5 food bloggers share their unique takes on winter favourites

A dash of this, a pinch of that – here’s how these food fundis make everyday winter warmers into something even more special.

When you think about winter food, your mind immediately goes to hearty soups and stews that warm you up from the inside out. But having the same recipes year in and year out can become a little tiresome. So we spoke to some South African bloggers about how they change up their winter favourites.

Marumo Mantshephi Tladi is a chef and food stylist with a beautiful Instagram account. She made this vegetarian version of what would ordinarily be a meat dish.Marumo used celery, onion, garlic and ginger as a base, then fried it off with cumin, paprika, ground coriander and garam masala. “Then I simmered the base down with vegetable stock and the potatoes,” she says. “The fragrant rice, which is cooked in coconut milk and served with a side of the tomato salsa, brings the dish together and adds a refreshing touch.”

Aneeqah Emeran, blogger at From My Fingertips, says: “In winter I cook lots of stews and curries. Warm and spicy foods are a great comfort. Recently, I made a pulled chicken curry pie. I deboned and shredded the chicken then reduced the curry sauce a bit and it made a beautiful pie filling.”

Food stylist, photographer, writer and recipe developer Sam Linsell, from Drizzle and Dip, makes two beautiful versions of the South African favourite that is malva pudding.

“I like to add orange juice to the syrup to brighten up the cloyingly sweet and buttery levels. Rehydrated cranberries add a fruity element and the ginger gives it a little warmth and spice. I also love to add pears that have been lightly poached in rooibos tea, star anise and cinnamon. I combine that with preserved and dried ginger in that rendition of the pudding,” says Sam. “If you want to be very decadent, soak the cranberries in brandy or orange liqueur before adding to the batter.”

Tasneem Achmat over at Table Manners adds citrus and chilli to give her butternut soup a little extra something. “I wanted my soup to be bright, with a touch of heat and acidity – just because in my experience, butternut soups can fall flat,” she says. “The citrus injects a shot of zest to bring this usually bland soup back to life.”Razaan Kamish Isaacs from Feed by Rizella loves her mom’s pepper steak pie. “I’ve taken that recipe and turned it into mini versions to store in the freezer, bake and get that smell of warm Eid mornings with the family when I miss the feeling of home,” she says.

Lynn-Rae Cox never makes the same meal twice. She loves to experiment and do something new with every meal. Even curries aren’t the same second time around! She took a different approach to a cull chicken curry by using an array of spices and cooked it on the fire. “Everything is always fresh – except my tomato paste. But I love garlic, so I use a full clove in my dish,” says Lynn.