NI Bloggers Share Favourite Autumn Recipes
Autumn is a great season for hiding away in the kitchen and trying out new recipes. What’s more, for those of us who have many mouths to feed, it is always handy to have a few extra recipes up our sleeves. With that in mind, below are a few autumn-inspired recipes from some of Northern Ireland’s favourite bloggers.
Cheesy Scones - Eating Ideas
We love our scones here in Northern Ireland and what better way to end a day out in the cold or kicking leaves in the park than with a batch of delicious savoury scones. Lynne from Eating Ideas has a great cheesy scone recipe that will have your mouth watering and fill up your home with that great “just baked” smell.
Ingredients
- 225g self-raising flour
- 1 tsp baking powder
- large pinch of salt
- 50g butter (very cold)
- 1 tsp wholegrain mustard
- 100g cheddar and extra to top
- 100mls milk
- 1 tsp mixed herbs
- 1 egg
- Creme Fraiche + chutney to serve
Check out Lynne’s cheesy scone recipe in full and read about her autumn day out at C.S Lewis Square.
Chocolate Chilli Bonfire Cake – Pikalily
Inspired by Halloween and Bonfire Night, Pikalily has dreamed up this incredible Chocolate Chilli Bonfire Cake. Get ready for a taste explosion!
Ingredients
(8″ round cake. Serves 6-8 people)
For the cake
- 250g butter
- 150g light muscovado sugar
- 150g dark, soft brown sugar
- 100g plain flour
- 100g self-raising flour
- 4 eggs
- 300g dark chocolate
- 2 red chillies, deseeded (leave a 1cm piece for the caramel)
For the chocolate ganache
- 200g dark chocolate
- 200ml double cream
For the caramel
- 200g granulated sugar
- 4 tbsp cold water
- 1 tsp finely chopped strands of red chilli
- 1/2 tsp dried chilli flakes
Read Pikalily’s full recipe and find out what inspired them to make this incredible autumn dessert.
Lamb with Mint Chimchurri – Swankfood
According to Paul from Swankfood, the BBQ doesn’t just need to be used in summer! If you’re bold enough to resurrect it these coming months, then this clever take on the traditional lamb roast will make it so worthwhile. Inspired by Argentine flavours, this lamb dish is sure to impress come Sunday lunch.
- 1 Lamb Shoulder rolled or with the bone.
- Chimichurri (Paul's recipe here)
- Mint Jelly 100g
- Salt 1 Teaspoon
- Cracked Black Pepper 1 Teaspoon
Follow the Swankfood method to this recipe for a clever twist on lamb.
Plum Tarte Tatine - Down the Hatch NI
There is something so heart-warming about eating a freshly baked pie or tart this time of the year. Fresh out of the oven, it makes a great family dessert or sweet treat when friends are visiting. Robert from Down the Hatch NI has very kindly shared his Plum Tarte Tatin recipe below. Why don't you give it a go?!
Ingredients
10 x Ripe plums
100g Demerara sugar
100g butter
1 star anise
1/2 cinnamon stick
2 cloves
Splash of brandy
320g all-butter puff pastry
Method
- Pre-heat oven to 200C
- Cut the plums in two, removing the stones
- Place the sugar, butter, star anise, cinnamon stick and cloves in an oven-proof frying pan (approx. 20cm diameter) and head on a medium/high heat until it darkens and bubbles.
- Once it starts to thicken and caramelise, add the plum halves to the pan and turn to coat, stirring every couple of minutes.
- Remove the plums from the pan and add the brandy and cook off for a couple of minutes.
- After the plums have cooled a little, arrange them back in the pan.
- Roll out the pastry into a circle-shape, large enough to cover the pan. Drape over the plums, tucking it down the side of the fruit. Prick the pastry several times and place it in the oven for 15 mins.
- Remove from the oven after 15 mins, pour off excess juice if it bubbles up over the pastry. Turn down the oven to 180C and put the pan back in for another 15 mins until golden.
Take out of the oven and cool for around 15 mins before turning out onto a serving plate.
Do you have any autumn recipes to share? Post them on Facebook or Twitter with the hashtag #SmarterLiving and we might just share it!
