7 awesome winter recipes & activities

by BabyYumYum
baby yum yum dad-and-child-eating-fruit-and-vegetables
Reading Time: 7 minutes

Winter is the season for cooking hearty wholesome dishes and enjoying indoor activities. Spending some quality time indoors this winter with your family around the dinner table provides a great opportunity to have hearty conversations and a lot of laughs.

If you’re at a loss as to how to make time indoors with the family fun and engaging during winter, Rhodes Quality has you covered with an indoor activity and meal suggestion for each night of the week

Here are some delicious tomato-based winter recipes for you to try.

Monday: Hearty conversations

Sitting down to dinner together is the perfect time to bond with the family. Start dinner with interesting conversation starters, like: If you could have a superpower what would it be? Best or worse thing about your day? Where would you love to go on holiday? Favourite winter meal?

Beef meatballs in a creamy tomato sauce








1kg beef mince
1 garlic clove, crushed
125ml (½ cup) onion, finely chopped or grated
15ml (1 Tbsp.) dry oregano
125ml (½ cup) dry breadcrumbs
1 egg
Salt and freshly cracked black pepper
Oil for frying
1 x 410g can Rhodes Quality Tomato and Onion mix
1 x 200ml can coconut milk
65ml (¼ cup) chopped basil leaves

To serve: Grated parmesan cheese, cooked pasta


  1. Place the beef mince, garlic, onion and dried oregano into a bowl.
  2. Add the breadcrumbs and egg and mix well.
  3. Season with salt and pepper and mix thoroughly.
  4. Divide the mixture evenly into 24 pieces and roll into balls.
  5. Heat the Rhodes Quality Tomato and Onion Mix in a non-stick frying pan.
  6. Add the coconut milk and bring the sauce back to a simmer.
  7. Add the meatballs to the sauce and simmer over low heat for 20 minutes or until the meatballs are cooked through.
  8. Season the sauce to taste and stir in the fresh basil.
  9. Sprinkle the cheese over the meatballs and serve with pasta.

Tuesday: Soup-erb idea

Get the kids involved in making a delicious winter soup. While the pot of soup is bubbling away, assemble a grilled cheese sarmie station and get them to make their own. Your kids will enjoy being involved, and what’s more, cooking together is lots of fun.

Red pepper & tomato soup



2 red peppers
30ml (2 tbsp.) butter
1 onion, chopped
2 carrots, chopped
1 x 410g cans Rhodes Quality Whole Peeled Tomatoes
500ml (2 cups) chicken stock
65ml (¼ cup) cream (optional)
Salt and freshly crackled pepper


  1. Cut the peppers in half and remove the stem and the seeds.
  2. Place the peppers onto a baking tray lined with baking paper.
  3. Place the peppers under the preheated grill of the oven and grill until the skins are evenly charred.
  4. Leave until the peppers are cool to the touch.
  5. Remove the skins from the peppers which will now peel off the flesh easily.
  6. Heat the butter in a large saucepan.
  7. Add the carrots and the onion and fry until the onions begin to soften. Add the peppers to the pan.
  8. Add the Rhodes Quality Whole Peeled Tomatoes and the chicken stock.
  9. Bring the soup to the boil and simmer for 15 minutes.
  10. Purée the soup with a hand held blender or pass the soup through a fine sieve.
  11. Stir in the cream and season to taste.
  12. Serve hot with fresh bread.

Wednesday: Themed dinner evening

Everyone loves Italian food, and the Italian culture is one of celebrating friends and family gatherings through food. Create a themed dinner evening, a fun night in for both family and friends.

Delicious butternut and feta cannelloni








Quick tomato sauce:

30ml (2 tbsp.) sunflower oil
1 onion, chopped
1 celery stick, chopped
1 carrot, chopped
1 clove garlic, crushed
2 x 410g cans Rhodes Quality Chopped & Peeled Tomatoes
115g cup of Rhodes Quality Tomato Paste Cup
Salt, pepper and sugar to taste

 Butternut filling:

1kg butternut, peeled and chopped
15ml (1 tbsp.) olive oil
Zest of one lemon
1 garlic clove, crushed
Salt and freshly cracked black pepper
50g feta cheese, crumbled
250g cannelloni pasta tubes or large pasta shells
To assemble: 500 ml (2 cups) White sauce, grated parmesan cheese and chopped parsley

1.  Heat the oil, add the vegetables and fry until soft.
2.  Stir in the garlic, Rhodes Quality Chopped & Peeled Tomatoes and Rhodes Tomato Paste.
3.  Bring the sauce to the boil and season to taste.
4.  Reduce heat and simmer for 20 – 30 minutes or until thickened, stirring occasionally.
5.  Place the butternut on a baking tray.
6.  Add the olive oil, lemon zest and garlic, seasoning and toss to mix.
7.  Roast the butternut in an oven preheated to 180°C for 20 minutes or until the butternut is tender.
8.  Remove from the oven and mash coarsely with a fork.
9.  Add the feta cheese.
10.  Pour a layer of the tomato sauce into the bottom of a casserole dish.
11.  Fill the pasta shells with the butternut filling and place on top of the tomato sauce.
12.  Pour the white sauce over the top of the pasta shells.
13.  Sprinkle the pasta with the parmesan cheese and parsley.
14.  Return the bake to the oven and bake for a further 20 minutes or until the pasta is tender.

Thursday: Games night

Play some charades after dinner. Not only will this extend your family meal time together, but it will get everyone’s creative juices flowing.

Chakalaka beef stew








1kg stewing beef, cut into evenly sized pieces
65ml (¼ cup) cake flour
60ml (4 tbsp.) sunflower oil
1 onion, chopped
200g rindless bacon, chopped
2 garlic cloves, finely chopped
375ml (1½ cup) beef stock, hot
1 x 115g Rhodes Tomato Paste Cup
1 x 410g can Rhodes Chopped & Peeled Tomatoes
1 x 410g can Rhodes Chakalaka Mild & Spicy
Salt and ground pepper


  1. Cut the beef into evenly sized pieces and toss in the flour, shaking off the excess.
  2. In a large saucepan, lightly brown the meat in 30 ml (2 Tbsp.) oil.
  3. Remove from the pan and set aside.
  4. Wipe the pan clean, heat remaining oil and add the onion and bacon. Fry for a few minutes until softened.
  5. Add the garlic and fry for a few more minutes. Return the meat to the saucepan.
  6. Add the beef stock. Add the Rhodes Tomato Paste Cup, Rhodes Chopped & Peeled Tomatoes and the Rhodes Chakalaka Mild & Spicy.
  7. Cover with a lid or tinfoil and simmer for 1½ hours or until the meat is tender. Season to taste, then serve with rice or mashed potatoes.

Cooking tip: Place all ingredients into a slow cooker and cook on high for 2 hours and then on low for a further 2 hours until the meat is tender.

Friday: Movie Night

Choose two movies suitable for everyone and get the family to vote for their favourite. Set the scene with cosy blankets, pillows and get comfy. Enjoy your Friday night home theatre.

Home-made biltong pizza








Pizza dough:

600g plain flour
10ml (2 tsp.) of salt
5 ml (1 tsp.) sugar
1 x 10g packet instant dry yeast
30ml (2 tbsp.) olive oil
± 400ml (1 ¾ C) lukewarm water


500ml (2 cup) tomato sauce
1 x 440g can Rhodes Pineapple Pieces in Syrup, drained
150g sliced biltong
350g mozzarella cheese, grated


  1. Sift the flour, salt and sugar into a large bowl. Sprinkle the yeast over the top and add the olive oil.
  2. Add 250ml (1 cup) of warm water to the flour and work the mixture together.
  3. Continue adding the remaining water, a little at a time, until the dough is soft yet firm and is kneadable without sticking.
  4. Knead the dough by hand for about 10 minutes or until the dough is elastic and smooth. Form the dough into a ball and place in a floured bowl.
  5. Cover with a damp cloth and place in a warm spot to rise until it has doubled in size.
  6. Knock down with your fist and knead again. Divide into 4 equal balls.
  7. Roll out the dough for the pizza bases and place on a lightly floured baking tray.
  8. Spread the tomato sauce over the pizza base.
  9. Top with the Rhodes Pineapple Pieces, biltong and mozzarella cheese.
  10. Bake the pizza in an oven preheated to 200˚C for about 20 minutes or until the pastry is crisp and the pizza topping golden.

Cooking tip: If you’re in a hurry, use a can of Rhodes Chopped & Peeled Tomatoes with mixed herbs as the tomato base.

Saturday: Indoor Camping

This will take you back to your childhood and everyone in the family will have a great time. Build a pillow fort or better yet set-up a tent in the lounge. Perfect for a cold weekend evening or rainy winter’s day. Try our Rhodes Quality corn fritters with tomato jam recipe great for a weekend snack.

Corn fritters with tomato jam









185ml (¾ cup) cake flour
5ml (1 tsp.) baking powder
5ml (1 tsp.) salt
2 eggs
125ml (½ cup) milk
1 x 410g can Rhodes Whole Kernel Corn, drained
250ml (1 cup) grated cheddar cheese
2 spring onions, chopped
Sunflower oil for frying

Tomato jam:

30ml (2 tbsp.) olive oil
1 small onion, finely diced
3 garlic cloves, minced
1 small piece fresh ginger root, peeled and grated
1 x 410g can Rhodes Tomato Italian Style
65ml (¼ cup) maple syrup
5 ml (1 tsp.) salt
To serve: crispy bacon


  1. For the fritters, sieve the flour, baking powder and salt together.
  2. Whisk the eggs and milk together.
  3. Whisk the milk mixture into the dry ingredients to make a smooth batter.
  4. Stir in the Rhodes Whole Kernel Corn, cheese and spring onions.
  5. Heat a thin layer of oil in a non-stick frying pan.
  6. Over medium heat, add heaped spoons of batter to the pan.
  7. Use a spatula to turn the fritters over once they are golden at the bottom and continue to fry on the other side until firm to the touch cooked through.
  8. For the tomato jam, heat the olive oil in a saucepan and sauté the onion, garlic, ginger for 2 minutes.
  9. Add the Rhodes Tomato Italian Style, maple syrup and salt.
  10. Reduce heat to low and simmer for 30 minutes or until the jam thickens.

Sunday: Relax

Sunday is a time for rest and relaxation. If the weather is lousy, be sure to have a selection of board games on hand. Get the family together around the table after Sunday lunch and have a board game marathon.

Black Bean Chilli Con Carne








15ml (1 tbsp.) sunflower oil
750g beef mince
2 cloves garlic, crushed
1 onion, chopped
2 carrots, chopped
2 red peppers, chopped
5ml (1 tsp.) ground cumin
2½ – 5ml (½ – 1 tsp.) chilli flakes
Salt and pepper to taste
1 x 410g can Rhodes Quality Chopped Peeled Tomatoes
1 x 115g Rhodes Quality Tomato Paste Cup
250ml (1 cup) Ppepared beef stock
1 x 410g can Rhodes Quality Black Beans, drained and rinsed
65ml (¼ cup) chopped coriander

To serve: Nachos, avocado, chopped spring onions and sour cream.


  1. Heat the oil in a large saucepan.
  2. Add the mince and fry to brown.
  3. Continue cooking over medium heat until any liquid has reduced.
  4. Add the garlic, onion, carrots and peppers and simmer until softened.
  5. Add the cumin and chilli flakes and stir to mix.
  6. Add the Rhodes Quality Chopped and Peeled Tomatoes, Rhodes Quality Tomato Paste Cup and the beef stock and simmer for another 15 minutes.
  7. Add the Rhodes Quality Black Beans and heat through.
  8. Season to taste and stir through the coriander.
  9. Serve topped with the avocado, spring onions, sour cream and nachos.

Recipes and images supplied. Find more inspiration #ForTheLoveOfTheGreatIndoors or recipe suggestions @RhodesQuality here.

Also read:

6 tips to eco-friendly cooking in Winter
Top tips to get your kids involved in home cooking

Related Articles