Winter is officially here! Of course it came with its cold temperatures so what better to warm our bodies and our hearts than a good meal. Here are some ideas for gourmet winter dishes: starters, main courses and desserts.
Ideas of starters for your winter meals
Warm goat cheese tartine
We start immediately with slices of warm goat cheese, which will seduce lovers of cheese and simple pleasures.
- bread (6 large slices of country bread),
- honey (one teaspoon per slice of bread),
- goat (2 slices of cheese log per slice of bread),
- liquid cream (2 teaspoons per slice of bread),
- bacon (150 grams spread over 6 slices),
- olive oil and a little oregano.
- Preheat your oven to 180 ° C.
- Place the slices of lightly oiled bread on the rack of your oven.
- Put two slices of goat on each slice and add a little honey and cream.
- Sprinkle your sandwiches with the bacon and a pinch of oregano (and also if you want a little pepper) then add a drizzle of olive oil.
- Bake 5 minutes
- Spend a few minutes in the grill position to brown your toast.
Red cabbage salad
Just a little cabbage, a clove of garlic, olive oil and a little vinegar, salt and pepper.
Rinse the cabbage before removing the core and the first leaves. Cut it into 4 and chop it. Peel the clove of garlic and chop it too.
Make the vinaigrette by mixing the oil, vinegar, salt, pepper and garlic. Then simply season your cabbage salad with vinaigrette for a simple and delicious starter.
- 5 sheets of brick
- 250 grams of ground beef,
- a carrot, an onion, a clove of garlic,
- a little curry and ginger powder,
- sweet soy sauce,
- 1 egg yolk
- Fry the onion, chopped carrot and peeled garlic in a saucepan with olive oil.
- Then add the beef until it is golden,
- Add curry, ginger and soy sauce.
- Spread the mixture in the pastry sheets, which you fold.
- To hold the samoussa, use the egg yolk on the last side.
- Then cook in a little oil each side for 2 minutes.
Tip: To avoid too much oil, place your samosas on a few sheets of paper towels.
Ideas of main courses for your winter meals
Raclette & Pierrade
You can’t pass through a winter without these two great classics of the gourmet winter meals!
And why not combine the two? Match a raclette cheese melted on a few potatoes with some thin slices of meat or fish cooked on a stone, it’s so enticing. We can only encourage you to combine raclette and pierrade for a meal with friends, it is the top of the conviviality.
In addition some raclette machines are also pierrade, so you no longer have excuses to escape this delicious culinary combo! Let’s furiously enjoy this meal (without excess).
- the equivalent of a boneless lamb shoulder.
- 2 tomatoes, an onion, an apple,
- a bit of milk,
- curry, saffron, turmeric and ginger.
- Mix in a bowl curry, saffron, turmeric and ginger.
- Brown your meat in a little oil then set aside.
- Fry the onion and the apple in small pieces then gradually add pieces of tomatoes peeled and seeded.
- Add this preparation to the meat, then add the milk and spices.
- Then count ¾ of cooking time.
A curry is traditionally used with rice.
All of Louisiana in a traditional and family dish that will delight your taste buds.
- 150 g of rice,
- 1 chicken escalope,
- fifteen slices of chorizo,
- fifteen weeks of shrimps,
- 1 red pepper, 4 beautiful tomatoes, 3 onions, a little garlic,
- 30 cl of chicken broth.
- Slice and finely peel the onions, pepper and tomatoes, as well as the garlic clove.
- Cut the diced chicken cutlet and fry in the pan with a little olive oil and chorizo for 3 minutes before booking.
- Fry the onions without letting them brown, then add the vegetables, garlic, and a pinch of chilli, if you wish.
- Simmer a few minutes.
- Add the rice to this mixture and cook for a few more minutes stirring.
- Pour the broth, season, and simmer covered until the rice is completely cooked and the broth is completely absorbed.
- A few minutes before the end of cooking the rice, add the shrimp, then 3 minutes later, the chorizo and the chicken.
Dessert ideas for your winter meals
Everyone can make crepes and know how to make these wonderful rounds of happiness made from eggs, milk, flour and sugar. With cream of chestnut, maple syrup, sugar or even nature, a crepe is always delicious.
For this very traditional dessert of French cuisine, you will need:
- 1 shortcrust pastry,
- 6 apples (eg golden ones),
- 1 sachet of vanilla sugar and a hint of cinnamon.
- Preheat your oven to 210 ° C.
- Peel and cut 4 apples into pieces, then put in a saucepan with a little water, to make a compote.
- When the apples start to soften, add the vanilla sugar and cinnamon, then leave until the apples are really soft.
- While the compote is cooling, cut the remaining apples into strips and spread the pastry in a mold. Make holes in the pastry with a fork.
- Put the compote on the pastry and arrange the apple slices on the compote.
- Cut the butter into strips and put them on the pie. You can also sprinkle the pie with an extra pinch of cinnamon.
- Just bake for 25-30 minutes You can add a little sugar on the pie to caramelize.
This perfect cake for the winter is a popular Swiss specialty in the USA, where it is celebrated every 3rd of February.
- 250 grams of carrots (grated),
- 125 grams of powdered sugar,
- 2 eggs,
- 125 grams of melted butter,
- 1 sachet of baking powder,
- 200 grams of flour,
- 60 grams of crushed walnuts kernel
- Whip the eggs and sugar until the mixture is firm and frothy.
- Then add the flour and melted butter, still stirring.
- Add yeast, carrots and nuts,
- Pour the mixture into the mold and bake for 40/50 minutes (oven preheated to 180 ° C).
You can finish with a frosting (mixing lemon juice, icing sugar and egg white) if you like it.
That were, dear Fuzzy, our suggestions of starters, main courses and desserts for your gourmet winter meals! If you have food suggestions, feel free to share them as a comment.