Tag Archives: winter recipes

Chilli Cheese Bake

Although we have had a relatively mild winter this year we are still enjoying our hearty warming winter foods this January. This is a family favourite made into something deliciously special with the addition of some good quality sharp cheddar, the use of local beef, organic tomatoes and fresh herbs.

You can adjust the spices in this recipe and add an additional can of tomatoes if you like more of a sauce too.

Click here to jump straight to the recipe

You can serve this classic up with some warm tortilla wraps, crispy taco shells or quite simply with some crispy oven baked potatoes and seasonal salad.

I love using my cast iron pan for this recipe, its so perfect! My pan is well seasoned now and works really well as a non-stick pan which can be used on the cooker and then in the oven to finished off the recipe. Just be careful and remember not to grab for the handle when taking it out of the oven. I have done this a few times. Ouch!

Local produce…

I have been making a real effort to spend more of my grocery budget on foods that are local to me and I bought my mince from a lovely family run farm shop called Edendiack Farm.

They sold a large variety of fresh meat products, pies, sausage rolls etc. and a good selection of fresh vegetables, eggs, sauces and other condiments. I’ve added in a link below for my more local blog visitors or if your touring the countryside up here in the North they are definitely worth a visit.

https://www.facebook.com/edendiackfarm.huntly/

They also visit local farmers markets! I love my local farmers market and spend a good chunk of my monthly food budget there supporting small businesses and buying the best local foods I can afford.

Chilli Cheese Bake Recipe

2 tbsp of butter or olive oil

1 onion chopped finely

2 carrot cut into small cubes

3 garlic cloves

2 tbsp of chill powder (or less)

2 tsp of paprika

2 tbsp of ground cumin

1kg of good quality beef mince

1 tin of kidney beans

1 tin of chopped tomatoes

2 tbsp of tomatoe puree

a little stock (if necessary)

3 good handfuls of grated organic cheddar cheese

Instructions

Heat the olive oil up in a cast iron pan or other large pan. Fry the onion, carrot and garlic for a few minutes.

Add the spices and the beef mince and cook stirring for around 10 minutes. Add in the kidney beans, tomatoes, puree and a little stock if necessary and cook for a further 20 minutes on a low simmer.

Remove from the heat and top with the cheddar cheese and some dried herbs if you fancy.

Add to a warm oven until the cheese is melted and bubbly hot. Serve with fresh bread, in wraps, tacos or with some vegetables or seasonal salad on the side.

Organic Produce…

Mr Organic’s delicious chopped tomatoes are used in this recipe.

I try to use Organic where I can for my family and selected these delicious tinned tomotoes for this dish from Mr Organic. I recently became an ambassador of Mr Organic foods and will be sharing some of their products with you in the future. They are one of my favourite brands and I only work and share brands that I feel fit my ethos and I have been using their products in bulk for quite some time now.

https://mr-organic.com/

If you enjoyed this recipe you might also enjoy my delicious creamy leek tart recipe. Click the image below for the recipe!

There may be some affiliate links in this blog post of which I may earn a small contribution of any purchases.

Christmas Tree Wholemeal Spelt Rolls

These fluffy rolls are perfect served alongside the ‘Creamy mushroom & chestnut pate’. Serve them freshly baked, warm out of the oven and pour the drizzle over just as your about to eat them. Delicious!

Recipe – Creamy Mushroom & Chestnut Pate

Ingredients

2tbsp of dried yeast

750ml warm almond milk

50g of coconut oil

950g of wholemeal spelt flour

2tsp of salt

1/2 finely chopped red onion

2 finely chopped garlic

1/2 cup of olive oil

Finely chopped rosemary (or other chopped herbs)

Mix the yeast, warm almond milk and coconut oil together in a large bowl and leave for 15mins. Sift the flour and salt into the bowl. Stir together until a dough forms, adding a little extra flour or milk to create a non sticky dough. I love to use the dough hook on my kitchen aid to form the dough and for the kneading but hands work just as well.

Remove and knead the dough for 10 minutes on a floured surface. Return the dough to the bowl and cover with a clean tea towel. Leave to rise for one hour in a warm place.

Tip the dough back out onto the floured work surface and knead it again. Split the dough in half and keep splitting until you have around 26 small pieces.

Place some of them out onto a greased baking tray in the shape of your choice. I decided on a Christmas tree shape. Leave to rise again for 20minutes.

Bake at 200oc for 20-25mins. Meanwhile fry the onion and garlic in the olive oil on a gentle heat until soft. Set aside for drizzling.

Remove rolls and add the drizzle to serve. Best enjoyed immediately. Enjoy!

Aubergine Winter Stew, Flatbreads & Tzatziki

aubergine_stew.jpgSlow Cooked Aubergine Spicy Stew

This was so delicious I feel hungry just writing about it again!  Delicious slow cooked aubergine in spices with a hint of chilli.  You could adjust the recipe if you like your food hotter in taste or perhaps add a freshly sliced chilli in there also.  The tzatziki on the top went so well with the spiced food and the breads were great for dipping into the sauce and dip.  A little salad such as tomato and cucumber would work well on the side.

– Start by chopping all the aubergine into small 1cm style pieces (obviously you don’t need to get the ruler out) then chop the onion into small pieces and grate the garlic and ginger.

– Stir fry the coconut oil, aubergine, onion, garlic and ginger for a few minutes until lightly cooked.

– Add the lightly cooked aubergine etc. to the slow cooker, add the spices, tomato paste, honey or maple syrup and season with salt and pepper to your liking.

– Adjust the necessary settings on your slow cooker and cook until soft, around 4hrs.

– Serve with fluffy rice, tzatziki, flatbreads and salad.

Tzatziki Dip

tzatzikidip

This tzatziki dip is so fresh and garlicky tasting it goes really well with the cooked aubergine and the raw garlic is good for fighting all sorts of bugs.

  • Scoop the yoghurt into a bowl.
  • Grate the courgette and garlic into the yoghurt.
  • Squeeze in the lemon juice, salt and pepper, chopped mint and stir.
  • Sprinkle with chopped mint.

Wholemeal Flatbreads

flatbreadtzatzikiThese flat breads are a lovely warming addition to the aubergine stew and are great for dipping into the dip and sauce.

They are so simple to make, I’m sure there are better ways but all I do is add a few cups of wholemeal flour to the kitchen aid with the dough hook on (you could hand mix and knead) and a tsp of sugar, season with salt and pepper, add warm warm water and mix until a dough is formed.  Leave for an hr and roll into little balls, flatten to desired thickness and lightly cook in a tiny amount of olive oil or coconut oil in the frying pan.

If I’ve missed anything or you have any questions please drop me a comment.

Love and blessings!

Angie x

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