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Five Easy to Make Winter-Warming Dishes

Five Easy To Make Winter-Warming Dishes

The cooler months are the perfect time to start cooking up your favourite winter warmers. Here are five winter dishes that pack a punch in terms of flavour, are easy to make, and will undoubtedly please the palate as the temperature drops.

1. Pumpkin Soup:       
This easy-to-make hearty classic will feel like a hug from the inside!

What you’ll need:
A tablespoon of olive oil, one leek chopped, a crushed clove of garlic, 1.25 kg butternut pumpkin peeled and diced into wedges, two cups of vegetable stock, two cups of water.

Sauté the onion and garlic in the olive oil for five minutes, until softened. Add the diced pumpkin, stock and water and simmer, covered, for 20-25 minutes. Remove from heat, and blend in a high-speed blender in batches.

Serve with crusty bread and a side salad of iceberg lettuce with a lemon and garlic dressing.

2. Chicken and Pea Madras Curry:
It’s time to fire up your taste buds with a hint of spicy madras curry.

What you’ll need:
A tablespoon of vegetable oil, 600g halved chicken thigh fillets, one brown onion halved and sliced, two crushed garlic cloves, 2cm piece of peeled and grated fresh ginger, peeled, 1/3 cup Madras curry paste, 410g of finely chopped tomatoes with tomato paste, a cup of frozen peas, 2/3 cup of pure cream, 1/2 cup of plain yoghurt, 80g baby spinach.

Heat the oil in a large frying pan and cook the chicken in batches, until golden. Lower the heat and sauté onion, garlic, and ginger. Then, add the curry paste and cook until fragrant (approximately one minute). Return the chicken to the pan and add the tomatoes and half a cup of water. Bring to the boil, then reduce the heat to low and let the dish simmer for approximately 30 minutes. Add peas, cream, and yoghurt. Stir to combine. Let simmer until the peas are cooked through.

Serve with freshly steamed basmati rice and papadums.    

3. Mixed Bean Soup:
This Italian classic is versatile and suitable for vegans, vegetarians and omnivores alike!

What youll need:
One tablespoon olive oil, one trimmed and sliced leek, two crushed garlic cloves, two tablespoons of tomato paste, 400g can of diced tomatoes, four cups of liquid chicken stock, 400g can of drained and rinsed borlotti beans, 400g can of drained and rinsed cannellini beans, 80g of baby spinach.

Begin by heating the oil in a large saucepan over medium heat. Add leek and cook for five minutes, or until softened. Add garlic and the tomato paste and cook for an extra minute (or until fragrant). Add the tomato, stock and a cup of cold water. To thicken the soup, use a fork to crush half of the beans before adding to the pan (you don’t want to crush all of them to maintain texture). Bring to the boil. Reduce heat to low and simmer for 30 minutes, or until slightly thickened. Stir through the spinach.

Serve with crusty bread and your favourite sharp cheese grated over the top for an extra kick of flavour.

4. Lamb Racks with Mushy Peas and Roasted Potatoes:
Make the most of winter with this crowd-pleasing Sunday roast!

What youll need:
850 grams of kipfler potatoes, one small brown onion, thinly sliced, ¾ cup chicken stock, ¼ cup finely grated parmesan, one cup of fresh white sourdough breadcrumbs, 100g of crumbled feta, ⅓ cup of roughly chopped mint leaves, juice of one lemon and the rind finely grated, one egg, two racks of lamb (to serve four), two cups of frozen peas.

Preheat your oven to 200˚C and grease a cake pan or deep baking dish. Add the first layer of diced potatoes, sprinkle with chopped onion and cover with a little of the stock. Repeat the method until you’ve filled the tray and sprinkle the parmesan over the top. Bake (covered) for roughly 30 minutes, followed by an additional 15 minutes, uncovered. Meanwhile, combine the breadcrumbs, feta, mint, lemon juice, lemon rind and egg in a bowl. Using a sharp knife, cut a pocket into lamb meat beside bones. Fill pockets with prepared breadcrumb mixture. Secure with kitchen string and season with salt and pepper. Place in an ovenproof dish and bake for 25 minutes for medium-rare or until cooked to your liking. Bring a saucepan of water to the boil. Add peas and cook for two minutes or until tender. Drain. Roughly mash.

Serve racks with roasted potatoes and mashed peas.

5. Easy Apple Crumble
The combination of baked apple and crumb hits the spot when the temperatures drop, and this recipe is super easy, too!

What youll need:
400 g of peeled, cored and diced apple, 1/2 teaspoon of ground cinnamon, 1/4 cup of sugar, one cup of flour, 90 g of margarine, two tablespoons of raw sugar (for the apples), 1/2 teaspoon of ground nutmeg.

Place pie apples into a pie dish and sprinkle with sugar. Next, assemble the crumb. Rub margarine, flour, and sugar together using fingertips until the mixture looks like breadcrumbs. Place crumble over the apples and sprinkle with the cinnamon and nutmeg. Bake at 180C for 20 minutes or until brown.

Serve with lashings of vanilla spiked double cream, or vanilla ice cream.

Find all your winter-warming ingredients at Top Ryde City!

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