Winter Menu: Unusual Dishes Made From Typical Products

Health 2022

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Winter Menu: Unusual Dishes Made From Typical Products
Winter Menu: Unusual Dishes Made From Typical Products

Video: Winter Menu: Unusual Dishes Made From Typical Products

Video: Party Snack Ideas - 6 BEST Finger Food Recipes for Party - Starters/Appetizers 2022, November

Winter has not yet arrived, but I already want to get through it as soon as possible… It is especially sad when favorite seasonal vegetables and fruits disappear from the shelves, giving way to boring or expensive, but not always high-quality products. Nevertheless, we are confident that the winter can be spent (and wasted) with pleasure. If you want the menu to be not only varied and useful, but also relatively budgetary, let it correspond to the season. We have selected five products that are quite affordable and especially popular in winter, and we will tell you how to prepare fun and nutritious meals from them.


The popularity of beets increases sharply by winter, but it is possible and necessary to remember about it more often: it is suitable not only for New Year's herring under a fur coat, vinaigrette or borscht. Unusual flavor combinations will help you fall in love with the popular root vegetable rich in iron, zinc, iodine and various vitamins again.

Beetroot cream soup



3 beets

1½ tsp butter

1½ tsp olive oil

1 leek

1 onion

1 stalk of celery

h. l. ground ginger

⅛ h. L. ground allspice

⅛ h. L. ground white pepper

500 ml of water

1 bay leaf

1 fresh sprig of thyme

1 sprig of fresh parsley

60 ml cream


Wrap each beetroot in foil and bake in the oven at 180 ° C for 40-50 minutes or until tender. Then refrigerate and cut into small cubes.

Melt the butter in a heavy saucepan and sauté the finely chopped leeks, onions and celery until golden brown. Add beets, ginger, allspice and white pepper. Cook the vegetables for about seven minutes, stirring constantly.

Add two cups of water, bay leaf, thyme sprig, and parsley sprig. Bring to a boil, reduce heat, cover and simmer for about 25 minutes, until vegetables are tender.

Remove bay leaves, thyme, and parsley from the soup. Chill slightly and bring contents to a creamy consistency in a blender, adding cream, salt and pepper to taste.

Heat the soup gently without boiling, pour into bowls and serve with sour cream.

Beetroot and feijoa salad


3 beets

6-7 feijoa

¼ large red sweet onion

8-10 pcs. walnuts

2 tsp balsamic vinegar

2 tbsp. l. olive oil



Wrap each beet in foil and bake in the oven at 180 ° C for an hour or until tender.

Peel the finished beets, cut into thin slices, salt, mix with one teaspoon of balsamic vinegar and set aside.

Chop the onion finely, add one teaspoon of balsamic vinegar, stir and set aside.

Chop the nuts and cut into feijoa cubes.

Stir all the ingredients, season the salad with olive oil and salt if necessary. Let it brew for 30 minutes before serving.


Bananas practically do not disappear from supermarket shelves and, it seems, will never get bored: they are sweet and nutritious, they are also rich in potassium and magnesium and are perfect for hearty snacks, raw desserts and ice cream, sweet pastries and even main dishes at any time of the year.

Banana cookies with raisins and spices



100 g butter

1 cup of sugar

1 egg

3 bananas

1 tsp soda

2 cups of flour

1 tsp ground cinnamon

1 tsp ground nutmeg

½ tsp ground cloves

1 glass of raisins



Preheat oven to 180 ° C. Whisk in the softened butter and sugar, add the egg and continue beating until the mixture is fluffy.

In a small bowl, combine mashed bananas and baking soda, wait a couple of minutes, and add the egg and butter mixture.

Add flour, a pinch of salt, cinnamon, nutmeg, cloves and mix thoroughly. Add raisins.

Bake the cookies for 11-13 minutes or until golden brown. Cool before serving.

Turkey rolls with banana and curry


3 thin slices of turkey fillet

(weighing 180-200 g)

2 small bananas

¼ h. L. ground coriander

½ tsp curry powder

1 lemon

150 g natural yoghurt

4 tbsp. l. fat sour cream




Preheat oven to 180 ° C.

For the sauce, grate the lemon zest with a fine grater and squeeze out two to three tablespoons of the juice. Stir the yogurt and sour cream well, season with salt, add a pinch of curry, followed by lemon juice and zest. Refrigerate the sauce.

Beat off each piece of meat to a thickness of about three to four millimeters. Season with salt, pepper, curry and coriander.

Peel the bananas and cut them lengthwise into quarters. Wrap the banana strips into the turkey meat to form rolls, and tie each with thick thread crosswise.

Bake the rolls on a baking sheet lined with foil for about 25 minutes, turning occasionally.


With the onset of cold weather, even not the biggest fans of steaks are increasingly looking at the hearty meat menu. Rabbit meat is not as popular as pork or beef, but in vain: lean rabbit meat is more easily absorbed by the body and contains all the amino acids necessary for humans, as well as iron, potassium, phosphorus and B vitamins. When choosing a rabbit, be sure to pay attention to the color of the meat: both fresh and frozen, it should retain its natural light pink hue.

Rabbit terrine



1 rabbit

650 g pork

1 tsp black pepper

3 cloves of garlic

1 tsp thyme

1 onion

1 tbsp. l. dijon mustard

½ cup pistachios

200 g bacon


Separate the rabbit meat from the bones, cut into large cubes and mix with the pork, also diced. Chop the meat in a food processor, then add the finely chopped garlic and onion, pepper, salt and pistachios and chop until smooth.

Line the inside of the rectangular dish with thin strips of bacon, top with the meat mixture, flatten and top with the remaining strips of bacon.

Place the dish in a container with water so that the liquid reaches the middle of the height, and bake the terrine at 180 ° C for 75 minutes. Remove the form from the container, cover with plastic and put in the refrigerator. Serve with bread, salad and Dijon mustard.

Rabbit stew with mushrooms


1 rabbit

30 g dried porcini mushrooms

680 g champignons

2 heads of garlic

1 tbsp. l. olive oil

4 tbsp. l. butter

3 shallots

1 carrot

240 ml white wine

700 ml chicken stock

1 tbsp. l. thyme

2 tbsp. l. fresh parsley



Soak dried mushrooms in two glasses of hot water. Preheat the oven to 180 ° C and bake the heads of garlic in foil, cutting off the tops and sprinkling with olive oil.

Cut rabbit meat into portions, salt and leave for 30 minutes at room temperature.

Peel fresh champignons, chop coarsely, lightly salt and fry without oil in a large thick-walled saucepan, stirring constantly. When the water given by the mushrooms has evaporated, remove them from the pan and set aside.

Dry the pieces of meat well with paper towels, fry in the same saucepan in butter or olive oil until golden brown and set aside. Strain the liquid remaining from the porcini mushrooms and add the baked garlic there, stirring thoroughly. Finely chop the mushrooms.

Fry the chopped shallots in a saucepan for three minutes, season with salt and pour in the wine. When the liquid is half evaporated, add the stock and garlic mushroom water.

Add thyme, porcini and champignons, rabbit meat, coarsely chopped carrots to a saucepan and cook over medium heat for 90 minutes.

Salt the finished stew, add chopped parsley. Serve with crispy cereal bread and green salad.


We all love winter for sweet and juicy oranges and tangerines, which are not only good in themselves, but are also actively used in cooking: in drinks, pastries, jams, pickles and salads.Seizing the moment is definitely worth not only because of the sweetness of citrus fruits: they are rich in vitamin C, carotene, pectin and potassium.

Citrus salad with yoghurt and candied ginger



½ cup raisins

300 g Greek yogurt

⅔ cup candied or dried ginger

2 tbsp. l. liquid honey

3 oranges

1 pink grapefruit

2-3 tangerines

¼ h. L. cinnamon


Peel the grapefruit, oranges and tangerines, peel the pulp from the films and cut into small pieces. Transfer with leftover juice to a bowl.

Add raisins, honey and cinnamon, stir, cover with cling film and refrigerate for an hour.

Combine yogurt and ginger pieces. Before serving, spread the salad in the bowls, top with the yogurt.

Orange almond pie with basil cream


2 oranges

225 g sugar

6 eggs

250 g ground almonds

4 tbsp. l. almond flakes

50 g basil leaves

50 ml of water

50 g sugar

150 ml heavy cream

1 vanilla pod


Preheat oven to 180 ° C and oil a baking dish.

Boil the oranges in boiling water until soft, remove the pan from the heat and leave the fruit in the water until it cools completely.

Drain the water, coarsely chop the oranges, removing the seeds, use a blender to chop in mashed potatoes. Add sugar, eggs, ground almonds and mix thoroughly.

Place the dough in a baking dish and sprinkle with the almond flakes. Bake for 25 minutes, then cover with foil and bake for another 25-35 minutes, or until tender. Remove the cake from the oven and refrigerate.

To prepare the cream, bring the water, sugar and basil to a boil, reduce heat, and simmer for two minutes. Blend the mixture in a blender until smooth and refrigerate.

Whisk the vanilla seed cream well, then add the basil syrup and stir. Serve the basil cream pie.


Cereals are a real treasure. They are always available and can be used for anything: in cereals, soups or even desserts. We suggest paying attention to ordinary peas, which contain fiber, protein and iron, and step aside a little from the pea soup and porridge familiar from childhood.

Pea soup with coconut milk and lentils



100 g yellow split peas

100 g red lentils

800 ml water

1 small carrot

1 tbsp. l. fresh ginger

½ tbsp. l. curry powder

1 tbsp. l. butter

20 g raisins

40 ml tomato paste

100 ml coconut milk

1 tsp sea ​​salt


green onions


Rinse peas and lentils, cover with water and bring to a boil. Add diced carrots and 1/4 tablespoon of ginger. Simmer over moderate heat for about 30 minutes, or until the peas are tender.

Fry the curry powder in a dry skillet until aromatic and set aside.

Sauté the remaining ginger, raisins and some chopped green onions in butter for two minutes, add the tomato paste and cook for another minute. Then stir in the curry, stir well and add to the boiling soup along with the coconut milk and salt.

Simmer the soup, uncovered, for 20 minutes. Serve with chopped cilantro and chives.

Pea flatbread


70 g dry peas

170 ml water

1 carrot

1 tsp dried parsley

1 tsp paprika

½ tsp turmeric

½ tsp caraway

½ tsp cumin

½ tsp salt

vegetable oil


Preheat oven to 220 ° C. Grate the carrots on a fine grater and grind the peas in a coffee grinder to make flour.

In a large bowl, combine water, peas, carrots, parsley, paprika, turmeric, cumin, cumin and salt, add two tablespoons of vegetable oil and let the dough sit at room temperature for 20 minutes.

Place the dough in a greased pan and bake in the oven for about 10-12 minutes. Serve the flatbread with any meal or as an appetizer with a sauce of your choice.

Cover: Timur Zima

Photos: furo_felix -, marrakeshh -, azurita -, kropic -, zia_shusha -

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