Misty mornings, bright daylight, smell of woollen sweaters, falling of dried leaves and aroma of freshly baked cakes; mark the beginning of my winter days. In so many ways winter has been special to us, it gives us a reason to be cosy with family, we celebrate food over bonfire, vacations gets real special and so many delicious recipes to choose from. Down the years we have collected authentic recipes from friends, family and inspirational chefs; which have created sensational winter food memories. These winter special recipes are easy to make, appealing to the eyes and very delicious to taste.
Have a look at this 5 easy to make recipes for winter, which should make you the hero amongst your family and friends this winter:
- Recipe for a squidgy hot pudding:
200g butter, plus extra for greasing
300g golden caster sugar
4 large eggs
75g plain flour
50g cocoa powder
410g can pear halves in juice, drained
100g plain dark chocolate (70% cocoa solids)
25g flaked almonds (optional)
Cream or ice cream, to serve
- Heat oven to 190C/170C fan/gas 5. Lightly grease a roughly 20 x 30cm shallow ovenproof dish. Put the butter in a large saucepan and place over a low heat until just melted. Remove the butter from the heat and stir in the sugar until well combined.
- Whisk the eggs together in a large bowl. Gradually add the eggs to the butter and sugar, beating well with a wooden spoon in between each addition. Sift the flour and cocoa powder on top of the egg mixture, then beat hard with a wooden spoon until thoroughly combined.
- Pour into the prepared tin or dish and nestle the pears into the chocolate batter. Put the chocolate on a board and cut into chunky pieces roughly 1.5cm with a large knife. Scatter the chocolate pieces over the batter and sprinkle with almonds, if you like. Can be frozen at this stage.
- Bake in the centre of the oven for 30 mins or until the mixture is crusty on the surface and lightly cooked inside. Do not allow to overcook, as the cake will become spongy rather than gooey in the centre. Serve warm with cream or ice cream
- Recipe of ice cream with Jasmine sencha green tea:
Here is the recipe for the ice-cream made with Sencha green tea with Jasmine blend (Shanti). You can replace with any tea leaves or some of the matcha powder.
2 cups whipping cream
250 ml condensed milk
1/4 cup shanti tea leaves
Toasted black sesame (optional)
- Heat the cream with the tea leaves. Do not let it come to a boil.
- Take off the heat. Cover and cool so the tea gets infused.
- Strain while pressing on the tea leaves to get maximum flavour.
- Chill in the fridge overnight otherwise the cream will not whip.
- whip the cream till you have soft peaks. Combine with the condensed milk.
- Sprinkle some toasted sesame.
- Pour in a chilled cake loaf tin. Sprinkle some more black sesame on top.
- Freeze for 5-6 hours or longer.
- Recipe for the vegans, cheese and jalapeno stuffed kachori:
500 Gram Flour
15 Gram Ajwain
1/4 Cup Oil
For frying Oil
20 Gram Salt
100 Gram Cottage cheese
50 Gram Cheddar Cheese
50 Gram Jalapeno
- Sieve flour, put oil and rub with your palm.
- Now add salt, Ajwain, black onion seed and mix well.
- Make a well in the center, add enough water and knead into stiff dough. Make small size of balls and keep a side.
- Heat oil, add ajwain and cottage cheese. Cooke for some time with salt and red chili powder.
- Keep this mixture for cooling. Now add grated cheddar cheese and chopped jalapeno.
- Stuffed this mixture in inside the balls and flatten with your palm.
- Deep fry and serve hot with tamarind chutney.
- Recipe for Chocolate Rasmalai terrine
2 Tbsp agar agar or gelatine
1/4 cup sweet wine
1 tsp powdered sugar(icing sugar)
2 Tbsp double cream
100 gm chocolate
1 cup whipped cream
6 pieces rasmalai
Gold leaves and rose petals, to garnish
- Melt the chocolate and let it cool down a bit.
- In bowl mix gelatine, sweet wine, sugar, double cream.
- Heat this mixture for a minute or two till the gelatine melts.
- Mix the whipped cream with the chocolate. Add the agar mixture to it.
- Take a rectangular elongated mould and line it olive oil with a pinch of icing sugar.
- Place some chocolate mixture in it. Now place the rasmalai slices over the chocolate mixture.
- Cover the ramalais with the rest of the chocolate mixture.
- Deep freeze this for atleast three hours.
- Slice and decorate with gold leaves and rose petals.
- Recipe for Lemongrass pork sandwitches:
2 lbs boneless pork butt
cut into 1/4-inch thick slices, 8-inch length by 2 1/2-inch width
4-6 8- inch baguette rolls sliced lengthwise in the center
1/2 bunch cilantro leaves
5 Jalapeno chilies deseeded and thinly sliced
Pickled carrots and daikon store-bought or homemade
Lemongrass Pork Marinade:
- 1/2cup minced lemongrass
- 1/2cup sugar
- 3tablespoons fish sauce
- 1 1/2tablespoons ground black pepper
- 5shallots peeled and minced
- 3cloves garlic peeled and minced
- 2tablespoons roasted sesame oil
- 2tablespoons peanut oil/regular cooking oil
- 2tablespoons sweet soy sauce
- Lightly pound the pork slices with a mallet/back of the kitchen knife. In a bowl, mix all the Marinade ingredients well. Put in the pork slices and marinade for about 1-2 hours/overnight. Discard excess marinade before use.
- Preheat grill until ready to use. Gently arrange marinated pork slices onto the grill. Grill until the pork is nicely charred on both sides and meat is thoroughly cooked. If use indoor broiler oven, broil for 5-7 minutes on each side or until the meat is completely cooked and nicely charred.
- Remove lemongrass pork from grill and assemble the baguettes with mayonnaise spread, and then put the sliced Jalapeno chilies, a slice of grilled lemongrass pork, and finish off with a handful of pickled carrots and daikon and cilantro leaves. Serve a whole baguette or cut the baguette into half.
The above recipes are collected from Google based on their unique appeal, we think they are a perfect try outs for this season of colors and celebrations!