Warm and Hearty Winter Recipes

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By Phophi Tshikovhi

This article is exclusive to the Online Edition 4 of VARSITY News.

 

As the cold weather settles in, our bodies start to crave warm and filling foods. With the examination season upon us, the temptation to regularly order takeaways grows but unfortunately this is not sustainable both for our pockets and health.

Here are three classic and warm comfort food recipes that are not only filling but are also friendly to your student budget as a self-catering student.

 

  1. Spaghetti Bolognese
  • Sauté 1 chopped onion, 2 chopped tomatoes, 1 chopped green pepper until soft.
  • Add the mince and seasoning then fry until adequately cooked and brown. Add a tin of canned tomatoes and simmer for 15 minutes. You can use soy mince or add extra veggies if you are vegetarian
  • While the mince is cooking. Bring a large pot of salted water to the boil.  Add the spaghetti and cook for about 15 minutes or until soft but still firm

 

  1. Chicken or vegetable soup
  • Sauté the finely chopped onion, leeks and carrot in oil for 5 minutes. If you would like a kick of ginger, garlic, chili or any other spice, fry your veggies in your seasonings of choice
  • Add water, KNORR Vegetable Stock pot and potatoes
  • If you are making chicken soup, add chicken and water with some salt to a boil. Skim the foam that rises to the top, add the vegetables and seasoning then simmer for 30 minutes
  • Bring to the boil then reduce the heat and allow to simmer until vegetables are tender
  • You can puree the vegetable mix if you would like a smooth soup, or you can enjoy a chunky soup
  • Add salt and pepper to taste and serve with some bread
  1. Sausage and mash
  • Fry sausages for 12-15 minutes until cooked enough (vegetarians can use Frys meatless sausages)
  • Place cubed potatoes into boiling water and cook until tender
  • When cooked, drain the potatoes then create a mash with margarine and milk until soft and fluffy
  • Mix Knorr Brown Onion Soup with a little bit of water to make a smooth paste
  • If available, stir 3 tablespoons of mustard with water then add into the gravy mixture and allow to simmer until thickened (otherwise just thicken the gravy with plain water)
  • Serve the sausages with the creamy mashed potatoes, the brown onion gravy and you can warm up some frozen peas to serve on the side

 

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