Winter Warmer Recipes0
Easy Pumpkin Soup
The best part about this Winter favourite, minimal washing up!
1 kg pumpkin , skin and seeds removed, chopped
1 onion, roughly chopped
2 medium-sized potatoes , peeled and diced
4 cups low salt vegetable stock
Salt and pepper to taste (if needed)
1/2 cup of cream
1/2 cooked bacon , to serve (optional)
Fresh parsley , to serve (optional)
Place all ingredients, except cream, in a large pot or saucepan. Bring to a simmer over medium heat until vegetables are tender. Take off heat. Using a stick blender, blend until smooth. Add the cream and stir through (do not boil after adding cream). Add any salt or pepper if needed, and serve with bacon and parsley (if desired).
Red Wine Beef Casserole
The whole family will be impressed with this hearty meal!
1kg gravy beef, pieces halved
2 tablespoons plain flour
1/4 cup olive oil
1 large brown onion, chopped
3 medium carrots, thickly sliced diagonally
3 celery stalks, thickly sliced diagonally
2 garlic cloves, thinly sliced
1/2 cup red wine
1 1/2 cups Massel beef stock
400g can diced tomatoes
2 medium zucchini, thickly sliced diagonally
2 teaspoons fresh thyme leaves
Mashed potato, to serve
Preheat oven to 150C (130C fan-forced). Toss beef in flour to coat, shake off excess. Heat 1 tablespoon oil in a large heavy-based flameproof casserole dish over medium-high heat. Cook for 3 to 4 minutes each side or until browned. Transfer to a plate. Heat remaining oil in dish. Add the onion, carrot and celery. Cook, stirring, for about 5 minutes or until onion has softened. Add garlic. Cook, stirring, for another minute. Add wine and simmer for 2 minutes or until reduced by half. Add stock, beef and tomato. Cover. Bring to the boil. Bake in oven for 2 hours. Add the thickly sliced zucchini. Bake for about another hour or until beef is tender. Stir in thyme. Season to taste with salt and pepper. Serve with mashed potato.
Self-Saucing Chocolate Pudding
This crowd-pleaser is likely to become a frequently requested dessert!
1/2 cup milk
80g butter, melted, cooled
1 cup self-raising flour
2 tablespoons cocoa powder, plus extra to serve
1/2 cup brown sugar
2 tablespoons cocoa powder, sifted
3/4 cup brown sugar
1 1/4 cups boiling water
Preheat oven to 180°C (160C fan-forced.) Grease a 1.5L capacity ovenproof baking dish Combine milk,melted butter and egg and lightly whisk. Sift flour and cocoa into a large bowl. Stir in sugar. Slowly add milk mixture to flour mixture, whisking until well combined and smooth. Combine cocoa powder and brown sugar for sauce in a bowl. Spoon pudding mix into baking dish. Smooth top. Sprinkle combined sugar and cocoa over pudding. Slowly pour boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray. Bake for 35 to 40 minutes.