These Tasty Recipes for the Autumn Season Really Rocks!
Enjoying food and cooking different food recipes for the autumn season is a great way to celebrate life. Even in the most mediocre of days we can still find ways to enjoy life by socializing with friends and family members. Of course, what is socializing without something to eat and drink, right? Since autumn is approaching, here are some food recipes for the autumn season that you may want to try while lavishing the cold weather.
It’s just 44 days more before autumn hits us and with the weather starting to get cold, you may want to stay indoors most of the time. Autumn and Winter, the two endearing seasons that’s seemingly heavenly and inspiring – especially watching all those yellow and brown leaves falling, ice and snow caressing your skin – but are basically slow months of the year. And you’ll probably just lounge around, watch tv or movies, play video games, annoy your family members or do just about anything to not remind yourself that your life has taken a mediocre turn for a few months. But one thing is for sure no matter what season it is – you’ll always get hungry and crave for food.
Speaking of which, here are 4 best food recipes for the autumn season to prepare:
Tomato Chutney Autumn Style
Chutney is a delicious recipe from India and they’re like gelatin-like paste or mashed fruit or vegetable that you can put on top of bread, cakes or biscuits as toppings to enhance their taste. There are a lot of ways to make a chutney and it can be made with coconuts, peanuts, curry leaves and many other variations of fruits and vegetables. But for this particular topic we will make the tomato chutney in autumn style!
- 750g cooking apple with its cores removed and chopped
- 2 tsp salt ½ tsp ground ginger
- 250g raisins
- 375g light muscovado sugar
- 350ml cider vinegar
- 1 green pepper, chopped and removed of its seeds
- 1kg ripe tomato, peeled and chopped
- 250g onion, chopped
Set the stove to medium heat, then pour in all the ingredients in the pan. Stir the ingredients until the sugar dissolves. Cover the pan and let the mixture boil for 40 – 45 minutes until the fruits have become tender and has thickened like a paste. Once cook, then turn off the stove and let cool. Transfer the chutney into a clean container and seal it air-tight.
Vegetable Soup with Cheesy Toasts
What’s the best remedy for cold weather? Turning on the house heater, get a cup of coffee and watch your favorite movies or tv shows. But I think this one treat would also be a great autumn meal when you want to tuck yourself in the sofa as you relate to your favorite characters in Game of Thrones or be awestruck with some science documentaries in History Channel! The vegetable soup with cheesy toasts which is one of the best recipes for the autumn season (we ran out of better descriptions but will update this post once we have one) is the best way to spend your lazy days during the autumn season, and here’s how you can prepare it.
- 1 tbsp finely chopped fresh rosemary ½ tsp sugar
- 3 tbsp chopped fresh parsley
- 2 carrots, chopped in smaller pieces
- 425ml/¾ pint vegetable stock
- 1 potato, chopped to tiny pieces
- 1 leek, chopped quite small
- 410g can chickpea, drained and rinsed
- 2 x 400g cans chopped Italian tomato
- 1 garlic clove, finely chopped
For the toasts
- 1 garlic clove cut in two pieces
- 50g edam, finely grated
- 8 slices of baguette, cut on the diagonal
Cook the garlic sugar and rosemary, as well as the stock vegetables in a large saucepan. Put some seasoning along with the other ingredients, cover it and let simmer for a quarter of an hour or longer until the vegetables have become tender. Heat up the grill to prepare it to cook the rest of the ingredients later on. Put the tomatoes in the blender until it becomes smooth, then mix the chickpeas and parsley into the vegetables. Lower the heat and stir the mix occasionally. And now for the toasts; take a slice bread and use the garlic cloves that was previously cut in half and rub them on the sliced bread. Grill each side until they become golden brown, then marinate with edam cheese until they’re bubbling. After a few minutes you may now enjoy your vegetable soup and cheesy toasts.
There’s Nothing more Delightful than Enjoying Great Recipes for the Autumn Season while Doing Your Favorite Activities
Baked Fruity Autumn Pudding
What’s better than a pudding? A pudding that’s bursting with a lot of fruit flavors, of course! The best thing about the baked fruity autumn pudding is that it doesn’t spoil too quickly like other foods, and you can just reheat it the next day in case you weren’t able to finish it today. This would make a great treat as one of the best recipes for the autumn season if you’re expecting company during these lazy days, then you may want to prepare the baked fruity autumn pudding. Here’s how you can do that.
- 140g shredded suet
- Zest 1 lemon
- 300g self-raising flour
- 2 tbsp butter, plus extra for greasing
- 1 ½ tsp cinnamon
- 450g mixed autumn fruit (peeled apples, pears, blackberries and ripe plums)
- 200g caster sugar
Heat oven around 180 degrees Celsius (fan) and 160ºC (gas). On the 1.2-liter pudding basin, cut small paper segments (2 x 5 cm wide each) grease them with butter, then line them up the corners of the basin as well as the bottom of it and cross them until you’ve completely covered the entire base. Allow the strips to hang over lose the sides of the pudding basin, so you can remove the pudding with ease once it’s been cooked. Re-grease it with butter as you lay a square foil about the same size of the parchments putting them on top of each other, while you fold down a pleat in the mid section. Chop pears, apples and plums into 1cm cubes and put them in a clean container and then add the blackberries to make the pudding’s fillings. Add the 125g sugar, butter and cinnamon, then stir and set it aside for later use.
Although this rather sweet for recipes for the autumn season will take some time to prepare, it is worth all that effort you’ll put into it as you will enjoy the taste if you got it right.
Using a colander, filter the flour and collect the refined flour on a bowl, then mix the zest and sugar in suet. Add ¼ cup of water on the mixture and mix it with a cutlery knife thoroughly, then repeat the process until the dough is soft enough to bake. Make the dough into a smooth ball with your hands. Spread some flour on the kitchen counter or a metal sheet where you mix dough or make bread on and tip the dough slightly. Split the dough into two parts (one a ¾ size and the other ¼), then 3/4 portion of it press and roll into a cylindrical shape about 20cm in length. Put it into the pudding basin and fill up to the sides until it pours out slightly over the edges. Pour in the fillings into the pastry case. Make a lid from the remaining ¼ dough and firmly seal the edges of the pastry together.
Place the aluminum foil on top of the paper parchment, then make a fitted lid by squeezing and pressing the foil round the edges. Cut a string fiber and tie it tightly around the lid and create a handle made of the same string (double the knots to make handle strong). Place it in a roasting tin, then pour hot water to fill up 1-2cm below the foil line. Continually add water to steam the pudding as you cook it for 2 hours. Once cooked, then you can make up to 8 servings at a time.
Filipino Congee (Lugaw)
Perhaps you’re familiar with hot soup that’s mostly sweetened, but if you tried the “lugaw” or Filipino congee, then you will be treated with delicious salted congee with lots of meaty extras, herb toppings and a lemon or calomondin tinge to the taste. It’s basically rice porridge with different toppings and it may include, but not limited to beef, pork, chicken, boiled eggs, os strips, tokwa, siomai, chicharon and many more! I had to save this great recipes for the autumn season for last just because it is quite delicious. Here’s how to cook it.
- Plain white rice
- Chicken broth, vegetable broth or a bouillon-based broth
- Powdered ginger
- One chicken breast or 1 quarter pound beef or pork
- 2 tablespoons olive oil
- Lemon or calomondin
- Garlic, 4 cloves
- Optional additives include salt, fish sauce, fresh-cracked black pepper, and soy sauce
- Boiled eggs
- Chopped scallion
Pour 10 cups of water into a large casserole and add the bouillon or chicken/beef/pork broth cubes and salt. Boil the mixture at 100ºC and stir it constantly for 10 minutes until the rice porridge is soft. Reduce temperature to 25% and let it simmer for 20 minutes more until it cooks. Pour in the meat (whatever meat you’ve selected for this recipe whether pork, beef or chicken), add ginger, then increase heat to 50% and let it simmer for 5 more minutes until the meat is cooked. Take note that chicken meat, beef and pork meat cook at various heat conditions and duration. Chicken takes about 10 – 15 minutes to cook, pork cooks roughly around the same time and beef takes twice longer to cook. Perhaps the only salty-sourly selection among the recipes for the autumn season on this list, but is nevertheless delicious in its own right. Ladle the lugaw in a 25-ounce bowl, put the chicharon, scallions, sliced boiled eggs, powdered ginger, fish sauce, soy sauce, and black pepper on top. Mix thoroughly and try it. You’ll go for a second and a third bowl of congee for sure!