As the temperature drops, keep your belly and spirits warm with 3 of our favourite, easy to prepare winter recipes published in the Cooking for One or Two book.

Pumpkin, Potato & Parsley Soup 

Pumpkin Soup

Serves: 10
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients

5 tsp oil
5 medium onion, diced
5 clove garlic, chopped
2.5 tsp ground ginger
1.25 tsp curry powder
750g (51/2 oz) pumpkin, cubed
5 medium potato, cubed
5 cup salt-reduced stock
 4.5 cup reduced-fat milk
5 tb parsley, chopped

Method

  1. Heat oil in a medium saucepan. Add onion, garlic, ginger and curry powder and gently fry for 2 minutes or until the onion is soft.
  2. Add pumpkin and potato and cook for 5 minutes, stirring occasionally.
  3. Add stock to the saucepan, cover and bring to the boil. Reduce heat and simmer for 10 minutes or until the pumpkin and potatoes are very soft.
  4. Mash or blend pumpkin mixture until smooth. 
  5. Add milk and heat through. Stir in parsley.
  6. Top with pepper and yoghurt, and serve with a crusty bread roll.

Creamy Gnocchi, Chicken and Semi-dried Tomato Bake

Gnocchi and Chicken Tomato bake

Serves: 2
Preparation time: 35 minutes
Cooking time: 15 minutes

Ingredients

½ tablespoon olive oil
½ small brown onion, halved, thinly sliced
50g packet rindless shortcut bacon rashers, sliced
200g chicken breast fillets, cut into 2cm cubes
1 teaspoons wholegrain mustard
1 garlic cloves, crushed
25g cup drained semi-dried tomatoes
1 cup chicken style liquid stock
¼ cup pure light cream
200g packet gnocchi
¼ cup fresh basil leaves, torn
½ cup grated tasty cheese
Small fresh basil leaves, to serve   Semi-dried cherry tomatoes, optional

 

Method

  1. Preheat oven to 200°C/180°C fan-forced. Heat oil in a large frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion has softened and bacon is golden. Add chicken. Cook, stirring, for 5 minutes or until browned all over. Add mustard, garlic and tomatoes. Cook, stirring, for 1 minute. Stir in stock and cream. Bring to a simmer. Remove from heat.

  2. Bring pot of water to the boil and add gnocchi until floats to surface (2-3 minutes).
    Remove, strain and add gnocchi to chicken mix. Season with pepper. 

  3. Spoon mixture into a large baking dish. Top with cheese. Bake for 20-30 minutes or until top is golden. Stand for 5 minutes. Serve topped with basil and semi-dried tomatoes, if using.

Fruit Strudel with Vanilla Yoghurt

Fruit strudel with yoguhrt

Serves: 10
Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients

10 sheets filo pastry, cut in half
5 tsp oil 
2.5 x 410g can pie apples 
10 tbs sultanas
20 dried apricots, quartered
5 tsp cinnamon
5 tsp sugar (optional)
10 tsps reduced-fat milk
5 tb nut pieces (e.g. almond flakes)
2.5 tsp nutmeg 

Vanilla Yoghurt
7.5 cups low-fat natural yoghurt
5 tsp honey
2.5 tsp vanilla essence


 

Method

  1. Place one sheet of filo pastry on a lightly oiled tray. Place the next sheet of filo pastry on top. Lightly brush the sheets with oil and place the remaining 2 sheets on top.
  2. Place apples along one width of the pastry, and sprinkle with sultanas, apricots, cinnamon and sugar (optional). Fold sides in and brush edges lightly with milk.
  3. Roll the pastry, tucking in the edges and keeping the joins underneath i.e. like a parcel, ensuring the join is placed on the tray.Brush top with oil and sprinkle on nut pieces and nutmeg.
  4. Bake at 200°C for about 15 minutes or until pastry is golden.
  5. Prepare the vanilla yoghurt by combining the natural yoghurt, honey and vanilla essence. Serve with Strudel.