Category Archives: Autumn Recipes

Autumn Recipes

Baba Ganoush Dip

Baba Ganoush is a creamy, smoky, and irresistibly delicious
dip that has been enjoyed for centuries. Originating from the
Levant region, this dish is a celebration of simple ingredients
—roasted aubergine, garlic, lemon (all grown by ALFI at its
plots this season!) and tahini —transformed into a velvety
masterpiece. Its name, which loosely translates to “pampered
father,” hints at the indulgent nature of this dish, which is
perfect as a dip, spread, or side.

Ingredients

2 large aubergines (about 2 pounds total)
 3 tablespoons tahini (sesame paste)
 2–3 tablespoons fresh lemon juice (adjust to taste)
 2 cloves garlic, minced or grated
 2 tablespoons extra virgin olive oil (plus more for garnish)
1 teaspoon ground cumin
½ teaspoon smoked paprika (optional, for extra smokiness)
Salt, to taste

Method
Roast the Aubergine
Preheat your oven to 425°F (220°C).
Prick the aubergine a few times with a fork to allow
steam to escape.

 Place the aubergine on a baking sheet lined with
parchment paper or foil.
Roast for 40–50 minutes, turning occasionally, until
the skin is charred and the flesh is soft. Alternatively,
for a more authentic smoky flavour, you can char the
aubergines directly over a gas flame or grill.
Cool and Peel
Remove the aubergines from the oven and let
them cool for 10–15 minutes.
Once cool enough to handle, peel off the charred
skin. Discard the skin and place the soft flesh in a colander to drain excess liquid for about 10 minutes. This
step helps prevent the dip from becoming watery.
Blend the Ingredients
Transfer the drained aubergine flesh to a mixing
bowl or food processor.
Add tahini, lemon juice, garlic, olive oil, cumin,
smoked paprika (if using), and a pinch of salt.
Mash with a fork or blend until smooth, depending
on your preferred texture. Taste and adjust seasoning,
adding more lemon juice, salt, or tahini as needed.
Serve
Transfer the Baba Ganoush to a serving bowl.
Drizzle with olive oil and garnish with chopped
parsley or a sprinkle of smoked paprika.
Enjoy
Serve with warm pitta bread and fresh vegetables (like
cucumber, carrots, or bell peppers), or as part of a
mezze platter.

Autumn Recipes, Recipes

Spicy Butternut Squash Soup

Ingredients

2 tablespoons sunflower or olive oil
1 large onion
2 cloves garlic
Half a teaspoon ground cumin
Half a teaspoon ground cinnamon
Half a teaspoon ground ginger
Quarter teaspoon ground cloves
Ground black pepper
2 tablespoons dark brown sugar
1kg butternut squash
750 ml vegetable stock
1 tin chickpeas
1 teaspoon Tabasco sauce (or similar)
1 tbs lemon juice
Salt and pepper

Method

Peel and chop the onion & garlic.
Peel the butternut squash and cut into chunks.
Heat the oil in a large pan and add the onion and garlic
Cook gently for 2-3 minutes until beginning to soften, then add the spices, sugar and butternut squash
Cook for 5 minutes, stirring until fragrant.
Pour in the stock and bring to the boil.
Simmer gently until the squash is tender.
Add the chickpeas, Tabasco and lemon juice.
Taste and adjust the seasoning if needed.
Puree the mixture in a food processor or with a handheld blender until smooth. Serve piping hot, with a sprinkling of cayenne if liked.

Autumn Recipes, Recipes

Baked Apples

Ingredients

100g  dried fruit of your choice – mixed tropical fruit is good
1tsp   ground cinnamon
4tbsp clear honey
50g    chopped hazelnuts – can be omitted
4        large cooking apples
Lemon juice

Method

  1. Preheat oven to 200C/180C fan/gas 6.
  2. Roughly chop the dried fruit and mix with the cinnamon, honey and hazelnuts. You can also add a little vanilla or rum at this point.
  3. Core the apples and score the skin around the middle. Place in a baking dish.
  4. Brush the hollows of the apple with lemon juice.
  5. Fill the centre of the apples with the fruit and nut mix.
  6. Bake for 30–40 minutes until golden and soft. Cove r with foil if filling starts to get too brown.