Winter is the perfect season for indulging in warm and, comforting dishes that satisfy your taste buds. It also keeps you cosy. One versatile spice that can add warmth and depth to your winter recipes is black pepper. Beyond being a common kitchen staple, black pepper offers a plethora of health benefits and a unique, satisfying taste. Known for its bold flavour, black pepper can elevate both sweet and savoury dishes. Whether you’re craving a comforting pasta dish or a spicy soup, black pepper has the versatility to enhance a variety of winter recipes. So, gather your ingredients and enjoy the aromatic and delicious flavours of these five recipes to elevate your winter dining experience.
CREAMY BLACK PEPPER PASTA
Ingredients:
250g pasta
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
1 teaspoon freshly ground black pepper
Salt to taste
How To Make:
Cook the pasta according to package instructions.
In a separate pan, melt butter and add black pepper.
Pour in the heavy cream and Parmesan cheese, stirring until well combined.
Toss the cooked pasta in the creamy sauce, season with salt, and serve hot.
SPICY BLACK PEPPER CHICKEN SOUP
Ingredients:
2 cups shredded cooked chicken
4 cups chicken broth
1 cup chopped vegetables (carrots, celery, and bell peppers)
1 tablespoon olive oil
1 teaspoon freshly ground black pepper
Salt to taste
How To Make:
In a pot, sauté vegetables in olive oil until tender.
Add shredded chicken, chicken broth, and black pepper.
Simmer for 15-20 minutes, season with salt, and enjoy a hearty black pepper chicken soup.
HONEY BLACK PEPPER ROASTED VEGETABLES
Ingredients:
Assorted winter vegetables (carrots, Brussels sprouts, sweet potatoes)
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon freshly ground black pepper
Salt to taste
How To Make:
Preheat the oven to 400°F (200°C).
Toss chopped vegetables in olive oil, honey, black pepper, and salt.
Roast in the oven for 25-30 minutes until golden and caramelised.
BLACK PEPPER CHICKEN STIR-FRY
Ingredients:
500g boneless, skinless chicken breasts, thinly sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon black pepper (crushed)
2 tablespoons vegetable oil
Mixed vegetables (bell peppers, broccoli, snap peas, etc.)
How To Make:
Marinate the chicken in soy sauce, oyster sauce, and black pepper for 15 minutes.
Heat oil in a wok or skillet over high heat.
Stir-fry the chicken until browned and cooked through.
Add the mixed vegetables and continue stir-frying until they are crisp-tender.
Season with additional black pepper if desired.
Serve the stir-fry over rice or noodles.
PEPPERCORN GINGERBREAD COOKIES
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup molasses
1 large egg
1 teaspoon freshly ground black pepper
How To Make:
Preheat the oven to 350°F (175°C).
In a bowl, whisk together flour, ginger, cinnamon, baking powder, and salt.
In another bowl, cream together butter, brown sugar, molasses, egg, and black pepper.
Gradually add the dry ingredients to the wet ingredients, and mix until combined.
Roll the dough into balls, place on a baking sheet, and bake for 10-12 minutes.
