Pumpkin Rolls And Vegan Corn Chowder: 8 Fall Recipes For Instagram Bloggers

Health 2023

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Pumpkin Rolls And Vegan Corn Chowder: 8 Fall Recipes For Instagram Bloggers
Pumpkin Rolls And Vegan Corn Chowder: 8 Fall Recipes For Instagram Bloggers

Video: Pumpkin Rolls And Vegan Corn Chowder: 8 Fall Recipes For Instagram Bloggers

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Video: Vegan Corn Chowder - Loving It Vegan 2023, January
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I want to spend a cool autumn as much time as possible at home (especially since some countries have already introduced new restrictive measures). This means that the perfect season has come to pay a little more attention to yourself and cook something delicious. We asked a variety of food bloggers to share their favorite seasonal recipes, from pumpkin buns and cookies to chestnut salad and vegan corn soup.

text: Anna Aristova

Christina Chernyakhovskaya

@dailyrecipes_kris, independent chef, host, blogger, author of the Meet & Greet Open Kitchen project

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A friend of mine thinks combining figs with tart cheese is very sexy. I am telling you how to get some "forbidden" pleasure without leaving your home.

Figs with creamy gorgonzola, caramelized plums, mint and honey

Ingredients

(two portions):

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2 ripe figs

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2 ripe plums

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100 g creamy gorgonzola

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1 spoonful of butter

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a few sprigs of mint

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1 teaspoon balsamic vinegar

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1 tablespoon honey

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1 teaspoon lemon or lime zest

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ground black pepper

Preparation:

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Cut the plum into four parts. Heat it in butter, add a spoonful of balsamic vinegar and a pinch of sugar to caramelize the plum.

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If the fig is already leaving, then it can be added to the plum, and if it is ripe and juicy, then it is better to leave it without heat treatment.

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Put plums and figs on a round plate, add a slice of cheese, pour honey on top, grate lemon zest and add a few sprigs of mint. Then add black pepper. An incredible taste with hints of a languid autumn evening is guaranteed.

Katya Ivaschenko

@ dont.miss.the.breakfas, chef, chef, pastry chef

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I chose these two recipes because pumpkin is now the most seasonal product. And so that people who do not like pumpkin or have tried it only in pumpkin soup can appreciate it in a different quality. The dough for the salty and sweet recipe is one, so you can safely knead one portion, and then divide it in half.

Pumpkin rolls (salty and sweet)

Ingredients:

For the test:

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25 g fresh yeast (or 11 g dry)

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250 g warm milk

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500 g flour

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80 g butter, melted (not hot)

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40 g sugar

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2 teaspoons of turmeric

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1 teaspoon salt

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1 egg at room temperature

For salted filling:

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30 g butter

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50 g onions

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200 g pumpkin (already peeled)

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150 g blue cheese (or goat cheese)

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¼ teaspoon each ground chili and smoked paprika

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1 teaspoon flour

For a sweet filling:

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30 g butter

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100 g sugar

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200 g pumpkin (already peeled)

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200 g apples

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1 teaspoon cinnamon

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½ teaspoon nutmeg

Preparation:

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First, prepare the fillings so that they have cooled down by the time the dough is ready. If you want to make only salty or only sweet rolls, just double the amount of filling ingredients.

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For salty rolls, cut the onion into small cubes and the pumpkin a little larger. Saute the onions in butter until soft, then add the pumpkin and sauté until tender. You can add a little water and let it boil the pumpkin. When the water has boiled away, simply fry the pumpkin and onions over high heat until golden brown - and you're done. Season with salt and seasonings. Let cool.

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For sweet rolls, cut the pumpkin and apples into cubes. Simmer them in butter until soft, then add sugar, spices and caramelize the apples and pumpkin. Let cool.

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Next, mix flour with sugar, yeast, salt and turmeric.

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Take melted, slightly cooled butter, stir in a mixer bowl with a hook attachment for about one minute, then add sugar.

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Then add half the flour to this mixture and stir, and then add the egg. Finally, add the remaining flour.Knead the resulting mixture for five minutes on medium speed - the dough should be slightly sticky in the end. Cover the bowl with the dough with a towel or plastic wrap and leave in a warm place for half an hour.

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After half an hour, dust the table with flour and put the dough on it. Divide the dough into two equal portions. Set one aside, covering with a plastic wrap or towel. Roll out the first piece of dough into a rectangle about 20 x 30 cm. Cut off the jagged edges. Top with salted filling, sprinkle with blue cheese or goat cheese. Leave one long edge intact, no filling. Roll into a roll and pinch the edge (the one that is free). Slice the roll

6-8 rolls and transfer to a baking sheet lined with baking paper. Cover again with a towel and let them rest for 25-30 minutes.

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We do the same with the second piece of dough and the sweet filling.

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Preheat the oven while the buns fit.

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After half an hour, brush the edges of the rolls with milk or a beaten egg and place in the oven for 20-25 minutes. Bon Appetit!

Christina Nesterenko

@my_love_is_cakeflavored, food enthusiast dreaming of her restaurant

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Autumn is beautiful in all its manifestations, and it's not only about the beauty around, but also about the sensations. When it gets colder, the leaves turn yellow, you want to create coziness. At this time of the year, I start to bake. For me, baking is a kind of meditation, a way to deal with blues and bad moods. Of course, in the fall, I use as many seasonal vegetables and fruits as possible, including pumpkin - I find that many people underestimate this wonderful vegetable. Pumpkin makes great pies, pancakes, puddings and casseroles, rolls and more. I want to share a pumpkin cookie recipe. If you're sad, bake it, make some tea (or mulled wine), turn on your favorite fall movie and enjoy.

Pumpkin cookies

Ingredients:

(for 7-8 pieces):

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½ eggs c-0 (about 40 g)

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170-180 g flour

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½ teaspoon baking powder

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⅓ teaspoon baking soda

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½ teaspoon cinnamon

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cardamom, nutmeg, ginger to taste

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a pinch of salt

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100 g sugar

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120 g pumpkin puree (bake pumpkin, then stir in a blender)

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57 g softened butter

Preparation:

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Remove the butter and egg from the refrigerator in advance. Preheat the oven to 180 degrees. Line a baking sheet with parchment paper.

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Sift all dry ingredients except sugar into one bowl.

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In another bowl, beat the butter and sugar until fluffy, then add the egg (shake it slightly beforehand) and beat the mixture again. Now add the puree and mix everything until smooth. Pour in dry ingredients and combine everything at a low mixer speed.

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The dough will stick to your hands, this is normal. You can take portions of the dough with a spoon, then lay them out on a sheet, pre-forming balls with wet hands so that the dough does not stick to your hands. Be sure to place the portions at a distance from each other, because the cookies increase in the oven.

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Next, bake the cookies in a preheated oven for 15–20 minutes until golden brown. Then cool the cookies on the wire rack.

Olga Malysheva

@salatshop, blogger

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The case when you think that the refrigerator is empty and there is nothing to cook from, and then op - and a delicious dinner happened.

Tomato Lentil Soup

Ingredients:

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1 cup lentils

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1 large onion

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1 large carrot

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1 cup pumpkin

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3 glasses of water

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150 g tomato paste

Preparation:

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Stew the chopped onion and grated carrots in a large saucepan until golden brown.

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Add water, rinsed lentils and chopped pumpkin. Cook for 10-15 minutes over medium heat, at the end add tomato paste, a couple of pinches of turmeric and salt to taste.

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Grind the finished soup with a blender until smooth. Fried mushrooms and carrots or sweet corn can already be added to the plate.

Irina "Syrok" Lukinova

@sirok_lukinova, culinary blogger, author of the YouTube channel "Syrok Lukinova"

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For me, autumn is primarily a pumpkin. On my channel, I already talked about how to cook pumpkin pancakes and cookies, pumpkin granola and cheesecake.And here I want to share a recipe for a warm autumn salad with pumpkin, chestnuts, pomegranate and radicchio.

Autumn salad with pumpkin, chestnuts, pomegranate and radicchio

Ingredients:

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1 pumpkin (I chose the butternut variety)

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15 chestnuts

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1 head of radicchio salad

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1 head of iceberg lettuce

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1 pomegranate

For refueling:

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2 tablespoons olive oil

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1 tablespoon honey

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1 teaspoon water

Preparation:

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First, preheat the oven to 180 degrees. Cut the pumpkin in half, carefully take out the seeds, peel them of pulp and dry them. Then we mix them with a drop of oil, put them on a baking sheet covered with parchment, salt and pepper, season with your favorite spices (for example, cinnamon or smoked paprika). There is a video on my channel in which I show and tell in detail how to bake seeds.

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Coarsely chop the pumpkin and put on a baking sheet. Lightly grease it with olive oil and salt. In the chestnuts we make an incision crosswise and also spread on a baking sheet to the seeds.

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Bake the chestnuts and seeds for 30 minutes - the peel on the chestnuts should open, and the flesh should be easily pierced with a fork. Peeling off the outer and inner soft shells is easier when the chestnuts are still warm.

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Bake the pumpkin for 30 minutes and another 5 minutes on the grill setting for color. We check the readiness with a fork - the pumpkin should be soft, but still "resist".

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Thoroughly wash the lettuce leaves and scatter them on a plate, put pumpkin and chestnuts on top and sprinkle everything with pumpkin seeds and pomegranate. Knead the dressing ingredients until smooth and pour over the salad.

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I also like to use lettuce leaves as a boat and wrap all the ingredients inside. Radicchio has a pleasant, slightly bitter taste that goes well with sweet pumpkin, chestnuts and pomegranate. I love it when the textures are different - crunchy leaves and seeds, soft pumpkin and chestnuts, and explosions of juicy pomegranate go well together.

Anya Kot

@annakot, Vegan, Food Blogger and Host of Baby Vegan Kitchen

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I love comfort food - hearty, cozy, understandable food. And now is the perfect time for her. This vegan corn chowder is perfect for a cool evening or Sunday lunch after a walk. This recipe can really be done in an hour if all the ingredients are already at hand. The traditional chowder recipe uses two or even three types of dairy products, but we do without them, without losing in the richness of flavor and thickness.

Vegan Corn Chowder (Corn Soup)

Ingredients:

(Serves 4):

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1 onion

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4 cloves of garlic

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1 red bell pepper

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2 stalks of celery

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5-6 royal champignons

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400 g potatoes

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1 carrot

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200-300 g corn *

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¼ cup (35 g) flour

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2 teaspoons Dijon mustard

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salt, pepper, thyme to taste

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Bay leaf

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½ teaspoon cumin

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½ teaspoon chili flakes

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½ teaspoon smoked paprika

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4 cups vegetable stock

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3 tablespoons inactive yeast **

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1 cup of plant-based milk ***

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olive oil

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serving bread (optional)

Notes:

* corn can be taken already boiled or frozen, but preferably not canned

** inactive yeast - aka nutritional yeast, or nooch - imparts a cheesy flavor, available in vegan stores

*** vegetable milk (preferably without sugar) it is better to take more dense - soy or coconut from a can, or oat cream

**** if you want, you can punch the soup in a blender before serving

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Finely chop the onion, garlic, pepper, potatoes and celery, cut the mushrooms into slices.

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Heat oil in a deep skillet / saucepan, sauté the onion and garlic until the onion is translucent (5 minutes).

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Add mustard, stir, gradually add flour, heat (2 minutes).

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Add bell pepper, celery and spices, fry (4 minutes).

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Add potatoes, lavrushka, mushrooms and broth and bring to a boil. After boiling, simmer over medium-low heat for 10-15 minutes, until the potatoes are tender.

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If using boiled corn on the cob, cut off the kernels, if frozen, immediately send them to a dry hot skillet. Burn for a couple of minutes, until some of the beans are browned. Remove from heat, mix with a pinch of smoked paprika, set aside.

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After 15 minutes, check the potatoes, and if everything is ok, then take out the lavrushka and add corn, vegetable milk and yeast, cook for another 10 minutes.

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Cut off the top of the bun, make a depression (the remaining bread can be fried on croutons), pour the chowder.

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Decorate with fresh herbs or spring onions to taste.

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Done, you are great.

Vera Maskaeva

@veryyyyyshka, blogger

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A fresh harvest of nuts inspires baked goods, and the aroma of chocolate-based maple syrup invites you to pour yourself a cup of coffee immediately.

Pecan and maple syrup tart

Ingredients:

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225 g flour

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50 g cocoa

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80 g sugar

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a pinch of salt

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125 g butter

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40 g butter, melted

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4 eggs

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30 g of any nut flour (almond, hazelnut)

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150 g maple syrup

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230 g pecans

Preparation:

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First, prepare a shortbread base - mix 200 g of flour in a bowl with cocoa, then add a pinch of salt and 30 g of sugar.

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Cut the butter into cubes or grate, and then grind the flour and butter into crumbs with your fingers. Stir in one egg and quickly knead the dough.

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Then immediately roll it out, put it on the tart mold, pin it and put it in the refrigerator for 10-15 minutes. During this time, preheat the oven to 200 degrees.

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We send the dough to the oven for 15 minutes and start preparing the filling. Pour melted butter into a bowl and add 50 g of sugar, 25 g of wheat flour, nut flour, maple syrup and three eggs to it.

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Mix everything with a mixer until completely homogeneous.

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Pour in the nuts and pour the filling into the baked dish. Then put the tart in the oven at 180 degrees and bake for 30 minutes.

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After baking, cool the tart for 1-2 hours to stabilize the filling.

Margarita Babich

@ oh.da.yeahda, creative copywriter

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You will not surprise anyone with classical khinkali, even the most delicious, but khinkali with persimmon and feta cheese, also in rice paper, please. This is a symbiosis of sweet, salty and juicy inside a thin-thin dough, which does not take time to prepare. Everything is so simple that the most difficult thing will be to cut the orange zest into thin strips-strings, but if you wish, you can do without them.

Rice paper khinkali with persimmon and feta cheese

Ingredients:

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1 persimmon, or 200-250 g

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50 g sheep cheese (or any pickled / cream cheese / cottage cheese)

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1 tablespoon chia seeds (if the persimmon is hard, not needed)

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1 orange

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6 sheets of rice paper (search in Asian food supermarkets)

Preparation:

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Peel and seed persimmon. If using hard fruit, cut into small cubes.

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Crumble the cheese, mix with the persimmon and the zest of half an orange. If the persimmon is too soft, add the chia and leave for 15 minutes to thicken the mixture.

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Carefully remove the rest of the orange peel and cut into long thin strips.

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Pour water into the pan and put two sheets of rice paper on top of each other. 5-10 seconds is enough.

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Transfer the rice paper to a plate, straighten it out. Put 1-2 tablespoons of the filling in the center, gently raise the edges, assemble with an accordion and tie with a strip of orange peel.

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Done! If you wish, you can fry the resulting khinkali from below: lower it in a very preheated pan for literally 20-30 seconds. There is, as usual, holding the tails.

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