Autumn Menu

October 10, 2021

October brings colder days and the body craves comfort. The orange flavors and tones are the ideal excuse for easy and delicious recipes.

This month, the kings of the festival are pumpkin and persimmons. There are a thousand and one recipes that go great with these flavors, but this month the suggestions are:

Pumpkin and sausage balls
Braised tuna with roasted pepper hummus
Persimmon Cheesecake

1. PUMPKIN AND ALHEIRA BALLS

INGREDIENTS (MAKES ABOUT 30 BALLS)

500g pumpkin (weighed raw)
1 sausage
100g breadcrumbs + to taste for coating
1 egg
100g flour
50g grated cheese
Seasonings to taste (e.g. salt, pepper and garlic powder)
Olive oil to taste

PREPARATION (EASY / 30')

Start by cooking the pumpkin until soft (about 15')
Once the pumpkin is cold, blend it and add the remaining ingredients.
Finish with the shredded sausage (without the “skin”)
Mix everything very well and make balls by coating them in breadcrumbs.
Fry or bake until golden brown.

2. BRAZED TUNA WITH ROASTED PEPPER HUMMUS

INGREDIENTS (3 SERVES)

1 roasted pepper
1 jar of grain
2 tbsp lemon juice
Seasonings to taste (olive oil, salt, garlic and cumin)
3 tuna loins
Sesame seeds to taste
Teryaki sauce to taste

PREPARATION (EASY / 30')

Start by preparing the hummus by grinding the grain in a food processor.
Add the seasonings, olive oil, lemon juice and pepper and blend again until you obtain a smooth paste. Set aside.
Brush the tuna loin with olive oil. Season with salt and pepper and add a layer of sesame seeds.
Seal over high heat until cooked on the outside but still raw on the inside.
Drizzle the tuna with a dash of teriyaki sauce and serve with hummus.

3. PERSIMMON CHEESECAKE

INGREDIENTS (4 SERVES)

• For the base:

- 150 g of digestive biscuits

- 30 g melted butter

• For the cream:

- 200 ml of cream

- 100g cream cheese

- 3 tbsp sugar

- 2 gelatin sheets

• For coverage:

- 2 persimmons (soft)

- 1 tbsp cinnamon

- 1 sheet of gelatin

- Sliced almonds for decoration (optional)

PREPARATION (EASY / 20' + COLD)

Crush the biscuits with the melted butter. Place in a bowl or tart pan and refrigerate;
Beat the cream. Add the sugar and cream cheese and beat again. Finish with the gelatin (previously soaked and melted). Beat everything and pour over the biscuit mixture. Refrigerate again;
Blend the persimmon pulp with the cinnamon and finally the gelatin sheet (soaked and melted). Place this mixture on top of the cream cheese and refrigerate again until serving.
Finish with sliced almonds (optional)