Winter Warmers E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 129

Veröffentlichungsjahr: 2025

Beschreibung

Stay at home, KEEP WARM and stay content with more than 65 indulgent and COMFORTING` treats for winter days, from HEARTY SOUPS and cheese FONDUES to HOT CHOCOLATE and freshly baked COOKIES. This adorable book features 65 easily ACHIEVABLE make-at-home recipes for SEASONAL treats traditionally enjoyed at WINTER POP UPS and festive outdoor markets. A collection of creative and delicious seasonally-themed recipes provides the perfect source of inspiration for anyone planning a COSY NIGHT IN in front of the TV or any eager host wanting to add a little style and fun to their winter home ENTERTAINING. What better way is there to spend a frosty day than to invite company over for a steaming bowl of French onion soup with a freshly baked tear-and-share bread on the side, or perhaps a velvety 'snow day' cheese fondue so everyone can get involved around the table. Or why not set up a delicious fireside sharing board complete with build-your-own hotdogs and marshmallow s'mores to toast over the flames. And if a sweet fix is your comfort go-to how about a piping hot mug of coffee-shop style hot chocolate topped with swirls of cream and served with a freshly baked dulce de leche cookie on the side for dunking. And maybe even add a little splash of warming winter spirit to your beverages to keep your fingers toasty and add a little festive cheer!

Leseprobe

WINTER

warmers

WINTER

warmers

MORE THAN 65 COMFORTING RECIPES FOR CHILLY DAYS

Senior Designer Toni Kay

Head of Production Patricia Harrington

Creative Director Leslie Harrington

Editorial Director Julia Charles

Indexer Vanessa Bird

First published in 2025 by

Ryland Peters & Small

20–21 Jockey’s Fields, London

WC1R 4BW

and

1452 Davis Bugg Road

Warrenton, NC 27589

www.rylandpeters.com

email: [email protected]

10 9 8 7 6 5 4 3 2 1

Text © Maxine Clark, Megan Davies, Liz Franklin, Dunja Gulin, Tori Haschka, Carol Hilker, Lizzie Kamanetzky, Kathy Kordalis, Jenny Linford, Theo A. Michaels, Hannah Miles, Louise Pickford, Will Torrent, Laura Washburn Hutton, Belinda Williams and Ryland Peters & Small 2025

Design and commissioned photography © Ryland Peters & Small 2025 (see full credits on page 160)

Printed in China.

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

ISBN: 978-1-78879-715-3

EISBN: 978-1-78879-732-0

A CIP record for this book is available from the British Library.

US Library of Congress cataloging-in-Publication Data has been applied for.

The authorised representative in the EEA is Authorised Rep Compliance Ltd., Ground Floor, 71 Lower Baggot Street, Dublin, D02 P593, Ireland www.arccompliance.com

NOTES

• All spoon measurements are level unless otherwise specified.

• All herbs used are fresh unless otherwise specified.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• When a recipe calls for cling film/plastic wrap, you can substitute for beeswax wraps, silicone stretch lids or compostable baking paper for greater sustainability.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using.

• Ovens should be preheated to the specified temperatures. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

Contents

Introduction

Hearty soups

Fondues & melted cheese

Toasties & jackets

Fireside snacks & suppers

Sweet things

Hot drinks

Index

Credits

Introduction

When the weather turns colder and the nights draw in, we all begin to crave those nourishing, hearty dishes that have the power to bring us comfort and warmth.

Indeed it's the perfect time of year to stay at home, keep warm and bring a little cosiness to meal times, from rich soups and luxurious toasties to indulgent fondues and steaming jacket potatoes topped with your favourite combinations.

The recipes in this book range from those timeless classics that will be served up with a side of nostalgia – such as Cream of Chicken Soup (see page 12), Philly Cheesesteak Sandwich (see page 57) and Baked Eggs (see page 75) – to indulgent and aromatic offerings that are traditionally enjoyed at winter markets and festive pop-ups – such as Raclette over Roasted Potatoes (see page 42), Bitter Chocolate Fondue with Churros (see page 124) and Caramel Macchiato (see page 141).

What better way is there to spend a frosty day than to invite company over for a steaming bowl of French onion soup, or perhaps a velvety cheese fondue so everyone can get involved around the table? Or why not set up a delicious fireside sharing board using a medley of ideas from this book?

The recipes here take inspiration from across the globe, but what they all have in common is the warmth and nourishment they will provide throughout the winter – a time we all need those comforting classics. With melty cheese, warming spices, steaming soups, hearty stews, indulgent sweet treats and hot beverages to sip by the fire, the following pages are sure to inspire you to savour the winter season.

HEARTY SOUPS

Spiced lentil soup

This comforting soup is a subtly spiced Indian dhal with coconut, puréed until smooth and finished with a tadka (spiced butter) for an extra-special flavour hit. It boasts myriad winter health benefits with lentils, ginger and chilli in its ingredients list. It is perfect served with naan for dipping.

400-ml/14-oz. can coconut milk

200 g/generous 1 cup red split lentils

1 large red chilli/chile

4 large vine tomatoes

2.5-cm/1-inch piece of ginger, peeled and finely chopped

1 teaspoon fenugreek

1 tablespoon garam masala

salt and freshly ground black pepper

2 large naan breads, sliced, to serve (optional)

FOR THE TADKA

2 tablespoons ghee or clarified butter

1 large garlic clove, thinly sliced

6 curry leaves

1 tablespoon black onion/nigella seeds

Serves 4

For the soup, heat 800 ml/3⅓ cups water and the coconut milk in a large saucepan and pour in the lentils and a pinch of salt. Cut a slit in the chilli but keep it whole as you will remove it later. Halve the tomatoes and add to the saucepan with the ginger, fenugreek and garam masala. Simmer for about 30 minutes until the lentils are soft. Remove the chilli and discard it. Transfer the soup to a blender or food processor and blitz until smooth, or use a stick blender. Return to the saucepan and season well with salt and pepper.

To prepare the tadka, heat the ghee in a small frying pan/skillet or pan, then add the garlic, curry leaves and black onion seeds and fry until the garlic just starts to turn golden brown. Take care that it does not burn. Pour the soup, reheated if it has cooled, into four bowls and then top each with a spoonful of the tadka, which diners should stir into the soup. Serve straight away with slices of naan on the side, if you like.

Cream of chicken soup

Cream of chicken soup is probably one of the most popular soups – it is proper hug-in-a-mug stuff and, although you can buy good store-bought versions, it is worth taking the time to make it yourself. You can use leftover cooked chicken in place of the fresh chicken, if you prefer, adding it to the pan with the stock and reducing the cooking time to 15 minutes. You can also replace the chicken thighs with breasts, but thigh meat does give the soup a stronger flavour.

1 tablespoon olive oil

1 onion, thinly sliced

500 g/1 lb. 2 oz. boneless, skinless chicken thighs

2 garlic cloves, sliced

250 ml/1 cup white wine

1 litre/4 cups chicken or vegetable stock

250 ml/1 cup milk or double/heavy cream

salt and freshly ground black pepper

chopped fresh tarragon, to garnish (optional)

Serves 4–6

In a large saucepan, heat the oil and sauté the onion until soft and translucent.

Cut the chicken thighs in half and add to the saucepan. Sear the chicken thigh pieces so that they are lightly golden brown on all sides. If your saucepan is too small, you can cook the chicken in batches.

Add the garlic to the saucepan and cook for a few minutes more.

Add the wine to the saucepan and simmer for a few minutes to burn off the alcohol, then add the stock, season with salt and pepper, and simmer the soup for 30 minutes. Add the milk or cream to the saucepan and remove from the heat.

Remove half of the chicken from the saucepan using a slotted spoon and cut into small pieces. Set aside.

Blend the remaining soup in a blender or food processor until smooth, or use a stick blender, then return to the pan and add back in the cooked chopped chicken.

Heat the soup and taste for seasoning, adding more salt and pepper if needed. Serve piping hot with a sprinkling of black pepper and some freshly chopped tarragon, if you like.

Lasagne soup

Who doesn’t love a lasagne? It is one of the most popular dishes. This soup takes all of the elements – rich beef Bolognese, creamy white sauce, mozzarella and lasagne pasta sheets – and makes them into a satisfying soup. You can use soup pasta rather than lasagne, if you prefer.

1 tablespoon olive oil

400 g/14 oz. minced/ground beef (low fat)

1 tablespoon Worcestershire sauce

15 g/1 tablespoon butter

1 onion, finely chopped

2 garlic cloves, finely chopped

1 large carrot, peeled and grated

400-g/14-oz. can chopped tomatoes

250 ml/1 cup red wine

70 g/5 tablespoons tomato purée/paste

1 litre/4 cups beef stock

4 sheets of lasagne pasta

1 ball of mozzarella (about 150 g/5 oz.), cut into pieces

salt and freshly ground black pepper

fresh basil leaves, to serve

freshly grated Parmesan, to serve

FOR THE CHEESE SAUCE

60 g/4 tablespoons butter

50 g/heaping ⅓ cup plain/all-purpose flour

300 ml/1¼ cups milk

pinch of freshly grated nutmeg

100 g/1 cup plus 2 tablespoons grated Cheddar

50 g/⅔ cup grated Parmesan

Serves 6

Heat the olive oil in a large saucepan over a medium heat, add the beef and fry until browned and cooked through, stirring all the time. Add the Worcestershire sauce and cook for a further minute, then season well with salt and pepper. Remove the beef using a slotted spoon and drain on paper towels to remove as much fat as possible. Set aside.

Melt the butter in a frying pan/skillet and fry the onion over a gentle heat until soft and translucent. Add the garlic and sauté until lightly golden brown. Add the carrot and sauté for a few minutes until it starts to soften, then return the meat to the pan and add the tomatoes, wine, tomato purée and beef stock. Season with salt and pepper and simmer for about 30 minutes until the sauce thickens. It will still be a very liquid soupy consistency, unlike a traditional ragù.

Break the lasagne sheets into pieces and add to the soup, adding more stock or water if the soup is too thick. Simmer for about 10 minutes until the pasta is soft.

Meanwhile, for the cheese sauce, melt the butter in a clean saucepan over a gentle heat and whisk in the flour to form a roux. Cook for a few minutes, then slowly add the milk, whisking constantly, until you have a thick but pourable sauce. Season with a good grate of nutmeg, salt and pepper, then add the Cheddar and Parmesan. Whisk until melted. Remove from the heat and cover the surface with cling film/ plastic wrap to prevent a skin from forming. Keep warm.

When you are ready to serve, pour the soup into bowls, and add the mozzarella. Make sure that each bowl has some of the pasta in it. Pour over some of the cheese sauce and top with fresh basil and freshly grated Parmesan to serve.

French onion soup with Comté toasts

Molten Comté, with its nutty, earthy taste and creamy texture, is the ideal choice for these oozing toasts that soak up the rich broth of the onion soup to perfection. This is a comfort food classic.

25 g/2 tablespoons unsalted butter

3 tablespoons olive oil

1 kg/2¼ lb. large onions, very thinly sliced

250 ml/1 cup dry white wine

1 litre/4 cups rich beef stock

pinch of freshly grated nutmeg

a small handful of fresh thyme sprigs

2 fresh bay leaves

75 ml/⅓ cup good-quality Madeira

1 day-old baguette or other crusty bread, cut into slices

1 garlic clove, peeled

150 g/1¼ cups grated Comté

salt and freshly ground black pepper

Serves 4

Melt the butter in a heavy-based pan or flameproof casserole and add the oil. Add the onions and season with salt. Cook over a low heat, stirring occasionally, for at least 45 minutes until they have reduced right down to a golden, sticky mass.

Add the wine and bubble, stirring, for a minute, then add the beef stock, a good grating of nutmeg and the herbs. Simmer for about 20 minutes, then add the Madeira and bubble for 5 minutes more. Check the seasoning and spoon into four small ovenproof bowls or dishes.

Preheat the grill/broiler to high.

Toast the slices of crusty bread and rub one side all over with the peeled garlic clove. Put the toasts on top of the bowls so that they cover the surface of the soup. Sprinkle with lots and lots of cheese and put on a baking sheet under the grill until the soup is bubbling and the cheese toasts are melted and golden. Serve straight away.

Goulash soup with sour cream

This Hungarian dish is always popular in the mountains, where it makes a hearty meal after an energetic day on the slopes and trails. There is a healthy kick of paprika with the added richness of sour cream, which helps to make this such a warming and comforting dish. This is also delicious made with pork instead of beef – use a slow-cook cut such as shoulder/butt and cut it into large chunks.

olive oil, for frying

100 g/3¾ oz. smoked streaky/fatty bacon, finely chopped

1 kg/2¼ lb. braising steak or beef shin, cut into 2.5-cm/1-inch chunks

2 heaped tablespoons plain/all-purpose flour

2 large onions, thinly sliced

2 red (bell) peppers, deseeded and sliced

3 garlic cloves, crushed

5 juniper berries, crushed

2 bay leaves

1 tablespoon sweet smoked paprika

½ tablespoon hot paprika

2 teaspoons caraway seeds

2 tablespoons tomato purée/paste

1 tablespoon red wine vinegar

1.2 litres/5 cups good beef stock

300 g/10½ oz. waxy potatoes, cut into chunks

2 beetroot/beets, cut into chunks

salt and freshly ground black pepper

chopped fresh parsley and sour cream, to serve

Serves 6

Heat a good layer of olive oil in a flameproof casserole or large saucepan and fry the bacon over a medium heat until starting to colour. Remove with a slotted spoon and set aside.

Dust the beef in the flour with plenty of seasoning, then brown in batches over a high heat in the same pan, adding more oil if necessary. Remove and set aside with the bacon.

Add a little more oil to the pan and add the onions and (bell) peppers. Cook for 10 minutes until softened and the onions start to colour. Add the garlic, juniper, bay and spices, and fry for a few minutes before adding the tomato purée, vinegar and stock.

Return the beef and bacon to the pan and season well. Bring to a simmer, then cover and cook for 2–2½ hours until the beef is starting to become really tender.

Add the potatoes and beetroot to the pan and simmer, with the lid off, until the vegetables are tender.

Stir in the parsley and serve in large warmed bowls with generous dollops of sour cream.

Ale, caramelized onion & thyme soup

French onion soup is normally made using an Alpine white wine, but this version, popular in British pubs, uses ale instead. It is buttery and sweet, but with the bitter balance of a good full-flavoured strong ale.

40 g/3 tablespoons butter

3 large onions, thinly sliced

2 large garlic cloves, crushed

20 g/2 tablespoons dark muscovado/dark brown sugar

200 ml/¾ cup ale

800 ml/3⅓ cups beef stock

2 tablespoons Dijon mustard

3 sprigs of fresh thyme

a handful of chopped fresh parsley

salt and freshly ground black pepper

FOR THE ROUX (OPTIONAL)

30 g/2 tablespoons butter

1 tablespoon plain/all-purpose flour

TO SERVE

6 slices of baguette

olive oil, for brushing

grated Gruyère cheese, or other strong hard cheese

Serves 6

Melt the butter in a heavy-based saucepan, add the onions and cook over a gentle heat until very soft and reduced in volume. They need to be silky, and with no resistance at all – this will take 20–25 minutes. Add the garlic and brown sugar and cook for a few more minutes to allow the onions to take on a deep golden colour, but do not let them crisp.