As autumn arrives, our fridges will once again be filled with new seasonal items that are ready to be enjoyed. Adapting our shopping list to seasonal products is one form of responsible consumption; we encourage you to research seasonal foods and incorporate them into your diet.
Autumn is synonymous with mushrooms and nuts. Mushrooms are rich in protein with a high biological value and have an important quantity of mineral salts like phosphorus, iron and potassium. In addition, they’re incredibly versatile in the kitchen. Nuts are maybe the most emblematic of autumn foods; their potassium content is beneficial for people with hypertension as they improve circulation. It’s a dry fruit that, when fried, we can enjoy.
Pumpkin has a lot of benefits and it's another must-have autumn food. Rich in Vitamins C and E and antioxidants, it’s low-calorie, heart-healthy and strengthens the immune system (very important to avoid autumn colds). Green leafy vegetables like spinach, chard, kale and broccoli are in season during autumn; asparagus also helps us with memory problems and cognitive decline and is even anti-cancerous.
The variety in autumn foods is spectacular, but we need to know what to do with these foods. That’s why we want to inspire you to eat healthily and locally with these delicious and healthy recipes:
Delicious Recipes with Typical Autumn Foods
Baked Pumpkin with Honey and Feta Cheese
Try baked pumpkin with a side dish that will surprise you. Follow these simple steps:
- Peel the pumpkin, remove the seeds and cut it into cubes
- Place the cubes in a paper-lined baking dish
- Drizzle with oil and bake for 20 minutes at 200ºC in a preheated oven.
- After 20 minutes, remove the pumpkin from the oven, sprinkle with sesame seeds and bake for 10 minutes more until it’s cooked.
- Remove the pumpkin from the oven and season it with a mixture of honey and balsamic vinegar. Use 3 spoons of honey and one of balsamic vinegar for approximately 600 grams of pumpkin.
- Add feta cheese to the small chunks of pumpkin and mix it all together.
Use mushrooms to prepare a very traditional dish: boletus risotto. It’s easy to make:
- Wash and cut the mushrooms into chunks
- Peel and pick the onion. When finished, fry it in a pan with olive oil
- Add a little butter and add the mushrooms. Let them cook and add a little white wine while it cooks.
- Add rice to the pan and mix all ingredients. As the rice needs it, add meat stock, stirring the ingredients constantly.
- When it’s ready, add salt, a little more butter and grated Parmesan cheese and stir the mixture to give it a creamy texture.
Steamed Asparagus with Poached Egg
It’s the perfect recipe for a full and complete dinner. Make the most of a versatile vegetable:
- Wash and dry the asparagus, using about 200 grams. Cut the ends off and peel with a vegetable peeler to remove large leaves and hard parts
- Put a bit of water into a large pan and add bay leaves and pepper
- Use a steamer and place the asparagus in it and place it over the pot
- Cover and cook over medium heat for a few minutes. Then drain the asparagus and place it in a bowl
- Cook the poached egg in a saucepan with water
- When the egg is ready, remove it from its wrapping and carefully place the egg on top of the asparagus
- Season with olive oil, lemon zest, parsley or other spices
Chocolate and Chestnut Cream Casserole
Prepare the perfect dessert for this time of year. You can get a lot out of autumn nuts; this is just one example.
First, to make the chestnut cream:
- Get 2kg of peanuts and make a circular cut in the top of each one
- Put the chestnuts in a saucepan and cover with cold water. Let it boil for 7-8 minutes
- Drain and peel the chestnuts
- Boil them again in lukewarm water for 5 minutes
- Take them out and blend them to a puree
- Take a large saucepan and pour in 1.5 kg of sugar, two glasses of water and an open vanilla bean. Let simmer for 3 minutes
- Add the chestnut puree to the pan and mix. Let simmer for 10-15 minutes, stirring constantly; you will see the cream thicken and darken
- Turn off the heat and pour the cream into glass jars
Here’s the recipe for the casserole:
- Preheat the oven to 170ºC.
- Use 2 eggs. Separate the egg whites from the yolks.
- Beat the egg whites with a pinch of salt until stiff.
- Melt 50 grams of butter and 50 grams of dark chocolate in a bain-marie.
- Beat the egg yolks with the sugar until they become white.
- Add 100 grams of chestnut cream and 15 grams of cornstarch. Mix with the chocolate and butter mixture.
- Gradually fold the stiff egg whites into the mixture, taking care not to lose volume.
- Spread into moulds and bake in the oven for about 20 minutes. Done!
If you want to expand your repertoire in the kitchen, we also recommend our cookbook with 7 Menorcan recipes and 7 wishes for a sustainable planet.
Healthy Autumn Foods with ARTIEM
At ARTIEM, we are committed to KM0 products. In our hotel restaurants, we use seasonal and local products to strengthen our connection to the environment and offer healthy, tasty and sustainable food. More than 50% of the products we use come from local providers; we’ve manifested this commitment and it is one of our values.
At ARTIEM Capri, you can enjoy natural and recently squeezed juices and free-range eggs to start your day right. At The Green at ARTIEM Madrid, the restaurant is both informal and avant-garde, offering fresh products and 24-hour service of coffee, teas, snacks, salads and drinks.
Lastly, at the restaurant at ARTIEM Asturias, the combination of tradition and experimentation is seamless, based on local, natural, authentic and modern ingredients; the fruits and vegetables come from organic gardens. Try cooking with seasonal products and don’t forget that as you’re taking care of your diet, you’re also taking care of the environment around you.