Winter Recipes
Introducing our Winter Recipes series...
Following customer feedback, we know that one of the main things requested by our listeners is more recipes. It is our aim to provide you over the next few weeks as we head into winter with some of the cosiest recipes that will keep you warm and saturated over the coming months.
Baked Apples and Rosemary
Ingredients:
- 125g (4oz) brioche or any good bread
- 45g ( 1 1/2oz0 Butter
- 60g (2oz) brown sugar
- 2 tsp rosemary
- 1 lemon, rind grated and squeezed
- 4 medium cooking apples
- 600ml ( 1 pint) boiling water
- Sprigs of rosemary to garnish
- Cream whipped and flavoured with few drops of vanilla
- icing sugar ( optional)
1. Preheat oven to 220 or Gas 7
2.Place brioche, butter, sugar, rosemary and lemon rind in a food processor and pulse until fine breadcrumbs.
3. Cut apples horizontally and scoop out the the core. Rub with lemon juice.
4. Heap the crumb mixture on the apples.
5. Place in a dish that will comfortably hold the apples upright.
6. Pour the boiling water around the apples
7 Bake for 15 minutes or until the apples are soft and the topping brown.
8 Decorated with sprigs of rosemary, serve with the cream and a dusting of icing sugar
Pumpkin Soup
- Pumpkin leftovers (tip - once you're done with your pumpkin, peel the skin using a potato peeler!)
- 1 carrot
- 1 red onion
- 1 white onion
- 200g cherry tomatoes
- 1 and a half teaspoons of ground ginger, garlic powder, tumeric and curry powder
- 400g vegetable stock
Step 1: Cut the pumpkin leftovers, carrot, cherry tomatoes and onion into rough pieces and place on a baking tray with a glug of olive oil.
Step 2: Roast the vegetables for 30 minutes.
Step 3: Once the vegetables are done add to a large saucepan with the stock and spices and simmer for 10 minutes.
Step 4: Blend and serve with a dash of cream on top if preferred.
Mushroom Stroganoff
First up in our Winter Recipes series is a comforting Mushroom Stroganoff. Yes, if you haven't already noticed we are kicking things off with a vegetarian (and vegan!) friendly option for our readers.
Curated by our very own Operator, here are the simple steps required to make your very own hearty Mushroom Stroganoff. Before you begin, we recommend checking out these tips from the RNIB about cooking with a visual impairment!
Ingredients:
- Butter (around 15g, but this is more to your taste)
- 2 handfuls of mushrooms
- 1 tablespoon of plain flour
- 350ml veg stock
- 150ml coconut cream or milk
- 1 tablespoon dried thyme, rosemary, and oregano
Step 1: Take a large non-stick pan and begin to heat it up on a low heat. Add a generous knob of butter to the pan.
Step 2: While the butter is melting (make sure it does not burn!), roughly chop - or tear! - the mushrooms. Add the mushrooms to the pan.
Step 3: Cook the mushrooms on a low heat until they start to absorb the butter and caramelise slightly.
Step 4: Sprinkle the flour onto the mushrooms and add your veg stock.
Step 5: Put the pan on to simmer until the stock thickens.
Step 6: Once the stock has reduced, and you are left with a thick sauce, add your coconut cream, thyme, oregano and rosemary.
Step 7: Cook for 5 more minutes. Serve with rice, pasta or potatoes.