Weekend Treat – Rice Flour Pancakes with your Choice of Toppings

Gluten Free, Dairy Free and Sugar Free

So glad I have created this recipes as pancakes are a real weekend treat in our household, I was a bit dubious at first, thinking that the pancakes wouldn’t be as fluffy as they are when using normal flour, but this recipe worked a treat! It was really good to make the mixture of Friday night too, so that it was ready for a lazy morning breakfast. These pancakes are also gluten free, sugar free and dairy free so feels like an even better start to the weekend!

Ingredients: 3 large eggs eggs, 1 cup of rice flour, 1/2 cup of Oat milk 1 tablespoon olive oil, 1 tsp of baking powder, pinch of salt, oil of your choice for frying.

Method:

1. Combine all you wet ingredients and mix well
2. Add slowly to the rice flour, baking powder, salt and mix well, so that there aren’t any lumps
3. Leave overnight in the fridge
4. When ready to cook, give the mixture another really good stir
5. Heat some oil in a pan and start to cook your pancakes in batches, using a 1 tbsp. to measure out each pancake
6. Cook on each side for 2 -3 minutes
7. Once cooked top with your favourites pancake topping, chocolate sauce and banana works, blueberries and honey or in my case, poached egg, pancetta, spinach and black pepper yummy!

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The Lockdown Larder Frozen Berry and Banana Smoothie

Good Morning All! 

There’s no reason you can’t still have your morning smoothie during lockdown with this easy recipe.

Serves: 1 (for more just double the quantities)

Prep: 2 mins
Cook: 0 mins

Ingredients: 1/2 Frozen or fresh banana, handful of frozen berries like raspberries, cup of milk of your choice

Method:

1. Blitz all ingredients in a food processor
2. Drink and feel virtuous!

Remember Bananas can make excellent basis for smoothies especially when frozen, my tip would be to cut up ripe bananas and freeze in a freezable container and just add to smoothies and milkshakes when needed. 

 

Baking Bread…Corn Bread!

We are running low on bread this morning and as we are only going out when really necessary I thought I’d experiment with making my own…and here it is freshly baked cornbread with scrambled eggs and chilli oil…I’ve never made it before but was so simple and have loads left to keep me going, I searched a few different recipes online and managed to find one using what I already had in the cupboard!

Have a look online for loads of ideas and different types, I just added a bit of strong grated cheese to mine before popping it in the oven.

Let me know how you bake yours…

Happy Sunday 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 France – Healthier Baked French Toast with Pears, Walnuts and Honey

Looking for an easy no fuss brunch recipe, then try this…all cooked in the oven together so that everything is ready at the same time. I used honey for my drizzle but can use any syrup you prefer, can also add ice cream, creme fraiche or yogurt for extra deliciousness!

Serves: 4

Prep: 10mins
Cook: 20mins

Ingredients: 4 slices of brioche bread, 2 pears, 1 egg, 100ml of semi skimmed or full fat milk, 1 tsp. vanilla extract, 1 tsp. brown sugar, 2 pears, (such as Cornice or William), squeeze of lemon juice, sprinkling of brown sugar.

To Serve: 6 crushed walnut halves, good drizzle of honey.

Method:

1. If making right away, pre-heat your oven to 200F
2. Cut the brioche slices in half and put into a baking dish, flat side to side
3. Beat the egg, milk, vanilla extract and sugar and pour over the top of the bread, ensuring that it is all coated in the mixture, set aside until ready to pop in the oven with the pears or even overnight in the fridge
4. Peel and slice the pears removing the core and any seeds
5. Pop into a baking tray and sprinkle with a little sugar and good squeeze of lemon juice
6. Pop the pears and the brioche bread in the oven for 20mins or until golden brown on top
7. Serve by topping the bread
8. with the pears, drizzling over the honey and sprinkling over the crushed walnuts
9. 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

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 Japan: Omelette with Yellow Sauce and Pickles

Such a simple, cheap dish but bursting with flavour and using one of my all time staples…eggs with a great Japanese twists!

Serves: 2 – 4

Prep: 10 mins (plus 3 – 5 days for the pickle to start breaking down)
Cook: 5 mins

Ingredients

For the Pickle: Half Chinese Cabbage (can use white cabbage as a substitute), 1 large carrot grated, 5 tbsp. of rice wine vinegar, 2 tsp. salt, 1 chop dried or fresh red chilli.

For the Yellow Sauce: 1 tbsp. mayonnaise, 2 tsp. of runny honey or agave syrup, 1 tsp. dried turmeric powder, good squeeze of lemon or lime juice.

For the Omelettes: A little oil for frying, 2 eggs per person, black pepper.

Method

1. Make your Japanese pickles 3 – 5 days ahead by grating the carrot and shredding the cabbage, then place in an airtight container, top with the salt, chilli and rice wine vinegar, pop the lid on and keep in the fridge until ready to serve
2. For the yellow sauce, mix together all of the ingredients until there are no lumps
3. Now make your omelettes, I normally allow 2 eggs per person, mixed well with a little black pepper
4. Heat some oil in a pan and cook the omelette for 2 – 4 mins until it starts to set, but not completely on top
5. Now turn half of the omelette over and cook for another 2 – 3 mins
6. Plate up…omelette first, top with pickles and then drizzle over the yellow sauce
7. Dig in!

Save The Children have been established in Japan for 30 years now, on hand to help those who have been victims of natural disasters such as the tsunamis, earthquakes and flooding, they are also there to help support those living in poverty, and providing safe environments for children. To find out more please visit:

https://www.savethechildren.org/us/what-we-do/where-we-work/asia/japan

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

Indian Inspired – Chickpea Dahl with Eggs and Homemade Raiti

This is a great brunch dish!

Serves: 2

Prep: 10mins

Cook: 50 -55mins

Ingredients; Tin of chickpeas, 2 eggs, 8 small cherry tomatoes, 1 chilli, 1 clove of garlic, thumb sized piece of ginger, 1 tbsp coconut oil, 1 tsp mustard seeds, 1 tsp of cumin, 1 tsp ground turmeric, 1/2 tsp coriander seeds, 200ml of water

If making Raiti, see link below.

Method:

1. Deseed and thinly slice the chilli, setting aside 1/2 for the end
2. Peel and finely slice the garlic, ginger and onion
3. Heat the coconut oil in a frying pan add the spices, cook until you hear them start to pop
4. Add the onion, garlic and chilli, fry for 2-3mins until they begin to soften
5. Chop the cherry tomatoes in half and add to the pan, along with the chick peas and 200ml of cold water
6. Bring to boil and then leave to simmer for 45mins, occasionally using a potato masher or spoon to slightly break down some of the chickpeas
7. Make two small wells in your chickpea mixture, add your eggs and cook until set
8. Serve with chapatis (sorry I cheated and used shop bought!), homemade raita, which you can find the recipe for here; Inspired by Bangladesh: Carrot Bhajis with Raita (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney) and add a small scattering of the chilli
9. Dig in!

Child exploitation, child labour and trafficking are just a few of the problems facing the children of India, they are also at risk of contracting childhood diseases, causing the deaths of one in twenty children before they reach their fifth birthday. Many children are also deprived of an education. Save The Children are working with local authorities to safe guard children and with local communities to help provide education to those already marginalised. To find out more please visit their website: https://www.savethechildren.org.uk/where-we-work/asia/india

And if you’d like to make a donation via this blog, please visit my Just Giving Page, by clicking here Just Giving

Thanks x

Syrian Inspired Fruit Salad

The use of watermelon makes this dish so juicy, even better if the watermelons been in the fridge! Great for breakfast, brunch, snack or for dessert, especially after a BBQ…

Serves 1 (just add larger quantities of all ingredients to make for more people)

Ingredients: 1/4 watermelon, 2 figs (black or green), tbsp fresh pomegranate seeds, tbsp. greek or natural yogurt, tsp honey, a few crush pistachios.

Method:

1. Cut all ingredients up to your liking
2. Crush the pistachios
3. Plate up all the fruit, add the tbsp of greek or natural yogurt, scatter over the pomegranate seeds, drizzle the honey and crushed pistachios over the top and enjoy!

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

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