3 Fall Recipes Ideal for Chilly Autumn Nights

3 Fall Recipes Ideal for Chilly Autumn Nights

Posted by Euro Ceramica on Nov 1st 2021

As the days get shorter and the weather turns colder, it’s time to fall in love with these fall recipes. Get a head start on your fall menu planning.

Salmon Meuniere by @ChefByNight

Looking for a decadent salmon dish to serve during game night? You’re welcome and we hope you enjoy this recipe! A French classic, Meunière refers to a preparation made with butter, flour and lemon served on a Zanzibar bowl. It’s so decadent and so good!

Ingredients:

-4 salmon filets, 3-4 ounces each (100-120g)

-a pinch of salt and pepper, per filet

-2 teaspoon olive oil

-4 tablespoon butter

-3 oz bella mushrooms, sliced (85g)

-2 tablespoon fresh parsley, chopped

-juice of 1 lemon

-salt and pepper to taste (sauce)

Sounds fancy? It really isn’t, watch the video for the easy step by step instructions.

Creamy Butternut Squash by @wellnessbylaila

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Served piping hot on a colorful Galicia bowl, this creamy, nourishing butternut squash soup recipe is fall comfort food at its best.

Serves 2 entrees (or 4 appetizers)

Ingredients:

-1 tsp black pepper

-1/2 tsp cumin

-optional toppings: yogurt, pumpkin seeds, oregano

-2 cups squash

-2 cups water

-1 tsp sea salt

Instructions:

1. Cut the squash in half, and then slice into thin slices.

2. Cover a baking dish with aluminum foil and place the squash peel side up on the pan.

3. Bake at 350 F for about 25-30 minutes, or until the squash is tender and easily peels from the skin.

4. Let the squash cool and then remove the skin.

5. Blend the squash.

Add it to a pan with all other ingredients and simmer for 10 minutes, until it’s hot and everything is mixed.

Serve with optional toppings.

Spicy, Flavorful and Tangy Homestyle Kadhi Pakoda by @myfoodspree

Vegetarian & Gluten Free

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Kadhi comes from the word “kaadhna” which means cooking on low heat for a long time. So, the longer you slow cook the kadhi, the better it taste– served in a colorful Galicia bowl. 

Ingredients:

-1/4 tsp carom seeds-nigella seeds

-1 tsp chaat masala powder

-water

-salt to taste

-chopped green chillies and red chilli powder

-1/2 cup besan/ chickpea flour

-1 small onion chopped

-1 spring onion chopped

-bunch of cilantro chopped

-1/2 tsp turmeric powder

Instructions:

Mix everything in a bowl. Add water as required.

Heat oil in a wok. Make balls and fry them. Set aside.

Kadhi Ingredients:

-4 tbsp besan/ chickpea flour

-1 1/2 cup yogurt/dahi

-1/2 teaspoon panchforan

-1 tsp turmeric powder

-1 tsp cumin powder

-1 small onion chopped

-1-2 garlic clove chopped (optional)

-2 cups chopped spinach

-salt to taste

-oil

Instructions:

In a large bowl mix together water and chickpea flour. Add turmeric powder, salt, cumin powder and mix well. Set aside.

Heat oil in a wok. Add panchforan.

Add garlic once it crackles. Add onion. Cook till they turn translucent.

Add chickpeas flour-water mixture. Cover and cook for 4-5 minutes on medium flame.

Add chopped spinach and cook for 2-3 minutes.

Stir in yogurt/dahi with water. Add pakodas.

Turn the stove off just when it starts boiling.

Temper with ghee, asafoetida red chilli powder and whole red chillies.

Garnish with cilantro.