Autumn recipes

The preparation:

• Peel the pumpkin, remove the seeds and cut into small pieces.
• Finely chop the garlic and onion and sauté in butter.
• Add the pumpkin flesh and fry briefly.
• Add the soup stock, season with salt and pepper and simmer for approx. 30 minutes.
• Add the cream and bring to the boil again
• Puree the soup and season to taste.

Tip:

Refine the soup with pumpkin seed oil and pumpkin seeds and serve with cookies.

The preparation:

• Wash the pears and cut into thin slices. Then mix with the lemon juice.
• Wash the basil, shake dry and pluck the leaves.
• Arrange the pear slices on plates with the Parma ham and walnuts.
• Mix the balsamic vinegar with the honey and olive oil and drizzle over the carpaccio.
• Sprinkle over the grated Parmesan and basil.
• Sprinkle with salt and pepper to taste.
• Then serve the pear carpaccio with baguette.

The preparation:

• Preheat the oven to 200° C (top/bottom heat).
• Spread the prepared vegetables evenly on a baking tray. Sprinkle over the herbs and drizzle with olive oil. Mix the vegetables well.
• Bake the vegetable mixture in the oven for about 30 minutes until lightly browned.
• Remove the vegetables from the oven and put some pieces to one side, these will be used later for decoration.
• Puree the remaining roasted vegetables in a blender. Add the vegetable stock and mix well.
• Heat the mixture slowly in a pan.
• Season the soup with salt and pepper to taste.
• Serve the hot soup in bowls and garnish with the pieces of vegetables set aside earlier.

Tip:

The soup can also be refined with a dollop of créme fraiche or whipped cream!

The preparation:

• Finely chop the onion for this recipe.
• If necessary, halve the pre-cooked and peeled chestnuts.
• Heat some butter in a pan, then add the onions and chestnuts and sauté.
• Deglaze with white wine and reduce briefly.
• Then add the beef stock and whipped cream and simmer the chestnut soup over a low heat for about 10-15 minutes.
• Puree the soup with a hand blender and season to taste with salt, pepper and freshly grated nutmeg.
• Allow to set a little longer.
• Finally, stir in the chives.
• Serve the chestnut soup on plates and sprinkle with a pinch of cinnamon.

Tip:

Boiled or roasted chestnuts are suitable as a garnish, but toasted bread cubes are also excellent. To give the chestnut soup a creamier consistency, you can also cook a potato with it.

The preparation:

• Preheat the oven to 220 ºC (fan oven). Peel the onions and cut in half crosswise.
• Cut the apples crosswise into 2 cm thick slices, mix with 3 tablespoons of oil and spread on a deep baking tray lined with baking paper.
• Add the thyme and season with salt and pepper.
• Pour over the apple juice and cook for 20 minutes on the middle shelf until the onions and apples have turned brown.
   
• Rinse the hips in cold water, pat dry, season with salt and pepper.
• Heat the remaining oil (2 tbsp) in a large frying pan, add the garlic and fry the meat for 2 to 3 minutes on each side.
• Remove and cook in the oven until the vegetables are done.
   
• Serve the meat with apples, onions and bread or dumplings.

The preparation:

Prepare the pumpkin:

• Wash the Hokkaido pumpkin well, remove the core and seeds and cut into pieces about 1 cm in size.
• Place in a saucepan, cover lightly with water, add salt and simmer gently over a medium heat with the lid on for about 10 minutes.

Prepare the bread and onions:

• While the pumpkin is cooking, cut the stale bread into small cubes and place in a large bowl.
• Peel and finely dice the onion.
• Rinse the parsley, shake dry and chop finely.
• Roast the pumpkin seeds in a non-stick pan until they pop open and smell aromatic.
• Then set aside.

Make the dumpling mixture:

• Drain the cooked pumpkin and leave to cool slightly, then add to the bread in the bowl.
• Knead everything well with your hands. Melt the butter in the pan and sauté the onion for 2-3 minutes.
• Whisk the eggs in a separate bowl.
• Add the sautéed onion and chopped parsley to the pumpkin and bread mixture.
• Fold in the beaten eggs, flour and semolina and stir everything into a smooth mixture. .
• Season the batter with salt and pepper to taste.
• If necessary, add more flour for a firmer consistency, or a little milk/water if the dough is too dry.
• Chill the dough for about 30 minutes.

Shape the dumplings:

• Form approx. 10 - 12 dumplings from the cooled mixture with wet hands.
• Bring a large pan of salted water to the boil.
• Carefully place the dumplings in the boiling, but not simmering, water with a slotted spoon and leave to cook for about 10-15 minutes.

Prepare the pumpkin seeds and Parmesan:

• In the meantime, roughly chop the roasted pumpkin seeds and grate the Parmesan.
• Once cooked, remove the dumplings from the water and drain.
• If you like, you can fry the dumplings in a pan to get a golden crust.

Dressing:

• Arrange 3 pumpkin dumplings on a plate and sprinkle with the grated Parmesan and chopped pumpkin seeds.
• Serve immediately and enjoy with a green salad!

The roast chicken:

• Cut up the chicken.
• Mix the marinade of 1 tbsp roast chicken spice, 1 tbsp curry, garlic and 1 tsp salt in olive oil.
• Toss the chicken pieces in the marinade and spread on a baking dish. 
• Preheat the oven to 170°C fan oven.
• Roast the chicken in the oven for approx. 30 to 40 mins. Until the skin is crispy brown.
• After 15 minutes, baste the roast chicken with a mixture of honey and orange juice.

The pumpkin:

• Cut the Hokkaido pumpkin into wedges (with organic Hokkaido pumpkin, the skin can be eaten too).  
• Grease the baking tray with oil, spread the pumpkin on top, sprinkle with salt and sugar, cover with rosemary or sprinkle with chopped rosemary.
• Place the pumpkin in the oven for approx. 20 - 30 mins. Until the tips turn dark.

The risotto:

• In the meantime, prepare the risotto. 
• Chop the shallots and sauté in butter and olive oil.
• Sweat the risotto rice and pour in the white wine.
• Add water and spices and cook for 15 minutes until the rice is al dente. 
• Finally, add the butter and grated Parmesan and fold in.

Serve everything together!

The preparation:

The Schupfnudeln:

• Cook the pumpkin on a baking tray in the oven for approx. 20-30 minutes at 200° C hot air. Then leave the pumpkin to cool.
• Press the cooled pumpkin through a potato ricer.
• Add the remaining ingredients and work into a smooth dough. Depending on the pumpkin, you may need more or less flour. Caution! Do not knead for too long, otherwise the dough will absorb too much moisture.
• In the meantime, bring the water and salt to the boil.
• Cut the dough into noodles with scissors and place in boiling water. From this point on, the water should only boil and not come to the boil.
• Boil the Schupfnudeln in the water for about 12 minutes.

The sauce:

• To make the sage sauce, melt the butter in a pan and add the sage. Allow the sage to simmer a little.
• Add all the other ingredients to the sauce.
• Finally, add the Schupfnudeln, marinate briefly and serve with the Parmesan flakes.

Tip:

A fresh green salad also goes very well with the Schupfnudeln!

The preparation:

• Finely dice the mushrooms, finely chop half the chives, remove the crusts from the toast and cut into cubes.
• Sauté the onion and mushrooms and leave to cool slightly. Knead into a smooth mixture with the minced meat and eggs. Season with salt, pepper and nutmeg. Preheat the oven to 180° C.
• Wash the pumpkins and cut a lid off the top. Remove the seeds with a spoon. Shape the mince into a ball and press into the pumpkin.
• Brush the meat and pumpkins with olive oil, place on a baking tray and cook on the lowest shelf for about an hour.

The chive sauce:

• Mix the sour cream and yogurt, add the remaining chopped chives and season with herb salt and pepper.
• Serve the finished pumpkin with the sauce.

Tip:

The stuffed pumpkins also go perfectly with a green salad!

The preparation:

• Cut the pumpkin and leek into small pieces and/or strips
• Place the pasta, leek and pumpkin in an ovenproof dish and add the feta cheese
• Sprinkle the spices on top, according to taste and requirements
• Empty half of the whipped cream over it
• Place the baking dish in the oven at 180° hot air for approx. 30-45 minutes.
• After about 20-25 minutes, stir the pasta with the vegetables a little and add the rest of the whipped cream.
• After 30-45 minutes, taste the vegetables (pumpkin) and/or pasta to see if they are firm to the bite and cooked through, if so, remove the dish from the oven
• Finally, mix everything well and serve.

Tip:

The pasta can be refined with Parmesan if desired!

The preparation:

• Remove any sinews and skin from the meat and cut into approx. 2 cm cubes.
• Finely chop the onion and garlic. Cut the bacon into approx. 2 mm cubes.
• Crush the peppercorns and juniper berries a little and place in a tea filter with the bay leaf and thyme.
• In a large pan, fry the onions and garlic in 3 tablespoons of lard or oil until golden brown.
• Add the diced bacon and stir in the tomato purée and mustard. Deglaze with vinegar and remove the pan from the heat.
• In a large frying pan, brown the meat with the remaining lard, season with salt and pepper.
• Add the diced meat to the onions in the pan, mix well and heat through.
• Pour in a little red wine, allow the liquid to reduce and pour in more red wine; repeat this a few times.
• Stir in the Powidl and pour in the soup, add the herbs with the tea filter, cover and simmer for about 1 hour.
• Mix the sour cream with a little red wine and the starch in a glass and stir into the ragout.
• Then heat briefly and remove the tea filter.

The pumpkin puree:

• Peel the pumpkin, remove the seeds and cut into small pieces.
• Spread on a baking tray with olive oil, salt and pepper.
• Cook at 180°C for approx. 20 minutes until soft.
• Then puree, season and refine with pumpkin seed oil.

The baked pumpkin wedges:

• Peel the pumpkin, remove the seeds and cut into wedges.
• Roll the slices in flour, then coat in the egg and milk mixture.
• Coat the pieces with breadcrumbs and the chopped pumpkin seeds.
• Fry the pumpkin in oil until golden brown.

The trout fillet:

• Season the fillets with salt and pepper.
• Heat the oil and butter in a pan.
• Fry the trout skin side down until translucent.
• Turn the fish and finish frying.

Tip:

Serve the trout with the puree and slices, garnish with edible flowers and pumpkin seeds and serve.

The roast pork:

• Crush the garlic with a little salt in a mortar to form a paste
• Rub the pork with the garlic paste, 3 tablespoons of salt, pepper and coriander and leave to marinate for approx. 24 hours
• Preheat the oven to 180°C, place the roast in a roasting tin with the rind facing downwards, cover with half of the lard and pour in about 2 fingers' worth of water
• After 40 minutes, turn the roast over and cut into the rind
• Salt the roast, add the remaining lard and pour in more water
• After approx. 1 hour, the rind should be crispy and the roast ready
• If the rind is not yet crispy, place the roast in the oven for a maximum of 10 minutes on the highest setting

The dumplings:

• Peel and finely chop the onion and fry in a pan with butter until translucent
• Beat the eggs, mix with the milk and salt and pour over the bread cubes, stir well and season to taste
• Wash and chop the parsley, mix with the onion and diced breadcrumbs and stir in the flour
• Form dumplings from the mixture with wet hands
• Salt the water and bring to the boil, cook the dumplings in it for approx. 10 minutes and then remove them

The sauerkraut:

• Heat the sauerkraut with a little butter and 2 teaspoons of sugar
• Bring to the boil briefly and simmer over a low heat
• Add water if necessary

Tip:

Serve the roast pork with a dumpling and sauerkraut and garnish with fresh parsley.

The goose:

• Preheat the oven to 160°C
• Rub the goose legs with salt and pepper
• Peel and finely chop the shallots and garlic
• Fry the drumsticks in a pan with a little oil, then remove and place in an ovenproof dish
• Sauté the shallots and garlic in the same pan and deglaze with red wine and orange juice
• Add the rosemary and star anise to the sauce and pour some of it over the legs
• Place the legs in the oven for 2 hours and baste with the sauce from time to time

The potato taler:

• Peel the potatoes and grate with a coarse grater
• Salt the grated potatoes, squeeze them after 5 minutes and season with salt, pepper and nutmeg
• Finely chop the onion and add
• Shape the mixture into small coins
• Fry the thalers briefly in a pan with oil and cook for at least 10 minutes until done

Tip:

Serve the leg of goose with the sauce, potato dumplings and cranberry jam.

The game meat:

• Take the meat out of the fridge about an hour before roasting so that it reaches room temperature
• Heat a little oil in a pan and add the rosemary and garlic for flavor
• Season the medallions with salt and pepper and sear on both sides for approx. 2 minutes
• Remove the meat from the pan, cover and keep warm, cover for approx. 10 minutes - the meat should be cooked but still pink on the inside

The sour cherry sauce:

• Drain the sour cherries from the jar and deglaze the gravy with a small amount of the juice, season with pepper and cinnamon and leave to thicken
• Then add the sour cherries and pour in the game stock and whipped cream
• Reduce to the desired consistency and season again

The almond balls:

• Cook the potatoes until soft and then mash them with the whipped cream
• Add the grated almonds to the dough
• Shape the dough into balls, roll in flour first, then dip in egg and finally coat in breadcrumbs
• Fry the balls in a pan with a little butter until golden brown

Tip:

Serve the medallions on a hot plate with the sauce, meatballs and romanesco scallions.

The shortcrust pastry:

• Mix the flour with the baking powder and sieve into a mixing bowl.
• Add the remaining ingredients in turn and knead into a dough using a food processor (dough hook) or hand mixer (dough hook).
• Wrap in cling film and chill for approx. 1/2 hour.

The apple filling:

• Mix the apples with the other ingredients.
• Divide the dough in half. Roll out one half of the dough into a rectangle (30 x 35 cm) on a floured work surface, roll up using a rolling pin and place on a lightly greased baking tray.
• Spread the filling on top.
• Roll out the second half of the dough into a rectangle (30 x 35 cm) on a floured work surface and roll over the filling using a pasta roller.
• Place the tray in the middle of the preheated oven.

Baking time: approx. 40 minutes
Top and bottom heat: 190°C | Hot air: 170°C

Tip:

Uncooled and covered with a kitchen towel, the cake will keep for 2 - 3 days.

The dough:

• Beat the butter and sugar until the sugar has dissolved.
• Gradually add the egg yolks, stirring constantly.
• Add the chestnut puree, hazelnuts and rum, mix carefully
  .
• Beat the egg whites with the salt until stiff and then carefully fold into the
  mixture without stirring.
• Pour the mixture into the muffin tins.

Baking time: approx. 25 minutes
Top and bottom heat: 200°C

The frosting:

• In the meantime, for the frosting, beat the powdered sugar and butter until fluffy and fold in the cream cheese.
• Pour the mixture into a piping bag and then pipe it onto the baked and cooled muffins.

Tip:

Whatever your heart desires can be used as decoration. From whole chestnuts to decorative flowers or pieces of caramel, anything goes!

The preparation:

• First, stir the mascarpone until smooth.
• Mix the quince purée, sugar, cinnamon, lemon juice and vanilla flavoring well.
• Beat the whipped cream until stiff and stir into the mixture.
• Whisk the apple juice with the cinnamon. Toss the sponge fingers in it and line a suitable dish with it.
• Cover the sponge cakes with the quince cream. Continue alternating layers of sponge and cream until the mixture has been used up. Finish with the cream.
• Chill the tiramisu for several hours.
• Sprinkle with cinnamon before serving.

Tip:

If you would like the tiramisu to be fruitier, you can add a layer of quince purée after each layer of sponge.

The preparation:

• Soak the raisins in rum and leave to infuse for 2 hours.
• In the meantime, mix the egg yolks with the milk, flour and vanilla sugar to form a smooth mixture.
• Activate the grill function of the oven.
• Beat the egg whites with a pinch of salt in a bowl until foamy. Slowly add 3 tablespoons of sugar and beat the egg whites until stiff.
• Carefully fold the drained raisins into the yolk cream, taking care to retain the airiness.
• Melt 2 tbsp butter in a large pan and pour in the prepared mixture. Bake the underside on a medium heat for about 5 minutes until golden brown.
• Once the underside is nicely browned, place the pan on the bottom shelf of the oven and bake the Schmarrn to the desired color.
• Divide the Schmarrn into pieces with 2 forks. Add the rest of the butter and sugar and finish the pancake on the stove while tossing.
   
• For the plum roaster, halve the plums and remove the stones.
• Bring the sugar, water, a slice of orange, cinnamon bark and cloves to the boil. Add the plums and simmer over a low heat for 10 minutes.
• Leave the roaster to cool and then remove the orange slice and spices.
• Sprinkle the finished pancake with powdered sugar and serve with the plum roaster!