Winter squash stew to beat the flu bugs

This stew contains a few ingredients that are directly aimed at curing a cold and warming the body.

To cook one smallish Creuset pot of stew, to serve 2-4 ( makes 4 plates) you need:

1/2 winter squash . Use a variety that melts when cooked, like delicata which is also easy to peel

1 carrot

1/2 large stick of burdock

1/4 of a small kabocha or kuri pumpkin or butternut squash

1 sweet potato ( optional , depending on whether how much you want this to be filling )

1/2 large onion

3-4 fresh small green chilis

3 shiitake or brown mushrooms

5-6cm ginger root

1 toe of a turmeric root

8 Brussels sprouts

1 table spoon each of :


Cardamom capsules

Cinnamon bark

Fennel seeds

Fenugreek powder

Cinnamon powder

Turmeric powder

Peel of two fresh yuzu citrons and the juice squeezed

1 tangerine

1 handful of fresh parsley

1 stem of fresh cilantro

1 thick slice of bacon

2 cubes consommé

2 table spoons maple syrup

1 table spoon honey with propolis

Peel the squash, burdock, carrot , ginger and turmeric roots with a potato – or ginger root peeler

Cut everything into slices or cubes, ginger and turmeric into 2-3mm thick pieces, cut mushrooms

Put ginger, turmeric and all the spices into a bowlimg_1722

Cut bacon into cubes

Heat olive oil in a pot , chuck in the spices, and bacon and stir fry in the oil to release the aroma, like you would start a curry


Add all the other vegetables except the parsley and cilantro


Add 500ml of boiled water to fill up the pot, add consommé cubes , maple syrup and honey

Cook until squash starts to soften

Add brussel sprouts ( these turn yellow- green when overcooked and turn a little bitter, so don’t add too early )


Cook until squash melts


Roughly chop parsley and cilantro , peel tangerine and drop it all on top of the stewimg_1731

Serve in deep plates with a pretty rim . I used Villeroy& Boch Morning Glory which is as pretty as plates get 🙂


Winter Stew 2

Combine very colorful vegetables. Sweet ones, hot ones, orange ones, green and purple ones to conquer the winter blahs… you will see , it works, especially if you add the spices below:

What I have here is half a pumpkin ( butternut squash is fine too, one that melts) , one yellow and two orange carrots, four chili’s in different colors

A purple bell pepper,

A purple onion and three mini beetroots

You also need:

A piece of a turmeric root

6cm of ginger root

Cinnamon bark

Cardamom pods


Juice from half a lemon

A spoon of honey



Chop everything

First sauté the onions, turmeric, ginger and spices in oil or butter

Then add everything except the peppers and chilis and herbs

Fill up with hot water

Boil on small flame til pumpkin melts, and carrots etc are almost soft

Add two consommé cubes



Then add peppers and chili

Boil some more

Meanwhile chop the parsley and add when ready, add the rosemary needles stripped from the stem

Add honey and cinnamon powder and lemon juice to taste


You can add milk or cream

Colorful Winter Stew

E19A41D6-C3D9-40C0-A6CD-241E7B11572FNo spices this time, just ruby salt and consommé and cilantro, ruccola, parsley and lavish butter

you need:

blue kuri squash

purple sweet potato/yam

Satoimo / taro root

red, orange, green peperoni / 10-15cm large chili peppers





consomme or bouillon


Add about 50-60g of butter to a Creuset saucepan
-purple sweet potato cubes
Blue kuri squash cubes
Satoimo cubes ( taro root?)
Yellow cauliflower
Ruby salt

Fill up with hot water and add a cube of consommé

When almost soft, add chopped large red and green peperonis

Finally add chopped cilantro, parsley and cut ruccola

Serve in a deep pretty plate that enhances the colors


Butternut and blue kuri squash stew with lentils

Before you start preparing the veggies, boil some water and add about a cup of dry lentils ( mine are from the Indian halal shop) , boil almost soft.
Cut the chestnuts across the peel with a knife, put them in boiling water for a few minutes, and then roast them for 15 min in the oven ( hopefully that will open the peel)

1/2 butternut squash in large cubes
1/4 blue squash in large cubes
1 chicken breast in cubes
1 medium onion, sliced

Spices : ( mine are from the halal shop , I have loads and cheap)
1 table spoon of cloves
1table spoon of cardamom pods
4 pieces of cinnamon bark
1 Tbl spoon of turmeric
1 tea spoon of chili powder
Two tbl spoons of chopped fresh ginger
1 tbl spoon of cinnamon powder
Salt and pepper
2 cubes of consommé
1 handful of fresh parsley sprigs
1 tbl spoon of fennel seeds
1 organic lemon, sliced
Thyme sprigs

Olive oil, one tea spoon of butter

Heat some olive oil in a large pot
Meanwhile boil 1/2 liter of water or more in a kettle

Add all the solid spices to the oil, sauté them to release the aroma, then add onion and chicken, sautée
Add lemon slices
Then add squash, heat and fill up the pot with the boiled water
Add consommé cubes
Add the lentils
Add butter
Boil on medium to low heat til the butternut melts
Meanwhile peel the chestnut, add to the stew

Chop the parsley and add when finished, with leaves stripped from the thyme

Variations: add carrots or apples

Red potatoes and apples au gratin aromatisĂ©e

Fresh from the oven

Fresh from the oven 

Sweet potato, red Andes potato , apple, gourd and onion au gratin

. Boil potatoes in water with ginger root, cassia, salt and cardamom pods first,

remove water, add minced meat and other veggies, apples, sautée.

Fill into ceramic baking dish, add cinnamon, paprika, rosemary, dried mango powder , maple syrup, lemon juice and perilla flowers, cover partly with cheese, and

bake on gratin program.

Bon  appétit !

Bon appétit !

Earthquake food: Yoghurt dinner with Bailey’s

Yoghurt dinner in grateful memory of the news about the grandmother and her 16 year old grandson found trapped in their kitchen after a week, after surviving on yoghurt for a week.  Yoghurt is good for us because calcium calms the jarred, tired nerves , and I have been told it contains iodine counteracting radioactive damage. This is Yoghurt, mascarpone, cinnamon, strawberries, blueberries, cranberries, raisins, chestnuts, chocolate and cheese. Accompanied by a generous glass of Baileys. Comfort food for badly rattled Ceftali and her son.

Spicy veggie winter stew with chicken


2 inches of fresh ginger root, cut into small pieces

1 tsp of cardamom pods

1tsp of cloves

1 tbl sp of flat cinnamon bark pieces  (fold into a coffee filter paper, as may be inedible), available at halal shop

1 tbl spoon of dried chopped chili peppers

1/2 tsp of turmeric

1/4 tsp of cumin

1 tbl spoon of dried pomegranate seeds (halal shop)

1 sweet potato, cut into thick slices

1-2 carrots, cut into thick slices

1 inch thick slice of pumpkin, cut into pieces

about 250 g of chicken breast without skin, largely diced

1 handful of mushrooms (shiitake etc), sliced

6 inches of leek, sliced

2 small maggi bouillon cubes

3 tbl sp of olive oil

3 tbl spoons of honey

about 600ml of boiling water

2-3 tbl spoon of chopped chives

grate and mix all the spices together in a mortar

Heat oil in a saucepanadd spices, lower heat, stir til fragrance is released

add chicken and leeks, brown slightly

add mushrooms, brown add other veggies except chives and cinnamon in filter, stir,

add honey, stir

 add 600ml of water you have heated in the meantime, til filled up to just under top of veggies, add bouillon cubes, cook slowly on small flame, stir occasionally

when pumpkin and sweet potato start to dissolve, this is the way the stew will thicken, a bit like curry.

adjust taste with spices (easier to use powdered spices for this)

remove cinnamon

add chives, mix, turn off heat.

Serve with an hors d’heuvre of scampi, turned in salt and dill and deep fried, covered in more dill, with a mayonnaise-yoghurt-turmeric  dip on the side