Best Winter Warmer Dishes to Fill Hungry Tummies in Chilly Weather!
Everyone has their favourite classic winter warmer dishes for this time of year, and we’ve pulled together 3 of our recipes to cuddle up in front of the fire with this festive season.
With the nights drawing in, here at Medela we can’t think of anything better than getting home, putting on fluffy slippers and enjoying a gorgeous winter warmer dish during a dark evening! There’s something so lovely about being inside relaxing with your little one while it’s so dark and cold outside isn’t there?
Eating well and maintaining a healthy balanced diet when breastfeeding is so important, but that never means your meals should be boring!
We know how hectic things can be as a new parent and new breastfeeding mama, so why not double the quantities and freeze the extra portions? A great way to always have a delicious and easy meal at arm’s reach during busy days with a newborn!
We’ve pulled together our favourite recipes to make during Winter, we really hope you enjoy them as much as we do!
This fantastic soup is suitable for vegetarians, making it the perfect crowd pleaser. It also has four of your five a day – what’s not to like?! This soup freezes well too, so why not make extra and take it to a mummy friend for their freezer? Credit – BBC Good Food
- 85g dried red lentils
- 2 carrots, quartered lengthways then diced
- 3 sticks celery, sliced
- 2 small leeks, sliced
- 2 tbsp tomato puree
- 1 tbsp fresh thyme leaves
- 3 garlic cloves, chopped
- 1 tbsp vegetable bouillon powder
- 1 heaped tsp ground coriander
- Tip all ingredients into a large pan.
- Pour over 1 ½ litres of freshly boiled water from the kettle, then stir well.
- Cover and leave to simmer for around 30 mins until the vegetables and lentils are tender.
- Ladle into bowls and eat straightaway, although this recipe also works well for freezing. Simply leave to cool and freeze in portions.
You could also blitz the soup in a food processor or hand blender if you prefer a smoother soup.
What could be better than a warming stew on a cold winter’s day? This one can be made in advance to make new mummy’s life a little easier and also has amazing cheesy mash with it too – win! Credit – BBC Good Food
For the stew
- 1 tbsp oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 large carrot, finely chopped
- 1 leek, chopped
- 1 tbsp tomato puree
- 400g chopped tomato
- 200g can butter bean, drained
- 400g flageolet bean, rinsed and drained
- 200ml dry cider
- 250ml vegetable stock
- Few sprigs thyme, leaves only
For the mash
- 850g potatoes
- 25g butter
- 75g extra mature cheddar, grated
- Splash of milk
- Handful of chopped parsley
- Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured.
- Add the tomato puree, chopped tomatoes, butter beans, flageolet beans, cider, stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.
- For the mash, peel the potatoes, cut into chunks, and boil in salted water for 15 mins or so until tender. Drain, return to the pan and mash with the milk, butter, cheese and parsley. Season with salt and pepper and serve with the stew.
- For an crispy, golden finish, put the mash in a heatproof dish, sprinkle cheese on the top and grill for a few minutes.
Chocolate is a must in every mum’s diet, this gorgeous pudding is perfect with ice cream or cream at the end of a long day! You can share it with your little ones too, but only if you want to! Credit – BBC Good Food
- 200g butter, plus extra for greasing
- 300g golden caster sugar
- 4 large eggs
- 75g plain flour
- 50g cocoa powder
- 410g can pear halves in juice, drained
- 100g plain dark chocolate (minimum 70% cocoa solids)
- 25g flaked almonds (optional)
- Cream or ice cream to serve
Heat oven to 190C/170C fan/gas 5. Lightly grease a roughly 20 x 30cm shallow ovenproof dish. Put the butter in a large saucepan and place over a low heat until just melted. Remove the butter from the heat and stir in the sugar until well combined.
Whisk the eggs together in a large bowl. Gradually add the eggs to the butter and sugar, beating well with a wooden spoon in between each addition. Sift the flour and cocoa powder on top of the egg mixture, then beat hard with a wooden spoon until thoroughly combined.
Pour into the prepared tin or dish and nestle the pears into the chocolate batter. Put the chocolate on a board and cut into chunky pieces roughly 1.5cm with a large knife. Scatter the chocolate pieces over the batter and sprinkle with almonds, if you like. The pudding can also be frozen at this stage.
Bake in the centre of the oven for 30 mins or until the mixture is crusty on the surface and lightly cooked inside. Do not allow to overcook, as the cake will become spongy rather than gooey in the centre. Serve warm with cream or ice cream.