Fall has arrived, bringing with it a beautiful palette of colors and a bounty of seasonal produce! In collaboration with Beko, we present seven nutritious and delectable autumn recipes, perfect for exploring the capabilities of your Beko oven. Discover the warmth of home-cooked meals, rich in flavors and essential nutrients.

1. Roasted Tomato Soup

Ingredients

·      500 g tomatoes

·      1 onion

·      1 red onion

·      2 capia pepper

·      5 cloves garlic

·      250 ml chicken stock

·      1 tsp salt

·      1 tsp sea salt

·      2 tsp pepper

For the topping;

·      ¼ cup parmesan, shredded 

·      ¼ cup sliced toasted almond

·      10 mint leaves 

Step by step:

1.     Preheat oven to 200°C.

2.     Peel and cut tomatoes, capia peppers, onions, garlic to two or four pieces.

3.     Place in a baking sheet and sprinkle sea salt and 1 tsp pepper on top.

4.     Roast for 30 minutes. Let cool down. 

5.     Take ingredients to a blender and blend until smooth texture.

6.     In a pot combine tomato mixture with chicken stock and bring it to a boil. 

7.     Serve with parmesan cheese, toasted almond and basil. Enjoy!

2. Breakfast Corn Patties

Ingredients:

·      100 g whole wheat flour 

·      4 g baking powder

·      1 tsp coriander powder 

·      1 tsp cumin powder 

·      130 g boiled corn

·      130 g crushed corn

·      20 ml milk

·      120 g scrambled egg

·      30 g butter 

·      Salt and black pepper

·      20 g chopped fresh onion

·      Cucumber slices

·      Goat cheese

For the sauce;

·      100 g strained yogurt 

·      30 g boiled beets 

·      10 g chopped fresh onion 

·      Salt, black pepper

Step by step

1.     Put the flour, baking powder, coriander, and cumin in a bowl, and make a hole in the middle. 

2.     Add the corn kernels, corn grits, milk, eggs, fresh onion, and other spices and mix it well. 

3.     Wrap the baking tray with greaseproof paper. 

4.     Portion 80 grams of the prepared mixture and round it. 

5.     Then, put it on the tray. 

6.     Bake in the oven at 180 degrees for 10 minutes. 

7.     Put the butter cut into small cubes in each piece you rolled. 

8.     Serve with the sauce, cucumber slices and goat cheese. Enjoy!

3. Vegetable Amulet Pastry & Tomato Salad

Ingredients:

·      50 g Mushrooms

·      40 g Aubergine 

·      40g Pepper

·      30 g Zucchini

·      10 g Red onion

·      10 ml Olive oil

·      Phyllo dough     

·      Quial eggs   

·      Salt, Paprika, Black pepper

For the salad:

·      100g Tomato 

·      50 g Feta cheese

·      Wine vinegar

·      Olive oil

·      Lemon zest

·      Water 

Step by step:

1.     Heat the oven to 200°C. 

2.     Wash and peel the vegetables. Then chop the vegetables into brunoised except the onion. Finally, chop the onion into fine brunoised.

3.     Put oil in the pan on medium heat; sauté the onion first and slowly adds the other vegetables. Add the zucchini and mix well with the spices with a wooden spoon. Cook for 4 minutes until all vegetable juices are gone. 

4.     Cut round dough shape with a bowl. Grease the muffin tray and place 2 roundly cut dough on every muffin tray. Bake for 5 minutes until sides become golden brown. Take out from oven. 

5.     Fill all dough with mix vegetables, add one quail egg every one of them and bake for 3 minutes again. 

6.     Cut tomatoes 4 pieces and mix with other salad ingredient. 

7.     Serve pastries with tomato salad. Enjoy!