Winter Cabin Cooking ─ Dumplings, Fondue, Strudel, Gluhwein and Other Fireside Feasts

Winter is the perfect time to take a break from the pace of modern life, slow down and savour a nourishing home-cooked meal. It doesn’t have to take hours – many recipes take a little preparation and can then be left to simmer, bake or roast to perfection. For this book, Lizzie Kamenetzky has taken inspiration from snow-covered mountains and Alpine chalets, with all her favourite food from ski towns and winter holidays.

Start the day with a sustaining breakfast such as homemade Brioche or Pain aux Raisins before heading out into the cold. For lunch, only a hearty soup or stew will do – try French Onion Soup or Rocky Mountain Stew. Mid-afternoon, when fingers are numb, retreat to the warmth of indoors and enjoy a tea-time treat such as Madeleines or Banana Cake with a steaming cup of coffee. For evening entertaining, there are lots of comforting meaty recipes to try, such as Cassoulet, Confit Duck or Spaghetti Bolognese, as well as some lighter options, such as Chicken Liver Parfait or Parmesan Cheesecake. There is also a whole chapter devoted to those delightful cheese dishes that are so perfect in winter, from Fondue to Swiss Chard Gratin.

For those with a sweet tooth, finish the meal with a Creme Brulee or Tarte Tatin. This is food for warming the soul, for snuggling up against the cold, for firesides and crackling logs, and for blankets in cosy winter cabins.

Lizzie Kamenetzky is an English-born food stylist and writer with natural flare and passion for beautiful food and fantastic recipes. Until recently the food editor of top title, delicious. magazine, she is now freelance, putting all her skills and years of experience to use for books, magazines, tv and many other projects. Lizzie is a keen skier and has a special interest in the traditional food of the Alps.