How to cook a hearty autumn dinner: 10 recipes

Better than a good meal in the cold season maybe a good lunch (although supper foreshadows a free evening and a quick sleep, so let's throw him more points). Ideas about the perfect hearty dish are different for everyone, so we chose recipes for every taste, according to which it is possible to feed a small company, because home dinners with friends are a hundred times better than any other.

Grilled shrimp with ginger and rice

(2 servings)

Cooking:

Wash rice and cook. Cut each shrimp along the abdomen and clean the entrails.

Heat the pan (or wok), add a little oil and fry the shrimp for 2-3 minutes. Add ginger, chili, soy sauce and green onions, cook for another minute.

Add the finished rice and wait until the whole mass warms up. Pour lime juice, sprinkle with cilantro and remove from heat. Add salt and pepper to taste.

Tagliatelle with gorgonzola and walnuts

(4 PORTIONS)

PREPARATION:

Bring water to a boil, salt and boil the paste according to the instructions on the package.

While cooking pasta, fry the walnuts. Melt the butter in a small saucepan over low heat. Add cheese and cream, cook over low heat until the mass turns into a sauce.

Nuts and finely chopped green onions add to the sauce, salt and pepper.

From the finished paste drain the water, return it to the pan. Add the sauce and mix thoroughly. Finished tagliatelle spread out on plates and sprinkle with parmesan.

Hummus with beetroot and goat cheese

Cooking:

Wash the beets, peel and cut into large cubes. Bake in foil or on a baking sheet at a temperature of 200 degrees for 25-30 minutes, until it becomes soft. Allow to cool.

In a food processor, mix in a homogeneous mass of beets, chickpeas, juice of two lemons, tehina, salt and goat cheese. Serve with your favorite bread or tortillas.

Pork chops with prunes, red onions and arugula salad

(4 servings)

Cooking:

Place chops in a baking dish, pour half a glass of red wine vinegar, and leave to marinate.

Heat 1 tablespoon of olive oil in a large frying pan. Add plums, onions and simmer for 5 minutes, stirring. Add balsamic vinegar and brown sugar, continue cooking until golden brown. Remove from heat and season with salt and pepper.

Preheat a lightly oiled frying pan. Put chops, season with salt and pepper. Fry for 3-4 minutes on each side.

In a bowl, mix the mustard, a tablespoon of red wine vinegar and the remaining 3 tablespoons of olive oil. Add arugula and mix gently. Season with salt and pepper.

Put a spoonful of plum mixture on the finished pork chops, serve with arugula salad.

Potato and apple pancakes

Cooking:

Combine shredded potatoes and apples, add 1 teaspoon of salt. Leave for 20 minutes.

In a large bowl, combine the potato-apple mixture with 1/2 tsp of salt and pepper. Add flour and mix well.

Heat a frying pan over medium heat and add one and a half tablespoons of oil. Fry the pancakes for 6 minutes on each side until golden brown. Sprinkle ready pancakes with sugar.

Penne with cream and vodka sauce

(4 servings)

Cooking:

Bring water to a boil, salt and boil the paste according to the package instructions. Ready penne slightly sprinkle with olive oil.

Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add shallots and cook for about 2 minutes until soft.

Add tomatoes, vodka, cooking broth, half a teaspoon of salt and red pepper. Bring to a boil and simmer for 12-15 minutes. Add cream and simmer another 1 minute.

Mix pasta, 1 tablespoon of olive oil, grated cheese and parsley. Salt Sprinkle with cheese.

Pumpkin Pasta with Bacon

(6 servings)

Cooking:

Preheat oven to 220 degrees. Peel and seed the pumpkin, cut into cubes, place on a baking sheet, brush with 1 tablespoon of olive oil, sprinkle with salt and pepper and bake for about 20 minutes until the pumpkin is browned.

Heat a large frying pan over medium heat. Fry the bacon and put it on a paper towel. Clean pan from fat.

Add the remaining butter and pepper to the pan, mix on medium heat for 15 seconds. Add sage and pumpkin cubes, fry until crisp. Remove pan from heat.

Cook the pasta to the state of al dente. Leave half a glass of water from under the paste.

Place a paste, 1/4 cup of water and lemon juice in a pan with pumpkin. Add more water if necessary. Leave on medium heat and bring to readiness. Salt Sprinkle the pasta with bacon.

Vegetable curry

(4 servings)

Cooking:

Heat olive oil in a large frying pan, add sweet potatoes, fry for 3 minutes. Reduce heat to medium.

Add cauliflower, onion and curry powder. Cook for 1 minute, stirring constantly.

Add the broth and the remaining ingredients, bring to a boil, cover, reduce the heat and simmer for 10 minutes, stirring until the vegetables are soft.

Ready curry sprinkle with cilantro and serve with yogurt.

Fish pie

(4 servings)

Cooking:

For the sauce, melt 50 butter in a saucepan over low heat and gradually mix flour into it. Gradually pour in the wine, stir well, add fish broth in small portions, bring to a boil and hold on the fire for 15 minutes. After that, add cream, bring boiling again, and then stir in mustard and sauces.

Dip the sliced fish and parsley in a hot sauce, put them in a large baking pan and pour over the leftover sauce (so that at least 3 cm from the top of the form). Let it cool.

In the meantime, peel the potatoes and chop them so that they can cook faster. Boil it in salted water, drain the water and return to a fire for a few minutes, so that excess liquid can evaporate. Mashed potatoes until mashed potatoes lumps, stir in butter and milk. Distribute it evenly over the fish and press it with a fork so that the cake is of the same thickness.

Put the cake in the oven preheated to 190 degrees and bake for 30 minutes. Sprinkle with bread crumbs and cheese and bake for another 10 minutes until golden brown.