House of York
House of York
  • Eveready Group
    Kestrel Wind TurbinesEcocellEveready South AfricaEveready Batteries South AfricaEveready Lighting South Africa

Easy Autumn Recipes to Warm you up

20 April 2016
Easy Autumn Recipes to Warm you up -  Thai Pumpkin Soup

"One cannot think well, love well, sleep well, if one has not dined well.”

– Virginia Woolf

It’s April, and the colder months of autumn are upon us. There’s something about the cold weather that gets us in the mood to cook some delicious, belly-warming meals, which is why we’ve found some easy recipes for you so that you can make the perfect autumn 3 course meal!

Autumn time means that sunny days spent at the beach are replaced with nights in, cosied up and watching a movie. When you think of Autumn food, think of roasted veggies, sweet pumpkin, cooked fruits and spicy curries. This month, we’ve got an easy starter, main course and dessert recipe for you that are all ideal for the season.

Starter: Thai Pumpkin Soup

Recipe courtesy of bbcgoodfood.com

It wouldn’t be autumn if you weren’t cooking something with pumpkin – and what better way to warm up than to make a delicious Thai Pumpkin Soup? Take a look at the easy recipe below:

Ingredients:

  • ½ kg peeled and chopped pumpkin
  • 4 tsp sunflower oil
  • 1 sliced onion
  • 1 tbsp grated ginger
  • 1 bashed lemongrass
  • 4 tbsp Thai red curry paste
  • 400ml coconut milk
  • 850ml vegetable stock
  • Lime juice and a chilli to serve (this is optional)

Method:

  1. Preheat your oven to 180°C, place the pumpkin with half the oil in a roasting tin in the oven and roast it for about 30 minutes.
  2. While the pumpkin is roasting, fry the onion, ginger and lemongrass in the remaining oil until soft.
  3. Stir in the curry paste, the pumpkin, the stock and all but 3tbsp of coconut milk. For great stirring and serving results, use a House of YorkElevated Nylon Ladle– it is heat-resistant and will not scratch the surface of your pan.
  4. Bring this to a simmer for about 5 minutes and add the lemongrass. Allow it to cool.
  5. Once cooled, smooth with a hand blender. Once smooth, reheat it, add seasoning and serve with remaining coconut milk drizzled over it.

Main Course: Easy Chicken Curry

Recipe courtesy of allrecipes.com

Many curry recipes are complicated and require far too many ingredients to even want to attempt it. We found this tasty chicken curry recipe that will be ready in an hour!

Ingredients:

  • 1.5kg chicken pieces
  • 2 tbsp oil
  • 2 finely chopped onions
  • 3 finely chopped garlic cloves
  • 2 tbsp curry powder or paste
  • 500ml chicken stock
  • 1 tbsp tomato puree
  • ½ tsp sugar
  • 2 tbsp Greek yoghurt
  • Salt, pepper and coriander to taste

Method:

  1. Season the chicken with salt and pepper and brown the chicken in a pan over medium heat. This should take about 10 minutes. Place the chicken on a separate plate once done.
  2. Cook the onions in a pan until soft and then add the curry paste and garlic and stir together for 1 minute.
  3. Add the stock, sugar, tomato puree and seasoning and mix well. Place the chicken in the pan and bring to the boil. Reduce the heat and allow for it to simmer for about 45 minutes.
  4. Remove the chicken and heat the source until it has reduced and thickened. Take the pan off the stove and add in the yoghurt and pour over the chicken.
  5. Voila, you have yourself a delicious chicken curry!

Dessert: Pear Bundt Cake

Recipe courtesy of tasteofhome.com

Autumn is the perfect season to start thinking about incorporating fruits into your dinners and desserts. There’s something very homely and cosy about cooked fruits in warm desserts. Have a look at how easy it is make this Pear Bundt Cake!

Tip:Use aHouse of York Chiffon Cake Pan to make the perfect Bundt cake. This pan has a silicone mould with a metal frame, allowing for stability, versatility and the ability to bake your cake evenly throughout.

Ingredients:

  • 1 can of sliced pears
  • 1 package of white cake mix
  • 2 egg whites
  • 1 egg
  • 2tsp confectioners’ sugar

Method:

  1. Drain the pears (but keep the syrup) and chop them up. Place the chopped pears with the syrup in a large mixing bowl.
  2. Add the cake mixture, egg whites and egg to the bowl and beat for about 5 minutes.
  3. Pour the cake mixture into a Chiffon cake pan and bake at 180°C for about 55 minutes.
  4. Dust the cake with confectioners’ sugar and serve.

There are plenty more recipes that are ideal for the season of autumn. Do you have any to share with us? Let us know on ourFacebook page or inbox us and we might even feature it on our page!

Living Creativity

Read our articles for ideas on how to decorate, unclutter and enhance your home.

Read more
Living Community

All about what is happening at House of York

Read more