5 autumn recipes with seasonal products
Taking advantage of the fruits and vegetables that the autumn season offers is the best way to save in the shopping basket with the products that fall naturally offers. Mushrooms and mushrooms, squash, grapes ... are some of the products that offer the possibility of suggestive dishes. Ideal to combat the cold, the fruits of autumn allow you to fill your palate with flavor and your table with heat.
5 recipes with typical autumn products
To make your whole family's mouth water, we bring you 5 autumn recipes with typical products, very simple and easy to prepare.
Seasonal mushroom cream
Ingredients for 4 people:
- 400 g of fresh mixed mushrooms
- 2 cloves of garlic
- 2 tomatoes
- 1 onion
- 2 carrots
- 1 L of vegetable broth
- Extra virgin olive oil
- iodized salt
Peel and chop the onion. Sauté in a pan with a little olive oil. When it starts to poach, add the peeled carrots and cut into pieces. Peel and chop the garlic and add them to the sauce too. Peel and cut the tomatoes and add them. When the sofrito runs out of liquid, add the cleaned and cut mushrooms. We keep simmering and let them become soft. Then pour the broth and let it simmer until it thickens. Add a pinch of salt and add a pinch of thyme.
Salad with pumpkin and feta cheese
Ingredients for 4 people:
- 500 g of pumpkin
- 100 g of cooked beet
- 100 g of lettuce mixture
- 100 g of feta cheese
- 50 g of walnuts
- For the dressing: 2 tablespoons of cider vinegar, 4 tablespoons of extra virgin olive oil, 1 teaspoon of lemon juice, lemon zest.
We preheat the oven to 200 degrees. Cut the squash into pieces of the same size, toss them in a baking dish and add two tablespoons of oil. We bake for forty minutes. Meanwhile, we chopped the diced beets as well as the feta cheese. In a flat dish we put a bed of mixed lettuce, add the nuts, the cheese, the chopped beet and finally the pumpkin cubes. To make the dressing mix all the ingredients in a covered container, shake vigorously and add it over the salad. Serve quickly
Chicken casserole with grapes
Ingredients 4 people:
- 4 chicken legs
- 1/2 Kg of grapes
- 1 small sweet onion
- 6 cloves of garlic
- 1 teaspoon thyme
- 1 branch of rosemary
- Black pepper
- 1 glass of bird broth
- 8 nuts
- Extra virgin olive oil
- A pinch of salt
Clean the chicken thighs, remove the skin. Peel the onion and pinch it very small, peel two cloves of garlic and lamínalos, reserve. To the other four garlics give them a blow to break them. Put the casserole to heat with a little extra virgin olive oil, brown the chicken legs lightly seasoned and add the whole garlic. When the chicken is browned on all sides, lower the heat and add the onion, let it poach a little, when it is tender add the thyme, rosemary, allspice, black pepper and half of the grape, previously washed.
Reduce a couple of minutes (raise the fire a little so that the grapes, which are cold, do not cut the cooking) and add the hot broth. Cover the casserole and let the chicken cook over medium-low heat. After about 20 minutes check the broth that remains and the cooking point of the thighs. Go turning them around. Add the rest of the grapes and the peeled and chopped nuts. Increase the heat so that the broth concentrates more quickly. When there is little juice (it should not be dry), add the rolled garlic that you had reserved, lower the heat and give it a few laps to make it. Turn off the heat and let stand for five minutes.
Grilled octopus with cream of carrots and mushrooms
Ingredients for 4 people:
- 6 cooked octopus tentacles
- 8 mushrooms
- Extra virgin olive oil
- iodized salt
- Pimentón de la Vera (spicy or bittersweet),
- For the carrot cream: 200 g of cooked carrot, 1 large clove of garlic, 1/2 glasses of chicken broth, 1/2 teaspoon of paprika de la Vera (spicy or sweet and sour), salt, 2 tablespoons of extra virgin olive oil.
Prepare the carrot cream, but first you must have cooked it. Once you have cooked them, put the indicated quantity in the glass of the blender. Add the previously peeled garlic clove and remove the germ from the inside. Add the broth and smoked paprika, a pinch of salt and mash. When you get a fine cream, add extra virgin olive oil and crush again to emulsify, test and rectify if necessary. Clean and dry the octopus well and cut the tentacles in half (if they are not very thick it will be preferable to make them whole), clean the mushrooms and cut them into thin slices.Spread the grill generously with extra virgin olive oil and make the mushrooms and octopus, depending on the size of the grill, you should do it in batches. Serve a generous spoonful of cream of carrots and hot paprika, place the octopus on the grill in the center of the dish and accompany with the mushrooms.
Roasted persimmons
Ingredients for 4 people:
- 4 large persimmons or 8 small ones
- Sugar
- Cinnamon
In a baking dish, place the persimmons, removing the stem and sprinkling lightly with sugar. We introduce in the oven, previously heated, to 180º with heat in both plates during more or less 20-30 minutes. Remove from the oven, let it cool, sprinkle each one with cinnamon and serve.
Marina Berrio
Advice: Association "5 a day". Among its actions, activities such as the "Educational Program 5 a Day" or "Sponsor a School", for the transmission of the values of a healthy diet in which more than 1,200 schools from all over Spain participate.
