Download - 40 winter recipies
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7/29/2019 40 winter recipies
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Free
40 Winter recipes to
make at home
Savoury omelettes
Simple stir fries
Zesty orange bread
& butter pudding
Roast chicken with
lemon & thyme
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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.
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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.
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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
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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.
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James Busby Riesling
With lime juice and some perfumed
oral aromas, the palate is zesty
lemon lime & grapefruit with
a clean and fresh nish.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.