Foodie inspiration: Winter warmers from Maranda Engelbrecht

Nothing warms the soul and kindles the creativity like good food and good wine during those long wintery months. Seeing that winter is far from over I have decided to share two recipes by Maranda Engelbrecht from THE ROOM that will help you defrost you and inspire you to design some great things, beside that crackling fire.

This first recipe is rich in sultry gold colors, warm browns and syrup. What could be better? You can serve 6 people with it as  a dessert with crème fraiche or as a side dish with a leg of lamb. The possiblities are endless.

Maple roasted quince with marigold

6 firm quinces, halved
1 cup maple syrup
drizzle of extra virgin olive oil
2 pesticide free marigold

Pre-heat the oven to 180°C. Place sliced quince with skin am pips on baking tray. Drizzle with maple syrup and olive oil. Season with freshly cracked black pepper. Cook for 40 -60 minutes or until the quinces become soft and golden brown. Cool down slightly and scatter with marigold petals.

This next recipe is thick with deep red that cannot help but warm. It is the perfect combination of sweet and savoury. You can serve it with homemade jam (come on store-bought just does not cut it) on oven-warm bread or scones. 

Slow roasted baby vine tomatoes and strawberries

250g Mediterranean vine tomatoes
250g strawberries
1 cup castor sugar

Pre-heat the oven to 140°C. Place the tomatoes and berries on a baking tray or ceramic ovenproof dish. Do not overlap the berries and tomatoes. Sprinkle with sugar and place in oven for 1—2 hours. Remove and cool down slightly.

So grab your pans and color crayons, because winter is here to stay. Fret not, though you can fight it off with these delicious recipes and some good old-fashion inspiration.

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