Winning Winter Warmers When It's Welly Cold

Recipes to warm your heart and bring comfort on wintry days – Cinnamon Pancakes, Beetroot Risotto, and Lamb necks on the braai.

This quotation inspires today’s blog: “Don’t think about making art, get it done. Let everyone else decide if it’s good or bad, whether they love it or hate it. While they are deciding, make even more art.” Andy Warhol.

Rain is running in rivulets down my windowpanes; the wind is howling so badly that my daily visit from the Robin has been extended, as she seesaws on a sickly branch of a pot plant, in dire need of attention. While her feathers are ruffled, I have the luxury of wrapping myself in layers of wool. I picked the last roses in the rain. Soon it will be time to prune them, but there'll always be a bucket filled with fynbos to cheer us up.

It’s pancake day. We’ll break all the rules and give in to our cravings, just this once. If you need to make it gluten-free or vegan, I'll share simple swaps for flour and eggs. Our pantry has been stripped of all items that may contribute to our weight gain during the lockdown. For my pancakes, I’ll need sugar, flour and eggs.

I hear the gate open and close; Butch has knocked off for the day. Checkers 60 will arrive any minute now. My hamper will be delivered within the hour: fresh eggs, a bag of sugar, and a pound of butter. I’m still astounded by the internet, apps, and the convenience of online shopping. Every delivered package is a gift.

As I hear Butch spinning on his bike, I whip up a batch of pancake dough. I know I’ll wake in the night to count the calories and the teaspoons of sugar ladled over my scrumptious pancakes. To hell with it. I’ll go down the guilt-ridden rabbit hole later.

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My Fuss-Free Pancakes.

Method:

1. Blend all the ingredients in a large mixing bowl.  Cover with cling wrap.  Refrigerate for 1 hour or until needed.
2. Heat a small, light pancake pan on high heat. Swab the pan with salt to remove any sticky bits.  Coat the pan with oil.  Pour off any excess oil.
3. Check pancake mixture.  If the pancake mixture is thick, add water until you have a creamy consistency.
4. Spoon pancake mixture into the pan—Cook for 30 seconds.  Loosen edges with an egg lifter. Flip or turn the pancakes—cook for 30 seconds longer.
5. Keep the temperature on high.  After each pancake, add a teaspoonful of oil to the pan before spooning the mixture for the next pancake.
6. Sprinkle with cinnamon sugar. Roll. A squeeze of lemon juice heightens the flavour.  Enjoy your rainy-day pancakes.

You can keep this mix in the refrigerator for an extra day.

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My kitchen is stocked with ancient, well-used utensils.   My kettle is older than my youngest and still works perfectly. The soup ladle I use for my pancakes comes a long way; it holds exactly the correct amount of mixture to coat my pan, a relic.  My heavy-bottomed black cast-iron casserole is well oiled and seasoned.

I have two more must-have recipes for you.  Easy to prepare and make, but the comfort, warmth and satisfaction they provide are immeasurable.

BEETROOT RISOTTO

Bake a bushel of scrubbed and peeled medium-sized beetroot in the oven at 180C until a knife cuts through them easily.  Cool until you can grate them. I used the coarse side of the grater.

In a heavy-bottomed saucepan, sauté one chopped onion in a good dollop of butter and olive oil.  Be generous.

Add 300 ml of Arborio rice (Risotto rice).  Stir-fry for a minute or two.

Add 125ml red wine.  On high heat, boil, stirring occasionally, until the liquid is absorbed.

Make 650ml vegetable stock according to the instructions provided, or use ready-made vegetable stock.

Add soup ladles of stock to the Arborio rice and simmer. Continue adding stock until the rice has cooked AL DENTE.

Add the grated beetroot.  Stir through.

Add a large dollop of Creme Fraiche (about 75ml).

Stir through.  Season.  A generous grind of black pepper is called for.

Finish the dish off with a grating of Parmesan cheese.

Spoon a portion into a bowl, garnish with a scraping of cheese and a sprig of parsley.

Voila!  Supper is served.

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On Saturday, we had the kids and grandchildren for lunch; we always try to WOW them for this occasion, but we keep things simple so that neither of us is caught up in the kitchen.  Much of the prepping happens beforehand. When we see their car pulling in, we put down the tools, I untie my apron, add a fresh swipe of lip gloss, and I’m ready to enjoy the time we can spend together to the max.

At a guesthouse in Sutherland, we experienced the delights of a slow-cooked lamb’s neck.  Butch found an easy Ina Paarman recipe which we adapted.  If there’s only one new recipe you try this winter, let it be this one!  You’ll not be disappointed.  The meat must be slow-cooked ONE DAY BEFORE YOUR BRAAI.  Order your lamb necks in advance to avoid disappointment.

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LAMB NECKS IN A BARBECUE GLAZE FINISHED OVER THE COALS

PREPPING DAY BEFORE, DO THE FOLLOWING:

1. Massage the rosemary rub into the meat. Place the meat into a roasting pan or flat-bottomed cast-iron saucepan with a lid.
2. Cut 2 peeled onions into quarters and place them between the necks.
3. Slice 2 whole garlic heads in half and place cut side down on top of the meat.
4. Add a few sprigs of Rosemary on top.  The flavours are intoxicating while cooking!
5. Make 500ml beef stock according to instructions and drizzle over the meat.
6. Cover the container with a double layer of tin foil and the lid.
7. Slow-cook the meat in a preheated oven at 160°C for 2 hours.
8. Cool the meat, unopened, in the oven.

(I did this a day before, placed the meat in the oven at 18h00 and left the meat in the oven until the next morning.)

The next morning, do the following:

1. Remove the meat, garlic and onions from the stock.
2. Reserve the stock for later use in soups. (I froze mine in a Ziploc bag)
3. Keep the garlic and onions aside.
4. Place the necks in Ziploc bags and coat them generously with BBQ sauce.  Marinate for at least 2 hours.
5. Carefully place the meat onto the front of a braai grid.  Paint with BBQ sauce and braai over medium-hot coals.  Butch braaied the meat on the highest level for 30 minutes, turning regularly and brushing with BBQ sauce at each turn, until the meat warmed through and the outside was beautifully crisp and sticky.
6. Serve on a platter and garnish with sprigs of rosemary, the reheated garlic bulbs, and onion quarters.

Thank you, Ina Paarman, for this delicious recipe.  We can always rely on you to give us excellent, tried-and-tested, tasty recipes that work.

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When he's in the mood, my Butch is a master chef and will conjure up a Thai dish in a jiffy using store cupboard ingredients and whatever's in the deep freeze or fridge.  He chops, dices and slices meticulously.  His flavours are robust, hot and spicy.  It's a pleasure watching him work and a treat to eat.  All I do is pack the dishwasher afterwards.

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With a sigh of relief, I celebrated another trip around the sun.  Liam joined us for tea while we had a slice of delicious Rainbow cake.  A first for me.  I loved it.  We'll not speculate on the year ahead.  That's one thing we've learned. 

It’s Monday morning, and as usual, I will have to attempt to eat less.  Today is freezing; the wind is still howling. My good intentions have already gone by the wayside; a delicious, thick vegetable soup is bubbling away on the stove.