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Cooking delicious meals is a magic that gives a special atmosphere and brings the whole family together at home.
To make such moments truly unforgettable, we have collected several recipes that will warm and cheer you up even in the worst weather.
Ideal autumn dishes are, first of all, comfort food: delicious food prepared in a simple way from understandable ingredients. That is why we went for a little trick and collected the most popular, but so familiar autumn ingredients: pumpkin, cranberries and aromatic spices. You can add your favorites, it is important that they collect all the taste of the dish together. We took recipes where new bouillon cubes are responsible for spices. , which are now completely composed of familiar ingredients: vegetables, herbs, spices, and the link here is ordinary ghee and beef fat. This composition is simple, but it helps to correctly reveal the taste of each ingredient.
In short, MAGGI held a competition in which it asked participants to prepare delicious dishes from simple ingredients. The competition was held on Instagram from August 16 to October 31. The winner of the project received a certificate for travel to any country for 100 rubles. Two more finalists won the Tefal steamer.
Their recipes, as well as other ideas from the editors of wday.ru, are in this material.
Pumpkin soup with mascarpone
Olga Chepushtanova’s recipe
Ingredients:
● Pumpkin – 1 kg
● Garlic – 2 cloves
● Olive oil – 30 g
● Mascarpone – 50 g
● Shallots – 1 pc.
● Water – 1 liter
● MAGGI chicken cube, gold – 2 pcs.
● Pumpkin seed – 30 g
● Dry thyme – 1 tsp.
● Salt, pepper – to taste
Method of preparation:
Peel the pumpkin, cut into cubes, put it in a form covered with parchment, sprinkle with thyme and crushed garlic on top, sprinkle with oil and set to bake for 40 minutes at 180 degrees.
Boil water, dissolve 2 chicken cubes in it, set aside.
Finely chop the onion and sauté in the remaining oil until transparent.
Combine pumpkin and onion in a blender bowl. Add a little broth and beat until smooth.
Combine the resulting mass with the rest of the broth, salt and pepper, bring to a boil.
Dissolve the mascarpone in the soup and bring to a boil again.
When serving, sprinkle with roasted pumpkin seeds.
Stuffed pumpkin
Elena Babenko’s recipe
Ingredients:
● Pumpkin – 1 pc.
● Ground beef – 500 g
● Apple – 2 pcs.
● Potatoes – 1 pc.
● Cranberries – 100 g
● Onions – 1 pc.
● Garlic – 2 cloves
● Celery – 2 stalks
● MAGGI chicken cube, gold – 1 pcs.
● Vegetable oil – 1 tbsp. l.
● Dry thyme – 1 tsp.
● Salt, pepper – to taste
Method of preparation:
Cut off the top of the pumpkin so that you get a “cap”. We clean the pumpkin from the inside and rub the walls with salt and pepper.
Heat oil in a frying pan, fry chopped onion and celery in it. Add minced meat and fry until tender.
We send chopped apples and chopped garlic cloves to the same pan. Extinguish and remove from heat.
Add one large potato cut into small cubes to the mass. At the end is thyme.
Prepare the broth separately. Put half a liter of water on the fire, dilute one MAGGI cube and bring to a boil.
Remove from heat and add a handful of cranberries to the same place, mix with minced meat.
Fill the pumpkin with the resulting broth and cover with a cut “lid”.
We bake in an oven preheated to 175 degrees for 1,5 hours.
We spread it on a beautiful dish.
Lasagne with pumpkin and chicken fillet
Anna Lyamkina’s recipe
Ingredients:
● Pumpkin, variety “Camomile” – 400 g
● Chicken fillet – 400 g
● Milk – 500 ml
● Vegetable oil – 2 tbsp. l.
● Onions – 1 pc.
● Lasagne plates – 10 pcs.
● Mozzarella – 100 g
● Butter – 50 g
● Flour – 2 tbsp. l.
● Nutmeg – 5 g
● Provencal herbs – to taste
Method of preparation:
We clean the pumpkin from the peel and seeds. After that, cut it into medium cubes and fry in vegetable oil for 15 minutes under the lid.
In another pan, fry the onion, cut into small cubes. After the onion acquires a golden color, add the finely chopped chicken fillet. Fry until tender with the addition of Provencal herbs.
In the meantime, beat the finished pumpkin with a blender until puree.
Now you need to prepare the béchamel sauce. To do this, melt the butter in a thick-bottomed saucepan, add flour and stir quickly.
Remove the saucepan from the heat and add milk in small portions.
Next, put back on fire and stir constantly with a whisk until thickened, add a pinch of nutmeg. The sauce is ready.
Now we take a baking dish, grease the bottom with sauce.
Next, cover the bottom with lasagna sheets. Put 1/4 of the fried fillet on them and pour with pumpkin puree, sprinkle with cheese on top.
Repeat the previous step 3 more times. After that, spread the lasagna sheets on top, grease with sauce and sprinkle generously with cheese.
We put in an oven preheated to 180 degrees for about 20-25 minutes.
After baking, take it out of the oven and leave for 10 minutes.
Potato Pie with Worcestershire Sauce
Ingredients:
Stuffing:
● Olive oil – 50 ml
● Onions – 1 pc. or shallots 3-4 pcs.
● Minced meat – 650 g
● Tomato paste – 2 tbsp. l.
● Flour of the highest grade – 1 tbsp. l.
● Red wine – 150 ml
● Fresh thyme – 4 sprigs (leaves only)
● MAGGI cube, beef on the bone – 1 pc.
● Worcester sauce – to taste
● Black pepper – to taste
Puree:
● Potatoes – 900 g
● Butter – 115 g
● Milk – 125 ml
Topping:
● Frozen peas – 150 g
● Butter – 50 g
Method of preparation:
We put half a liter of water on the fire, bring to a boil and dilute one beef cube. We leave the broth.
Heat half of the olive oil in a large saucepan. Add finely chopped onion and fry until tender, after which we drop it onto a plate.
Add the rest of the oil to the same pan and fry the minced meat in portions for 4-5 minutes.
Mix the minced meat with the previously fried onions, tomato paste and cook for another minute. After that, fill the mixture with flour, mix and fry again for a minute.
Pour in red wine and add thyme. Stew a little.
Next, pour the broth into the mixture and cook the dish for 45 minutes, until the minced meat becomes soft and the mixture thickens.
Season to taste and add a few drops of Worcester sauce.
At this time, heat up the grill in the oven to the maximum.
At the same time, we are preparing mashed potatoes. Put the peeled potatoes in a saucepan with salted water and bring to a boil. Cook until tender for 12-15 minutes.
Drain the water, return the potatoes to the pot and put them on the fire again for about a minute to remove excess moisture.
Knead mashed potatoes well, add butter and milk.
Next, put the minced meat in a baking dish, and distribute the mashed potatoes on top. Cook for 8-10 minutes or until golden brown.
Boil the peas, add oil to it.
We take out the dish from the oven, divide it into portions and serve with hot peas.
Risotto with pumpkin and nuts
Ingredients:
● Butter – 30 g
● Olive oil – 4 tbsp. l.
● Onions – 2 pc.
● Garlic – 2 cloves
● Arborio rice – 280 g
● White dry wine – 200 ml
● MAGGI cube, forest mushrooms – 2 pcs.
● Pumpkin – 1 small or 1/2 large
● Sage leaves – to taste
● Parmesan – 100 g
● Mozzarella – 150 g
● Pine nuts – 30 g
● Black pepper – to taste
Method of preparation:
Heat the butter and half of the olive oil over low heat. Add chopped onion and garlic. Fry for 8-10 minutes until golden brown.
Add rice and fry for 1-2 minutes, stirring constantly, until it is soaked in oil.
Pour in the wine and bring to a boil. Reduce heat slightly and cook until ⅔ wine evaporates.
In a liter of water we dilute a mushroom cube and bring to a boil.
Add half of the warm broth to the rice and set over low heat.
When most of the water has evaporated, add the rest of the broth.
Leave on the fire for 12-15 minutes or until the rice is soft and the liquid evaporates.
Meanwhile, heat the remaining oil in a frying pan, fry the diced pumpkin in it for 10-12 minutes until golden brown. Add to risotto.
Mix the chopped sage, pumpkin seeds, grated parmesan and mozzarella separately and send them to the risotto.
Serve with pine nuts.