Fall Recipes from Nigel Slater's New Cookbook | food

DThe interior is different in winter. Suddenly the air cools and the change begins late summer evening, when the distant wood smoke first feels a soft and familiar scent. Then, after a day or two, the damp mushroom-shaped fog leaves over the gardens and parks. Later you can see that the leaves have quietly changed from ocher to the color of walnuts of tobacco. Autumn is here again. You can drink, rejoice, or open a bottle. For many, this is the end of the year. For me, this is when it starts, warmth and bomonity come in front. As the weather changes, dinner plays a more important role. What I want now is cosine and warmth, practical and deeply satisfying food. Food that nourishes but can return food to a cold and humid environment. Nevertheless, I still found that the diet does not focus on meat and uses a lot of plants. It's simply a way that has been going on for years and there are few signs of relief.

At the beginning of the first half of this year, a sharp drop in temperature leads to an increase in appetite and a longer evening, which gives you the opportunity to spend more time in the kitchen. Beans To Crush Butter Clouds. Boil the vegetable stew with the couscous bowl. Sweet potato dishes bring softness to melt in spicy cream. And of course the pasta bottle comes out again.

Eating in cold weather is more important than eating all year round. Dinner will be one main dish, not a few light dishes, and the focus will remain warm. When I go home I will be happy to cook for an hour. Perhaps a little more oven is used more at this time, less grills and griddles. With deep casserole and pie dishes, more food will come to the table. The temperature of plates and bowls changes. We want to grab things that warm hands, a sign of happiness that will come in the future.





'For me, when this begins, it's time for warmth and security.



'For me, when this begins, it's time for warmth and security. "Nigel Slater took a picture for OFM at home. Photo: Julian Broad / The Observer

There will be carbohydrates. They protect us and energize us. They bring ointment to our jagged nerves. (Winter is a way for nature to get carbohydrates.) Bread, crumbs and broken bread – add substances. Potatoes are stuffed and satisfied, and there are huge chunks of yeast on the table again. Rice and noodles are no longer a side dish, they are now the heart and soul of the evening.

And of course there should be pudding. In early autumn, Dason and almonds collapsed. Chocolate pudding (you really need to make it with dulce de leche). Ginger cake with cardamom cream and cake and custard pudding with apples. There are nuts peeled shortbread with blood orange and baked apples with crispy crumbs and cranberries.

In the cold season, you eat a lot of pudding, but mainly on weekends. There are mainly two main course recipes. Pudding is more than four. Recipes were created to share with friends and family. That is, most of them eat well the next day. Especially those little chocolate puddings.

Beetroot, Blood Orange, Radish

Bright taste on cold days.

2 servings
Bit root 400g small raw material
olive oil 1 tbsp
radish 8
Blood Orange 2
Watercress 100 grams
Mint Ten leaves
Parsley leaves decimal
Pumpkin seeds 2 tablespoons

dressing
Blood orange juice 2 tablespoons
Sherry Vinegar 2 tablespoons

Set the oven to 200C / gas mark 6. Place a large piece of tin foil in a roasting can. Wash and trim the beetroot so that it does not break the skin and put it in foil. Grind olive oil, 2 tablespoons of water, salt and pepper, scrape off the edges of the foil and seal. Bake beets for 45 minutes to 1 hour until smooth until the tip of the knife, then remove and store separately.

Cut the radish in half and add to the mixing bowl. Cut the peel from the orange juice, keep the sliced ​​juice, remove the segments from the membrane, then add the segments to the radish. Peel the beetroot, cut each in half, cut in quarters and add to the mixing bowl.

Wash and clean the watercress. (I dip it in a bowl of iced water for 20 minutes.) Add mint and parsley leaves with orange and beetroot trimmed with watercress and pumpkin seeds.

Making dressing: add blood orange juice into a small bowl, add sherry vinegar, season with salt and pepper, pour over the salad and toss gently.

Orequiet, cauliflower, cheese

Taste of pasta. Calm notes of cheese and cauliflower.





Orecchiette, cauliflower and cheese.



Orecchiette, cauliflower and cheese. Photos: Jonathan Lovekin

2 servings
Parmesan 200 g
Cauliflower 1 medium
butter 30 g
olive oil 3 tablespoons
Orech 200 g
Double cream 250 ml
Dill leaves 10 g

Boil water, boil and salt. Finely crush the parmesan. Cut cauliflower small flowers from the main stem.

Warm the butter and oil together in a shallow pan, then fry the cauliflower floret slightly crispy golden for 5 minutes. Put the juice in boiling water and cook for about 9 minutes or until soft.

Pour the cream into the cauliflower, add the parmesan to the grater and lower the heat. Empty the pasta and add to the cauliflower and cream. Liver with pepper. Cut the dill leaves, stir to pasta and serve.

Broccoli, Brussels tops, Brussels sprouts and cabbage are perfectly acceptable instead of cauliflower. Pasta is also replaceable, but it is better to choose pasta, which can add a little sauce, such as Casaresse, Anelli, Cabatelli or Dietalini. It is better to avoid larger types of pens, such as eating pieces of rubber tube.

Gnocchi, Peas and Egg Yolk

Hot stocks, peas and dumplings charm.





Gnocchi, peas and egg yolks.



Gnocchi, peas and egg yolks. Photos: Jonathan Lovekin

2 servings
Gnocchi 400 g
Vegetable stock 500 ml
Frozen peas 350 g
Egg yolk 2
Parmesan 4 tablespoons, grater

Boil boiling water and dip it in salt. Add gnocchi and cook for 3-4 minutes until it comes to the surface, or follow the instructions in the packet. Boil stock and add peas.

Remove the gnocchi with a draining spoon and divide it into two bowls. Put the stock and the peas, separate the eggs and put the yolks in each bowl. Sprinkle 2 tablespoons of parmesan on a grater over each serving. When you eat, mix the yolks with peas and peas to make an instant sauce.

Potatoes, tomatoes and horseradish

"Toast rack" potatoes, spicy tomato sauce.





Potatoes, tomatoes, horseradish.



Potatoes, tomatoes, horseradish. Photos: Jonathan Lovekin

Serving 3
Potatoes 6 units
olive oil 6 tablespoons
tomato 800 g
garlic 6 cloves
Fresh horseradish 6 tablespoons, grater

Set the oven to 200C / gas display. 6. Place the potatoes flat on the cutting board, slicing them thinly in ½ cm intervals and cut almost the wood. Why is it sometimes called toast rack potatoes?

Put the potatoes in a roasting can, sprinkle a little olive oil and roast for about 45 minutes until it becomes crisp and golden. In the meantime, tomatoes and peeled garlic cloves, along with the remaining olive oil, are put in a small baking can, ground with a little salt and pepper and put in the oven. Bake tomatoes for about 35-40 minutes until they become soft and light brown.

Remove tomatoes and garlic from the oven. Fry garlic from the skin and add flesh to tomatoes. Stir the fresh horseradish gradually, mash tomatoes and garlic with a fork. If the potatoes are crunchy and golden, take them out of the oven and eat them with a spoonful of mashed tomatoes.

Some people put potatoes in the hollow of a wooden spoon, slice them downward, chop them up and avoid cutting them with a cutting board. That's a good trick.

Celeriac, horseradish, pumpernickel

Soothing Soup.





Celeriac, horseradish, pumpernickel.



Celeriac, horseradish, pumpernickel. Photos: Jonathan Lovekin

Serving 4
Cililla evil 1 kg
Vegetable stock 400ml
milk 600 ml
Spice 25 g
olive oil 125 ml
Wasabi root 15 g of grater
pumpernickel or other rye bread 100 grams

Peel the celery, roughly cut it, put it in a deep pot with stock and milk and bring to a boil. Lower the heat and boil for 20 minutes.

While the soup is boiling, cut the spices and put them in a blender with olive oil. Blitz in a bright green dressing.

Using a blender, purify the ceilium mixture in two or three batches. If you have a stick blender, do it yourself in the pan. Add horseradish to the broth and check the seasoning. Knead the pumpernickel and toast briefly in a dry, shallow pan until lightly crunchy.

Put the broth in a bowl, pour the broth and sprinkle on the pumped nickel.

Celeriac is one of the most unnamed vegetables, but it has a lot. I like to grind it in mustard mayonnaise and boil it, but until it's golden and sizzling, I grind it in olive oil and butter, fry it and serve it with lemon split.

Pregola, Vegetables, Pecorino

Smoky taste of mushrooms and vegetables.





Pregola, greens, pecorino.



Pregola, greens, pecorino. Photos: Jonathan Lovekin

2 servings
Dried Mushrooms 25 g
vegetables such as cavolo nero 200 g
Pecorino 200 g
Pregola 200 g
butter 25 g

Boil 1 liter of water, add dried mushrooms, remove from heat and cover with a lid. Store separately for 15 minutes for infusion.

Wash the cavolo nero and grind it finely. Finely crush Pecorino. Boil the mushroom stock again, add fregola and cook for 12-15 minutes until soft and tender. Pasta should still have a slightly chewy quality. Drain fregola and mushrooms.

Melt butter in a frying pan, add shredded greens, fry for a minute or two and begin to lighten. Add drained pasta and mushrooms, then fold in grated pecorino. Stacked on shallow plates.

Fregola is easy to find at Italian grocery stores. I want to find a pleasant nutritious Sardinian baked varieties.

Instead of cavolo nero, you can use wrinkled cabbage cabbage or young cabbage.

The amount of pecorino sounds surprising, but it brings the whole plate together and gives a luxurious contrast when compared to modest ingredients.

Rice, milk and fig jam

Modest sweetness of grilled rice. Fig jam syrup fine.





Rice, milk and fig jam.



Rice, milk and fig jam. Photos: Jonathan Lovekin

Serving 4
Green Cardamom Pods 6
milk 1 liter
Bay leaves 2
Vanilla pods One
butter 30 g
Pudding Rice (short grain) 80 g
Caster sugar 3-4 tablespoons
Fig Jam / Preserve 8 tablespoons

Set the oven to 140C / gas mark 1.

Break the green cardamoms, extract the small brown-black seeds, then crush into powder. Without spice mill, pestle and mortar will work. Pour milk into the pan. Add ground cardamom seeds, bay leaves, vanilla pods and butter and bring to a boil.

Put the pudding rice and caster sugar in a baking dish and as soon as the milk boils (see carefully), pour hot milk over the rice and stir until the sugar dissolves.

Place the dish in a preheated oven and bake for 2 hours until the rice is soft and creamy and the skin becomes pale gold. Serve with a soft fig jam spoon.

No effort is required. A little patience.

If fig jam is tricky to track, cut six small fresh figs in half and add 4 tablespoons of granules or caster sugar and 4 tablespoons of water to the pan, respectively. Boil to lower heat, boil until sugar and water turn into syrup, figs soften and crumble.

Chocolate, dulce de leche, cantucci

Fragile crust. Woods Chocolate.





Chocolate, dulce de leche, cantucci.



Chocolate, dulce de leche, cantucci. Photos: Jonathan Lovekin

2 servings
dark chocolate 100 grams
dulce de leche 2 tablespoons
egg 2
Caster sugar 100 grams
Cantucci serve

Set the oven to 160C / gas display. 3. Break the chocolate into small pieces and melt without stirring in a heat-resistant bowl suspended over boiling water. As the chocolate melts, stir gently from the blanch and turn off the heat.

Put the eggs in a large bowl, add sugar and beat until thick and fluffy. A hairy food mixer will give you the best results. Stir the chocolate and mix into the mixture. Only two or three stirrings are needed to integrate it. No longer can you mix it too much.

Using a rubber spatula, transfer to two lamekin. Put the lamekin in a roasting can or baking dish. Sprinkle enough boiling water so that it is in the middle of the side of the lamekin, and bake for 20 minutes until the surface is slightly crunchy and the inside is thick and creamy. Serve with a teaspoon and, if desired, take cantucci biscuits.

When baking bread, a soft crust appears and the inside is rich and remains like fondant. Leave about an hour or two intact.

Heat-resistant porcelain lamekin is ideal for these, but you can bake it in an oven-resistant cup or metal tally.

I baked this chocolate pudding and ate it the next day like a thick and hazy chocolate mousse.

Greenfeast: autumn and winter Nigel Slater (Fourth Estate, £ 22). To order a copy of £ 19.36, go to guardianbookshop.com or call 0330 333 6846.. Free UK p & p over £ 15 with online orders only. Phone order minimum £ 1.99 p & p.

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