winter food

A classic creamy soup with sauteed leeks, a hint of garlic and tender potatoes. Simple ingredients blended to make something extra special.

Leek and Potato Soup Recipe

60 g (4 tbsp) unsalted butter

onion (finely chopped)

leeks

garlic (minced)

salt

¼ tsp celery salt

½ tsp black pepper

litre (4.1 cups) chicken or vegetable stock

60 ml (1/4 cup) double/heavy cream

tbsp double/heavy cream

tbsp chives

black pepper

Melt the butter in a large saucepan over a medium heat.

Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.

Add the garlic, salt, celery salt and pepper and cook for a further minute.

Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.

Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later. (This is optional)

Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.

Pour the soup back into the pan along with the cream and heat through on  a medium heat for 2-3 minutes until hot.

Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.

Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper.

https://www.youtube.com/watch?v=5wBj2NMD0Ys

A classic creamy Leek and potato soup with sauteed leeks, a hint of garlic and tender potatoes. I love how a few simple ingredients can be blended together to make something that tastes extra special.

This soup is great for a tasty lunch, or serve it with crusty bread for a warming dinner.

Free printable recipe inc hints and tips here: https://www.kitchensanctuary.com/leek-and-potato-soup/

Ingredients:
• 4 tbsp (60g) unsalted butter 
• 1 small onion, finely chopped
• 3 large leeks, green parts discarded, white (or very pale green) parts sliced
• 2 cloves garlic, minced
• ¼ tsp salt
• ¼ tsp celery salt
• ½ tsp black pepper
• 1 lb (450g) floury potatoes*, peeled and chopped into bitesize pieces
• 4 1/6th cups (1 litre) chicken or vegetable stock
• ½ cup (120ml) double/heavy cream

To serve:
• 2 tbsp double/heavy cream
• 2 tbsp freshly chopped chives
• Good pinch of black pepper

Instructions
1. Melt the butter in a large saucepan over medium heat.
2. Add the onion and leeks and cook for 5-7 minutes, stirring often until softened.
3. Add the garlic, salt, celery salt and pepper and cook for a further minute.
4. Add the potatoes and stock. Stir, bring to the boil and simmer for 20 minutes – until the potatoes are starting to fall apart. Turn off the heat.
5. Using a slotted spoon, remove 2 scoopfuls of the potato and leek mixture and place in a bowl – this is for topping the soup later.
6. Blitz the remaining soup either carefully using a stick blender, or by transferring it to a blender that can be used for hot liquids.
7. Pour the soup back into the pan along with the cream and heat through on medium heat for 2-3 minutes until hot.
8. Spoon into bowls and top each bowl with a spoonful of the potato/leek mixture.
9. Swirl over a drizzle of cream and top with chopped chives and a pinch of black pepper.

#Soups #Recipe #CookingShow

Butter

Leek & Onion

Garlic & Seasoning

Potatoes & Stock

Reserve

Blitz

Cream

Ladle

Serve

Homemade Creamy Leek and Potato Soup

Instant Pot Triple Bean Chili is packed with good for you foods and garnished with all the glorious, crunchy, spicy, creamy toppings you could ever want!

Instant Pot Triple Bean Chili

olive oil

turkey

cumin

chili powder

tomato sauce

29 oz can diced tomatoes (undrained)

kidney beans (undrained)

cannellini beans (undrained)

pinto beans (undrained)

yellow onion, diced

green chilies

celery,

cheddar and pepper jack cheese

Select saute on the pressure cooker and add oil.  When hot, add ground turkey.  Sprinkle with cumin, chili powder, black pepper, and salt.  Brown and crumble until it&#8217;s cooked through.

Add tomato sauce, canned tomatoes, kidney beans, cannellini beans, pinto beans, diced onions, chiles, and celery; stir.

Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 10 minutes.  Note: It can take 10 minutes or so for this big pot of chili to come up to pressure.

When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.  If liquid sprays from the valve, switch it back to a sealed position and let it cool for another 5 &#8211; 10 minutes.

Serve hot topped with cubes of cheese, sour cream, chopped pickled jalapeños, and corn chips.

Wonderful!  Wonderful!  Recipe!  Thank you!

I love every single recipe of yours that I try. Not ONE has been mediocre. And this one? It knocks it OUT OF THE PARK. I had to make a couple changes due to what I could find but dear God your recipes are so perfect. I always check to see if you have what I want to make before I check anywhere else. I made a different chili recipe a few months ago and it was crap. This was perfection. Thank you for another great recipe.

I made your chili recipe last Friday, it was a hit with my family!!! Thank you! Now looking forward in making your new butternut soup I just received through email!! So thrilled I’m back on your website since I found you and your sister like a year and a half ago or maybe it’s been two years? Either way, thank you!

I've made this recipe a number of times now and everyone I've fed it to has loved it. Also I just saw your bit about faking a rolled ankle to go read a book.....SAME. haha,  I hate competition and I did all sorts of things to get out of competing. 
Anywho, off to make chili, again!

I’m pretty partial to my stove top chili but this recipe took it over the top!  I had to substitute a couple of items...I mistakenly picked up a 29 oz can of whole tomatoes instead of tomato sauce and I didn’t have a can of diced chili peppers.  So I used the juice from the whole tomatoes, a can of Rotel tomatoes, an 8 oz can of tomato sauce and 8 oz of beef broth to equal the 29 ounces of liquid from the tomato sauce.  Kept the spices the same except I only used 4 T of chili powder.  Pressure cooking really added a huge depth of flavor. Thanks for sharing!

VERY delicious recipe, yet simple. Thank you for sharing!

I agree it seems a very nice recipe but must disagree with your statement "absolute best chilli". A chilli must be 
and should be beef always. I agree you can use whatever protein you like turkey, chicken, lamb, prawns, etc etc but that is not a chilli. It is a chilli flavoured casserole (stew) 
I do like your recipes and have made many. Only 3 stars because it is not a chilli but looks tasty.

It appears to me as though you rated this recipe based on some misguided idea of what 'Chili' is and not the recipe itself. I did some reading, as your 'review' made me curious, so I thank you for pushing me to learn. Was I wrong all these years? Is there really a true definition of what makes a 'Chili'? The answer? There is no one definition of what a 'Chili' is. Even those that compete in competitions for making the stuff do not have one definition. Some use venison, some use multiple meats, some use beans, some say no beans, some make it vegetarian. So yes, this is a chili. You appear to speak British English, based on the spellings of some of your words, so perhaps that is where your misunderstanding springs from. In the US, where this recipe originates, this is a chili. Perhaps in Europe it is different? I would like to read about that, if you have some links to share with us.

Back to the recipe, this is my absolute GO TO chili recipe. I do omit the green chilis and instead I use Ancho Chilis in Sauce. I think it adds a delightful smoky spiciness and my husband can't get enough spicy in his life. It is an amazing recipe. I have gotten the burn notice a couple times, I think it's the tomatoes getting mixed in (I deglaze like crazy before I seal), but it doesn't seem to ruin anything. I just open the pot, scrape the bottom, reseal and cook.

Thank you for another quick and delicious recipe! My hubby can't eat green chilis, so I did add a few chili pepper flakes and some smoked paprika for a little kick.  I also deglaze my Foodi with a 1/4 cup of red wine which added a nice flavor. This was great after a busy day of cleaning house and doing yard work - thank you again!

A sumptuously rich slow-cooked beef stew braised with red wine and topped with crispy pancetta. A stunning-yet-comforting winter dinner.

📝 Beef Bourguignon Recipe

vegetable oil

120 g (½ cup) bacon lardons

shallots

1.4 kg (3 lbs) beef braising steak (i.e chuck

tbsp plain/all-purpose flour

¼ tsp black pepper

tomato purée

240 ml (1 cup) beef stock

bay leaves

thyme

carrots

150 g (2 cups) brown mushrooms (thickly sliced)

Preheat the oven to 160C/320F.

Heat the oil in a large ovenproof casserole dish and add the lardons. Fry until golden brown, then remove from the pan with a slotted spoon and place in a bowl.

Add the halved shallots to the pan and fry on high in the same pan for a few minutes until seared, then add to the bowl with the lardons.

There should still be 2-3 tbsp of oil left in the pan at this point, if there isn’t top up with a little more oil.

Toss the beef with the flour, salt and pepper.

Now brown the beef in the pan in 3 or 4 batches (about 5-6 minutes per batch). Spoon out each batch into a bowl before starting on the next batch.

When cooked, add all the beef back into the pan and stir in the tomato puree.

Now add in the wine, beef stock, bay leaves, thyme, carrots, mushrooms and the whole shallots. Give everything a stir – to release any bits that may have stuck to the bottom of the pan.

Then bring to the boil and turn off the heat. Place a lid on top and place in the oven to cook for 3 hours. Check a couple of times to make sure the Bourguignon isn’t going dry. If it is starting to look a little dry, add half a cup of water.

After 3 hours, stir the bacon lardons and fried shallots into the pan, place the lid back on and place back in the oven for another 10 minutes to heat through.

Serve with mashed potato and greens.

Rich and Comforting Beef Bourguignon in a delicious rich sauce…. Slow cooked merrily in the oven until beautifully tender.  This is a great dish for when you have guests.

For the full recipe for this beef bourguignon click here: https://www.kitchensanctuary.com/rich-and-comforting-beef-bourguignon/

Ingredients for the Beef Bourguignon:
1 tbsp vegetable oil
120g (½ cup) bacon or pancetta lardons
20 small shallots peeled, 6 of them cut in half, the rest left whole
1.4kg (3 lbs) beef braising steak i.e chuck or skirt, cut into large chunks
3 tbsp plain/all-purpose flour
¼ tsp salt
¼ tsp black pepper
1 tbsp tomato purée
1 x 750ml (25oz) bottle red wine it doesn’t have to be an expensive wine, I used Shiraz
240ml (1 cup) beef stock
3 bay leaves
1 tsp dried thyme
16-20 chantenay carrots peeled
150g (2 cups) brown mushrooms thickly sliced

#comfortfood #recipes #slowcooked

Preheat

Lardons

Shallots

Coat The Beef

Fry The Beef

Tomato Puree

Wine & Other Ingredients

Oven Cook

Lardons & Shallots

Beef Bourguignon - Slow Cooked to Perfection!

Our favourite chilli con carne recipe - packed with flavour! One pound of minced beef can easily stretch to 8 servings in this recipe - making it healthier and cheaper too.

Chilli Con Carne

vegetable oil ((or olive oil))

onions

garlic (peeled and chopped/crushed)

beef

360 ml (1 1/2 cups) full-bodied red wine

Worcestershire sauce

tbsp honey

red bell peppers (chopped)

x tomatoes

tsp smoked paprika

tsp cumin

tsp coriander

tsp chilli powder

ginger

tsp herbs

tsp salt

tsp black pepper

chilli (more if you like it hotter)

tomato puree/paste

tbsp tomato ketchup

chipotle paste

dark chocolate (80

coriander

rice

coriander (cilantro)

sour cream

chopped fresh chillies

Heat up the oil in a very large pan. Add the onions and cook on medium/high for about 5-6 minutes until they&#039;re soft and translucent.

Add in the garlic and cook for a further minute. 

Add in the mince and cook until just browned. Break any large pieces up with a wooden spoon.&nbsp;

Add in the red wine, bring it to the bubble and simmer for 3 minutes.

In a jug, mix together the stock, Worcestershire sauce and honey. Pour it into the pan and give it a stir.

Add in the red peppers and cook for another minute. Then stir in the tinned tomatoes.

Add in the smoked paprika, cumin, ground coriander, chilli powder, ginger, mixed herbs, salt and pepper and the chopped fresh chilli pepper. Give it all a mix and cook for 2-3 minutes.

Add in tomato puree (paste), tomato ketchup, chipotle paste and a the dark chocolate. Stir and bring to a simmer, then loosely cover and simmer for one hour.

After an hour, add in the kidney beans and mixed beans, Give them a stir and allow the chilli to simmer for another 20 minutes (this is also a good time to put your rice on if you&#039;re serving it with rice).

Finally stir in the chopped coriander just before serving.

Serve with rice, coriander, soured cream, chopped fresh chillies if you like.

https://content.jwplatform.com/videos/B4LfwIJZ.mp4

This Chilli Con Carne is a Classic.  This belly warming dish of meaty, spicy joy is a regular on our dinner table.

My easy Russian cabbage rolls recipe for golubtsi (голубцы) makes a more petite version of my baboushka’s bigger cabbage rolls – one roll was a meal in itself! – and as I cook her savoury pork, beef, carrot and rice filling before stuffing the cabbage rolls, they bake much faster than the larger golubtsi filled with a raw meat mixture, yet they’re equally delicious.

Russian Cabbage Rolls Recipe for Golubtsi (голубцы)

jasmine rice (steamed)

cabbage head)

tbsp neutral cooking oil

145 g onion (finely chopped)

garlic (finely chopped)

200 g carrot (grated)

g pork

paprika

tsp sugar

dill

In a rice cooker, steam one cup of jasmine rice.

Half-fill a large stock pot with water, add a pinch of salt, and bring it to boil.

Core the cabbage head and carefully pull the leaves apart, taking care so that they do not break, then put them in the boiling water until they soften and yellow. Remove with tongs, shake off any excess water, and place each piece separately on a clean tea-towel to cool.

In a fry pan or skillet, sauté the finely chopped onion in a tablespoon of cooking oil until soft and fragrant, add the chopped garlic and continue frying until the onion is translucent. Remove half the onion and garlic and set aside in a dish.

Add another tablespoon of oil and the grated carrot, combining the ingredients, and fry for a few minutes.

Add the minced pork, minced beef, cup of steamed rice, a teaspoon each of salt, black pepper and paprika, and combine well, adding another 1-2 tablespoons of oil if needed (so the mixture won’t dry out in the oven), and fry until just-cooked. Taste, add any additional seasoning if needed, then remove from heat, and set aside.

In a fry pan, add the fried onion and garlic that you set, along with the tin of crushed tomatoes, bay leaves, and a teaspoon each of salt and sugar, and reduce on high heat until thickened.

Spread a layer of the tomato sauce on the bottom of a ceramic baking dish.

Preheat the oven to 220˚C.

Carefully spread one cabbage leaf out on a cutting board, place a generous tablespoon of the savoury meat mixture into the centre of the leaf, tuck in the sides and roll it up, and place it into a corner of the ceramic baking dish. Note: as the cabbage leaves will be in various sizes, smaller leaves may not cover the mixture completely so you may need to use two small leaves.

Repeat until you’ve filled the ceramic dish. Note: our 23cm-long dish held 10 cabbage rolls in 2 rows. (If you have any meat mixture and cabbage leaves left, you could continue making rolls. If you have the mixture but no leaves, it’s delicious on its own or you could use the mixture in an omelette.)

Spread the rest of the tomato sauce on top of the cabbage rolls, making sure to fill the cracks between the cabbage rolls, and between the rolls and dish. Pop the two bay leaves on top and cover with tomato sauce so they don’t burn. Bake for 15 minutes or until cooked. It should not take longer than this as the mixture was already cooked.

Sprinkle with fresh dill and serve at the centre of the table with a dish of sour cream and a salad. If plating individually, plop a dollop of sour cream on top and sprinkle with dill.

Thick, silky, creamy and luxurious vanilla custard. The ultimate accompaniment to all sponge cakes, fruit pies and crumbles!

How to make custard

180 ml (3/4 cup) double (heavy) cream

180 ml (3/4 cup) whole milk (full fat milk)

egg eggs

tsp cornflour ((cornstarch if you're in the US))

tbsp caster sugar

tsp vanilla extract

Heat the cream and milk in a pan until bubbles just start to rise at the edge of the pan (don't boil it).

In a jug, mix the egg yolks, cornflour, sugar and vanilla extract.

When the cream is hot, pour into the egg mixture in a thin stream whilst stirring (note: stirring, not whisking fast!) with a hand whisk (don’t pour in the milk all at once or it will scramble the eggs).

Once mixed together, pour back into the pan and continue to stir the custard with a whisk over a medium heat until it thickens.

If it gets too thick, add a splash of cream.

Turn off the heat and serve.

Cosy-up this winter with a hearty stew. This beef and stout casserole really packs in the flavour, and comes served with delicious bacon dumplings, cabbage and mash

Beef & Guinness stew with bacon dumplings

beef shin,

pearl onions shallots

carrots,

celery sticks,

tbsp plain flour

beef stock

Guinness

star anise

cabbage

smoked bacon, finely minced

thyme leaves

self-raising flour

beef suet

leaves

First, make the dumplings. Gently fry the bacon until crisp in a large lidded casserole dish. Stir in the thyme leaves, then tip into a bowl and leave to cool slightly. Add the flour and suet to the bacon, and stir everything together. Make a well in the middle, then add the egg yolk, parsley, ½ tsp pepper and 2 tbsp very cold water, and start to mix into a dough. Keep adding water until you a have a firm but pliable dough. Divide the mixture into eight balls and chill until needed.

Heat oven to 160C/140C fan/gas 3. Quickly clean the casserole dish with some kitchen paper, then heat the oil. Brown the meat really well in batches, then set aside. Tip in the onions or shallots, carrots and celery, brown well, then stir in the flour. Add the meat and any juices back into the dish, give everything a good stir, then pour in the stock and Guinness. Season, then tuck in the thyme and star anise and bring everything to a simmer. Cover with a lid, then cook in the oven for about 2 hrs until the meat is tender.

Remove the stew from the oven and arrange the dumplings evenly on top. Put the lid back on and return to the oven for 20 mins, then cook for a final 10 mins with the lid off to brown the dumplings. Bring the dish to the table in all its glory. Spoon into bowls with cabbage and mash, to serve.

Top 16 winter food recipes from across the web

The most viewed winter food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Leek and Potato Soup Recipe

Instant Pot Triple Bean Chili

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Top 16 winter food recipes from across the web

The most viewed winter food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Leek and Potato Soup Recipe

Instant Pot Triple Bean Chili

Instant Pot Triple Bean Chili

📝 Beef Bourguignon Recipe

Chilli Con Carne

Russian Cabbage Rolls Recipe for Go...

How to make custard

Beef & Guinness stew with bacon dum...

Chicken Casserole Recipe

Chicken and Rice Soup

Pan Roasted Chestnuts (with Butter ...

Fish Pie with Cheesy Mash

Sausage and Mustard Pie

Slow Cooker Lamb Shank Recipe

Authentic Polish Sauerkraut Soup Re...

Aush Afghan Noodle Soup

The most viewed winter food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine