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

February Recipes Review: From Yemen to Haiti…

Hi All!

So how am I doing with my Food from the World for the World?

February was a short month but I managed to take you to a few new places! First stop was Zimbabwe for a delicious, cheap and easy Inspired by Zimbabwe: Tomato Chicken Stew with Peanut Butter Rice

Next stop Mozambique for a rich chocolate dessert just in time for Valentines…Inspired by Mozambique, gluten-free, rich Dark Chocolate, Cashew Nut and Sweet Potato Mousse.

From Mozambique we made a visit to Yemen for Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea, giving new flavours to an all time comfort food, also timely linked with Save The Childrens’ current campaign, Pens for Peace in Yemen. For more details please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/yemen

As some of you were feeling the spring like weather early this year, for our last stop in February, I decided to take us somewhere to try something a bit lighter, so we went to Haiti… twice! Once for Inspired by Haiti – Crab and Sweet Potato Fritters and a last little February treat of mock ice cream! Inspired by Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards

So where will March 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, and please feel free to share your recipes too!

Thanks

Rosalyn 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, https://wp.me/pahvtD-1S hoping to start the year off with something healthy and comforting.

Next stop…Bangladesh for my Carrot Bhajis with Raita, https://wp.me/pahvtD-1n (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 https://wp.me/pahvtD-3Q 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, https://wp.me/pahvtD-21 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 https://wp.me/pahvtD-3Y 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, https://wp.me/pahvtD-3Z 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!

Thanks

Rosalyn x

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

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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:

https://feastforfamine.blog/2019/01/14/inspired-by-bangladesh-carrot-bhajis-with-raita-also-included-extra-recipes-for-homemade-lime-pickle-and-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

Method

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

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

https://justgiving.com/fundraising/feastforfamine

Thanks x