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Warming Winter Recipes
Pumpkin soup with Thai spices
1 tablespoon coconut oil
2 cloves garlic chopped
4 large shallots chopped
2 red chilli peppers chopped
1 stick lemon grass bruised and cut into 1” pieces
3 kefir lime leaves
36 fl oz (1 litre) vegetable stock
1lb 2oz (500g) peeled diced butternut squash
12 fl oz (350 ml) coconut milk
Juice and zest of 1 lime
salt & pepper
In a medium saucepan cook the garlic, shallots and chilli in the coconut oil until soft about 5 minutes. Add the diced butternut squash, stock, kefir lime leaves, lemon grass and bring to the boil. Simmer until the pumpkin is tender and beginning to break up. Stir in the coconut milk, bring back to the boil, remove from the heat and add lime juice, salt and pepper to taste.
Spiced Carrot Soup
2 pints (1.2 litres) stock
2 tablespoons olive oil
2 onions diced
2 garlic cloves, finely chopped
2 teaspoons cumin seed
1 teaspoon coriander seed
3 teaspoons grated ginger
¼ teaspoon cayenne pepper
2½ lbs (1.15kg) carrots, chopped
1 medium sized potato, chopped
Lightly toast the cumin and coriander seed in a small pan until they release their aroma. Tip into a pestle & mortar and grind.
Put the oil with 2 tablespoons of water into a soup pot, add the onion and cook gently until tender and all the water has gone. Add the cumin, coriander, ginger, cayenne pepper and garlic. Stir well, then tip in the carrots, potatoes and stock, bring to boil. Simmer gently until tender.
Puree the soup in a blender until smooth adding a little more stock if the soup is too thick.
Warm through and serve.
Pumpkin, Sage, Olive & Feta Frittata
12 oz (350g) pumpkin diced
1 onion, chopped
Olive oil & butter
6 sage leaves, finely shredded
salt & pepper
8 eggs
12 black olives, chopped
4 oz (110g) feta cheese in small dice
Preheat oven to 190°C 375°F no 5
Roast the pumpkin with the onion in olive oil in a hot oven for 10 minutes. Remove and stir in the shredded sage leaves and season well. Beat the eggs in a bowl and stir in the pumpkin, olives and feta cheese. Take a large fry pan and swirl round a little olive oil and butter over a high heat. Pour in the egg mixture and cook until it begins to set at the edge. Transfer to a medium hot oven 190°C and bake for 15 minutes until golden and firm. Serve cut in wedges with a Winter salad and some fresh bread.
Wilted kale with garlic and thyme
good splash olive oil
2 red onions, finely sliced
4 cloves garlic, finely sliced
3 large handfuls kale, roughly chopped
1 dessertspoon thyme, finely chopped
4 fl oz (110ml) stock
Cook the onion in the oil for 2 minutes, add the garlic and kale and cook for a further 2 – 3 minutes until the kale has wilted and turned a glossy dark green. Toss in the thyme and the stock and cook until the stock has evaporated and the kale is tender.
Apple Strudel
1 lb (450g) strudel dough
Made from
10 oz (275g) flour
1 teaspoon salt
6 fl oz (180ml) water
1 egg
1 oz (25g) melted butter
Sift the flour & salt into a large bowl. Make a well in the centre. Lightly beat together the melted butter, the water & egg & pour most of this mixture into the well. Stir until all the flour is incorporated & you have made a smooth dough, adding more flour or liquid as necessary. Knead until smooth & shiny on a lightly floured board. Cover with an inverted bowl & allow to rest for 30 minutes.
Filling
3 lb (1.35kg) peeled, cored & chopped apples mixed with 4 oz (110g) chopped walnuts, 3 oz (75g) raisins, 4 oz (110g) sugar, ¼ teaspoon cinnamon, 1 small piece grated ginger & zest/juice of 1 lemon.
4 oz (110g) melted butter
Roll out the dough on a large floured board, and then stretch it with your hands until it is almost transparent. Sprinkle with half of the melted butter. Cover with the apple mixture. Roll up the strudel. Brush with butter. Bake in an oven preheated to 180°C, 350°F or Gas Mark 4 for 30 to 40 mins.
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