Autumn meals and desserts ~ All about season

Hello everyone and welcome to my blog.

For today I have decided to write about the meals and desserts that you can make this fall days. in the comment you can divide your recipe for the autumn meal. I hope you like the post and list of meals I have chosen. xxLaura

Pumpkin soup

All I can say is that this soup very delicious. This is a classic,easy pumpkin soup that is very fast to make.

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
1 leek, white part only, finely sliced
1 garlic clove, crushed
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg
1kg peeled pumpkin, diced
1 large potato, peeled, diced
1L Massel chicken style liquid stock or vegetable liquid stock
1/2 cup (125 ml) thin cream

Method

Step 1; Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.

Step 2; Return soup to pan, stip through cream and reheat gently. Season and add little more nutmeg it desired.

The second meal is spaghetti with calamari, chilli and parsley crumbs

Ingredients

300g small calamari tubes
1/4 bunch flat-leaf parsley
70ml extra virgin olive oil, plus extra, to drizzle
35g (1/2 cup) breadcrumbs
350g Barilla Spaghetti
2 long red chillies
3 cloves garlic
1 cup baby rocket
2 lemons

Method

Step 1; Bring a large saucepan of salted water to the boil. Meanwhile, using a sharp knife, make a cut lengthwise down each calamari tube, then open out flat. Score insides in a fine crosshatch pattern, then cut widthwise into 5mm-wide strips.

Step 2; Tear leaves from parsley and finely chop. Heat 1 1/2 tablespoons oil in a frying pan over medium heat. Add breadcrums, parsley and 1/2 teraspoon salt. Stir it 4 minutes or until golden and toasted. Spoon into a bowl. Wipe pan clean and reserve.

Step 3; Add pasta to boiling water and cook until al dente.

Step 4; Meanwhile , cut chillies in half lengthwise, discard seeds, then finely chop. Heat remaining 2 tablespoons oil in reserved plan over high heat. Add chilies and calamari, than crush over garlic. Cook, tossing, for 1 minute or until calamari is opaque. Remove from heat.

Step 5; Drain pasta and return to pan. Add rocket, calamari mixture and tree-quarters of the crumb mixture. Zest and juice 1 lemon into pan, then cut remaining lemon into wadges.

Step 6; -toss pasta to combine, then divide among bowls. Drizzle with a little extra oil, then scatter with remaining crumb mixture. Serve with lemon wedges.

The last meal is the apple pie. I love this.

Ingredients

2 1/2 cups (375g) plain flour
1 teaspoon baking powder
Pinch salt
2 tablespoons caster sugar
2/3 cup (160 ml)olive oil
1 egg yolk
1 egg white, lightly whisked
1.25 kg apples, peeled, thinly sliced
1 tablespoon fresh lemon juice
1/2 cup (115 g) caster sugar
1 teaspoon ground cinnamon

Method

Step 1; Combine the flour, bakin powder, salt and sugar. Combine the oil, egg yolk and 1/2 cup of iced water. Stir into dry ingredients until combined. Knead until smooth. Divide into teo portions, cover and refrigerate for 30 minutes. Preheat oven to 180*C

Step 2; Roll out one portion of pastry to line a 25cm round pie dish. Brush with egg white. Toss the apples in lemon juice. Combine the cugar and cinnamon.

Step 3; Place half of the apples in the pastry case. Sprinkle over half of the cinnamon sugar. Repeat. Roll out remaining pastry. Place over the apples. Press the edges to seal. Trim. Make 2 slits on top and decorate with leftover pastry. Brush with egg white. Sprinkle with a little extra sugar.

Step 4; Bake for 40-45 minutes until golden.