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5 Amazing Recipes for Autumn
Published : 09/28/2024
Categories : Let yourself be Inspired
It already smells like fall! The rich aromas of the season warm the heart and comfort the body and soul. This is more than enough reason to get cooking and explore the ingredients that fall has to offer. Are you ready?
In this article, we're going to share with you some delicious recipes that highlight seasonal foods with their deep, harmonious flavors. These include pumpkin, apples, and mushrooms, as well as spices like cinnamon, nutmeg, and ginger. The recipes are simple and easy to make. Give them a try and let us know if you like them as much as we do!
Caramelized apple oatmeal
Ingredients:
1 small apple
1 teaspoon of coconut sugar
300 ml of water
50 ml of soy milk
1 cinnamon stick
1 lemon zest
Pecan nuts
Method of preparation:
Cut the apple into cubes and sauté with the coconut sugar in a frying pan. Let it caramelize gently and set aside.
Put the water, soy milk, lemon zest, and cinnamon stick in a saucepan. Cook until the oats thicken slightly. Remove the lemon zest and cinnamon stick. Serve the oatmeal in a bowl with caramelized apples and pecans.
Pumpkin, carrot, and spice cream
Ingredients:
1 medium pumpkin
1 onion
2 carrots
2 cloves of garlic
300 ml water
Olive oil
Salt and pepper to taste
Nutmeg to taste
Ginger to taste
Cooking cream
Toasted pumpkin seeds
Method of preparation:
Cut the pumpkin into cubes, chop the onion, carrots and garlic cloves.
In a large saucepan, sauté the onion and garlic in olive oil until translucent. Add the pumpkin and carrots. Cook for a few minutes, stirring carefully. Pour in the water, season with salt, pepper and ginger and cook until the vegetables are soft. Blend with a hand blender.
Serve with a pinch of nutmeg, cooking cream and toasted pumpkin seeds to taste.
Mushroom risotto
Ingredients:
1 cup of arborio rice
1 cup of fresh mushrooms
1l of vegetable stock
1 chopped shallot
2 chopped garlic cloves
½ cup of white wine
2 tbsp of grated Parmesan cheese
1 tbsp of olive oil
2 tbsp of butter
Salt and pepper to taste
Fresh parsley
Method of preparation:
In a saucepan, melt the butter and sauté the onion and garlic until translucent. Add the sliced mushrooms and cook until golden. Add the rice and stir for a few minutes until it is lightly toasted. Then add the white wine and stir well.
Gradually add the vegetable stock, ladle by ladle, stirring constantly until the rice is creamy and cooked. Stir in the Parmesan cheese and season with salt and pepper to taste.
Serve immediately, sprinkled with more grated cheese and chopped fresh parsley.
Baked butternut squash with cheese
Ingredients:
2 butternut squash
4 cloves of garlic
Feta cheese
3 tbsp olive oil
1 tbsp thyme
1 tbsp rosemary
Salt and pepper to taste
Method of preparation:
Cut the pumpkins in half and remove the seeds. Cut the squash into thin slices on a board, without cutting all the way through. Place on a baking tray and season with salt, pepper, chopped garlic, thyme, rosemary, and olive oil. Spread well over the pumpkin slices.
Bake in the oven, preheated to 200 °C, for about 20 minutes. Remove and sprinkle with feta cheese to taste. Bake for another 5 minutes to finish.
Apple and cinnamon pie
Ingredients:
1 shortcrust pastry
5 apples
½ cup of coconut sugar
Cinnamon powder to taste
Juice of half a lemon
2 tbsp butter
Method of preparation:
Preheat the oven to 180 °C.
Melt the butter in a frying pan and add the sliced apples, sugar, cinnamon and lemon juice. Cook until the apples are soft.
Roll out the shortcrust pastry into a pie dish and make small holes with a fork. Spread the cooked apples over the pastry. Bake in the oven for 30 minutes, or until the pastry is golden brown. Tip: Serve warm with a scoop of vanilla ice cream.