Entertaining & Cooking Ideas
Entertaining & Cooking Ideas
WINTER - JANUARY 2015
After the indulgences of the festive season, give yourself a treat that is both healthy and tasty
1 Free salad from the summer months by using produce that come into their own in winter. Kale and chicory are in season between January and March, and offer stronger flavours and textures
2 If you feel like you need some substance to your meals but want to stay healthy, try adding quinoa, barley and lentils for a lovely mix of different flavours that work well in hot or cold dishes
3 Winter is the perfect time to experiment with different flavours when it comes to dressings for salads and dishes. Try cinnamon, nutmeg and ginger as well as cardamom and fennel for a warming alternative
4 Use root vegetables and a variety of herbs and spices for a warming lunch that you can enjoy on the go. Start with Meyer's carrot and coriander soup or use up left over vegetables combined with pulses for a hearty meal
5 For food storage designed to suit you and your lunchtime, Sistema has a variety of food containers for soup, salads and noodles to name a few
Adapted from Anna Jones' A Modern Way to Eat reveals the secret of roasted kale in this super healthy salad
1 butternut squash
400g cherry tomatoes
Sea salt and freshly ground black pepper
2 unwaxed limes
200g Kale, stalks removed, leaves roughly torn into bite-size pieces
A handful of unsweetened shaved or desiccated coconut
1 tablespoon soy sauce or tamari
For the dressing
A thumb-size piece of fresh ginger, peeled and finely chopped
1 tablespoon miso paste
1 tablespoon tahini
1 tablespoon honey or agave syrup 1 tablespoon coconut or olive oil
1 red chilli, finely chopped
1 Preheat your oven to 220°C/fan 200°C/gas 7.
2 First halve and deseed your squash, then cut into 2cm pieces and place on a roasting tray, sprinkle with salt and pepper and drizzle with oil, roast in the oven for 30-40 mins.
3 Halve the tomatoes and place them on a baking tray with some salt and pepper, a good drizzle of olive oil, the zest of both limes and the juice of 1. Add these to the oven with the squash for the last 20 minutes, until blistered and golden.
4 Next, pile the kale on to a baking tray with the coconut. Pour over the soy sauce and toss well until everything is coated. Roast in the oven with the tomatoes and squash for the last 5–10 minutes of their cooking time, until crisp.
5 Meanwhile, mix all the dressing ingredients together in a bowl with the juice of the second lime. Taste and add a little more seasoning or lime juice if needed. Pull the squash, kale and tomatoes out of the oven and tumble them into a big bowl. Toss in the miso dressing, adding a little at a time and tasting as you go, and serve warm.
1 Subsititute white flour for heritage grains and nuts, for example spelt flour, for a more wholesome bake
2 Rather than using refined sugars, embrace natural sweeteners such as honey and maple syrup
3 For crumbles and puddings, use seasonal fruit that is at its best in winter, such as rhubarb, citrus fruits and pears
4 It is not just sugar you need to watch out for - salted butter contains an average of 0.68g sodium per 100g compared to its unsalted cousin
5 For a delicious but healthy topping for your cakes and puddings, crushed and roasted nuts give extra flavour
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