Autumn is coming in and with the colder weather comes the needs for nourishing but healthy foods. Keeping healthy and avoiding the stodge associated with winter foods is possible, especially if you have a great kitchen to prepare these fantastic dishes. Here, we show you some great healthy and warming dishes to see you through autumn and well into winter.
Autumnal Dishes You’ll Eat All Year Round!
Soup of Goodness
There’s nothing better than a warming soup and you’ll get a thrill from this nourishing and filling dish. It has absolutely everything – antioxidants from the coconut, vitamin A from the pumpkin, fat from the butter, iron from the basil and minerals and vitamin B from the shallots.
1. 1 tablespoon vegetable oil
2. 10g butter
3. 1 clove garlic, chopped
4. 5 shallots, chopped
5. 1 small fresh red chili, chopped, (you can add more if you like it hot!)
6. 2 tablespoon chopped lemongrass
7. 500ml chicken stock
8. 350ml coconut milk
9. 475g peeled and diced pumpkin
10. 1 bunch fresh basil leaves
In a saucepan, heat the oil and butter over a low heat. When the butter is melted and the sizzle stops, add garlic, shallots, chilies and lemon grass, and cook them until fragrant. Add in chicken stock, coconut milk and pumpkin, stir and bring to the boil. Cook until the pumpkin softens then blend the soup to a smooth or slightly chunky consistency, whatever you prefer. Garnish with basil leaves and serve hot!
Recipe 2: Autumn Chutney
A gorgeous chutney that can be enjoyed with wholegrain crackers, or as part of a salad dish – you can even pair it with a roast dinner instead of cranberry sauce!
1. 1kg ripe tomatoes, peeled and chopped
2. 750g cooking apples, peeled, cored and chopped
3. 350g brown sugar
4. 200g onions, chopped
5. 200g raisins
6. 1 green pepper, deseeded and chopped
7. 1 tbsp freshly ground black pepper
8. 2 tsp salt
9. Tsp ground ginger
10. 300ml cider vinegar
In a large pan, add everything except the black pepper and bring to boil. Stir over medium heat till the sugar dissolves and all the fruits are tender and thickened. It will take around 50-60 minutes to prepare this chutney. Cool it, add black pepper and store in the jars.
Recipe 3: Autumnal Coleslaw Salad
There’s no reason you shouldn’t eat salad in the autumn, just make it meaty and filling
1. 4 tbsp. low-fat natural yogurt
2. 3 tbsp. mayonnaise
3. 2 tbsp. mustard
4. Splash of soy sauce
5. 3 tbsp. flat-leaf parsley, chopped
6. 1 celeriac, peeled, julienned
7. 3 carrots, peeled, julienned
8. Red cabbage, very thinly sliced
9. 2 apples, thinly sliced
10. Handful mixed seeds (we used sunflower, linseed and pumpkin)
11. Slices of ham, smoked duck or all time favorite bacon
1. Dry roast seeds in a pan, then take the pan off heat and add the soy sauce to it.
2. Toss the vegetables with yoghurt, mayonnaise and mustard. Over the top of it, add the soy and seeds mix.
3. Serve with ham or other meats.
Recipe 4: Goodness of Autumn
Sumac (one of the most overlooked spices around) gives this dish an autumnal zing!
1. Olive oil
2. 5oz cheese cut, into 2cm (3/4in) cubes
3. Coriander seeds, ground
4. 1 heaped tsp. sumac
5. 4 small beetroots, boiled and diced
6. 3 medium sweet-potatoes, peeled and diced
7. 3 small red-onions, quartered
8. 4 carrots, peeled and halved lengthways
9. 3 whole, heads of the garlic
10. 1 x 400g, (13oz) tin-chickpeas, drained, and rinsed
11. Parsley-leaves to serve
12. Extra virgin olive oil, to serve
1. On a large baking tray, place all the vegetables: beetroot, sweet potatoes, onions, carrots and garlic. Drizzle some olive oil and keep in a heated oven (200C)
2. Roast for around 45 minutes, turning vegetables occasionally.
3. Add cheese, chickpeas, spices, a little more oil (you can also add roasted chicken or ham) and bake for another 10 minutes.
4. Garnish the dish with parsley and extra, virgin olive oil and serve hot.
Recipe 5: Blueberry Cake
A little bit of pudding is not to be overlooked, but make sure you include some fruit!
1. 120 g butter, plus extra for greasing
2. 120 g caster sugar
3. 2 large eggs
4. 120 g self-raising flour
5. 200 g blackberries
1. Preheat oven to 180C/fan 160C/gas 4. Grease a 500g loaf tin.
2. In a mixing bowl, beat butter and sugar until light and fluffy, this is the most important task.
3. Beat both the eggs in the same bowl.
4. Mix 120g self-raising flour using cut and fold method.
5. Mix in the blackberries and put whole mixture in the loaf tin.
6. Bake for 45-50 minutes until golden. Remove from the oven and allow it to cool at least slightly before turning out.
These recipes and more can be prepared with ease in a stylish and functional kitchen, and if you’re looking to create a space where healthy cooking and eating reign supreme, with all the modern conveniences of top quality kitchen appliances, then Sheraton Kitchens must be on your list of brands to consider. Neff appliances make the preparation of food a dream and Sheraton Kitchens are a preferred choice of our kitchen designers here at Ramsbottom Kitchens – as they incorporate designer kitchen appliances into their classic designs with ease, allowing you to enjoy all these winter warmers in a space that is fully functional and stylish too.