What beautiful eats this November? From traditional recipes to more exotic dishes, here are 9 easy and gourmet seasonal recipe ideas.
During this fall season, many types of cabbage (cauliflower, Romanesco cabbage or Brussels sprouts) and squash (butternut, pumpkin, spaghetti, etc.) are available at market stalls. You’ll also find spinach, watercress, leeks or even sweet potatoes.
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Of course, it still is Mushroom season. Take the opportunity to treat yourself to oyster mushrooms, porcini mushrooms or even chanterelle mushrooms.
On the fruit side, it’s time for apples, pears, kiwis, chestnuts, but also mandarins. Enough to fill vitamin C!
its arrival first cold Usually synonymous with tasting traditional family meals like soups or gratins. However, don’t hesitate to twist your recipes by, for example, making roasted and spiced vegetables or garnishing them with a curry sauce.
To meet the flavors in November, here 9 recipe ideas Easy to cook, and above all very tasty!
Roasted Pumpkin with Garlic and Red Onion Cut 1 pumpkin in 2, core it and quarter the flesh. Arrange them on a baking sheet lined with parchment paper. Season with salt, pepper and a few sprigs of thyme. In a bowl mix 4 tbsp. olive oil in s, 2 tbsp. Honey, salt and pepper at s. Add 10 crushed cloves of garlic to this preparation (or cut a head of garlic in 2 and then place directly in the dish) and pour the marinade over the squash pieces. Before putting everything on the plate, peel and cut 1 red onion into rings. Bake the vegetables for 30 minutes at 180 degrees Celsius. Then serve with rice and lemon curd sauce.
Pan-fried Brussels sprouts and bacon For 4 people. Wash 650 grams of Brussels sprouts, cut the stems and remove their first leaves. Cook them in boiling salted water for 10 to 15 minutes. Peel and mince 1 shallot. Then brown 100g of bacon in a pan, then add the shallots before cooking everything for a few minutes. Then add the Brussels sprouts and brown in the pan for 5 minutes before serving.
Butternut curry and chickpeas For 4 people. Slice 1 butternut squash. Reserve 200g for this recipe and use the rest for another preparation (such as a soup). Chop 1 white onion and 1 garlic clove. Brown them for 5 minutes in a casserole dish with a drizzle of olive oil without browning. Then add 2 tbsp. s red curry paste (or curry powder) and mix. Add the butternut pieces and a 400g can of peeled tomatoes. Stir the mixture and simmer for 15 minutes. Then add 300 ml coconut milk and continue cooking for 15 minutes. By the end of this, the butternut flesh should be tender. Add 500 grams of already cooked chickpeas to the preparation and leave to simmer for an additional 5 minutes. Off the heat, add 3 handfuls of baby spinach, stir, then serve with white rice.
Sweet Potato, Spinach and Feta Quiche Peel 400 grams of sweet potatoes. Steam the vegetables for 15 minutes. Then spread a shortcrust pastry on a pie pan lined with parchment paper. Before adding sweet potato cubes, sift this flour. Then add 100 grams of crushed feta. In a bowl, whisk 3 eggs with 15cl light cream, salt and pepper. Pour this mixture into the pie pan. Add a few fresh spinach leaves and an extra 100g of feta. Bake the tart for about 35 minutes at 180 degrees Celsius.
Endive, Apple and Walnut Salad For 4 people. Wash and cut 3 to 4 endives into rings (depending on their size). Peel 1 to 2 golden apples (optional). Cut 60g Emmentaler (or Roquefort) into cubes. Prepare a vinaigrette with 3 tbsp. olive oil in s, 2 tbsp. s balsamic vinegar, ½ tsp. Honey in s, ½ tsp. Mustard, salt and pepper in s. Arrange the endives, apples, diced cheese, a few crushed walnuts on 4 plates and drizzle with the vinaigrette.
Delicate pear and gorgonzola tart Peel and thinly slice 2 pears. Spread the puff pastry on a baking sheet previously covered with parchment paper and fluff with a fork. Add the pear slices and spread 120g Gorgonzola over the whole pie. Then a few pieces of crushed walnuts can be added. Season with a little pepper and a few sprigs of thyme before baking the tart at 180°C for 20 to 25 minutes. Serve with salad.
Chestnut and mushroom velouté For 4 people. Peel and mince 1 onion and 1 garlic clove. Slice ½ leek into thin strips. Slice 500g button mushrooms, and reserve 150g for the end of the recipe. Brown the garlic and onion in a casserole dish with a thin drizzle of olive oil. Then add the leeks before adding salt and pepper. Add 500 grams of fresh chestnuts and mushrooms. Sweat everything for a few minutes before adding 1 beef or vegetable stock cube, covering with water. Cook on medium heat for 20 minutes. While cooking, add the remaining mushrooms and brown them in the oven at 180 degrees Celsius for 10 minutes. When the vegetables are cooked, mix them with half the cooking water before adding 20cl of light cream or soya cream. Adjust texture and seasoning if necessary. Pour the veloute into the soup plate, add the mushrooms and the toasted and crushed hazelnuts.
Cauliflower, coconut and curry wings For 4 people. 1 Trim the cauliflower and cut into florets. In a first bowl mix 140 grams of wheat flour, 4 tbsp. Light curry in s, 2 tbsp. s tamari or salty soy sauce, 200 ml cold water and 1 pinch of salt. In a second bowl, make a breadcrumb with 140g panko breadcrumbs and 60g coconut. Dip the florets continuously in the seasoning and then place them in the breadcrumbs. Then cook the vegetable for 20 minutes at 180 degrees Celsius. Prepare a glaze while cooking by mixing 4 tbsp. s of olive oil and 2 tbsp. of agave syrup in s. Then coat the florets with this mixture using a brush and continue cooking for 20 minutes. Serve the florets with your choice of sauce (yogurt sauce or sweet and sour sauce).