3 Heartwarming autumn recipes 🍂

Fall offers delicious flavors and nutritious ingredients that are perfect for comfort food. In this blog post, we share three healthy fall recipes packed with vitamins and minerals. Get inspired to embrace autumn in your kitchen!

Smokey Shakshuka

Start the day on a lighter note with this satisfying shakshuka, a wonderful pan full of tomatoes, pepper, spinach and eggs. It packs in four of your 5-a-day.

Ingredients

• 1 tbsp cold pressed rapeseed oil

• 1 red onion, cut into thin wedges

• 1 red pepper, finely sliced

• 1 yellow pepper, finely sliced

• 3 large garlic cloves, crushed

• 1 tsp cumin seeds

• 1 tsp coriander seeds, crushed

• 1 heaped tsp sweet smoked paprika

• 400g can cherry tomatoes

• 115g baby spinach

• 4 medium eggs

• Small bunch coriander, roughly chopped

• Small bunch dill, roughly chopped
  

Instructions

1. Heat the oil in a large, non-stick frying pan.

2. Add the onion and peppers and fry over a medium heat for 8-10 mins until the veg is beginning to soften.

3. Add the garlic, cumin, coriander and paprika and fry for 1 min more.

4. Tip in the tomatoes, spinach and 100ml water and bubble until the spinach has wilted, then lower to a simmer and cook, uncovered, for 10 mins.

5. Season to taste.

6. Make four indentations in the tomato mixture and gently crack an egg into each one.

7. Cover with a lid or foil and cook over a gentle heat for 8-10 mins, or until the eggs are just set.

8. Uncover, scatter with the fresh herbs and serve.

   
   

Stir-Fried Brussels Sprouts with Ginger and Oyster Sauce

Brussels sprouts are a true fall favorite! These little green powerhouses are packed with nutrients and are versatile in the kitchen. Perfect as a side dish or as part of a healthy meal.

Ingredients

• 1 teaspoon minced garlic

• 1 teaspoon minced ginger

• 1 tablespoon sunflower oil

• 500 g cleaned Brussels sprouts, halved

• 1-2 tablespoons oyster sauce

• Black pepper

  
  

Instructions

1. Heat a sauté pan and fry the garlic and ginger in the warming oil for 1 minute.

2. Add the Brussels sprouts and increase the heat. Stir-fry the Brussels sprouts until they are slightly browned.

3. Lower the heat again and stir in 50 ml of water and the oyster sauce. Start with 1 tablespoon; you can always add more to taste. Let it simmer for about 8 minutes until the liquid evaporates, stirring occasionally to ensure the Brussels sprouts remain al dente.

   
   
   
   

Eastern Pumpkin Soup

Full of flavor and rich in vitamins, this soup is perfect for a chilly day. Easy to prepare and wonderfully warming, it's a true seasonal favorite!

Ingredients

• 1 small pumpkin (about 1 kg)

• 2 cloves of garlic

• 1 red chili

• 1 onion

• 2 cm ginger

• 2 tablespoons olive oil

• 1/2 teaspoon ground coriander seeds

• 1/2 tablespoon turmeric

• 1/2 teaspoon cumin powder

• 1 lime

• 1 can of coconut milk

• Optional: Tabasco

• A splash of cream

• Roasted pumpkin seeds

  
  

Instructions

1. Wash the pumpkin and cut it into pieces. Remove the seeds, but don’t bother peeling it (it's too much hassle and really not necessary).

2. Finely chop the garlic, red chili, and onion. Grate the ginger.

3. Heat the olive oil in a soup pot and sauté the onion, garlic, chili, and ginger. Add the ground coriander, turmeric, and cumin. Cook briefly.

4. Add the pumpkin pieces and cook for 5 minutes over low heat.

5. Add the lime zest and juice, the coconut milk, and 500 ml of water, then bring the soup to a boil. Let it simmer for 20 minutes and then puree the soup.

6. Season the soup with pepper, salt, and optional Tabasco. Garnish with cream and roasted pumpkin seeds. Source: https://www.puurgezond.nl/eten/herfst/recepten/oosterse-pompoensoep https://www.bbcgoodfood.com/recipes/healthy-shakshuka