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Best winter breakfast recipes

If you need a little more convincing than usual to get out of bed when it's cold outside, try these warm, hearty breakfast ideas to get you going, from waffles to warm polenta and smoky beans with bacon.

What to cook this winter

From rib-sticking beef rendang to the perfect goat's cheese quiche, these are the recipes to tick off for winter (so far).

Recipes using turmeric

An old Indian spice lauded for its health benefits, turmeric adds both colour and a peppery, warm, sometimes slightly bitter flavour to food. Use it in curries, with rice, as a paste for grilled meats and in warm winter soups.

Chocolate hob-nobs

These extra-large oat biscuits are exactly what you need to get through the afternoon slump. Have one with a strong cup of tea and you'll be firing.

Winter tart recipes

Tarts are as versatile as they are delicious, and are perfect for baking on a cool winter's day.

Citrus recipes

From tarte au citron to canard a l’orange, citrus flavours have long been friends of French cuisine. Pucker up for a taste of the sun-kissed Mediterranean and further afield with these recipes featuring oranges, lemons, grapefruit and mandarins.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

One-pot recipes

There's no need to do the dishes with these one-pot wonders. From hearty stews to creamy risottos, these recipes are mess free and perfect for a winter's night.

Baeckeoffe


You'll need to begin this recipe the day before.

You'll need

500 gm beef blade, cut into 5cm pieces 550 gm deboned lamb leg, cut into 5cm pieces 550 gm pork loin, cut into 5cm pieces 4 (about 500gm) leeks, white parts only, cut into 5cm rounds 2 large (600gm) Spanish onions, each cut into 8 wedges 4 cloves garlic, finely chopped 1 bouquet garni (see note) 750 ml Alsatian pinot blanc (see note) 75 gm butter 1 kg desiree potatoes, peeled and thinly sliced To serve: mixed green leaf salad

Method

  • 01
  • Combine meats, leek, onion, garlic and bouquet garni in a large bowl. Season with freshly ground black pepper, add wine, cover and marinate overnight in the refrigerator.
  • 02
  • Preheat oven to 160C. Remove meat, vegetables and bouquet garni from the marinade, placing meat and vegetables each in separate bowls, reserving the marinade and bouquet garni. Heat 60gm butter in a large frying pan over medium heat, add meat and cook for 5 minutes or until browned all over. Transfer to a bowl.
  • 03
  • Grease a 4 litre-capacity (30cm long x 23cm wide) cast-iron or ovenproof casserole dish with remaining butter. Layer one-quarter of potatoes in base and season to taste with sea salt and freshly ground black pepper. Add one-third of meat mixture, then one-third of vegetables and reserved bouquet garni, seasoning to taste. Repeat twice with remaining potatoes, meat and vegetables, seasoning to taste between layers, finishing with a layer of potatoes. Pour over reserved marinade, seal with foil, cover with lid and bake for 2½ hours or until meat and vegetables are tender. Serve immediately with salad on the side.

Note For bouquet garni, tie together 1 small stalk of celery with leaves, 1 bay leaf, 1 sprig of flat-leaf parsley and 1 sprig of thyme with kitchen twine. Alsatian pinot blanc is floral and dry in character. If unavailable, substitute with a dry pinot gris.


In Alsace, this simple lamb, beef, pork and potato casserole is cooked in traditional enamelled oval earthenware pots. Originally, it was taken to the baker who sealed the pot with a flour-and-water paste, then it was slow-baked in the oven after the loaves of bread had been baked for the day.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 6 people

Drink Suggestion

Same Alsatian pinot blanc used to marinade the stew.

Featured in

Jul 2007

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