▷ 4 easy recipes with autumn fruit and vegetables #1

The beautiful season offall it arrived on September 23rd and vegetable garden it was fruitful. What are the key products of the autumn season? Side vegetable we find the unbeatable pumpkins and pumpkins, the protagonists of the season. But also chard, cabbage, chard, parsnips and porcini mushrooms. Side fruitthey are more apples, pears and citrus fruits, but also exotic fruits. Discover 4 recipes that smell of autumn with porcini mushrooms, chard, figs and clementines. Get your pans on!

Autumn vegetable recipes

Recipe found on Cuisine et Vins de France

Ingredients:

1 shortcrust pastry
150 g of chard leaves
4 eggs
400 g of ricotta
30 cl of liquid cream
50 g of pine nuts
Salt, pepper

Preparation:

Line a tart mold with the dough. Prick it and put it in the oven for 10 minutes of blind cooking.

Separate the chard leaves from the ribs.

Wash the leaves and blanch them for 2 minutes in boiling salted water. Drain them carefully.

Break the eggs into the bowl of a food processor, add the cream, ricotta, salt and pepper. Blend on high speed until smooth.

Add the chard leaves and pour everything onto the base of the pre-cooked tart.
Sprinkle with pine nuts and bake for 45 minutes.

Recipe found on: Let’s have dinner at Nanou (go and check it out, it’s fantastic)

For 6 people:

500 g of mushrooms
1 shallot
100 g of white wine
20 to 30 cl of liquid crème fraîche
20 g of butter
1 tablespoon olive oil
1 tablet of porcini mushroom broth
30 g of dried porcini mushrooms
30 g of chopped hazelnuts
2 sprigs of thyme
1 bay leaf

Preparation:

Rehydrate the dried mushrooms with 1 liter of boiling water and let them rest for 15 minutes. Drain and reserve the water to dilute the bouillon tablet.

Wash and brush the fresh porcini mushrooms, set aside 2-3 mushrooms for decoration, cut the rest.

Brown the shallot in the butter, add the fresh porcini mushrooms, the rehydrated porcini mushrooms, the aromatic herbs and cook for 5 minutes. Add the white wine, cook for 2/3 minutes and add the broth. Bring to the boil, cover and cook for 25 minutes.

Pour the mushrooms into the blender and add the broth and cream until you obtain the desired consistency. Blend until you get a very smooth soup.

Divide the soup between bowls and sprinkle with toasted hazelnuts and slices of golden porcini mushrooms.

Autumn fruit recipes

Ingredients for 2 jars:

500 grams of peeled organic clementines
300 grams of sugar
organic Corsican clementine peel

Preparation:

Wash the clementines, remove some zest.

Divide them into quarters and remove the white skin.

Weigh the quarts to find out how much sugar you need. (for 500 grams of clementine segments, 300 grams of sugar)

Place the clementine segments with the sugar in a saucepan. Simmer.

After 15 minutes, take the immersion blender and puree the jam.

Continue cooking for 15 minutes.

Remove any foam that forms around the edges. Take some jam and drop a drop onto a plate. If it freezes, it’s ready!
Pour the hot jam into the sterilized jars. Close them and turn them over

Recipe found on Fashion Cooking (This is the blog of Anne-Sophie from M6’s Meilleur Pâtissier)

Ingredients:

1 shortcrust pastry
7 to 8 ripe figs depending on size
1 egg
60 g of almond powder
50 g of butter + a few shavings
50 g of sugar
2 tablespoons of brown sugar

Preparation:

Almond cream: melt the butter and let it cool. Beat the egg and sugar. Add the melted butter then the almond powder and mix gently.

Wash the figs and cut them into quarters, leaving each quarter attached to the fig. Roll out the dough and garnish with almond cream. Add the figs cut into quarters, pressing them lightly into the cream. Fill the holes with fig quarters. Sprinkle with small shavings of butter.

Place in the oven for 30 minutes until the almond cream is golden.
Remove from the oven, sprinkle with brown sugar and leave to cool for a few moments before serving.