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
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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
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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
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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
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