Normal
0
false
false
false
EN-AU
X-NONE
X-NONE
Not that you would know it with the high May temperatures we have experienced, but winter officially arrived on June 1st – traditionally a time for hearty, hot meals and a little indulgence.
Switching seasons in the kitchen is just like overhauling your wardrobe when the weather changes says Dairy Australia’s Food Communications Manager, Amanda Menegazzo.
“It’s time to get inspired with the change of season,” she says.
“Swap your salad spinner for your slow cooker, update your shopping list to make the most of seasonal produce and get set for a winter of nostalgic, warm-me-up comfort dishes.”
The Dairy Kitchen has some great tips and tricks.
Get your knives sharpened and ready to make short work of winter’s abundance of root vegetables.
Add a large tub of Greek yogurt to your weekly shop. This calcium-rich superfood adds a silky smooth texture and tangy bite to soups, curries, casseroles and slow-cooked stews.
Make and freeze a stack of cheese sandwiches so the kids can easily grab one to put straight in the sandwich toaster for a warm and nutritious toastie after school.
Dust off the stick-blender to turn nutritious winter veggies into hearty soups and sauces.
“As we edge towards shorter days and lower temperatures every home cook needs some new ideas to help add some extra oomph to the family menu,” Amanda said.
With this in mind Amanda has created a new collection of delicious winter dishes from The Dairy Kitchen that will inspire, tempt and satisfy.
Sweet Potato, Capsicum and Red Lentil Soup
Makes approx. 2 litres
Sweet Potato, Capsicum and Red Lentil Soup
Ingredients:
1 tablespoon oil
1 large onion, diced
2 red capsicums, roughly chopped
5cm piece fresh ginger, peeled and chopped
2 cloves garlic, crushed
2 teaspoons whole cumin seeds
1 teaspoon turmeric
pinch dried chilli flakes, plus extra for serving
salt, to taste
500g orange sweet potato, peeled & chopped
400g can good quality chopped tomatoes
1 cup red lentils
6 cups chicken or vegetable stock
500ml Greek-style natural yogurt
1/2 cup finely chopped coriander, plus extra for garnish
Method:
Heat oil in a large pot, add onion and cook over medium heat until translucent. Add capsicums, ginger, garlic, spices and salt and cook for 1-2 minutes. Add sweet potato, tomatoes, lentils and stock to the pot and simmer, partly covered and stirring occasionally, for 45-50 minutes or until the vegetables and lentils are tender. Cool slightly before blending then return to the pot.
2. Warm gently without boiling and stir through half the yogurt and coriander. Serve with a swirl of remaining yogurt and garnish with coriander and chilli.
Greek Lamb and Eggplant Pasta Bake
Serves 6-8
Greek Lamb and Eggplant Pasta Bake
Ingredients:
Red sauce:
1 tablespoon oil
1 onion, finely chopped
500g minced lamb
1/4 cup chopped flat-leaf parsley
1 clove garlic, crushed
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon sugar
salt and freshly ground black pepper, to taste
600g eggplant, cut into 2cm pieces
700ml bottle tomato passata (Italian tomato cooking sauce)
White sauce:
40g butter, chopped
1/4 cup plain flour
1/4 teaspoon nutmeg
2 cups milk
2 eggs
250g Greek-style natural yogurt
1/2 cup grated parmesan cheese
300g penne pasta, cooked to packet instructions, drained
Method:
For the red sauce: Heat oil in a large saucepan and cook the onion over medium heat for 3-4 minutes. Add lamb and cook over high heat, stirring to break up lumps for 5 minutes or until browned. Stir in the parsley, garlic, oregano, cinnamon, sugar and seasonings and cook for 1-2 minutes. Add the eggplant and passata, cover and simmer for 30-40 minutes. Remove the lid and cook for a further 10 minutes until reduced slightly.
For the White sauce: Melt the butter in a saucepan over medium heat, add the flour and nutmeg and cook, stirring, for 1 minute without colouring. Whisk in milk and cook until smooth and thick, whisking continuously. Remove from the heat and whisk in eggs, yogurt and half the parmesan. Season with salt to taste.
3. Combine half of the pasta with the red sauce and spoon into a lightly buttered 5 litre casserole dish. Combine the remaining pasta with the white sauce and spread evenly over the red sauce mixture to cover. Sprinkle with remaining cheese and bake at 200⁰C for 25-30 minutes or until golden brown.
Chocolate Self-Saucing Pudding
Serves 4
Ingredients:
60g butter
1 cup self raising flour
1/4 teaspoon bicarbonate of soda
2 tablespoons cocoa
1/2 cup castor sugar
1/4 cup milk
1 egg, lightly beate
1 cup brown sugar
2 tablespoons cocoa, extra
1 tablespoon plain flour
3/4 cup hot water
cream, for serving
Method:
1. Melt butter in a large mixing bowl and microwave on high for 1 minute.
2. Add flour, bicarbonate of soda, cocoa, castor sugar, milk and egg, mixing well.
3. Spoon evenly into 4 buttered 1 cup microwave dishes. Combine brown sugar, cocoa, flour and hot water, pour evenly over the puddings.
4. Cover and cook on medium for 6 minutes on a rack or until set. Stand, covered, for a further 5 minutes before turning out. Serve with cream.
The post The winter kitchen appeared first on Burwood Scene.