There is something soothing about winter in the UAE. The sun eases its potency, and sunsets meander across the horizon. Suddenly, kitchens become places for slower cooking. This is not the time of year for fuss. However, it’s absolutely the time of year to inspire ourselves. Whether you’re cooking for a party of one, cooking for a household, or expanding one’s seasonal recipe repertoire, now is the time to lean into easy, fresh recipes we can make out of things we normally get delivered with online grocery shopping.
We have you covered with our four winter-friendly recipes, made completely from everyday ingredients with steps simple enough for busy weeknights and warm enough for when the cooler breeze hits your home turf :
- Kiwi Yoghurt Parfait Topped with Toasted Oats
All you’ll need is :
- 2 ripe kiwi
- 3 tablespoons chia seeds
- ½ cup Greek yoghurt
- ½ cup milk or almond milk ( if vegan)
- 1 teaspoon honey
- A handful of granola or crushed nuts
Steps:
- Start with two glasses or jars. Spoon a layer of yoghurt at the bottom.
- Add a sprinkle of oats for texture.
- Add a few slices of kiwi
- Repeat the layers until you fill the glass.
- Drizzle honey over the top and finish with a few nuts or seeds.
Pro-Tip: Layer sliced kiwi on top, letting the green show through the sides as it makes the dish look even more appetising.
This is a recipe you can prepare in advance, the night before or whip up in ten minutes in the morning. Kiwi adds a refreshing zing that feels light but is still seasonal. If winter mornings make you want something fresh but not freezing, this parfait strikes the perfect balance between creamy and tangy
- Roasted Pepper Tomato Soup
What you’ll need (for 3–4 servings):
- 5–6 ripe tomatoes, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme or basil
- 2 cups vegetable broth (or water + stock cube)
- Salt and black pepper to taste
- Optional: cream or milk for richness
Steps:
- Preheat to 180°C.
- Cut the tomatoes into halves or quarters. Slice the onion and carrot into chunks.
- Place everything on a baking tray along with unpeeled garlic cloves.
- Drizzle with olive oil and sprinkle salt, pepper, and paprika.
- Roast for 20–25 minutes until the tomatoes blister and the vegetables soften
- Squeeze the garlic from its peel, then blend everything with broth until smooth.
- Pour into a pot and simmer for 5 minutes. Add cream if you want it richer.
Pro-Tip: Serve hot with toasted bread or a grilled cheese sandwich tucked on the side to reach maximum comfort food goodness.
It’s hearty, comforting, and carries the bold, rich taste of tomato with roasted pepper. It’s the perfect pick for an evening when the air outside feels just a little sharper.
- A Classic Flatbread Basket
What you’ll need :
- 2–3 flatbreads or khubz
- Olive oil
- Cheese (labneh, mozzarella, or feta)
- Any mix of vegetables: onions, olives, mushrooms, peppers, tomatoes
- Herbs or chilli flakes
Steps:
- Chop the onion and bell pepper into thin slices.
- Heat olive oil in a pan and quickly sauté the onion until golden.
- Lay the flatbreads on a baking tray.
- Sprinkle cheese evenly, then add the sautéed onion, sliced bell pepper, and olives or jalapeños.
- Dust with oregano or za’atar.
- Bake at 180°C for 8–10 minutes until the edges crisp and the cheese melts.
Pro-Tip: Cut into slices and serve with yoghurt dip or hummus.
It’s the perfect low-effort dinner for movie nights, spontaneous guests, or even when you just want to eat something fresh without spending an afternoon cooking. With online grocery delivery, you can get fresh flatbreads, cheese, and vegetables right to your door, making it possible to prepare something warm and homemade without leaving the warmth of a blanket.
- A Warm grain-and-veg bowl
What you’ll need (for 2 bowls):
- 1 cup quinoa, couscous, or bulgur (cooked)
- 1 zucchini, cubed
- 1 sweet potato, cubed
- 1 carrot, sliced
- 2 tbsp olive oil
- Salt, pepper, paprika to taste
- 2 tbsp tahini
- Juice of half a lemon
Steps:
- Preheat the oven to 200°C.
- Toss zucchini, sweet potato, and carrot with olive oil, salt, pepper, and paprika.
- Spread on a tray and roast for 25–30 minutes.
- Meanwhile, prepare your grain base.
- For the dressing, whisk tahini with lemon juice and just enough water to make it pourable.
- Assemble bowls with a layer of grains, roasted vegetables, and a drizzle of tahini dressing.
Pro-Tip: It reheats very well and doubles as lunch leftovers
This recipe works well for a light meal. It’s filling, nutrient-rich, and endlessly adaptable depending on what you order. A roasted grain bowl is the winter-friendly plate you can build with ingredients so readily sourced online that you don’t even have to step out when the wind’s got too much of a chill.