Below I have added a full list of all the recipes created in 2019, so if you’d like to get some inspiration for some tasty dishes please take a look!
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.
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:
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!
Happy New Year
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.
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!
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!
So check out my egg recipes for breakfast and brunch ideas, from Yemeni Scrambled Eggs to Japanese Omlette with Pickles.
Click on the links below to create your favourite egg dish this weekend!
See you Monday x
So this week, marks the six month anniversary of the Feastforfamine Journey, and I would like to say a big thank you to everyone that has supported me during this time…We have been to a lot of places together and at the end of this post is a complete list of all the recipes created so far and I’d love to have your feedback if you’ve managed to make any of them!
To mark the 6 months, I would like to share with you all, a recipe very close to my heart, it’s another one from my childhood, but this time one I used to watch my Nan make all the time, when I was little, and one that later, I helped her make…Nan’s Jam Tart.
Growing up not only did I have great neighbours, (remember the Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles), My grandparents also lived two doors down, so whenever I felt a bit peckish or fancied a natter, I would wander down to my Grandparents house and chat away with my Nan while she cooked, I remember not only how good this tasted but also how quickly my Nan put it all together, including making her own pastry!
This recipe I remember so fondly, and loved making this recently with my own daughter…I hope you enjoy it too, so here it is:
Nan’s Jam Tart
Prep: 10 mins
Cook: 30mins chill time/20 mins in the oven
Ingredients: 100g salted or unsalted butter, 200g self raising flour, 1 egg,
For the filling: jar of jam (your choice but I used one from the St. Dalfour range, as it has less sugar).
- Mix the butter and flour into a breadcrumb like consistency, then add one egg to combine the mixture, make into a ball and leave in the fridge for 30mins
- Pre-heat your oven to 180F
- Roll out your pastry to the thickness of a pound coin
- Grease a cake tin ( I used one with W20cm), place the pastry on top, gently pushing down, cutting off any excess which you can use for decoration,
- Make a few fork marks across the base and now spread your jam all over
- Bake in the oven for 20mins…
- Eat hot or cold, served with custard, ice cream or just a nice cuppa!
Feastforfamine Recipes January – July 2019:
Remember these recipes are made not only for you to enjoy, but to also raise awareness about the struggles some of these countries face, so if you would like to make a donation in support of Save the Children and the amazing work they do, please visit my Just Giving page:
Did you know that the Ivory Coast is the biggest producer of the cocoa bean in the World? Well let’s celebrate that fact with these delicious, gooey truffles! A really tasty treat for the end of special meal or dinner party with friends.
Makes: 12 – 16
Cook: 15mins plus chilling time 3 – 4 hours or overnight.
Ingredients: 1 can of condensed milk (293ml), 50g of coco powder, 20g crushed salted peanuts, 20g desiccated coconut
- Mix the coco powder and condensed milk together in a pan
- Once well mixed start to heat the mixture on a medium heat, stirring continuously for 15 mins until it starts to thicken
- Pour the mixture into a bowl and chill in the fridge for 3 hours or overnight
- Now with wet hands using a teaspoon to scoop out the mixture start making your truffle balls by rolling and shaping in your hands, (do this quickly so the mixture doesn’t start to melt)
- Alternate between dipping and rolling in the crushed peanut and coconut
- Pop back in the fridge for at least another hour before serving
Since 1996 Save The Children have had a presence in the Ivory Coast, as security stabilised after the end of conflict in 2011, Save The Children have been focussing their efforts on child protection systems, education and nutrition and medical care for babies and children under the age of five, providing training for health care workers so that they are better equipped and more knowledgeable with the advice they give to young mothers.
As mentioned the Ivory Coast is one of the largest producers of cocoa beans globally. If you’d like to sample a truly amazing treat direct from the Ivory Coast, then check out my friend Pauls’ award winning hot chocolate range, the Kokoa Collection:
The white hot chocolate products are selected from the forastero beans, straight from the Ivory Coast and they are delicious!
The fresh mint sauce used here, can be used to add some zing to things like steak, chicken and pork too. You can also use a variety of fish, I have gone for cheap pirch steaks but really it will go well with anything not too flaky!
Ingredients: 2 pieces of fish steak or fillets, 1tsp of turmeric powder, 1tsp of white flour, pinch of salt, thumb sized piece of ginger (peeled and cut into matchsticks), 1/2 lime, white rice to serve
For the Fresh Mint Sauce: Good sized bunch of fresh mint, 1 dried or fresh green or red chilli, juice of 1/2 a lime, 2 tbsps. of olive oil, pinch of salt.
- Make your green sauce first, in a blender add all of the ingredients and blitz to a sauce like consistency, set aside
- Cook your rice as per pack instructions
- Mix the turmeric, flour and salt together and lightly coat your fish on both sides with the mix
- Heat some oil in a pan, then add your fish and cook on each side for about 4 minutes
- When ready to serve plate up with your rice, drizzle the fresh mint sauce over the top, top with the ginger and lime wedges
Save The Children have been supporting Children in Nepal since 1976, working with over 100 organisations across Nepal to develop programmes that protect children, help them to receive education and live in safety. After the earthquake in 2015, which left thousands dead and destroying homes, schools and medical centres, Save The Children, through their emergency appeal, have been working to put in place long term plans to offer support to those effected by natural disasters. To find out more please visit:
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