Comfort recipes have that magical ability to make us feel better after a long, stressful week—offering warmth, care, and pure deliciousness.

So, this weekend’s six sweet and savory comfort-food recipes promise to melt your worries away. Here’s what’s on the menu:
☕ Hot chocolate with hazelnut praline
🍛 Slow-cooked chicken curry with chickpeas
🥔 Mexican beer-baked fries with chili con carne and fried egg
🥧 Cinnamon apple crumble cake
🍖 Lamb giouvetsi with smoked paprika and dried anthotyro cheese
🍲 Tomato beef soup with pasta

The Queen of Comfort Food: Apple Pie

The star of this season is undoubtedly the apple pie. Choosing the right apple is key:
Granny Smith and Golden Delicious are perfect for keeping their shape while balancing sweetness and acidity.
Sweeter apples like Fuji or Jonagold caramelize beautifully, giving the pie deeper flavor.

How you cut the apples matters too:

• Large pieces stay firm.
• Small pieces release more moisture, making the filling softer.
• Medium, evenly sized pieces ensure the perfect, consistent bite.

Soon, your home will be filled with the irresistible scent of apples, butter, and cinnamon…

Hot Chocolate with Hazelnut Praline

Ingredients (Serves 6–8)

• 120 g hazelnut praline
• 1 pinch cinnamon
• 1 L whole milk
• 3 tbsp brown sugar
• 100 ml heavy cream
• 100 g dark chocolate, chopped
• 4 tbsp rum (optional)

To serve:
Whipped cream, grated chocolate, chocolate drops or sprinkles, cinnamon sticks

Method

1. In a wide pot, warm the praline and milk over medium heat until smooth. Add the brown sugar, cream, and chocolate. Stir until fully melted.
2. Add the rum if using, stir again, and serve hot in mugs with your favorite toppings.

Slow-Cooked Chicken Curry with Chickpeas

Ingredients

• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 ½ tsp ground cumin
• 1 tsp mild chili powder
• 1 tsp turmeric
• 15 g ginger, peeled & grated
• 600 g chicken breast, cut into cubes
• 400 g fresh tomatoes, chopped
• 400 g chickpeas, soaked overnight
• 1 small bunch coriander, chopped
• Juice of ½ lemon

To serve:
Steamed brown rice, Greek yogurt

Method

1. Heat a large pan or pot over medium heat. Sauté the onion for 4–5 minutes until soft. Add garlic, cumin, chili, and turmeric, and cook for 1 more minute. Add the ginger, chicken, tomatoes, and chickpeas.
2. Cook on very low heat for 2–3 hours, covered, until the chicken is so tender it breaks with a spoon. Stir in half the coriander and the lemon juice.
   Serve with rice, yogurt, and the remaining coriander.

Mexican Beer-Soaked Fries with Chili Con Carne & Fried Egg

Ingredients

For the fries

• 4 large potatoes, cut into thick matchsticks
• 1 can beer
• 5 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• Salt

For the chili con carne

• 500 g pork mince
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 400 g crushed tomatoes
• 2 tbsp vinegar
• 1 tsp white sugar
• ½ tbsp chili spice mix
• 1 tsp cumin
• 1 cup water
• 1 can red kidney beans, drained
• 150 g grated cheddar
• Salt & pepper

To serve:
4 fried eggs, parsley leaves, sliced spring onions

Method

1. Toss the potatoes with salt, cover them with beer and water, and soak for at least 2 hours. Drain well.
2. Preheat oven to 200°C. Coat the potatoes with olive oil, paprika, and garlic powder. Spread them in a single layer and bake for 20–25 minutes, flipping halfway.
3. For the chili: brown the mince in a pot, add onion and garlic, then stir in tomatoes, vinegar, sugar, spices, water, beans, salt, and pepper. Simmer 15–20 minutes until thick.
4. Assemble: Pile the fries, top with chili, sprinkle with cheddar, and grill for 5 minutes until melted. Top with fried eggs, parsley, and spring onion.

Cinnamon Apple Crumble Cake

Ingredients (Serves 6)

For the cake

• 200 g unsalted butter, softened + extra for the tin
• 200 g brown sugar
• 4 eggs
• 200 g self-raising flour
• 2 tsp vanilla extract
• 1 tsp baking powder
• 100 g ground almonds
• 100 g heavy cream

For the apple compote

• 4 apples, peeled & diced
• 1 tbsp lemon juice
• 100 g brown sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg

For the crumble

• 100 g plain flour
• 75 g unsalted butter, cubed
• 75 g brown sugar
• 50 g rolled oats
• ½ tsp cinnamon
• Pinch of salt

Method

1. Make the compote: Simmer all ingredients for 10–12 minutes until soft but not mushy.
2. Make the crumble: Rub the flour and butter with your fingers until crumbly. Mix in sugar, oats, cinnamon, and salt.
3. Preheat oven to 180°C fan. Butter a 30×20 cm tin and line it with parchment.
4. Beat butter and sugar until fluffy. Add eggs one at a time, alternating with a spoonful of flour. Stir in remaining flour, vanilla, baking powder, almonds, and cream.
5. Spread the batter in the tin. Top with the compote and sprinkle the crumble over it.
6. Bake until the crumble is golden and a toothpick comes out clean. Cool 10 minutes before serving with cream.

Lamb Giouvetsi with Smoked Paprika & Dried Anthotyro

Ingredients (Serves 6)

• 200 ml olive oil
• 1.5 kg lamb (leg & shoulder pieces)
• 1 carrot, chopped
• 3 onions, chopped
• 1 tbsp tomato paste
• 150 ml red wine
• 400 g tomato juice
• 1 bay leaf
• 2 tbsp smoked paprika
• 1 garlic clove, minced
• 1 L vegetable or chicken stock
• 500 g orzo
• 1 tsp dried thyme
• 150 g dried anthotyro, grated
• Freshly ground black pepper

Method

1. Brown the lamb in half the oil for 7–8 minutes. Remove, add more oil, and sauté carrots and onions until soft.
2. Stir for 6–7 minutes, add the tomato paste, deglaze with wine, then add tomato juice, bay leaf, paprika, and garlic. Add the lamb back with the stock.
3. Simmer covered for 1½ hours. Transfer to a roasting dish, add orzo, thyme, and remaining oil.
4. Cover and bake at 200°C for 20 minutes. Rest 10 minutes, top with grated anthotyro, and serve.

Beef & Tomato Soup with Pasta

Ingredients

• 1.2 kg beef (brisket or shank)
• 2 bay leaves
• ½ tsp peppercorns
• 2 carrots, chopped
• 2 onions, chopped
• 2 potatoes, chopped
• 2 celery stalks, chopped
• 40 ml olive oil
• 400 g chopped tomatoes
• 150 g small pasta (ditalini)
• Salt & pepper

Method

1. Place beef, bay leaves, and peppercorns in a pot and cover completely with water.
2. Simmer, skimming as needed, and keep topping up with hot water to maintain about 1.2 L broth.
3. When nearly tender, add all vegetables, olive oil, tomatoes, salt, and pepper.
4. Cook 15 minutes, add the pasta, and cook another 20 minutes, adding hot water if needed to keep it soupy.
5. Serve hot.