By Frida Thydén

When winter arrives, the sun goes down before your classes are even over, and truly nothing can warm up your apartment, you need something warm, hearty, and filling, and you need it now. In stressful times like these, cooking has become a great way for me to unwind and enjoy myself. Turn on a podcast or a good playlist and cook something really delicious that makes your whole day better. It doesn’t have to be a solitary task; invite your friends or roommates to join you and turn it into a hangout! The Herring asked some fellow AUC students about their favourite meals to make,that are both cosy and affordable. We hope they’ll bring you some joy and much-needed comfort in these dark winter times. 

Rebekka’s Fresh and Creamy Zucchini Pasta

Here’s a recipe for you that Rebekka (a first-year, Social Science major) has really been loving recently. “I’m not sure if it’s very wintery, but it’s my go-to comfort food,” she says. This dish is easy to make and perfectly filling for those long days of studying. 

Ingredients

• 1 zucchini 
• Half a lemon
• Olive oil
• 4 heaping tablespoons of creme fraiche 
• Sweetener (I use agave syrup, but sugar should also work) 
• Pepper and salt
• 2 portions of any pasta of your choice (I recommend linguine) 

Here’s what you do

1. Peel the zucchini and discard the scraps; then use a peeler to make thin strips of zucchini until reaching the seeds (I usually rotate it to make sure that they are not that wide) 
2. Squeeze half a lemon into a pan and add olive oil, so that the pan is fully covered
3. Add the zucchini strips to the pan and cook at medium heat until relatively soft 
4. Add the creme fraiche, and then season to taste with some sweetener and spices (according to your preference)
5. Add to cooked pasta and enjoy! 

Nina’s Energy Date and Chocolate Balls 

If you want a healthier sweet treat, Nina (a first-year, Social Science major) has the perfect solution with these energy balls. This is the perfect mix of sweet and energizing, great for those long nights studying. The main source of sweetness is dates, which she recommends purchasing at the Turkish market for the best deal! 

Ingredients

• 500 grams of medjool dates
• ½ deciliters of shredded coconut
• Small handful of peanuts
• 2 deciliters of fine cut oats
• 3 tablespoons of cacao powder (adjust to taste)
• Sprinkle of salt
• Little splash of water or cold coffee (optional)

Here’s what you do…

1. Blend all the ingredients in a food processor until they reach a smooth, slightly sticky consistency. If the mixture is too dry, add a splash of water or cold coffee.

2. Roll the mixture into small balls with your hands and roll them in some more shredded coconut

3. Leave in the fridge for an hour, then enjoy! 

Indigo’s Winter Survival Minestrone

Adapted from Cook’s Illustrated’s “The New Best Recipe”

A recipe that’s hard to beat is Indigo’s (a first-year, Science major) minestrone. A cheap, easy, and nutritious soup that, according to Indigo, “will keep you feeling full and warm during long winter nights.” Make this soup, stick it in the fridge, and you’ll have lunch and dinner set for a good few days 

Ingredients

• 3 tbsp olive oil, or enough to lightly cover the bottom of your soup pot 
• 2 small onions, finely diced
• 2-3 cloves of minced garlic 
• 2 small leeks (optional – I usually add a shallot instead), diced
• 2-3 medium carrots, diced
• 2 medium celery stalks, finely diced
• A combination of the following vegetables, according to your tastes:
  • 1 medium russet potato, cut into medium dice
  • 1-2 zucchini, cut into medium dice
  • 1 bunch of spinach or Swiss chard
  • ½-1 head of cauliflower, cut into medium dice
  • 1 small bag green beans, trimmed and cut into thirds or quarters
  • 1 cup (150 grams) frozen peas
• 800 grams of canned tomatoes, chopped
• Parmesan cheese rinds, the more the better
• 2 liters of water
• 400 grams of Cannellini beans
• Pepper and salt
• Herbs such as basil, oregano, or rosemary
• 200 grams of a small pasta, such as macaroni or tubetti
• Pesto and Parmesan for garnish

Here’s what you do…

1. Put onions, garlic, and leeks (or shallots) in a very large soup pot. Sauté on medium-to-low heat for a few minutes, until the onions are transparent.
2. Add carrots and celery, and sauté for a few more minutes on medium heat.
3. Add the other vegetables, as well as the tomatoes, parmesan rinds, pepper, salt, herbs, and the 2 liters of water. Bring to a boil, then lower the heat, keeping it at a simmer. Let simmer with the lid off for 40 minutes to 1 hour. Add the cannellini beans for the last 5 minutes.
4. Boil and drain the pasta while the soup is cooking.
5. Serve the soup with pasta, pesto, and Parmesan cheese on top. Enjoy!

Quirine’s Heartwarming Dumpling Soup

For those days when it’s too cold, too late, and too tiresome, Quirine ( a first-year, Science major) recommends this incredible dumpling soup. Stirring in an egg helps to add some body to the broth, and the flavours are easily adaptable, based on your preferences. 

Ingredients

• 4-5 frozen dumplings (but let them thaw for a bit before adding them to the soup)
• ½ liter of hot water
• 1 stock cube (I chose vegetable, but chicken or beef works just as well)
• 1 green onion, finely chopped
• 1 medium-size carrot, diced 
• Soy sauce to taste
• Chili flakes to taste (optional) 
• 1 Egg  
• 1 Handful of spinach
• Sesame oil (as a garnish)
• Chili crisp (as a garnish) (optional) 

Here’s what you do…

1. Cook the green onion with some oil in a pot for about one minute to draw out the flavors. 
2. Add the hot water and the stock cube to the pot with the green onion. Mix until the stock cube has dissolved. Add soy sauce and chili flakes to taste.
3. Peel and dice a carrot, and add it to the broth. 
4. In a glass or a small bowl, whisk the egg lightly. Once the carrots are almost fully cooked, pour the egg into the hot broth whilst stirring.
5. Add the dumplings and cook until the skin of the dumplings looks slightly transparent. 
6. Lastly, add the spinach and stir. Garnish with sesame oil and/or chili crisp and enjoy this soup that will warm you from the inside out!   

Frida’s Messy But Cheap Tomato and Lentil Soup 

Finishing this article is a recipe prepared by Frida, one of The Herring’s writers. She makes this all the time because it’s so quick and easy, and all her roommates really love it. Preparing it together is a great way for them to bond. What’s perfect about it, is that you can adjust the vegetables based on whatever is in season, or what you happen to have in your fridge. It’s cosy, it’s flavorful, and you can easily make it very cheaply.  

Ingredients

• 1 Yellow onion, diced
• 2-3 Cloves of garlic, sliced
• 2 tablespoons of tomato paste
• 1 tablespoon Paprika powder
• ½ tablespoon of Rosemary
• Chili powder to taste (optional)
• 1 large carrot, diced
• 1 courgette, diced
• 1 bell pepper, diced
• 1 pack of tomato passata (roughly 400 g)
• 2 vegetable stock cubes
• 1 liter of hot water 
• 150 milliliters of green lentils 
• 200 milliliters of crème fraîche or heavy cream
• Pepper and salt

Here’s what you do

1. In a large pot, sauté your onion until translucent and somewhat softened before adding the tomato paste, garlic, and spices of your choice. Cook until the tomato paste has gone slightly darker in color. 
2. Add your diced vegetables and cook for about 5 minutes until slightly softened. Add the tomato passata, hot water (mixed with the vegetable stock cubes), and the lentils. 
3. Cover the pot, bring it to a boil, and cook for roughly 10-15 minutes, or until the lentils are tender. 
4. Add the creme fraiche/heavy cream, together with salt and pepper to taste. 
5. Serve with a slice of toast or some croutons. Enjoy!