Some favourite go-to meals for those cold, rainy, winter evenings.
Winter veg curry
Serve vegetarian, or add a meat of your choice.
Serves: 4, cooking time: 1 hour
- Olive oil
- 2 onions, chopped
- 2 sticks of celery, chopped
- Thumb-sized piece of ginger, chopped
- 2 teaspoons of cumin
- 1 heaped teaspoon of curry powder
- 1/2 teaspoon of turmeric
- 2 teaspoons of chilli flakes (more if you want it spicy)
- 500g of new potatoes, cut in half
- 4 small carrots, chopped
- Juice of 1 lime
- 500ml of natural yogurt
- A couple of handfuls of coriander, stalks and leaves chopped up
- 250ml vegetable stock
- 4 portions of rice
- Naan bread
1. Heat the olive oil in a large, deep pan. Add the onions and celery, frying for about 15 minutes until soft and browned.
2. Throw in the chopped ginger, cumin, curry powder, turmeric and chilli flakes and fry for a few minutes. Stir in the new potatoes, chopped carrots and lime juice, coating everything in the spice mix.
3. Add the natural yogurt, coriander and vegetable stock. Simmer slowly for about 30 minutes until the potatoes are cooked and the sauce has thickened. Keep an eye on it after 20 minutes, as the sauce can thicken quite quickly and turn into more of a paste!
4. When there is about 15 minutes left, put on the rice. Once the curry is ready, let it sit for 5 minutes before serving with rice, naan bread and sprinkling some coriander leaves on top.
Serve vegan, vegetarian, or add a meat of your choice.
Serves: 4-6, Cooking time: 1 hour
- 2 boxes of mushrooms, roughly chopped
- 6 portobello mushrooms, roughly chopped
- Olive oil
- 10 shallots, chopped in half
- 2 large carrots, chopped
- 2 leeks, chopped
- 2 cloves of garlic, chopped
- Bay leaves
- 1 stock-cube, crushed or cut into small pieces
- A large glass of red wine
- A tin of chopped tomatoes
- 2 tablespoons of tomato puree
- Mashed potatoes
1. Fry the mushrooms with some olive oil for a few minutes in a large, deep pan until browned but still firm. Put them into a bowl and set aside.
2. Fry the shallots, carrots and leeks for about 10 minutes or until they have browned, adding the garlic towards the last few minutes.
3. Now add the bay leaves, stock cube, wine, tin of chopped tomatoes and the tomato puree, simmering for about 20 minutes. The liquid will have reduced slightly and the veg should all be cooked.
4. Stir in the mushrooms, placing the lid on the top, and let it all cook gently for another 15 minutes. Once ready, serve with mashed potatoes.
Serves: 8-12 slices, Cooking time: 1.5 hours
- 250g of all-purpose flour
- 1 tablespoon of ground cinnamon
- 1.5 teaspoons of baking soda
- A pinch of salt
- 200g of sugar (brown or granulated, or both)
- 80ml of olive or canola oil
- 3 large ripe bananas, mashed
- 60ml of water
- 1 teaspoon of vanilla extract
1. Pre-heat your oven to 180C. Mix the flour, cinnamon, baking soda and salt together in a bowl.
2. In a separate bowl beat the sugar and the oil together, adding the mashed up bananas. Mix in the water and vanilla, followed by the flour mixture.
3. Grease a cake or loaf tin, pour the mixture in and bake for an hour, checking on it every 20 minutes. Your banana bread should be dark and moist, and a knife should come out clean, apart from a few crumbs.
– by Luanna De Abreu Coelho