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Winter meals - The sharing recipies thread!
Former Member
Posts: 1,876,323 The Mix Honorary Guru
So the winter is (kind of) on its way and there's nothing like a warm meal inside you to chase away the winter blues. I love to cook, I'm sure a lot of you do, but more of you just like to eat...
So I thought that maybe, just maybe a thread dedicated to winter recipies would be a good idea.
Courgette and Carrot Pottage
Really good with some crusty bread...
You need:
1/2 cup of lentils
1 small potato
1 small onion
1 medium carrot
Boiling water
1 clove of garlic (optional)
1/2 teaspoon marjoram
Salt & pepper to taste
So I thought that maybe, just maybe a thread dedicated to winter recipies would be a good idea.
Courgette and Carrot Pottage
Really good with some crusty bread...
You need:
1/2 cup of lentils
1 small potato
1 small onion
1 medium carrot
Boiling water
1 clove of garlic (optional)
1/2 teaspoon marjoram
Salt & pepper to taste
- Put the lentils in a pan with the marjoram and boil for ten minutes.
- Sauté the garlic and onion until lightly browned. Slice the carrots and potato and put in with the lentils making sure to keep on stirring. Add the garlic and onion and cook for a further 10-15 minutes or until vegetables are soft.
- Serve with bread.
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Comments
Everyone knows how to make that though!
the good thing with winter meals is that they should be filling and wholesome! and therefore hopefully cheap. Im going to go for a beef stew very easy takes a while but not a lot of skill needed too make this.
2 pounds beef stew cubes Braising steak is ideal
1 can tomatoes maybe 2 if for more people
3 cloves garlic, crushed
1 onion, sliced
1 stalk celery, sliced
1/4 teaspoon oregano
1 beef bouillon cube (optional)
3 or 4 carrots, sliced
4 or 5 potatoes, cubed
1 tablespoon flour
1 tablespoon sugar (optional)
1 1/2 tsp. salt
1/2 teaspoon black pepper
Preheat your oven too 250 degrees, in a casserole dish blend your oregano, sugar you don't need to use sugar if you don't want, salt, pepper and the crushed bouillion cube, add tinned tomatoes and mix, add the rest of the ingredients and cover, cook for about 3 and a half to four hours. Can also do it in a slow cooker if you have one, on medium for around 6 hours!
I like the look of yours moonrat, what lentils are best in that dish or is it not too important?
What you need
Braising steak.
Carrots
Scotch Bonnet chilis
Celery
Swede
Onions
Tin chopeed tomatoes
Tomato Puree
Beef stock cube
Flour
Paprika
Chilli powder
Ground Corrianda
Cumin powder
Method
Fry off the Beef, sprinkle with flour and paprika and stick in the pot. Pour water and stock cube into pot.
Cut up and sweat the veg and onions, add tin tomotoes + puree and stick in the pot with the chopped potatoes.
Add the spices + salt pepper and sugar.
Make sure the level of the liquid just covers all the ingredients. (if not add more stock)
Stick in the oven for a few hours and you have a lovely beef stew. Easy.
Ingredients:
500 gr Minced Beef
6 Fresh Scotch Bonnets sliced
1 Tablespoons of Hot Chili powder
1 Cans of Premium chopped Tomatoes
2 Tablespoons of Tomato Puree
1 Can Baked beans
2 Tablespoons Tomato Ketchup
1 Large Onions chopped
1 Oxo cube
5 Cloves of Garlic chopped
1 teaspoon Cumin powder
1/2 glass red wine
Oil
Salt and Pepper to taste
Method:
Heat the oil and chuck in the onions and chilis. When they soften throw in the garlic and meat. Once the meat is browned off add tomato puree, cruched oxo cube and wine. Reduce a little.
Add the tin of tomatoes, chili powder and cumin salt and pepper.
Add the baked beans last and serve.
Buggle and squeak mash:
White cabbage
Brussels
Onion
Grated cheese
Butter
The filling
Beef mince
Tinned tomatoes
Mushrooms
Onions
Beef stock/gravy granules
For the mash
Fry the cabbage, brussels and onions in butter until soft.
Boil the potatoes
Mash together
Meanwhile
Fry the onions and mushrooms until soft
Add the mince
When brown
Add the tomatoes, usually half a tine for 2 people
Fry for about 10 mins
Put the filling in an over proof dish, add the topping then the cheese, cook at 180 degrees for 20 mins or until melted and golden
Winter food and spicy foods, such as stews, mexican and currys are my forte.
I only started to cook a few years ago. Before then I couldn't even boil and egg. I still live with my old man and my sister at the moment and I probably cook 90% of the time.
Especially if those meatballs have cheese in the middle.
250g sweet potato
250g potato (King Edward is best, but Maris Piper will be OK)
200g carrot
1 red capsicum pepper
1 onion
3 garlic cloves
350ml vegetable stock
200ml coconut cream (coconut milk will do if you can't find the cream)
1-2tbsp each of tumeric, tamarind, ground ginger, ground coriander, cumin, garam masala
1 vegetable stock cube
2tbsp butter ghee.
Peel and chop into medium-sized chunks the sweet potato, potato and carrot. Boil the potato and sweet potato for five minutes, add the carrot and boil for a further five minutes. Drain.
Dice the onion and capsicum into rough chunks, and finely chop the garlic.
Heat the ghee in an ovenproof stock dish on the hob on a medium heat. When the ghee is hot add the onion and garlic, and cook, stirring, for 3 minutes. Add the ginger and stir for a further minute. Add the tamarind, tumeric, cumin, coriander and garam masala and stir for 1-2 minutes. Add the stock and coconut cream, and stir, and then add the vegetables. Crumble the stock cube into the pot, and stir, allowing the liquid to simmer for 2 minutes or so.
Put the stock pot in a pre-heated oven (180C, 160C fan assisted) for about 90 minnutes, and serve on pilau rice or with naan bread. This recipes serves 3-4, depending on how much of a fat bastard you are.
The best recipe I found for this is online.
Check this out.
http://www.cr0.co.uk/curry/index.php/topic,674.html
It seems liek a work up, but you can freeze the base and it use it for months. This is if your serious about curry.
I throw together that curry cause its more interesting than a normal stew. It works well with a bit of beef in it too.
My dad makes it in a big thing and has it heating over the stove on low all day. It is a hot drink.
A gallon of apple juice or cider
Half gallon of cranberry juice
Slice some oranges, not wedges but full, thin, slices
Put about half dozen cloves in each orange slice
Put in juice mix
Finish by dropping about 2-3 cinnamon sticks in the juice
Heat
I'm sure vodka would taste good in it too.
How long to make this? With practice - 20 mins + 10 for the pots.
Do the same with lamb mince but use lamb stock obviously, and really beef (no pun intended) the seasoning (basil, rosemary, etc, etc...)
The bigger the baking dish the more you can make and freeze down, or if you have the capacity, use multiple smaller dished and bulk it out with as much veg as you want. You can feed a friggin army on this for less than a tenner.
1 kg braising steak, cubed
3 Tbsp plain flour
60 g lard or 3 Tbsp olive oil
2 red peppers, deseeded and sliced
2 fat cloves garlic, finely chopped
2 big Tbsp paprika
2 x 400g chopped tomatoes
750 ml beef stock (from a cube is fine)
a string tied small bunch of fresh bay, thyme and parsley (if not use dried)
250 ml soured cream
Preheat oven to 150 C/Gas 2.
Toss the meat in some seasoned flour, brown all over in hot fat in a casserole until it looks dark, then lift it out. Do it in batches so you don't sweat the meat, and hang on to the remaining flour. (If you don't have a flameproof casserole do this in a pan then transfer it over.)
Lightly blister the peppers by flash frying them in the leftover fat, remove and put to one side.
Add the onion and garlic to the fat still in the pan (add more if necessary), gently fry until soft and slightly browned and sprinkle over the paprika. Add the saved flour to the pan and stir through, cook for a few minutes, stirring occasionally to stop the floured onion burning.
Add the tomatoes, stir in and bring to a bubble, chuck in the meat and any juices, the herbs and enough stock to just cover the meat, bring to a bubble again.
Put in the oven and braise for 1 hour. Stir in the peppers, braise for a further hour. Tip in the cream, swirl it around a bit and allow it to heat up a bit before serving.
1 leek sliced
1 med potato diced
1 small onion chopped
1 pint chicken stock
130g chicken, cooked and diced
1 tsp parsley, chopped
2 Tbsp double cream
salt and black pepper
Put half the leek and potato in a pan, add all the onion and stock, bring to the boil. Cover and simmer for 25 mins.
Blend until smooth.
Return it to the pan, add the remaining leek and potato then cook for 15 mins until soft.
Add the cooked chicken and parsley.
Add the cream, season to taste and stir. Cook for a further 5 mins without boiling, and serve.
200 g self raising flour
25g cocoa powder
200g caster sugar
75 g dark chocolate, chopped (I use Tesco value)
180 ml full cream milk
1 tsp vanilla extract
40 g butter, melted
1 egg
for the sauce;
180g dark muscovado sugar (or other dark brown sugar)
120g cocoa powder sifted
500 ml very hot water
Preheat oven to 180 C/Gas 4.
Put all the dry ingredients - flour, cocoa, sugar and chocolate pieces - in a large bowl. In another bowl whisk together the milk, vanilla extract, melted butter and egg. Pour into the dry ingredients and mix thoroughly.
Pour the mixture into a large buttered dish about 20 cm in diameter. Mix the muscovado sugar and cocoa together and sprinkle on top of the pudding. Pour the hot water on top, no need to stir. Put in the oven for 35 - 40 mins. The pudding should be firm and springy. Serve with cream.
It really is easy, you can make the sponge in advance and reheat it too.
I should point out before I start that whilst you're making it this looks like the most revolting thing ever, but it tastes delish so you'll just have to trust me! At least forewarned is forearmed, I got quite a shock the first time I made it!
180g stoned dates (Medjool dates are the best)
1 tsp bicarb
160g unsalted butter
180g golden caster sugar
2 med eggs
1 tsp vanilla extract
180g self raising flour
120g light muscovado sugar
4 Tbsp double cream
Chop the dates into small pieces, put into a saucepan with 250 ml water bring to a bubble.
Add the bicarb, be prepared to take it off the heat and stir like crazy whilst it bubbles up (it will subside eventually). Leave to simmer gently for about 5 minutes. (It will look hideous, like nothing you'd ever want to put near your mouth! Don't panic!)
Beat half the butter with the golden caster sugar until pale and creamy. Beat in the eggs, vanilla and flour. Then slowly beat in the contents of your saucepan, water and all.
Grease and line a 20cm round or 22cm square baking tin (roughly) - I just line the bottom - pour in the mixture and bake at 180c/gas 4 for 40 minutes.
To make the sauce put the muscovado sugar, remaining butter and cream into a saucepan, stir them together over a low heat until melted, then whack up the heat and bring it to a good boil for a couple of minutes.
Serve the sponge sliced into portions and pour over the sauce. I think double cream to pour is a necessity with this too. More than enough to feed 8 greedy people, but could well stretch to 10 or 12 I reckon, cause trust me, you don't need much of this!
Very mature cheddar, sliced
Small cooking onion, diced
Ham from the butchers cut into ribbons
Birdseye chilli chopped and deseeded
Button mushrooms or tomato sliced
Two slices of decent bread
Black pepper
You know what to do... toast bread and then butter, put the cheese base down, intertwine the ham ribbons with the chilli and onion and then put a slice of mushroom or tomato (or both) on each quarter quadrant and grill it until the cheese is bubbling and totally melted. Black pepper to season and splash on a bit of Lee and Perrins or Tabasco if needed
Everytime I make this I have a group of people around me saying, "Ooooh that looks nice - let's try a bit":cool:
Mild barely has any taste .. I'd go for Medium ..
Mature is a bit too strong.
And bland.