Warm up with the Katie's teams favourite comforting
and delicious winter recipes!
Chocolate BrowniesAnna, Head of Marketing
"These brownies with their crackled top and rich, fudgey centre are so simple to make – they’ll be your new go-to recipe for an indulgent treat everyone will love"
- 250g butter
- 200g good quality dark chocolate
- 1.5 cups caster sugar
- 4 eggs
- 1 teaspoon vanilla essence
- 1 cup plain flour, sifted
- 1/3 cup roasted and chopped macadamia nuts
- Preheat oven to 160 degrees Celsius.
- Grease and line a brownie tray.
- Place butter and dark chocolate in a heavy based saucepan over low heat, stirring occasionally. Remove from heat and set aside to cool for 5-10 mins.
- Add sugar and vanilla essence to the cooled mixture and stir through.
- Add lightly beaten eggs, one at a time, using a hand whisk to gently combine.
- Gently fold through sifted flour and macadamias.
- Tip mixture into prepared tray.
- Bake for 30 mins.
- Brownies should be gooey in the centre.
- Remove from oven, cool and top with sifted icing sugar.
Spicy Sweet Potato SoupSharon, Ecommerce Manager
"This hearty soup is delicious. Add more or less chilli depending on your personal taste. I love the chilli in this soup. It warms you to the bone…"
- 1 tablespoon oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 - 2 chillies finely chopped
- ¼ teaspoon paprika
- 750g sweet potato, chopped into small pieces
- 1 litre beef stock
- Chopped dried chilli to garnish
- Heat oil in a large heavy based pan, add the onion and cook for 1-2 minutes, or until soft.
- Add the garlic, chilli and paprika and cook for a further 2 minutes.
- Add the sweet potato to the pan and toss to coat with spices.
- Pour in the stock, bring to the boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
- Cool slightly, then blend in batches until smooth, adding extra water if needed.
- Season to taste, garnish with dried chilli and serve.
Mulled WineRachel, Digital Producer
"The perfect beverage for when the nights gets shorter and the weather, cooler. I especially love how the scent of spice and orange fills the house."
- 2 oranges
- 1 lemon
- 150g of castor sugar
- 5 cloves
- 4 bruised cardamom pods
- 1 cinnamon stick
- A pinch of grated nutmeg
- 2 bottles of fruity red wine
- A handsome splash of brandy
- 1 orange
- Cinnamon sticks
- Star Anise
- Into a large saucepan, add the peel and juice of 2 oranges along with the peel of 1 lemon.
- Add in the sugar, spices and enough of the wine to cover the sugar then heat until the sugar has dissolved, remember to stir occasionally (I also like to taste test at this point)
- Bring to the boil. It should take 5 – 10 minutes for this to become a silky, syrupy consistency.
- Turn the flame down and add in the rest of your wine and brandy (If you so wish). Gently heat through and garnish with orange segments, star anise and cinnamon sticks.
Lamb MoussakaFiona, Buyer
"Mums moussaka is always a hit with my family; it’s delicious and easily feeds a crowd."
- Olive Oil
- 1 onion, finally chopped
- 1 clove garlic, crushed
- 500g minced lamb
- 1 teaspoon cinnamon
- Sea salt
- 125ml red wine
- 1 tablespoon tomato puree
- 250ml tomato passata
- Zest of 1 lemon
- 2 ½ tablespoons chopped lemon thyme
- 3 aubergines cut into thick slices
- 1 cup béchamel sauce
- 25g freshly grated parmesan cheese
- 15g fresh breadcrumbs
- Preheat oven to 200 degrees Celsius.
- Heat a splash of olive oil in a large saucepan over a low heat and cook the onions for 5 minutes, then add garlic and cook for another 5 minutes.
- Then cook the lamb and season with salt and cinnamon on a high heat.
- Add wine, tomato puree, passata and bring to the boil.
- Add half the lemon zest and 2 tablespoons of lemon thyme before simmering on a low heat for 20 minutes.
- Brush aubergines with olive oil, then cook on a hot chargrill pan until golden on each side.
- Lightly grease a baking dish and layer aubergine on the base, then a layer of the lamb mixture. Repeat this process until the aubergine and lamb mix is finished; make sure to finish on an aubergine layer.
- Pour over the béchamel sauce.
- Mix the breadcrumbs, parmesan, leftover lemon zest and lemon thyme and sprinkle over the béchamel sauce.
- Bake the moussaka for 30 minutes or until top is golden. Serve with salad.