Seasonal cuisine
October calls for gentle cooking, roasted vegetables and generous flavours. Discover this month’s poster and four simple recipes to make at home.
Seasonal cuisine
Gentle, colourful and naturally creamy.
Ingredients1 red kuri squash, 3 carrots, 1 onion, a small piece of ginger, vegetable stock, olive oil.
MethodSoften the onion, add the chopped vegetables and cover with stock. Cook for 25 minutes, blend and season to taste.
A soft, generously topped country-style tart.
Ingredients250 g flour, 10 g fresh yeast, 1 egg, 80 ml milk, 60 g butter, 2 leeks, 250 g mushrooms, grated cheese.
MethodKnead the flour, yeast, egg, milk and soft butter. Leave to rise for 1 hour. Roll out, top with sautéed vegetables and cheese, then bake for 25 minutes at 190 °C.
A few ingredients, golden edges and plenty of flavour.
Ingredients1 cauliflower, 2 garlic cloves, olive oil, 1 lemon, sweet paprika, salt and pepper.
MethodCut the cauliflower into florets and toss with oil, garlic and paprika. Roast for 30 minutes at 210 °C and finish with lemon juice.
A fresh, crunchy partner for autumn dishes.
Ingredients½ celeriac, 2 apples, a handful of walnuts, mustard, lemon juice, walnut or olive oil.
MethodGrate the celeriac and apples. Toss immediately with lemon, mustard and oil. Add the walnuts just before serving.
