September Recipe Review -From Korea to Kenya

 

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Hi All,

So how was your September? Settled back in to work and school? Or just enjoying the last of the long days before the clocks go back…Whatever you did I hope you enjoyed my tasty recipes and even got to try a few.  Let’s just have a quick recap before moving full swing into Autumn!

First stop in September was a trip to Egypt for the Inspired by Egypt – Courgette and Chickpea Salad with Dukkah, an easy and delicious vegan salad with bags of flavour, I am still sprinkling my ‘Dukkah’ too!

Next up Inspired by Korea – Vegan Asparagus and Ginger Pancakes, another vegan treat and a chance to use some of the amazing combinations I picked up from a Korean cooking course in the summer.  I choose to make a vegan option but for this recipe, but please do try with other ingredients such as prawns and shredded chicken.

Still clinging onto the idea of summer, I decided to cool things down with Inspired by Guatemala – Coffee, Banana and Chocolate Condensed Milk Ice Cream, super easy and as well as an after dinner treat can be added to different milk of your choice to make a really yummy iced coffee.

Starting to feel to strain of cooking several meals a day, I next wanted to make something that I could use as tasty lunch leftovers, with the added benefit of being filling and healthy, so I created the Inspired by Jordan – Oven Baked Fragrant Rice with Crispy Chickpeas and a Parsley Lemon and Cucumber Sauce.

Lastly in September, I wanted to get back into baking using old ideas combined with new flavours, I think I hit the spot with the Inspired by Kenya – Ginger Drizzle Sponge Cake,so much so I have been asked to make it again for a friend.  Really great with a cuppa, coffee or to be honest just on its own!

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

Luckily the oven roasted spice mix makes enough for two curries, as you will want to make this again and again! Filling, earthy flavours with the added zing of the ‘Cheats Pol Sambola’ to really tickle your tastebuds.

Serves: 2, or 4 if you add rice

Prep: 30 mins
Cook: 30 – 40mins

Ingredients: For the Sri Lankan Spice Mix, 1 tsp. black peppercorns, 1 tsp. cumin seeds, 2 tsp. mustard seeds, 2 tsp. fennel seeds, 2 tsp. coriander seeds

For the lentils: 1 cup of red or yellow lentils, 3 cups of cold water, 2 cloves, 1 cinnamon stick

For the curry: 1 can of full fat coconut milk, 12 – 16 King Prawns (depending on size and how many you want!), 2 garlic cloves, 1 thumb sized piece of ginger peeled, 1 red chilli, 1 tsp of coconut oil, (can use vegetable oil), 1 tsp. tumeric

For the ‘Cheats Pol Sambola’: 1/2 small red onion finely sliced, 1.1/2 tbsps. of natural desiccated coconut, 1/2 tsp. of dried chilli flakes (more of less depending on how much heat you like), juice of 1/2 a lime, 1 tsp. fish sauce.

Method:

  1. First pre-heat your oven to 200F, place all of the spice mix spices in a roasting tin and roast for 8-10 minutes until starting to brown
  2. Rinse your lentils and add to a pan with 3 cups of cold water, the cloves and cinnamon stick
  3. Bring to the boil and then simmer for 10-15mins until softened, drain and remove the cloves and cinnamon stick and put to one side until ready to use
  4. Now make your ‘Pol Sambola’, by mixing all ingredients together and then placing in the fridge until ready to use
  5. Once your spices have cooled a bit give them a good bash in a pestle and mortar or a quick blitz in a food processor
  6. Heat the coconut oil in a large pan and add the garlic, chilli, turmeric and ginger, fry for a few minutes then add half of your spice mix, save the rest in an air tight container for another time!
  7. Fry for a further 2 – minutes before adding the cooked lentils and coating well in the mixture
  8. Add the coconut milk and simmer for 10mins
  9. Add your prawns and cook for a few minutes longer to heat through
  10. Serve with ‘Pol Samba’ and enjoy!
Three decades of civil war and the tsunami in 2004, have left the children of Sri Lanka extremely vulnerable with many of them still suffering from both emotional and physically scars. The tsunami killed tens of thousands of people and flattened towns and villages. Save The Children have since rebuilt 21 schools, safe places for children to play and provided emergency aid and education to 130,000 children. They are also working with local organisations and government to reunite children with their families and develop Early Children Care and Development programmes to give children a better future. 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.

Thanks x

Inspired by Kenya – Ginger Drizzle Sponge Cake

Ginger is used widely in Kenyan beverages from Kenyan Ginger Tea to Ginger Beer, often drunk with a sweet donut called ‘Mandazi’, so I wanted to create something that combines the love of ginger with a sweet treat – I hope this hits the spot!

Makes: 12 Squares

Prep: 15mins

Cook: 40 – 45 mins

Ingredients: For the Ginger Syrup, 50g of fresh ginger, 1 tbsp. brown sugar, 300ml of cold water, 85g icing sugar

For the Ginger Sponge: 115g butter, 115g caster sugar, 115g self raising flour, 2 eggs, 1/2 tsp. baking powder, 1 tsp. dried ginger, a little fresh ginger (optional).

Method:

  1. Make the ginger syrup first by adding 50g of roughly chopped fresh ginger to a pan with one tbsp. of brown sugar and 300ml of water
  2. Bring to the boil and leave on a simmer for 20mins until the liquid has reduced by half, stirring occasionally so that all the sugar dissolves
  3. Take the liquid of the heat and allow to cool, once cooled, place through a sieve to remove all of the ginger and leave to one side while you prepare the sponge
  4. Pre-heat your oven to 160F
  5. First mix together the butter and sugar until all combined and fluffy, now add your eggs and mix well
  6. Add your dry ingredients, flour, baking powder and ginger powder, folding until all combined into a thick batter
  7. Line a baking tin (I used an 18cm x 24cm rectangular tray, but you can use a round one)
  8. Pour your mixture into the tray, spreading evenly and pop in the oven for 20 -25 mins until golden brown
  9. Meanwhile add 85g of icing sugar to the ginger syrup and mix well so there isn’t any lumps
  10. While your sponge is still cooling prick the surface with a fork many times and pour over your ginger syrup, making sure to cover the whole surface of the cake
  11. Leave to cool and infuse completely then cut into 12 squares
  12. Serve with an extra sprinkle of sugar and grated fresh ginger if you wish
  13. Enjoy!

Although Kenya is one of the most developed countries in Africa, they still face many challenges. Save The Children are working in Kenya to support those who find themselves in the refugee camp Dadaab, from Somalia, and are working with nomadic communities to ensure they are better equipped for future disasters such as the severe droughts that Kenya is prone too. They are also working tirelessly to decrease the number of child, newborn and maternal deaths. To find out more, please visit:

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

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

Healthy, filling cheap and delicious! Try out this Jordanian Inspired Baked Rice…makes great lunch box left overs too!

Serves: 4 as a main course

Prep: 15 -20mins
Cook: 1 hour

Ingredients: For the rice – 2 cups of basmati rice, 1 white or brown onion (thinly sliced), 1 courgette (diced into small cubes), 1 garlic clove (thinly sliced/crushed), 1 tbsp. olive oil, 8 cherry tomatoes, veggie stock cube, 1 tsp. turmeric, 1 tsp. dried thyme, 1 tsp, dried oregano, 1 tsp. sesame seeds, rind of 1/2 lemon

For the Crispy Chickpeas – can of chickpeas (400g before draining), 1 tsp. olive oil pinch of salt

For the Yogurt Sauce – 150g natural yogurt, small bunch of chopped parsley, 1/2 grated cucumber, juice of 1/2 a lemon, pinch of salt, grated/crushed clove of garlic.

Method:

  1. Pre-heat oven to 200f
  2. Heat 1 tbsp. of oil in a lidded oven proof pan, add to this the turmeric, thyme, oregano and sesame seeds
  3. Heat for a few minutes then add the garlic, onion and courgette and cook for a further 2-3 minutes
  4. Add two cups of basmati rice, mix well then add 4 cups of water and mix in a veggie stock cube
  5. Pop the cherry tomatoes on top and the rind from 1/2 a lemon, turn off the heat, pop the lid on and cook in the oven for one hour
  6. While the rice is cooking prepare your chickpeas and make your yogurt sauce
  7. Drain and rinse the can of chickpeas and leave to one side to make sure they are without any excess water
  8. Combine all the ingredients for your yogurt, mix well and leave in the fridge until ready to use, adding salt to taste
  9. Mix the chickpeas with a little oil and a pinch of salt, place on a baking tray and 20mins before your rice is ready pop in the top of the oven
  10. After 20mins the chickpeas should be nice and crispy and the rice ready
  11. Assemble your dish by plating up the rice, adding the yogurt on top and scattering over the crispy chickpeas. The rice should have formed a nice crisp on the bottom of the pan so be sure you add this to your dish too
  12. Dig in!

600,000 Syrian people are currently living as refugees in Jordan, with around half of them children. Save The Children are working in Jordan to ensure that they are receiving food, protection and education. To find out more please visit:

https://www.savethechildren.org.uk/where-we-work/middle-east/jordan

And if you would like to have a look at my previous recipes for Syria please click on the links below:

Inspired by Syria – Garlicky Roasted Courgette and Carrot, Honey, Cumin and Pine Nut Dips

Syrian Inspired Aubergine Dip with Honey and Pistachios

Syrian Inspired Fruit Salad

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 Guatemala – Coffee, Banana and Chocolate Condensed Milk Ice Cream

Easy after dinner treat or just because… Also can be added to milks of all variety to make an excellent frappe! 

Makes: 1,000ml/500g

Prep: 5mins

Cook: No cook but 5 – 6 hours freezing timing

Ingredients: 387ml of condensed milk, 3 ripe bananas, 20g of dark chocolate (plus optional extra for grating over before serving), 1 tsp. vanilla extract, 1 shot of cooled strong espresso coffee.

Method:

  1. Blitz well, all of the ingredients in a food processor
  2. Transfer to a freezable container, old ice cream containers work best!
  3. Freeze for up to 6 hours and scrap off any ice that may appear on top before serving
  4. If making ahead leave out of the freezer for up to 30 minutes until softened
  5. Enjoy!

As well as being subject to natural disasters such as earthquakes, the children of Guatemala have also been affected by the repercussion of a 36 year civil war, which included genocide and violation of human rights, especially among poorer communities. Now in the poorest areas, 60% of children are malnourished and 19% of all children, as young as seven are sent to work.  Save The Children are helping those within the poorest communities find ways to develop healthier, sustainable livelihoods and are promoting education to ensure children have a better future.  To find out more, please visit:

https://www.savethechildren.org.uk/where-we-work/south-central-america/guatemala

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

http://www.savethechildren.org.uk

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 Korea – Vegan Asparagus and Ginger Pancakes

I was lucky enough recently to attend a vegan Korean cooking course with the amazing chef Da-Hae West, (check her out here https://dahaewest.com), which gave me a lot of inspiration as well as making my own Kimchi! One of the things I got to make was a vegan pancake, which is super easy, super delicious and can be adapted to suit your tastes, adding things like prawns, chicken, more chillies, no chillies it’s up to you!

I have made my own version here using lots of asparagus and ginger accompanied by two dips that I think work really well, one vegan and one full on mayo! If you have a go at making this version, or your own, get in touch as I would love to hear about your creations!

Serves: 2 as a main, 4 – 6 as a starter

Prep: 20mins

Cook: 6 – 8 mins for each pancake

Ingredients: For the pancakes: 20 asparagus spears, 250g self raising flour, 375ml ice cold sparkling water, 1 teaspoon of salt, 1 chilli thinly sliced, (more if you like the heat), 1 clove or garlic minced of thinly sliced, 1 thumb sized piece of ginger minced or thinly sliced, 4 tbsp. of oil for frying

For the Sesame Dipping Sauce: 2 tbsp. rice wine vinegar, 1 tbsp. sesame oil, 1 thinly sliced piece of ginger, 1 tsp. sesame seeds, 1/2 tsp. brown sugar

For the Chilli Mayo: 1 tbsp. rice wine vinegar, 1tbsp. mayo, 1 red chilli thinly sliced with seeds if you like the heat.

Method:

  1. First remove the woody ends from your asparagus
  2. Then add to boiling water and boil vigorously for 2 mins
  3. Drain and plunge into cold water and set aside while you make your dips and batter
  4. To make the Chilli Mayo, add the sliced chilli to the rice wine vinegar and set aside until ready to serve
  5. For the Sesame Dipping sauce, mix all of the ingredients together and set aside until ready to use
  6. Mix all of the ingredients together for the pancake except the asparagus so that it’s combined well but no need to over mix
  7. Heat 1 tbsp. of oil in a pan now add half of your pancake batter and pop 10 of the asparagus spears on top of the mixture so that they melt down into the mixture
  8. Cook for 3 – 4 minutes on one side until you start to see air pockets form on the top
  9. Now turn your pancake over (you can flip if you are brave, or use a spatula like me!), add some more oil if you notice that the pan is dry and continue to cook on the other side for 3 – 4 minutes, longer if necessary, you want it to be crispy but not burnt
  10. Repeat the same for the second pancake with the remaining mixture and asparagus
  11. Once both of your pancakes are ready, add the finishing touch to your Chilli Mayo by adding 1 tbsp. of mayo and mixing well
  12. 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

http://www.savethechildren.org.uk

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

August Recipe Review -From Portugal to India

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As many of you return to work this week and school after the summer break, let’s have a look back at the Feastforfamine recipes in August. I hope you enjoyed the recipes and even got to try some out, and whether you had a staycation or travelled further afield I hope you had fun and are feeling well rested.

First up in August was a trip to the USA for the healthy but delicious Key Lime Pots, the aim of this recipe was to try and keep all the flavour of this American classic, but without the calories and cooking time, I hope it worked!

Second up and in keeping with the summer theme, I’m thinking BBQs here and lots of them, with the Inspired by Australia – Beer soaked Chicken Wings with Apple and Cucumber Salad, really moorish and easy to make.

Summer is also a great time for picnics, so with this in mind have a look at Inspired by Portugal – Chorizo Loaf simple baking but great to share.

Last stop took us to India for some vegetarian treats with the Inspired by India – Potato and Sweetcorn Samosas with Pea Raita and I really recommend the pea raita as a stand alone dip too!

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