Autumn dishes

November is here, when the days are greyer and shorter, the weather is getting colder and the first frosts may even be setting in. There's nothing better than snuggling up under a thick, soft blanket with a good book or popping into your favourite restaurant for a nice soul-warming lunch or dinner.

This is the time of year for apple, cinnamon, pumpkin, walnut and cabbage dishes. So let's take a look at some of these staples, why they're worth eating and what autumn dishes can be made from these healthy, seasonal energy bombs.

Apples: the best known

Let's start with perhaps our best known fruit, the apple, which is grown in almost every corner of the world and, incredibly, there are thousands of varieties. As the old saying goes, "an apple a day keeps the doctor away". And it is indeed a proven fact that apples are a particularly valuable fruit. It is also rich in vitamins A, B and C, folic acid, calcium, magnesium, potassium and sulphur. Its pectin content is beneficial for the intestinal flora, but it also lowers blood cholesterol levels.

As mentioned above, as one of our most familiar fruits, its uses are almost endless. Let's start with a good apple pie, maybe apple compote or a cinnamon apple soup, but it's also a great choice as a filling for meats or eaten with cheese.

Walnuts: the most valuable

Next in line, nuts are also touted as our most valuable fruit. Why? One could make a funny comment that it is because of its price... However, it is more often cited for its health benefits. Above all, perhaps, because it's rich in vitamins A, B and E, which makes it a growth stimulant and protects our muscles and nerves. A particularly important characteristic and perhaps its main value is its Omega 3 fatty acid content. In addition to its high magnesium and potassium content, it also contains selenium, fluorine, manganese and copper, and although few people know it, its leaves can also be made into tea, thanks to its high vitamin C content, which can be a perfect solution for skin problems.

At first glance, you might think that walnuts are primarily used to flavour cakes, but following the analogy above, they can be an excellent choice, whether as an accompaniment to cheese, as a crunchy element in salads or as a binder for meat.

Pumpkin: the immune booster

Finally, pumpkin is perhaps the most dominant vegetable of this time of year, both for its health benefits and its decorative use for Halloween.

Originally native to North America, the plant spread to Europe in the 16th century and its success has been undiminished ever since. However, it is not only delicious, it also has many beneficial properties. In addition to containing beneficial antioxidants (alpha-carotene, beta-carotene or beta-cryptoxanthin), it is nutritious and relatively low in calories due to its high water content of 94%. Not to mention that it is also very good for our eyesight thanks to its high vitamin A content. In addition to its vitamin A content, it also has a high vitamin C content, which helps to protect the immune system.

And what kind of food can we make with it? In our country, for example, pumpkin soup is becoming increasingly popular, which can be flavoured with pumpkin seed oil and toasted pumpkin seeds, but it is also an excellent ingredient for gnocchi, brownies and pies.

Finally, here's a quick recommendation from KIOSK to get you in the autumnal mood:

Pumpkin risotto, for example, is made with vanilla pumpkin, cabbage and pumpkin seeds, and is the perfect way to start a chilly winter evening. KIOSK Superfood Salad features aniseed pumpkin, chickpea puree, orange, pomegranate and walnut, topped with a mustard vinaigrette. This time, our roast chicken breast is served with chives, yellow beetroot, pears and jus, but a quince compote as a side dish and a smoky plum for dessert will also make for a perfect autumnal culinary experience.