5 Winter Recipes For A Cozy Night At Home

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5 Winter Recipes For A Cozy Night At Home Plus Size Fashion

Beat the cold weather with some fantastic winter warmers that will make you feel content and cozy. We all know that there is little better than coming home after work or play to a steamy pot of soup can put you in a good mood for the rest of the day.


Let's have a look at some fabulous simple recipes for those cold nights where you need something to chase away that winter chill and give you a happy stomach!

Butternut Squash Soup


- 1 medium-sized butternut squash, peeled, seeded, and cut into cubes
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 apples, peeled, cored, and chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional toppings: roasted pumpkin seeds, a drizzle of cream, or a sprinkle of fresh herbs


1. In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until softened and fragrant.

2. Add the chopped butternut squash, carrots, and apples to the pot. Cook for about 5 minutes, stirring occasionally.

3. Pour in the vegetable or chicken broth, ensuring it covers the vegetables and fruit. Bring the mixture to a boil, then reduce the heat to a simmer.

4. Season the soup with ground cumin, cinnamon, nutmeg, salt, and pepper. Stir well and let it simmer for 20-25 minutes or until the vegetables are tender.

5. Once the vegetables are soft, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, you can transfer the mixture to a blender in batches.

6. Taste the soup and adjust the seasonings if necessary. If the consistency is too thick, you can add more broth until you reach your desired thickness.

7. Serve the butternut squash soup hot, and garnish with your choice of toppings like roasted pumpkin seeds, a drizzle of cream, or fresh herbs.

Enjoy your homemade butternut squash soup!

Shepherd's Pie


For the Filling:
- 1 lb ground lamb or beef
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup frozen peas
- 1 cup beef or vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste

For the Mashed Potatoes:
- 4 large potatoes, peeled and chopped
- 1/2 cup milk
- 4 tablespoons butter
- Salt and pepper to taste



1. Preheat your oven to 400°F (200°C).

2. In a large skillet, brown the ground lamb or beef over medium heat until fully cooked. Drain any excess fat.

3. Add chopped onions, diced carrots, and minced garlic to the skillet. Cook for 5-7 minutes until the vegetables are softened.

4. Stir in the tomato paste and cook for an additional 2 minutes.

5. Pour in the beef or vegetable broth and Worcestershire sauce. Add dried thyme, salt, and pepper. Bring the mixture to a simmer, and let it cook for about 10 minutes or until the liquid has reduced, and the filling has thickened.

6. Add the frozen peas to the skillet and stir until they are evenly distributed. Remove the skillet from heat.

7. Meanwhile, boil the peeled and chopped potatoes until they are fork-tender. Drain the water and mash the potatoes with milk, butter, salt, and pepper until smooth and creamy.

8. In a baking dish, spread the meat and vegetable mixture evenly on the bottom.

9. Spoon the mashed potatoes on top of the filling, spreading them out with a spatula to cover the entire surface.

10. Create a decorative pattern on the mashed potatoes using a fork.

11. Place the baking dish in the preheated oven and bake for about 20 minutes or until the mashed potatoes are golden brown on top.

12. Remove from the oven, let it cool for a few minutes, and then serve your delicious Shepherd's Pie.

Enjoy your comforting and hearty Shepherd's Pie!

Beef & Vegetable Bake


- 8 sausages (your choice of pork, chicken, or plant-based)

- 1 large sweet potato, peeled and diced

- 2 bell peppers (assorted colors), chopped

- 1 zucchini, sliced

- 1 red onion, thinly sliced

- 2 cloves garlic, minced

- 2 tablespoons olive oil

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- Salt and pepper to taste

- Fresh herbs (such as parsley or thyme) for garnish



1. Preheat your oven to 400°F (200°C).
2. Place the sausages in a large baking dish, leaving space between each one.

3. In a bowl, combine the diced sweet potato, chopped bell peppers, sliced zucchini, sliced red onion, and minced garlic.

4. Drizzle the olive oil over the vegetables and toss until they are evenly coated.

5. Sprinkle dried thyme, dried rosemary, salt, and pepper over the vegetables. Toss again to ensure the seasonings are distributed evenly.

6. Arrange the seasoned vegetables around the sausages in the baking dish.

7. Bake in the preheated oven for approximately 30-35 minutes or until the sausages are cooked through and the vegetables are tender, stirring once or twice during cooking.

8. If desired, broil for an additional 2-3 minutes to achieve a golden brown color on the sausages and vegetables.

9. Remove the baking dish from the oven and let it rest for a few minutes.

10. Garnish with fresh herbs, and serve the sausage and vegetable bake hot.

Rosemary Salt Roast Chicken


-1.5 Kg whole chicken
-1 tbsp rosemary
-2 tbsp sea salt crystals
-Olive oil


1.Put the chicken on a rack over a roasting tray. Clear a shelf at the bottom of the fridge that the chicken will fit onto in its tray.

2. Use a pestle and mortar to crush together the rosemary and salt. Rub this mixture all over the chicken and chill, uncovered, overnight. Take the chicken out of the fridge 30 minutes before you want to cook it to come up to room temperature.

 3.Heat the oven to 190C/fan 170C/gas 5. Brush any excess salt off the chicken and drizzle over a little olive oil.

 4. Roast for 1 hour 20 minutes or until the skin is browned and crisp, and the chicken cooked through. Rest under loose foil for 20 minutes before carving.

5. Serve with roast vegetables or mashed potato. 

Slow Cooker Irish Stew


-1 tbsp oil, for frying
-500g lamb neck fillets, cut into chunks
-1tbsp plain flour, heavily seasoned
-750ml lamb stock
-2 leeks, halved, washed and cut into thick slices
-300g Chantenay carrots
-400g Charlotte potatoes, peeled and halved


1. Heat the slow cooker to high. Heat a tbsp of oil in a large frying pan. Toss the lamb in the seasoned flour, shaking off any excess. Add to the pan and brown all over (do in batches if needed). Scoop out into the slow cooker and add the rest of the ingredients. Cook for 4 hours until the lamb is meltingly tender and the veg is cooked. Season and serve.

Now that you have read through our recipes, which one are you looking forward to making soon? Are you going to try your hand at making a sausage and vegetable bake or the rosemary salt roast chicken? Let us know in the comments below. 

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