And it's the season when no need for excuse to cook comfort food.
It can be meaty, or meat free, curry or stew I have so many favs. My last comfort food recipes are featured on Stocksy, a lovely Confit Duck with a Warm Red Cabbage and Kale Salad. Check it out, please!
And here below comes an autumn dessert with figs and a spicy squash salad. Both are quick and easy so if You're in a rush these are ideal choice. Go for it!
Spicy Parmesan Baked Squash with Fresh Salad
half of squash (I used Harlequin)
50 gr freshly grated parmesan
1 pack of fresh green salad leaves
3/4 tbsp salt
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1 garlic clove
1/2 teaspoon cumin
1/2 teaspoon cumin
1/2 teaspoon of smoked paprika
1 tbsp olive oil
for the dressing:
25 ml extra virgin olive oil
pinch of salt
half tbsp balsamic vinegar
- Preheat oven to 180 C. Scoop the seeds of squash then cut into 1cm thick slices. Put them into a bowl.
- Put coriander, mustard seeds, salt, paprika, mashed garlic and olive oil into a mortar. Crush well. Pour that over the squash and mix well with your hands to coat evenly. Set aside for at least 20 minutes.
- Meanwhile mix the ingredients of salad dressing in a jar. Cover with a lid, then shake well and set aside.
- Arrange the squash slices on a baking tray. Sprinkle with parmesan and bake in the oven for 20-25 minutes or until tender.
- Put the salad leaves on a serving plate. Place the squash over the top then pour with the dressing and serve immediately.
FIG AND NUTMEG TARTLETS
Ingredients for 6:
70 gr plain flour
20 gr ground walnut
40 gr wholemeal spelt flour
1 egg yolk
110 gr cold unsalted butter
25 gr sugar
for the filling:
4-6 fresh figs
250 ml single cream
3 egg yolks
2 tbsp sugar
pinch of freshly grated nutmeg
- Put both sorts of flour and walnut into a food processor. Add sugar, egg yolk and diced butter. Pulse for a few minutes until it comes together. Wrap into cling film and chill for an overnight.
- Preheat oven to 180C. Roll the dough out on a dusted surface then cut 6 bigger circles than the diameter of the tins. Place the dough into the tins and cover with a piece of baking sheet. Place some baking balls on the sheet then bake for 10-12 minutes in the oven.
- Meanwhile make the filling: heat the cream on low with sugar. Whisk the egg yolks with vanilla then add the cream stirring with a wire whisk to combine. Wash figs, cut the stalk off then slice thinly.
- When the pastry half-baked remove from the oven. Reduce the heat to 160 C. Remove the baking balls and sheet, then place the figs evenly over the bottom. Spoon the filling carefully around the figs and bake for further 15-20 minutes or until golden.
- Leave to cool the remove from the tin.
Disclosure: this post was financially supported by SACO Kitchen.