Autumn cold weather is not a reason to be sad! This is a great opportunity to prepare a lot of delicious dishes from simple autumn ingredients. We have collected for you 10 recipes from different peoples of the world. They are all invariably similar in one thing: the products that are offered for use grow in Ukrainian gardens and are sold in Ukrainian supermarkets.
So let's start processing the harvest or run to the store :-)
Salads
Cucumbers are already wilting, tomatoes are running out, and peppers have all been processed into lecho. It seemed that salads, except for sauerkraut, would have to wait until next summer, but ... Do not forget about simple vegetables, for example, cabbage and root vegetables. We offer you two salad recipes - one from Czech cuisine with red cabbage, the second - with Mediterranean celery and Northern European parsnip.
Czech red cabbage salad
Ingredients: red cabbage, bell pepper, purple onion, sour apple, mayonnaise or sunflower oil, garlic, cumin, parsley, lemon juice. The proportions are not specified, as they are dictated only by your own taste and the amount of cabbage. :-)
Preparation: Finely chop the cabbage, cut the bell pepper into thin strips, also cut the apple into strips and sprinkle with lemon juice so that it does not darken. Mix the prepared ingredients, salt and "crush" with your hands. After that, add finely chopped onion (half rings or quarters), garlic, spices and herbs. The salad is equally good with mayonnaise dressing and sunflower oil, although the latter is, of course, healthier.
Western European root vegetable salad
Ingredients: 1 parsnip root, 1 celery root, 1 carrot, 1 apple, 50 g walnuts (5-7 pcs.), garlic, lemon juice, olive or sunflower oil, parsley, sesame, flax seeds.
Preparation: peel and grate the root vegetables and apple, sprinkle with lemon juice, chop the walnuts into medium-sized pieces, add finely chopped garlic. Season with oil or homemade mayonnaise, garnish with parsley, sesame and flax seeds.
Soups
Fall is a great time to make a hearty and warming soup. The best part is that delicious recipes don't always require seafood, avocado, or anything else with a scary price tag.
Our selection includes Mexican pumpkin soup and French onion soup. The cost is budget-friendly, but the result is fantastic. No worse than in haute cuisine restaurants.
Mexican pumpkin puree soup
Ingredients: 250 g of pumpkin (preferably the nutmeg variety), 200 g of potatoes, 1-2 onions, 2 bell peppers, 1 chili pepper (jalapeño), 4-5 cloves of garlic, 750 ml of water or meat broth, 100 ml of cream, 2 tbsp. butter, spices and herbs: coriander, cumin, parsley and cilantro, salt.
Preparation: Cut the peeled potatoes into small cubes, finely chop the onion, cut the bell pepper into short strips, and cut the pumpkin flesh into small cubes.
All prepared vegetables should be poured with water or broth and boiled for about 20 minutes. After that, add salt and spices, boil for another couple of minutes, remove the vegetables with a slotted spoon. When the vegetables have cooled slightly, add the crushed garlic and grind the mass in a blender until smooth. The puree should be diluted with broth, adjusting the thickness (you may not need all the broth). The resulting puree soup should be seasoned with cream and butter and sprinkled with chopped herbs before serving. And if you find tortillas, your meal will become even more colorful.
French onion soup
Ingredients: 1 kg of onion, 1 l of broth (better beef), 250 g of potatoes, 3 tbsp. butter, 200 g of hard cheese, 300 g of cream, juice of one lemon or 75 ml of dry white wine, stale loaf or baguette, bay leaf, black pepper, thyme.
Preparation: Cut the onion into half rings and sauté in butter in a large frying pan or saucepan for half an hour (!) Add diced potatoes to the onion and pour in the broth. Cook until the potatoes are cooked and add salt and pepper. The resulting mass should be cooled slightly and ground with a blender. After that, add cream, lemon juice (or wine) and spices. In principle, the soup is ready, and it should be served with white bread croutons. But if you want to fully comply with the classics, then the cooked soup should be poured into portioned baking pots and sprinkled generously with grated cheese. In this case, the soup will be ready to eat after baking in the oven until the cheese is golden brown.
Main dishes
Throughout the year, we prepare familiar dishes from repetitive products every day. This is buckwheat with meat, stuffed cabbage, potatoes, cutlets, and so on. Often, this process and set of products become routine and monotonous in each family in its own way. It is unlikely that we will offer something completely new and at the same time suitable for our realities. After all, a rare housewife will start cooking agnolotti pasta with cuttlefish ink and langoustines at the stove after work. And chicken and beans are quick, simple and understandable. But small accents from northern cranberries and Georgian spices will definitely allow you to diversify your family's daily diet without hitting your wallet.
Chicken in cranberry sauce
Ingredients: 1 chicken, 2 cloves of garlic, paprika, mustard seeds, rosemary, parsley, dill, basil, vegetable oil, salt; for the sauce: 200 g of cranberries, 100 g of sugar, 1 tbsp. l. of starch.
Preparation: Wash and dry the chicken. Grind the herbs with oil, garlic and mustard in a mortar. Rub the chicken with the mixture and salt - inside and out. Leave to marinate for two hours. Then bake the chicken in the oven at 200 ° C for 1-1.5 hours.
To prepare the sauce, pour a glass of water over the cranberries and bring to a boil. Drain the berries in a colander, reserving the broth, and pass through a sieve. Return the homogeneous mixture to the hot broth, bring to a boil again, add sugar, salt, and pre-diluted starch. The almost ready sauce should be thickened over low heat for a few minutes, cooled, and poured into a sauce pan. The finished chicken can be garnished with herbs and served with the sauce.
Red bean lobio
Ingredients: 600 g of red beans, 400 g of onion – shallot or Crimean, 2 cloves of garlic, 1 tsp each of savory, coriander and uzho-suneli, hot red pepper, black pepper, 1 bunch of cilantro, tkemali sauce (or balsamic vinegar), salt, bay leaf, sunflower (or any other vegetable) oil for frying.
Preparation: pour the beans (if they are old, then the day before cooking), add salt, bay leaf to the water and cook for two to three hours until soft. 10 minutes before the end of cooking, remove the beans from the broth, mash them and return them back to the broth to simmer over low heat.
In a frying pan, sauté the finely chopped onion, and in a mortar, grind the cilantro, spices, garlic, and salt. Add the fried onion, ingredients from the mortar, and tkemali (vinegar) to the beans and cook for another 10 minutes. Serve the lobio in portioned pots, garnished with cilantro.
Desserts
Tiramisu, parfait and fondant are far away, and dreams about them are usually realized only in cafes on Saturdays. And charlotte, store-bought cookies and cherry pie from fast food have probably become boring. In this case, it is worth remembering simple recipes from ordinary products and delight your loved ones with delicious desserts. Carrots, plums, pumpkin and sea buckthorn are incredibly healthy and will definitely bring variety to your diet.
Pumpkin pie
Ingredients: 250 g of high-quality baked pumpkin, 50 g of walnuts, 3 cups of flour, 50 g of butter or margarine, 50 g of sugar, 0.5 tsp. baking soda, 0.3 tsp. citric acid, cinnamon, cloves and fruit jam for the filling.
Preparation: Grind the baked pumpkin with a blender and combine with flour, chopped nuts, butter (margarine), soda, citric acid, spices and sugar. Roll out ⅔ of the dough into a layer, put it on a greased baking sheet and spread the filling from any fruit jam. From the remaining third of the dough, roll out thin flagella and arrange them in a grid on top of the jam. To prevent the dough from sticking to your hands, you can generously grease them with sunflower oil. The pie should be baked at a temperature of 200-220 C.
Carrot muffins
Ingredients: 150 g butter, 150 g sugar, 3 eggs, juice and zest of half an orange, half a cup of flour, 150 g of any nuts, 1 carrot (about 150 g), 1 tsp. baking soda, 0.7 tsp. citric acid, cinnamon, ground ginger, vanilla, 2 tbsp. mascarpone cheese, powdered sugar, lemon juice.
Preparation: beat the butter with sugar and yolks, beat the egg whites with salt separately, combine the two masses. Add the zest and orange juice, continue to beat together. Add the chopped nuts, grated carrots, spices, soda with citric acid and sifted flour. Knead gently, maintaining the splendor. Fill the muffin tins with the dough and place them in an oven preheated to 180-190 ° C. Bake for about half an hour, readiness can be checked with a toothpick. The finished muffins should be covered with glaze. To do this, mix mascarpone cheese, powdered sugar and lemon juice. The last two ingredients can be used to adjust the thickness. The cooled cupcakes should be covered with glaze and decorated with nuts.
Plum clafoutis
Ingredients: 4 tbsp. flour, 12 large plums, 8 eggs, 300 ml cream, 6 tsp. powdered sugar, 2 tsp. butter, 2 tsp. sugar.
Preparation: pit the plums and cut into slices. Grease a baking dish with butter, place the plums in it and sprinkle them with sugar. Beat the eggs with powdered sugar until fluffy, add the cream and continue beating. Add the flour, whisking continuously. Pour the batter over the plums and place the pie in the oven, preheated to 200°C. Baking time: 20-25 minutes.
Kefir cocktail with sea buckthorn
Ingredients: 200 g of sea buckthorn berries, 250 ml of kefir, 1.5 tbsp. of honey.
Preparation: Grind the sea buckthorn berries with a blender and rub the mass through a sieve. Then add honey and mix the mixture. Beat the kefir with a mixer and pour in the sea buckthorn puree, continuing to beat. The drink is ready! It is recommended to consume the cocktail freshly prepared, you can decorate the glass with berries, mint or chopped nuts.
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