Wednesday, 7 November 2012

Cold Winter Foods

I hope you all had lovely firework related plans on Monday night. Apart from the fireworks, the other thing that really sparkles at this time of year is the food.

Gorgeous, warmingly, stodgy food.

The problem with this? The gorgeous warmingly stodgy food.

Typo? Not quite.

Yes the great thing about this time of year is the food but I'd say the majority of people (myself very much included) find it difficult to resist the traditional foods, often heavy in sugars, carbohydrates, grains and other highly processed components.

What would be great is to have all that wonderful Autumn/Winter cuisine whilst being healthy.

Impossible you say?

Certainly not :)

Winter is pies, sugary sweet treats, chocolate, hot chocolate, cinnamon and mixed spices, gravy and piled high potatoes. Child hood winters used to mean the ratio of sweet to savoury was slightly hugely skewed in favour of sweeter treats. However, nowadays, it's a different story. I'm more satisfied with hearty savoury meals and a few slightly sweeter (yet homemade and healthy-as-possible) treats interspersed on occasion.

It's not only the special occasion foods which changes round this time of year, but everyday meals take on a new personality. My taste buds change and I no longer crave cold, fresh salads for lunch and fruit seems an unwelcoming snack. Summer meals usually involve minimal preperation and I can usually pick at fresh fruits and veg, throwing them together to make a hotch pot meal of fresh produce. On the other hand, winter foods require a bit more work but oh is the effort worth it!!

I thought I'd use my breakfast this morning as an example.

I feel my obsession with sweet potatoes resurfacing again.


1 sweet potato
1 onion
Coarse sea salt to taste
White pepper to taste
1 teaspoon coconut oil
1 tablespoon butter (a bit for frying the sweet potato mixture and the rest for frying the eggs)
2 eggs
Any additional leftover veg or a slice of ham (optional)


Peel an onion and sweet potato.
Chop the onion into strips.
Chop the sweet potato into thin slices.
Heat a teaspoon of coconut oil and a blob of butter in a frying pan on a medium heat and add the onion and sweet potato pieces.
Add a large pinch of coarse sea salt and white pepper and let the sweet potato and onion slices cook through, giving the sweet potato slices a mix to turn them over occasionally; the sweet potato will turn a brighter shade of orange as it cooks and you can tell it's done when it is soft and can be easily pierced with a knife.
The onion will have cooked and have taken on a bit of colour and will taste so sweet, with an almost caramelised flavour in combination with the sweet potato. mmm...
Once the sweet potato is cooked through, transfer the sweet potato and onion to a plate.

Place the frying pan back over a medium to high heat and add a teaspoon of butter.
Crack two eggs into the pan and fry until cooked but so the egg yolk is still slightly runny - I do this by splashing the hot butter over the egg yolks so that they turn slightly white on top - be careful when doing this so you don't splash hot butter on yourself!
Serve the eggs over the sweet potato and onion.

You can serve this with a slice of ham or, like I did this morning, quickly sautee some leftover, cooked vegetables (I used carrots and kale leftover from a soup). Fry until warmed through and place on the side of the plate.

Serve, adding any additional sea salt to suit your tastes.

Simple it may be but as soon as the first forkful was gone, I knew winter food is now firmly on the menu.


Are there any foods you're particularly craving now that the cold is here and Winter is on it's way?