WINTER RECIPE RECIPES

Name: The River Cafe's winter minestrone
Total time: 1 h 45 min
Yield: 5
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 2 medium carrots , roughly chopped; 1 large red onion , coarsely chopped; 1 head of celery , coarsely chopped, keeping the leaves; 1 head of garlic , cloves peeled; 1kg Swiss chard , leaves shredded and stalks roughly chopped; a good handful of parsley , finely chopped; 400g can peeled plum tomatoes , drained of most of their juices, roughly chopped; 1kg cavolo nero , stalks removed, leaves shredded (or savoy cabbage); 410g can cannellini beans , drained and rinsed; about 700ml boiling chicken or vegetable stock; a few sprigs of winter herbs such as thyme or sage, chopped; freshly grated parmesan , or vegetarian alternative; extra-virgin olive oil , for drizzling

THE RIVER CAFE'S WINTER MINESTRONE RECIPE | BBC GOO…

The River Cafe's winter minestrone recipe | BBC Goo… image

A really thick, filling minestrone soup - tastes even better after a day

Provided by Good Food team

Categories Dinner, Soup

Total Time 1 hours 45 minutes

Yield 5

Number Of Ingredients 14

Ingredients

2 tbsp olive oil
2 medium carrots , roughly chopped
1 large red onion , coarsely chopped
1 head of celery , coarsely chopped, keeping the leaves
1 head of garlic , cloves peeled
1kg Swiss chard , leaves shredded and stalks roughly chopped
a good handful of parsley , finely chopped
400g can peeled plum tomatoes , drained of most of their juices, roughly chopped
1kg cavolo nero , stalks removed, leaves shredded (or savoy cabbage)
410g can cannellini beans , drained and rinsed
about 700ml boiling chicken or vegetable stock
a few sprigs of winter herbs such as thyme or sage, chopped
freshly grated parmesan , or vegetarian alternative
extra-virgin olive oil , for drizzling

Steps:

Heat the olive oil in a large saucepan and slowly fry the carrots, onion and celery until soft and dark. This will take about 20 minutes but it’s worth it – the slow cooking gives a lovely taste. Add the garlic, chard stalks and half the parsley, and stir to prevent sticking. Stir in the tomatoes and cook for 10 minutes or until reduced.
Add half the Swiss chard leaves, half the cavolo nero, three-quarters of the beans, and the boiling stock. Bring to the boil, then reduce the heat. Simmer for 30 minutes. Pour in more stock if needed – don’t add too much – it should be thick.
Add the remaining Swiss chard and cavolo nero and blanch briefly so they remain green and crisp. Season when slightly cooled.
Purée the remaining cannellini beans coarsely in a blender with some of the cooking liquid. Add to the soup – it should be very green. Stir in the herbs and serve hot with Parmesan and a drizzle of extra virgin olive oil.

Nutrition Facts : Calories 263 calories, FatContent 10 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, FiberContent 9 grams fiber, ProteinContent 17 grams protein, SodiumContent 2.64 milligram of sodium

WINTER SALAD RECIPES - BBC GOOD FOOD

Winter salad recipes - BBC Good Food image

Tuck into our range of hearty winter salads. These warm and cold dishes include ingredients such as beetroot, pear, squash, slaw, chicory, feta and more.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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BEEF SHORT RIBS RECIPE | JAMIE OLIVER RECIPES

Sticky and delicious, these tender beef short ribs are well worth the wait.
From jamieoliver.com
Total Time 8 hours 15 minutes
Cuisine american
Calories 621 calories per serving

1. Preheat the oven to 100ºC/212ºF/gas ¼.
2. Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
3. When the time’s up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
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5. Brush most of the sauce onto the ribs so they’re nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
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