Autumn is a colourful time. Peppers, tomatoes, carrots and pumpkins have intense, warm colours. It is worth classifying autumn beetroots in this group. Salads and soups have an unwonted, strong colour due to them.


I have prepared cream of beetroot soup a few times. Usually I add lemon juice, but I try not to add any ingredients which could change the taste of the beetroots. This time, inspired by a recipe from http://www.jadlonomia.com, I took a chance. I added coconut milk, chili pepper, onion and garlic to this soup. I served it with beetroot salad with orange juice and peppermint. I don't regret the changes; the soup was excellent.


Ingredients
5 beetroots
1 tin of coconut milk
1 onion
chili pepper
1 clove of garlic
1 tablespoon of olive oil
4 tablespoons of orange juice
2 tablespoons of chopped peppermint leaves
salt and pepper

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Thanks to my son, I prepare tapioca pudding at least once a week. Up to now I have prepared it with vanilla and different fruit. This time my children ordered a chocolate dessert. Today I can say that the chocolate version of this dish is equally as yummy as the vanilla one. If you add some plums, you will have an excellent, autumnal dessert which nobody will be able to resist.


Ingredients (for 4 people)
400ml of coconut milk
200ml of cow's milk
60g of tapioca
100g of dark chocolate
8-10 plums
3 tablespoons of maple syrup
half a teaspoon of cinnamon
50g of white chocolate

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I don't like throwing away any food. In my home the meat from broth is a difficult ingredient. I am the only one who likes meat just after cooking soup. Therefore, I try my best to prepare different dishes which the whole family likes. Stew, tart, salad and kromeskies have successfully passed muster up to now. Today I decided to try something else. I prepared some swift dumplings with French pastry. The stuffing I enriched with vegetables and spinach. The dumplings - sprinkled with nigella and served with a tomato-pepper salsa - were excellent . Even my son (for whom eating is a waste of time) didn't grumble this time.


Ingredients:
2 packs of chilled French pastry
500g of the meat from broth
1 small onion
chili pepper
2 cloves of garlic
2 cooked carrots
250g of fresh spinach
2 tablespoons of butter
2 tablespoons of milk
2 tablespoons of nigella
salt and pepper

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The pumpkin is the kitchen queen of the autumn. In October and November it is often in my kitchen. I like its gentle taste and beautiful colour. This year, as well as traditional pumpkin soup with coconut milk which I have prepared a few times, I have been making pumpkin salads. These colourful, yummy dishes are an excellent autumn proposal for a light dinner or supper. If you would like to prepare something richer, add some pieces of roast meat to the salad. I assure you that your associates will envy the contents of your lunch box.


Today I would like to share with you the recipe for an autumn salad with pumpkin, quinoa, spinach and pomegranate. I add also feta cheese and my favourite roast cashew nuts. Simple vinaigrette is the finishing touch for the yummy dish.


Ingredients
half a butternut pumpkin
2 tablespoons of olive oil
1 tablespoon of chopped rosemary
salt and pepper
half a pomegranate
100g of feta cheese
100g of quinoa
200g of spinach
a fistful of cashew nuts
1 tablespoon of butter
vinaigrette

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You can't deny that the autumn is coming. In my kitchen strawberries and chard have been superseded by plums and chanterelles. More often we want hot soup rather than cold soup and fruit cocktails. Today I would like to share with you the recipe for buns with plums, which admittedly need more work, but I assure you that it is worth it. A warm bun is excellent with a cup of tea and if you are not able to eat everything, you can pack it in your children's lunchbox. This sweet surprise immediately brightens up a grey school day.


If you use fresh yeast you need to prepare leaven with the yeast, sugar and tepid milk. I used dry yeast. You only need to mix it with flour and knead with the rest of the ingredients.


Ingredients (6 buns)
dough
5g of dry yeast
200g of flour
125ml of milk
1 egg
3 tablespoons of sugar
30 g of butter
a pinch of salt
crumble topping
30g of butter
30g of caster sugar
60g of flour
8-9 plums
2 tablespoons of milk

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Today I would like to share with you the recipe for a dish which doesn't look beautiful but tastes wonderful. I prepared it also for my husband's packed lunch. I said shyly that the contents of the lunch box don't look glamorous but they are really yummy. My husband looked at it and said: "What it looks like is unimportant; it smells so yummy that I don't know if I will get it to work. I will eat it on the way." Sometimes we go for gold, put the food on the plate and the effect diverges from our expectations. Sometimes we don't have enough time, just use a couple of ingredients, it takes a few minutes, and we have a royal dish on the plate.
The idea for this dish comes from the magazine "Moje gotowanie" ("My cooking")
Ingredients (for two people)
100g of penne or fusilli pasta
500g of small mushrooms
500g of fresh spinach
10 dried tomatoes
1 onion
3 cloves of garlic
1 chili pepper
a few capers
1 tablespoon of butter
a fistful of sunflower seeds
a fistful of cashew nuts
salt and pepper

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