The Lazy Makoti’s Winter Warmers

seafood and mushroom risotto - winter warmer main course
the lazy makoti - Moagu Seshoene


I wanted to share some really delicious and easy recipes to warm you this winter; my favourite season! I love nothing better than to don uggs and a onesie and sit infront of the tv, all snug and warm. The recipes below are both just as hearty and wonderful as they are easy, which is why I love them so much. Almost all my favourite recipes have that in common; quick, easy and deicious..incase you are wondering why im called the lazy makoti lol, Im an absolute believer in convenience without compromising on the taste, why spend hours and hours salving in front of a hot stove when you can get the same results in 30 – 40 minutes?

Mushroom and seafood risotto

  • 500 g Seafood mix (prawn, mussels, calamari)
  • 1 onion, finely chopped
  • 2 tsp Garlic, minced
  • 1 cup mushroom, chopped
  • 2 bay leaves
  • 2 cups of Risotto rice
  • ½ cup of dry white wine
  • 4 cups of chicken stock
  • 2 TBS of butter
  1. In a large, deep pan, heat olive oil and add the onion and garlic.
  2. Fry onion and garlic until soft and fragrant. Then add in the mushrooms and stir.
  3. Once mushroom are cooked, add the rice and stir to coat with oil and until the rice has turned opaque.
  4. Stir in the white wine and cook for about a minute until the rice has absorbed all of the wine
  5. Pour in 1 cup of chicken stock at a time and stir the rice until the liquid is absorbed.
  6.  Repeat with the remaining chicken stock. Make sure to stir constantly as you add the chicken stock.
  7. Before the risotto is done (it is done when it is slightly firm but creamy), add the seafood mix and gently fold the seafood into the risotto.
  8. When the risotto and seafood are done, gently stir in the butter and cheese.
  9. Garnish with chopped parsley.


seafood and mushroom risotto - winter warmer main course
red pepper soup winter warmer

Roasted red pepper and tomato soup

  • 3 large red bell peppers (left whole)
  • 3 medium tomatoes, chopped
  • 1/2 cup water
  • 1/4 cup coconut milk
  • 1/4 cup cream
  • 1 onion, chopped
  • 1 Tbsp crushed garlic
  • 1 tsp dried basil or 2 tsp fresh basil, minced
  • 1/2 tsp each sea salt and black pepper
  • 3-4 Tbsp sugar
  1. Roast red peppers in a 200 degree oven (on a foil-lined baking sheet) until tender and charred on all sides - about 10-15 minutes in the oven
  2.  Then wrap in foil to steam for a few minutes.
  3. In the meantime, fry onion and garlic in oil till transparent then add remaining soup ingredients to the pot and bring to a simmer.
  4. Then unwrap red peppers, let cool to the touch, and remove charred outer skin seeds and stems.
  5.  Add to soup
  6. Transfer to blender to purée soup.
  7. Then transfer back to saucepan/pot and bring to a simmer over medium-low heat.
  8. Taste and adjust seasonings as needed

*The longer it simmers, the deeper the flavour develops


Best wishes

Mogau Seshoene
The Lazy Makoti