In order not to freeze: 10 recipes for hot autumn meal
Olga Lukinskaya
Late autumn - time to warm up in all available ways. When it is dark outside, and there is slush on the sidewalks, it's time to arrange homemade dinners from hot hot dishes, and also drink mulled wine, grog and punches. We have selected ten simple recipes from seasonal products that will help us warm up in the autumn evening.
Mushrooms with cheese and nuts
Ingredients:
cooking:
Spread the caps of the mushrooms on a baking sheet and spread cheese, nuts, butter and thyme over them (this can be done even before cooking). Heat the oven to 200 degrees.
Cook in the oven for 10 minutes until the cheese melts and the caps of the mushrooms are soft. Serve on arugula leaves.
Thick vegetable soup with cheese and crackers
INGREDIENTS:
PREPARATION:
Finely chop all the vegetables, put in a pan, add garlic, rosemary, broth and sugar, season with pepper and mix. Bring to a calm boil and cook for 15 minutes.
Grind the tomatoes in a blender, add to the pan with chickpeas and parsley. Warm up, stirring.
Preheat oven in grill mode. Grate the slices of bread with garlic, roast in the oven until golden brown, then turn over, sprinkle with edam and return to the oven for another couple of minutes. Serve with hot soup.
Thai pumpkin soup
Ingredients:
cooking:
Heat the oven to 200 degrees. Put the pumpkin on a baking sheet, pour half the butter, lime juice and sprinkle with sugar, salt and pepper. Bake for 30 minutes - until golden brown and soft.
Pour the second half of the oil into the pan, put the onion, ginger and lemongrass there and cook for 8-10 minutes until soft. Add curry paste, after a minute add baked pumpkin, coconut milk (save 3 tablespoons for serving) and broth.
Bring to a boil, after 5 minutes, pull out the lemongrass. Cool slightly and beat with a blender. Warm up, sprinkle with coconut milk and sprinkle with chopped chili.
Chicken with basil and beans
INGREDIENTS:
PREPARATION:
Roll chicken thighs in pepper and salt, put on each a sprig of basil with two or three leaves, wrap each thigh in a slice of ham.
Heat the oven to 160 degrees. Heat the butter on a baking sheet, add chicken and cook for 4-5 minutes until the ham is crispy. Flip and repeat.
Cut the heads of garlic in half, cut the tomatoes into halves or quarters, tear the leaves off the basil. Add tomatoes, half basil and wine to the chicken. Sprinkle with spices, cover with foil and cook for about 40 minutes.
Pull out of the oven and increase the heat to heat it to 220 degrees. Remove the foil, add the beans and return the pan to the oven, without covering. Cook for another half an hour. Before serving, add the remaining fresh basil leaves and mix.
Pumpkin Risotto
Ingredients:
cooking:
Heat the oven to 200 degrees. Peel the pumpkin, remove the seeds, cut into 2 cm cubes. Roll half the cubes in oil, salt and pepper and bake in the oven for about 30 minutes. Stew the other half in a vegetable broth over low heat.
In a saucepan in a mixture of olive and butter, fry the onions to transparency, add celery, garlic, bay leaf and thyme, pepper, but do not salt and cook for a couple of minutes under the lid. Then increase the fire and add rice. Cook for about 5 minutes without a lid.
Pour in the wine and let it evaporate. Then reduce the heat and start adding the broth, constantly stirring and letting the rice soak in each portion of the broth — this can take about fifteen minutes. By this time, the pumpkin that was quenched in the broth should be ready - you need to add it to the risotto.
Turn off the stove, put on the surface of risotto the remaining cream is small and most of Parmesan, cover with a lid for a couple of minutes, and then mix. Serve in bowls of baked pumpkin, parmesan and crispy bread.
Baked Pumpkin with Feta
Ingredients:
cooking:
Preheat oven to 220 degrees. In a small bowl, mix olive oil, paprika, hot pepper and ½ teaspoon salt. Roll pumpkin slices and spread on a baking sheet in a single layer.
Bake for 30-35 minutes until soft. Sprinkle with sage and feta when serving.
Pie with plums, hazelnuts and chocolate
INGREDIENTS:
PREPARATION:
Preheat oven to 180 degrees. Grease a cake pan with a diameter of 20 cm. Cut the four plums in half and set aside, and cut the rest into small pieces.
In a large bowl, mix the sugar, butter, flour, hazelnuts, eggs and baking powder with a mixer. Add sliced plums and chocolate, pour the dough into the mold and smooth the surface.
Spread the halves of plums on the surface, sprinkle with hazelnut pieces and bake for 40-50 minutes. Cool, and before serving, lubricate the cake with jam.
Thick chicken, pasta and parmesan soup
Ingredients:
cooking:
Heat oil in a saucepan over medium heat, add onions and cook until golden brown. Then add garlic and cook for another minute. Add tomato paste and red pepper.
Add tomatoes and chicken broth, bring to a boil. Then add the penne paste and cook for 8-9 minutes (until the paste is al dente). Add chicken meat, mozzarella, parmesan and parsley, salt and pepper. Let the cheese melt. Serve sprinkled with fresh parsley.
Non Spice Punch
Ingredients:
cooking:
Pour the apple juice into the pan, add the spices and cover with a lid. Bring to a boil and cook for 1-2 minutes. Turn off the heat and leave for 5-10 minutes, then strain and pour into glasses.
Squeeze the juice from carrots and ginger, add to apple juice and sprinkle with ground cinnamon and nutmeg.
To make an alcoholic version of the punch, add rum to the mixture of juices in a ratio of 1: 3.
Whiskey Punch
Ingredients:
cooking:
Peel the lemons and cut into slices. Place the zest in a large saucepan, add sugar, cinnamon, cloves and water. Heat over medium heat and stir until sugar is dissolved. Bring to a boil, then reduce the heat and cook for 10 minutes.
Strain the mixture and return the liquid to the pan. Add whiskey and heat, not boiling. Serve in heat-resistant glass cups with a slice of lemon.
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