It’s cold outside and we love the winter breeze. But isn’t this also just the perfect season to eat some warm and tasty food? In this weather, imagine your table filled with roasted and baked food, together with warm soup or hot chocolate. Yum! The foodie in us just thought of sharing to you some of our favourite winter warmer food, so we put together their recipes! So, let’s start cooking, shall we?

1. Roasted Chicken with Winter Vegetables

Servings 4 | Prep Time: 00:15 | Total Time: 00:45

Ingredients:

1 Large Onion

½ kg Baby Red Potatoes

4 Large Carrots

2 Small Turnips

1 Small Fennel Bulb

8 Sprig Fresh Thyme

7 Cloves Garlic

1 tbsp. Olive Oil

Salt

Pepper

1 Whole Chicken

1. Preheat the oven to 230 degrees Celsius.
2. In the centre of a jelly roll pan, arrange onion slices in a single layer.
3. In a large bowl, toss potatoes, carrots, turnips, fennel, 4 thyme sprigs, 3 garlic cloves, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well mixed. Spread in an even layer around onion slices in the pan.
4. If needed, remove the bag with giblets and neck from the chicken cavity.
5. Rub chicken cavity with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. 6. Place remaining 4 thyme sprigs and 4 garlic cloves in the cavity and tie legs together with kitchen string. Rub remaining 1 teaspoon oil on the chicken and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
6. Place chicken, breast side up, on onion slices in the pan. Roast for 45 minutes or until juices run clear when the thickest part of thigh is pierced with a tip the knife and temperature on the meat thermometer inserted into the thickest part of the thigh reach 80 degrees Celsius. Let chicken stand on the pan for 10 minutes to set juices for easier carving. 
7. Transfer vegetables around the chicken to a serving platter, leaving space in the centre for chicken. Transfer chicken and onion to the serving platter with vegetables, tilting the chicken slightly as you lift to allow any juices inside to run into the pan. Skim and discard fat from juices in the pan; pour into a small bowl and serve with chicken.
8. Garnish with additional thyme sprigs.

Source: Roasted Chicken with Winter Vegetables Recipe 

2. Pumpkin Soup

Servings: 6 | Prep Time: 00:15 | Cook Time: 00:30

750 g jap pumpkin diced

250 g potatoes diced

2 onions diced medium

3 chicken stock cubes crumbled

3 1/2 cups water

250 ml thickened cream

1 pinch salt and pepper

1. In a large saucepan, mix all ingredients except the cream.
2. Simmer until the vegetables are tender.
3. Remove from heat.
4. Blend until smooth.
5. Add cream and stir through (do not boil after adding cream).
6. Season with salt and pepper to taste.

Source: Pumpkin Soup

3. Potato, Bacon, Onion, Garlic Bake

Servings: 6 | Prep Time: 00:25 | Cook Time: 1:30

2 tsp olive oil

4 bacon rashers chopped

1 brown onion chopped

1 garlic clove crushed

1 1/2 kg potatoes peeled thinly sliced

300ml thickened cream

1/2 cup milk

1 1/2 tsp chicken stock powder

1/2 cup tasty cheese grated

1 pinch cracked pepper 

1. Preheat the oven to 200C. Lightly grease an 8-cup capacity baking dish.
2. Heat the oil in a large frying pan on high. Saute bacon, onion and garlic for 4-5 minutes until the onion is tender and the bacon is golden.
3. Layer the potatoes and onion mixture alternately in the baking dish.
4. In a large jug, whisk together cream, milk and stock powder. Pour over the potatoes and cover with foil. Bake for 1 hour, until the potatoes are tender.
5. Remove the foil, and sprinkle with cheese. Bake for a further 15 minutes while uncovered until the cheese has melted and is golden.

Source: Potato, Bacon, Onion and Garlic Bake

4. Louise’s Lasagne

Servings: 6 | Prep Time: 00:25 | Cook Time: 1:15

1 tbs oil

700 g beef mince

1 onion chopped

2 garlic cloves crushed

2 x 400 g canned diced tomatoes

100 g tomato paste

2 tbs dried oregano *to taste

1 tbs dried basil leaves *to taste

1/2 tsp dried rosemary *to taste

1 pinch salt and pepper *to taste

Cheese Sauce

60 g butter

1/3 cup plain flour

3 cups of milk

1 cup cheese shredded

1/4 cup parmesan shredded

1 pinch salt and pepper *to taste

Lasagne Layers

250 g lasagne sheets

1/2 cup tasty cheese

1/4 cup parmesan shredded

A. Bolognese Sauce:

1. heat oil in a large saucepan.
2. Add minced onion and garlic, and cook until meat is brown.
3. Add remaining bolognese ingredients and simmer gently for 15 minutes.

B. Cheese Sauce:

1. Melt butter in a medium saucepan over low heat.
2. Stir in flour until smooth, and cook gently, stirring for half to a full minute.
3. Add milk, stir and bring to a simmer. Stir constantly until smooth and thickened.
4. Add remaining cheese sauce ingredients. Stir over heat until cheese melts.

 

1. Spray a rectangular baking dish with oil. Arrange 3 lasagne sheets over the base.
2. Spoon one-third of the bolognese sauce over pasta sheets. Spread evenly to the edges of the dish.
3. Spoon one-third of the cheese sauce evenly over the meat layer. Repeat these layers twice.
4. Top with remaining pasta sheets and cheese sauce, and shredded parmesan cheese.
5. Bake at 180C for 50 minutes, covering with foil when the top is a light golden brown.

Source: Browse All Best winter recipes

For more Winter Recipes, you may learn more here.