The Fall Cookbook: 3 course meal to try this fall

 

In the heart of Autumn, its bountiful harvest brings a symphony of flavors to our tables. The seasonal dishes during this enchanting time of year are not only comforting but also irresistibly delicious, celebrating the richness of autumn’s finest ingredients such as pumpkins, nuts etc. In this post, I share recipes that I found and tested, to create a full Fall meal, with soups, desserts and all!

The soup: Pumpkin soup. (serves 4)

This dish is a comfort soup that has been made for years in our home. And one of the best parts is the preparation, cause very few things can capture the essence of Autumn more than the scent of a freshly cut pumpkin!

ingredents: 

2 tablespoon(s) olive oil
1 onion cut in four
500 g pumpkin,
two small potatos peeled and cut in four
1 teaspoon sweet paprika
1 chicken bouillon cube

1 tablespoon of butter (or cream)

salt pepper

Place a pot over heat and add the olive oil, the onion and the potatoes.
Peel and cut your pumpkin in small slices, and add it in the pot.
Saute all ingredients for two minutes and then add the chicken bouillon cube, salt, pepper, paprika, the water, and simmer for 30-40 minutes.
Remove from heat, add the butter and beat with an immersion blender.
You can serve it with croutons or frizzle bacon, or as I do: just like it is!

The first course: Mushroom risotto

250 g arborio rice
350 g champignon mushrooms cut in slices
2 tablespoon of olive oil
1 onion chopped
2 cloves of garlic chopped
150 g white wine

1 vegetable bouillon cube in about a lt of boiling water
1 teaspoon of truffle oil
150 g grated parmesan cheese
salt - pepper

Place a frying pan over high heat and let it heat up well and add the oil to warm.
Add the mushrooms, and let them cook without stirring for a few seconds.
Add the salt, onion, and garlic, keep browning them.
Add the rice and stir for one minute by moving the pan before deglazing with the wine.
Let alcohol evaporate before you add the vegetable broth.
Let it cook for around 20 minutes while adding more hot water in small portions -if needed-
Remove from heat and add the parmesan and the truffle oil. 

The main dish: Beef stew

1 onion chopped

2 cloves of garlic chopped

2 carrots chopped

50ml vegetable oil

1 kg beef , rump

50 g all-purpose flour

1 cinnamon stick

salt

pepper

500 g red wine

2 tablespoon thyme

800 g tomatoes

1 tablespoon granulated sugar

Place a nonstick pot over heat and add the oil along with the vegetables, salt, pepper and thyme. Sauté for 2-3 minutes until they caramelize nicely.

Cut the meat into small pieces and coat them well with the flour. Add the pieces in the pot and sauté for 2-3 minutes until golden on both sides.

Add the red wine.

Grate the tomatoes and add them to the pot along with the sugar

Cover pot with lid, lower heat to medium and simmer for 2 hours.

The stew is served with rice, or salad.