40 winter recipies

7/29/2019 40 winter recipies

1/13

Free

40 Winter recipes to

make at home

Savoury omelettes

Simple stir fries

Zesty orange bread

& butter pudding

Roast chicken with

lemon & thyme


2/13

TIP

Its Winter and time to make something at home.

Enjoy pies, roasts, soups and easy puddings.

Winter inside

Look out for our handy tips.

Easy starters 4Scrambled eggs and omelettes.

Whip up a Winter soup 7Classic soups with a twist and

a handy stock.

Stir things up 8Simple stir fries for different tastes

and fried rice.

Quick pastas and casseroles 10Tuna bake, beef goulash and pumpkin,

feta and spinach cannelloni.

Warm up on cold days 12Roast chicken, lamb and pork with

veggies or bangers and mash.

Fill up on favourites 14Classic shepherds pie, leek pot pie

and lamb shanks with soft polenta.

Add some colour on the side 16Roast vegetables, broccoli and

cauliower with blue cheese

sauce and home-made gravy.

Dish up delicious desserts 19Citrus cake, zesty bread and butter

pudding, chocolate pudding or appleand strawberry crumble.

Favourite feasts for kids 20Kids love raspberry and white

chocolate mufns and pizza.

School rules this Winter 23Tasty savoury zucchini slice,

pumpkin scones and chicken strips.

Something homemade 24Family secrets

Granny Reitas golden dumplings.


3/13

TIP

Easy starters Crumpets with ricotta and honeyMix cinnamon sugar through ricotta

and serve crumbled over crumpets

with a drizzle of honey. Sprinkle with

cinnamon for an extra option.

Basic omelette

3 eggs

A dash of milk or cream

1 tbs butter

Using a fork, whisk eggs and cream,

melt the butter in a small pan

(20 cm radius) and pour in eggs.

Move eggs around vigorously for

30 seconds, remove from heatand add your ingredients.

Place under grill or in a hot oven

for a further minute.

Smoked salmon anddill omelette

3 eggs

A dash of milk or cream

1 tbs butter

1 tbs chopped dill

40g smoked salmon, chopped into pieces

Using a fork whisk eggs and cream,

melt the butter in a 20 cm small pan

and pour in eggs.

Move eggs around vigorously

for 30 seconds, remove from heat

and add salmon and dill.

Place under grill or in a hot oven

for a further minute.

When making scrambled

eggs, remove from heat

just prior to them looking

cooked as they will

continue to cook on

your plate.

Scrambled eggs with spinach and feta

Beat 3 eggs in a bowl with a dash of milk or cream. Add a handful of crumbled feta, baby spinach leaves

and salt to the mix. Fry in a little butter whilst constantly moving the pan. Serve with toast. Serves 2.


4/13

TIP

Chicken and corn soup

Add a chicken stock cube, 1 can

of creamed corn and meat from

1 BBQ chicken, or leftover chicken,to 1 litre vegetable stock. Stir and

simmer for 5 minutes and serve.

Whip up a Winter soupPea and ham soup with pancetta crispsHeat 50g butter in a large saucepan over low heat,

add 2 thinly sliced onions and fry until brown.

Add a 1kg bacon hock and 3 litres of all purpose stock

(see page 7). Bring to the boil and simmer for 1

hours. Remove bacon hock and set aside. Add 500g

split green peas to soup and simmer for 2 hours or

until peas have dissolved and soup thickened.

Season to taste with sea salt and freshly ground

black pepper. If desired, remove meat from hock,

coarsely chop and add to soup. Under a grill on alfoil,

heat slices of pancetta until crispy. Serve with broken

pancetta crisps and bread. Serves 4.

Soak green peas overnight, strain and add to soup in the rst step with

bacon hock. This will shorten cooking time as the soup will thicken faster.

Minestrone soup

Heat 3 tbs olive oil in a large soup pot.

Chop 1 onion, 2 sticks celery, 2 carrots, 3 potatoes

and 2 zucchinis and nely chop 1 garlic clove.

Gently fry all vegetables before adding 2 tins of

chopped tomatoes. Cover the contents with water,

add 1 bay leaf and leave to simmer with a lid on

for one hour. Half way through, add a tin of borlotti

beans and salt and pepper. Serve with Parmesan,

bread and fresh parsley. Serves 4.

All purpose vegetable stock

Fill a large pot with 2-3 litres water. Add any combination

of roughly chopped onion, leek, carrot and celery to ll

the pot. Also add a bay leaf and 1 tsp peppercorns.

Bring the water to the boil and then simmer for 10 mins.

Strain liquid of all vegetables and allow to cool.

7


5/13

TIPThe hotter the

wok the better!

Start with the meat,

add the veggies

then precooked

noodles and sauces.

Chicken soy stir fry

Heat a wok or large frying pan

until smoking hot. Add

1 tbs vegetable oil and cook

2 thinly sliced chicken breasts

in batches until cooked

through and browned; set

aside. Add 1 tbs vegetable oil

to wok and cook 2 crushed

cloves of garlic and 2 tsp ginger

until fragrant. Add 2 sticks of

celery sliced on an angle, 100g

sugar snap peas trimmed and

halved lengthways and 1 bok

choy sliced thickly. Stir fry until

softened. Add noodles and

combined 2-3 tbs soy sauce

and cup honey. Toss until

combined and if necessary

add some warm water. Serve

garnished with coriander.

Vegetarian stir fry

In a very hot wok add oil

and a selection of chopped

vegetables. When vegetables

start to soften, add stir fry

sauce suggestion and cooked

chow mien noodles.

Toss together and serve.

Fried rice

In a hot wok add oil and raw

prawns. Toss for a minute then

add chopped asparagus, fresh

peas and chopped chilli. Add

cooked, strained rice and stir

fry sauce of your choice. Toss

for 2 minutes before serving.

Stir things up

Chilli beef stir fry

Heat a wok or large frying pan until smoking hot. Add1 tbs vegetable oil and cook

800g beef stir fry strips in batches until cooked through and browned; set aside.

Add 1 tbs oil to wok and cook 2 cloves of crushed garlic and 2 tsp ginger until

fragrant. Add 2 sticks of celery sliced on an angle, head of broccoli orets,

1 nely chopped red capsicum, 1 can of baby corn drained and halved, 2 tbs

oyster sauce, 2 tbs sweet chilli sauce and 1 choy sum chopped into thick strips.

Stir fry until softened. Add meat. Heat through and serve with rice or noodles

and garnished with spring onions.

Wolf Blass Yellow Label Cabernet Sauvignon 750ml

Aromas of plums and berries. This wine offers a sweet, middle palate, smooth and chalky cabernet tannins.

Liquorland supports the responsible service & consumption of alcohol & liquor not sold to under 18s


6/13

James Busby Riesling

With lime juice and some perfumed

oral aromas, the palate is zesty

lemon lime & grapefruit with

a clean and fresh nish.

Liquorland supports the responsible service &consumption of alcohol & liquor not sold to under 18s

Quick pastas

Coles garlic prawns Chitarra pasta

Cook 375g Coles FinestChitarra pasta as

directed by packet. In a pan, fry 1 nely diced

onion and 400g Coles garlic prawns in 2 tbs

olive oil. Add 1 cup napoli sauce and 1 cup

vegetable or sh stock and simmer for a

few minutes before adding cup of chopped

parsley and the cooked pasta. Combine and serve.

Pumpkin feta and spinach cannelloni

Dunk fresh lasagne sheets in boiling water to

soften and lay at. Top with cubes of roasted

pumpkin, crumbled feta and baby spinach

leaves, roll up; pour over napoli sauce, a sprinkle

of Parmesan and bake in moderate oven for

approximately 20 minutes.

Tuna bake

Boil macaroni pasta and strain. Stir through

cheese sauce and tinned tuna that has been

strained, top with grated cheese and bake in

oven until golden brown.

Hardys RR Merlot 750ml

Fresh raspberry and blueberry fruit

aromas with hints of plum and chocolate.

Finishing with attractive fruit sweetness.

Quick casserolesBeef goulashChop 2 onions into large pieces and fry with 1kg

diced beef. Add 1 nely chopped garlic glove, 1 tsp

caraway seeds, 2 tbs mild paprika, 1 tin of chopped

tomatoes and 500g peeled and quartered potatoes,

then cover with water. Cook covered over low heat

for an hour or until the beef is tender and stringy.

Chicken Cacciatore

In a casserole combine chicken drumsticks or

pieces, 2 cans pureed tomatoes, 2 chopped onions,

salt, pepper and a handful of Kalamata olives

and cook, covered, over low heat or in oven for

approximately 1 hour.

Lamb kormaFry 800g diced lamb with a teaspoon each of

grated ginger and garlic. Add 1 tbs Garam Marsala

(in spice section), two cans chopped tomatoes and

200ml natural yoghurt. Cook covered for one hour

over low heat or in oven, season with salt and serve.

Liquorland supports the responsible service &consumption of alcohol & liquor not sold to under 18s


7/13

TIP

Warm up on cold days

Roast chicken with lemon & thyme

Inside the whole chicken, place two lemon halves and half a bunch of thyme.

Bind the chickens legs with string. Rub the chicken with butter, season with sea

salt. Roast in moderate oven for approximately 1 hour. In the last 10 minutes

of cooking place thin slices of lemon on chicken and continue to roast. Serve

with roasts vegetables, garnish with lemon slices and fresh thyme.

Check to see if the chicken is cooked by inserting a skewer under the

drumstick joint. Juice should run clear, not pink, when cooked.

Lamb mini leg

Roast lamb mini leg as instructed and in the last

5 minutes add vine tomatoes to dish. Steam green

beans to accompany roast and serve (see page 17

for our gravy tips).

Easy carve pork leg

Crack salt and pepper over boneless pork leg. Starting

at the base wrap 10 prosciutto slices around pork.

Arrange 3 apples, cut in thick slices horizontally, in an

oven dish, top with pork and cover with alfoil. Roast

in 180C oven for 40 minutes. Remove foil and bake

for a further 10 minutes. Cook thoroughly until juicesrun clear when tested with a skewer. Allow to rest for

15 minutes before slicing and serving.

Bangers and mashBoil 800g potatoes until soft and mash with cup

milk, 2 tbs seeded mustard and a dollop of butter.

Cut 2 peeled red onions into eighths and simmer

over low heat with cup sugar, 1 tbs white vinegarand cup water until soft. Fry or grill Coles Finest

sausages and serve with mash and onions.

Two Churches Barossa Chardonnay 750ml

Peachy and fresh fruit avours on the middle palate with a soft, creamy nish.

Rich fruit avours and oak complexity remain balanced.



8/13

Fill up on favourites Soft polentaBring to the boil 1.25 litres water in a deep pot. Add

some salt and pour in 250g coarse polenta, whisking

constantly. Reduce the heat and cook for 40 minutes

stirring occasionally. Stir in 100g butter and 150g nely

grated Parmesan. Check for saltiness and serve.

Shepherds pie

In a heavy based casserole, heat some oil

and fry 1 nely diced carrot, 1 nely diced

onion and two chopped celery sticks

until translucent. Add 1kg beef mince and

fry until juices have evaporated. Sprinkle

over 2 tbs our, 2 tbs Worcestershire

sauce, 500ml beef stock and 1 cup peas

and cook covered over low heat for 30

minutes. If the mixture is wet after this

time remove lid and continue simmering

until it thickens. Spoon mixture into

pots and top with mashed potato. Bake

in a moderate oven for 10 minutes or

until potato starts to brown, then serve.

Potato and salmon pot pie

In a bowl, whisk 3 eggs with cup

cream, 2 tbs fresh chopped dill, salt and

pepper. Divide amongst pots 3 salmon

portions, chopped into 4cm squares, and

4 potatoes, peeled, boiled and quartered,

alternating layers. Slowly pour egg

mixture over each pot allowing them to

soak in liquid. Place in moderate oven

and bake for 20 minutes. Top with fresh

dill sprigs and serve.

Chicken and leek pot pie

In a heavy casserole, brown 800g

chicken thigh or llets cut into strips

and add 2 chopped leeks, 2 peeled and

diced carrots and 2 diced celery sticks.

Sprinkle over 2 tbs our and continue

to cook for a minute. Pour over 500ml

chicken stock and cup cream and

cook with lid on for 45 minutes to an

hour. Using the rim of the pot you will

use for the pie, cut circles from a packet

of pastry. Spoon the mixture into the

pot and top with pastry. Brush with 1

egg whisked with a dash of water and

bake in moderate oven until pastry is

golden. This will make approximately 4

pies depending on the size of your pots.

NOTE: Use individual sized ramekins.

Lamb shanks with soft polenta and peas

Preheat an oven to 160C. In a heavy casserole pan place

4 lamb shanks, 1 chopped onion, 1 chopped carrot,

2 nely chopped cloves garlic, 1 tin diced tomatoes,

1 cup chicken stock, 1 bay leaf and sprigs of fresh

rosemary or thyme. Bring to the boil on a stove.

Put in oven and cook covered, for approximately

one hour. The meat is ready when it is falling off the

bone. If the meat requires further cooking, ensure

there is enough liquid in the casserole. If not, stir in

1 cup of water and place back in oven.

Jacobs Creek Reserve Shiraz 750ml

Rich fruit avours of dark berries and plums. Lovely acid balance with a lingering

nish of spice, chocolate and mocha. Great match with lamb.



9/13

Whole roast potato

Wrap potatoes with foil and roast in oven until they are

soft throughout, test this using a skewer. When ready,

unwrap foil to expose top half and cut lengthways.

Top with chopped tomato and grated mozzarella and

place back in oven for a few minutes. Top with fresh

basil and serve.

Add some colour on the side

Cauliower, broccoli and blue cheese sauce

To make blue cheese sauce, combine 200g blue cheese,

cup cream and 1 tbs butter. Warm over low heat

and gently combine. Pour over pre-boiled broccoli and

cauliower and place under grill for a minute or two.

Roast vegetables caramelised with red onion

Coat chunky red onions in olive oil and brown sugar and place to the side of the oven tray to caramelise

while roasting. Cut equally sized carrots, parsnips, pumpkin, sweet potato, garlic and thyme to ensure even

cooking. Chop the beetroot and potato slightly smaller as they take longer to cook. Toss all cut vegetables

in a large bowl with olive oil, fresh thyme, salt and pepper to coat them evenly. Add vegetables to tray and

place in a hot oven (200C) and roast for 20-30 minutes. Vegetables are cooked when they are all soft to touch.

Drizzle with balsamic vinegar to help bring out the avours.

Homemade gravy

To make gravy you will need equal parts fat and our. The

fat is the juice remaining in your roasting pan after the

meat has cooked (See page 13). Strain this liquid into a

small pot and add equal portion of our. Cook over low

heat until the mixture bubbles. Remove from heat and

stir in 1 cup water. Put back on heat and keep stirring until

sauce thickens. Season with salt and pepper and serve.

Parmesan and thyme mushroom caps

Remove the stalks from 8 large brown mushrooms.

Firstly sprinkle over salt and pepper, then chards

of Parmesan and freshly chopped thyme. Top each

with a knob of butter and place under grill for around

2 minutes or until Parmesan is golden.


10/13

Dish up delicious desserts

Bread and butter pudding with orange and almonds

1 loaf sliced fruit bread

150g melted butter

3 eggs

200g orange marmalade

500ml pouring cream

100g caster sugar

3 oranges, peeled and segmented

1 orange, rind zested

Remove crusts from bread slices and interweave them across a greased

casserole dish. Beat together eggs, orange rind, cream and sugar.

Pour over bread. Heat the marmalade lightly on a stove and gently stir

in orange segments. Interweave segments through bread. Spoon this

over bread, sprinkle with brown sugar and place in oven for 30-40 mins

until golden. Sprinkle with almonds in the last 10 minutes of cooking.

19Chocolate hazelnut pudding

Grease 4 cup size ovenproof pots.

Place 25g dark cooking chocolate pieces

n each pot. Stir cup milk, 40g dark

chocolate chunks, 50g unsalted butter

and 1 heaped tbs cocoa in a small

aucepan over low heat until smooth.

hazelnuts, cup caster sugar and

cup brown sugar in a bowl. Add

chocolate mixture and a lightly beaten

egg; stir until combined. Divide mixture

and bake in moderate oven uncovered

or approximately 25 mins. Stand for

5 mins. Serve with cream or ice cream.

Orange and lemon cake

Preheat oven to 180C. Butter a medium

ized cake tin. Place cup sugar, 1 cup

hredded coconut, 4 large eggs, cup

melted butter, cup almond meal,

grated zest of 1 lemon, grated zest of

orange, cup lemon juice, cup

orange juice, 1 cup milk and 2 cups

f raising

combined. Pour into tin and bake

1-1 hrs until golden brown or when

a skewer inserted into centre comes

out clean. Cool in the tin on a wire

rack and then turn out. Decorate with

cing and zests of fresh orange peel.

Apple and strawberry crumble

Heat in a saucepan 4 peeled, cored and

chopped apples with cup sugar, cup

water and 1 tsp cinnamon. Heat with lid

on for 15 mins over low heat until the

apple is soft. Stir in a punnet of chopped

strawberries. In a mixer blend one cup

of rolled oats with cup brown sugar

and 100g soft unsalted butter. Fill the

bottoms of individual ceramic pots or a

single oven dish with the apple mixture

and top with the oat mixture. Bake in a

moderate oven for 15 mins. Serve with

cream or ice cream.


11/13

Easy pizza

Heat a tray in oven at 200C. Take a round pizza base

and top it with napoli sauce. Top with grated mozzarella,

pineapple pieces and shaved ham. Place pizza on hot tray

and cook in oven for approximately 10 minutes.

Favourite feasts for kids Raspberry and white chocolate mufnsWhisk together 170g sugar and 2 eggs until thick. Add 200g butter, 200g sifted self raising our and then

80ml milk. Throw in cup frozen raspberries and cup white chocolate chips. Stir gently to combine.

Spoon into mufn tins. Press into the top of each mufn extra raspberries and white chocolate chips.

Bake in a moderate oven for approximately 30 mins or until golden brown.


12/13

TIP

23School rules this Winter

Egg and bacon cups

Butter a fresh slice of wholemeal or white bread and place in a

mufn tin or ceramic mould. Crack one egg in centre of bread

and top with chopped sliced bacon. Place in oven for 5 minutes

until the egg and bacon are cooked. Serve hot or cold.

As an option, substitute bacon for ham.

Chicken strips

Cut chicken llets into strips.

Arrange 3 bowls, one with our, one

with 2 whisked eggs and one with

breadcrumbs. In this order dip chicken

strips and cover fully. Place on a baking

paper covered tray and spray with

canola oil. Cook at 180C for 20 minutes.

Check that the chicken is white at the

thickest point by breaking open. The strips

are now ready. Dip into mayonnaise or

tomato sauce and enjoy hot or cold.

Zucchini slice

Whisk 3 eggs in a bowl and add 1

zucchini, grated and patted dry with papertowel, 1 small grated carrot and cup of

grated cheese. Pour into a small rectangular

tin (approximately 15cm x 10cm) that

has been sprayed with canola oil and

bake in moderate oven for approximately

10 minutes. When cooked, remove from

tin, allow to cool and cut into 1cm slices,

perfect for the lunch box.

Pumpkin scones

Roast 250g pumpkin pieces in the oven

until soft (about 15 minutes). Allow to

cool, then mash together with 2 cups

sifted self raising our, 1 egg yolk,

cup caster sugar and 1 tbs butter. Knead

the mixture to form dough, it should be

sticky to touch. Now roll out at and

cut out rounds using the rim of a cup

dipped in our. Place scones on a oven

tray and bake in the oven (180C) for

15 minutes, they should sound hollow

when tapped.

Chicken strips

Use Panko breadcrumbs

for a crunchier taste.

Pumpkin scones

Bake the scones in a

mufn tin for taller scones.


13/13

Thanks to Mrs Reita Winnell of Blind Bight, Victoria, for her famous dumpling recipe.Please note not all products shown in this publication are available in all stores.

Granny Reitas Golden Dumplings

Sit four and salt, rub in butterand mix to a sot dough with the eggand a little milk. Roll into small balls.Boil one cup o water, golden syrup, sugar

and one tablespoon o butter together.When boiling add balls. Cover with lid &boil gently or 20 minutes. Serve at once.

Something home made

120g sel raising four

a pinch o salt30g butter1 egg3 tbs golden syrup90g sugar

Visit www.coles.com for other great recipe ideas.

Documents

40 winter recipies