Autumn Recipes

 



The light breeze, the colourful leaves and the bare trees are sign that Autumn has arrived in all its glory. The chill in the air brings in the urge for casseroles, pies, crumbles and comfort food. Here is a collection of some of the best soul food for the beautiful autumn weather:



Pumpkin, Leek and Spinach quiche

Ingredients:
  • 700g butternut pumpkin, peeled, cut into 2cm pieces
  • Olive Oil Spray
  • 1 leek, pale section only, halved lengthways, washed, dried, thinly sliced crossways
  • 2 garlic cloves, crushed
  • 100g baby spinach leaves
  • 4 eggs
  • 2 egg whites
  • 60ml (1/4 cup) skim milk
  • 80g (1/3 cup) fresh low-fat ricotta
  • 1/3 cup fresh basil leaves
  • Mixed salad leaves (optional), to serve
Method
  • Place the pumpkin at 200c on a large baking tray in a preheated oven
  • spray olive oil on the pumpkin,
  • Season with pepper
  • bake for 25 minutes or until golden.
  • Take a greased non-stick frying pan and cook the leek for 5 mins or until soft, on medium heat.
  • Once soft, add the garlic and stir for a minute before adding the spinach.
  • Cook till spinach wilts.
  • Spread the leek and pumpkin mixture in a 26 x 16cm slab pan.
  • Pour the mixture of eggs, egg whites and milk whisked together on it.
  • Sprinkle the ricotta and bake for 20 mins till golden.
  • Before serving garnish with basil and serve with mixed salad leaves.

Pumpkin, Leek and Spinach quiche

Pesto chicken and vegetable traybake

Ingredients:
  • 1 lemon, quartered
  • 25g butter
  • 2 tsp tomato pesto
  • 4 chicken marylands
  • 400g can cannellini beans, drained, rinsed
  • 1/2 cup chopped basil leaves
  • 1 zucchini sliced
  • 1 small eggplant
  • 1 red capsicum chopped
  • 2 baby fennel
  • 1 tsp virgin olive oil
Method
  • Preheat oven to 180C/160C fan-forced.
  • Add zucchini, eggplant, capsicum and fennel in a large roasting pan.
  • Drizzle with oil. Turn to coat. Season with salt and pepper.
  • Add lemon on vegetables.
  • Add butter and pesto in a small bowl. Using a sharp knife, make 4 x 1cm-deep cuts across the top of each piece of chicken.
  • Rub 3/4 of the pesto butter over chicken.
  • Add chicken on top of vegetables. Roast for 50 to 55 minutes or until chicken is browned and cooked through, and vegetables are tender.
  • Transfer chicken to a plate. Drain excess oil from vegetables. Add beans and basil. Toss to combine.
  • Serve chicken and vegetables with remaining pesto butter.


Butternut Squash Spaghetti

Ingredients:
  • 3/4 c. dry white wine
  • 2 c. baby kale
  • 1/4 c. cream
  • 1 tbsp. whole-grain mustard
  • 2 cloves garlic sliced
  • 1/4 c. fresh sage leaves chopped
  • 1/41/2 tsp crushed red pepper flakes
  • 2 oz. crumbled blue cheese
  • 9 oz. spaghetti
  • Top half of a medium butternut squash
  • 2 tbsp. virgin olive oil
  • 7 oz. sweet Italian sausage
Method
  • Cook spaghetti.
  • Peel the butternut squash and spiralize on a thin noodle setting.
  • Cut any very long strands in half.
  • Heat the oil in a large pan over medium heat.
  • Add the sausage and cook, breaking it up with a spoon until beginning to brown, 6 to 8 minutes.
  • Add the garlic, sage, and red pepper and cook, stirring, for 2 minute.
  • Add the butternut squash and toss to combine.
  • Add the wine and cook, covered, until the squash tender, 4 to 5 minutes.
  • Add the kale and toss to combine.
  • Stir in the cream and mustard and simmer until slightly thickened, 1 to 2 minutes. Fold in the cheese.


Butternut Squash and Turmeric Soup

Ingredients:
  • 1 tbsp. vegetable bouillon base
  • 1 medium butternut squash , peeled , cut into 1" pieces
  • 2 tbsp. plus 1 tsp. virgin olive oil
  • 1 large onion chopped
  • 2 1/4 tsp. turmeric
  • 2 1/4 tsp. black pepper
  • 3 medium carrots, cut into 1" pieces
  • 2 tbsp. coconut milk
Method
  • Heat 2 tablespoons oil in a large Dutch oven over medium heat.
  • Add the onion and cook, covered, stirring occasionally, until tender, 7 to 9 minutes.
  • Combine the bouillon base with 6 cups boiling water, stirring to dissolve.
  • Add the squash, carrots, 2 teaspoon turmeric and 1/2 teaspoon pepper to the Dutch oven and cook, stirring, 1 minute.
  • Add the broth, bring to a boil, then reduce heat and simmer until the vegetables are very tender.
  • Heat oven to 370F. Toss the reserved seeds using an immersion blender


Chilli Con Jamie:

Ingredients:
  • 2 kg beef brisket, trimmed and sliced into 2.5cm thick pieces across the grain
  • 500 ml hot coffee
  • 3 large dried chillies
  • Olive oil
  • 2 heaped teaspoons ground cumin
  • 2 heaped teaspoons smoked paprika
  • 1 heaped teaspoon dried oregano
  • 2 fresh bay leaves
  • 2 red onions, peeled and diced
  • 34 fresh chillies
  • 2 cinnamon sticks
  • 10 cloves of garlic, peeled and finely sliced
  • Sea salt
  • Freshly ground black pepper
  • 4 x 400 g tins of chopped tomatoes
  • 3 tablespoons molasses or muscovado sugar
  • 3 red, yellow or orange peppers, deseeded and sliced
  • 2 x 400 g tins of beans (kidney, butter or pinto) drained
  • Soured cream, to serve
Method:
  • Soak the dried chillies in hot coffee for a few minutes.
  • In a large casserole type pan,
  • Add olive oil, the cumin, paprika, oregano, bay leaves and onions
  • Cook on low heat for 10 mins.
  • Once the onions have softened,
  • Add half the deseeded fresh chillies, the cinnamon sticks, sliced garlic,
  • A pinch of salt and pepper
  • Now add a splash of the chilli-infused coffee.
  • Stir for a while and add rest of the coffee,
  • The tinned tomatoes and the molasses or sugar along with the pieces of brisket.
  • Add some more salt and pepper
  • let this mixture simmer for 3 hours, stirring occasionally.
  • Break the meat with a fork and pull it apart.
  • Add the remaining sliced peppers and tinned beans
  • leave to simmer, stirring occasionally, for 30 minutes with the lid off until the meat is completely falling apart
  • Serve garnished with the soured cream
Chilli Con Jamie

Apple Pie:

The rich and classic apple pie will take you back down the memory lane to the kitchen where your grandma would bake the delicious pie especially for you on a cool autumn evening.

Ingredients:
    For Pastry
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup + 2 tablespoons shortening
  • 4-6 tablespoons cold water
For Filling
  • 1/3 - 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 8 cups thinly sliced peeled tart apples (8 medium)
  • 2 tablespoons butter or margarine
Method:
  • Take 2 cups flour and 1 tsp salt in a salt.
  • Cut in shortening using pastry blender till the particles are like peas
  • Make a dough with a little cold water at a time
  • Divide the dough into 2 halves and flatten into circular shape
  • Refrigerate wrapped in a plastic cover.
  • In a bowl mix mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed.
  • Pre heat the oven at 425 deg F
  • Placed the rolled out dough into a pie plate
  • Spoon in the apple mixture on to the pastry lined pie plate
  • Cut butter into small pieces and sprinkle
  • Trim overhanging edge of pastry
  • Cover with the second rolled out dough with slits on the top to allow steam to escape.
  • Bake for 40-50 mins till golden brown.
Apple Pie

Roast Carrot and Fennel Soup:

Ingredients:
  • 1 kg carrots, peeled, trimmed and sliced
  • 2 bulbs of fennel, trimmed and sliced, tops reserved to serve
  • 1 onion , sliced
  • Olive oil
  • 2 cloves of garlic, unpeeled
  • 1.6 litres vegetable stock
  • 100 ml single cream, to serve
For the flatbreads
  • 1 tsp fennel seeds
  • 250 g strong bread flour
  • 1/2 tsp fast-action dried yeast
  • 1 tsp sugar
  • 1 tbsp olive oil, plus extra for shaping
Method:
  • Roast onions, carrot and fennel, tossed with 2 tbsp of olive oil, in a preheated oven at 190C, for 20 mins
  • Add garlic cloves, stir and return to oven for 20 more mins till vegetables are soft.
  • Remove the papery skins from the garlic cloves.
  • Boil the roasted vegetables in vegetable stock for 15 mins
  • Liquidise with a stick blender until smooth.
  • Before serving gently reheat and add a swirl of cream and a scattering of fennel tops.
Roast Carrot and Fennel Soup

Last Updated: 25th July, 2017