You are currently viewing 5 winter warmers for the chilly season 

5 winter warmers for the chilly season 

Winter is the season for hearty flavours and an array of cosy meals like soups, stews and curries. Make these comforting (and tasty) meals to warm up the coldest of days.  

Yummy tomato soup with cheese toasties   

Serves 4 // Cooking time: 30 minutes 


Cooking oil
1½ onions, chopped
2 cloves garlic, chopped
2 carrots, finely chopped 
1 tsp (5ml) paprika
2 tins (400g each) whole peeled tomatoes, drained and liquid reserved
50g sachet tomato paste
2 Tbsp (30ml) Worcestershire sauce
Salt and pepper, to taste  

For the cheese toasties  

8 thick slices bread, lightly buttered on both sides
1½ (375ml) cups grated Cheddar
⅓ cup (80ml) sour cream  


  1. Heat some oil in a pot over medium heat. Add onion, garlic and carrot, and fry for 8–10 minutes until onions are soft. 
  2. Add the paprika and cook until fragrant. 
  3. Add the tomatoes and cook for 5 minutes, then stir in the tomato paste, reserved tomato juice, Worcestershire sauce and 2 cups water. 
  4. Reduce heat and simmer for 8–10 minutes, then season.
  5. Remove from the heat and cool slightly. Transfer to a blender and blend until smooth.

For the cheese toasties  

  1. Preheat oven to 220°C. Line a baking tray with baking paper.
  2. Arrange 4 slices of bread on the tray and top with cheese. Season with salt and pepper. Top each one with a slice of bread to make 4 sandwiches.
  3. Bake for about 10 minutes, turning halfway, until the bread is golden and toasted, and the cheese has melted.
  4. Cut toasties in half and ladle soup into bowls. Top with a spoonful of sour cream.

Cook’s note:
The sour cream can be replaced with a drizzle of normal cream, a spoonful of cottage cheese or a dollop of plain yoghurt.

Recipes & styling: Jezza-Rae Larsen 
Photography: K-Leigh Siebritz/ 


Classic corn and mussel chowder 

Serves 4–6 // Cooking time: 45 minutes 



1 Tbsp (15ml) olive oil
1 packet streaky bacon bits
1 onion, finely chopped
2 stalks celery, finely chopped
4 mielies, kernels removed
2 potatoes, peeled and chopped
4 cups (1L) fish stock
1 Tbsp (15ml) butter
1kg mussels, cleaned
½ cup (125ml) cream  


  1. Heat the oil in a pot over medium heat. Brown the bacon, then add the onion and celery and sauté for 5 minutes.
  2. Add the mielie kernels, potatoes and stock. Simmer for 15–20 minutes, until the potatoes are soft.
  3. In the meantime, melt butter in a pan over high heat. Add the mussels and pop the lid on. Cook, checking regularly, until all the mussels have opened. Remove the meat from half the mussels, discarding the shells.
  4. Transfer the soup to a food processor and blend until chunky.
  5. Stir through the picked mussels and the cream. 
  6. Ladle chowder into bowls and top with the remaining mussels still in their shells.

Recipe & styling: Elizabeth Mackenzie
Photography: Andreas Eiselen // 


Chicken curry with masala curried yoghurt 

Serves 4–6 // Cooking time: 50 minutes + marinating 


800g chicken pieces
Cooking oil 

For the marinade

2 tsp (10ml) ground coriander
2 tsp (10ml) chilli powder
2 cloves garlic, minced
1 Tbsp (15ml) chopped fresh ginger
2 Tbsp (30ml) lemon juice  

For the curried yoghurt 

1½ cups (375ml) yoghurt
1 Tbsp (15ml) chilli powder
1 Tbsp (15ml) turmeric
1 Tbsp (15ml) garam masala
1 green chilli, finely chopped 

For the curry 

2 cloves garlic, minced
2cm piece ginger, grated
1½ onions, finely chopped
1 Tbsp (15ml) tomato paste
3 tomatoes, finely chopped
1½ cups (375ml) curried yoghurt
½ Tbsp (7ml) ground cardamom
½ Tbsp (7ml) ground cloves
½ Tbsp (7ml) cinnamon
1 Tbsp (7ml) ground coriander
1 Tbsp (7ml) cumin
1 Tbsp (15ml) paprika   


  1. Mix the marinade ingredients and toss with the chicken. Cover with clingwrap and marinate for at least 1 hour. 
  2. Mix all the curried yoghurt ingredients together and set aside.
  3. 3. To make the curry, heat oil in a pot over medium. Fry garlic and ginger until golden. Add onion and fry.
  4. Stir in tomato paste and tomatoes, and cook for 3 minutes.
  5. Add the curried yoghurt and simmer for 5 minutes.
  6. Add the spices, marinated chicken and 1½ cups water. Reduce the heat and simmer for 20–25 minutes.

Recipe & styling: Jezza-Rae Larsen
Photography: Samantha Pinto // 


Shepherd’s pie with a cheesy potato topping 

Serves 6–8  // Cooking time: 1 hour 


2 Tbsp (30ml) vegetable oil 
1 onion, finely chopped 
3 carrots, finely chopped 
2 celery stalk, finely chopped 
3 garlic cloves, minced 
500g beef mince 
2 Tbsp (30ml) tomato paste 
2 Tbsp (30ml) flour 
2 Tbsp (30ml) Worcestershire sauce 
1½ (7ml) tsp dried thyme 
Salt and pepper 
1½ (375ml) cups beef stock
½ cup (125ml) red wine 
2 bay leaves   

For the topping 

6 potatoes, peeled 
½ cup (125ml) milk 
2 Tbsp (30ml) butter 
¼ cup (60ml) Cheddar 
1 Tbsp (15ml) fresh thyme leaves  


  1. Heat oil in a pan over medium heat. Fry the onion, carrot and celery until the onion is soft, about 5 minutes.
  2. Add garlic and fry until golden.
  3. Crumble the mince into the pan. Fry for 3 minutes until browned, continuing to break up the mince using a wooden spoon.
  4. Stir in the tomato paste, flour, Worcestershire sauce and thyme. Season well.
  5. Add stock, wine (or more stock) and bay leaves. Scrape the bottom of the pan to release any stuck bits of flavour.
  6. Reduce heat to medium-low and simmer for 20 minutes.

For the topping 

  1. Boil the potatoes until tender, about 15 minutes.
  2. Drain and mash until chunky. 
  3. Add the milk, butter and cheese and mash until smooth and fluffy. 
  4. Season to taste, then cover and set aside.

To assemble 

  1. Preheat the oven to 180ºC.
  2. Spoon the mince filling into a 15 x 25cm casserole dish. 
  3. Allow to cool before topping with the mashed potato.
  4. Bake for 20 minutes until the potato topping is golden and crispy.
  5. Garnish with fresh thyme and serve.

Cook’s note:
Freeze any leftovers in an airtight container for up to a month. When ready to use, simply defrost and reheat in a 180ºC oven.

Recipes & Styling: Sjaan van der Ploeg
Photography: Peet Mocke/ 


Honey-BBQ roast brisket with creamy pap 

Serves 6 // Cooking time: 7 hours 



2kg beef brisket 
2 tsp (10ml) garlic powder
2 tsp (10ml) chilli powder
2 tsp (10ml) salt
½ (7ml) tsp black pepper
4 cups (1L) beef stock   

For the honey-BBQ sauce 

½ cup (125ml) tomato sauce
½ cup (125ml) honey
⅓ cup (80ml) apple cider vinegar
2 Tbsp (30ml) brown sugar
2 Tbsp (30ml) Worcestershire sauce
2 tsp (10ml) Dijon mustard
1 tsp (5ml) garlic powder
1 Tbsp (15ml) cornflour mixed with 2 Tbsp (30ml) water  

For the creamy pap 

2 cups (500ml) Kreemymeel or Maltabella
2–3 cups (500–750ml) water
3 Tbsp (45ml) butter  


  1. Preheat oven to 130°C.
  2. Rub the brisket all over with a mix of garlic powder, chilli powder, salt and pepper.
  3. Whisk together all the sauce ingredients (except the cornflour).  
  4. Place brisket in an ovenproof casserole dish, pour over beef stock and honey-BBQ sauce.
  5. Slow-roast for 5–6 hours, until the liquid has reduced by half.
  6. Remove the brisket from the dish and set aside, reserving the sauce/cooking liquid.
  7. Place the Kreemymeel/Maltabella, water and butter in a pot over medium heat. Cover and cook for 15 minutes. Stir with a wooden spoon and set aside. 
  8. Pour the reserved sauce into a pot, bring to a simmer, then whisk in the cornflour paste. Cook, whisking continuously, until the sauce has thickened. Season to taste.
  9. Shred the brisket and add it to the sauce. 
  10. Serve the honey-BBQ brisket with creamy pap.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // 

0 / 5. Vote count: 0