Who can resist individual pot pies? Perfect for a cozy family dinner, they’re equally impressive for entertaining, and a great way to use leftover turkey. Serve them with a side of cranberry sauce.
Рубрика: To Freeze
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Turkey Stock and Poached Turkey Meat
This homemade turkey stock is the perfect base for your cold-weather soups.
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Yogurt Bars with Candied Plums
Talk about raising the bar. An oat, wheat-germ and pumpkin-seed crust supports a generous layer of cheesecake-like yogurt cream, served alongside succulent slivers of plum confit. A drizzle of sweet plum-infused syrup takes this fibre- and protein-rich dessert to even
more divine heights. -
Tomato Passata
Passata, or tomato coulis, is a fine purée rather than a thick sauce. Pardon the pun…but you won’t lay off the sauce with this one!
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Sweet Potato and Molasses Cookies
This double-duty treat may look like a cookie, but its springy texture is textbook cake. Sweet potato purée keeps each bite soft and chewy, while iron-rich molasses adds a deeper layer of flavour, making this one smart cookie recipe. A grab-and-go snack, they can also slip nicely into a lunch box for school—if they don’t disappear the night before.
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Zucchini Lime Muffins
These zucchini and lime cupcakes really do have a dual personality. Extra-fluffy thanks to the blended veggies, the morning version is served icing-free while their after-dinner draw comes from a zesty lime glaze drizzled on top. Muffins for breakfast, cupcakes for dessert? Yes, please!
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Cream of Sweet Potato and Coconut Milk Soup
This Indian-inspired soup celebrates the sweet potato. When it comes to the low-budget-to-nutrient ratio, this vegetable takes the grand prize. Want to cut your grocery bill even further? As the soup already contains ample spices, simply replace the chicken broth with water. Beautiful, delicious, and the price is right.
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Fennel and Citrus Soup
The combination of fennel and citrus is always a hit in summer salads. We’ve adapted this winning duo to include clementines, resulting in a perfect wintry soup. To replace the store-bought lemon olive oil, which can sometimes be expensive, you can let lemon zest infuse olive oil for 12 hours. It can be used liberally to flavour pasta, salads or other soups.
