With the air outside getting chillier, it’s that time of year again when our minds (and stomachs) turn to steaming stews, hearty, rich meals and delicious desserts to stave off the cold. Turn the tellie onto your favourite cooking show, pour yourself some wine and cook up a feast to warm the soul!
Congratulations to the winners of the Winter Warmer Competition. You can check out their entries below!
Major Winner:
Michelle W – VIC
Frangelico Dark Chocolate Winter Central Heating
1 cup full cream milk
50g good quality dark chocolate
1 shot Frangelico l
1 tablesppon pouring cream
Combine all ingredients in a saucepan and stir over medium heat until soft and velvety.
Pour into a warmed tea cup and forget about the calories!
Runners-Up:
Jeanette K – VIC
Hot mocca made with real chocolate real coffee and a pinch of chilli powder mmmm!
Melissa K – NSW
Bread and butter pudding – my favourite winter warmer!
Ingredients: 2 cups whole milk, 1/4 cup butter, 2/3 cup sugar (brown sugar is better), 3 eggs, 2 teaspoons cinnamon, 1 teaspoon vanilla extract, 3 cups bread, torn into small pieces (french bread works best) and 1/2 cup raisins (optional)
1. In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, and vanilla. Beat at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased baking dish.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm
Lauren W – TAS
Baked salmon with a pistachio crust on creamy mash with asparagus and spinach.. sounds complex but it’s super easy.
x2 Tassie salmon fillets skin off
Stuffing for top of salmon
handful of breadcrumbs, handful of pistachio nuts shelled and a dash of olive oil to make it wet – combine in a blender
Pat the stuffing ontop of the salmon and bake for 45 mins.
Make the mash with 3 potatoes, 1 bit dollops of sour cream some butter and whip until smooth.
Serve with crisp asparagus and wilted spinach.
Lisa A – WA
Chicken tagine with olives and preserved lemons.
Our family’s recipe from Morocco, guaranteed to warm the body and soul.
Serves 4
2-3 Tbsp Olive Oil
1 Red Onion, sliced
3 Cloves Garlic, crushed
Salt and Pepper
3/4 tsp Ginger, ground
1 1/2 tsp Cinnamon, ground
Large pinch of Saffron threads (lightly toasted and crushed)
1 Large Chicken
3 Cups Good quality Chicken Stock
1/2 cup Kalamata Olives
1 Large bunch Coriander chopped
1 Large bunch Parsley chopped
1 Preserved Lemon in salt rinsed and chopped ( can be bought at coles or good international food stores )
Elizabeth D – VIC
Warm Chocolate Lava Cake with Bailey’s Ganache
Ingredients:
1 cup of semisweet chocolate chips
1 cup butter
5 egg yolks
4 whole eggs
3/4 cup white sugar plus additional for sprinkling
1/3 cup plain flour
1/4 cup heavy cream
1/4 cup Bailey’s Irish Cream
120g milk chocolate
Directions:
1. Preheat oven to 180 degrees. Prepare 6-3/4 cup ramekins by lightly buttering each. Lightly coat with sugar, shaking out excess.
2. Melt the semisweet chocolate and butter in top of a bowl set over simmering water. Stir until smooth. Remove from over water and cool for 10 minutes.
3. Beat egg yolks and whole eggs together in a large bowl. Add sugar and beat until thick and light, about 2 minutes. Fold in chocolate mixture.
4. Sift flour, then fold into batter, mixing until smooth.
5. Divide batter among prepared ramekins, filling 3/4 full. Place on a baking sheet and bake about 35-40 minutes or until side of cake are set and middle is still soft. Do not overbake!
6. To prepare the ganache: Stir together the cream and Bailey’s in a small saucepan over medium heat. Just before boiling point, remove from heat and stir in milk chocolate.
7. Using a small knife, cut around the sides of the cakes to loosen. Invert onto plates and drizzle with ganache.