Summer is slowly taking its leave and some people can hardly wait for days to get shorter and colder. Autumn often has the reputation of being just a transitional period between summer and winter, but it actually has so much more to offer. Not only is it the most beautiful time of the year for many in terms of scenery, but also in terms of cuisine. But let’s be honest, most people only think of pumpkin soup when they think of autumnal dishes. We want to show you how many different dishes you can conjure up in autumn and how easy it is to do so. The special thing about the dishes is that they are not just tapas, but also focus on the food-sharing concept. Small delicacies to share and taste, and all this in a relaxed evening with friends. After all, what better way to say goodbye to summer than with good food and people from the heart?
1st course | Crostini with pumpkin cream
Autumn not only turns the trees orange but also the plates. This dish is not only easy to prepare, but also provides a delicious and relaxed start to the evening. Ingredients: Half a pumpkin (butternut is best), 1 shallot, 20 g butter, 4 tbsp vegetable stock, half a ciabatta, 100 g Parma ham, and marjoram for decoration. Preparation: Peel the pumpkin and cut the flesh into cubes, steam it for 15-20 minutes with a finely chopped shallot in butter until soft and perhaps add a little water. Then mash the pumpkin cubes with a fork. If the cream is too firm, add a little vegetable stock, cream or water.
For the appetisers, lightly toast slices of ciabatta or baguette in a pan without fat and spread the pumpkin cream on top. Top with a piece of Parma ham and decorate with marjoram if desired.
2nd course | Pumpkin pockets
Crunch your way into autumn with these pumpkin pockets. Whether simple or elaborate with homemade puff pastry, this dish will be an eye-catcher. Say goodbye to tarte flambée and go for these little pumpkin crispies instead. Ingredients: 1 puff pastry, ½ Hokkaido, 200 g Camembert, 100 ml crème Fraiche, 50 ml olive oil, 1 tsp chilli flakes, garlic, thyme sprigs, 1 tsp oregano, a pinch of nutmeg, salt & pepper, egg yolk, a little milk. Preparation: Mix olive oil with spices, herbs and garlic. Cut the pumpkin into slices and place in a large bowl. Pour the olive oil mixture over the pumpkin, mix and leave to stand. Cut the puff pastry into 8 squares. Whisk 1 egg yolk with a little milk and brush the squares. Whisk a little crème fraîche smooth and spread 1 tsp. on each square.
Square in the middle. Place a slice of cheese on top of the crème fraîche. Place the pumpkin slices (approx. 4-5) lengthwise, from one end to the other of the puff pastry and fold over the other two ends of the puff pastry square, press down and place on the baking paper. Brush with the remaining egg yolk, sprinkle with herbs or even Parmesan as desired.
Bake at 180 °C for 15-20 minutes until golden brown. Another cheese can be used instead of Camembert. Sprinkle with thyme and serve.
3rd course | Whipped Pumpkin Feta Dip with honey, walnuts and thyme.
Perfect for snacking and, of course, sharing. With honey, walnuts and feta, this dish is reminiscent of a holiday in Greece. This simple yet sophisticated dish will delight your guests from the first bite. Ingredients: 1 Hokkaido (of which about 400-450 g), 1 feta, 1 clove of garlic, 1 tbsp olive oil, salt & pepper, a little nutmeg, 2 sprigs thyme, a few walnuts, and honey. Preparation: Halve the Hokkaido, remove the seeds and dice half. Season the cubes with oil, salt, pepper and nutmeg. Bake in the preheated oven at 200 degrees O/U for about 20 minutes, and leave to cool. Put the feta, garlic and the baked Hokkaido cubes in a food processor and puree to an airy creamy mixture. Pour the dip into a deep dish, smooth it out, garnish with honey, chopped walnuts and some thyme and serve. The walnuts can be toasted in the oven 5 minutes before the end of the cooking time of the Hokkaido.
