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AUTUMN SEASONAL PRODUCE

pumpkin corn autumn salad

 
Today marks the 51st anniversary of Earth Day, what began as a student protest movement in the 1970s is now the largest secular observance in the world. The annual event is a time to contemplate the future of the planet and ask what we’re doing to help preserve it for future generations. ‘Together, We Can Restore Our Earth’ is this year’s official Earth Day theme.
 
One of the easiest ways we can be good citizens of the earth is to eat locally grown, in season produce wherever possible. By eating locally, we can significantly reduce our carbon footprint as the food has less distance to travel before it reaches our plate. Below you’ll find a list of some of our favourite fruit and veg that are currently in season here in Australia.
 
 
AUTUMN SEASONAL PRODUCE

AVOCADO

Guacamole (avocado dip)       AATF (Book 3) 40

Nigella’s Salmon, Avocado + Watercress Salad

 

APPLES

Apple and Jam Oil Cake                      NFSS (Book 4) 54                                                       

Apple Pie Cake                                    NFSS (Book 4) 249                                         

Baked Apples                                      AATF (Book 3) 218                                         

Cinnamon and Apple Pie                    MMCC (Book 1) 208                                      

Spiced Apple Crumble                         NFSS (Book 4) 257                             

Yolan’s Apple Pie                                TFGO (Book 2) 224

 

BANANA

Banana Toffee Galette

 

BEETROOT

Beetroot (raw) and Herb Salad           TFGO (Book 2) 98       

Beetroot and Walnut Salad                AATF (Book 3) 91                               

Roasted Beetroot Dip                         AATF (Book 3) 46

Roasted Brussel Sprouts + Beetroot Salad

 

FIGS
Fig and Caramel Sour Cream Pavlova NFSS (Book 4) 254

 

LEMONS         

Frozen Lemon Meringue                    TFGO (Book 2) 100                 

Joan’s Lemon Bars                              NFSS (Book 4) 132                                                     

Lemon Syrup Cake                              NFSS (Book 4) 44                               

Lemon Tart                                         TFGO (Book 2) 184                             

Old-fashioned Lemon Cordial             NFSS (Book 4) 286

 

QUINCE

Persian Veal Quince Stew                   MMCC (Book 1) 258  

 

RHUBARB

Strawberry Rhubarb Cobbler              AATF (Book 3) 239

 

PUMPKIN                   

Roasted Pumpkin and Sweet Corn Salad       AATF (Book 3) 94

Pumpkin Chiffon  Cake                                      NFSS (Book 4) 118

 

EGGPLANT

Ruby’s Eggplant and Israeli Couscous Salad   TFGO (Book 2) 34

Sesame, Eggplant + Noodle Salad

 

BRUSSELS SPROUT + FENNEL

Shaved Fennel and Mint Salad           TFGO (Book 2) 43

 

MUSHROOM

Mushroom and Barley Soup               TFGO (Book 2) 119                             

Mushroom and Zucchini Roll              TFGO (Book 2) 27

 

SPINACH + SILVERBEET

Oshe Moss Dip (spinach yoghurt)      TFGO (Book 2) 196                                         

Spinach and Ricotta Gnudi                 AATF (Book 3) 188                             

Spinach Healing Rice                           TFGO (Book 2) 115     

 

spinach rice autumn side dish

 

KEY

MMCC: Monday Morning Cooking Club – the food the stories the sisterhood (book one, 2011)
TFGO: The Feast Goes On (book two, 2014)
AATF: It’s Always About the Food (book three, 2017)
NFSS: Now for Something Sweet (book four, 2020)

 

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Looking for a dairy free lemon tart?
 Here it is.

This Lemon Tart is gorgeous and glossy and is a great one to make right now, while lemons are at their peak. And even better If you're lucky enough to have your own lemon tree (or know someone who does).

This cracker of a recipe comes from Melbourne kosher caterer @naomialthaus. One of the greatest challenges if you keep kosher (and therefore don’t mix dairy foods with meat) is making desserts that can be eaten with a ‘meat’ meal. Just as an example, if you make roast beef for your main course, your desserts can’t be made with butter or cream or cheese. It’s quite a challenge! So, when Naomi gave us this recipe some years ago, we were excited to share it. The beauty of the filling is that it is already dairy free, and Naomi makes her pastry with margarine instead of butter and it works really well. We will always go back to butter but we’ve tried it with marg (we used Nuttelex) and it was pretty great!

The recipe is in our second book The Feast Goes On, and it is a winner. Those of us who do not keep kosher will continue to make the pastry using butter, and for those who do, margarine is a great option.

Time to get juicing! 
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​#tart #lemontart  #foodphotography #sweet #dessert #desserts #winterdessert  #bakingathome #comfortfood #comfortfoodeats #feedfeed #forkyeah #comfortfoods #f52grams #​ #mondaymorningcookingclub #winterwarmers #alanbensonphoto #mmccrecipe #lifeandthyme #bakingwithlove #f52community #thebakefeed
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208 4

This Carrot Soup with Coconut and Harissa has long been one of our favourites. Glamorous enough for a dinner party and fast enough for a midweek meal. Find the full recipe below and click the link in our bio for our roundup of all our favourite soup recipes. Remember you can also save any of our recipes by hitting the bookmark icon on the bottom right corner of your screen! 

​Ingredients
2 tablespoons coconut or olive oil
1 onion finely chopped
2 cloves garlic crushed
700 g carrots peeled and sliced (1 1/2 lbs)
1 litre vegetable stock (4 cups)
6 cloves
1 1/2 - 2 teaspoons harissa
250 ml coconut milk (1 cup)
sea salt to taste
toasted shaved coconut for garnish
1 1/2 - 2 teaspoons harissa

Servings:
6

Instructions
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 15 minutes until softened.

Add the garlic and cook for a minute.

Add the carrots and toss through and then add the stock and cloves, bringing it to the boil.

Lower the heat, partially cover the pan and cook for 25 minutes or until the carrots are tender. Remove the cloves.

Puree the soup with a stick blender (or blender).

Return the soup to the pan and whisk in the harissa and then the coconut milk. Bring the soup to a simmer and cook for 10 minutes.

Season to taste with salt and harissa. Sprinkle with toasted coconut to serve.
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#soup #soupeason #souprecipe ​#forkyeah #bakingathome #comfortfoodeats #mmccrecipe #f52grams #comfortfood #winterwarmers #mondaymorningcookingclub #thebakefeed #comfortfoods #lifeandthyme #alanbensonphoto #​ #feedfeed #f52community #bakingwithlove
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238 7

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