Autumn is one of our favorite seasons. The kids are back at school, we've settled into our daily routine! In addition, the cooler weather makes it possible to prepare heartier dishes and many cozy desserts with pumpkin and apples - the kind of dishes that you can't wait to eat.
Alfredo pasta with pumpkin
Pumpkin gives this classic dish a velvety texture, allowing you to cut back on the cream and oil without sacrificing flavor. Pasta is quick to prepare, so you can even enjoy it on a weekday.
Ingredients:
3/4 cup heavy cream
3 tablespoons of unsalted oil
350 g of pumpkin, cut into cubes
1/2 teaspoon of nutmeg
salt
a pack of fettuccini
grated parmesan
Recipe:
Add cream, oil, pumpkin, and 3/4 cup water to a medium saucepan and bring to a boil. Reduce the heat and cook until the pumpkin is soft. Puree with a blender until very creamy and smooth, 3-5 minutes. Season with nutmeg and 1 teaspoon of salt. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup of the starch water from the pasta and drain the pasta. Add the pasta and Parmesan cheese to the pumpkin sauce and mix thoroughly. Add reserved water as needed, bringing sauce to desired consistency. Serve with parmesan cheese and grated nutmeg.
Baked chicken thighs with an apple
Apple juice and apples give this chicken stew a particularly autumnal feel.
Ingredients:
4 chicken thighs
2 apples (preferably sour)
1 onion
2-3 cloves of garlic
1 cup chicken broth
1/2 cup dry white wine
2-3 sprigs fresh thyme (optional)
Salt and pepper to taste
Oil (for example, olive)
Recipe:
Start with chicken thighs. Salt and pepper them to taste. Heat a heavy-bottomed frying pan or saucepan over medium heat and add the raising oil. Fry the thighs until golden brown on both sides. Transfer them to a plate. In the same pan, fry finely chopped onion and garlic until soft. Add the diced apples to the onions and garlic. Continue to cook for 3-5 minutes until the apples are soft. Return the seared chicken thighs to the pan. Add dry white wine and bring all ingredients to a boil. Then add the chicken broth and thyme sprigs (if using). Cover with a lid and simmer over low heat for 30-40 minutes, until the chicken becomes tender and juicy. Periodically check the liquid level and, if necessary, add more broth. When the stewed chicken thighs are ready, serve them with apples and sauce. If desired, sprinkle with fresh thyme and serve hot.
Carrot soup with baked vegetables
Ingredients:
6 medium carrots
2 medium onions
2 medium potatoes
3 garlic cloves
4 tablespoons olive oil
Salt and pepper to taste
6 cups chicken or vegetable broth
1/2 cup cream (optional, for a creamy texture)
Fresh herbs for garnish (parsley, cilantro, or basil)
Recipe:
Preheat the oven to 200°C. Peel the carrots, onions and potatoes and cut them into large pieces. Finely chop the garlic. Spread the chopped vegetables and garlic on a baking sheet, add olive oil, salt and pepper. Stir to coat the vegetables evenly with the oil and spices. Roast the vegetables in the preheated oven for 30-40 minutes or until they are tender and easily pierced with a fork. Before removing the vegetables from the oven, make sure that they have acquired a golden crust. Transfer the baked vegetables to a large pot and add the chicken (or vegetable) broth to them. Bring the pan to a boil and then reduce the heat. Let the soup simmer over low heat for 10-15 minutes. If desired, add cream for a creamier texture and continue to cook the soup for another 5 minutes.
When serving, sprinkle with fresh herbs (parsley, cilantro or basil) and serve hot. You can also add croutons or croutons if you wish.
