Tag Archives: autumn recipes

My favourite Fall feast


As I´ve stated before – I really, truly, and utterly love Fall! The colors, the smell of rain, the crisp feeling in the air, and of course – the possibility to finally flaunt all those gorgeous Fall outfits we´ve been dying to show off!

Also in the kitchen, I love taking advantage of the changing seasons – so what is better than mushrooms for Fall? My favourite is chanterelle, and ideally I would like to pick it myself. However, It´s not easy to find everywhere, so it you can´t pick it yourself, buy some.

2007-07-14_Cantharellus_cibarius

For my Fall feast you need (for 2 persons):
About 0,5 liters of chantarelle
2 slices of your favourite bread
Butter, salt and pepper

It´s super easy peasy:

Fry the chanterelles on high heat until the liquid in the mushrooms disappear, then lover the heat so they don´t burn. Take a piece of butter (I love it – so I take quite a big piece of butter) and stir it into the mushrooms. Season with salt and pepper.

Take the bread and fry it gently in some oil in the pan, just until the bread turns crispy.

Put the chanterelles in the slice of bread – and enjoy!

kantarellmacka2

The picture is borrowed from here

What´s your favorite Fall food?

Friday Feast


Don’t know what to make for dinner this weekend? Then I recommend trying this yummy Carrot Soup, which is perfect for a cozy Fall evening. I have made it many times myself, and it’s just so good!

Ingredients

  • 1 tablespoon unsalted butter
  • 1 onion, coarsely chopped
  • 1 pound carrots, peeled and chopped
  • 2 cups freshly made or store-bought carrot juice (16 ounces)
  • One 14 1/2-ounce can low-sodium canned chicken stock, skimmed of fat, plus more for thinning, if desired
  • 1/2 teaspoon ground cumin
  • 1 tablespoon honey
  • 2 teaspoons coarse salt
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons half-and-half (optional)
  • Chopped fresh chives, for garnish
  • Ground cayenne pepper, for garnish

Directions

  1. Heat the butter in a large saucepan over medium-low heat. Add the onion, and cook until translucent, about 5 minutes. Add the carrots, and cook until very tender, about 15 minutes. Do not brown. Add the carrot juice, stock, cumin, honey, salt, and white pepper. Bring to a simmer, and cook until vegetables are very soft, about 30 minutes.
  2. Remove from heat, and cool slightly. Puree in batches in a blender or food processor, filling no more than halfway. Return to pan, and warm over low heat, thinning with stock or water if needed. Stir in half-and-half, if using. Garnish with chives and cayenne, and serve.

Wishing you a lovely Friday!

Recipe greeting card DIY


My attraction to Autumn continues!

Yesterday I found the sweetest recipe greeting cards, which you very easily can make yourself, with the greeting and a lovely art print on one side, and a autumn inspired recipe on the other side. Isn’t that cute?

Choose between cards saying Happy B-day with a recipe for pumpkin cheesecake, Thank You with a recipe for upside down cake, or Congrats with a recipe for rustic apple tart.

Click on the link for your favourite card (or take all three!) download the file, and print out on your printer – it works best to use a bit thicker paper, or card board.

Now, find any excuse to send these to your loved ones for a little Autumn love!