Now that it’s a little cooler in the evenings, salad and cold meats won’t cut it anymore. The whole family will love these delicious warm meals, perfect for winter.
A warm and filling supper, great in cold weather. Serve with toasted seed loaf.
- 1 onion, chopped
- 2 carrots, chopped
- 1 stick celery, chopped
- 500g butternut cubes
- 3cm fresh root ginger, grated
- 1 apple, peeled, cored and chopped
- 25ml powdered chicken/veg stock
- 350ml milk
- 500ml water
- Plain yoghurt to serve, or chopped chives
- Fry the onion in a mixture of butter and oil on medium heat, in a large pot, until translucent.
- Add the rest of the prepared vegetables, cook for 2-3 minutes without browning.
- Add the stock powder, milk and water. Boil until the butternut is soft, and blend with a hand-held blender until a smooth consistency. Add more liquid if you prefer a thinner consistency.
- Serve in bowls topped with a generous swirl of yoghurt or chopped chives.
Beef and lentil bobotie
Lentils contain a generous amount of folate, protein, dietary fibre and B vitamins.
- 2 onions, chopped
- 1kg lean beef mince
- 30ml mild curry powder
- 1 tin lentils, rinsed and drained
- 3 slices brown bread, soaked in 200ml milk
- 1 cup of raisins
- 60ml fruit chutney
- 5 eggs
- 250ml plain yoghurt
- 5ml turmeric
- 8 bay leaves
- Dry fry the mince until browned. Add the onions and curry powder and fry for a further three minutes, stirring often. Add the lentils, soaked bread, raisins and chutney, and stir through.
- Transfer the mince mixture to one large oven-proof dish, or six smaller dishes. Smooth over the surface.
- Beat the eggs and plain yoghurt together with the turmeric. Pour this mixture over the smoothed surface of the mince mixture.
- Press bay leaves into the top and bake at 180°C for about 20 minutes, or until egg mixture is golden.
- Serve with a side salad or fresh salsa.
Chicken and broccoli stir-fry
Broccoli is a great source of folate, as well as many other nutrients, including iron and loads of vitamins and minerals.
- 30ml sesame oil
- 4 chicken breasts, sliced
- 250g tenderstem broccoli, or broccoli florets
- 4cm fresh root ginger, grated
- 150g stir-fry julienne vegetables
- 50ml soy sauce
- 30ml chopped fresh coriander
- In a large frying pan or wok set to high, heat half the sesame oil and fry the chicken strips until just tender. Remove from wok.
- Add the remaining sesame oil to the wok and then add the broccoli, ginger and julienne vegetables.Cook, tossing every few seconds, until tender.
- Return the chicken and add the soy sauce and coriander. Toss well and serve immediately with brown basmati rice.
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