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Cooking, recipes: October weather for apples but not only

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We have definitely entered autumn, with its spectacular colors both in nature and on the table. October is the time to apples and chestnutsbut also of pumpkin, beetroot and many other vegetables that will keep us company for several months.

This month I focused on apple enhancement, which I love, and I looked for a delicious recipe to use the chestnuts in a different recipe from the usual dessert.

One of the protagonists of October is without doubt pumpkin, for which I allow myself however to make a particular study in the next article. Now I leave you to some particularities on the protagonists of the month and on the realization of the recipes.

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Valerian: also called songino is a tender salad, rich in nutrients, vitamins B and C, mineral salts such as potassium, iron and phosphorus which make it a food with revitalizing, purifying and diuretic properties. It also has a beneficial and fortifying action on the capillaries.

Beet: o water-rich red turnips have excellent draining properties capable of combating water retention; it is refreshing and remineralising. In case of anemia and chronic fatigue, it is recommended to drink the juice on an empty stomach. Rich in vitamin C, it strengthens the immune system, while its fibers are beneficial for the intestine and regulate cholesterol and blood sugar levels. It can be eaten cooked or raw, sliced ​​or grated in mixed salads, or boiled and seasoned with oil and lemon.

apple: fruit that contains little protein, fats almost absent. Contains vitamins B1 and B2 which combat inappetence, fatigue and nervousness, aid digestion, strengthen hair and nails; the apple has the power to control blood sugar. They can be eaten raw or cooked, in which case they are recommended in case of constipation.

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chestnut: typical autumn fruit, it provides beta-carotene, vitamins B, C, E, potassium, calcium, magnesium and iron. Low in fat but very rich in starch, they are rich in dietary fiber, gluten-free and have a nutritional value close to cereals. They are usually eaten roasted or boiled, but they are very versatile and can be used in combination with many dishes, from appetizers to desserts.

Spinach: known for their high iron content, they cannot be overlooked for their content of vitamins A, C, B, D and K. They are also rich in mineral salts such as potassium, calcium, phosphorus and aeolian acid . There are many benefits for the immune system, as well as retinal health

Philadelphia Valerian Tuna Sandwich
1 crispy bun
1 small can of tuna
20 g of valerian
1 tablespoon puff cheese

I don’t think you need any information on the preparation phases of the dish, it will be enough to cut the sandwich, stuff it and taste it. You can choose the bread you prefer, I used a wholemeal sandwich and instead of philadelphia I used it diffusion of kefir.

It’s a great post-workout recovery meal, or when you don’t feel like cooking but don’t want the usual ham and cheese toast.

Cereal trio with beets and spinach
160 gr of cereals (barley, spelled, brown rice)
Spinach
50 g walnut kernels
200 g red beets
2 tablespoons extra virgin olive oil
Salt and pepper

Bring a pot of salted water to a boil and cook the cereal mix according to the deadlines indicated on the package. Wash the beet thoroughly, dry it and grate it (you can also cut it into strips or squares).

Wash and dry the spinach then transfer everything to a salad bowl, add an emulsion of oil and balsamic vinegar then mix. Complete the preparation with i walnut kernels and serve.

Risotto with chestnuts and colonnata lard
200 g carnal rice
1 liter of broth
1/2 white onion
40 g of grated parmesan
30g of butter
100 gr of pre-cooked chestnuts
2 slices of colored lard, cut into thin slices
1 glass of white wine
1 sprig of rosemary

Prepare the broth and keep it always warm; in a saucepan put half the butter, add the finely chopped onion and leave to dry over low heat. At this stage add the rice and grill, deglaze with the white wine and when it has evaporated, cook the rice, adding the broth from time to time, always stirring. Halfway through cooking add 3/4 of the chestnut; 3 minutes before the end, add the rest and finish cooking.

When the rice is ready, turn off the heat, add the rest of the butter, Parmesan and stir in. Let the risotto stand covered for three minutes, add the chopped rosemary and lay the slices of lard to melt

Puff pastry breadsticks with apples
1 roll of pastaglia
2 apples
1 teaspoon of sugar
Jam to taste

To prepare the puff pastry, we start from the apples; peel and cut into small cubes, put in a saucepan with the sugar and cook over medium heat for 10 minutes, stirring often. Remove from heat and let cool; on the work surface, roll out the dough and spread on it half of the jam.

Cover with strips and seal the edges well. Cut strips about 2 cm wide, twist them on themselves then bake for 20 minutes at 180 degrees. At the end of cooking, remove from the oven, let cool and sprinkle with icing sugar before serving.

Apple butter
600 g of apples
30 grams of sugar
100ml water
Cinnamon powder

Still for this recipe, first peel and cut the apples into pieces, put them in a saucepan with the water, sugar and cinnamon. Cook for about an hour over low heat, stirring occasionally.

The apples will lose a lot of volume, turn amber and dry out. At the end of cooking, mix with an immersion blender until the mixture is smooth and creamy. At this point, put the pan back on the heat and let it reduce for a few more minutes. Pour butter into glass jars; it is now ready to be tasted immediately or to keep

NB: it is not a real butter, it is rather a fruit compote, which can be used to garnish pies or cookies, to spread on bread or to replace sugar in the preparation of desserts. You can keep it for a week in the refrigerator, or make individual portions to place in the freezer and thaw as needed. An example of a tart filled with apple cream

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