The 10 recipes that will make you love autumn
Hey hey, fall is here. And I don't know about you but I love this season. The changing landscapes, the smell of rain, the start of the plaid / series / waffle sessions and a little more heart-warming sunshine. In short, I really like fall. And I thought that for this week, I was going to try to make you also love the season of pumpkins, dead leaves and cinnamon.Small selection of recipes that smell good, that are good for morale and which will make you want – I hope so – to take your apron. Simple recipes but which throw a max with the daring but also good classics which please. It's cool!
Roquefort pear walnut salad
Let's start with a salad perfect for autumn. Now that the mozzarella tomatoes are on vacation until next summer, we adopt this very easy little must.
You will therefore need: lettuce (mâche or frisée ideally) / 2 ripe William pears / Roquefort cheese / walnut kernels.
1 – Cut the pears into small dice as well as the Roquefort cheese2 – Make a vinaigrette (here are some ideas)3 – In a salad bowl, put the previously cleaned lettuce, the pear pieces, the Roquefort dice and the walnut kernels4 – Add the sauce and mix.
💡 Tip: add the vinaigrette when serving to avoid cooking the salad.
👉 You can easily replace the nuts with almonds, it's just as good!
Roasted figs with goat cheese and honey
Warning, big favorite in perspective that will literally take you 5 minutes to make but which will undoubtedly amaze your friends. A sweet and savory version with figs, these incredible fruits to taste between sweetness and crunchiness to the bite. Here we go !
For 4 people: 8 medium or 4 large figs / a log of goat cheese / honey / rosemary
1 – Preheat the oven to 200°C2 – Make a cross cut on the top of each fig3 – Insert a slice of goat cheese log3 – On a baking tray lined with baking paper, arrange the figs. Pour a drizzle of honey on top and sprinkle with rosemary.4 – Bake for 5 minutes. Admit that it throws!
👉And if the passion for figs wins you over, you will find a whole bunch of recipe ideas like here.
Mushroom velouté
Yes, it's a fact, our friends gazpachos and other cold soups will give way to steaming soups and soups with the onset of cold weather. In truth, this is very good news because there is no shortage of ideas to get out of the traditional “potatoes leeks carrots”. A little mushroom velouté for a ride in the forest to your taste buds!
For 4 people: 500g of fresh Paris mushrooms / 1 shallot / 1l of vegetable broth / 1 clove of garlic / 200ml of fresh cream / 1 clove of garlic / fresh parsley / salt / pepper / olive oil
1 – Cut the stems of the mushrooms and clean them with a damp paper towel (yes, running them under water is not ideal in the end, that's why). Cut them into 4.2 – In a casserole dish or saucepan, heat 1 tablespoon of olive oil then sauté the shallot and garlic, previously cut into small pieces, for 5 minutes over medium heat.3 – Add the mushrooms , the finely chopped parsley and sweat them for 10 minutes.4 – Reserve a few mushrooms in a bowl.5 – Add the vegetable broth to the saucepan and simmer for 20 minutes.6 – Take the mushrooms and mix them. Add a little broth if necessary then incorporate the fresh cream. Mix to obtain a homogeneous mixture.7 – Serve the velouté and add the rest of the mushrooms on top.
👉 For a variation, you can use chicken broth and add some chanterelles for more taste!
Quiche Lorraine
The variations of pies are multiplying everywhere and we all had the famous “quiche salad” meal. Classic but effective. And in this early fall, updating an essential kitchen recipe can only be good.
For 1 quiche: 1 shortcrust pastry (homemade or ready-made but be careful, pure butter is ideal!) / 200 gr of bacon bits / 4 eggs / 20 cl of milk / 20 cl of liquid cream / pepper / nutmeg in powder
1 – Heat the oven to 180°C2 – Brown the bacon in a pan. Drain the fat from the cooking.3 – In a bowl, beat the eggs with the milk and the liquid cream. Add pepper and nutmeg.4 – Incorporate the bacon bits and mix.5 – Roll out the dough in a suitable mold and prick the bottom.6 – Pour the preparation and bake for 45 to 50 minutes. Serve with, you know the rest!
👉 And since a little history never hurts, I invite you to go to quichelorraine.fr to discover the secrets of this famous recipe!
Salmon spinach lasagna
Perhaps lasagna purists won't be too thrilled by the proposal, but this recipe – classic despite everything – is a good little comforter for the heart and The belly. There are fresh salmon or smoked salmon versions. I suggest the one with smoked salmon which will be faster.
For 2 people: 1/2 package of lasagna pasta (without pre-cooking) / 500 g of frozen spinach / 350 g of smoked salmon / 50 cl of liquid cream / Parmesan cheese / salt / pepper
1 – Preheat the oven to 200°C2 – Defrost the spinach then mix it with about 30 cl of liquid cream3 – Brush the bottom of a rectangular or square dish with butter (or vegetable oil) then alternate layer of lasagna, a layer of spinach, a layer of salmon4 – Finish with a layer of lasagna5 – In a bowl, pour the rest of the liquid cream, salt and pepper. Then pour it into the dish Add parmesan on top6 – Bake for about 25 minutes at 200°C.
👉 Of course, the veggie version is quite possible by replacing the salmon with goat cheese. Look over there.
Dhal coral lentils
Simple as pie, this recipe will be in the top 3 of your cooking routine. The daring will find to give it more character but for “dhal novices” here is the base of the base which is a hot treat.
For 4 people300 gr of coral lentils / 200 ml of coconut milk / 400 ml of crushed tomatoes / curry paste
1 – Cook the lentils in 3 times their volume of water for about 7 minutes2 – Add the coconut milk, crushed tomatoes and 2 tablespoons of curry paste3 – Simmer over low heat for 20 minutesAnd c that's it! Serve with white or brown rice.
💡 Tip: you can add a few spinach leaves 5 minutes before the end of cooking to bring a little green to the preparation.
Applesauce
Anecdotally, here are two apple-based recipes, the rest of the fall (and probably the food I eat the most in the world personally). Simple version with applesauce. Banal yes but I guarantee you that the difference is big when it's home made!
You will need: Canada apples (the quantity depends on whether or not you want to eat compote for a week) / ground cinnamon / sugar (optional)
1 – Peel the Canada apples and cut them into cubes2 – Put them in a saucepan with a little water (to prevent them from sticking). Cook them covered. The apples are cooked when you can mash them easily with a fork3 – Mix the apples4 – Add powdered cinnamon to your liking (immersion in direct autumn) and powdered sugar if necessary (but taste first, the apples with cinnamon is more than enough!) Enjoy warm or cold.
👉Canada apples are THE apples par excellence for compote and any other recipe based on cooked apples. The taste, the texture, everything is there for a perfect compote!
Apple pie
Very “Sunday snack” with apple pie. Personally, I'm part of the "less is better" team. So no pastry cream, almonds or chocolate here. Apples, cinnamon, pie crust and voilou.
For a pie: 1 shortcrust pastry / Canada apples / ground cinnamon / cane sugar
1 – Preheat the oven to 180°C2 – Peel the Canada apples and cut them into thin wedges3 – Roll out the dough in a suitable mold (homemade or ready-made dough, everyone does what they want of course)4 – Arrange apples on the dough. Sprinkle with cinnamon and cane sugar to caramelize the top5 – Bake the tart at 180°C for about 30 minutes (more or less depending on your oven)Simple and effective.
👉You can add applesauce (see above) to the bottom of the pie for a little gourmet touch.
💡 Served with a scoop of vanilla ice cream, we literally go into pure gluttony.
Carrot Cake
Fall still has some great sides. Yes, we have cocooning and “comfort food”. The carrot cake is of course in pole position in the genre. And if the motivation takes you to try it at home, here is a super simple recipe for snacks under the plaid.
You will need: 250g flour / 250g sugar / 4 eggs / 300g grated carrots (between 3 and 4 large carrots) / 180g vegetable oil / 1 packet of baking powder / nutmeg powder / cinnamon powder / liquid vanilla extract
1 – Preheat the oven to 175°C2 – Grate the carrots finely3 – In a salad bowl, mix the eggs with the sugar4 – Stir in 1 level teaspoon of nutmeg, 2 level teaspoons of cinnamon, 2 teaspoons of liquid vanilla extract, the oil and mix5 – Continuing to mix, gradually add the flour and baking powder until a smooth paste is obtained6 – Finally add the grated carrots and mix everything one last time7 – Oil and flour a cake tin then pour the batter8 – Bake for 30 to 40 minutes depending on the oven. Check for doneness with a knife.
👉 Do you know the origin of carrot cake? Very popular with Anglo-Saxons, it was invented in the Middle Ages. But it was the English who put him in the spotlight. Find out more here.
Ginger lemon honey infusion
To end this small selection, here is the fall-winter drink that will accompany you in your detox and boost sessions. I'm talking about ginger, lemon, honey. To drink at any time of the day!
You will need: 1l of water / 2 lemons / 4 cm of fresh ginger / honey
1 – Bring the water to the boil2 – Cut the fresh ginger into thin strips and squeeze the juice from the lemons3 – Pour the boiling water into a teapot then stir in the lemon juice and ginger. Add 4 tablespoons of honey4 – Serve hot or cold as desired.
👉 Nota bene: this recipe will be your perfect ally for the holiday season. But for after any party in general. To try it is to adopt it.
Good food plan directly at home
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Good partner plan Advertise on CityCrunchAnd that's it for this little gourmet selection of the week. Something to make you salivate and above all, to simply enhance your menus during the fall season. And you, do you have a favorite recipe for the arrival of the season? Share all of this with us in the comments! Have a nice weekend kittens!
