WTWW Winter Warmers Recipes -

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WINTER WARMERS WUNDERMAN THOMPSON FOODIES VOLUME | 1 RECIPES 01 SIMPLE BREAD 02 SPICY SWEET 03 GOOEY POTATO & CHOCOLATE SPINACH SOUP BROWNIES CONTRIBUTORS Krysia Gaweda Linda Engelbrecht Khanyi Ndlovu Wunderman Thompson Wellness WT FOODIES | WINTER WARMERS 01 | SIMPLE BREAD RECIPE WT INGREDIENTS 3 cups white bread wheat flour, sifted 1 packet instant dry yeast 3 tbsp brown sugar 3 tsp salt 3 tbsp vegetable oil 380ml to 400ml lukewarm water 1 egg, whisked (for the egg wash), optional Equipment Standing mixer with dough hook attachment. You can most definitely bake this bread without the use of a standing mixer; it will just require some good old elbow grease for kneading. Standard baking essentials (mixing bowls, whisks, baking trays etc.) METHOD ORGANIC LIFESTYLE 1. Preheat the oven to 180°C. 2. Boil the kettle. Boiling the kettle before measuring the other ingredients allows the water to cool to the right temperature for use (lukewarm) . 3. Mix all dry ingredients together in a mixing bowl with a fork. In a standing mixer with a dough hook attachment, add the oil to dry ingredients. 4. Mix for a couple of seconds on a medium speed. 5. Gradually add the lukewarm water to the mixture. Add the water slowly to the mixture while gradually increasing the mixing speed. Don’t add all the water at once; and check the dough’s consistency before adding each addition. The dough should resemble a supple, smooth consistency; it should not be wet (or too sticky), nor must it be dry (and crumbly). 7. Once the water has been added, mix the dough on high speed for a couple of minutes until the dough comes away from the sides of the mixing bowl. The dough at this point should be firm, but soft. If you take a little bit between your fingers, it should be warm as well as stretchy; it shouldn’t be tough or snap when stretched 8. Place the dough in a well-oiled bowl; cover with a tea towel or clingwrap and leave in a warm spot to proof for about an hour, or until the dough has doubled in size. 9. Once the dough has doubled in size, carefully place the dough onto a well- floured surface. 30 ORGANIC LIFESTYLE FOR A BREAD LOAF This recipe makes two 20cm loaves 1. Carefully divide the dough in two even portions; try not to knock too much air out of the dough, but don’t worry if the dough does decrease in size (this is quite a forgiving dough). 2. Place the portions of the dough in two well-greased / baking paper– lined loaf tins, gently stretching the dough to the corners of the tins. 3. Brush the top of the loaves with your wash of choice (egg, milk or water) and leave the loaves to proof in the loaf tin for 30 minutes. 4. Bake for approximately 20 minutes or until the loaves are golden brown. A good way to know whether your bread is done is to tap the bottom of the bread; if it sounds hollow, it is usually done. ORGANIC LIFESTYLE FOR DINNER ROLLS This recipe makes approx 30x rolls 1. Weigh out your dough into 30g balls. You can decide on your roll size: 30g makes dinner-size rolls whereas 60g to 80g will make hamburger- size rolls. 2. To shape your rolls, place a piece of dough onto a lightly floured or oiled surface (make sure your hands are also a little floured/oiled to stop the dough from sticking). Cup your hand over the dough piece with your fingers and wrist lightly resting on the surface. Move your hand in a circular motion over the dough, pressing down softly on the dough; keep your hand in a cupped shape while doing this. This circular motion will shape the dough into little rounds. It does take some practice to shape the dough into little rolls, so just keep at it. ORGANIC LIFESTYLE FOR DINNER ROLLS This recipe makes approx 30x rolls Washes from left to right: egg, milk and water (see step 4) 3. Carefully place your rolls onto a well-greased / baking paper–lined baking tray with some distance between them 4. Brush the top of the rolls with your wash of choice (egg, milk or water) and leave the rolls to proof on the baking tray for 30 minutes. 5. Bake for approximately 20 minutes, or until the rolls are golden brown. A good way to know whether your bread is done is to tap the bottom of the bread; if it sounds hollow, it is usually done. ORGANIC LIFESTYLE FOR A PULL-APART BREAD This recipe makes approx 2x 20cm pull-apart breads 1. After step 2 (of the dinner rolls recipe), place the shaped rolls the shaped rolls into a well-greased / baking paper–lined circular baking tin; place one roll in the middle of the dish and the others around it in a circular formation with a little space between the rolls. 2. Brush the top of the rolls with your wash of choice (egg, milk or water) and leave the rolls to proof on the baking tray for 30 minutes. 3. Bake for approximately 20 minutes, or until the breads are golden brown. A good way to know whether your bread is done is to tap the bottom of the bread; if it sounds hollow, it is usually done. ORGANIC LIFESTYLE TIPS, TRICKS AND TOPPINGS You can add any toppings of your choice to your bread: sesame seeds, poppy seeds, grated cheddar cheese and coarsely ground salt are all great additions. Add your chosen toppings after you have brushed the dough with your wash of choice; this helps your toppings to stick to the dough. GIANT LOADED BREAD ROLL This dough can also be used to make a filled bread After step 9 (of the main method), gently roll the dough out into a rectangle using a rolling pin Spread your filling of choice evenly over the dough: roasted vegetables, grated cheddar cheese, garlic and herbs are all great filling options Starting at one end, carefully roll your dough into a loose roll (like a Swiss roll); be firm with your rolling, but not too tight Place your rolled bread onto a greased / baking paper–lined baking tray and brush with your wash of choice. Let the dough proof for 30 minutes before baking WT FOODIES | WINTER WARMERS 02 | SWEET POTATO & SPINACH SOUP WT INGREDIENTS 2 medium sweet potatoes 1 cup baby spinach 1 red onion 3 garlic cloves 2 tbsp olive or coconut oil 1 can coconut milk 1.5 cups vegetable stock 1 can butter beans 1 tbsp curry powder 1 tsp sea salt 1 tsp ground black pepper Equipment Heat proof standing blender or hand blender. METHOD ORGANIC LIFESTYLE 1. Preheat the oven to 200ºC or 180ºC with thermo fan. 2. Peel and cube 2 medium sweet potatoes and cut 1 whole onion into quarters. Crush 3 garlic cloves by pressing down on with the back of your knife and chop very finely. 3. Spread the sweet potato, onion and garlic on a large roasting tray, Cover with 2 tbsp olive oil or coconut oil and stir through the vegetables. Season with 1 tsp salt and 1 tsp ground black pepper. 4. Bake for approximately 45 minutes, or until the sweet potato is very soft and has slightly caramelised edges. METHOD ORGANIC LIFESTYLE 5. Prepare the stock by mixing 2 tbsp dried vegetable stock with 1.5 cups of boiling water. 6. Alternatively, use any stock of choice—just reduce the amount of stock needed to be equal to 1.5 cups for this this recipe. Try to find a stock that has dehydrated to 1.5 cups of stock for this recipe. try to find a stock that had dehydrated vegetables in it as it will enhance the overall flavour of the soup without making it too salty. METHOD ORGANIC LIFESTYLE 7. Once the vegetables are cooked, set aside 1/4 of the vegetables or leave on the tray and in the oven before serving. This is a nice way to add some texture back into the soup and make the most of that yummy caramelised sweet potato. METHOD ORGANIC LIFESTYLE 8. Add 3/4 of the cooked sweet potato and onion, 1 can butter beans, 1 cup baby spinach, 1 tbsp curry powder, 1.5 cups vegetable stock and 1 full can of coconut milk to a blender or a large pot if using a hand blender. METHOD ORGANIC LIFESTYLE 9. Blend the soup until very smooth and creamy. If the blender is struggling to blend all the ingredients, add a bit more water or coconut milk. This will make the soup slightly thinner. If you prefer a slightly thicker soup, divide the soup in half and pulse lightly only blending half of the soup until smooth. Mix the two portions together—this will yield a thicker and more textured soup., pulse lightly, divide the soup in half and then blend only have of the soup until smooth. This will yield a thicker and more textured soup. 10. By blending the soup prior to cooking, it will prevent the blender from getting damaged as well as the soup ingredients over heating. This also allows for some prep before the soup is to be served. METHOD ORGANIC LIFESTYLE 11. If the green of the soup is a concern (the kids won’t like it), try substituting the spinach with another cooked vegetable, such as zucchini, carrots or patty pans.n. The spinach will change the colour of the soup significantly but won't alter the taste. If the green of the soup is a concern (the kids won't like it) try substituting the spinach with another cooked vegetable like cooked zucchini, carrots or patty pans. 12. Cook the soup on a medium high heat for at least 15—20 minutes before serving. This allows for the spinach, beans and stock to cook through. The soup can be left on a very low temperature before serving or can be frozen immediately (before heating) if meal-prepping. METHOD ORGANIC LIFESTYLE 13. Adding texture to a meal is so important. Pumpkin seeds are a great source of plant protein and healthy whole fats. By lighting toasting them, the seeds will develop a deeper and more savoury flavour which will compliment the naturally sweeter and creamier notes of the soup. 14. Toast the seeds by simply adding about a handful of seeds to a hot pan, continuously stirring or tossing until you hear a popping sound and can smell a toasty aroma. Turn off the heat and allow the seeds to pop for another 5 minutes until browned. TIPS, TRICKS AND TOPPINGS Once ready to serve, heat your bowls in the oven or microwave so that the soup doesn't cool down too quickly. Fill your soup bowl about 3/4 full, top with the left over roasted vegetables, (I roasted some of the beans as well), add a swirl of coconut cream or yoghurt, olive oil, additional seasoning or spices, the toasted pumpkin seeds and some fresh herbs. Watercress and rocket compliments the soup extremely well and add an element of freshness to this otherwise hearty meal. I hope this soup makes you feel warm and super nourished! xx Linda WT FOODIES | WINTER WARMERS 03 | GOOEY CHOCOLATE BROWNIES WT INGREDIENTS 1 cup unsalted butter, melted and cooled 2 tbsp vegetable oil 1 1/4 cups white sugar 1 cup packed light brown sugar 4 large eggs, room temperature 1 tbsp pure vanilla extract 3/4 tsp salt 1 cup all purpose flour 1 cup good quality, unsweetened cocoa powder 200g roughly chopped chocolate or large chocolate chips Equipment Square baking tray, bowls and general baking equipment. METHOD ORGANIC LIFESTYLE 1. Preheat oven to 175°C. 2. Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside. 3. Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. 4. Add the eggs and vanilla; beat until lighter in colour (another minute). METHOD ORGANIC LIFESTYLE 5. Sift in flour, cocoa powder and salt. 6. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so will affect the texture of your brownies). This will create air pockets in the batter which will give your brownies a cake-like texture. METHOD ORGANIC LIFESTYLE 7. Fold in 3/4 of the chocolate pieces. 8. Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces. 9. Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch. Or if you like your brownies well set and firm, bake for 35—40 minutes. OR 35-40 minutes if you like your brownies well set and firm. *For thicker brownies, bake in a 7x11-inch pan for 40-45 minutes. For thinner brownies, bake in a 9x13-inch pan for 18-20 minutes. METHOD ORGANIC LIFESTYLE NOTE: Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge- textured brownies. After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool. TIPS, TRICKS AND TOPPINGS ORGANIC LIFESTYLE OPTIONAL ADD INS: Crushed nuts (walnuts, peanuts, almonds, pecans etc.), chocolate chips, peanut butter, shredded coconut, dried fruit (cranberries, raisins, etc) STORING: Store at room temperature for 3 days, or refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving OR reheat in the microwave. PLEASE NOTE: An 8x12-inch pan bakes the most perfect brownies thickness and texture. BEST TEXTURE: Please try not to over bake them. Set a timer if you need too. I like mine at exactly 23 minutes in an 8x12-inch pan. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in the world. Remember, they will continue to bake slightly in the hot pan once pulled out of the oven, I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster, burning the top slightly and drying them out. With love, The WT Foodies