Inspired by Portugal – A Kinda’ Caldo Verde

I tried Caldo Verde recently in Portugal and it, is delicious as it is simple.

Have a look at the recipe below on my own take on this Portuguese comfort food, perfect for autumn.

Serves: 4
Prep: 10mins
Cook: 30mins

Ingredients: 2 pints of chicken stock, 1 large potato, 1 large courgette, 1 onion, 1 clove of garlic, 1/2 a ring of chorizo (I used turkey chorizo for this recipe as it’s a little healthier), tin of chickpeas rinsed and drained, good handful of spinach, a little oil and salt and pepper.

Method:

1. Start by gently frying one diced onion and garlic in a little oil to soften
2. Cube both the potato and courgette and add to the onion and garlic
3. Pour over the chicken stock and bring to boil
4. Simmer for around 10-15 minutes until the potato is soft and blitz all in a food processor to make a lovely soup base
5. Cut the chorizo into smallish chunks and dry fry in a pan for a few minutes to brown and remove any fat
6. Place the soup base back on a low heat and add the chopped chorizo, spinach and chickpeas for a further 15 minutes until all flavours have melted into this soup
7. Add seasoning and enjoy!

I also came across this lovely article recently on all things Caldo Verde!

https://www.theguardian.com/food/2021/mar/10/how-to-make-the-perfect-caldo-verde-recipe-felicity-cloake

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Gluten Free, Dairy Free and Delicious Creamy Broccoli and Walnut Pasta

Need something that’s quick, healthy and delicious too this week? Then give this Gluten Free, Dairy Free and Delicious Creamy Broccoli and Walnut Pasta a try…great for kids too!

Serves: 2

Cook: 10mins
Prep: Less than 5 minutes

Ingredients: 120g of Pasta of your choice, (I used gluten free spaghetti), half a head of broccoli, handful of walnuts, squeeze of lemon juice, 3 tbps. of soya cream, 1 tbsps of olive oil, salt and pepper.

Method:

1. Cook your pasta as per packet instructions
2. While this is cooking cut your broccoli up into florets and boil for around 6mins
3. Drain the broccoli and add to a food processor with the rest of the sauce ingredients and blend to a thick sauce like consistency, if you prefer more liquid add some more olive oil
4. Drain your pasta and mix in the broccoli and walnut sauce
5. Add more seasoning if you wish and enjoy!

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

Try these delicious earthy flavours to warm you up this week…

Serves: 2

Prep: 10mins
Cook: 30 – 35mins

Ingredients: For the Salmon – 2 salmon fillets, 2 heaped teaspoons of fresh or dried dill, 2 tsp. horseradish (jarred), 2 tsp. olive oil, good squeeze of lemon juice, good pinch of salt and pepper.

For the Beetroot Beans – 1 can of cannellini beans (roughly 200g drained weight), 2 large handfuls of kale, 100g of pickled beetroot (round baby if you can get it), 100ml of the beetroot juice, 1 clove of garlic, 1 tsp of olive oil.

Method: 

1. First make the marinade for the salmon by mixing together all of the ingredients for the salmon and coating the fillets in it
2. Put the salmon fillets on a lined baking tray skin side down and pop in the fridge for at least 30mins
3. When ready to cook, preheat your oven to 200F
4. Start off your beans by heating oil in a lidded pan and adding one chopped garlic clove and fry gently for a few minutes
5. Now add the kale and cook for 5 mins on a low heat
6. Chop your beetroot into small chunks and add the beetroot and the beans to the pan with 100ml of the juice from the beetroot, pop the lid on and cook on a low heat for 10mins
7. Meanwhile place your salmon fillets in the oven and cook for 20mins
8. Check the beans, add a little seasoning, give it all a good stir and pop the lid on and cook for another 15 – 20mins on a low heat until ready to serve with the salmon
9. Serve with fresh lemon slices if you wish and…
10. 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

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

Serves: Makes 10 muffins

Prep: 15mins

Cook: 20-25 mins

Ingredients: 200g self raising flour, 2 ripe bananas (mashed), 125ml of milk, 125g caster sugar, 1 egg, 60ml of olive oil, 1 tsp. vanilla essence, 1/2 tsp. turmeric powder, 1/2 tsp. salt, 1/2 tsp. baking powder

For the glaze: 3 heaped tsp. of icing sugar, 1 tsp. of vanilla essence, small amount of sea salt.

Method: 

1. Preheat your oven to 180F
2. Mix all of your wet ingredients together for the muffin mix until light and blended well
3. Now start folding in the flour and other dry ingredients
4. When all combined add the mashed banana and mix well
5. Divide equally between 10 greased muffin trays and pop into the oven for 20 – 25 minutes until nice and golden
6. Allow to cool before adding your glaze
7. For the vanilla glaze, mix 3 heaped tsp. of icing sugar with 1 tsp of vanilla essence and 1 tsp of water
8. Brush the glaze over the top of the muffins and sprinkle with a little sea salt
9. Enjoy!

Even though 80% of all vanilla comes from Madagascar, 3 out of 4 people live in poverty, with children suffering from stunted growth and many out of school, with Madagascar ranking fifth in the world for the number of out-of-school children.  Save The Children have been working to provide a better future for these children and future generations by collaborating with vanilla suppliers to improve the livelihoods of farming communities…to find out more please visit:

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

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

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

Trying to save the pennies with December looming? Want something healthy and satisfying that won’t break the bank then try this, Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta*, made with store cupboard ingredients and bags from the freezer.

*Can omit or replace the feta with vegan cheese.

Serves: 2 – 4

Prep: 5mins
Cook: 15 -25mins

Ingredients: 4 slices of bread of your choice for serving (but would recommend something like sour dough), 2 cups of frozen broad beans, 2 cups of frozen peas, 100g feta cheese, 2 tbsp. of olive oil, 1-2 birds eye/piri piri chillies (depending on how hot you like it), 2 cloves of garlic, 1 tsp. mustard seeds, 1 tsp. dried ginger, 1/2 tsp. dried cumin, 1/2 tsp. coriander seeds, 1 tsp. dried paprika, good mil of salt and pepper, some fresh basil to serve.

Method:

1. In a pestle and mortar blend and breakdown your spices with the garlic and add to a lidded pan with 1 tbsp. of olive oil
2. Cook on a medium heat for around 5 mins until you hear the spices start to pop
3. Add your broad beans and peas with an extra tbsp. of olive oil and give a good stir so that the beans and peas are coated in the spices
4. Turn down to a low heat, pop the lid on and cook for 15-20mins until the beans are warmed through, stirring occasionaly
5. Toast your bread and pop the spiced beans and peas on top, add some crumbled feta and a few fresh basil leaves
6. Enjoy!

Sadly, Ethiopia is experiencing its worst drought for 50 years, destroying crops and leaving many hungry and in urgent need of food.  Thousands of lives are at risk, Save The Children are on the ground in Ethiopia delivering  urgently needed supplies and medical help, but more help is needed, to find out more please visit:

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

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

Inspired by Canada – Maple Syrup and Pecan Candy Apples

I love autumn and all things autumnal especially Halloween and Bonfire Night, makes me think of big pots of chilli, chunky tomato soup and of course toffee apples. But if you want to try something different with even more crunch, try these Inspired by Canada – Maple Syrup and Pecan Candy Apples – yummy!

Makes: 8 Candy Apples

Prep: 10mins
Cook: 15 – 30mins (including coating time), plus at least two hours cooling time.

Ingredients: 8 Granny Smith apples, 400g golden caster sugar, 4 tbsp. maple syrup, 100g Pecan Nuts Crushed, 100ml of water, 1 tsp. vinegar.

Method:

1. Blanch your apples in boiling water to remove any waxy coating, dry throughly and pop  a wooden skewer firmly into the top of each apple and leave to one side
2. Now make your coating by placing the sugar in a pan with 100ml of water, cook for 5 – 10mins on a medium heat stirring continuosly until all the sugar has dissolved and there are no lumps or grains of sugar left
3. Add the vinegar and maple syrup and turn the heat up so it starts to boil and at ‘hard crack stage’, this should only take a few minutes but to test your mixture is ready try testing a little in some cold water, if it sets hard straight away it’s ready, if not leave on the heat for a few more minutes more, then when ready turn off the heat and work quickly to coat the apples
4. This can be quite a messy job so place your apples on some parchment paper so that this catches any drips, (as the mixture and pan is very hot I would not recommend doing this part with little ones), now start coating your apples by using the skewer to turn the apples in the pan, tipping the pan when needed and making sure you coat the whole apple, continue to do this with all eight apples
5. Sprinkle the crushed Pecans over the top of the apples and leave to cool for at least two hours or overnight
6. 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

To find out what Save The Children in Canada are doing to help children around the World, please visit:

https://www.savethechildren.ca