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 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

Venezuelan P.A.N Time!

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Hi there! I will be whipping up a treat with this at the weekend, but wanted to know your thoughts on it and spread some awareness of its origin and uses.

P.A.N is actually an acronym meaning “Producto Alimenticio Nacional”, translating to “National Food Product”, originating in Venezuela and is seen as a staple in Venezuelan diets.  It is also used widely across the rest of South America and cornflour such as this is also a used in a lot of African cooking too, and can be used in a similar way to Italian Polenta.

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Main uses include Venezuelan arepas and empanadas – yummy! It also boasts no additives and is great for those following a gluten free diet.

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

I will be making an Inspired by Venezuela recipe later this year, but for now if you would like to have a look at some of the other South American Recipes, I have put together a list, including delicious recipes like Crab and Sweet Potato Fritters to 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 Egypt – Courgette and Chickpea Salad with Dukkah

Dukkah is a great way to add texture and a little spice to salads, stews, eggs or anything you like and this recipes makes enough to fill up one old spice jar, so you will have a batch to keep you going.

Cook: 10mins
Prep: 5 mins

For the Dukkah

Ingredients: Handful of whole almonds, 1 tbsp. sesame seeds, 1 tsp fennel seeds, 1 tsp. cumin seeds, 2 tsp. coriander seeds, good mil of salt and pepper

Method:

  1. Pre-heat oven to 180F
  2. Give all the ingredients a quick blitz in a food processor, or a good bash in a pestle and mortar
  3. Line a baking tray with baking parchment and place all your ingredients on top, spreading evenly over the parchment
  4. Bake in the oven for 8 – 10mins until golden brown
  5. Allow to cool and then place in an airtight container until ready to use

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For the Courgette and Chickpea Salad

Prep: 10mins
Cook: No cooking required but the courgette needs 30mins resting time.

Ingredients: 1 large courgette or two medium, small can of chickpeas drained, juice of half a lemon, 2 tbsp. olive oil, small bunch of parsley chopped, small pinch of chilli flakes, salt and pepper, 1 – 2 tbsp. of Dukkah.

Method:

  1. Spiralise or julienne the courgette, place in a bowl and add a good pinch of salt and then leave in the fridge for 30mins
  2. After 30mins drain any excess water off, of the courgettes
  3. Now construct your salad by mixing in the chickpeas, lemon, oil and parsley and pepper to taste
  4. Sprinkle over as much dukkah as you want and add a small pinch of dried chilli flakes
  5. Enjoy!

Save The Children have been working in Egypt to provide better healthcare, social and educational standards for children. By working with government Save The Children have put in place standards for those living in care and working closely with agriculture and cotton industries to better protect child workers and providing opportunities to learn, giving children a chance to live a life outside of poverty. To find out more please visit: https://www.savethechildren.org.uk/where-we-work/middle-east/egypt

And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving

Thanks

Inspired by India – Potato and Sweetcorn Samosas with Pea Raita

 

These lovely little samosas are mild enough for little tastebuds too! 

Makes: 12 Samosas

Prep: 30mins

Cook: 25-30mins

Ingredients: For the Samosas – 1 pack of ready made filo pastry, 1 medium sized potato, small can of sweetcorn, 1 medium sized onion, 1 tbsp olive oil, (plus a little more for putting your samosas together), 1/2 tsp. ground turmeric, 1/2 tsp. mustard seeds, 1/2 tsp. cumin seeds, small bunch of chopped coriander.

For the Pea Raita – 2 tbsp. cooked frozen peas, 150g natural yogurt, 2 tbsp. olive oil, 1/4 cucumber, 1/2 tsp. dried mint, good pinch of salt and pepper.

Method

1. Peel your potato and cut into small chunks and boil for 8mins

2. Peel and thinly slice the onion and fry in the olive oil with the dried spices on a medium heat for 5mins

3. Add your cooked potato, sweetcorn and chopped coriander to the onion and spice mixture  and cook for 2mins more to ensure all ingredients are covered in the onion and spice mix

4. Turn off the heat and leave to one side to cool

5. Preheat your oven to 180f

6. While you are waiting for the mixture to cool make the Pea Raita by combining all ingredients and giving it a good blitz in a food processor, pop in the fridge until ready to serve with your samosas

7. Now make your samosas, check out the video here https://youtu.be/09Upx-kVIvQ that shows an easy way to roll the pastry, I used a little olive oil to brush at the end to hold all in place and a little over the top before popping them in the oven

8. Pop in the oven for 25- 30 minutes until golden

9. Serve with the Pea Riata

10. Enjoy!

350,000 children are currently at risk after India’s eastern coastline was hit by Cyclone Fani, they need water, food and shelter.  As well as this recent disaster, one child in twenty dies before their fifth birthday from preventable diseases and an estimated 12 million children are employed as child labourers, often in dangerous conditions. Save The Children are currently there trying to provide help and support to these children to provide them with a better future…to find out more please visit:

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

And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving

Thanks

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

Serves: 4 as a starter

Prep: 1 hour

Cook: 15 mins

Ingredients: For the pickles; large handful of radishes grated, 1 large carrot grated, 1 large cucumber grated, 100ml of rice wine vinegar, 100ml of water, 1/2 tsp. salt, 1/2 tsp. sugar, 1 large or a few small jars.

For the spicy mayo; 2 tbsps. of mayo, 1 tsp. of jalepeano peppers (more if you like it really spicy), 1 grated thumb sized piece of ginger

For the buns; 1 large aubergine, olive oil, 4 brioche buns, small bunch of coriander, 1 lemon, 1/2 tsp of cinnamon.

Method

  1. First make your pickles, (these can be made a few days ahead), by layering the grated vegetables into sterilised jars
  2. In a pan add the rice wine vinegar, water and sugar and salt
  3. Bring to the bowl then pour into the jars and put the lids on straight away
  4. Allow to cool and store in the fridge
  5. For the mayo just mix all of your ingredients together and set aside in the fridge until ready to use, again can be made in advanced as long as in air tight container
  6. When ready to make your rolls, slice your aubergine into thin slices and leave on a plate covered with kitchen paper for one hour
  7. Pre-heat your grill, lay your aubergine out on a baking tray and drizzle with oil cook for 6 mins each side, but keep an eye on them so they don’t burn
  8. To serve, cut your brioche buns down the middle add a layer of the spicy mayo, then the auberinge, topping with the pickled veg, fresh coriander, a sprinkle of cinnamon and a lemon wedge
  9. Enjoy!

NB. If you have any pickles left over keep them in the fridge, they should be good for a couple of weeks.

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Save The Children have been working in Vietnam since 1990, their work includes improving the healthcare system, education and have also been working on programmes to ensure children under five have access to nutritious food as many grow up stunted.  To support Vietnam’s large textile industry, many children are working for 17 hours a day for little pay, Save The Children are working with local authorities to monitor the textile industry and to look for alternatives to child labor.  To find out more about this and the other work Save The Children carry out here, please click on the link below:

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

And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving

Thanks