Tasty Winter Recipes
It's cold out, so let's warm up!
Are you looking for some more yummy things to bake with your little ones? We have got a few ideas for you to try out!
First up –
A Squidgy chocolate pear pudding (which sounds amazing just from its name)
This desert will take you 20 minutes to prepare and then 35 minutes to cook. It’s very easy to do and will serve up to 8 people.
200g butter (plus some for greasing)
300g golden caster sugar
4 large eggs
75g plain flour
50g cocoa powder
410g canned pear halves (you’ll need to drain the juice!)
100g plain dark chocolate
25g flaked almonds (these are optional!)
- Heat oven to 190°C. Lightly grease a roughly 20 x 30 cm 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 spin 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 wish. You can also freeze the cake at this point if you would like to!
- Bake in the centre of the oven for 30 minutes or until the mixture is crusty on the surface and lightly cooked inside. Make sure it doesn’t overcook and the cake will become spongy rather than gooey in the centre. Can be served with cream or ice cream.
A more savoury dish, but if you’re keen to teach your kids more about cooking, then this is a great place to start –
Roast Chicken with Winter Vegetables
1 small celeriac (peeled and cut into chunks)
400g swede (peeled and cut into chunks)
2 large sweet potatoes (scrubbed and cut into chunks)
2 medium parsnips (scrubbed and quartered lengthways)
2 large garlic cloves, thinly sliced
2 tbsp olive oil
½ tsp cumin seeds
A few sprigs of sage
4 skinless bonelss chicken breast fillets
4 slices prosciutto
- Preheat the oven to 200°C. Put the celeriac, swede, sweet potato, parsnips and garlic in a large roasting tin. Sprinkle with the olive oil and cumin, and season with salt and pepper. Toss the vegetables together so they are lightly coated in oil. Put in the oven towards the top and roast for 30 minutes.
- Meanwhile, lay a couple of sage leaves on each chicken breast, then wrap each with a slice of prosciutto to enclose.
- Take the roasting pan from the oven and turn the vegetables over. Now lay the chicken on top. Roast for 30 – 35 minutes more, until the vegetables are tender, and the chicken is done. Serve with steamed broccoli – or whatever you feel like!
And our last recipe, another savoury choice, a Winter Greens Puff Pie
1 tbsp olive oil
1 onion (copped)
2 garlic cloves (crushed)
Pinch of nutmeg
400g mixed winter greens
½ lemon (juiced)
320g puff pastry
1 egg (for glazing)
- Heat oven to 200°C. Heat the oil in a large saucepan, add the onion with a pinch of salt and gently fry until softened (around 8 – 10 minutes) Stir in the garlic and nutmeg, cook for a minute, then add the greens along with a splash of water. Stir until wilted, so around 3 minutes then stir in the mascarpone, parmesan and a squeeze of lemon juice. Season well and tip the mixture in to the base of a 20cm pie dish.
- Unroll the puff pastry and brush the edges of the pie dish with water. At this point, you can do whatever you like with the pastry – crimp, lattice or decorate however! Seal it to the edge of the pie dish, brush with the beaten egg and bake for 35 minutes until risen and golden. Allow to cool for 10 minutes before serving!
Let us know if you try any of these different things - we love hearing from you!