Let's get cooking!
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)

 

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on linkedin
LinkedIn

Leave a Reply

Your email address will not be published. Required fields are marked *

Now for Something Sweet

Social Media

Recently

Instagram

This is a wonderful and easy-to-bake and even easier-to-eat Romanian cheesecake loaf made with white cheese (farm or ricotta) and golden polenta. You just have to try it straight out of the oven with a dollop of sour cream - beyond delicious! Find the full recipe for our Romanian Malai from the kitchen of Debbie @delen_catering (which also appears in Now for Something Sweet) below.

INGREDIENTS
3 eggs
230 g (1 cup) caster (superfine) sugar
60 ml (1/4 cup) oil, plus extra for greasing
500 g (1 lb 2 oz) farm (or dry cottage) cheese, chopped
125 g (scant 3/4 cup) polenta
finely grated zest of 1/2 an orange or lemon
1/4 teaspoon salt
sour cream, to serve

METHOD
Preheat the oven to 180C. Grease a loaf tin generously.

Using an electric mixer, beat the eggs with the sugar until pale and creamy.

With the mixer on low, pour in the oil and beat until combined. Add the cheese and beat well then add the polenta, lemon zest and salt.

Continue to beat until well combined. Don’t be concerned if you can still see lumps of cheese.

Pour into the prepared tin and bake for 45 minutes .

Serve warm or at room temperature with a dollop of sour cream.

Makes 1 loaf.

Store leftovers in an airtight container in the fridge..
.
.
#thebakefeed #lifeandthyme #f52community #comfortfood #f52grams #mondaymorningcookingclub #bakingathome #mmccrecipe #dessert #desserttime #dessertlover #cheesecake #cheeseaddict #cheeseaddiction #dessert #dessertitime
...

219 8

Date and Nut Loaf. This outstanding Date and Nut Loaf comes from Jacqui's beloved nanna. As the winter chill creeps closer to us here in Australia, we can't think of any better thing to enjoy for afternoon tea than a generously buttered slice of nut loaf and a good strong cuppa. You can find the full recipe in our third book It's Always About the Food and our quick video right here
.
.
.
#afternoontea #dateloaf #loafcake #loafcakerecipe #mmccrecipe #mondaymorningcookingclub #f52community #thebakefeed #f52grams #comfortfood #lifeandthyme
...

195 9

Facebook

Get The Latest Updates

Subscribe To Our Monthly Newsletter

Be the first to get your hands on new recipes and all the MMCC news!

Categories

MMCC Related

Related Posts