Jingle Bells All Over!! Here Are A Few Recipes From Korean Citrus Tea to Delicious Pies To Keep You Warm In The Freezing Cold.
Jingle bells all over!! Here are a few recipes, from Korean Citrus tea to delicious pies, to keep you warm in the freezing cold.
The chilling season has begun outside and so has the season of laziness, lethargy and illnesses. But there certainly are a good load of sustenance that can keep you warm and comfortable in such low degrees of temperature. Let’s get started with the few easiest peasy and very efficient recipes:
1. KOREAN CITRUS TEA — It has a very mild and sweet tangerine taste of the citrus fruit.
Citrus fruits
White sugar/honey
Boiled water
Directions:
1. Prepare the citrus fruits
2. Wash it and peel off the skin
3. Chop the fruit into slices and remove the seeds completely
4. Add sugar (it can be replaced by honey or half sugar/half honey)
5. Add water and bring to boil.
Korean citrus tea is ready.
2.SWEET POTATO AND MISO SOUP — It is a low-calorie soup with a velvety texture and plenty of umami flavors.
Ingredients:
Sweet potatoes — 500g, cut into small pieces
Finely chopped — 6 spring onions, 2 cloves of garlic, 2 thumb-sized ginger
4 tbsp vegetable oil, 2 tbsp white miso, 750 ml vegetable stock
Shredded kale
Directions:
1. Heat the oil in a large lidded pan and cook half of the garlic, spring onions and ginger until soft
2. Add 1 tbsp of miso, sweet potatoes and vegetable stock and wait until it simmers. Cover the content with lid for 25–30 minutes
3. Keep stirring until completely soft. Keep warm, Add seasons.
4. Again heat 2 tbsp of oil in a pan, fry remaining spring onions, ginger, garlic for 2–3 minutes. Add miso and seasonings
5. Add kale and splash of water and cook for 1 minute
6. Pour the soup into bowls and top it with miso kale. Ready to serve!
Sweet potato and miso soup is ready.
3. SUMMER IN WINTER CHICKEN -
1 tbsp olive oil
4 boneless, skinless chicken breasts
200g tomatoes
3 tbsp pesto
3 tbsp crème fraîche (heavy cream thickened and soured with buttermilk)
Directions:
1. Heat a non-stick pan with oil. Add chicken and let it cook without moving it.
2. Flip it and cook again.
3. Repeat the same for 10–15 mins.
4. Season all over with salt and pepper.
5. Halve the tomatoes and throw them in the pan and cook until they’re soft.
6. Reduce heat, stir in pesto and crème frîache until it makes a sauce.
7. Add a few basil leaves.
8. Serve with rice and salad.
Summer in winter chicken is ready.
4. POTATO LEEK SOUP -
Peeled and chopped- 450g potato, 1 small onion, 450 g white parts of leek
1-litre chicken/ vegetable stock
1 carton of whipping cream
125 ml of full-fat milk
Melted and cooled butter
Directions:
1. Heat 50g of butter in a saucepan. Add potatoes, onion, leek and toss in butter.
2. Sprinkle salt and pepper.
3. Cover the vegetables with greaseproof paper, cover with a lid and cook for 10 minutes
4. Uncover, discard the paper, pour the stock and bring it to simmer.
5. Purée in a blender until silky smooth.
6. Transfer it to another pan, add the cream and milk.
7. Reheat the soup to a gentle simmer. Adjust seasoning and serve.
5. BUTTERMILK PIE -
Ingredients:
3 lightly beaten eggs
3 tbsp of all-purpose flour
1 cup of sugar
1–1/2 cups of buttermilk
1 tsp pure vanilla extract
Properly chilled pie crust fitted into a 9-inch pie plate
1/2 tsp nutmeg
Directions:
1. Preheat the oven at 425°F
2. Whisk together the eggs, flour, sugar and butter (alternatively in 4 parts for even mixing) and vanilla extract.
3. Pour the mixture into crust and sprinkle nutmeg
4. Reduce the temperature of the oven to 325°F, cover the pie with aluminium foil and bake it for 40 minutes.
5. Transfer in a wide vessel and serve at room temperature.
Buttermilk pie is ready.
Aren’t these just awesome? Merry Christmas!!! I hope you have a delicious year ahead.
Photo Courtesy: YouTube, Olive Magazine, BBC Good Food, and Food Network.
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