How do you Dahl? With my Chickpea, Lentil and Coconut Dahl…

 

I absolutely love dahl, it is one of my favourite comfort foods and I like to mix it up sometimes so please see recipe below for my latest version, using chickpeas, bay leaf and fennel seeds.

Serves: 4 with rice or Indian style bread

Cook: 1 hour

Prep: 10mins

Ingredients: 1 can of drained chickpeas, 400ml of coconut milk, 2 small cans of cooked lentils, (I used green), 1 onion finely chopped, 2 cloves of garlic finely sliced, 1 thumb sized piece of ginger peeled and finely sliced, 1 tbsp of oil, 1 tbsp. of tomato puree, 1 tsp of cumin, 1 tsp of tumeric, 1 tsp of mustard seeds, 1 cardamon pod, 4 dried chillies crushed, 1 tsp of fennel seeds, 1 bay leaf, salt to taste.

Method:

1. Start by frying your spices in the oil until they start to pop
2. Add your onion, ginger and garlic and allow to soften for a few minutes
3. Add your chickpeas and lentils to the pan and coat well in the mixture
4. Add your coconut milk, bay leaf and cardamon pod, bring to the boil
5. Allow to simmer for at least an hour, using a potato masher to break down the chickpeas, top up with a little water if it’s getting too sticky
6. Season with salt to your liking and serve with rice or indian style bread
7. Enjoy!

If you are looking for some further inspiration then, check out my other spicy dishes below…

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

Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal

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

Inspired by India – Potato and Sweetcorn Samosas with Pea Raita

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

Thanks x

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November Recipe Review – From Italy to Ethiopia!

 

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Hi All,

November seemed like a short month here at FeastForFamine, but I still managed to squeeze in four recipes that I hope you liked, some designed to save the pennies and some to keep you warm this winter.

So first up was  Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta, a really filling cheap and easy recipes that can be used for lunch brunch or dinner and the addition of the Berber, a traditional spice mix from Ethiopia, is sure to warm you up on a cold day.

Next, Madagascar for a sweet treat, Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze, lovely light muffins with earthy turmeric and lots and lots of vanilla, making the most of Madagascars’ biggest export! You will want to make this again and again.

Thinking of winter nights, but wanting to stay healthy, I created the Inspired by Romania – Horseraddish and Dill Roasted Salmon with White Beans, Beetroot and Kale full of goodness and deep wintery flavours favoured by Romania.

Last stop in November and to a regular place of inspirations in many households, was to Italy for Inspired by Italy – A Kinda Osso Buco Ragu with Smashed Rosemary Potatoes, a healthier way of cooking this Italian favourite, and great for leftovers poured over pasta the next day.

Hope you are all getting into the festive spirit and are looking forward to the recipes that will be coming here in December, December also marks the last month that you can make donations to my fundraising year for Save The Children, so remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles countries around the World 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.

So where will we go next? Come back on Monday to find out!

See you soon!

Thanks

Rosalyn x

 

 

Need Some Heat This Weekend? Then Try This Green Sauce…

I already shared this recipe as part of the Inspired by Peru – Chicken, Black Rice, Green Sauce and Avocado Salad on Monday, but this sauce is sooooo good, I thought it deserved a post in its own right! It goes well with so many things; steak, chicken, fish, sweet potato, topping off jacket potatoes with yogurt or sour cream, or basically anything that you want to add some heat too, so here’s the recipe again…

Serves: 2
Prep: 5mins/no cook

Ingredients: 2 tbsp. olive oil, 1 garlic clove, 1/2 green chilli, tsp oregano (fresh or dried), tsp. of jalepeano (jarred) peppers, juice of 1 lime, pinch of salt.

Method

1. Chop, peel and thinly slice the garlic clove add to this the jalapeno peppers, oil, chilli, oregano, the lime juice and pinch of salt and stir well
2. Add to everything!

Enjoy x

 

Inspired by Peru – Chicken, Black Rice, Green Sauce and Avocado Salad

The Green Sauce used here is so tasty you’ll want to add it to everything!

Serves 2 Main Course

Prep: 20mins
Cook: 30mins (plus marinating time)

Ingredients: For the chicken; 2 chicken breasts (skin removed), 1/2 tsp. of cumin seeds, 1/2 green chilli, 1 garlic clove (peeled and chopped), 1/2 tsp. paprika, 1 tbsp of olive oil

For the Black Rice; 1 cup of black rice, 1 chicken stock cube, handful of spring onions

For the Salad; 1 Avocado, 2 tbsps. of sweetcorn, 1 large tomato, squeeze of lime juice

For the Green Sauce; 2 tbsp. olive oil, 1 garlic clove, 1/2 green chilli, tsp oregano (fresh or dried), tsp. of jalepeano (jarred) peppers, juice of 1 lime, pinch of salt.

Method

1. Mix all the ingredients for the chicken marinade, cut the chickens into strips and marinate in the mixture overnight or for as long as possible
2. Meanwhile cooked the black rice as per instructions (these may vary by brand), and substitute one cup of the water for one cup of chicken stock. Once the rice is cooked, add the chopped spring onions and set aside
3. Grill the chicken under a pre-heated grill for 20mins turning half way through
4. Prepare your salad by peeling the skin of the tomato, (honestly this works and makes its own juice for the rest of the salad!), chop and mix with chopped avocado and sweetcorn adding in the lime juice before stirring
5. Now for the sauce… chop, peel and thinly slice the garlic clove add to this the jalapeno peppers, oil, chilli, oregano, the lime juice and pinch of salt and stir well
6. Assemble all ingredients and drizzle the chicken with the green sauce*

*You can make the green sauce first and set aside until you are ready to serve.

In Peru, children living in poor rural areas are dying, in part due to poor information and healthcare provisions, Save the Children are working with government to share better information about childcare to save lives, to find out more please visit their website: https://www.savethechildren.org.uk/where-we-work/south-central-america/peru

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

Thanks x

Inspired by Brazil Piri Piri Style Turkey Breast, Black Beans, Orange and Tomato Rice, Smashed Avocado and a Simple Salsa

This is a lovely colourful dish, full of flavour!

Serves 2 – 4 as a main course

Prep: 20 mins plus one hour chilling time
Cook: 35mins

Ingredients
For the Piri Piri Turkey: 2 x turkey breast, 1 peeled clove of garlic, 1 tbsp. of olive oil, 1 heaped tsp of dried oregano, 1 tsp of paprika, 2 crushed dried chillies, 1 tsp white wine vinegar, pinch of salt

For the Black Beans: 1 large can of rinsed and drained black beans (drained weight 520g), 600ml of low sodium chicken stock cube, 1 clove of garlic, 1 cinnamon stick, 1 tsp of olive oil, 1 tsp of dried oregano.

For the Tomato and Orange Rice: 1 cup of dried rice to two parts water, juice of 1/2 orange, rind from the whole orange, 1 tsp. of tomato puree, salt and pepper, 1 tsp of butter.

For the Simple Salsa and Smashed Avocado: 8 cherry tomatoes, 2 tsp lemon juice, 1 tsp white wine vinegar, 1/2 tsp of dried oregano, 1 ripe avocado

Method

1. Start by marinating your turkey breast, cut the turkey into strips and leave to one side
2. In a pestle and mortar add your garlic clove, dried oregano, paprika, red chillies, pinch of salt and mix to a paste, add your white wine vinegar and olive oil and mix well
3. Cover your turkey breasts in the mixture and leave in the fridge for a minimum of one hour
4. To make your beans, heat olive oil in a lidded pan and add to this your garlic and cook gently for a few minutes, now add your beans and stir well, add the chicken stock, cinnamon stick and oregano, bring to the boil and simmer with the lid on for 30mins, stirring half way through the cooking time and adding a little more water if needed to stop the beans from sticking
5. While the beans are cooking make your salsa and start your rice
6. To make the salsa, chop your cherry tomatoes and mix with the lemon juice, white wine vinegar, and dried oregano, and put to one side
7. For your rice, in a lidded pan, add one cup of rice to two parts cold water, to this add the juice and rind of 1/2 an orange and 1 tsp. of tomato puree and a pinch of salt
8. Bring to the boil and then place the lid on and simmer for 10mins until all the water is absorbed, after 10 minutes turn the heat off but keep the lid on until ready to serve ( at least five minutes)
9. Now to cook your turkey, heat a frying pan and cook your turkey for 3 – 5 minutes on each side
10. Smash your avocado with a tsp of lemon juice
11. Before serving, to your rice, add the other half of grated orange rind, 1 tsp of butter and season with some black pepper and extra salt depending on your taste
12. To serve, add your rice and black beans to your plate or bowl, add your turkey breast and top with your smashed avocado, salsa and a squeeze or orange…Enjoy!

Although Brazil is the ninth largest economy in the World, many children are subject to poor education, health and natural disasters such as droughts and heavy rain, causing mudslides and severe flooding. Save The Children have been working in Brazil since 1991 to provide emergency relief and are working to improve the education and health of those in most need. To find out more, please visit: https://www.savethechildren.org.uk/where-we-work/south-central-america/brazil

If you would like to make a monetary donation, please visit the link: http://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 Haiti – Crab and Sweet Potato Fritters

These are perfect for a starter or light lunch…

Serves two as a Main, four as a Starter

Prep: 10mins, plus one hour chilling time
Cook: 10mins

Ingredients: 1 medium sized sweet potato, 1 tin of white crab meat, thumb sized piece of ginger, 4 spring onions, 1 egg, small red chilli, fresh watercress to serve, vegetable oil for frying,

Optional: Tamarind Sauce, Cashew Nuts (10 pieces)

Method

1. Peel and grate the sweet potato, add to a large mixing bowl with the tinned crab
2. Finely slice the spring onions, ginger and chilli, add these to the mixing bowl
3. Crack in the egg and combine all the ingredients together
4. Mould into 8 patties and set aside in the fridge for at least one hour
5. Now heat a tbsp of vegetable oil in a frying pan and fry your fritters for five minutes on each side, gently pressing down as they cook
6. Serve on a plate of watercress with a dipping bowl full of shop bought tamarind, sweet chilli sauce, or one of your choice, could even use mayo! Sprinkle over a few cashew nut pieces and get dipping!

   A devastating earthquake struck on the 12 January 2010, it killed 230,000 people and left more than one million people homeless. Save The Children were there to help and by the end of 2010 they had helped a total of 870,000 people, but there is still more to be done, to find out more please visit: https://www.savethechildren.org.uk/where-we-work/south-central-america/haiti

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

January Recipes Review: From the Ukraine to Indonesia…

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Hi All!

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

In January, I took you too…the Ukraine with my Beetroot Soup with Shredded Chicken, Garlic Breadcrumbs and Dill infused Yogurt, https://wp.me/pahvtD-1S hoping to start the year off with something healthy and comforting.

Next stop…Bangladesh for my Carrot Bhajis with Raita, https://wp.me/pahvtD-1n (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney), and even showed you another recipe to use up the chutney, the Spicy Oven Cooked Aubergines https://wp.me/pahvtD-3Q with my Bangladeshi Inspired Spicy Tomato Chutney!

From Bangladesh we made a visit to Nigeria for my Peanut Butter, Coconut and Banana Chip Crumbly Cookies, https://wp.me/pahvtD-21 which got me to thinking about other store cupboard favourites, and decided to experiment… the results of which were the Super Easy Gluten Free Nutella cookies https://wp.me/pahvtD-3Y which went down a treat in my household…

Last stop in January was my favourite, Inspired by Indonesia – Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal, https://wp.me/pahvtD-3Z using cheap cuts of meat to create something that really wakes up your taste buds as well as providing a bit of heat on a cold January day.

So where will February 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!

Thanks

Rosalyn x

Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal

The flavours really wake up your taste buds and the combination of the slow cooked beef with the noodles is really comforting…try it!

Serves: 4

Prep: 20mins
Cook: 2h 10mins

Ingredients: 600g chuck steak, dried egg noodles (4 person portion), 400ml of coconut milk (I used low fat as it’s January, but full fat is fine!), 400ml of chicken stock, 2 large handfuls of spinach, 4 eggs, 2 garlic cloves peeled and finely sliced, 2 small sliced red chillies, thumb sized piece of ginger peeled and finely sliced, juice of one lime, 1 tbsp of rice wine vinegar, 1 tbsp fish sauce, 1 tbsp brown sugar, 1 tsp of turmeric, oil for frying the eggs.

For the Peanut Sambal: 1 tbsp of natural or salted peanuts, 1 small red chilli with seeds, 1/2 thumb sized piece of ginger, 1 garlic clove, 3 tbsp of rice wine vinegar, 1 tbsp of olive oil, juice of 1/2 a lime, 1 tsp of brown sugar, small bunch of coriander.

Method

1. Preheat your oven to 150(fan)
2. Cut your beef into chunks and add to an oven proof lidded dish
3. Add to this 400ml of coconut milk, 400ml of chicken stock, garlic, chillies, ginger, lime juice, rice wine vinegar, fish sauce, sugar and turmeric
4. Place into oven and cook for one hour
5. In the meantime make your Peanut Sambal…
6. In a pestle and mortar place all your dry ingredients and bring to almost a paste like consistency
7. Now add the rice wine vinegar, olive oil and lime juice and leave to one side
8. After the beef has been cooking for one hour, remove from the oven and using a wooden spoon press down on the beef to help break it down, give it all a stir and place back into the over for the last hour
9. When the last hour is up, turn the oven off and cook your noodles using packet instructions, drain the noodles and add to your beef, giving them all a good stir, put the lid back on and leave in the oven while you fry your eggs
10. Heat a little oil in a pan and cook your eggs to your liking
11. Tear up your spinach add to your beef noodles and start to plate up
12. Place your eggs on top of the noodles, drizzle over the peanut sambal and dig in!

Those living in Indonesia are in real danger from natural disasters, with around 40% of Indonesia being prone to earthquakes or tsunamis. As well as suffering the consequences of these events, sadly children living in Indonesia are also subject to malnutrition, exploitation including sex work and child labour. To find out what Save The Children are doing to try and make their lives better please visit:

https://www.savethechildren.org.uk/where-we-work/asia/indonesia

And if you would like to make a donation to help, please visit:

link:https://justgiving.com/fundraising/feastforfamine

Thanks x