On September 23rd we welcomed autumn season and, with that, it's time for higher temperatures to leave and some other products to arrive, more suitable to the cooler temperatures. Discover which are the traditional products that can't be missed during this time of the year and some recipes to cook them!
Recipes with typical autumn foods
When this time of year arrives, we change our wardrobe and also our food. Ice creams and the freshest fruits leave to give way to sweet potatoes, chestnuts, pumpkin, quince and nuts, among many others.
During these dates, one of the most traditional and simple recipes to make, especially with the little ones in the house, are the panellets. Autumn is not autumn without panellets: you can make them at home and decorate them however you like. Here's an easy recipe to make with the little ones.
- Cook 125 g of potato or sweet potato for 15-20 minutes. Remove and let cool. Peel the sweet potatoes and mash them.
- Add 250 g of sugar and the zest of a lemon and mix until you have a paste that can be shaped by hand.
- Separate the yolk from the egg white, incorporating the yolk into the dough. Reserve the egg white.
- Add 250 g of raw ground almonds.
- When decorating, you can use the ingredients and shapes you want. The traditional panellet is round and coated with pine nuts.
- Once the shape has been given and you proceeded to decorate them, preheat the oven to 170 ºC and brush the surface of the panellets with the egg yolk.
- Bake them for 10-15 minutes and remove them once golden. And you already have them!
Pumpkin pie is a popular dessert in different countries, but its tradition comes from traditional American cuisine. It is prepared especially for the celebration of Halloween.
- Peel the pumpkin and remove the seeds. Cook it in the oven at 180 ºC with heat up and down for 1 hour to obtain 500 g of pumpkin puree. Prick it and take it out when it's tender.
- Grind it with a mixer or with whatever you prefer until you have a fine and homogeneous puree without lumps. Wait for it to cool.
- Spread the puff pastry from the supermarket into a mould, poke a few holes in it with a fork and put it in the oven at 180ºC for 10 minutes. Then take it out.
- Preheat the oven to 200 ºC while you prepare the filling.
- Put the pumpkin puree, already cold, in a bowl together with 100 g of sugar, a pinch of salt, the spices (1 teaspoon of cinnamon, 1/2 teaspoon of cardamom, 1/2 teaspoon of nutmeg and 1/2 teaspoon of ginger) and one of the 3 eggs. Mix by hand to achieve a homogeneous mixture.
- Add the remaining eggs one by one.
- Add the milk and mix.
- Pour it into the mold and put it in the oven for 10 minutes.
- After a few minutes, lower the temperature to 180 ºC and continue baking for another 30 minutes. To see if it's ready, poke it gently with a toothpick and if it comes out clean you can take it out. Wait for it to cool and let it rest in the fridge.
Another dish that can't be missing from the table during this time is the pumpkin and sweet potato soup.
- Peel 500 g of pumpkin, a sweet potato (250 g) and a medium onion. Chop the onion into small pieces, remove the pipes and threads from the pumpkin and cut it with the sweet potato into regular pieces that are not too big.
- Put oil in a saucepan and fry the onion until it starts to brown, add the pumpkin and the sweet potato and sauté for a couple of minutes.
- Cover with water and add salt and pepper. Cook for 18-20 minutes.
- Add the cumin, cinnamon, ginger and grind the cream. Serve with a drizzle of olive oil and seeds to your liking. And it's ready to enjoy it!
And finally... A food that can be cooked in several ways, chestnuts. Take advantage now that it's in season and cook a good chestnut sauce to pair it with the best meats.
- Peel 200 g of chestnuts, remove the hard crust and leave the skin. Put the chestnuts in a small pot with water and let them cook for 20 minutes. Once cooked, drain them and run them through cold water. Remove the thin skin.
- Peel and chop half an onion. Put a tablespoon of olive oil and fry the onions in a pan.
- Once fried, add the peeled chestnuts, 200 milliliters of liquid cream and half a glass of concentrated chicken stock. Mix and cover with a lid and cook for 20 minutes on low heat.
- Once cooked, put the sauce in the glass of the blender and grind well. And it's ready to be served!
These are just a few of the recipes that can be made with typical fall ingredients, but there are many more. If you want to take advantage of the chef moment and find the best quality local products, shop in Barcelona's municipal markets. Don't miss the 5 essential markets with the most history in the city!
It should be reminded that during the autumn days, the city of Barcelona and its streets are filled with stalls where it is typical to buy paper rolls of roasted chestnuts and roasted sweet potatoes. Do not miss one of the most common traditions of the city and discover them. Hola Barcelona, as always, takes you!