Winter Warmers for Families
Now that the weather has started to cool off and the nights are getting dark it’s time to think about comfort or Hygge food to keep the family warm and whip up a batch of these winter warmers
Here are a few of Home-Start Majik’s favourite go to recipes
Hearty Pasta Soup
- High in fibre, 3 of 5-a-day. freeze before adding pasta
- Easily doubled / halved
Do something different with a pack of tortellini. This filling soup is full of fibre, low fat and full of veg. The perfect lunch or supper
- 1 tbsp olive oil
2 carrots chopped1 ltr Veg Stock
400g tinned tomatoes
- 200g frozen mixed pea & Beans
250g pack fresh filled tortellini (we used spinach and ricotta)
- handful of basil leaves (optional)
- Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
- Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.grated parmesan (or vegetarian alternative), to serveCarrot and Coriander Soup
This Carrot and Coriander Soup is great for warming you up on a cold day. Packed with great flavours this is a great hit!!
- 1 tbsp vegetable oil
- 1 onion chopped
- 1 tsp ground coriander
- 1 potato chopped
- 450g carrots, peeled and chopped
- 1.2l vegetable or chicken stock
- Veggie (if you use vegetable stock)
- handful coriander (about ½ a supermarket packet)
- Heat the oil in a large pan, add the onion, then fry for 5 mins until softened. Stir in the ground coriander and potato, then cook for 1 min. Add the carrots and stock, bring to the boil, then reduce the heat. Cover and cook for 20 mins until the carrots are tender.
- Tip into food processor with the coriander. then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.
- 50g butter
- 1 small onion cut the same size as the potatoes
- 450g white parts of leeks
sliced (save the green tops for another soup or stock)
- 850ml-1.2litres/1½-2pts light chicken
or vegetable stock
- 142ml carton whipping cream
- 125ml full-fat milk
- the white part of 1 leek
finely chopped chives
- Melt the butter in a heavy saucepan. When it foams, add the potatoes, onion and leeks and toss them in the butter until they are well coated. Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid. Cook over a gentle heat for 10 minutes, or until the vegetables are soft but not coloured.
- Uncover the pan and discard the paper. Pour in 850ml/11⁄2 pints of the stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
- Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of the cream and all of the milk.
- To finish the soup, finely shred the white leek and gently cook it in the hot butter for a few minutes until it is softened but not coloured. Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls. Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.