Winter, a time for spicy stews and bubble baths

Winter has arrived and will stay over the next four to five months. It is hard to guess in these times of unpredictable weather changes caused by global warming, how long or short the zero-to-below zero days will be, particularly in the Nordic region. Even as we brace ourselves against the impact of a worldwide recession, so do we even more against the cold winter days. Winter calls for cozy homemade dinners especially spicy meat stews that warm the body after coming in from the cold. It calls for soft music, a glass or two of wine and a nice bubble bath. Have many candles of different sizes lighted and you'll have an evening to enjoy.

Creative meat stews come in different varieties that one can personalise according to one's mood. The basics are: beef or lamb, or even pork preferably with some fatty parts, cut into cubes and fried to slight brown with generous chopped garlic and onions. Having done that, put the meat to a slow boil and season with salt and pepper. Add beef bouillon, 3 to 4 laurel leaves, a teaspoon of ground cumin, a teaspoon of blended Provence dried herbs and a teaspoon of soy sauce. Boil slow for 1 to 2 hours and start preparing whatever vegetables you wish to have separately on the side. You can have slightly boiled haricot beans with sliced mushrooms, or broccoli, carrots and zucchini. Spicy stews need a neutraliser and the best is marinated thinly sliced cucumber salad with chopped parsley.

Watch the stew that it does not get dry and burned in the bottom. When the meat is soft, choose what you want to include: potatoes, white or black beans, sliced mushroom and before turning off the heat, add sliced red chillies and paprika. You can use fresh chillies, powdered or homemade chili oil. Taste and adjust, according to what is missing, be it salt or a pinch of sugar. To add a variation to this basic stew, use half a cup of red wine and a can of tomato sauce, instead of cumin which is best combined with curry. That's another stew variation that comes closer to curry dishes. If you are in the mood for lamb curry, don't forget hot curry powder, ginger- fresh or ground, cumin and a can of coconut milk. Along with garlic and onions, add one chopped tomato to the lamb pieces you are frying to slight brown.

Choose a good red wine of the Syrah variety. I usually go for the South African red wines - a habit formed after living close to South Africa for five years. While you are cooking, get marinated yourself with the wine you've opened and listen to your favourite music. That will create the right mood for a cozy home dinner, with or without a fireplace. There's always room for two in a fragrant bubble bath with candlelight.#