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Nolet's Winter Warmer


Nolet's Winter Warmer cocktail.

Oh the weather outside is still freaking frightful, and we don't have the pleasantries of the holidays anymore to keep us warm. Good thing there's a warming, gin cocktail, to make us forget that it's still winter. Made by John McCarthy, bartender at New York City's Mulberry Project, the Winter Warmer is in fact "red hot," thanks to a honey syrup infused with cinnamon sticks, dried chiles, and dried ginger. McCarthy recommends mixing honey with warm water and the ingredients (dried ingredients, rather than fresh chiles and ginger, will last longer), and infuse it for three days.

Ingredients

  • 2 Ounces NOLET’S Silver Dry Gin
  • 1/2 Ounce Nonino Amaro
  • 1/2 Ounce "red hot" honey syrup
  • 1 dash Angostura bitters

Isotta’s Winter Warmer Recipe

As we grapple through the bleak mid winter, Madrid resident and chef Isotta Peria, founder of Eatsperience shares with us her delicious remedy against the cold!

I want to share with Madrid Metropolitan friends a winter recipe, warm, delicious, and rich in nutrients, which holds a special place in my heart. The Sopa de Maní – Peanut Soup, is a typical Bolivian dish, perhaps an evolution of the Spanish meat soup, with the addition of the ingredient that gives its name to this dish: peanuts.

Peanuts (whose name’s Maní in many countries in South America) are an especially good source of healthful fats, protein, and fiber. They also contain plenty of potassium, phosphorous, magnesium, and B vitamins. Despite being high in calories, peanuts are nutrient-rich and low in carbohydrates.

To celebrate both the Spanish gastronomy, the country that adopted me, and the Bolivian one, my wife’s country whose gastronomy is spectacular and unfortunately almost wholly unknown in Europe, I’ love you to try my version of the traditional Sopa de Maní – Peanut soup.

Sopa de Maní * Peanut Soup

  • ½ kg chicken pieces
  • 1 cup peanuts (raw or toasted)
  • 1 peeled white onion
  • 1 carrot
  • 1/2 cup of peas (raw or frozen)
  • 1 stalk of celery
  • 1/2 bell pepper
  • 1/4 cup oil
  • 1 garlic clove
  • 1/2 liter of broth (vegetable/beef/chicken)
  • EVO oil
  • 4 potatoes
  • Salt, pepper, cumin, oregano, parsley, and ground chili pepper (optional)
  • 250g of rice
  1. Mince the garlic, onion, carrot, celery stalk, bell pepper, and chop 3 potatoes (save 1 for later) into small dices.
  2. Then, in a pot, sauté these ingredients together with the peas and a drizzle of EVO oil.
  3. Once they are golden brown, add the chicken pieces and sauté them over medium-high heat during 2-3 minutes, then add the broth, cover and let it cook over medium heat for about 30 minutes.
  4. In the meantime, boil the rice, and when it’s ready, put it aside. Take the last potato, cut it into small French fries, and deep fry them, salt them, and set aside.
  5. In a blender, blend peanuts with ground chili pepper and a ladle of the broth from the pot until reaching a smooth and creamy texture.
  6. Pull out of the pot the chicken pieces, remove the skin and the bones, and put it back in the pot.
  7. Add the peanut cream to the pot, and mix well.
  8. Then, add the rice, season with salt and the spices, and cook for another 5 minutes while stirring.

Serve in soup dishes, and decorate with French fries and fresh parsley.

  • Vegan: substitute the chicken with vegetables rich in proteins (broccoli for example)
  • Non-hot: substitute the chili powder with non-spicy paprika
  • Not rice fan? Substitute it with small pasta or with the grains you like the most

A hot bowl of this peanut soup is ideal for a Sunday lunch on a cold winter’s day.


Cold weather Sundays usually see us curling up and watching football all day long. If you’re looking for a tasty, filling game day meal, then look no further than these vegan BBQ sliders. Who doesn’t love a burger on a brisk day?

American goulash is a simple combination of ground meat, pasta, tomatoes and spices. You can create a vegan version if you have some tempeh on hand, or even a few vegan burger patties – cook them up and add them to your heart, plant-based stew. I love this recipe when it’s fresh and because it makes great leftovers. So, when you need a warm pick-me-up say, at lunchtime, you’ll have a tupperware full of goulash to get you through.


Comfort food recipes

Our comfort food classics will warm you up on a winter's night. Tuck into cheesy pasta bakes, satisfying pies, hearty stews, indulgent puddings and more.

Three-cheese meatball lasagne

Take lasagne to the next level by swapping the meat sauce for sausage meatballs. The fennel seeds and chilli add another layer of flavour and a little spice

Chilli con carne recipe

This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.

Next level chocolate fondant

Wow dinner guests with our ultimate chocolate fondant. Its molten middle is the stuff of dessert dreams – and we've added in caramel and coffee flavours too

Creamy fish & leek pie

Give the humble fish pie a flavour-boosting makeover with Tommy Banks' version, made with king prawns, salmon and haddock and topped with a comforting, cheesy mash

Slow-cooked pork, cider & sage hotpot

Warm up as the cold nights set in with this glorious hotpot, with slow-cooked pork cooked in cider and sage. It's topped with a crispy layer of potatoes

Bangers and mash with onion gravy

Make sausages and mash with love and you're in for a real treat. We’ve perfected this recipe to make it the very best it can be

Macaroni cheese lasagne

Feeling a bit fuzzy or need some comfort? Mac 'n' cheese and lasagne are sure to do the trick – and here we've combined them for the ultimate indulgent dish

Sticky toffee apple pudding

Try a fruity version of the classic sticky toffee pudding for a rich after-dinner treat. Serve with cream, custard or vanilla ice cream

One-pot paneer curry pie

What's more comforting than a curry in pie form? This one-pot paneer pie is filled with a makhani-style filling and topped with a crisp puff pastry lid

Fig sponge pudding

Sponge pudding gets taken up a level with the addition of delicious baked figs and thyme, resulting in a seriously comforting wintry dessert. Serve warm with cream, ice cream or Greek yogurt

Stuffed pasta bake bolognese

Combine two favourites – bolognese and stuffed pasta shells – to make the ultimate pasta bake. Serve bubbling from the oven for true comfort food

Next level banoffee pie

Take this classic dessert to the next level with our marvellous makeover, featuring salted caramel, banana chips, crushed biscuits and peanut butter cream


Nolet's Winter Warmer - Recipes

The winter season calls for Egg Nog and our version combines the unique fruit and floral botanicals that are warmed with cinnamon and nutmeg in a creamy, delightful cocktail, brilliantly served warm or on the rocks.

1 cup NOLET’S Silver Gin
2 cups Whole Milk
1 cup Heavy Cream
3 Eggs Separated
1/2 cup Sugar
1 tsp. Cinnamon
1 tsp. Nutmeg
Cinnamon Quills, Star Anise, Nutmeg for Garnish

In a mixing bowl, whisk egg yolks and sugar. Slowly warm milk, cinnamon in a saucepan over low heat for about 5 minutes. Slowly fold egg yolk mixture to the saucepan, stirring continually without allowing it to boil. Once combined, remove from heat and add the gin, cream and nutmeg whisking until incorporated completely. May be stored in the refrigerator for 4-5 days. Serve hot or cold over ice. Garnish with a cinnamon quill, star anise and a sprinkle of nutmeg.


Intermediate: The Martinez

The origin story of the Martinez is a little unclear, so we’ll just tell you the version we like — that the cocktail is an intermediary between the whiskey-sweet vermouth Manhattan and gin-dry vermouth Martini, and named for the California Gold Rush town Martinez. Some versions are made with Old Tom gin we love a Martinez made with gin’s predecessor, genever too.

In this case, we’re using a full 2 ounces of Plymouth’s Navy Strength gin — “navy strength” means it’s up at 57% alcohol, so this one is guaranteed to warm your insides.

Instructions: In a mixing glass with ice, combine 2 ounces of Plymouth Navy Strength gin, 1 ounce Carpano Antica sweet vermouth, 1/4 ounce of Luxardo maraschino liqueur, and a dash of Angostura bitters. Stir all that up until well-chilled. Strain into a coupe. Garnish with a lemon peel, twisting over the surface of the drink to spray its citrus oils on top.


5. Halim | Persian Wheat and Lamb Porridge

Halim is a very special and delicious Persian wheat and lamb porridge. This fantastic dish is suitable choice for winter, so you can call it a winter friendly dish. The recipe can include the meat or it can be excluded. That is a good thing because vegetarians can benefit from the dish too (Learn more about it in All-Time Best 16 Persian Vegetarian Recipes).

The dish is made as Nazri most of the times in special ceremonies. You would love this nourishing food. This Persian cuisine works well as breakfast meal and you will feel so energetic afterwards.


Cozy Winter Drinks to Warm the Soul

Winter calls for cozy. When it's cold outside, cuddling up inside with a decadent drink is a special indulgence. Whether you're enjoying some quiet time in front of the fire or entertaining friends, there are winter hot cocoa and cocktail recipes that highlight the season's best flavors—all brought to you by Reddi-wip ® .

1. Irish Coffee

Perfect for a lazy Saturday morning, this Irish Coffee has a not-so-secret ingredient that will make you feel like you have a live-in barista: it's the Reddi-wip Barista Series Sweet Foam Coffee Topper. Simply brew your favorite coffee, pour it into your favorite mug, add a little brown sugar and whisky, and give it that decadent finish. If you're hosting out-of-town guests, this is a warm winter cocktail welcome as they wake up on a chilly morning. Waffles and scrambled eggs optional.

2. S’mores Hot Chocolate

Maybe it’s too cold for that crackling campfire right now—but that doesn’t mean you still can’t enjoy a taste of your favorite fireside sweet treat! Marshmallows are already a must-have for a good mug of cocoa, so S’mores Hot Chocolate is a no-brainer. Craft the perfect winter indulgence with Swiss Miss ® Non-Dairy Hot Cocoa, a graham cracker rim, marshmallow crème, Reddi-wip, and, of course, your very own s’more to garnish. The only question is: Are you on team burnt or lightly toasted?

3. Double Chocolate Cinnamon Spiked Hot Cocoa

Hot cocoa is a go-to for anyone who has just finished an afternoon of skiing, sledding, or ice skating, and the addition of cinnamon whiskey in this Double Chocolate Cinnamon Spiked Hot Cocoa gives it a little extra kick. You can use your favorite hot cocoa mix to start—try swapping the Swiss Miss Double Chocolate for Swiss Miss Dark Chocolate Sensation or Swiss Miss Rich Chocolate. Then top it with Reddi-wip or to really put the "double" in "double chocolate", layer on some Chocolate Reddi-wip and enjoy one of the best warm winter cocktails you'll enjoy this season.

If you prefer peppermint to cinnamon, use Peppermint Schnapps instead of cinnamon whiskey, and you'll have yourself some Dark Chocolate Peppermint Spiked Hot Cocoa. With Reddi-wip and a few candies, you can easily make this Frozen Snowman Topper for your favorite hot cocoa. It's simple: smooth a dollop of Reddi-wip on top of the mug and create a face with the candies! It's a good bit of whimsical fun to give your drink that finishing touch.

4. Loaded Hot Cocoa

You’ve seen loaded milkshakes—but have you seen Loaded Hot Cocoa? This decadent treat is almost as much fun to assemble as it will be to consume: You’ll decorate your favorite mug of cocoa with a melted chocolate and rainbow sprinkle rim, fill it up with a steaming batch of Swiss Miss Milk Chocolate Hot Cocoa Mix, and top it all off with a one-of-a-kind dessert “kabob” made with a donut hole, a chocolate truffle, and a jumbo marshmallow. Feel free to experiment with other holiday sweet treats you have in the kitchen already (we could totally see an iced sugar cookie in the mix, too) and see who can stack their mug the highest with toppings.

5. Hot Spiced Cider

Picking apples with the kids, baking apple pies with grandma, sipping cider around the holiday table—the taste and smell of apples and cinnamon warms any home. For this recipe, simply heat your apple cider over the stove with some cinnamon sticks, whole cloves, and ground allspice.

For Spiked Hot Spiced Cider, add a shot of cinnamon whiskey or bourbon, or even some sparkling wine. When you're ready to serve it, a tablespoon of Reddi-wip Barista Series Nitro Coffee Creamer in each glass will give your cider a rich, creamy texture that truly sets it apart. This warm cocktail works across seasons—you can whip up your first batch as the leaves start to turn in the fall and keep making it until spring!

6. Hot Chocolate “Milk” and Cookies

Cookies and cream—it’s a combination as classic as peanut butter and jelly. While you might reach for the ice cream flavor when the weather’s warm, this decadent hot cocoa means you can enjoy this delicious flavor mashup all winter long. You’ll find cookie in every sip (or bite!) of this plant-based creation, from ground chocolate sandwich cookies mixed right into your non-dairy Swiss Miss to the cookie rim, crumble topping, and a cookie skewer for good measure. Top it all off with a generous whoosh of Reddi-wip and mini chocolate chips and you’ve got a match made in heaven.

7. PEPPERMINT HOT COCOA BOMBS

OK, we’ve already covered a few genius toppings and add-ins to give your cocoa a little gourmet flair. Now, how about an adorable way to make your cozy treat? Enter: hot cocoa bombs! These Peppermint Hot Cocoa Bombs have everything you need for a mug of minty, chocolatey goodness in a perfectly wrapped (and edible!) package. You’ll use a sphere ice cube tray to make a chocolate mold, then fill it up with crushed candy canes, sprinkles, and Swiss Miss® mix. Seal it up with a little more melted chocolate and you’re good to go! Stick it in your mug, pour warm milk over top, and watch the shell magically “explode” to reveal all the goodies within.


Winter Jack Warmer

When you have an inventory of hundreds of bottle of booze and you get one as a gift, it’s easy to be a bit meh about it if you can imagine. But the other day I was not meh at all, I was more Oh MY! The folks at Jack Daniels sent this to me as a holiday gift and I opened it on the day of the first snow in Denver. What a perfect day to try a Winter Jack Warmer, right?

I’m actually the one who has been a bit meh this week one side of my throat is on fire and little things like swallowing have been a pain. I mean a real pain. I guess the one disadvantage to all the kiddos around me is that I pick up all their germs even if they don’t get sick.

I’ve had more colds and sore throats in the three years since I moved here than I had in a dozen years! I hate them but wouldn’t trade them for the world if it meant the kids. I love them more than I hate being sick!

Jack sent me not just a bottle of sweet boozy cider but also this adorable winter hat. Maybe now I’ll actually go out to shovel and cover my head would be a good idea right? As it was, I finished this post and then headed straight to my warm, cozy bed with this cocktail in hand and I’m tempted to also wear this adorable hat.

What could be more ‘Winter Jack Warmer’ than a warm boozy cocktail with an earmuff hat? A girl just has to take care of herself and medicate sometimes, am I right?

Jack Daniel’s Winter Jack is a seasonal blend of apple cider liqueur, Jack Daniel’s Old No. 7 Tennessee Whiskey, and holiday spices. It’s based on an original family recipe from Jack’s home in Lynchburg, Tennessee.

Even if you live in a place where it’s never cold or snowy, you’ll never regret being prepared. This is a great cocktail when you’re sitting in front of the fire with family and friends (don’t I wish!). It is only available for a limited time but if you can find it, it’s worth sourcing.

It’s a really short list of ingredients too so easy to make (full ingredients and instructions at bottom of post)

  • 2 oz Jack Daniel’s Winter Jack Tennessee Cider
  • 1 oz caramel sauce (any type but I make my own bourbon caramel sauce (See Notes for URL) and it was perfect!).
  • 4 oz half and half
    Garnish
  • Cinnamon sticks and grated nutmeg

It’s got a relatively low alcohol content so while it should be served warm I was careful once it was added. I warmed the half and half and caramel sauce first and then when I thought it was just right, I poured in the Winter Jack and heated the Winter Jack Warmer cocktail for just a few seconds more. You don’t want to burn off the alcohol that it does have!

I did make this cocktail using my own recipe for a Bourbon Caramel Sauce. Not a necessity but…sure was good!

If it’s impossible to find, make your own blend with a bottle of Jack Daniels bourbon and some apple cider with a bit of cinnamon. Won’t be the same but will be close and sometimes close really is good enough…Cheers!


Cornish Mackerel Recheado by Rick Stein

As seen on Rick Stein’s Cornwall on BBC2, this gorgeous recipe pairs Cornish mackerel with a delicious masala paste that he discovered in Goa many years ago. We’re following the traditional recipe with fish, but this can be swapped out with chicken or vegetables. Rick Stein has a few restaurants dotted around the UK and they’re definitely worth a visit when possible.

Cornish Mackerel Recheado Ingredients – Serves 2-3

  • 6 small mackerel, filleted (preferably with the fillets joined by a piece of skin)
  • Sunflower oil, for cooking

For the recheado masala paste

  • 1tsp cumin seeds
  • 2tsp coriander seeds
  • 2tsp black peppercorns
  • 1tsp whole cloves
  • 1tsp turmeric
  • 2tsp crushed dried chillies
  • 1tsp sea salt flakes
  • 20g garlic, chopped roughly
  • 20g fresh root ginger, peeled and chopped roughly
  • 3tbsp red wine vinegar

For the kachumber salad

  • 1 very large beef tomato (or 2 large tomatoes), sliced very thinly
  • 1 shallot, sliced very thinly
  • 2 tbsp chopped coriander
  • ¼ tsp ground cumin
  • pinch cayenne pepper
  • 1 tbsp white wine vinegar
  • Salt

How to make Cornish mackerel recheado

  1. Grind the cumin seeds, coriander seeds, peppercorns and cloves using a spice grinder or with a pestle and mortar.
  2. Add to a food processor along with the remaining recheado ingredients and pulse to form a paste.
  3. Get just under a teaspoon full of the paste and spread on one mackerel fillet, then top with another fillet.
  4. Take two pieces of kitchen string and tie around the fish to keep both fillets together.
  5. Repeat the last two steps with the remaining fillets.
  6. To make the salad, layer the ingredients in a large shallow dish. Start with the tomato, then the shallot, coriander, cumin and cayenne.
  7. Sprinkle over the vinegar, then some salt. Don’t mix the salad up, just leave it to stand while you cook the fish.
  8. Heat two teaspoons of oil in a heavy-based pan. When the oil is hot, add the mackerel and cook for 3 minutes on each side, or until golden-brown, being careful not to overcook. You may need to do this in two batches.
  9. Mix the salad to combine all ingredients and serve alongside the mackerel.

We hope you enjoy these recipes and that they’ve inspired you to be more creative in the kitchen! If you’re looking for more activities to do while at home, why not plan your next trip? We may not be able to travel yet, but there’s nothing stopping us planning our next staycation for when we can. Our UK holidays hub has loads of inspiration, whilst our virtual tour of Britain transports you to attractions from the comfort of your own home.


Watch the video: What is A Winter Warmer? FAF (November 2021).