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Winter Warmers! 5 Winter Recipes To Warm Your Soul

As the temperature outside drops, the temperature in the kitchen starts to heat up. We crave the kind of winter warmers that leave us feeling warm, cosy and comfortable!

A hearty winter meal brings so many on top of nutrients and energy – the smells coming from the stove top, the warmth in the kitchen, the feeling of a hot (but not too hot) bowl in your hands and the first mouthful that spreads a warm gentle hug through your body.

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So why not give these winter warmers a try over the colder months. While they may take a little longer to throw together than a summery salad, they are worth the wait!

Shakshuka Pots 

Serves 2, 318 cals

This popular vegetarian Middle Eastern dish is just the thing you need to warm up at breakfast, lunch or dinner. A great way to get more vegetables into your day… with a kick of chilli to keep you feeling warm from the inside out.

Ingredients:
  • 2 Teaspoons Olive Oil (10g)
  • 1/2 Onion (73g), finely chopped
  • 2 Celery Stalk (80g), thinly sliced
  • 1 Red Capsicum (155g), chopped
  • 100g Eggplant, chopped
  • 1 Cloves Garlic (3g), crushed
  • 1 X 400g cans Diced Tomato (400g)
  • 1/2 Teaspoons Chilli Flakes (1g)
  • 1/4 Cups Fresh Coriander (10g), chopped
  • 2 Cage Free Eggs (118g)
  • 2 Tablespoons Low Fat Natural Yoghurt (40g)
  • 2 Slices Wholegrain Bread (80g)
Method:
  1. Preheat oven to 200°C. Heat oil in a large deep frying pan over medium heat. Add the onion, celery, capsicum and eggplant and cook for 10 minutes, stirring occasionally, until soft. Add the garlic and cook, stirring, for 30 seconds.
  2. Stir in the tomatoes and chilli flakes. Cook until tomatoes are heated through. Stir in most of the coriander, reserving some for the top.
  3. Divide mixture between two 400ml capacity ovenproof bowls. Make an indentation in the middle of the mixture and crack eggs into it. Place onto a baking tray and bake for 15 minutes for soft yolk, or until egg has set to your liking.
  4. Top with yoghurt and sprinkle with remaining coriander to serve, with bread for dipping.

 

Chicken, Noodle & Sweet Corn Soup

Serves 2, 283 cals

Noodles and chicken soup – it’s good for the soul! 

Ingredients:
  •   1g Olive Oil Spray
  • 1/2 Onion (73g), finely chopped
  • 1 Cloves Garlic (3g), crushed
  • 1 X 2cm pieces Ginger (10g), finely shredded
  • 2 Cups Salt Reduced Chicken Stock Liquid (500g)
  • 150g Lean Chicken Breast
  • 1/2 Cups Canned Corn, Drained (85g)
  • 80g Egg Noodles
  • 50g Baby Spinach
  • 2 Teaspoons Mirin (10g)
Method:
  1. Spray a large saucepan with oil and heat over medium heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add garlic and ginger, cook stirring for 30 seconds or until aromatic. Add stock and 1 cup (250ml) water to the pan and bring to the boil.
  2. Add chicken and simmer gently for 10 minutes or until just cooked through. Transfer chicken to a plate and set aside to cool slightly.
  3. Add corn and noodles to stock, simmer for 2-3 minutes or until noodles are al dente. Meanwhile, shred chicken and return to soup. Simmer for 1 minute or until heated through.
  4. Add baby spinach and stir until just wilted. Stir in mirin and remove from heat. Divide soup between bowls and serve.

 

Goulash Soup

Serves 6, 324 cals

Our take on the traditional Hungarian goulash. Paprika is the star ingredient here and the sour cream dollop before serving really brings the dish together. This recipe is fantastic to feed the family or add to your freezer stash!

Ingredients:
  • 1 Tablespoons Olive Oil (20g)
  • 1 Onion (145g), chopped
  • 700g Lean Rump Steak, chopped
  • 2 Red Capsicum (310g), chopped
  • 2 Cloves Garlic (6g), crushed
  • 2 Teaspoons Ground Paprika (4g)
  • 1 X400g cans Diced Tomato (400g)
  • 6 Cups Reduced Salt Beef Stock (1500g)
  • 3 Carrot (183g), diced
  • 500g Potato, peeled & chopped
  • 1/4 Cups Extra Light Sour Cream (60g)
  • 2 Tablespoons Chives (2g), chopped
 Method:
  1. Heat half the oil in a large non-stick saucepan over medium-high heat. Cook the meat in 3 batches for about 3 minutes each, turning to brown the meat. Transfer to a plate and set aside.
  2. Reduce heat to medium and heat remaining oil. Add the onion and capsicum and cook for 5 minutes, stirring occasionally, until soft. Add the garlic and paprika and cook, stirring, for about 30 seconds. Stir in the tomatoes, stock, carrots and potatoes.
  3. Cover and bring to a simmer. Reduce the heat to very low and cook, covered, for 1 hour or until meat and veggies are tender. Serve topped with sour cream and sprinkled with chopped chives.

 

Rice Cooker Pumpkin Risotto

Serves 4, 319 cals

Everyone one loves a one-pot meal and this sweet and creamy pumpkin risotto ticks all the boxes for a quick, easy and delicious dinner for the whole family. 

Ingredients:
  • 500g Pumpkin, diced into 2cm cubes
  • 1 Cups Arborio Rice (200g)
  • 1000g Liquid Vegetable Stock
  • 1 Onion (145g), diced finely
  • 2 Cloves Garlic (6g), crushed
  • 2 Teaspoons Olive Oil (10g)
  • 4 Tablespoons Grated Parmesan (28g)
  • 1 Pinches Pepper (2g), to taste
  • 4 Leaves Sage (2g)
 Method:
  1. Dice your pumpkin and onion.
  2. Turn on your rice cooker and allow it to warm. Add the olive oil, garlic and onion and cook stirring for 1 minute.
  3. Pop the pumpkin in and stir for a further 1 minute.
  4. Add the arborio rice and stock. Stir and then close the lid.
  5. Give the risotto a stir after ten minutes and place the lid back down.
  6. The rice cooker will stop cooking when the rice is cooked.
  7. Once cooked, serve with parmesan, pepper and sage.

 

Mild Chicken Curry

Serves 6, 219 cals

A mild curry that is perfect for all to enjoy – kids and partners included! Curries are a great way to use up sad looking vegetables at the end of the week. Feel free to use the veggies you already have in the fridge.

Ingredients: 
  • 1 Tablespoons Olive Oil (20g)
  • 600g Lean Chicken Thigh Fillets, chopped
  • 1 Onion (145g), halved & sliced
  • 1/4 Cups Korma Curry Paste (60g)
  • 1 X400g cans Diced Tomato (400g)
  • 1 Cups Salt Reduced Chicken Stock Liquid (250g)
  • 1 X270ml cans Low Fat Coconut Milk (270g)
  • 500g Sweet Potato, peeled & chopped
  • 200g Green Beans, trimmed & halved
  • 1/4 Cups Fresh Coriander (10g), chopped
Method: 
  1. Heat half the oil in a large non-stick saucepan over medium-high heat. Cook the chicken in 2 batches for about 3 minutes each, turning to brown evenly. Transfer to a plate and set aside.
  2. Reduce heat to medium and heat remaining oil. Add the onion and cook for 5 minutes, stirring occasionally, until golden brown. Stir in the curry paste and cook for 1 minute.
  3. Add the tomatoes, stock, coconut milk, sweet potato and beans. Return chicken to pan. Cover and bring to a simmer. Reduce heat to low and cook for 10 minutes, then uncover and cook a further 5 minutes until sauce has thickened slightly.
  4. Divide between bowls and top with coriander to serve.

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