35 min
German
Spaetzle and mushroom skillet
Fry mushrooms in a wide pan. Add onion and butter and fry until translucent.
Recipes
Matching recipes
1 hr 20 min
German
Onion pie with bacon
Knead flour, yeast, milk, salt and a little oil into yeast dough and let rise. Sauté onions with bacon until soft, do not fry until dark.
55 min
Autumn
Sweet potato chilli
Roast sweet potato cubes with onion and cumin and boil until soft with tomatoes, beans and corn. Do not chop the sweet potatoes too small and thicken the chilli pepper without the lid to preserve the pieces.
33 min
Autumn
Chestnut pasta with sage
Roast chestnuts in sage butter and add the pasta water in portions to prevent the sauce from becoming heavy or watery. Add the pasta water and the butter and the butter will be creamy.
1 hr
Autumn
Brussels sprout and potato casserole
Slices of potato and blanched Brussels sprouts are layered with a nutmeg and cream glaze and baked under Gouda. Slice potatoes thinly and pre-cook Brussels sprouts so that they are both soft at the same time before the cheese turns too dark.
2 hr 40 min
Autumn
Venison ragout with cranberries
Wild goulash is sautéed in dark portions and slowly braised until soft with onion, carrot, red wine, game stock and juniper. Meat needs low heat and time; stir cranberries into the reduced sauce first to ensure a balance between sweetness and wild flavour.
50 min
Autumn
Plum crumble with oat topping
Put the plums in the tin with cinnamon and lemon and bake under crumble topping of flour, oatmeal, butter and brown sugar. Dust very juicy plums with a little flour and process the butter cold so that the fruit and crumble topping retain their separate textures.
35 min
Autumn
Pumpkin gnocchi pan
Roast the hokkaido cubes until soft, brown gnocchi separately and combine both with sage butter, garlic and Parmesan. Fry the pumpkin and gnocchi in portions to ensure that they both colour and do not soften in any leaking liquid.
40 min
Autumn
Chicken breast with apple mustard sauce
Roast chicken breast and finish in a sauce of apple, onion, mustard, cream and thyme. Remove the meat from the pan before the sauce and put it back for gentle cooking so that it remains juicy.
1 hr
Autumn
Lentil stew with root vegetables
Brown lentils, carrots, potatoes and leeks cook with bay leaves in vegetable stock to a strong stew. Match lentil type and cooking time and add apple cider vinegar only at the end so that the legumes become reliably soft.
15 min
Autumn
Pear and walnut salad
Field lettuce is served with pear wedges, roasted walnuts, blue cheese and an apple vinegar and honey vinaigrette. Field lettuce must be dry; pear and dressing are added just before eating so that the leaves do not crumble.
15 min
Autumn
Beetroot carpaccio with goat cheese
Thin slices of beetroot are covered with rocket, goat cheese and walnuts and drizzled with balsamic honey dressing. Drain the beetroot well and add the goat cheese only when serving, so that the carpaccio remains clearly layered.
20 min
Autumn
Apple and Cinnamon Porridge
Simmer oatmeal with milk and cinnamon until creamy, while fry apple cubes briefly with maple syrup and walnuts. Stir in the porridge over low heat and let it swell; fry the apples only until they retain pieces.
2 hr 25 min
Autumn
Beef goulash with bell peppers
Beef goulash is browned in portions and then slowly braised with onions, peppers, tomato paste and stock. Meat and onions need strong roasted flavours; the pepper may later be put into the pot so that it does not completely disintegrate.
40 min
Autumn
Potato and leek soup
Leek, onion and potatoes are sweated in butter, boiled in vegetable broth until soft and pureed with cream, either partially or completely. Steam the leek only until light and do not boil the soup too much after pureeing, so that the taste and colour remain clean.
45 min
Autumn
Savoy cabbage and ground beef skillet
Chopped beef is browned vigorously, then onion, potatoes and finely sliced savoy cabbage are cooked in the same pan with cumin and a little liquid. Add savoy cabbage only after the potatoes and at the end boil the cream only gently so that cabbage and meat do not boil.
40 min
Autumn
Apple and red cabbage salad
Finely sliced red cabbage is kneaded with salt and mixed with apple, walnuts and a mustard-apple vinaigrette. Kneading makes the cabbage softer; apple and nuts are added later to keep it fresh and crisp.
45 min
Autumn
Roasted pumpkin with feta and honey
Roast the hokkaido slices and red onion with oil and thyme and finish with feta, walnuts and a little honey. Add the honey and feta towards the end, so that nuts and cheese do not burn and the pumpkin still browns vigorously.
45 min
Autumn
Mushroom risotto with Parmesan
Mushrooms are roasted separately, while risotto rice with onion, white wine and hot stock is cooked gradually until creamy. Finally, the mushrooms are returned to the rice to remain browned; Parmesan is stirred away from the heat.
40 min
Autumn
Pumpkin Cream Soup with Ginger
Roast the hokkaido, onion and ginger, boil them in vegetable stock until soft and puree them finely with coconut milk. Cut pumpkin pieces into equal pieces and add lemon juice only after pureeing to ensure that sweetness, pungency and acidity remain balanced.
Guide
Autumn recipes for cosy days
In autumn, dishes can be a little stronger and warmer. Pumpkin cream soup, Lentil stew, Potato and leek soup and sweet potato chilli are particularly suitable for rainy or cold days.
Dishes from the oven also fit perfectly into the season. Brussels sprouts and potatoes casserole, baked pumpkin with feta or onion cake are easy to prepare and serve afterwards in a relaxed way.
For weekends or a meal with guests, braised dishes such as beef goulash or game stew are ideal. They need a little more time, but can usually be cooked slowly without much work.
Seasonal ingredients for autumn cuisine
The autumn cuisine offers a wide selection of Vegetables, Fruit and strong flavours. Many ingredients are suitable for both savoury and sweet recipes.
Typical ingredients for autumn dishes are:
- Pumpkin and sweet potatoes
- Potatoes, leeks and root vegetables
- Mushrooms and chestnuts
- Brussels sprouts, Savoy cabbage and red cabbage
- Beetroot
- Apples, pears and plums
- Walnuts and hazelnuts
- Lentils and other pulses
- Sage, rosemary and thyme
- Cinnamon, nutmeg and ginger
These ingredients can be used to make soups, casseroles, Pasta, salads and desserts.
Autumn Recipes with Pumpkin
Pumpkin is one of the most popular ingredients in autumn cooking. Hokkaido is particularly straightforward because its skin softens during cooking and can be eaten with it. Butternut pumpkin has a mild, slightly nutty flavour and is great for soups, purées and oven dishes.
A pumpkin cream soup with ginger warms up on cool days and is easy to prepare. A pumpkin gnocchi pan is a quick main course. Baked pumpkin with feta and honey combines savoury, salty and slightly sweet flavours.
Pumpkin goes particularly well with:
- feta and goat cheese
- Sage, rosemary and thyme
- Ginger, chilli and garlic
- Apples and Pears
- Walnuts and pumpkin seeds
- Potatoes and sweet potatoes
Autumn dishes with mushrooms and chestnuts
Mushrooms bring a strong, hearty aroma to autumn dishes. They go well with pasta, risotto, spaetzle, potatoes, Meat and creamy sauces.
A mushroom risotto with Parmesan cheese is a great way to enjoy a cosy dinner, while a mushroom spatula pan is quick and easy to prepare. Chestnuts add a slightly sweet, nutty note to pasta, soups and sauces.
Fresh mushrooms should be cleaned as dry as possible and fried only briefly. Do not add too many mushrooms to the pan at the same time so that they can roast and do not soften in their own juice.
Warming soups and stews
Soups and stews are among the most practical autumn dishes. They are easy to prepare, warm up and often freeze.
A potato and leek soup is creamy, uncomplicated and filling. Ginger gives pumpkin cream soup a pleasant freshness and light pungency. A lentil stew with root vegetables provides a hearty meal, while sweet potato chilli with beans and spices provides strong flavours.
Many soups taste even more aromatic the next day, if the spices and ingredients have had enough time to soak.
Autumn oven dishes and casseroles
Oven dishes are ideal if you don't want to spend much time at the stove. Once you have prepared, the oven does a lot of the work.
A Brussels sprout and potato casserole is hearty and filling. Baked pumpkin with feta is suitable as a vegetarian main course or as a side dish. Onion cake also fits perfectly in autumn and tastes warm or lukewarm.
For an even cooking time, you should cut solid ingredients such as potatoes into smaller pieces or pre-cook them briefly. You should add sensitive ingredients and fresh herbs later.
Hearty autumn dishes with meat
On cool days slow-braised meat dishes are particularly good. Beef goulash, game stew and braised meat dishes develop a strong aroma at low temperature and over a long cooking time.
Wild sauce with cranberries combines a hearty sauce with a slightly fruity note. Beef goulash with paprika is a classic braised dish that can be prepared in advance and reheated.
For a faster autumn dish, chicken breast with apple-mustard sauce is a good choice. The combination of fruity apple, spicy mustard and juicy chicken goes well with potatoes, rice or spaetzle.
Autumn vegetarian recipes
The autumn cuisine offers many filling Vegetarian options. Pumpkin, mushrooms, potatoes, lentils, chestnuts and cabbage make complete main courses even without meat.
Particularly well suited are:
- Pumpkin gnocchi pan
- Mushroom risotto with Parmesan
- Spaetzle and mushroom skillet
- Brussels sprout and potato casserole
- Oven pumpkin with feta
- Sweet potato chilli
- Lentil stew with root vegetables
- Chestnut pasta with sage
Cheese, legumes, potatoes and cereals ensure that vegetarian autumn dishes are pleasantly filling.
Fresh salads for autumn
Not all dishes need to be heavy or warm in autumn. Beetroot, red cabbage, apples, pears, nuts and strong cheese are excellent for seasonal salads.
A pear and walnut salad combines fruity sweetness with crunchy nuts. Beetroot carpaccio with goat cheese is a light starter or a light dinner. Apple and red cabbage salad goes well with oven dishes, game, potatoes or an autumn buffet.
To make autumn salads more filling, you can add lentils, baked pumpkin, potatoes, cheese or roasted nuts.
Sweet autumn recipes with apples, pears and plums
Apples, pears and plums bring fruity sweetness to autumn cuisine. They go well with cakes, crumble, porridge, compote and warm desserts.
A plum crumble with oat crumbs is uncomplicated and tastes particularly good when warm. It is served with yoghurt, vanilla sauce or a scoop of ice cream. Apple-cinnamon porridge is a warming breakfast that can be complemented with nuts, raisins or maple syrup.
Autumn fruit can also be used in savoury dishes. Apples go well with red cabbage, chicken, pork and mustard sauces, for example, while pears go well with walnuts and strong cheese.
Autumn recipes for guests
Dishes that are easy to prepare are suitable for dining with guests. Soups, stews, goulash and casseroles can often be cooked or prepared the day before.
An uncomplicated autumn menu could look like this:
Classic autumn menu
- Appetizer: Pumpkin Cream Soup with Ginger
- Main course: Venison ragout with cranberries
- Side dish: Potatoes or spaetzle
- Dessert: Plum crumble with oat topping
Autumn vegetarian menu
- Appetizer: Beetroot carpaccio with goat cheese
- Main course: Mushroom risotto with Parmesan
- Dessert: Apple-Cinnamon-Porridge or Plum-Crumble
Uncomplicated family meals
- Main course: Brussels sprout and potato casserole
- Side dish: Pear and walnut salad
- Dessert: Warm crumble
Prepare autumn dishes well
Precooking soups and stews
You can usually prepare soups, chilli peppers and stews completely and then slowly reheat them later. Keep fresh herbs, roasted seeds and other toppings separately.
Preparing stews the day before
Goulash and game stew often taste particularly aromatic after reheating. Let the dish cool completely and then keep it covered in the fridge.
Preparing vegetables
You can cut pumpkin, potatoes and root vegetables a few hours in advance. Store prepared vegetables well covered and cool until used.
Prepare casseroles in time
Many casseroles can be prepared and stored in the fridge until baking. If necessary, allow a few extra minutes for a cold casserole from the fridge.
FAQ
Frequently asked questions about Autumn Recipes recipes
Typical autumn ingredients are pumpkin, mushrooms, potatoes, leeks, beetroot, cabbage, root vegetables, apples, pears, plums and chestnuts.
Pear and walnut salad, beetroot carpaccio, apple and cinnamon porridge, chestnut pasta, pumpkin gnocchi pan and mushroom spätzle pan are just some of the dishes that can be quickly made.
Soups, stews, chilli, goulash, game stew and casseroles are particularly good to prepare, and many of these dishes can be slowly reheated the next day.
Pumpkin dishes, mushroom risotto, chestnut pasta, lentil stew, sweet potato chilli, potato casserole and mushroom spätzle are filling autumn vegetarian dishes.
Warming soups, stews, stews, casseroles and creamy pasta are particularly good. Ingredients such as pumpkin, potatoes, lentils, mushrooms and root vegetables make the dishes hearty and filling.
Crumble, apple pie, pear desserts, plum pie, compote and warm cinnamon desserts are perfect for autumn.