The days are getting shorter, nature is becoming more colorful and food is becoming heartier again. You can celebrate this time of year with delicious menus .
Sweet cider cream (for 4 people)
Mix 5dl sweet cider, 75g sugar, the zest of half a lemon, 1.5 tbsp cornflour and 2 eggs in a pan and bring to the boil, stirring constantly. Immediately pour the cream through a sieve into a bowl and leave to cool completely.
Beat 1dl of cream until stiff and fold into the cream. Divide the cream into four nice bowls.
Tips:
- Refine the cream with a little cinnamon.
- You can add a compote of apples or pears to the cream.
Found in Le Menü 10 / 2014
Pumpkin flat cake (serves 4)
Preheat your oven to 220 degrees.
Lay out a pizza dough on a baking tray lined with baking paper. Spread it evenly with 100g sour cream. Peel a wedge of pumpkin and grate 150g using a Birchermüesli grater. Cut a red onion into thin rings. Spread the pumpkin and onions over the pastry. Crumble 100g feta between your fingers and sprinkle it over the flatbread. Season everything with salt, pepper and oregano. Bake the flatbread for 15 - 20 minutes.
Tips:
- Instead of just pumpkin, you can also grate some courgette onto your flatbread.
- Spice up the flavor and sprinkle a pressed clove of garlic on the flatbread.
- You can also use mozzarella instead of feta.
Found in Le Menu 12 / 2014
Cabbage rolls (serves 4)
Cut the stalk out of a cabbage head . Remove the outer 20-25 leaves and boil them in salted water for 5-10 minutes until soft. Rinse them with cold water and place the leaves on a kitchen towel to dry. Set aside the 12 largest leaves for stuffing, chop the remaining leaves into fine strips. Finely chop an onion and 2 cloves of garlic .
Fry 500g of minced meat in a frying pan in a little oil . Add the onions and garlic and fry for a further two minutes. Leave the meat mixture to cool.
Knead 1 egg, 3 tbsp breadcrumbs, the chopped cabbage, 1 tbsp mustard, 100 g mascarpone, 1 tbsp caraway seeds, the zest and juice of a lemon into the meat mixture. Season the mixture to taste with salt, pepper, nutmeg and paprika .
Lay out the cabbage leaves with the outside facing down and spread the mixture over the leaves. Fold in all the sides and tie them together with kitchen string. Place all the wraps in a baking dish. Pour 2.5dl stock over the wraps and top with a few flakes of butter.
Bake the cabbage wraps for 30 - 35 minutes at 200 degrees.
Found in Le Menu 10 / 2014
Enjoy autumn in all its glory and intense flavor.
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