The temperatures outside are dropping, but in the kitchen things are heating up. Add some variety to what you're cooking this winter with three simple seasonal recipes. Each are beginner friendly so you can involve the kids or enjoy a delicious new experience with ease.
Recipe courtesy of @LocalHaven
2 small squash (can be an assortment), cut into 1/2" slices, seeds removed
3 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
pinch of chili flakes
handful of sage leaves
2 teaspoons of kosher salt and several grinds of fresh pepper
1/4 cup pumpkin seeds
Preheat the oven to 425°F. Toss everything together (except for the pumpkin seeds) and evenly distribute onto a baking sheet. Roast for 15-20 minutes until the bottom side is taking on a good amount of color as is starting to caramelize. Flip everything and roast for another 20 minutes. In the last 5 minutes I like to add in the pumpkin seeds to get toasted.
Follow the Roasted Root Vegetable Bowl recipe for a delicious, hearty and healthy winter dinner. Prepare this beginner friendly meal using the Parallele 5 Piece Knife Set with Block and a Medium Beech Wood Cutting Board.
The Christmas cake is packed with candied and dried fruits. It has the nostalgic flavors that are delicious to pair with a warm beverage all winter season long.
If you don't like candied cherries, you can replace them with chopped dates, dried apricots or even with the same quantity of raisins. You can leave the spices out if you prefer: the cake will still taste delicious with the flavor of the macerated fruit. This cake keeps for several days in a sealed tin, covered with baking parchment.
¼ cup candied cherries
½ cup strips of candied orange peel
2 ¾ cup mixed dried fruit (currants, sultanas, golden raisins)
2 tablespoons Grand-Marnier (or cognac or rum)
1 organic orange
7 ounces of butter
¾ cup of light brown cane sugar
3 organic or free-range eggs
1 ¼ cups of T65 plain flour
1 teaspoon baking soda
2 pinches of salt
1/2 teaspoon mixed spice
1 teaspoon cinnamon
1 cup flaked almonds
Get your little ones involved safely with the Le Petit Chef gift box.
Cut the candied cherries into 4 with a knife. Cut the strips of candied peel into little cubes.
Put the quartered candied cherries, candied orange cubes and dried fruit in a small bowl. Add the Grand-Marnier and mix. Cover and leave to soak overnight.
Pre-heat the oven to 355°F.
Rinse and dry the orange. Grate the zest from the orange with a micro grater. Then, cut the orange in two and squeeze out the juice.
Take a large bowl and beat the softened butter with the sugar until it forms a sort of paste. Add the eggs and mix. Next, add the flour, baking soda, salt, spices and orange zest and stir again. Lastly, add the orange juice, macerated dried fruit and the flaked almonds. Mix well.
Line a square cake tin with baking parchment. Pour in the cake mix. Bake in the oven for 15 minutes at 180° and then leave to cook for about an hour, checking to see if it's done: stick the blade of a knife into the center of the cake. The knife blade should come out dry. Leave the cake to cool completely before unmolding.
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