Best home-cooked recipes to make this November
Pumpkins are packed with incredible nutritional benefits like vitamin A, fibre, and zinc, which is why we love this recipe but also for its easy preparation and classic Autumn vibes. Simply serve with a slice of wholemeal bread for a hearty, warming lunch.
In a pot, soften an onion, then add crushed garlic cloves, and cook some dried spices until their aromas release. Add your chopped pumpkin, then your vegetable (or chicken) stock and cook until the pumpkin is soft. Purée, season, and add coconut milk if you have some on hand and serve!
A comfort food staple is chicken and leek pie. Serve this hearty, warming winter recipe to your family with lots of greens and mashed potatoes.
In a large frying pan soften an onion and leeks for 4-5 minutes. Add in your chicken and stir occasionally, for another 4-5 minutes. Stir in the garlic, then add the wine and reduce by two-thirds. Pour in the stock and cook until it has been reduced by half. Bring the cream and tarragon to a boil, then reduce to a simmer for 5-6 minutes, or until thickened. Season with salt and pepper, then put into a 2.5-litre pie plate. Place aside to cool.
Preheat the oven to 220°C/fan200°C/gas 7 and set aside.
Brush a small amount of water around the edge of the pie dish or plates. Unroll the dough and cut a large enough piece to cover the dish or plates. Trim the extra after pressing down the borders. Make a tiny hole in the centre of the pastry to allow steam to escape. Chill for 15 minutes on a baking pan.Brush the pastry with the egg and a pinch of salt. 40-45 minutes, or until the pastry is brown. Allow to cool before serving.
This traditional chicken noodle soup is cosy, warm, and soul nourishing. Perfect for quickly brightening up any dreary or gloomy day!
Sauté the onion, carrots, and celery for 5-6 mins until tender. Continue to sauté the garlic in the saucepan for about 30 seconds.
To the saucepan, add the chicken bone broth, Italian spice, chicken, bay leaves, salt, and pepper. Bring the water to a boil. Cover and cook on medium/low heat for 20 minutes, or until the chicken is cooked through. Remove and discard the bay leaves. Allow the chicken to cool before shredding. Cook until the egg noodles are well cooked, about 8 minutes.
Using 2 forks or your hands, shred cooked chicken into bite-size pieces. Transfer shredded chicken back to the pot. Stir until heated through, about 1-2 minutes. Garnish with fresh parsley and serve!
Bursting with flavour, this pumpkin pie recipe is rich, smooth, and tastes incredible served with whipped cream.
Begin with an unbaked crust or if using a handmade crust, roll it out and lay it in the pie plate. Crimp the edges to your liking. Then put the crust in the fridge until it’s ready to be filled.
Making the filling is as simple as mixing everything together! Begin by whisking the eggs and the extra yolk, then add the sugar. Mix in the spices, vanilla, and pumpkin puree. Finally, fold in the cream. Fill the prepared crust with the filling.
Place the pie in the oven to bake. When the pie is done baking, take it from the oven and set it aside to cool. If not serving immediately, place it in the refrigerator once it has cooled.
Recipe sources:
1) https://www.bbcgoodfood.com/recipes/spiced-pumpkin-soup-2
2) https://www.bbc.co.uk/food/recipes/chickenandleekpie_90191
3) https://www.inspiredtaste.net/37475/homemade-chicken-noodle-soup-recipe/
4) https://www.bbcgoodfood.com/recipes/pumpkin-cheesecake