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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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⭐️Buttermilk Scone on Instagram Live⭐️. INGREDIENTS
300 g (2 cups) plain flour, plus extra
75 g (⅓ cup) caster (superfine) sugar
1 ½ teaspoons baking powder
½ teaspoon bicarb soda
¼ teaspoon salt
90 g cold unsalted butter
125 ml (½ cup) buttermilk*
1 egg
½ teaspoon vanilla extract
75 g (1/2 cup) currants or raisins 

butter and honey, or jam and cream, to serve

*substitute 1/2 cup (less 2 teaspoons) milk with
2 teaspoons lemon juice/white vinegar

(recipe from It’s Always About the Food)

ALSO
Large mixing bowl
Small mixing bowl
Wooden spoon
Sieve or fine colander
Pastry blender or 2 table knives
Serrated knife
Baking paper
Wire rack

Preheat the oven to 190℃ (375℉).
You will need a baking tray.

Shoutout to @pepesaya buttermilk, @olssonssalt and @simonjohnsonprovidore ⭐️⭐️⭐️
...

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