Stay nourished and warm this winter with these delicious recipe ideas

Brrr, it’s cold outside! It’s knit time, but cozy yarns won’t keep winter’s villains at bay. For a natural immune-boosting shield against cold and flu viruses, eating plenty of nutritious seasonal vegetables will help protect you from the inside out and warm your cockles as well.

The new Winter Warmer’s Chef collection from leading meal kit supplier My Food Bag features a range of no-fuss classic dishes that will take you back to your childhood: chicken soup, anyone? Packed with fiber and key immune-supporting nutrients like folate and beta-carotene, My Food Bag’s winter ‘heroes’ include yams, parsnips, Brussels sprouts, fennel bulbs and leafy greens. Asian foods such as baby bok choy – all healthy hits for the colder months. “We know that vitamin C plays a key role in our immunity, but vitamins A, E, zinc and selenium (to name a few) are also crucial for our immune function,” says Catherine Bell. , dietitian of My Food Bag.

Inspired by MasterChef New Zealand judge, chef and food writer Nadia Lim, My Food Bag uses only fresh, free-range ingredients, sourced from local suppliers across the country. Choose your favorites from 15 weekly recipes offered by popular My Choice bags or go for Vege; Herbal; Gourmet; Gluten free; Classic; or Bargain Box; all loaded with seasonal produce and tested weekly by Kiwi families.

Each My Food Bag recipe aims to provide at least two servings of vegetables per person per meal. A well-balanced diet that includes a range of nourishing vegetables and natural ingredients will ensure your body (and mind) doesn’t need extra vitamin supplements, pills or potions to maintain health and well-being. even on the coldest days. .

Roasted Pumpkin and Mushroom Wellington with Gravy and Baby Carrots is a great vegetarian take on the classic Wellington recipe and features vegan puff pastry.

Recipe:

Roasted Pumpkin and Wellington Mushrooms
with sauce and baby carrots

PREPARATION TIME: 60 MIN, PER PORTION 700 KCAL, FOR 4 PEOPLE

Ingredients

Wellington
600g diced pumpkin
1 drizzle of oil 400g sliced ​​mushrooms
1 red onion, thinly sliced
1 bunch of sage, leaves picked
1 drizzle of oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon sweet paprika
1/2 teaspoon ground fennel
1/2 tsp thyme
1/4 teaspoon sage
1 teaspoon brown sugar
2 teaspoons vegetable stock powder
125g light sour cream
100g feta cheese
375g vegan puff pastry
1 tablespoon of milk
1 tsp poppy seeds

Carrots
1 bunch baby carrots, ends trimmed
1 drizzle of oil 2 teaspoons of honey, optional
1 teaspoon old-fashioned mustard, optional

To serve
200 g store-bought sauce

Method

1. Before you start
Preheat the oven to 220°C (or 200°C convection).

2. Roasted Pumpkin and Wellington Preparation
Toss the pumpkin on an oil-lined baking sheet. Season with salt and pepper and roast for about 10 minutes, until almost tender (reserve the tray for the carrots). Thinly slice the mushrooms and onion and pick sage leaves. Toss the sage in a small bowl with a drizzle of oil. Put aside.

3. Cook the mushrooms and onion
Heat the oil in a large skillet over high heat. Cook the mushrooms and onion with a pinch of salt for 5-6 minutes, stirring often, until softened and golden. Add the spices, sugar and vegetable stock powder and cook for another 1 minute, stirring, until fragrant. Remove from heat and stir in sour cream.

4. Assemble Wellington
Unroll the dough onto a second lined baking sheet (see tip). Place the mushroom mixture on one half of the pastry at the short end, leaving a 1cm border around the edge. Crumble feta over mushrooms, then top with roasted pumpkin. Fold the dough over the filling to enclose it, then use a fork to crimp the edges tightly. Using a knife, lightly score a diamond pattern on the dough.

5. Cook Wellington
Brush the dough with milk, then sprinkle with poppy seeds and sage. Bake on the top rack of the oven for 20 to 25 minutes, until golden and puffed.

6. Roasted Carrots
Toss carrots on reserved lined baking sheet with oil. Season with salt and pepper and roast on a rack under Wellington for 20-25 minutes, until tender. Once cooked, add the honey and mustard to the tray (if using) and toss to coat.

7. Heat the sauce
Add the sauce to a small saucepan over medium-high heat and cook, about 2 minutes, until heated through.

8. Serve
Wellington with baby carrots and sauce.

House of Dumplings provides authentic dumplings for this mouth-watering chicken and cilantro noodle soup with Asian greens, with a splash of chili oil for an extra kick.

Recipe:

Warming Soup with Chicken Meatballs and Cilantro
with Asian Greens and Chili Oil

PREPARATION TIME: 30 MIN, PER PORTION 484 KCAL, FOR 4 PEOPLE

Ingredients

Soup
1 broccoli, cut into small florets
1 package of two mini bok choy, leaves separated
30g finely grated ginger
1 tablespoon sesame oil
1 package of Asian broth mix
8 cups boiling water
1 tablespoon of fish sauce
1 tablespoon of soy sauce
1/2 packet of soba noodles
2 packages of chicken and cilantro dumplings
100g baby spinach

To serve
4 teaspoons chilli oil, optional

Method

1. Before you start
Bring a full kettle to a boil.

2. Prepare the soup
Cut the broccoli into florets and separate the bok choy leaves. Finely grate the ginger.

3. Cook the soup
Heat the sesame oil in a large saucepan over medium-high heat and cook the ginger and Asian broth mixture for 1 minute, until fragrant. Add the measure of boiling water, the fish sauce and the soy sauce. Bring to a boil.

4. Finish the soup
Add 1/2 package of noodles to the soup, mix well and cook for 4 minutes. Add the meatballs, bring to a boil and cook for 2 minutes. Add the broccoli and cook for another 2 minutes, until just tender. Add bok choy and spinach and stir until softened, then remove from heat. Season to taste with soy sauce.

5. Serve
Ladle chicken noodle soup into bowls and top with chili oil.

Tips to help keep winter aches and chills at bay

The phytonutrients in vegetables play an important antioxidant and anti-inflammatory role, and mean your body’s natural defenses will have everything they need to ward off disease, Bell says. “Limiting your intake of processed foods and incorporating fiber-rich plant foods into your daily menu will help keep your family healthy and strong when the winter bugs bite,” Bell continues. “The nutrient supplement will also benefit your gut and your heart.”

Boasting a wide variety of dishes brimming with comforting flavors, My Food Bag’s Winter Warmer Chef’s Collection was created by their trained chefs, approved by an in-house dietitian and triple tested by recipe developers before delivery. straight to your door. . Find the range in My Food Bag My Choice bags on their website.

Try the new from My Food Bag Winter Warmers range this week and get 50% off on your first delivery with the code NADIA50* T&Cs apply. buy now.

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