All 52 recipes from the World for the World complete, with a few extras thrown in along the way… uploaded, prepped and eaten…Bringing you new ideas from places like Syria, (for which there were two recipes), Ethiopia, Madagascar, Afghanistan, Iraq, Haiti and even Yemen.

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I hope you have enjoyed our culinary trip this year and have got to try a few of the recipes too, it’s been a real journey for me and I have learnt a lot about other places I wouldn’t have had I not started this project -researching ingredients, cuisines, methods of cooking, and traditions from around the World.

 

Through our shared love of food, I also hope FeastforFamine has helped raise awareness of the struggles children face day to day around the World.

Together we have raised £1,182.34, which has already started to help provide a better future for children in the UK and overseas and with the monies raised we have helped support the work needed to improve the education, health and rights of children everywhere, so a huge thank you to everyone who has shown their support to my year of fundraising.

If you would like to find out more about the amazing work of Save The Children, please visit their website for more details:

http://www.savethechildren.org.uk

FeastforFamine will be back next year but not yet sure when, so to keep you going I have put together a list of all of the recipes covered this year below.

Thank you again for your support and I look forward to cooking with you in 2020!

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Happy New Year

Cheers!

Rosalyn x

Recipe Index

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 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

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

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

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 The Ivory Coast – Coconut and Salty Peanut Truffles

Inspired by South Africa – Mild Beef Curry with Banana

Inspired by Mexico – Avocado and Cucumber Gazpacho

Inspired by Vietnam – Aubergine Buns with Veggie Pickles and Spiced Mayo

Inspired by New Zealand – Orange, Honey and Macadamia Nut Pavlova

Inspired by Libya – Spiced Orange Chicken with Coriander and Pinenut Pasta

Inspired by Myanmar: Pork and Mango, Coconut Noodles

Inspired by the USA – Key Lime Pots

Inspired by Australia – Beer soaked Chicken Wings with Apple and Cucumber Salad

Inspired by Portugal – Chorizo Loaf

Inspired by India – Potato and Sweetcorn Samosas with Pea Raita

Inspired by Egypt – Courgette and Chickpea Salad with Dukkah

Inspired by Korea – Vegan Asparagus and Ginger Pancakes

Inspired by Guatemala – Coffee, Banana and Chocolate Condensed Milk Ice Cream

Inspired by Jordan – Oven Baked Fragrant Rice with Crispy Chickpeas and a Parsley Lemon and Cucumber Sauce

Inspired by Kenya – Ginger Drizzle Sponge Cake

Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola

Inspired by Hungary – Orange Pepper and Paprika Soup

Inspired by France – Healthier Baked French Toast with Pears, Walnuts and Honey

Inspired by Canada – Maple Syrup and Pecan Candy Apples

Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta

Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze

Inspired by Romania – Horseraddish and Dill Roasted Salmon with White Beans, Beetroot and Kale

Inspired by Italy – A Kinda Osso Buco Ragu with Smashed Rosemary Potatoes

Inspired by Venezuela – Pan Coated Pork with Avocado Green Sauce

Inspired by China – Prawn Party Puffs

Inspired by Austria – Maya’s Christmas Butter Biscuits

Inspired by Russia – Winter Potato Salad

Inspired by Russia – Winter Potato Salad

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Christmas is nearly here and already I am thinking of the leftovers and this salad goes really well with cold meats as part of a buffet, looks pretty in pink too! Perfect for Boxing Day…

Serves: 6 (for a larger buffet side, just double the quantities).

Prep: 15-20mins
Cook: 12mins

Ingredients: 4 eggs, 500g potato, 200g drained pickle beetroot, 4 tbps. of mayonnaise, juice of half a lemon, 1 heaped tsp. of dried dill, good mil of salt of pepper.

Method:

  1. Boil your eggs for 10mins then set aside to cool
  2. Peel and chop your potatoes in roughly 1cm cubes
  3. Boil for 12mins, drain and allow to cool
  4. Once the potatoes and eggs have cooled mix in with the mayonnaise
  5. Drain your beetroot and if not too messy cut the pieces up a bit and add to the egg and potato
  6. Squeeze over your lemon juice and mix in the dill
  7. Season well
  8. Enjoy!

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.

Thanks x

Christmas Time with FeastforFamine Friends

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Not many other times of year compare to Christmas when thinking of food, from the cooking to the eating to the gifting to the preparing, so as part of Feastforfamines’ philosophy to celebrate food from all corners of the world, I’d like to share with you some of the lovely foodie traditions that have been passed on to me – ENJOY!

So let’s start with Portugal, and more specifically the traditions of the Portuguese island Madeira, where the cooking of pork is essential for many typical Christmas dishes, as well as being preserved or smoked for other uses throughout the year.

A very popular pork dish at this time is ‘Carne Vinha D’Alhos’, which translate to pork marinated in wine and garlic, and if you would like to have a go at making this I would probably recommend using a pork shoulder joint.

Carne Vinha D’Alhos

Ingredients:

1 kg pork with some fat, Garlic cloves (as many as you dare!), 1 bay leaf, Bouquet garnet, 2 litres of white wine, 1 litre of vinegar, food sprinkle of coarse sea salt, good sprinkle of ground pepper.

Method:
1. Dice the meat and marinate for two to three days with wine, vinegar, garlic cloves, bay leaves, bouquet garni, salt and pepper.

2. Fry the meat in the marinade until tender and add some lard (optional, but traditional).

3.Hold onto the meat cooking liquid to add as sauce to slices of homemade bread, best served with potatos or in sandwiches.

In the build up to Christmas, many people like to prepare or buy the traditional honey cake and give as gifts to friends and family. Honey Cake is the oldest and most widely know of all the Madeiran sweets, and as a special treat I have the recipe right here:

‘Honey Cake’

Ingredients:

1 kg sugar cane honey, 1.5 kg flour, 400g butter, 250g lard, 750g sugar, 150g chopped almonds, 100g chopped apple, 25g baking soda, 10g Ground Cloves, 10g Ground Cinnamon, 10g Ground Sweet Fennel, 1 Ground Nutmeg, 250g Bread (leaven), 1 glass of Madeira Wine, 1 Oranges juice and zest, 1 Lemon juice and zest, cup of Raisins, cup of walnuts for decoration.

Method:

1.Add the lard, butter, sugar cane honey and sugar in a saucepan and melt all the ingredients together.

2. Let it cool.

3. Add this to a bowl with the remaining ingredients mix well for around 10 minutes to make sure everything is combined.

4. Cover with a towel and let stand for 24 to 48 hours.

5. Pour the bater into, greased and lined cake tins and pour, garnish with whole walnuts and bake at 200º C for 25 minutes.

These cakes can be kept for a whole year. To eat break the cake with your hands, it is tradition!

Image result for madeiran honey cake

From Austria, I have two lovely recipes, the first was my last recipe – Maya’s Christmas Butter Biscuits, known as ‘Butterkekse’ in Austria, a recipe that Maya has made every Christmas with her mum and grandma, they make them together, decorate them and then hang them on the tree. I think I will be doing this with my daughter every year now too. The other recipe from Austria is for ‘Lebkuchen’, dark little cookies with loads of spice, please see recipe below:

‘Lebkuchen’

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Ingredients:
280g rye flour, 180g icing sugar, 80g honey, 2 eggs, 1 tsp sodium bicarbonate, 1 tsp. Lebkuchen spice, zest of an orange.

Method:

1. Preheat oven to 200º

2. Combine all the dry ingredients together well

3. Add the egg and work to a dough

4. Roll out and cut to about 1-2cm thick

5. Place on a lined baking tray and bake in the oven for 10mins

6. Allow to cool and can be eaten as they are, or covered with chocolate glaze or basic sugar icing.

A friend of mine who grew up in Germany has shared with me a recipe that was given to her, handwritten when she was 18, ‘Zimtsterne’ or ‘Cinnamon Stars’. These are a well known and loved recipe in Germany, along with other Christmas specialities such as Stollen (fruitcake with a marzipan centre), Spekulatius biscuits (spiced biscuits) and Dominosteine (domino stones – a little chocolate covered cube of ginger bread with marzipan and jelly).

So here it is the recipe for Cinnamon Stars, but I have been warned this can get a little sticky, so best to roll it out between two sheets of greaseproof paper.
‘Zimtsterne’ or ‘Cinnamon Stars’
Ingredients:
500g ground almonds, 5 egg whites, 450g icing sugar, sieved, 2 teaspoons ground cinnamon, 1 dessertspoon Kirschwasser (cherry schnapps)
Method:
1.Whisk the egg whites into stiff peaks and fold in the sieved icing sugar.
2.Put one cup of this mixture aside to use as a glaze for the finished biscuits.
3.Add in the ground almonds, ground cinammon and the Kirschwasser to the remaining mixture and knead together quickly into a dough.

4.Cover the dough with clingfilm and allow to cool in the fridge for an hour.

5.Sprinkle a biscuit tray with icing sugar, and roll the dough out onto the tray until it is 1 cm thick. (it is a good idea to do this between two sheets of greaseproof paper, so sprinkle the icing sugar onto the bottom sheet and more onto the top of the dough before putting the top sheet on, (Do not have your rolling pin in direct contact with the dough or disaster will ensue!!!!)

6.Cut out star shapes using the star-shaped cookie cutter.

7.Cover the stars evenly with the glaze you set aside earlier.
8.Place the biscuit tray inside a larger tray or tin, and allow the biscuits to dry out at room temperature overnight.

8.The next day, heat the oven to Gas Mark 4 or 180C and bake the biscuits for 8-9 minutes. The finished biscuits should still be pale and the glaze should remain white.

Image result for 'Zimtsterne' or 'Cinnamon Stars'

Now to Spain, where I am told that marzipan alongside Turron, (a type of nougat), is the star of Christmas sweets, and it’s not surprising with Toledo producing 80% of all the marzipan in Spain each year. The marzipan recipe is very simple and is used throughout Christmas time to make little figures and Christmas like shapes, making them an ideal gift for many…so if you would like to have a go at ‘food gifting’ Spanish style, then take a look at the recipe given to me below:

‘Mazapan’

Ingredients:

200g Ground Almonds, 200g Icing sugar, 1 egg

Method:
1. Mix all dry ingredients together well making sure there aren’t any lumps, (you may want to sift the icing sugar’

2. Separate the egg white from the egg yolk

3. Keep the yolk in a sealed container in the fridge for later

4. Beat the egg white a little and add to the dry ingredients

5. Mix well until you have formed a dough, if it feels too wet add some more almonds and icing sugar

6. If the dough starts to crack then add a little water

7. With slightly wet hands, mould into a ball, cover with cling film or bees wax and pop in the fridge for one hour

8. Pre-heat oven to 200ºc

9. Take the marzipan out of the fridge and start to make into little little figures, (those based on more rounded shapes are best, snowman etc), your dough should give your around 12 figures

10. Place on a lined baking tray, beat the egg yolk and lightly brush over the little figures

11. Once your oven has reached 200º turn the oven off and put the grill on place the baking tray underneath for around 3 minutes, until they start to turn golden brown

12. Take them out of the oven and allow to completely cool before handling them or they will break!

13. You can now add details with food colouring pens if you wish

14. ENJOY!

In Poland, gingerbread is a big Christmas tradition, families get together to make the biscuits, and as with Maya’s Biscuits, are often used to decorate the tree. There are many varieties but they are often made with honey not sugar and are then covered in chocolate, some varieties are made weeks in advance and gingerbread cake is often filled with plum jam and butter. The city of Torun has been making gingerbread since the 13th Century capitalising on the exotic spices coming over from India and the Middle East, there is even a gingerbread festival and a gingerbread museum here. I have been given some links for good gingerbread recipes which you can find below:

https://www.bbcgoodfood.com/recipes/piernik-polish-gingerbread

http://www.polskafoods.com/polish-recipes/honey-spice-cookies-pierniki

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We never got this adventurous in my house when I was growing up, although I did make a chocolate ‘Christmas Log’, with my father every year on Christmas Eve, which consisted of covering a shop bought large chocolate swiss roll in melted chocolate, allowing to cool and then smothering it in icing sugar, then adding little figurines, I loved it!! But I have already started to recreate some of the lovely recipes shared here by FeastforFamine friends with my family, some of which I hope will become our traditions too.

Thank you, to all of you who have contributed to this post and whatever your traditions at Christmas time, I wish you a very Merry Christmas.

x

Inspired by Austria – Maya’s Christmas Butter Biscuits

This recipe is the best I have used for making butter biscuits! Lovely to make with children too.  Can be hung on the tree if you make a hole in the top before baking and thread a string through once cooled, fun to decorate in anyway you like but I opted for a simple icing sugar and water glaze with lots of sprinkles. 

Makes: 35 – 40 Biscuits

Prep: 10 mins (plus resting time overnight or at least one hour in the fridge)
Cook: 10 mins

Ingredients: 500g flour, 250g butter, 200g sugar, 2 eggs, 1 teaspoon of baking powder

Method:

  1. Mix all the dried ingredients together well
  2. Then add in your eggs and make into a dough, (it should come together really easily with no need to add any liquid)
  3. Make into a large ball, cover and pop into the fridge overnight or for at least an hour, ( I found that leaving this in the fridge overnight really helped)
  4. Pre-heat your oven to 150c
  5. Roll out the dough to about 1/2 centimetre thick and start cutting out your shapes, I used a combination of different cutters which looks really pretty
  6. Pop onto a lined baking tray and bake in the oven for 10minutes until golden, leave in for a few more minutes if needed
  7. Allow to cool
  8. Ice with your chosen icing, decorate and enjoy
  9. Have fun!

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.

Thanks x

 

Inspired by China – Prawn Party Puffs

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The Party Season has definitely started in our house, so if you are entertaining this December and looking for some tasty treats with mainly freezer and store cupboard ingredients then have a go at the tasty puffs! 

Makes: 26

Prep:20 mins
Cook: 15mins

Ingredients: 460g ready made puff pastry, 250g frozen shrimps/prawns, 4 tbsp. of mayonnaise, 2 heaped tbsp. of tinned sweetcorn, 2 tbsp. toasted sesame seeds 2 tbsp. sweet chilli sauce, 1 small bunch of spring onions or chives thinly sliced, 1 tsp. dried ginger, a little oil for frying.

Method

  1. Pre-heat your oven to 160F
  2. Using a pastry cutter or a cup, cut out 26 circles in your puff pastry, prick with a fork and add to a lined baking tray
  3.  Cook in the oven for 15mins until golden and puffed up
  4. Take out and leave to cool
  5. To make the prawn filling, fry your prawns in a little oil to remove any excess water, allow to cool
  6. Make the prawn sauce, by mixing together all of the remaining ingredients, except the sesame seeds and add the cooled prawns
  7. Take each of the little puffs and using the back of a spoon bash the top a little to make a small hole in each
  8. Fill the hole with the prawn mixture and finish off with a sprinkling of the sesame seeds
  9. Enjoy!

Save The Children are working in China to improve the quality of life for the children of China, working with childrens rights organisations, to keep children protected from neglect, illness and abuse. They have also developed the Helping Babies Breathe programme, and are supporting local health workers to better treat and diagnose childhood illnesses.  In China around 50% of the population also live in natural disaster-prone areas, Save The Children are working locally to ensure that communities are better prepared for future emergencies, to find out more please visit their website:

https://www.savethechildren.org.uk/where-we-work/asia/china

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

November Recipe Review – From Italy to Ethiopia!

 

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Hi All,

November seemed like a short month here at FeastForFamine, but I still managed to squeeze in four recipes that I hope you liked, some designed to save the pennies and some to keep you warm this winter.

So first up was  Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta, a really filling cheap and easy recipes that can be used for lunch brunch or dinner and the addition of the Berber, a traditional spice mix from Ethiopia, is sure to warm you up on a cold day.

Next, Madagascar for a sweet treat, Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze, lovely light muffins with earthy turmeric and lots and lots of vanilla, making the most of Madagascars’ biggest export! You will want to make this again and again.

Thinking of winter nights, but wanting to stay healthy, I created the Inspired by Romania – Horseraddish and Dill Roasted Salmon with White Beans, Beetroot and Kale full of goodness and deep wintery flavours favoured by Romania.

Last stop in November and to a regular place of inspirations in many households, was to Italy for Inspired by Italy – A Kinda Osso Buco Ragu with Smashed Rosemary Potatoes, a healthier way of cooking this Italian favourite, and great for leftovers poured over pasta the next day.

Hope you are all getting into the festive spirit and are looking forward to the recipes that will be coming here in December, December also marks the last month that you can make donations to my fundraising year for Save The Children, so remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles countries around the World 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

 

 

Inspired by Venezuela – Pan Coated Pork with Avocado Green Sauce

Serves: 4

Prep: 15mins
Cook: 8 – 10 minutes

Ingredients: 4 pork chops (fat removed), 3 heaped tbsp. of PAN or other maize flour, 2 eggs, 1 heaped tbsp. of flour, 1 tsp of oregano good mil of salt and pepper, oil for frying

For the green sauce: 1 small avocado, 1 small bunch of coriander chopped 2 tbsp. olive oil, 1 garlic clove, 1/2 green chilli, tsp oregano (fresh or dried), juice of 1 lime, pinch of salt.

Method:

  1. Make sure all fat is removed from the pork and bash with a rolling pin to thin the chops
  2. Mix the PAN flour with the oregano and salt and pepper and set aside until ready to use
  3. Coat each chop in the flour, then the egg, then the PAN mix, pressing the mixture into the chops so that are coated fully
  4. Put the chops aside until ready to fry while you make your Avocado Green Sauce
  5. To make the sauce blitz all ingredients in the food processor and add seasoning to taste, if the sauce is too thick add a little more oil or lime juice
  6. Heat some oil in a pan and cook your pork for 4 minutes each side or until it starts to turn golden brown
  7. Serve with the green sauce over the top, I also added roast sweet potatoes and a green salad but you can add whatever accompaniments you like.
  8. Enjoy!

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

If you are still looking for some South American inspiration, take a look at the list of other recipes created here at FeastforFamine, including delicious recipes like Crab and Sweet Potato Fritters and 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

Inspired by Romania – Horseraddish and Dill Roasted Salmon with White Beans, Beetroot and Kale

Try these delicious earthy flavours to warm you up this week…

Serves: 2

Prep: 10mins
Cook: 30 – 35mins

Ingredients: For the Salmon – 2 salmon fillets, 2 heaped teaspoons of fresh or dried dill, 2 tsp. horseradish (jarred), 2 tsp. olive oil, good squeeze of lemon juice, good pinch of salt and pepper.

For the Beetroot Beans – 1 can of cannellini beans (roughly 200g drained weight), 2 large handfuls of kale, 100g of pickled beetroot (round baby if you can get it), 100ml of the beetroot juice, 1 clove of garlic, 1 tsp of olive oil.

Method: 

  1. First make the marinade for the salmon by mixing together all of the ingredients for the salmon and coating the fillets in it
  2. Put the salmon fillets on a lined baking tray skin side down and pop in the fridge for at least 30mins
  3. When ready to cook, preheat your oven to 200F
  4. Start off your beans by heating oil in a lidded pan and adding one chopped garlic clove and fry gently for a few minutes
  5. Now add the kale and cook for 5 mins on a low heat
  6. Chop your beetroot into small chunks and add the beetroot and the beans to the pan with 100ml of the juice from the beetroot, pop the lid on and cook on a low heat for 10mins
  7. Meanwhile place your salmon fillets in the oven and cook for 20mins
  8. Check the beans, add a little seasoning, give it all a good stir and pop the lid on and cook for another 15 – 20mins on a low heat until ready to serve with the salmon
  9. Serve with fresh lemon slices if you wish and…
  10. Enjoy!

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.

Thanks x

Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze

Serves: Makes 10 muffins

Prep: 15mins

Cook: 20-25 mins

Ingredients: 200g self raising flour, 2 ripe bananas (mashed), 125ml of milk, 125g caster sugar, 1 egg, 60ml of olive oil, 1 tsp. vanilla essence, 1/2 tsp. turmeric powder, 1/2 tsp. salt, 1/2 tsp. baking powder

For the glaze: 3 heaped tsp. of icing sugar, 1 tsp. of vanilla essence, small amount of sea salt.

Method: 

  1. Preheat your oven to 180F
  2. Mix all of your wet ingredients together for the muffin mix until light and blended well
  3. Now start folding in the flour and other dry ingredients
  4. When all combined add the mashed banana and mix well
  5. Divide equally between 10 greased muffin trays and pop into the oven for 20 – 25 minutes until nice and golden
  6. Allow to cool before adding your glaze
  7. For the vanilla glaze, mix 3 heaped tsp. of icing sugar with 1 tsp of vanilla essence and 1 tsp of water
  8. Brush the glaze over the top of the muffins and sprinkle with a little sea salt
  9. Enjoy!

Even though 80% of all vanilla comes from Madagascar, 3 out of 4 people live in poverty, with children suffering from stunted growth and many out of school, with Madagascar ranking fifth in the world for the number of out-of-school children.  Save The Children have been working to provide a better future for these children and future generations by collaborating with vanilla suppliers to improve the livelihoods of farming communities…to find out more please visit:

 https://www.savethechildren.org.uk/where-we-work/africa/madagascar

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.

Thanks x

Inspired 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

Prep: 5mins
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.

Method:

  1. 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
  2. Cook on a medium heat for around 5 mins until you hear the spices start to pop
  3. 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
  4. Turn down to a low heat, pop the lid on and cook for 15-20mins until the beans are warmed through, stirring occasionaly
  5. Toast your bread and pop the spiced beans and peas on top, add some crumbled feta and a few fresh basil leaves
  6. Enjoy!

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:

https://www.savethechildren.org.uk/where-we-work/africa/ethiopia

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.

Thanks x