Winter Warmers - Great British Recipes

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Winter Warmers - Great British
Recipes
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When you think about your favourite food, the
likelihood is that your mind travels back to a
traditional recipe that your mum used to make for
you after long day at school. The smell of a
simple beef stew bubbling away as you excitedly
kick your shoes off at the door at the end of an
arduous, chilly day is familiar and welcome to
many of us. The aroma of a homemade soup waiting
for you at the dinner table is a kind of love
that is unlikely to be replicated. As we grow
older, some of these childhood favourites stay
with us, including some that were available from
the school cafeteria. Knowing how to throw
together a hearty, home cooked meal doesnt have
to be tough- getting a few basic recipes down
can be the difference between a meal like your
mum used to make and a soggy takeaway being
delivered to your door out of desperation on a
grey, rainy night. Weve put together a few
recipes that are cheap, easy to make, and ready
to welcome you through the door with open arms
after a commute home from work during the cold
snap. Better still, you dont need any fancy and
expensive gadgets to make them!
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Stew
The best part about these types of dishes is that
you could quite literally throw a few bits in
there that are just knocking about in the fridge.
Much more than just a meat and veg combination,
this dish really can be whatever you wish to
make it! We personally love it with thick, rich
gravy that has absorbed whatever herbs and
spices we have on hand.
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Stew Recipe

• Ingredients
• 900g stewing steak
• 3 tablespoons of vegetable oil
• 4 crumbled beef stock cubes
• 1L water
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• ½ teaspoon ground black pepper
• 3 large potatoes
• 4 carrots
• 1 onion
• 2 teaspoons cornflour
• 2 teaspoons cold water
• Method
• Cook the beef in oil over medium heat until brown
• Dissolve stock cubes in water and pour into the
  pan
• Stir in rosemary, parsley and pepper, simmer over
  reduced heat for 1 hour
• Stir in the potatoes, carrots and onions
• Dissolve cornflour in water and stir into the
  stew

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Toad in the Hole
Few things are more comforting than a baked
banger with a crispy skin! Extra points for a
homemade Yorkshire pudding theyre surprisingly
easy to make at home with due care and patience
not to open the oven before theyre quite done.
While it may drag up images of a sad lunchtime
option presented in a school cafeteria, when
done properly it maintains just the right amount
of stodge and nostalgia to keep you warm on a
cold night.
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Toad in the Hole Recipe
Ingredients

• 100g plain flour
• ½ tsp English mustard powder
• 1 egg
• 300ml milk
• 3 thyme sprigs
• 8 sausages
• 2 tbsp sunflower oil
• 2 onions
• 1 tsp soft brown sugar
• 500ml beef stock
• Method
• Heat the oven to 220c, tip flour into the large
  mixing bowl and stir in the mustard powder with
  salt
• Make a well in the centre and pour the egg and
  milk into it. Whilst stirring, gradually add the
  flour
• Add more milk if needed until all the milk and
  flour is mixed
• Drop your sausages into a 20 x 30cm roasting tin.
  Add 1 tbsp of oil and roast in the oven for 15
  minutes
• Once cooked - pour in the batter
• Bake in the oven for 40 minutes until the batter
  is cooked
• Make your gravy and any other added extras!

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Cheese Toastie

• Lashings of melted cheese between thick slices of
  bread are a simple treat revered both adults and
  children alike! The type of cheese used is open
  to the person about to devour it, as is the
  decision to add or not to add any meaty or saucy
  additions. Its more continental counterpart, the
  Croque Monsieur or Croque Madame is a great
  alternative when you feel like shaking things up
  a little!
• Ingredients
• 25g butter
• 100g grated cheddar cheese
• Method
• Butter the bread and arrange the cheese over half
  of the slices, buttered side down
• Preheat a frying pan
• Cook the sandwiches for 2 mins on each side until
  the bread is golden brown and the cheese has
  melted
• Dont be afraid to add some ham or sauce too!

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Jacket Potatoes

• The ultimate comfort food. A salty, crispy skin
  with a fluffy, white filling underneath lashings
  of butter, cheese and piping hot baked beans
  feel like a warm hug on a cold night, although
  generally the toppings are interchangeable. The
  hardest part is choosing! While floury varieties
  such as King Edward and Maris Pieper are
  traditional, a great (and health conscious!)
  alternative is the sweet potato which has boomed
  in popularity in the past few years.
• Ingredients
• 4 large baking potatoes
• 2 tsp olive oil
• 200ml soured cream
• Any fillings you would like
• Method
• Heat your oven to 220c/200c
• Rub a little oil over each potato and put in the
  oven for 20 minutes
• Turn the oven down to 190c/170c and bake for 45
  minutes until the skin is crisp and the flesh is
  soft
• Cut a cross on top of the potato
• Add a dollop of soured cream and your favourite
  topping!

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Soup

• Whether a tin of Heinz hiding at the back of the
  cupboard, or a homemade effort, theres no
  denying that a bowlful of soup is a sight for
  sore eyes when it starts getting a little
  chillier outside. Even better, you can cram in a
  few of your five a day if youre starting from
  scratch! With so many flavour options available
  online, you can get really creative with
  combinations using whatever you have to hand.
• Spicy Pumpkin Soup Recipe
• Ingredients

• 1 teaspoon of salt
• 4 cups of low sodium chicken stock
• 2 bay leaves
• 2 cans 100 pumpkin puree
• 1 cup of water
• 3 tbsp heavy whipped cream
• 1/8 teaspoon black pepper

• 1 tbsp unsalted butter
• 1 ½ cups of chopped yellow onions
• 2 cloves garlic
• 1 ½ teaspoons yellow curry powder
• ¾ teaspoon ground cumin
• ½ teaspoon ground coriander
• Small pinch of cinnamon

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Spicy Pumpkin Soup
Recipe

• Method
• Melt the butter over medium heat and add the
  onions and saute until softened
• Add the minced garlic, ginger, curry powder,
  cumin, coriander, cinnamon and salt cook for 3
  mins
• Add stock, bay leaves and pumpkin puree, stir to
  combine. Add water if the soup is too thick
• Bring to a boil, cover and simmer for 10 to 15
  minutes
• Stir in the cream and add black pepper to adjust
  the taste to suit you

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Hot Toddy
A traditional boozy recipe that is occasionally
touted as a cold remedy, which is a great
alternative for when your average cuppa wont
quite take the edge off. This cocktail of sorts
is believed to have been created in Scotland in
the 1700s as a more female-friendly option for
women who may have struggled with the harsh,
peaty flavours of Scotlands arguably most
famous export- Scotch whisky. A sweeter
alternative still is to use bourbon instead,
mixed in with the usual suspects of honey, lemon
and hot water.
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Hot Toddy Recipe

• Ingredients
• 1 teaspoon of honey
• 2 fluid ounces of boiling water
• 1 ½ fluid ounces of whiskey
• 3 whole cloves
• 1 cinnamon stick
• 1 slice of lemon
• 1 pinch of ground nutmeg
• Method
• Pour the honey, boiling water and whiskey into a
  mug
• Spice it with the cloves, cinnamon and lemon
• Let the mixture stand for 5 minutes
• Sprinkle with a pinch of nutmeg before serving!

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Mulled Wine
Usually the reserve of the unashamedly British
tradition of Christmas markets, your favourite
winter tipple is simple enough to make at home
with the right ingredients! Many supermarkets
now stock their own variations of mulled wine,
ready to be gently heated at home. During this
process of warming the wine through, we
recommend throwing a few more spices and wedges
of orange to personal taste.
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Mulled Wine Recipe

• Ingredients
• 1 ½ cups of boiling water
• ½ cup of white sugar
• ¼ lemon
• 8 whole cloves
• 1 cinnamon stick
• 1 bottle of claret wine
• 1 pinch of ground nutmeg
• Method
• Stir the water and sugar together in a saucepan
  until the sugar dissolves
• Add the lemon, cloves and cinnamon stick bring
  to a boil and cook for around 10 minutes
• Strain and return water mixture to the saucepan
• Discard the lemon, cloves and cinnamon stick
• Stir claret wine into water mixture and heat
  until hot
• Let it cool down and serve flecked with nutmeg

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Get in Touch to Find
Out More!
Emporium Cookshop The Emporium Unit 9 Sandars
Road Gainsborough DN21 1RZ 01427610682