Cold weather calls for comfort food, and we’ve put together a delicious 3-course meal that’ll keep you warm through Winter.
Pumpkin & Walnut Spinach Salad
600g butternut pumpkin, deseeded, peeled and cut into chunks
2 tsp olive oil
2 tsp honey
1 tsbp lemon juice
1 tbsp honey, extra (heated)
2 tbsp extra virgin olive oil
1 packet baby spinach leaves
½ cup chopped walnuts
Salt & pepper to taste
Dried thyme seasoning
Step 1. Drizzle the olive oil into a frying pan on medium-high heat and add the pumpkin. Drizzle in the honey and add salt & pepper, and dried thyme to taste. Make sure each piece is well coated and cook until softened and slightly charred in places.
Step 2. Add the spinach leaves and chopped walnuts. Cook for 30 seconds or so, slightly warming them and allowing the flavour to develop.
Step 3. Remove from heat and arrange on individual plates; add the fresh lemon juice and drizzle the extra honey over the salad. Serve immediately.
Slow Cooker Beef Bourguignon
A slow cooker is a great investment if you want to save time; just pop all the ingredients into the cooker and set the timer.
1 kg boneless beef chuck, cubed
2 cups chicken broth
1 cup red cooking wine
½ cup tomato puree
¼ cup soy sauce
3 cloves of garlic, chopped
5 carrots, peeled and sliced
450 grams potatoes, peeled and chopped into quarters
2 white onions, peeled and chopped into quarters
Salt & pepper to taste
Step 1. In a large frying pan, sear each side of beef for 2-3 minutes- this is optional, but gives the beef a nice crispy texture on the outside, then add to the slow cooker.
Step 2. Add the red wine, chicken broth, tomato puree and soy sauce to the skillet, allowing the mixture to simmer. Slowly add the flour and whisk through, then add the sauce mixture to the slow cooker.
Step 3. Place the carrots, potatoes, garlic and onions to the slow cooker, stirring through to ensure all the elements are evenly coated. Pop the bay leaves into the pot.
Step 4. Cook on low for 8-10 hours until beef is tender.
Step 5. Ladle into serving bowls and serve with fresh crusty buttered bread.
Stuffed Baked Apples
6 large apples (Granny Smith are great for a tarter flavour)
¾ cup brown sugar
3 tbsp margarine
½ cup apple juice
¼ cup sultanas
¼ cup chopped walnuts
¼ cup macadamias
¼ old fashioned oats
1tsp ground cinnamon
1 tsp nutmeg
Step 1. Preheat oven to 205 degrees C.
Step 2. Wash, peel and core the apples. Place apples into a lightly greased deep baking dish.
Step 3. Combine the brown sugar, margarine, apple juice, sultanas, walnuts, macadamias, oats, cinnamon and nutmeg in a bowl and mix well.
Step 4. Spoon the mixture into the cored apples and pour 2.5cms water into the bottom of the baking dish.
Step 5. Bake for 45-60 minutes, or until the apples are tender. Keep topping up with water during the baking process, if needed, as this will prevent the apples from drying out.
Step 6. Serve warm, dusted with icing sugar and garnished with a sprig of mint, or add some plain vanilla icecream and caramel sauce for extra indulgence.
Annette W – Seeing Me Project