Winter Warmers
The perfect remedies to your winter coldness!
Ingredients:
- 1 heaped Tablespoon fresh ginger (sliced or grated)
- 1 Tablespoon freshly squeezed lemon juice (or more to taste)
- 1–2 teaspoons honey (adjust to taste)
- 2 cups water
Optional:
- a pinch of cayenne pepper or a cinnamon stick for extra warmth
How To Make Ginger, Lemon & Honey Tea
- Boil the Ginger: In a small pot, bring the water to a boil.
- Add the ginger and simmer for 10–15 minutes, depending on how strong you want it.
- Strain & Add Lemon: Strain the tea into a mug.
- Add the lemon juice.
- Sweeten & Serve: Stir in the honey (and cayenne or cinnamon if using).
- Sip slowly and enjoy the comforting warmth
Ingredients:
- 1 cup milk
- ½ teaspoon ground turmeric (or 1 tsp freshly grated turmeric)
- ¼ teaspoon ground cinnamon
- Pinch of black pepper
- 1 teaspoon honey or maple syrup (optional)
- ¼ teaspoon grated ginger (optional, for a spicier kick)
How To Make Turmeric Tea
- Heat the Milk: In a small saucepan, add milk and warm it over medium heat.
- Add Spices: Stir in turmeric, cinnamon, pepper, and any optional ingredients like ginger or nutmeg.
- Simmer Gently: Whisk constantly and simmer (don’t boil) for 5–8 minutes until warm and well combined.
- Sweeten & Serve: Remove from heat, stir in honey, and pour into a mug.
- Enjoy your soothing, anti-inflammatory drink.
Ingredients:
- 1kg stewing beef
- Salt and freshly ground black pepper
- 2–3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup non-alcoholic red wine (optional, or use more stock)
- 4 cups beef stock
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and cubed
- 2 cups butternut squash, peeled and cubed
- 1 cup peas (frozen or fresh)
- 2 bay leaves
- 1 tsp dried thyme (or a few sprigs fresh)
- 1 tsp rosemary (optional)
- Chopped parsley (for garnish)
To serve:
- Crusty bread
- Mash potato
- Yellow rice
How To Make Beef Stew
- Pat the beef dry with paper towels.
- Season with salt and pepper, then toss in flour to lightly coat.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Brown the beef in batches, turning to sear all sides.
- Remove and set aside.
- In the same pot, add onions and cook for about 5 minutes until soft.
- Add garlic and tomato paste, stir for 1 minute.
- Pour in non-alcoholic red wine and scrape up any browned bits from the bottom.
- Let it simmer for 2–3 minutes.
- Return the beef to the pot.
- Add beef stock, carrots, celery, potatoes, bay leaves, thyme, and rosemary.
- Stir well.
- Bring to a simmer, cover, and cook gently for 1.5 hours.
- After 1.5 hours, stir in the butternut.
- Simmer for another 45 minutes, uncovered, to allow the stew to thicken and the butternut to become tender.
- Add peas in the last 10 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
- Spoon into bowls, garnish with chopped parsley, and enjoy with crusty bread or mashed potatoes.
Get ready dress up warm make a nice pot lamb curry with a warm cup of mocha Java and my warm slice of bread out of the oven. My nice and warm blanket and then I will cuddle up on the coach nice and warm with warm socks.