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Autumn is an amazing time, fascinating and beautiful in its own way. She has prepared many reasons for joy. One of the most desirable is a generous harvest of late fruits. Such wealth should be disposed of wisely and treat your family with autumn desserts. The National trademark shares interesting ideas with readers of “We Eat at Home”.
Pears on a manna cloud
Autumn pears are the most juicy, delicious and healthy. These qualities they will fully reveal in a duet with semolina “National”. Semolina is made from wheat. It is quickly digested, well absorbed, contains a minimum amount of fiber (0.2 %), and is rich in protein.
Fill 300 g of semolina with 400 ml of kefir and leave to swell. Then pour in the mixture, whipped from 200 g of sugar and 2 eggs. Sift here 300 g of flour with 0.5 tsp of soda and knead the dough. Peel 1 kg of pears from the core, cut into thin slices. Half of the dough is poured into a form with parchment paper, spread out part of the fruit and pour the second half of the dough. Decorate the mannikin with the remaining almonds and put it in the oven at 200°C for 40 minutes. Serve it warm!
Apples under crunchy oatmeal
Apples of autumn varieties with a delicious sourness will give a special sound to the fruit crumble. The basis of the dessert will be oatmeal “National”. Modern technologies for processing cereals allow you to save all the useful substances and trace elements and at the same time reduce the cooking time of the product. Oat flakes contain a lot of important fiber for the body and easily digestible minerals and vitamins.
Remove the core from 3 apples, cut into cubes, combine with a handful of grapes, pour 3 tbsp. l. brown sugar. Mash 50 g of walnuts with a rolling pin, mix with 200 g of oat flakes, 3 tbsp honey and 3 tbsp olive oil. We spread the apples and grapes in a greased ceramic mold, evenly distribute the oatmeal, spread the walnuts on top and send them to the oven at 180°C for 20 minutes. This crunchy tempting treat is a great choice for an autumn tea party.
Persimmon in rice bliss
Juicy orange persimmon with tart notes is the best fruit embodiment of autumn. It feels great in home baking, especially when paired with rice “Kuban “”National”. This is a white polished round-grain rice of soft varieties. Ideal for making side dishes, desserts and cereals, not only in their classic version.
First of all, cook 400 g of rice in water without salt, drain it and add 3 persimmons, cut into cubes. Separately, beat 150 ml of milk, 200 g of sugar and an egg with a mixer. Add 70 g of flour with a pinch of vanilla and baking powder, knead the dough and combine with rice and persimmon. If desired, you can put some raisins and any nuts. We spread the rice mass in a deep form and bake for 45 minutes in the oven at 180°C. Brush the still warm pudding with raspberry jam. Such an elegant pudding will instantly enliven the gloomy autumn weekdays.
Dried fruit and quinoa duo
Dried fruits are a storehouse of vitamins and useful substances. They will be organically complemented by the National quinoa cereal. Quinoa tastes like unprocessed rice, and is well suited as a side dish and for making porridge. Quinoa contains amino acids and a large amount of plant proteins.
Fill 200 g of quinoa with 400 ml of water and cook under the lid until the moisture is completely absorbed. Meanwhile, whisk 300 g of not very thick yogurt with 2 tsp of maple or raspberry syrup. Spread on the bottom of the cremans 2 tbsp. l. quinoa, then yogurt and dried fruits on top. Let the delicacy brew, and it will become incomparable.
Feijoa in buckwheat velvet
Feijoa is a wonderful autumn fruit that will transform any homemade pastry. We offer to dream up and cook muffins from buckwheat “National”. This is a cereal that is distinguished by a multi-faceted taste and a balanced set of useful elements. The product has been specially processed, calibrated and cleaned. As a result, the appearance of the product improves, its nutritional value increases, and the cooking time is significantly reduced.
Boil 300 g of buckwheat, punch with a blender, mix 100 g of rye bran and crushed hazelnuts. Cut 150 g of feijoa into slices and add 200 g of yogurt and 3 tbsp of honey to the buckwheat base. At the end, we introduce 2 eggs and 1 tsp of baking soda whipped into a fluffy mass. Knead the dough, distribute it into the molds and bake the muffins at 180°C for about 40 minutes. This dessert is good both hot and cold. You can decorate with pieces of chocolate.
Quince and couscous tandem
Quince is undeservedly deprived of attention. But this is a vitamin bomb, which makes delicious unusual desserts. A large couscous “National”will add originality to them. Couscous is a wheat cereal prepared in a special way: ground durum wheat grains (i.e. semolina) are moistened, rolled into small balls and dried. As a result, they retain all their valuable properties.
Steam 200 g of couscous in 200 ml of boiling water under the lid for 10 minutes, then pour in 200 ml of orange juice. Right here, grate a large quince, removing the core and peel. Add 30 g of raisins, 50 g of ground bran, sugar and cinnamon to taste, knead the dough. For a more interesting taste, you can add other dried fruits. Now we form the cookies, put them on a baking sheet and bake them in the oven at 180°C for 20 minutes. This delicacy will be appreciated even by spoiled sweetmeats.
Autumn gives us the last opportunity this year to enjoy fresh seasonal fruits. A harmonious pair of them will make up the cereals “National”. Each of them is a product of unsurpassed quality with a unique taste and a rich supply of valuable elements.