Xander Mom’s winter recipes

We’ve previously asked our #XanderMoms how they use and manage technology in their lives. Now that the days are shorter and we are spending more time indoors, we thought we would ask them to share some of their favourite go-to recipes with us. We’re keen to know how they keep their families warm and cosy in winter.

Tanya Kovarsky (@tanyakovarsky) shares this vegetable soup from cooking teacher and chef Sharon Glass. As Tanya says, ‘this soup keeps well, and I find that even if I omit some ingredients, such as celery or potatoes, it’s still delicious.’




Although this recipe may be daunting because of its length, it is so delicious, that it’s worth the effort.  Sautéing the vegetables in the butter and oil will give them much more flavour than simply adding them to a pot full of water.

PREPARATION TIME: 20 minutes | COOKING TIME: 3 hours  | Serves 10

60ml (1/4 cup) olive oil  
30ml (2 T) butter or margarine  
2 onions, chopped coarsely
3 large carrots, chopped coarsely
3 sticks celery, chopped coarsely
3 potatoes, chopped coarsely
4 zucchini, chopped into chunks
200g (7oz) green beans cut into small pieces
¼ cabbage, shredded very finely
1/2 butternut, diced
1 x 225g (8 oz) butter beans  
2x410g (14oz) tins diced tomatoes
125ml  (½ cup) tomato puree  
4 chicken or vegetable stock cubes
3 litres (12 cups) a boiling water  
Coarse salt and black pepper to taste  

Heat the oil and butter in a large pot.  Add the onions and cook over a medium heat until golden brown.  Add the carrots, and sauté for 2-3 minutes, stirring occasionally.  

Add rest of vegetables, sautéing slightly to coat them.  Lastly add the tomatoes, tomato puree, stock and water, salt and pepper for seasoning. Bring to boil and simmer for 1+1/2 – 2 hours or until the soup is thick.  If desired, halve the soup and liquidise to thicken, then add it to remaining half.  

Serve with grated Parmesan cheese and crusty French bread.  

CHEF’S TIP: Can be made a few days ahead and refrigerated. Freezes very well.  
Copyright © 2009 Sharon Glass, All rights reserved.    

Leslie Maliepaard (@mydesio) of Charge-Energy  has a three-year old fussy eater to contend with, so loves these meatballs made with hidden veggies, which she pairs with home-made spaghetti.

‘I love making the spaghetti too as it becomes a family affair and my little one helps with turning the pasta and hanging it up.’


Meatballs with veggies


500g  ground beef
½ cup plain bread crumbs
½ cup grated carrot
1/2  cup grated zucchini
1 egg
Salt and pepper

Heat oven to 250°C. In large bowl, mix all ingredients. Shape mixture into 3cm balls. Place in an ungreased baking  pan of suitable size.

Bake about 20 minutes or until no longer pink in center and meat thermometer inserted in center of meatball reads 80°C.

Serve meatballs over spaghetti with marinara sauce, sprinkled with chopped fresh basil, if desired.

Courtesy of the Betty Crocker Website.

Leslie cleverly substitutes ground oatcakes for the breadcrumbs, (she uses Nairn’s Organic oatcakes, but feel free to experiment)  and adds aubergine to the mix of hidden veggies.

Why don’t you share some of your family favourites recipes with us?