Stephanie Sharp - Fancy Autumn Dishes at Home: Save Some Bucks and Embrace Autumn with Fresh Home Cooked Meals
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Fancy Autumn Dishes at Home
Save Some Bucks and Embrace Autumn with Fresh Home Cooked Meals
BY
Stephanie Sharp
Copyright 2021 by Stephanie Sharp All rights reserved.
No part of this Book may be transmitted or reproduced into any format for any means without the proper permission of the Author. This includes electronic or mechanical methods, photocopying or printing.
The Reader assumes all risk when following any of the guidelines or ideas written as they are purely suggestion and for informational purposes. The Author has taken every precaution to ensure accuracy of the work but bears no responsibility if damages occur due to a misinterpretation of suggestions.
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Table of Contents
Autumn is the season everyone loves. It is a time when people can relax and feel cozy at home. The entire weather takes a back seat for you, so you can relax too. At the time like this, you do not really want to go out to any restaurant to eat. You just want to enjoy your time at home with your partner or family and eat food that makes you and them happy.
This book keeps the agenda in mind, and, therefore, here are 30 tasty and simple autumn dishes that are equally fancy. They look good, taste good and smell good. When you make food with fresh ingredients, they tend to taste better, and their nutrition value is intact.
Special autumn ingredients are squash, pumpkin, beetroot, Brussels sprouts, spinach, lettuce, new potatoes, parsnip, and many more. In the book, you will find many dishes cooked with the fresh ingredients. You will find a mix of savory and sweet dishes. The desserts are very fancy in the book, but they are not difficult to make at all. The dishes are equally loved by kids and adults. The soups are in variation from spicy to sweet. You will also find many salad recipes that are different from each other. So, try all the recipes and find out which ones you love the most.
Talk about being festive at home with a fabulous autumn dish; this dish will do proper justice to that! You can use round squash instead of pumpkin here if you want.
Preparation Time: 5 minutes
Cooking Time: 1.5 hours
Serves: 2
Ingredients:
- 3 tbsp tahini
- 4 tbsp olive oil
- 1 medium-sized pumpkin
- 1 fennel bulb, chopped
- 100g wild rice
- 1 Bramley apple, chopped
- 1 tbsp fennel seeds
- 30g pecans, toasted, chopped
- 2 garlic cloves, crushed
- tsp chili flakes
- 1 tbsp parsley, chopped
- 1 lemon, zested and juiced
- Pomegranate seeds to serve
Instructions:
Preheat the oven to 400 degrees F. Then, place aluminum foil on your baking tray.
Cut the heat of the pumpkin and scoop out the seeds and flesh.
Add some oil and rub it into the center of the pumpkin. Roast for 45 minutes.
Cook the rice for 20 minutes with water. Cool the rice.
In a pan, add the fennel seeds. Then, toss for 30 seconds.
Add the garlic, chili flakes, and fennel and toss for 4 minutes.
Add the lemon zest, peans and take off the heat. Mix the rice, apple, lemon juice, parsley, salt and pepper.
Add the rice mixture into the pumpkin and bake for another 15 minutes. Serve with pomegranate seeds on top.
This is a vegan version of the famous pumpkin pie! You cannot start your autumn without enjoying a good pumpkin pie, right? So, when you are a vegan, try this recipe and enjoy it!
Preparation Time: 35 minutes
Cooking Time: 1.5 hours
Serves: 6
Ingredients:
- 2 pumpkins
- 100ml maple syrup
- 600ml milk
- 200g brown sugar
- 1 tsp salt
- 350g sweet pastry
- 3 tsp cinnamon
- 1 tsp fresh nutmeg, grated
- 4 tbsp corn flour
Instructions:
Preheat the oven to 390 degrees F. Grease your baking tray using cooking spray.
Add the pumpkin and roast for 1 hour.
Let it cool down completely. Roll the pastry sheet into a thin sheet.
Add to your baking tray and scrape out the excess. Let it chill for 20 minutes.
Add aluminum foil onto the pastry sheet and add some dried beans. Bake for 15 minutes.
Remove the beans and foil and bake for another 5 minutes.
In a bowl, combine the roasted pumpkin, sugar, spices, milk, salt, maple syrup and corn flour. Mix well. Add to a pot and cook for 5 minutes.
Add the filling into the tart shell. Bake for 20 minutes. Let it cool down completely and serve.
No soups cannot be simpler than this! Because you roast the parsnips, the taste of the soup elevates. Adding a bit of toasted cumin on top adds more aroma and flavor to the soup.
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2
Ingredients:
- 675g parsnips, diced
- 2 plum tomatoes, quartered
- tsp ground turmeric
- 1 tsp coriander seeds
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 large onion, cut into wedges
- 2 cups vegetable stock
- 1 tsp cumin seeds
- 2 garlic cloves, diced
- tsp mustard seeds
Instructions:
Preheat the oven to 400 degrees F.
Combine the olive oil, cumin seeds, mustard seeds, turmeric, coriander seeds, onion, garlic, tomatoes and parsnips.
Add them to a baking tray and bake for 30 minutes.
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