If you’re anything like me this winter and are on a tight budget or perhaps you just can’t bring yourself to brave the cold to head out for a meal, then you have come to the right place!
I’m an avid cooker/baker so I would love to share three of my personal favourite winter (or any season, really!) recipes that are simple and inexpensive to make. You might even have some of the ingredients sitting in your kitchen right now awaiting your food adventure.
1. Spanish Eggs
1 tbsp olive oil
1/2 red onion, chopped
1 red chilli, deseeded and finely chopped
1 garlic clove, sliced finely
small bunch coriander, stalks and leaves chopped separately
1/2 can (200g) diced tomatoes
1 tsp sugar
4 eggs
Step 1. Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick.
Step 2. Using the back of a large spoon, make 2 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve. ENJOY!
*Tip: add some fresh bread to dip in eggs (best with toasted Turkish or ciabatta bread).
2. Vegan (Gluten Free) Curry
1 chopped onion
4 cloves of chopped/minced garlic
Sprinkle of chilli flakes (optional)
Sprinkle of salt
1 teaspoon turmeric
1 tablespoon of coriander (chopped)
1 tablespoon ground cumin
1-2 teaspoons of curry powder
1 chopped sweet potato (soften in microwave for 2 minutes)
1 can chickpeas
1 can lentils
1 can diced tomatoes
1 can coconut cream/milk
1-2 cups cooked rice
Step 1: Cook all the spices and garlic/onions over medium heat for a few minutes
Step 2: Add the sweet potato, chickpeas, lentils, tomatoes and coconut milk and stir
Serve with rice and ENJOY!
*Tips: Add turmeric or saffron to your rice for a kick of flavour and beautiful yellow colour.
Fry up some papadums to enjoy with the curry!
3. Vegetable & Cheese Snack Muffins
2 cups self raising flour
3 cups vegetables (grated carrot, grated zucchini, grated onions, corn kernels, chopped spinach, chopped shallots, fresh herbs are some suggestions).
1 1/3 cups grated tasty cheese
½ cup milk
3 eggs
60g butter, melted
Step 1. Preheat oven 180°C (160°C fan forced) and grease a 12-hole (1/3 cup) muffin pan with cooking spray.
Step 2. Place flour into a large mixing bowl and stir in grated vegetables and cheese. Mix well.
Step 3. Whisk milk and eggs together and add cooled melted butter. Pour into the flour mixture and stir gently until just incorporated.
Step 4. Divide evenly amongst muffin pan and bake 25-30 minutes or until golden brown and cooked through. A skewer inserted into the middle should come out clean.
Step 5. Cool in the tin before turning onto a wire rack to cool completely.
Serve and ENJOY!
* Tip: Freeze half a batch in a sealed container for up to three months and defrost for work or uni snacks!
I hope you find these recipes appealing and hopefully try them out for yourself!
– Britney
