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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Sausage Rice

Try out this easy recipe for mid-week inspiration! Uses mostly store cupboards and freezer ingredients too.

Serves: 4 (with maybe some leftovers)

Cook: 30mins

Prep: 20mins

Ingredients: 1 cup of cooked white rice (basmati or long grain is fine), 1 can of beans or your choice such as chickpea, pinto etc, 1 cup of frozen peas, 2 – 4 (depending on how many you want), decent sized sausages of your choice these can of course be veggie, decent sized sausages of your choice these can of course be veggie, 4 eggs, small bunch of chives or spring onions (keeping a little back for garnish), 1 clove of garlic, 1 veggie or chicken stock cube, splash of oil.

Method:

1. Cook your rice as per instructions and set aside
2. Meanwhile boil your eggs for 10mins and leave to cool
3. Cut your sausages into slices and fry on a medium heat with a little oil in a large pan with the garlic until browned
4. Mix in the chopped chives or spring onions and stir quickly
5. Crumble over your stock cube and add your frozen peas and beans with a little water and mix well
6. Add your rice and stir, so that the rice is coated in all the lovely flavours
7. Peel and slice your eggs and use to top the rice with the remaining chives or spring onions
8. Dig in!

Japanese Lunch Pancakes

Makes: 12 slices

Prep: 5 mins
Cook: 10 -15 mins

Ingredients: 6 eggs, 4 florets of brocolli thinly sliced, handful of watercress, 1 heaped tbsp. of rice flour, 2 tsps. soya sauce, 1 garlic clove thinly sliced, 1 chopped chilli, 1/2 tsp. of dried ginger, 1/2 tsp. baking powder, 1 tbsp. of oil for cooking

Optional Sauce: 2 tbsps. of tomato sauce, 1 tsp. of runny honey, 2 tsps. of Worcestershire sauce mixed together,
salad cream, seasame seeds.

Method

1. Beat your eggs, then add the rice flour and baking powder and mix again
2. Add the garlic, ginger and chilli mix well then stir in all your veg
3. Heat the oil in a large frying pan and add your egg mixture
4. Cook for 10 minutes or more on a medium heat until the pancake is set
5. Slide off onto a large plate and drizzle over sauce and sesame seeds if using
6. Cut into 12 slices and enjoy!

FYI You can substitue the veg for whatever you have in, peppers, sweetcorn, spinach, cauliflower etc.

The Lockdown Larder Homemade Tinned Tomato Soup

Remember the taste of the very popular branded canned soup from your childhood…well this is a close second!

Serves: 4

Prep: 5mins

Cook: 25mins

Ingredients: 2 cans of chopped tomatoes (drained weight 240g), 1 onion, 2 cloves of garlic, vegetable stock made with 300ml of boiling water, 2 tbsps of cream cheese, 1 tbsp of tomato puree and a little oil for frying.

Method:

1. Chop the onion and garlic and soften in a little oil for a few minutes

2. Add the tomatoes and stock, bring to the boil and then keep on a low simmer for 20mins

3. After 20mins add the cream cheese and puree and cook for a few minutes more until melted

4. Blitz in a food processor

5. Slurp and enjoy!

 

It’s Nearly The Weekend…

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!

http://feastforfamine.blog/2019/05/27/inspired-by-japan-omlette-with-yellow-sauce-and-pickles/

http://feastforfamine.blog/2019/05/06/inspired-by-england-egg-and-bacon-oven-baked-muffins/

http://feastforfamine.blog/2019/04/08/indian-inspired-chickpea-dahl-with-eggs-and-homemade-raiti/

http://feastforfamine.blog/2019/02/18/inspired-by-yemen-scrambled-egg-with-green-beans-and-hot-spiced-yogurt-served-with-clove-and-cardamon-black-tea/

See you Monday x

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

Serves 4 – 6 as a main and goes very well with This Green Sauce…

Prep: 20 mins
Cook: 2.5 hours

Ingredients: 750g or Pork Shoulder, 1 large onion, 1 butternut squash (peeled and cut into chunks), 1 tbsp olive oil, chicken stock cube, 1 lemon, 1 tbsp white wine vinegar, 1 tbsp of dried oregano, 1 tin of white beans (such as haricot), 1 small can of sweetcorn.

Cheese and potato patties – these are optional as the stew feels like a complete meal in itself, however this kind of accompaniment is often used in Ecuador…

For the Cheese and potato patties: 500g Potatoes (like Maris Piper), 2 tbsp of cheddar cheese, oil for frying, salt and pepper.

Method

1. Preheat the oven to 150F
2. Cut your pork into chunks removing any excess fat
3. Peel and roughly chop one onion
4. Heat 1 tbsp. of oil in an oven proof pan and add your pork and onions, lightly browning the pork for a few minutes
5. Turn the heat off and add 500ml of chicken stock, juice of a whole lemon, 1 tbsp. of white wine vinegar, 1 tbsp. of dried oregano
6. Place in the oven with the lid on and cook for 1 hour
7. After one hour, remove from the oven and using a wooden spoon start to break the pork down by pushing down on the the meat
8. Cook for another hour, breaking down the pork again and now add your drained beans and sweetcorn, mix in well and place the butternut squash on top
9. Add 200ml of water and put back in the oven for 25mins
10. To make your potato cheese patties, peel and chop the potatoes into chunks
11. Place in a pan and cover with cold water, bring to the boil and then simmer for 15mins until the potatoes start to break down a little
12. Drain the potatoes, add a pinch of salt and pepper and two tbsp of grated cheddar cheese
13. Allow to cool slightly before making into patties and gently frying in a little oil for 4 mins each side, or until they start to make a golden crust
14. Aim to make about two patties per person, you may need to make these in batches
15. Serve with the slow cooked pork and enjoy!

Although Ecuador is a country rich in oil, a majority of the Ecuadorian population live in poverty and the indigenous people of Ecuador have been subjected to a long history of discrimination, often illiterate, due to poverty and poor education, children are also at threat of violence, people trafficking and the dangers resulting from drug trade in the country. Save The Children are currently working with the government and 65 different children groups to help shape a better future for the children of Ecuador. To find out more please visit:

https://www.savethechildren.org.uk/where-we-work/south-central-america/ecuador

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

An easy peasy Mediterranean twists on an all time go-to dish!

Serves 2

Prep: 5 mins
Cook: 1.5 hours

Ingredients
2 Baking Potatoes, 2 Beef Tomatoes or 4 smaller ones, 2 tbsps. of olive oil, 50g feta cheese, 1 tsp oregano, 1 clove of garlic, handful of black olives, salt and pepper, squeeze of lemon.

Method

1. Preheat your oven to 220F
2. Place your jacket potatoes in the oven and cook your potatoes for up to 1.5 hours depending on size. (I normally pierce with a fork, wrap in tin foil and add a little olive oil and a sprinkling of salt for a really tasty skin…)
3. Slice your tomatoes, finely slice your garlic and place in an oven proof dish
4. Sprinkle over the oregano and the olive oil
5. 30mins before your potatoes are ready, pop the tomato dish in and cook along with the potatoes for the remaining 30mins
6. To Serve, cut your potatoes in half, spoon over the tomato mixture, including all the juices, crumble over the feta and the black olives, adding salt and pepper to taste, a squeeze of lemon and…
7. Dig in!

2015 saw Greece become the main point of entry for over 1 million refugees and migrants. Border closure between Greece and Macedonia has now left thousands of people stranded, including 2,000 children who are waiting for legal asylum before they can leave. Living conditions are very poor in the refugee camps and children are at risks of exploration as many families are turning to smugglers to get outside of the camps. To find out what Save The Children are doing children in these camps, please visit:
http://www.savethechildren.org.uk/where-we-work/europe/greece

If you would like to make a monetary donation please visit the link: https://justgiving.com/fundraising/Feastforfamine

Thanks x

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

Serves 2 – 4 as a starter, snack or part of a meze platter.

Roasted Courgette and Garlic Dip

Prep: 10 mins
Cook: 30mins

Ingredients: 1 large courgette or two smaller ones, 2 cloves of garlic, 3 tbsps. of olive oil, 1 tbsp. of tahini paste, juice of half a lemon.

Method

1. Pre-heat oven to 220F
2. Chop the courgette into chunks, peel and thinly slice your garlic cloves
3. Place in an oven proof dish with 2 tbsps. of olive oil and mix well
4. Pop in the oven for 30mins, turning after 15mins
5. When cooked, places in a blender with the juice of half a lemon, 1 tbsp. of olive oil and 1 tbsp. of tahini
6. Give it a quick blitz and serve warm straight away of leave to cool until ready to serve.

Carrot, Honey, Cumin and Pine Nut Dip

Prep: 5mins
Cook: 30mins

Ingredients: 2 large carrots, 2 tbsps. runny honey, 1 tbsp. of olive oil, 1 tsp. cumin powder, 1 tbsp. pine nuts.

Method

1. Peel and slice the carrots,
2. Place in a lidded pan with 1 tsp. of cumin powder, 2 tbsps. of honey and 1 tbsp. of water
3. Pop the lid on and cook on a low heat for 25mins
4. After 25mins take the lid off and cook for a further 5 mins
5. Place the carrots and any remaining cooking liquid in a blender with 1 tbsp. of olive oil and blend to a chunky consistency – you don’t want baby food!
6. Lightly toast 1 tbsp. of pine nuts
7. Mix half of the pine nuts into your carrot dip and reserve the other half for garnish
8. Eat straight away or leave to cool as part of a meze platter – I ate mine with some warmed pitta bread – yummy!!

Friday marked the eighth year of the war in Syria, millions are now living as refugees, resorting to eating animal feed and leaves to survive. Thousands of children have been killed and many of those surviving are separated from their families and are living with severe injuries as a result of this brutal conflict. Save The Children are working tirelessly to help those still in Syria, to find out more, please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/syria

If you would like to make a monetary donation please visit the link: https://justgiving.com/fundraising/Feastforfamine

Thanks x

February Recipes Review: From Yemen to Haiti…

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Hi All!

So how am I doing with my Food from the World for the World?

February was a short month but I managed to take you to a few new places! First stop was Zimbabwe for a delicious, cheap and easy Inspired by Zimbabwe: Tomato Chicken Stew with Peanut Butter Rice

Next stop Mozambique for a rich chocolate dessert just in time for Valentines…Inspired by Mozambique, gluten-free, rich Dark Chocolate, Cashew Nut and Sweet Potato Mousse.

From Mozambique we made a visit to Yemen for Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea, giving new flavours to an all time comfort food, also timely linked with Save The Childrens’ current campaign, Pens for Peace in Yemen. For more details please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/yemen

As some of you were feeling the spring like weather early this year, for our last stop in February, I decided to take us somewhere to try something a bit lighter, so we went to Haiti… twice! Once for Inspired by Haiti – Crab and Sweet Potato Fritters and a last little February treat of mock ice cream! Inspired by Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards

So where will March take us? Come back on Monday to find out…and in the meantime I would love to have your feedback on the recipes created by Feastforfamine so far, and please feel free to share your recipes too!

Thanks

Rosalyn x

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

Serves two for brunch or lunch, for more servings just adjust ingredients accordingly.

Prep: 5 mins
Cook: 10 mins

Ingredients for the Eggs: 4 eggs, 4 tbsps. of natural or Greek yogurt, handful of cooked green beans, juice of 1/2 a lemon, 2 tsp. of olive oil, 1/2 tsp. dried chilli, 1/2 tsp. cumin seeds, 1/2 tsp. coriander seeds, your choice of bread for toasting.

Ingredients for the Tea: 1 black tea bag, any you like, English Breakfast, Assam or even good old PG tips will do! 4 cloves and 2 cardamon pods.

Method

1. First make your tea, make your tea as you normally would in a teapot, add to this the cloves and cardamon pods, leave to brew while you make the egg recipe
2. Make your yogurt, start off with 1 tsp of olive oil in a pan, in a pestle and mortar combine your dried spices and then add to the oil, when you hear this starting to sizzle add your yogurt and lemon juice, season well, warm through then turn the heat off
3. Toast your bread!
4. Scrambled your eggs anyway you like but I like mine simply done, heating 1 tsp of olive oil, whisking your eggs with a fork then adding to the pan to cook through, stirring until your eggs are the desired consistency
5. Add in your cooked green beans
6. Transfer to plates, pour your yogurt sauce over and serve with or without your toasted bread and tea, enjoy.

Yemen is currently facing one of the worst humanitarian disasters of our time. Continued conflict since 2015 has been devastating to the people of Yemen, families face everyday without food, water and fuel and it is estimate that 20 million people are at risk from the worst famine in over 100 years. Save The Children are working urgently to help those children still caught in this devastating war.

Here’s how you can help, support Save The Childrens’ campaign Pens for Peace in Yemen, which is asking the UK Government to bring peace to Yemen’s children. For more details please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/yemen

If you would like to make a monetary donation please visit the link: https://justgiving.com/fundraising/feastforfamine

Thanks x