3 Delicious Food Recipes To Try This Winter

We’ve all enjoyed the lengthy summer months with a mix of global festivals, great food and abundant socialising. Now the cold weather is beginning to show, it’s definitely time switch things up and explore some amazing, warmer winter dishes. Being so passionate about our food we’ve selected three simple to follow recipes for you to try and get your dinner parties started. The following recipes are suitable for beginner cooks and can also be easily adapted to a vegan diet.

 

Cinnamon Pumpkin Soup

There is nothing better to warm you up on a cold day than a bowl of hot hearty soup. With Halloween on its way, try this delicious pumpkin creation with a cheeky hint of cinnamon.

Ingredients

  • 1.5 kg Pumpkin
  • 420g Carrots peeled
  • 1 large red onion
  • 1 tbsp fennel seeds
  • 1 tsp paprika piccante
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 1 litre chicken stock (or a vegetable stock)
  • 2 tbsp olive oil
  • salt & pepper to season
  • 400ml water
  • pumpkin seeds (optional)
  • Greek yoghurt (optional)

Method

  1. Preheat the oven to 180°C. Cut the pumpkin into rough medium sized chunks, removing the white flesh and seeds. Save the seeds in a bowl and set aside. Place the pumpkin in a baking tray skin side down. Cut the carrots into rough chunks and add that to the baking tray.
  2. Sprinkle all the spices over the pumpkin and carrots with a pinch of salt and pepper. Sprinkle over 1 tbsp of olive oil and rub everything together so everything is evenly coated with spices. Make sure the pumpkin is skin side down and place in the oven for 25 minutes or until soft.
  3. Remove the veg from the oven and allow to cool slightly. Put a large pot on a medium/low heat with 1 tbsp of olive oil. Dice the red onion and add to the pot, stirring occasionally until softened. Meanwhile remove the pumpkin from it’s skin using a spoon, it should be very easy to scoop out. Add the carrot and pumpkin to the pot.
  4. Add one litre of chicken stock, cover bring to a boil then let it simmer for 10 minutes. Meanwhile add 400ml of water and salt to a small saucepan. Wash the pumpkin seeds and add them to the water. Bring the pot to the boil then let it simmer for 10 minutes. Pat them dry then scatter them over a parchment lined baking tray. Sprinkle with a little olive oil and a pinch of paprika then bake in the oven until starting to brown. Set aside.
  5. Blitz the soup until completely smooth and serve with crunchy pumpkin seeds on top and a healthy dollop of Greek yogurt.

 

Recipe from Inside the Rustic Kitchen

 

Linguine Puttanesca

This less popular yet really tasty italian invention holds an interesting heritage within its name. The great dish will instantly transport your tastebuds to the favourite holiday destination.

Ingredients

  • 200g dried linguine
  • 2 tbsp extra virgin olive oil
  • 200g tin chopped tomatoes
  • 1 garlic clove
  • 2 salted anchovies, rinsed and boned, or 4 anchovy fillets
  • 2 pinches dried chilli flakes
  • 1 tbsp capers, rinsed
  • 12 black olives, stones removed if you wish
  • handful basil leaves
  • sea salt

Method

  1. Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the linguine and return to the boil quickly. Cook until the linguine is al dente.
  2. Meanwhile, heat the oil in a frying pan. Add the tomatoes and a pinch of salt and cook over a high heat for 2–3 minutes, stirring often.
  3. Roughly chop the garlic and anchovies with the chilli flakes and add them to the tomatoes, turn the heat down to low and cook for 2–3 minutes, mashing the anchovies into a paste using a wooden spoon or fork.
  4. Stir in the capers and olives and cook for another minute. Meanwhile, quickly drain the linguine, then add it to the sauce and heat through.
  5. Divide the pasta puttanesca between two plates and tear over the basil leaves before serving.

Recipe from BBC Food

 

Cacao Energy Balls

Easy to enjoy treats riding the superfood trend with an outstanding energy kick perfect for a guilt-free snacking.

Ingredients

  • 200g hazelnuts
  • 400g medjool dates
  • 4 tablespoons raw cacao
  • 2 ½ tablespoons peanut butter
  • 2 tablespoons coconut oil

Method

  • Blend the hazelnuts in a food processor until they are finely crushed.
  • Add the medjool dates (remove the pits) and coconut oil into the food processor and pulse until it’s fully mixed.
  • Add the peanut butter and cacao and mix again.
  • Take a tablespoon of the mixture and roll into a ball.
  • Repeat until you’ve used all the mixture.
  • Leave in the freezer for 1 hour for them to firm up and then store in the fridge

 

Recipe from Sha Wellness Clinic

We would love to hear your feedback with images from your own creation. Feel free to add your favourite ingredients or seasonal produce, igniting the industry with a whole new interpretation. If you have any suggestions or comments you’d like to share, please send us an email to hello@theibizafoodfestival.com.

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