October recipe ideas


Welcome to my October newsletter.

This month I'm sharing a mixture of recipes using seasonal produce plus a few cosy bakes to enjoy as the days grow cooler and shorter.

But first, here is my latest post - fig mousse. This egg free mousse is a great way to use up soft, ripe figs at the end of the season and is easy to make.

Seasonal produce and comfort foods

​Ratatouille with beans is a nourishing one pot meal which makes the most of autumn vegetables.

​Tomato, bean and pasta soup is a simple vegetarian soup perfect for cooler days.

​Sweet potato gnocchi are great for adding to baked pasta dishes and are freezer friendly.

Roast some seasonal vegetables and add to quinoa to make this simple quinoa salad.​

Make a batch of golden sweet potato, ginger and lentil soup. Store in the fridge for easy lunches over the days ahead.

Cosy autumn bakes

​Pistachio frangipane uses ground pistachios in place of almonds in this attractive tart.

​Carrot cake traybake is topped with mascarpone frosting and is a great way to feed a crowd.

Try a slice of no-knead cranberry and walnut loaf toasted and buttered for breakfast or a cosy snack.

​Lemon drizzle cupcakes have a moist lemon and almond sponge infused with a tangy lemon drizzle.

Wishing you are cosy, colourful October full of easy, nourishing meals.

Judith

600 1st Ave, Ste 330 PMB 92768, Seattle, WA 98104-2246
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Veggie Ideas

Veggie Ideas isn't just for vegetarians, it's a collection of easy to follow tasty recipes including mains, desserts and snacks. Simply no meat!

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