- Pumpkin and carrots soup
For 4 people
Extra virgin olive oil 15 g, Spring onion 200 g, Garlic cloves 1, chilli, Ground cumin 5 g, Dried dill 5 g, Pumpkin 600 g, Potatoes 150 g, Carrot 100 g, Vegetables soup 600 ml , Greek yogurt, Pumpkin seeds, Fresh coriander, Salt,Ground black pepper
How to Make Pumpkin Carrot Spiced Cream
Difficulty: Easy,Total time 40 m, Elaboration 10 m, Cooking 30 m
In a thick-bottomed casserole, heat the extra virgin olive oil and add the chopped chives, the minced garlic clove and the chilli. Sauté for two minutes. Then add the cumin and coriander, crushed in a mortar, and cook for another two minutes.
Cook until the chives are soft, then add the diced pumpkin, the chopped potato and the sliced carrot. Sauté for five minutes and add the vegetable broth, letting everything cook for 25 minutes or until the vegetables are soft. Season with salt and pepper.
We pass the mixture to the glass of a blender or a kitchen robot and we grind everything well until there are no stumbling blocks.
To serve the cream, lightly toast the pumpkin seeds in a pan for two minutes. We booked. We distribute the cream in four bowls, and we make a spiral on the surface of each portion with a teaspoon of Greek yogurt, place some pumpkin seeds and sprinkle with a little fresh coriander. We serve quickly.
- How to Make Roasted Pumpkin Arugula Salad with Balsamic Dressing
For 4 people
Pumpkin approximately 1 kg,Extra virgin olive oil 30 ml, Balsamic vinegar 15 ml, Worcestershire sauce 5 ml, Ground black pepper, Arugula 100 g, Pumpkin seeds to taste , Sesame seeds to taste, Extra virgin olive oil (for the dressing) 45 ml, Modena vinegar (for the dressing) 30 ml, Soy sauce (for the dressing), 15 ml, Honey (for the dressing) 5 ml, Lemon juice (for the dressing) 5 ml, Fresh thyme (for the dressing), Ground black pepper (for the dressing)
Difficulty: Easy , Total time 45 m, Elaboration 15 m, Cooking 30 m
Preheat the oven to 180ºC and prepare a tray. Peel the pumpkin and remove the seeds and internal filaments. Cut into 1-2 cm cubes. Mix with Mas Auro Argudell extra virgin olive oil, balsamic vinegar, Worcestershire sauce and freshly ground black pepper.
Arrange on the tray and bake for about 25-30 minutes, stirring halfway through cooking, until tender. Let cool. If we are going to use the pumpkin seeds themselves, clean them well with water, dry them and lightly toast them in a pan or in the oven.
Wash and drain the arugula well. Arrange in a salad bowl or distribute into individual bowls. Add the cooled pumpkin, pumpkin seeds, and sesame seeds. Mix well all the ingredients of the dressing, adjusting the amount of Modena vinegar to taste, and serve.
For 4 people
Cauliflower 0.5, Minced garlic clove 1, Lemon juice 1, 1/4 cup extra virgin olive oil, Salt, Ground black pepper, Small cucumber, seeded and cut into small pieces 1, Chopped fresh parsley ,Minced fresh mint, Chopped fresh coriander, Chives in julienne
How to make cauliflower tabouleh
Difficulty: Easy,Total time 20 m, Elaboration 20 m
We start by breaking the cauliflower into pieces, and then we chop it in a food processor until the cauliflower has crumbled into granites the size of quinoa or couscous.
In a large bowl, whisk together the lemon juice, garlic, Arbequina Migjorn extra virgin olive oil, pepper and salt. We add the cauliflower, the cucumber, the herbs and the chives and mix everything so that it is integrated. If we feel like it, we can season it with more lemon and oil.
4 .Aubergines and goat cheese tart
For 6 people :Broken mass 1, Medium eggplant 2, Goat cheese 1, Onion 1, Garlic clove 2, Liquid cream for cooking 200 ml, Eggs ,Extra virgin olive oil, Salt, Ground black pepper
How to make aubergine and goat cheese cake
Difficulty: Easy, Total time 1 h 30 min, Elaboration 1 hour, Cooking 30 m
We start by spreading the dough and lining a mold, rectangular or circular. Then we prick it several times with a fork, cover it with greaseproof paper and fill it with dried chickpeas, baking for about ten minutes at 200 ºC until golden brown.
We wash the aubergines, trim and cut into small cubes. We put them in a bowl with plenty of salt, leaving them for half an hour to lose their bitterness. After this time, we rinse them well and drain them.
Peel and chop the onion and garlic. Heat a little cooking Montsagre extra virgin olive oil in a frying pan and sauté the onion over low heat, until it is well browned. Then we add the garlic, the aubergine, season, cover and fry over low heat, stirring from time to time so that they do not stick.
We beat the eggs with the cream. We add the previous sofrito and the chopped cheese. We distribute the mixture over the dough, from which we will have previously removed the chickpeas and kitchen paper. We bake the quiche for half an hour at 180 ºC, letting it rest a little before serving.
- Carrot and ricotta cake
Sweet onion 1, Garlic cloves 4 ,EVOO 2 tablespoons, Soy sauce (low sodium) 1 tablespoon, Curry ½ tablespoon, Ground coriander ½ tablespoon, Black pepper and salt
Egg 1 ,Ricotta 250 grams, Grated Emmental cheese 50 grams, Grated Parmesan cheese 1 tablespoon, Seeds, Lemon thyme,
And now I will tell you step by step how to prepare a delicious carrot and ricotta pudding or cake.
We are going to start by peeling and mincing the onion in brunoise and the garlic very fine. Heat 2 tablespoons of cooking extra virgin olive oil in a saucepan and brown these vegetables. At the same time we are peeling the carrots and grating them thickly so that they do not release too much water. Add the carrots to the onion and garlic when they are well browned and stir to integrate them. We lower the heat to medium and stirring from time to time, cook the carrot in its own juice for 10-12 minutes until they soften but without overcooking.
After this time, add the soy, pepper, curry and coriander and add salt if necessary.
Next, with the stand mixer we lightly crush the mixture, it should not be completely pureed, the small pieces of carrot will make it have a more interesting texture. Line the bottom of a removable mold with greaseproof paper, greasing it lightly with oil. Spread the base composed of the mixture of vegetables and spices
It is time to prepare the top. To do this, beat the egg well in a bowl until it is foamy, we integrate the ricotta cheese and the Emmental cheese well.
With that cream we cover the carrot, spreading it evenly, sprinkling on top with the grated Parmesan and bake in the preheated oven at 180ºC for 20 minutes. To brown the coverage, we can grill it for 3 more minutes.
To serve, we decorate it with a mixture of chia, flax, sunflower and pumpkin seeds and a few branches of lemon thyme. A perfect recipe as a starter and that we can also use with the little ones as well as being very easy to make.
6 . Avocado filled with cheese
- Avocado, - Onion, - Green pepper, - Cheese, - EVOO, - Egg
Sauté the onion with the pepper and the avocado meat. When it is poached we add the cheese (this is cured sheep), fill the avocados, put the egg and more cheese on top and put in the oven.
- Panellets (almond mini cakes for All Saints, traditional Catalan recipes)
The traditional ingredients used to make pine nut and/or almond panellets include:
- Almond flour(almond meal): This will be the base of our marzipan dough.
- Potato: It’s traditional to mix some cooked potato (such as a Yukon gold) into the marzipan dough. I just popped a small potato in the microwave to cook it quickly, but you could boil or bake the potato instead too.
- Sugar: White granulated sugar is traditional, but we used brown sugar for both of our batches.
- Eggs: Which we will use (1) in the dough itself (2) to help bind the dough to the toppings and (3) brushed on as an egg wash before baking.
- Lemon zest: Which we will add to the dough.
- Toppings: Either pine nuts (you may notice the Spanish pine nuts are extra-long), finely-chopped almonds, or see below for more topping options.
. To make panellets the traditional way, simply:
- Make the marzipan. In a large mixing bowl, stir together the sugar, eggs, and lemon zest until combined. Add in the mashed potato and stir until combined. Then gradually add in the almond flour and stir (or you may need to use your hands work the flour into the dough) until it is completely combined. Use your hands to shape the marzipan into a large disk. Then cover and refrigerate it for a few hours until chilled. (That said, we actually skipped the refrigeration step and these still worked just fine.)
- Roll the panellets. Roll the marzipan into evenly-sized 1-inch balls (for the pine nut version) or little logs (for the almond version), about 20 grams each. Dip each ball in a bowl of whisked egg. Then dip it into a second bowl filled with either pine nuts or finely-chopped almonds. Use your hands to gently press the nuts into the marzipan so that the entire ball is covered. (This takes some patience and will require you to get your hands dirty, so plan for this step to take some time!)
- Brush the panellets. Then place the rolled panellets on a parchment-covered baking sheet. Brush them once more with an egg wash.
- Then bake for 10 minutes, or until the tops of the panellets are nice and golden. (Keep a close eye on them so that the nuts do not burn, that would be so sad!)
- Then enjoy! The panellets should be able to keep at room temperature for up to 1 week, although I doubt they will last that long. ♡
Recipes ideal to cook in November
Spanish Gastro Larder
source: Directo al Paladar and ABC diario