Mid Week Mushroom Madness: Vegan Buckwheat Soba Noodle Salad with Enoki Mushrooms Braised in Miso, with Avocado and Seasame Dressing,

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Hi All,

Having recently got back from Japan, as a foodie, I am REALLY missing it, so was very excited when visiting my local supermarket to find some enoki mushrooms and felt inspired.

I have a cupboard at home that I try and keep stocked up with lots of different flavours from around the World so with the help of ingredients I already had, was pleased to be able to come home and rustle something up for lunch today that really hits the spot; Buckwheat Soba Noodles with Enoki Mushrooms Braised in Miso, with Avocado and Seasame Dressing, and here is the recipe – enjoy!

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Serves: 2

Prep: 10mins
Cook: 14mins

Ingredients: 2 person serving of buckwheat soba noodles, 1 avocado, punnet of enoki mushrooms, tsp. of white miso, 2 tsp. of sesame oil, 2 tsp. of brown rice vinegar, 2 tsp. soya sauce, 1 heaped tsp. of Korean red pepper flakes.

Method:

  1. Cooked the noodles as per instructions, then place into cold water, drain and set aside
  2. Pop the mushroom with 1 tsp. of white miso into a pan with a little water and simmer for 10mins
  3. Meanwhile chopped your avocado into chunks and mix into the noodles with the sesame oil, brown rice vinegar and soya sauce
  4. When 10 minutes are up, take your mushrooms off the heat and place into very cold water for a minute to stop cooking process and drain completely
  5. Mix the drained mushrooms into your noodle mix and sprinkle the Korean red chilli flakes over the top
  6. Dig in!

Want more? Check out some of my other noodle recipes here:

Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles

Inspired by Myanmar: Pork and Mango, Coconut Noodles

Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal

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 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