Recipes for a Winter Solstice

One of the best things about all-women gatherings is the food. And the laughter, tears, honesty and love…but seriously, what is it about women and food? Food is nurturing and nourishing. We can pour all of our hearts into our creation and then serve it as something delicious. Food encapsulates a moment and literally makes it a part of our bodies, imprinting it into our cells. Women know this, viscerally.

As promised, here are the recipes for our winter solstice feast:

Lizzy’s Mulled Wine

2 litres of red wine

Mulled wine from A Glug of Oil
Mulled wine from A Glug of Oil

1 litre of water

2 sticks of cinnamon

1 whole nutmeg

8 cloves

4 star anise

1 tsp ground cinnamon

1 tsp ground nutmeg

1 orange sliced

8 tsp of raw sugar

Let simmer for 1-2 hours on a low heat (don’t let it come to the boil). Add more sweetener if needed and serve gleefully with friends.

 Roast Pumpkin Soup

Now, even if you think you don’t like pumpkin soup, you will like this one. There are two secrets to a good pumpkin soup: 1. Roast the vegetables rather than boil them – you get a deeper, richer flavour, and it’s not watery like bad pumpkin soup. 2. Use other vegetables like sweet potato, onion, tomato, carrot etc to add a complexity of flavour. Anyway, try it and see!

Pumpkin Soup from Food My Friend
Pumpkin Soup from Food My Friend

2 tbl olive oil

1 clove garlic, crushed

1 1/2 tsp dried oregano

250g roma tomatoes, halved lengthways

850g pumpkin, unpeeled, chopped

1 large onion, quartered

200g sweet potato, chopped

1 tbl chopped fresh oregano

6 cups chicken stock

Combine oil, dried oregano, garlic and add some salt to taste. Put all the vegetables in a large roasting tin and drizzle oil mixture over the top. Roast for 1 1/2 hours @ 190ºC. Cool. Scrape the flesh from the pumpkin skin and put in a large pot with the rest of the vegetables, stock and oregano. Bring to the boil and simmer for 10 minutes. Take off the heat and blitz with a stick mixer, blender or processor. Reheat and season to taste. Soooo good with good sourdough toast 🙂

Lemon Delicious Pudding

2 lemons

Lemon Delicious Pudding
Lemon Delicious Pudding

60g butter

1 1/2 cups sugar

3 eggs, separated

2tbl self raising flour

1 1/2 cups of milk

Preheat oven to 170ºC and butter a 1 litre oven proof dish. Zest one of the lemons and juice both. Cream butter with zest and sugar then add egg yolks. Add flour and milk alternately to make smooth batter. Add lemon juice. Transfer to a clean bowl and fold whisked egg whites into the batter. Pour batter into the prepared dish, stand in a hot water bath and bake in the oven for 1 hour. Allow to cool a little before serving.

A true winter’s feast!

What is your perfect winter feast?




    • Hi Rachel – it’s a funny thing, this global blogging world, where we in the south are in the pit of winter and you in the north are in the peak of summer 🙂 It’s kind of hopeful in a way, don’t you think?


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