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

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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