Salada Tres De Legumes

I can’t stop eating this! So fresh tasting and so easy to make…great as part of a salad spread or a BBQ accompaniment.

Serves: 4 as a side dish

Prep: 5mins

Ingredients:
1 cup of cooked chickpeas, 1 cup of cooked bread beans, 1 cup of cooked frozen peas, 1/2 block of feta crumbled, 1/2 red onion thinly sliced, juice of half a lemon, 1 red chilli sliced, 1 tsp. of dried oregano, mil of black pepper…

Method:

Combine all your ingredients, mix well…EAT!

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Easy Baba Ganoush

Possibly my favourite dip ever…after hummus of course!  Have a go at recreating this recipe at home and let me know what you think.

Serves: 4 as a side dip or more as part of a bigger Mezze Platter, (check out the links below for more ideas).

Cook: 40 mins
Prep: 10 mins

Ingredients: 1 large aubergine, 4 tbsps. of olive oil, juice of one lemon, 2 tbsp. of tahini, 2 garlic cloves, 1/2 tsp. of powdered cumin, 1/2 tsp. of salt, your choice of nuts and a little more olive oil to serve.

Method: 

1. Preheat your grill to high
2. Prick the aubergine all over and place under the hot grill for 15 minutes each side, until the aubergine skin becomes sunken
3. Allow to cool slightly and scoop out all the flesh and add to a blender or a bowl if using a hand blender
4. Chop the garlic and add to a pestle and mortar with the cumin and salt and pepper, mix to a smooth paste then add the olive oil
5. Add this mix to the aubergine and add the lemon juice and tahini and mix until smooth
6. Add a little more olive oil if the mixture needs loosening
7. Serve in a bowl with your choice of nuts for a garnish, (I used linseeds, walnuts, pine nuts and black sesame seeds), drizzle over some olive oil and serve with crudités or pitta or both!
8. Enjoy!

Click on the links below to see my other Aubergine, Dips and Mezze Ideas x

Store Cupboard Vegan Green Lentil Hummus…

Hummus…we have a problem!

Inspired by Iraq – Cucumber, Dill and Yogurt Soup

Vegan Oven Roasted Spicy Aubergines with Spicy Green Lentils

Grilled Aubergine, Courgette and Red Pepper Salad with a Tahini, Lemon and Herb Dressing

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

Inspired by Egypt – Courgette and Chickpea Salad with DukkahGrilled Aubergine, Courgette and Red Pepper Salad with a Tahini, Lemon and Herb Dressing

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

FeastforFamine 2019 – Check out all 52 Recipes Here!

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!

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 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

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

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

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 The Ivory Coast – Coconut and Salty Peanut Truffles

Inspired by South Africa – Mild Beef Curry with Banana

Inspired by Mexico – Avocado and Cucumber Gazpacho

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

Inspired by New Zealand – Orange, Honey and Macadamia Nut Pavlova

Inspired by Libya – Spiced Orange Chicken with Coriander and Pinenut Pasta

Inspired by Myanmar: Pork and Mango, Coconut Noodles

Inspired by the USA – Key Lime Pots

Inspired by Australia – Beer soaked Chicken Wings with Apple and Cucumber Salad

Inspired by Portugal – Chorizo Loaf

Inspired by India – Potato and Sweetcorn Samosas with Pea Raita

Inspired by Egypt – Courgette and Chickpea Salad with Dukkah

Inspired by Korea – Vegan Asparagus and Ginger Pancakes

Inspired by Guatemala – Coffee, Banana and Chocolate Condensed Milk Ice Cream

Inspired by Jordan – Oven Baked Fragrant Rice with Crispy Chickpeas and a Parsley Lemon and Cucumber Sauce

Inspired by Kenya – Ginger Drizzle Sponge Cake

Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola

Inspired by Hungary – Orange Pepper and Paprika Soup

Inspired by France – Healthier Baked French Toast with Pears, Walnuts and Honey

Inspired by Canada – Maple Syrup and Pecan Candy Apples

Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta

Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze

Inspired by Romania – Horseraddish and Dill Roasted Salmon with White Beans, Beetroot and Kale

Inspired by Italy – A Kinda Osso Buco Ragu with Smashed Rosemary Potatoes

Inspired by Venezuela – Pan Coated Pork with Avocado Green Sauce

Inspired by China – Prawn Party Puffs

Inspired by Austria – Maya’s Christmas Butter Biscuits

Inspired by Russia – Winter Potato Salad

That’s a Wrap!

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:

http://www.savethechildren.org.uk

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

Cheers!

Rosalyn x

Recipe Index

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 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

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

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

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 The Ivory Coast – Coconut and Salty Peanut Truffles

Inspired by South Africa – Mild Beef Curry with Banana

Inspired by Mexico – Avocado and Cucumber Gazpacho

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

Inspired by New Zealand – Orange, Honey and Macadamia Nut Pavlova

Inspired by Libya – Spiced Orange Chicken with Coriander and Pinenut Pasta

Inspired by Myanmar: Pork and Mango, Coconut Noodles

Inspired by the USA – Key Lime Pots

Inspired by Australia – Beer soaked Chicken Wings with Apple and Cucumber Salad

Inspired by Portugal – Chorizo Loaf

Inspired by India – Potato and Sweetcorn Samosas with Pea Raita

Inspired by Egypt – Courgette and Chickpea Salad with Dukkah

Inspired by Korea – Vegan Asparagus and Ginger Pancakes

Inspired by Guatemala – Coffee, Banana and Chocolate Condensed Milk Ice Cream

Inspired by Jordan – Oven Baked Fragrant Rice with Crispy Chickpeas and a Parsley Lemon and Cucumber Sauce

Inspired by Kenya – Ginger Drizzle Sponge Cake

Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola

Inspired by Hungary – Orange Pepper and Paprika Soup

Inspired by France – Healthier Baked French Toast with Pears, Walnuts and Honey

Inspired by Canada – Maple Syrup and Pecan Candy Apples

Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta

Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze

Inspired by Romania – Horseraddish and Dill Roasted Salmon with White Beans, Beetroot and Kale

Inspired by Italy – A Kinda Osso Buco Ragu with Smashed Rosemary Potatoes

Inspired by Venezuela – Pan Coated Pork with Avocado Green Sauce

Inspired by China – Prawn Party Puffs

Inspired by Austria – Maya’s Christmas Butter Biscuits

Inspired by Russia – Winter Potato Salad

Inspired by Russia – Winter Potato Salad

Christmas is nearly here and already I am thinking of the leftovers and this salad goes really well with cold meats as part of a buffet, looks pretty in pink too! Perfect for Boxing Day…

Serves: 6 (for a larger buffet side, just double the quantities).

Prep: 15-20mins
Cook: 12mins

Ingredients: 4 eggs, 500g potato, 200g drained pickle beetroot, 4 tbps. of mayonnaise, juice of half a lemon, 1 heaped tsp. of dried dill, good mil of salt of pepper.

Method:

1. Boil your eggs for 10mins then set aside to cool
2. Peel and chop your potatoes in roughly 1cm cubes
3. Boil for 12mins, drain and allow to cool
4. Once the potatoes and eggs have cooled mix in with the mayonnaise
5. Drain your beetroot and if not too messy cut the pieces up a bit and add to the egg and potato
6. Squeeze over your lemon juice and mix in the dill
7. Season well
8. Enjoy!

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