Winter Warmer Recipes

Brocolli & Stilton Soup

Brocolli & Stilton Soup

Beef Stroganoff

Beef Stroganoff

Carrot & Corriander Soup Soup

Carrot & Corriander Soup Soup

Slow Cooker Beef Stew

Slow Cooker Beef Stew

SOUP MAKER BROCCOLI & STILTON SOUP

 

Prep: 5 mins

Cook: 30 mins

Serves 4

Easy

 

Ingredients 

 

1 onion, finely chopped 

1 celery stick, sliced 

1 leek, sliced

1 medium potato, diced 

750ml low salt or homemade chicken or vegetable stock

1 head broccoli , roughly chopped 

140g stilton, or other blue cheese, crumbled

 

 

Method

STEP 1

Put all the ingredients into the soup maker, except the stilton, and press the ‘smooth soup’ function. Make sure you don’t fill the soup maker above the max fill line.

STEP 2

Once the cycle is complete, season, and stir in most of the stilton. Blend briefly again until the cheese has melted into the soup. Season with more black pepper and top with the reserved cheese to serve.

 

 

 

SLOW COOKER Beef Stroganoff

 

Prep: 20 mins

Cook: 5 hours – 8hours and 30 mins

Easy 

Serves 4

 

Ingredients:

 

750g stewing steak

1 tbsp vegetable or rapeseed oil

2 onions, halved and sliced

2 garlic gloves, crushed

1 beef stock cube, or 1 tbsp liquid stock

1 tbsp Dijon mustard

50g butter

200g chestnut mushrooms, halved

2 tsp cornflour

200g soured cream

Small bunch parsley, chopped tagliatelle or mashed potato to serve

 

 

Method

STEP 1

Turn on the slow cooker. Season the beef. Heat the oil in a wide frying pan and add the beef in batched so as not to over crowd the pan. Cook over a high heat until deep brown, then transfer to the slow cooker. Add the onion and garlic to the pan and cook for a few mins until soft, adding more oil if needed. Add a splash of water and scrape any bits from the bottom of the pan. Tip everything into the slow cooker.

STEP 2

Add the beef stock to the beef, then the mustard and season. Add enough water just to cover the beef, put the lid on and cook on Low for 6-8 hours or High for 5-6 hours.

STEP 3

About 30 mins before serving, melt the butter in a frying pan and cook the mushrooms until soft and caramelised. Tip into the slow cooker. Mix the cornflour with a little liquid from the stroganoff in the frying pan until smooth, then add about 100ml more and bring to a simmer. Once thickened, pour into the slow cooker with the sour cream. Turn to high (if not already) and cook for another 20 mins. Stir through the parsley. Serve with tagliatelle or mash.

 

 

SOUP MAKER Carrot & Corriander

 

Prep: 5 mins

Cook: 30 mins

Serves 2

Easy

 

Ingredients 

 

1 small onion, chopped 

½ tsp ground coriander

1 small potato, peeled and chopped

400g carrots, peeled and chopped

600ml vegetable or chicken stock

½ small bunch coriander

 

Method

STEP 1

Put all the ingredients into the soup maker, except the coriander, and press the ‘smooth soup’ function. Make sure you don’t fill the soup maker above the max fill line.

STEP 2

Once the cycle is complete, season, and add the coriander. Blend briefly again until the coriander is mixed well and serve.

 

 

 

SLOW COOKER Beef Stroganoff

 

Prep: 20 mins

Cook: 5 hours – 8hours and 30 mins

Easy 

Serves 4

 

Ingredients:

 

750g stewing steak

1 tbsp vegetable or rapeseed oil

2 onions, halved and sliced

2 garlic gloves, crushed

1 beef stock cube, or 1 tbsp liquid stock

1 tbsp Dijon mustard

50g butter

200g chestnut mushrooms, halved

2 tsp cornflour

200g soured cream

Small bunch parsley, chopped tagliatelle or mashed potato to serve

 

 

Method

STEP 1

Turn on the slow cooker. Season the beef. Heat the oil in a wide frying pan and add the beef in batched so as not to over crowd the pan. Cook over a high heat until deep brown, then transfer to the slow cooker. Add the onion and garlic to the pan and cook for a few mins until soft, adding more oil if needed. Add a splash of water and scrape any bits from the bottom of the pan. Tip everything into the slow cooker.

STEP 2

Add the beef stock to the beef, then the mustard and season. Add enough water just to cover the beef, put the lid on and cook on Low for 6-8 hours or High for 5-6 hours.

STEP 3

About 30 mins before serving, melt the butter in a frying pan and cook the mushrooms until soft and caramelised. Tip into the slow cooker. Mix the cornflour with a little liquid from the stroganoff in the frying pan until smooth, then add about 100ml more and bring to a simmer. Once thickened, pour into the slow cooker with the sour cream. Turn to high (if not already) and cook for another 20 mins. Stir through the parsley. Serve with tagliatelle or mash.

 

 

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