Tag Archives: autumn recipe

Savory pumpkin pancakes

 Hello blogofriends and foodies! Hope your Sunday is going to be exceptional! May be you planning to go out for a picnic with your family or date out with your beloved.. Whatever you will choose to do today, firstly, do not forget to have a delicious and nourishing breakfast! 😀 Like this one – always favourite pancakes, but this time they are savory: with slightly sweet pumpkin, salty parmesan and aromatic spices!Savory Pumpkin pancakes These pumpkin pancakes are bursting with autumn flavours, plus you can use pumpkin or squash leftovers! Even if the morning is not your favourite part of the day, try to start it with a smile on your face, and you will feel the difference throughout the day! And of course, brighten up the morning with this wonderful breakfast! 🙂Savory Pumpkin pancakes with parmesan, spices and sour cream sauce

Savory pumpkin pancakes

  • Servings: 2
  • Difficulty: easy
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Adapted from Jamie Oliver magazine
Ingredients
Pancakes
200g pumpkin/squash puree
1 egg
250ml full-fat milk
150g plain flour
2 tsp baking powder
1 tsp salt
a pinch of fresh nutmeg
1/2-1 tsp chilli flakes
1 sprig rosemary, leaves finely chopped
30-40g finely grated parmesan
olive or sunflower oil for frying
Extra for serving
some grated parmesan
chopped fresh parsley
sour cream, mixed with chopped parsley, lemon juice, S&P
few oak leaves lettuce or any other, optional
  • In a bowl, mix pumpkin puree with the egg and milk. Stir in flour, baking powder, salt, nutmeg, chilli, rosemary, parmesan.
  • Heat a little oil in a frying pan, spoon some of the batter to make a pancake. Cook for 1-2 minutes on each side, until golden. Serve with extra parmesan, if desired.
Enjoy!

Pumpkin/squash pancakes

Mrs Pumpkin’s Rolls

Mrs Pumpkin and Mr Squash are in trend this autumn! 🙂 It seems everybody is obsessed with them and cooks lots of dishes. Bright, sweet-smelling and delicious, that is hard to resist and don’t to eat it; moreover pumpkin is a great course of vitamins A, C, B, K, E!
Pumpkin always pairs good with such warming spices like nutmeg, cinnamon, and vanilla. And it’s amazing how all the cozy autumn spices make cool weather quite easy to enjoy, and bring a sense of comfort on cold days.
Today recipe is for all Mrs Pumpkin’s admires! 😀
These rolls are perfect for weekend breakfast, or simply enjoy it anytime! Cinnamon-scented pumpkin filling, cheese glaze and hazelnuts make rolls crazy delicious!
Pumpkin Rolls with brown sugar and cinnamon
Actually, it was an experiment. I had to use cottage cheese leftovers, and firstly I planned to make cookies; but it seemed bored, besides that I’d made shortbread cookies a day before, thus idea of pumpkin rolls was born!
As you may see, I’m so pleased with the result of my experiment! Perfectly spiced and tender rolls! They can be served with lightly sweeten mascarpone or yogurt instead of cheese glaze. And one more important thing – the dough has no yeast, so the rolls can be easily made in the morning or when you’re short on time and don’t have time to wait for the dough to rise. 🙂Pumpkin Rolls

Mrs Pumpkin's Rolls

  • Servings: 8-10
  • Difficulty: moderate
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IngredientsPumpkin Rolls with honey cheese glaze
The dough
1 egg, at room temperature
40g brown sugar
120-150g cottage cheese
80g plain flour
110g wholewheat flour*
1/2 tsp/2.5g baking powder
a pinch of salt
1/3 tsp cinnamon
1 tsp vanilla extract

20g butter, melted
Pumpkin filling
300g pumpkin
1 medium apple
1 Tbsp lemon juice
1 Tbsp butter
1 Tbsp olive oil
1/2 tsp cinnamon
1/4 tsp nutmeg, freshly grated
30g mix of dark muscovado and brown sugar/ or only brown sugar (adjust sugar to taste)
20g butter, melted, for brushing the dough
Honey cream cheese glaze
70g Philadelphia cream cheese, at room temperature
1/2 Tbsp liquid honey
2-4 Tbsp full fat milk
icing sugar, if needed
hazelnuts, roasted and roughly chopped
Method
  1. For the dough, beat egg with sugar until pale and sugar is dissolved about 4-5 minutes. Add cottage cheese and fold in. Add flours, baking powder, salt, cinnamon, vanilla and mix in. Stir in butter and mix to combine. The dough should be soft but not sticky. *Add more flour if the dough is too sticky. Cover and keep to rest.
  2. Meanwhile, prepare pumpkin filling. Core and cut in small cubes pumpkin and apple. Heat butter and olive oil in a frying pan, add pumpkin and apple cubes, drizzle with lemon juice; saute on a medium heat for 8-10 minutes or until pumpkin is soft. Add cinnamon and nutmeg, mix and set a side to cool. Blend to get a puree.
  3. Roll the dough out to 37×26 cm rectangle. Brush the dough with melted butter, then sprinkle with brown sugar. Spread evenly the pumpkin mixture on the dough. Cut the dough into 8-10 equal strips, and carefully roll each strip into a ‘barrel’.
  4. Transfer rolls to the baking tray, lined with baking paper and greased. Bake in preheated 180C oven for 25-30 minutes or until golden-brown.
  5. For the glaze, beat the cream cheese until smooth, then add honey and milk and beat again. If you want to make the glaze more liquid add more milk and mix. Add icing sugar, if it’s not sweet enough.
  6. Arrange pumpkin rolls on a serving plate, pour the glaze over the warm rolls, and sprinkle with hazelnuts.
  7. Enjoy warm!
Rolls can be stored in an airtight container in the fridge up to 3 days (without glaze). Reheat before serving.

Pumpkin rolls not only look amazing, they taste great! 😉

Pumpkin Rolls with honey cheese glaze

 

Spiced Plum Cake with streusel

 What could be better than a moist and sweet cake that takes minutes to put together? I always like to explore different butter cake recipes; I’ve tried to use different types of flour, with milk or yogurt.. Actually, most of the recipes turned out good. But for the seasonal autumn recipe, I decided to add spices and crunchy streusel to make it more rich. Spiced plum cake with streusel toppingThe cake is warmly spiced, plus ripe plums make it more soft. It is so delicious and yet so easy. Perfect as a midday treat! It’s also good and tasty on the next day, in case if you got any leftovers, though it never lasts long. 🙂 It goes really well with a dollop of mascarpone. You can sprinkle the cake with icing sugar, or pour over a maple syrup, but for me the cake has enough sweetness.Aromatic Plum cake

Spiced Plum Cake with streusel

  • Servings: 6-8
  • Difficulty: easy
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* In stead of store-bought almond powder, I suggest to buy whole almonds, dry-roast them and then blend into powder. Walnuts are also nice and can be used instead of almonds.
IngredientsSpiced cake with plums
7-8 plums, firm but ripe, pitted and cut into fourths or sixths (I used dark and yellow plums)
110g butter, at room temperature
70g brown sugar
2 eggs, at room temperature
1/2 tsp vanilla extract
100g plain flour
20g cornflour
50g almond powder*
1/2 tsp baking powder
a pinch of salt
1/2-1/3 tsp cardamom, finely ground
1/2 tsp cinnamon
1/4 tsp nutmeg, finely ground
1/6 tsp cloves, finely ground
60g yogurt (I used lowfat, but full fat is ok too)
Streusel
40g wholewheat flour or fine oats
15g butter, soft
20-30g demerara or white sugar
1-2 Tbsp walnuts or pistachios, roughly chopped
For serving
mascarpone or whipped cream
maple syrup, if desired
Method
  1. Preheat oven to 180C. Grease a 18cm cake tin (you can use 10-15cm cake tin also, the cake will be higher; or 20cm round tin is ok too).
  2. Cream butter and brown sugar until pale and fluffy. Mix in eggs one at a time (don’t over-beat, just stir to combine).
  3. Mix together flours, almond powder, salt and all spices. Add to the egg mixture a little bit at a time. Finally add yogurt.
  4. Spoon mixture into the cake tin. Individually place plums at an angle to make rings, using gentle pressure to push them slightly into batter. Leave about 2cm between each plum.
  5. For the streusel, mix the butter into flour. Add sugar, nuts and combine until it resembles coarse crumbs. Sprinkle over the cake.
  6. Bake for 45-50 minutes. Once baked remover from the oven and allow to cool 10 minutes before serving.
  7. Slice and serve with a dollop of mascarpone or whipped cream. If it’s not enough sweet, pour over the cake maple syrup.
Enjoy the cake with a nice cup of hot tea!

Cake with plums and spices

Whirls with poached figs, nuts and spices

The arrival of autumn brings with it the longing to bake more pies, cook rich and hearty dishes, like stews and endless cakes. Spices are an ideal way to add extra aroma to everyday dishes. Add a depth of flavour to your favorite bake and spice up cookies with sweet cinnamon, aromatic nutmeg or mildly-sweet allspice!
 The aroma of these gorgeous cookies tells you that autumn season is in the air! Fill your home and heart with wonderful fragrance and warmth!
First, I poached dried figs in cognac and sugar, and only then I chopped them and add to the cookie dough. You can substitute alcohol with water. Store figs with liquid in the fridge. You can serve such figs over the yogurt or cereal, alongside cakes and pancakes, or even add to the roasted chicken or pork.
Whirls with poached figs

Whirls with poached figs, nuts and spices

Ingredients

Poached dried figs
150g dried figs, remove stems
100ml water
1 Tbsp brown sugar (or more, depends on your taste)
100ml cognac or brendy

Whirls/Cookies dough. Yield 8 pieces approx.

4 medium poached figs, finely chopped
20g mix of walnuts and hazelnuts, chopped
75g butter, room temperature
3Tbsp brown sugar
1 egg, at room temperature
3 Tbsp sour cream
180g plain flour
3/4 tsp baking powder
2 all spice berries, finely ground
1/3 tsp ground cinnamon
a good pinch of freshly grated nutmeg or 1/4 tsp powder
a pinch of salt
Instruction
Poached dried figs
  • In a small saucepan add water and figs, bring to boil on medium-high heat. Add sugar and cognac. Figs should be lightly covered in a liquid, if it’s not enough add more hot water.
  • Reduce heat to medium-low and simmer for 15-20 minutes or until figs are tender. Turn figs once or twice so each side is poached evenly. Let it cool, then transfer to a small jar. Keep in the fridge until ready to use.

Whirls/Cookies dough

  • In a mixing bowl beat butter with sugar until pale. Add egg and gently mix. Then add sour cream and combine.
  • Combine flour with baking powder, salt and spices. Add it along with nuts and figs to the cookie dough.
  • Mix a soft dough. Cover, let rest in the fridge for 10 minutes.
  • Tear 2 small balls from the dough. On a lightly floured surface roll out each piece into rope-shape (I made the length 25cm each), spin around each other and join the ends.
  • Line the baking tray with baking paper. Bake in preheated 200C/400F oven for 20 minutes. Let it cool a bit for 5-10 minutes.
  • Sprinkle with icing sugar, if desired. Serve warm or cold with a glass of milk.
Enjoy!
milkandbun.com

I’m bringing these delicious and beautiful cookies to all lovely guests at Fiesta Friday party! Let’s eat, drink and have fun!

Autumn Pumpkin Roll

 October is a pumpkin harvesting month, and also a time for making delicious amber-color pumpkin dishes, like cream-soups and pies. And the Halloween is coming very soon! I love this time of the year, I believe autumn is the most beautiful season. Well, Emirati autumn is different, but let me pretend that it’s autumn here. 😀 It’s raining outside, and golden, brown and flame-colored laves are falling down from trees..
 In real the heat is becoming less intense and nature is waiting for the cool season to come.
And only one thing is on my mind – baking! This is one of quickest recipes, I swear! 😀 Especially, if you already have puff pastry in your fridge. So, you need cut pumpkin and apples, and saute it in butter, then mix with couscous and roll into puff pastry. That’s it! Since I prefer not very sugary bakes, I make the roll almost not sweet, the sweetness of pumpkin and apples is more than enough here. I slice the ready roll and serve warm with hot tea. 🙂 In case if you want sweeter, add more raisins and brown sugar! Anyway, the roll will be so delicious and comforting!
 It doesn’t matter what’s the weather outside, when your home is filled with amazing scent of dark brown sugar, cinnamon and baked veggies!
Autumn Roll

Autumn Pumpkin Roll

 I suggest to make own puff pastry, you can keep it in the freezer for several weeks, or if it’s store-bought, be sure that it made from butter not palm oil or margarine!
 You may vary the quantity of pumpkin and couscous to suit your taste.
Ingredients
250g butter puff pastry
150-200g pumpkin
1 small apple
1 Tbsp lemon juice
1/2 Tbsp butter
50-60g couscous, cooked
30g raisins (black or golden)
1 Tbsp dark brown sugar (or increase for sweeter option)
1/3 tsp cinnamon
a pinch of salt
1 egg yolk
 
Method
  • Cut apple and pumpkin into small cubes, add to the pan with butter, drizzle with lemon juice and saute on medium-high heat for 5-6 minutes. Let the mixture cool.
  • Soak raisins in warm water or cognac for 10 minutes, then drain.
  • In a medium bowl combine pumpkin, apple, raisins with couscous. Add salt, sugar, cinnamon and give it a good stir.
  • Arrange the mixture on the puff pastry sheet. Make the roll, brush it with egg yolk.
  • Bake in preheated 180C/360F oven for 25 minutes.
Serve warm with tea in your favorite tea cup! 🙂
Happy autumn! ❤