Fortunately, you can cook them with veggies that grow especially well in the winter. Here are three vegetables to plant in winter.

Spinach

• A winter staple for many South African homes, spinach is a leafy green that can be used in many dishes and health drinks.
  According to Greenside Nursery’s Buks Janse van Rensburg, it is an easier vegetable to grow.
  “Spinach is fast, within two or three weeks it can grow quite nicely. However, it is a plant that can be damaged when there is frost on the ground,” explains Janse van Rensburg.

Picture: Google Images

Cabbage

• Cabbage, like Brussel sprouts, is a sturdy plant that can survive harsh winter temperatures as well as frost, according to Janse van Rensburg.
  It also requires low maintenance since “it only needs to be watered twice a week in order to grow, even though it takes about three months to grow,” says Plants@Preller Nursery’s Dobanie Marapo.

Picture: Google Images

Onions 

• Onions add delicious flavouring when cooking rich and hearty meals. From seedling to bulb, the onion takes about 6 months to grow.
   “So if, you plant onions now you, can probably harvest them in October or November,” says Marapo.
  They are good to plant during winter because they are mostly underground which protects them from winter weather, according to Janse van Rensburg. 

Picture: Google Images

Spring may be the season we mostly associate with growth and plants. But winter should not be excluded as a great season for gardening.

- OFM News/Nomaqhawe Mtebele

Recipes

Three recipes for the three vegetables you can plant in winter:

Picture: food.com

Winter Coleslaw

1/2 medium red cabbage, finely shredded and outer leaves trimmed

2 green apples, cored and thinly sliced

4 carrots, peeled and grated

1/2 small red onion, peeled and thinly sliced

Dressing

2 tablespoons Dijon mustard

1 garlic clove, peeled and finely minced

1 teaspoon caster sugar

3 tablespoons olive oil

2 tablespoons walnut oil

3 tablespoons white wine vinegar

To finish

1/2 cup finely chopped pecan nuts

Parsley, for garnish

Optional extras

1/2 cup semi-dried cranberries

1/2 cup finely chopped walnuts

1 raw beetroot, finely grated

Method

1. Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
   
   
2. Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
   
   
3. One hour before serving, add the dressing and mix well, allowing the flavours to infuse together.
   
   
4. Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
   
   
5. This coleslaw can also be garnished with finely chopped parsley for extra colour.

[Recipe: www.food.com]

Picture: foodnetwork.com

Fresh Pasta with Spinach and Ricotta

Pasta

1 cup cake flour

1/2 cup all-purpose flour, plus extra for dusting

2 egg yolks

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 to 1/2 cup water, plus extra, as needed

Filling

340 g frozen spinach, thawed and drained

85 g thinly sliced prosciutto, finely chopped

1/2 cup whole milk ricotta cheese

1/3 cup grated Parmesan

1 egg yolk

2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter, chopped, room temperature

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 egg

1 tablespoon water

Butter, for greasing the baking dish

3 tablespoons unsalted butter, melted

3 tablespoons grated Parmesan

2 cups warm tomato-basil marinara sauce

Special equipment: 2 double layer-thick pieces of cheesecloth, each piece 20 by 40 cm in size, 4 (15 cm) pieces kitchen twine

Method

1. For the pasta, in a food processor, pulse together the cake flour, all-purpose flour, egg yolks, olive oil, and salt.
   
   
2. With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed.
   
   
3. Place the dough on a floured work surface and knead for 2 minutes until smooth. Cut the dough in half and shape into discs. Wrap in plastic wrap and refrigerate for 30 minutes.
   
   
4. For the filling, place the drained spinach in the middle of a clean kitchen towel.
   
   
5. Fold the towel in half and squeeze out any excess moisture. Place the spinach in a medium bowl. Add the prosciutto, ricotta cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper. Using a fork, mix until combined.
   
   
6. On a floured work surface, roll out the chilled dough into 2 (20cm diameter) circles. Place the filling in the centre of each circle and, using a spatula, spread evenly over the dough leaving a 1 1/2  to 2 cm border of uncovered dough.
   
   
7. In a small bowl, beat the egg and water together until smooth. Using a pastry brush, lightly brush the edges of the dough with the egg mixture.
   
   
8. Roll the dough into logs, jellyroll style, and pinch the edges together to seal. Roll each log in the prepared cheesecloth and secure the ends with kitchen twine.
   
   
9. Oil a baking sheet. Bring a large pot of salted water to a boil over high heat. Reduce the heat to a simmer.
   
   
10. Lower the logs into the water and cook for 15 minutes. Using two pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes.
    
    
11. Preheat the grill. Butter a 20 by 20 cm glass baking dish.
    
    
12. Remove the kitchen twine and cheesecloth. Using a sharp knife, cut each log into 12 (1/2-inch thick) slices. Fan the slices in 3 overlapping rows in the prepared baking dish.
    
    
13. Using a pastry brush, brush the top of the slices with the melted butter and sprinkle with Parmesan. Grill until golden, 3 to 4 minutes. Serve with warm marinara sauce.

[Credit: www.foodnetwork.co.za]

Beef, Onion and Red Wine Pie

1.7 to 2 kg stewing beef (I used chuck), cut into 2 cm chunks

16 small, pickling onions, peeled and halved

1 packet bacon, chopped

4 cloves of garlic, crushed to a paste

750 ml good quality red wine

1.2 litres of good quality beef stock

4 tablespoon fresh thyme, chopped finely

3 tablespoon corn flour

6 tablespoon water

1 packet puff pastry, defrosted

1 egg, beaten

Olive Oil

Salt and black pepper

Method

1. On a high heat, add some olive oil to a large pot and sear the meat in batches until they’re well browned on all sides. Remove from the pot and continue the same process until all the meat has been seared.
   
   
2. Using the same pot, reduce the heat to medium. Add a little more olive oil if necessary and, once at temperature, add the bacon and cook for a few minutes until it begins to crisp.
   
   
3. Now add the onions and cook the mixture on a gentle heat for another three to four minutes, before adding the garlic and cooking for another minute or two.
   
   
4. Return the meat to the pot and add the wine, stock and thyme. Cover the pot and bring to the boil, then lower the heat to simmer and cook covered, for half an hour.
   
   
5.  Remove the lid and continue to simmer until the meat is tender. This could take anywhere between two to six hours, depending on your cut of meat and the temperature of your hob etc. This is where patience and time come into play. Do not be tempted to increase the heat, because it must gently simmer at all times.
    Stir regularly to ensure the bottom is not sticking.
   
   
6. Once the meat is tender, adjust seasoning with salt and pepper.
   
   
7.  Mix the cornflour with the water until smooth and add to the pot. Increase the temperature and bring to the boil for two to five minutes.
   
   
8.  If your sauce is still very runny (though it shouldn’t be by this stage), then lower the heat and cook a little longer until it’s thickened. Adjust the seasoning again. Once thickened, turn off the heat and allow to cool slightly.
   
   
9. When ready, roll out your pastry. Pour the pie mixture into your pie dish, cover with pastry, brush with the egg and poke with a fork a few times to allow the air to escape.
   
   
10. Bake at 180 C for 25 – 30 minutes or until golden brown and cooked through.

[Credit: www.theprettyblog.com]