Winter Warmers for Family and Friends

As somebody who loves food and any excuse to share it, I was really excited to be asked to contribute a recipe page, but soon realised I would need to make a few disclaimers. 

First, I am not a trained cook or nutritionist; I just enjoy good food, simply prepared. 

And second, I am somebody who rarely follows a recipe to the letter: I tend to add a handful of this, a cup of that and a spoonful of the other, so most of the quantities I give are suggestions rather than rules; please adjust them to suit your own tastes.  I come from a family which has always gathered around the meal table and I carry on that tradition, but as a working mother our meals have to be quick and easy to prepare while being nutritious and appealing to a range of tastes. 

Three years ago I became a Pampered Chef® consultant, selling a top quality range of kitchen tools which make meal preparation so much easier.  I make no apologies for promoting those products on this page: they have transformed my kitchen and made life a great deal easier, so I would - and do - recommend them to everyone!

Spiced Red Lentil and Apricot Soup

Years ago, my mother ran a small restaurant where she was careful to cater for vegetarians before that was the norm.  I never wrote down my favourite soup recipe, and I cannot recall where it originally came from (possibly Cranks), but this is as I remember it.  Easily thrown together from store cupboard ingredients, it is a rather unusual and very substantial warming winter soup, perfect for a simple lunch.

50g / 2oz butter
1 large onion, chopped
2 teaspoons ground cumin
150g / 6oz red lentils, rinsed
50g / 2oz dried apricots, chopped
Juice of ½ a lemon
800ml / 1½ pints vegetable stock or water

Salt & pepper

1. Fry the onion in the butter over a medium heat until softened but not browned.
2. Add the cumin and stir for a minute before adding the lentils, apricots and a squeeze of lemon juice; stir until coated.
3. Add stock, bring to the boil then reduce heat, cover the pan and simmer gently for about 20 minutes until the lentils are cooked and the apricots soft.
4. Puree the soup and season to taste.
5. Serve in warmed bowls with crusty bread.

Mulled Wine with an Extra Kick

We throw a party on Christmas Eve where even the people who claim not to like mulled wine come back for refills, so this recipe comes with a warning: it goes down very easily!  Definitely not suitable for drivers (see non-alcoholic version, below), especially if you are adding the optional ‘secret ingredient'.

2 or more large bottles of inexpensive red wine
1 lemon
8 cloves
1 cinnamon stick
1 cup soft light brown sugar - use more or less, according to your own taste
A little brandy, Cointreau or ginger wine (optional)

1. Use a fork to 'stab' the lemon in two places and stick a clove into each hole.
2. In a large pan, heat together the wine, clove-studded lemon, cinnamon and sugar very gently, stirring occasionally.  It is important not to let it come to the boil.
3. Once the wine is hot and the spices well infused, ladle it into glasses, or into a jug for easier pouring.
4. For an extra kick, pour a tiny amount of brandy, Cointreau or (my favourite) ginger wine into each glass before you ladle in the wine. 

For a non-alcoholic version, substitute apple juice for the wine and reduce or omit the sugar.  Add a little dash of ginger cordial for an extra burst of spicy flavour.

Article and recipes written for the Winter 2007 issue by

Peppy Scott
www.pamperedchef.biz/peppy