Winter Warmers: Warm Veg Salad

Serves: 4

Prep time: 25 mins

Cooking time: 40 mins

Oven temp: 220°C

Ingredients

750g Mediterranean baby potatoes, halved

1 small butterbut, peeled and sliced

250g button mushrooms

6 large plum tomatoes, quartered

8 thick strips smoked pork

30ml avocado or olive oil

Juice and rind of 2 lemons

1 red chilli, deseeded and chopped

150ml Blugarian yoghurt

100ml fresh coriander, shopped

2 avocados, sliced

1. Boil the potatoes in salt water until just soft, drain and add them to the butternut, mushrooms, tomatoes and smoked pork in a roasting tray. Add the oil and juice and rind of 1 lemon, and season to taste. Bake for 25 – 30 minutes until cooked.
2. Beat the chilli, coriander, yoghurt, lemon juice and rind together. Divide the veggies and pork into four bowls, top with avo slices and serve with the yoghurt sauce.

This recipe originally appeared in the August 2012 issue of home. 

Winter Warmers: Chia Tea

Serves: 6

Prep time: 10 mins

Ingredients:

1 thumb-sized piece of fresh ginger (peeled)

6 cloves

4 cardamon pods

1 stick cinnamon

1L water

4 tea bags (Rooibos, Darjeeling or English)

250ml milk

45 ml sugar to taste

1. Crush the spices in a motar until fine then add to the water in a small pot and bring to the boil. Add the teabags and simmer for about 3-4 minutes.
2. Remove the teabags and add the milk. Heat the milk until hot and add the sugar. Stain into mugs and serve.

This recipe originally appeared in the August 2012 issue of home. 

Winter Warmer: Cauliflower & Potato Curry

This delicious-looking vegetarian recipe is courtesy of the Cape Legends Wine Club blog:

Something a little different to try for a weekday dinner. With loads of flavours, this mouth-watering dish with not disappoint.
Ingredients:
2 tbsp vegetable oil
1 large onion , chopped
large piece ginger , grated
3 garlic cloves , finely chopped
½ tsp turmeric
1 tsp ground cumin
1 tsp curry powder , or to taste
227g can chopped tomatoes
½ tsp sugar
1 cauliflower , cut into florets
2 potatoes , cut into chunks
1 small green chilli , halved lengthways
squeeze lemon juice
handful coriander , roughly chopped, to serve
naan bread and natural yogurt, to serve

Method:

1. Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender – add a drop of water if you need to, but it is meant to be a dry curry.

2. When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.