Food that warms the body and the soul is always a good idea. We are in the middle of winter and if you’re feeling like us, some inspiration in the kitchen could not come at better time. We share the perfect winter lunch recipes to warm up the whole family.
Chicken Hot and Sour Soup with Pumpkin by Jamie Oliver
This is a Jamie Oliver favourite, which makes it pretty easy to make with easy-to-find ingredients. Jamie suggests fresh thyme leaves for this recipe!
Ingredients
- 1kg pumpkin
- 6 free-range chicken thighs, skin off, bone out
- Groundnut oil (Conola, avocado or olive oil will do as well)
- 2.5cm piece of ginger
- 2 cloves of garlic
- 3 fresh red chillies
- 1 stick of lemongrass
- 3 lime leaves
- 600ml organic chicken stock
- 1 x 400g tin of light coconut milk
- 150g oyster mushrooms
- 2 limes
- 1 bunch of fresh Thai basil (30g)
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or soft brown sugar
Method
- Trim and peel the pumpkin, cut in half lengthways, then scoop out and discard the seeds. Chop the pumpkin and chicken thighs into 3cm chunks.
- Drizzle 1 tablespoon of oil into a large pan over a medium heat, add the chicken and cook for 5 minutes or until golden, stirring regularly.
- Peel and finely grate the ginger and garlic. Finely slice two of the chillies and bash the lemongrass with the back of a knife. Stir into the pan, then toss in the lime leaves. Cook everything for a further 2 minutes, or until the ginger and garlic has softened, stirring regularly.
Lentil and Ricotta Lasagna by Taste
A delicious lasagna is the ultimate comfort food. Extra, creamy and grilled cheese is the best part. This simple vegetarian lasagna is the perfect addition to the sustainable home and is eqaully – if not tastier and healthier than the meat additions is some lasagna recipes.
Ingredients
- 2 tsp olive oil
- 1 large onion, finely chopped
- 1 carrot, peeled, finely diced
- 2 sticks celery, finely diced
- 2 garlic cloves, crushed
- 150g button mushrooms, sliced
- 2 tbsp tomato paste
- 400g tin chopped tomatoes
- 400g tin brown lentils, rinsed and drained
- 60g All-Bran Original
- 450g fresh low-fat ricotta
- 1 egg
- 25g (1/4 cup) finely grated parmesan
- 125ml (1/2 cup) reduced-fat milk
- 3 fresh lasagne sheets
Method
- Heat the oil in a large heavy based pan over a medium heat. Add the onion, carrot and celery, cook stirring occasionally for 6-8 minutes or until vegetables are softened. Add garlic and mushrooms, cook stirring for 3 minutes more.
- Add the tomato paste, cook stirring for 2 minutes, add the tomatoes, 125ml (1/2 cup) water and the lentils. Cook stirring occasionally for 5 minutes. Add All-Bran Original, simmer for a further 5 minutes or until sauce thickens. Remove and set aside.
- Preheat oven to 180°C or 160°C fan forced, lightly spray a 2 litre (8 cup) capacity oven proof baking dish with oil. Place the ricotta, egg, parmesan and milk in a food processor and process until smooth.
- To assemble the lasagne, spread 2/3 cup of the lentil mixture over the base of the prepared dish. Top with 1 lasagne sheet, cutting to fit if necessary. Top with half the remaining lentil mixture, then 1/3 of the ricotta mixture. Repeat with another lasagna sheet, the remaining lentils and 1/3 of the ricotta. Finish with a third lasagna sheet, and spread evenly with the final ricotta mixture.
- Bake in the preheated oven for 30–40 minutes or until top is golden and bubbling. Let the lasagna sit for 5 minutes before cutting. Serve garnished with fresh basil or baby rocket leaves if desired.
Salted Caramel Apple Galette by Sally’s Baking Addiction
In Sally’s own words “From scratch salted caramel apple galette is as delicious and impressive as pie, but half the work! This easy fall dessert is complete with homemade pie crust and a drizzle of salted caramel. Serve with a scoop of ice cream for the ultimate indulgence!
Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled), plus more for work surface
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (115g; 1 stick) cold unsalted butter, cubed
- 1/4 cup (60ml) ice cold water
Filling and Topping
- 2 – 3 large apples, peeled and sliced into slices (about 4–5 cups slices)
- 1/4 cup (50g) packed light or dark brown sugar
- 1 and 1/2 Tablespoons (12g) all-purpose flour
- 2 teaspoons fresh lemon juice (to prevent apple browning)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- salted caramel sauce
- egg wash: 1 large egg beaten with 1 Tablespoon milk
- optional: 1/3 cup (40g) Diamond of California chopped walnuts
