Fall Recipes To Keep You Warm This Autumn!

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fall recipes

Fall Breakfast Recipes To Keep You Warm This Autumn!

Autumn is just around the corner, and here in London, this means cozy evenings in with blankets, winter coats, change in winter leaves, nice strolls in the park. Even better is that we get to try out new fall recipes that we see on Pinterest or Youtube. Here are some of our favourites! Give them a go and you won’t be disappointed!

fall recipes

Breakfast

Apple Pie Oatmeal

A lot of people would argue that Oatmeal is a boring food that’s bland, has a weird texture and has no flavour. We however see that as a positive. When you have something so plain, you can basically dress it up however you’d like it. With this recipe here, you get both sweet and savoury to tickle your tastebuds, the addition of the nuts adds to texture, its comforting in the sense that it seems like you’re getting a hug from within, it’s filling and most importantly, it tastes naughty but is super healthy and will keep your stomach satiated and happy throughout your morning. This is one of those fall recipes that is a must try!

Here’s what you need:

  • 2 cups milk of choice (Soy or whole milk works best with this )
  • 2 cups water (or more milk)
  • 1 cup steel cut oats (You could you rolled oats or instant oats, whichever you prefer)
  • 2 or 3 apples
  • 1 tbsp flax meal or seeds (for that extra health boost)
  • 1 tsp vanilla extract
  • 2 tsp apple pie spice (or 2 tsp cinnamon with two pinches each of nutmeg, allspice, and ginger)
  • 1/2 tsp golden syrup or brown sugar
  • 1/8 tsp salt
  • Nuts of your choice (Pecans work best with this)

How you make it:

  1. Add milk and water to a large pot over medium heat and wait for it to come to a boil.
  2. While waiting, prepare your apples. Grate some and dice some them into as small of pieces as possible.
  3. Once the liquid comes to a boil, add the oats, diced/grated apple, and flaxseed. Reduce heat to medium and let it simmer.
  4. Stir occasionally. After about ten or fifteen minutes, add vanilla extract, apple pie spice, brown sugar or golden syrup, and salt. Stir.
  5. When you’re happy with the consistency/texture of the oatmeal, transfer to four or five serving bowls. Add a splash of your milk of choice and any other additional toppings (pecans and additional golden syrup or maybe even honey are wonderful).

fall recipes

Lunch

Butternut Squash and Carrot Soup

Who says soup doesn’t fill you up. In fact, we think that this dish we’re about to show you is perfect. It’s light but will keep you feeling full at the same time. This hearty vegetarian soup is supremely satisfying on a chilly fall day.

What you need:

  • 1 medium Butternut Squash
  • 6 sprig fresh thyme
  • 4 sprig fresh sage
  • 2 tbsp. small sage leaves
  • ¼ tsp. cayenne pepper
  • ¼ tsp. ground cinnamon
  • Kosher salt and pepper
  • 1 large onion
  • 2 medium carrots
  • 1 stalk celery
  • 1 tsp. olive oil
  • ¼ tsp. paprika
  • sour cream

How you make it:

  1. Peel the squash. Cut 1/2 inch off the bottom and top and throw away. Cut the squash in half, scoop out the seeds and save it in a small bowl. Cut the squash into 2-inch pieces. Using kitchen twine, tie the thyme and sage sprigs together.
  2. In a slow cooker, whisk together the cayenne, 1/4 teaspoon cinnamon, 5 cups water, and 1/2 teaspoon each salt and pepper. Add the squash, herbs, onion, carrots, and celery and mix to combine. Cook, covered, until the vegetables are very tender, 6 to 7 hours on low.
  3.  Rinse the squash seeds. Place them on a paper towel and let them dry until you wanna use it.
  4. Ten minutes before serving, heat the oil in a small skillet over medium heat. Add the seeds and cook, tossing, for 3 minutes. Sprinkle with the paprika and a pinch cinnamon. Add the sage leaves to the skillet and cook, tossing, until the seeds are toasted. It roughly takes about 2 minutes.
  5. Remove the herbs from the soup. Use a blender and purée the soup. Ladle the soup into bowls and top with the spiced seeds and sage. Dollop with sour cream, if desired.

fall recipes

Dinner

Thai Chicken Green Curry

Nothing is more satisfying that a Thai Green Curry. This is one of those fall recipes that has the excitement of exotic Asian spices that combine sweet, savoury, spicy and sour all at the same time which pack a really nice punch to your taste buds! It really packs a flavour punch!!

What you need:

  • 750 g skinless free-range chicken thighs
  • groundnut oil
  • 400 g mixed oriental mushrooms
  • 1 x 400g tin of light coconut milk
  • 1 organic chicken stock cube
  • 6 kaffir lime leaves
  • 200 g mangetout
  • ½ a bunch fresh Thai basil
  • 2 limes
  • CURRY PASTE
  • 4 cloves of garlic
  • 2 shallots
  • 5cm piece of ginger
  • 2 lemongrass stalks
  • 4 green Bird’s eye chillies
  • 1 teaspoon ground cumin
  • ½ a bunch of fresh coriander
  • 2 tablespoons fish sauce

How you make it:

  1. To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor.
  2. Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Trim and add the chillies along with the cumin and half the coriander (stalks and all). Blitz until finely chopped, add the fish sauce and blitz again.
  3. Slice the chicken into 2.5cm strips. Heat 1 tablespoon of oil in a large pan on a medium heat, add the chicken and fry for 5 to 7 minutes, or until just turning golden, then transfer to a plate.
  4. Tear the mushrooms into even pieces. Return the pan to a medium heat, add the mushrooms and fry for 4 to 5 minutes, or until golden. Transfer to a plate using a slotted spoon.
  5. Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.
  6. Pour in the coconut milk and 400ml of boiling water, crumble in the stock cube and add the lime leaves. Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.
  7. Stir in the chicken and mushrooms, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through, adding the mangetout for the final 2 minutes.
  8. Season carefully to taste with sea salt and freshly ground black pepper. Pick, roughly chop and stir through the basil leaves and remaining coriander leaves. Serve with lime wedges and steamed rice.

Be sure to try these ones out! We’re sure you won’t be disappointed!

 

 

 

 

 

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