3 Cosy Winter Recipes That Are Delicious And Fool-Proof (Me, I Am The Fool)

Friends, when it comes to cooking, I would say I’m pretty average at it (my partner would wildly shake his head in agreement). My culinary skills don’t really venture beyond very basic recipes of the meat-and-potatoes variety. But this year, I promised myself that I would at least try to develop some new skills in the kitchen, despite being a time-poor new mum with two jobs. That’s where Nutra Naturals Bone Broth bases have been a HUGE help.

They’ve taken one of the most time-consuming steps (making bone broth) and done it for us. For the last week, I’ve been using different Nutra Naturals Bone Broths as the base of my cooking, and it’s been a huge game (and flavour) changer. When the package first arrived, I looked at all the different broths and thought to myself, ‘How do I use these?’ But one flick through the recipes on their website and I was convinced even I could do this.

I decided to try out three cosy winter recipes since it’s been bucketing down outside. I settled on Thai Curried Beef with Creamy Peanut Sauce, 10 Minute Chicken Noodle Soup, and One Pan Dumpling Bake. Each of these recipes was marked as ‘easy peasy’ and required similar ingredients, so it was less on the old wallet.

10-Minute Chicken Noodle Soup Recipe

Let’s start with the 10-Minute Chicken Noodle Soup, described as a ‘weeknight hero’, it’s a yummy mix of fragrant spices, coconut milk, fresh veggies and tender chicken. Top it with spring onions and a drizzle of garlic-chilli crisp oil and voilà, an easy, cosy dinner.

My mouth’s watering already. (Image: Nutra Naturals)

You’ll need:

• 2 tsp turmeric
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1.5 litres of boiling water
• 400ml tin of coconut milk
• 3 tbsp Chicken Bone Broth Concentrate Natural Chicken
• 1 tsp sea salt
• 1 tsp fresh cracked pepper
• 1 tbsp fresh grated ginger
• 1/2 tbsp honey
• 4 tbsp of lime juice
• 3-4 cups pre-cooked chicken, shredded
• 2 packets of ramen noodles
• 2 corn cobs, kernels removed
• 200g snow peas, ends trimmed
• 4 spring onions, sliced
• 1-2 tbsp garlic chilli crisp oil to serve

To make:

1. In your large pot, toast the spices for 30 seconds.
2. To the toasted spices add the boiling water, coconut milk, Chicken Bone Broth Concentrate Natural Chicken , salt, pepper, ginger, honey and lime juice. Stir to combine. Turn the heat up to high.
3. After three minutes, add noodles, chicken, corn and peas. Simmer for six to seven minutes or until noodles are tender and chicken is heated through.
4. Serve into bowls and garnish with spring onions and a drizzle of garlic chilli crisp oil.

The verdict:

This one was so easy to make and honestly felt like a warm hug. The recipe calls for a pre-cooked chook, but I ended up making it with a freshly cooked chicken breast, and it worked just as well (just took longer). But I reckon if you had picked up a handbag, it would be perfect for weeknights when you have minimal time but want to eat something hearty and healthy. I also swapped the snow peas for other greens my partner and I prefer (green beans and broccolini), and it was delicious.

Bonus points: It tasted even better the next day. I just reheated it on the stove and added some more ramen noodles. *chef’s kiss*

Thai Curried Beef with Creamy Peanut Sauce

Next up was the Thai Curried Beef with Creamy Peanut Sauce. It’s described as ‘comfort in a bowl’. It’s slow-simmered beef with a rich coconut-peanut curry. I’m drooling just thinking about the leftovers in the fridge.

A perfect winter dinner. (Image: Nutra Naturals)

You’ll need:

• 2 + 2 tbsp peanut oil
• 800g beef chuck steak, cut into large bite-sized pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 tbsp red Thai curry paste
• 2 x 400ml cans of coconut milk
• 1 tsp turmeric powder
• 2 tbsp peanut butter
• 3 tbsp Beef Bone Broth concentrate Native Herbs
• 1 cup water
• 1 lime, juiced
• 2 cups Jasmine rice

Toppings:

• ½ cup fresh coriander leaves
• ⅓ cup spring onions, sliced
• 1 red chilli, sliced
• Greek yoghurt (optional)

To make:

1. In a large pot, heat 2 tbsp of peanut oil over high heat and brown the beef in batches until it is nicely browned. Remove and set aside.
2. To the same pan, heat the remaining peanut oil and cook the onions until translucent.
3. Add minced garlic and curry paste and cook for 1 minute.
4. Add the coconut milk, turmeric, peanut butter, Beef Bone Broth concentrate Native Herbs and heat to a simmer.
5. Add the beef back to the pan and turn down the heat to just simmer.
6. Cover and simmer for 2.5 hours, checking every 30 minutes to give it a stir and make sure it doesn’t stick to the bottom. Add water if needed.
7. Once the beef is tender, add the lime juice and cook your rice according to the packet instructions.
8. Serve over rice and garnish with fresh coriander, spring onions and sliced chilli.

The verdict:

This one was melt-in-your-mouth delicious and packed full of flavour. Plus, it was SO easy to make once you just threw everything into the slow cooker. You know how you try to make Thai takeout at home, and it never tastes as good?! Well, this tasted just as good, if not better! I’ve never had that experience before. I was kicking my feet under the table. My partner, who is particularly picky, was even impressed.

Viral Dumpling Lasagne

If it only needs one pan, I’m sold. This one’s foolproof: it’s just layers of juicy meat, Nutra Naturals Chicken Bone Broth, and soft wonton wrappers, all baked into the ultimate comfort-food mashup — dumpling lasagne. It’s cosy, a little chaotic, and completely worthy of its viral status. Plus, there’s minimal washing up!

DUMPLING LASAGNE, WHAT!? Literally my two favourite things. (Image: Nutra Naturals)

You’ll need:

• 1kg pork mince (or beef, or chicken)
• 1 cup finely chopped cabbage
• ½ bunch of coriander leaves, finely chopped
• 4 tbsp oyster sauce
• 4 tbsp soy sauce
• 2 tbsp sesame oil
• 4 tbsp Chicken Bone Broth Concentrate Lemon & Paprika
• 4 garlic cloves (crushed)
• 2 packets of wonton wrappers
• 4 tbsp of fresh ginger, grated
• 6 spring onions
• 1 cup of hot water
• Soy sauce to top
• Sesame seeds to top
• Spring onions to top
• Crispy chilli oil to top

To make:

1. Combine mince, cabbage, coriander leaves, soy sauce, oyster sauce, sesame oil, Chicken Bone Broth Concentrate Lemon & Paprika , garlic cloves, ginger and spring onions in a bowl.
2. Dip wonton wrappers in a shallow dish of water, then line a rectangular dish with the wet wrappers.
3. Layer the mince, then alternate the layers until you fill your dish.
4. Pour over 1 cup of water with 1 tablespoon of Chicken Bone Broth Concentrate, Lemon & Paprika and place into the oven for 20 to 30 minutes at 180 degrees. Cover the dish very tightly with aluminium foil to create steam.
5. Remove from the oven, remove the foil, and garnish with crispy chilli oil, soy sauce, sesame seeds, and more spring onions.

The verdict:

We decided to use beef mince, since we’re both not really fans of pork, and it still tasted amazing! It was incredibly easy to make, mix, layer and pop it in the oven! This feels like one I could prep quickly, leave in the fridge, and whack in the oven later that day. Plus, you could make so much of it and eat it for leftovers.

Each of these recipes made enough for four people, so my partner and I could have leftovers the next day. He happily told me that each dish tasted just as good, if not better, the next day.

What I loved about these recipes is that they were all full of flavour without me having to slave away in the kitchen. The Bone Broth bases made it easier to whip everything up quickly without sacrificing flavour AND they’re good for your guts!

Lead Image: Nutra Naturals

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