Three hearty potato recipes that turn baked potatoes into a complete dinner

Winter often changes our attitude towards food; instead of a light salad, we start preferring warm, hearty dishes such as soups, stews, curries, and pasta. However, during this period, vegetables can take a backseat, exacerbating nutritional problems.

According to data from the South African National Nutrition Week, adults consume an average of about 230 grams of fruits and vegetables per day, which is only 58% of the recommended international norm of 400 grams. Therefore, to maintain healthy eating, it is necessary to integrate greens into favorite comfort foods.

Updating the Winter Breakfast

On cold mornings, it is difficult to spend much time preparing a complex breakfast. Quick options like toast or cereal are convenient, but you can prepare in advance. For example, on Sunday, you can prepare a vegetable omelet or frittata, divide it into portions, and store it in the refrigerator. On Monday, you just need to reheat a portion.

For this, you can use whisked eggs, adding broccoli, cheese, and other favorite vegetables. Tenderstem is excellent for this because it can be used whole, including florets and stems, which minimizes chopping and hassle.

Your Curry Can Include Greens

Winter is the time for curries, soups, and stews. Instead of preparing a separate vegetable dish, you can add quickly cooked green vegetables to dishes already on the stove. Broccoli can be added to curry in the last minutes of cooking, added to soup, or placed next to a casserole in the oven for the last few minutes. Even in cheese toast, you can discreetly hide several green stems.

The main idea is not to create extra work, but to make vegetables part of what you are already cooking. The key to success is to make the healthy choice as simple as possible.

When a person is tired and hungry after a long day, convenience wins. The answer to consuming more vegetables in winter may not lie in willpower, but in simplifying the process of preparation and adding vegetables to daily meals. Tenderstem cooks in just three to five minutes and can be used whole. A 80g portion counts as one of the five recommended servings of fruits and vegetables per day, providing Vitamin C and folate, which are important for normal immune function, as well as fiber, potassium, and Vitamin B6.

Chef and nutritionist, a representative of the Tenderstem brand in South Africa, Alice Ruddell, noted: 'People do not stop caring about nutrition in winter. They choose food that feels warm, satisfying, and manageable.'

She added that 'the easiest way to keep vegetables on the menu is to incorporate them into familiar dishes, rather than viewing them as a separate side dish.'

Thus, you don't have to give up creamy soup, hearty curry, or cozy cheese toast; you just need to find a way to make room for something green. Winter can be a season of comfort food, but that doesn't mean broccoli has to hibernate.

Three Hearty Winter Recipes to Get Vegetables Back on Your Plate

If winter brings comfort food, vegetables can join in. These three recipes demonstrate that increasing vegetable intake does not require giving up the dishes that make winter enjoyable.

Baked Tenderstem with Creamy Herb Samp

This dish, which is simultaneously creamy, cozy, and uniquely South African, gives a green accent to classic samp. Tenderstem broccoli is quickly sautéed and served over rich herb samp with a little chakalaka for extra flavor.

To prepare, boil the samp, then sauté onions, peppers, and garlic. Add the sautéed vegetables, thyme, and parsley to the cooked samp, then pour in cream and mix with sour cream. After that, the dish is simmered until thickened. Separately, tenderstem broccoli is sautéed until tender and served over the creamy samp.

Creamy Curry Soup with Tenderstem

When winter calls for soup, you should choose something warming, creamy, and rich in greens. Curry spices and coconut milk give this soup character, while pieces of Tenderstem broccoli add texture.

For the soup, first sauté the onion, then add garlic and ginger. Next, add Tenderstem broccoli and vegetable broth, bring to a boil, and let it simmer. Then add spices (curry, paste, coriander, turmeric, cumin). After cooking, the soup is pureed with an immersion blender, leaving some pieces for texture, and coconut milk is added at the end.

Another option is a potato, mushroom, and Tenderstem broccoli casserole. Potatoes are pre-boiled, then mixed with garlic butter, mushrooms, and broccoli. All of this is placed on a baking tray and baked until golden brown.

The conclusion is simple: winter food can be hearty, comforting, and green, and you don't have to choose between your favorite dishes and increasing your vegetable intake.

During rainy weather, there is often a desire to eat something warm and sweet. Although Sudji and pumpkin halva have been tried many times, this season it is worth preparing juicy and flaky halva from regular wheat flour that is at home. The aroma of butter and the sweetness of wheat flour make this dessert so delicious that every bite melts in your mouth.

People often complain that when making halva from flour at home, lumps form or it becomes sticky. However, if you follow the correct proportions and use a secret trick, this halva turns out very crumbly and shiny. A very simple instruction for its preparation is provided below.

Ingredients

To achieve the perfect ratio, the 1:1:1 formula is used:

• Wheat flour (preferably slightly coarsely ground): 1 cup
• Butter (desi ghee): 1 cup
• Sugar or grated ginger: 1 cup
• Water: 3 cups (three times more than flour)
• Ground cardamom: 1/2 teaspoon
• Chopped almonds and cashews: 2 tablespoons (to taste)

Preparation Method

First, mix 3 cups of water and 1 cup of sugar (or ginger) in one pot. This mixture only needs to be heated until the sugar dissolves; the syrup does not need to be cooked, just warm the water and dissolve the sugar.

In a heavy skillet, heat 1 cup of butter. Then add 1 cup of wheat flour and reduce the heat to the lowest setting. The flour must be constantly stirred over low heat until it turns dark golden and an aroma begins to spread through the kitchen.

When the flour is well roasted, keep the heat low and gradually pour the prepared sugar and water solution into the pan while continuously stirring with a spatula to prevent any lumps from forming. As soon as the water hits the flour, it begins to absorb quickly. The halva should be cooked over medium heat, stirring constantly, for 2-3 minutes. You know the halva is ready when it starts to separate from the bottom of the pan and fat begins to appear around the edges.

After this, add the ground cardamom and a little toasted chopped almonds and cashews. The finished, hot, juicy, and flaky atta halva can be served during pleasant rainy weather, enjoying the taste.

According to a global study commissioned by the UK's largest car marketplace, AutoTrader, South African drivers spend an average of more than ten days a year driving just for commuting, placing the country first in the world ranking for driving time.

On average, South African drivers spend about 10 days, 4 hours, and 48 minutes annually traveling. This figure significantly exceeds the global average of eight days, 5 hours, and 53 minutes.

South Africa has surpassed India, where drivers spend an average of 10 days, 1 hour, and 55 minutes per year, as well as Ireland, which records nine days, 14 hours, and 10 minutes.

The study also noted Australia, whose drivers have the longest average daily commute globally—1 hour and 49 minutes.

Public transport plays a crucial role

The study revealed a sharp contrast between South Africa and countries like the Netherlands and the UK, where drivers spend less time behind the wheel, partly due to the presence of developed public transport systems.

On average, Dutch drivers spend about eight days and 19 hours a year driving. Meanwhile, German and French drivers report increased driving time during holidays, suggesting that while their daily trips may be shorter, long-distance car journeys contribute significantly to the total annual mileage.

Tom Roberts, a car leasing expert at AutoTrader, noted that the study results highlight how differently people around the world use their vehicles. He added that the research demonstrated the importance of understanding how much time drivers spend behind the wheel when choosing a vehicle that suits their lifestyle.

In South Africa, the results also point to the challenges faced by passengers in conditions of urban sprawl, limited public transport alternatives, and rising fuel prices. For many drivers, the time spent on the road represents not only a serious burden of daily travel but also constant financial costs.