Feastforfamine Six Months in – Celebrating with Nan’s Jam Tart

20190512_154840.jpg
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. 20190523_101443.jpg

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

Serves: 6

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).

Method:

  1. 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
  2. Pre-heat your oven to 180F
  3. Roll out your pastry to the thickness of a pound coin
  4. 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,
  5. Make a few fork marks across the base and now spread your jam all over
  6. Bake in the oven for 20mins…
  7. Eat hot or cold, served with custard, ice cream or just a nice cuppa!

20190512_142943-e1560257001262.jpg

Feastforfamine Recipes January – July 2019:

Inspired by the Ukraine: Beetroot Soup with Shredded Chicken, Garlic Breadcrumbs and Dill infused Yogurt

Inspired by Bangladesh: Carrot Bhajis with Raita (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney)

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

Inspired by Nigeria: Peanut Butter, Coconut and Banana Chip Crumbly Cookies

Super Easy Gluten Free Nutella CookiesSuper Easy Gluten Free Nutella Cookies

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

Inspired by Zimbabwe: Tomato Chicken Stew with Peanut Butter Rice

Inspired by Mozambique – Rich Chocolate, Cashew Nut and Sweet Potato Mousse

Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea

Inspired by Haiti – Crab and Sweet Potato Fritters

Inspired by Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards

Inspired by the Lebanon – Whole Roast Lebanese Chicken with A Cauliflower, Bulgar Wheat Tabbouleh

Inspired by Brazil Piri Piri Style Turkey Breast, Black Beans, Orange and Tomato Rice, Smashed Avocado and a Simple Salsa

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

Syrian Inspired Fruit Salad

Syrian Inspired Aubergine Dip with Honey and Pistachios

Inspired by Greece – Oregano and Garlic Roasted Tomatoes with Lemon, Feta and Olive Topped Jacket Potatoes

Inspired by Peru – Chicken, Black Rice, Green Sauce and Avocado Salad

Indian Inspired – Chickpea Dahl with Eggs and Homemade Raiti

Easter Bunnies with Hazlenut Noses…

Inspired by Afghanistan: Spiced Slow Cooked Lamb, Carrot, Almond, Tumeric and Sultana Rice with Carrot Yogurt

Inspired by Spain – Smokey Bean Stew with Paprika Mayo

Inspired by Columbia – Tuna Steak Stew with Lime and Oregano

Inspired by England – Egg and Bacon Oven Baked Muffins

Hummus…we have a problem!

Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles

Inspired by the Philippines: Tapioca and Mango Jelly Pots

Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato Cakes

Inspired by Japan: Omelette with Yellow Sauce and Pickles

Inspired by Iraq – Cucumber, Dill and Yogurt Soup

Inspired by Nepal – Fried Tumeric Fish with Fresh Mint Sauce

Inspired by South Africa – Mild Beef Curry with Banana

Inspired by The Ivory Coast – Coconut and Salty Peanut Truffles

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:

http://www.justgiving.com/fundraising/feastforfamine

Thanks x

Inspired by The Ivory Coast – Coconut and Salty Peanut Truffles

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

Prep: 20mins
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

Method:

  1. Mix the coco powder and condensed milk together in a pan
  2. Once well mixed start to heat the mixture on a medium heat, stirring continuously for 15 mins until it starts to thicken
  3. Pour the mixture into a bowl and chill in the fridge for 3 hours or overnight
  4. 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)
  5. Alternate between dipping and rolling in the crushed peanut and coconut
  6. Pop back in the fridge for at least another hour before serving
  7. Enjoy!

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.

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

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:
http://www.kokoacollection.co.uk/trade/

The white hot chocolate products are selected from the forastero beans, straight from the Ivory Coast and they are delicious!

Inspired by Nepal – Fried Tumeric Fish with Fresh Mint Sauce

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!

Serves: 2

Prep: 10mins
Cook: 10mins

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.

Method

  1. Make your green sauce first, in a blender add all of the ingredients and blitz to a sauce like consistency, set aside
  2. Cook your rice as per pack instructions
  3. Mix the turmeric, flour and salt together and lightly coat your fish on both sides with the mix
  4. Heat some oil in a pan, then add your fish and cook on each side for about 4 minutes
  5. When ready to serve plate up with your rice, drizzle the fresh mint sauce over the top, top with the ginger and lime wedges
  6. Enjoy!

 

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:

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

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 x

 

May Recipe Review : From England to Japan

This slideshow requires JavaScript.

Hi All!

So how was the month of May? Weather a bit warmer, perhaps warm enough for your first BBQ or Al Fresco dining experience?

For FeastforFamine, May was a simple month with easy, straight forward recipes making the most of basic ingredients like eggs, starting with a visit to England for Egg and Bacon Oven Baked Muffins, great for a brunch, breakfast on the go, or as part of a picnic.

May was also an opportunity for me to share with you a wonderful dinner recipe and memory from my childhood with the Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles, and to complete this special dinner I created these Inspired by the Philippines: Tapioca and Mango Jelly Pots to go with it.

I really love one pot meals especially when wanting to feed many or just do a bit of batch cooking, the Ecuadorian Pork is great for this, so if you haven’t already, try the Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato Cakes

May also had a little bonus recipe too, with my simple Hummus recipe because who doesn’t like hummus!

And finally we were back to breaking eggs but this time in Japan for the Inspired by Japan: Omelette with Yellow Sauce and Pickles

I hope you enjoyed the recipes in May and even got to make some!

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 the Philippines: Tapioca and Mango Jelly Pots

This is a fresh tasting desserts and also a great refreshing end to a meal, goes well after the Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles

Serves 4 

Prep: 30mins
Cook: 15mins ( plus allowing time for jelly to set)

Ingredients: 600ml of coconut milk, 100g caster sugar, packet or sachet of jelly, (I used mango, but you can use lime or orange), 100g caster sugar, 60g of dried tapioca, 1 fresh ripe or tinned mango (optional), zest of a lime.

Method

  1. First make up your jelly following packet suggestions, can make this the night before, or for as long as the instructions say to wait and pour into ice cube trays to set
  2. When the jelly is ready to use start on your tapioca, rinse first, then add to a pan with 600ml of coconut milk and leave aside for 30mins
  3. After 30mins, add the sugar and bring to the boil, turn the heat down and simmer for 15mins stirring constantly
  4. After 15mins remove from the heat and leave to cool
  5. Once the tapioca has cooled, start assembling your desserts
  6. Take the jelly out of the ice cube trays and put in the bottom of glasses or bowls, saving one piece of jelly to add at the end
  7. Spoon over the tapioca mix and pop some mango on top if using, top with the remaining jelly cubes and a grating of fresh lime.

Save The Children have been working in the Philippines since 1981, but more recently have been helping to rebuild communities after the devastating Typhoon Haiyan in 2013. Sadly just two years later the Philippines were struck again, in 2015 by Koppu, displacing 700,000 people. Save The Children are now working hard to help these families rebuild their lives and prepare for future emergencies. If you would like to find out more please visit:

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

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 x

 

Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles

20190508_192359.jpg

de70c169f2f7d739355f3817e9f95e6e.0.jpg

Growing up I was so lucky to live next door to a wonderful family, who came over from the Philippines in the 70s. I have such fond memories of playing with their daughter Marianne when I was little, but most of all I remember their generosity, as more often than not they would knock on our door with steaming plates of noodles, chicken and other delicious foods! I have kept in touch with the family ever since, who still live next door to my childhood home. I have been in touch with them recently and Marianne and her father Tony have shared with me one of their noodle recipes and a really tasty, but simple marinade that they used on the chicken.

I made this recipe recently for my own family and it felt so good to share this delicious dish and the happy memories attached to it, I hope you enjoy it too!

Serves: 4

Prep: 20 mins plus marinating time

Cook: 45 mins

Ingredients: For the Chicken Drumsticks; 8 chicken drumsticks, 3 tbsp. of tomato ketchup, 1 tbsp. of soy sauce, 1 garlic clove

For the noodles; 250g dried wok noodles, 1 red pepper, 2 celery sticks, 1 carrot, 1/2 Chinese cabbage (or you can use something like Savoy), 1 small/medium onion, 2 cloves of garlic, 1 chicken stock cube, tbsp. of soy sauce, 1 tbsp. of oil

Method

  1. First make your chicken marinade, thinly slice your garlic clove and mix together with the ketchup and soy sauce
  2. Coat your drumsticks in the mixture and leave in the fridge for at least 30mins or overnight
  3. Preheat your oven to 210F, place your chicken in the middle of the oven and cook for 35 – 45 mins turning half way through and checking that your chicken is cooked before serving, (use a knife close to the bone to make sure all the juices are clear)
  4. While your chicken is cooking prepare your noodles
  5. Thinly slice your onion and garlic and set aside
  6. Thinly shred the cabbage and dice all the other vegetables
  7. In a wok or deep saucepan heat the oil and gently cook the onion and garlic for 5 mins
  8. To this now add the chicken stock made with 100ml of water and the soy sauce, mix and add the rest of your veg to the pan, give it a good stir
  9. Now add your dried noodles and 720ml of boiling water
  10. Bring to a high simmer and leave your noodles to absorb all the water for 6 – 8 minutes stirring occasionally ( I have never cooked noodles like this before and was a bit nervous, but it worked a treat and it meant that they soaked up ALL of the flavours).
  11. Serve the steaming noodles with your cooked chicken and enjoy…I know I did!

Save The Children have been working in the Philippines since 1981, but more recently have been helping to rebuild communities after the devastating Typhoon Haiyan in 2013. Sadly just two years later the Philippines were struck again, in 2015 by Koppu, displacing 700,000 people. Save The Children are now working hard to help these families rebuild their lives and prepare for future emergencies. If you would like to find out more please visit:

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

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 x

Hummus…we have a problem!

20190510_142018.jpg

Well I know I do! I love the stuff and it’s not only good for you, it’s super easy to make too.

Want to whip up a quick batch of hummus right now? Then try this:

In a food processor add a drained tin of cooked chickpeas, juice of a whole lemon, one garlic clove, a tablespoon of Tahini paste and about 100ml of olive oil and blend to a paste, add a little water or more oil if too clumpy. I’ve topped mine with some more olive oil and some Pinenuts.

High in fibre and protein, which also makes it super filling, it’s great as a snack, on toast or with crudities for lunch, or as a sauce in pitta bread with some roasted veg or chicken.

Did you know that India is the biggest producer of Chickpeas globally? Followed by Iran, Mexico and Ethiopia and is often used as the star in Mediterranean Mezes, what a delicious little legume it is!

For more dip recipes, take a look at Syrian Inspired Aubergine Dip with Honey and Pistachios, and if you need even more Chickpea inspiration this weekend, then have a look at the super easy, cheap Indian Inspired – Chickpea Dahl with Eggs and Homemade Raiti

Happy Friday

x