Five Autumn And Winter Recipes For Comfort And Flavour

Five Autumn And Winter Recipes For Comfort And Flavour. Hello everyone, I hope you are well. In today’s post, I will be sharing a guest post from Florence (Flo) Rebattet, exploring five autumn and winter recipes for comfort and flavour.  Florence is a chef and the Founder of En Cuisine Cooking School for children aged 3-18 and a semi-finalist on Gordon Ramsay’s Future Food Stars. Are you looking for delicious and comforting recipes to try out this autumn and winter? Look no further!

Five Autumn And Winter Recipes For Comfort And Flavour

Gratin Dauphinois

“This is a typical dish from Savoie in France and is regularly eaten over the winter. The recipe below is from my mother-in-law, who lives in Grenoble.”

This recipe is suitable for children (with adult supervision, if necessary) and is one of the many recipes Flo teaches children at En Cuisine Cooking School.

Preparation time: 40 minutes

Cooking time: 1 hour

Ingredients for 4 servings:

• 1kg of potatoes
• 5 Garlic Cloves
• Salt and Black Peppers
• 1 tsp grated nutmeg

 Utensils:

• Chopping board
• 1 big knife
• 1 peeler
• 1 grater

Step-by-step recipe:

• Wash the potatoes and peel them. Keep the skin in a separate bowl. (These can be fried later to
• avoid wasting them.)
• With your knife, slice your potatoes (1cm thickness), using the bridge technique.
• Peel your garlic cloves. Chop them into small pieces and then crush them using the blade
• of your knife.
• Put some crushed garlic in the bottom of your pot and rub it all around.
• Pour some double cream into the pot, and sprinkle in some salt, black pepper and grated
• Lay the potatoes on the cream until covered, then pour more cream and seasoning. Repeat

until you don’t have any more sliced potatoes.

• Put in the oven at 190 degrees for 1 hour.

Little chef tips:

The quality of the potatoes is very important. Don’t use jacket potatoes as the texture won’t be good when cooked. Instead, use potatoes for frying. Belle de Fontenay and Desiree are the best varieties for the Gratin Dauphinois.

______________________________________________________________________________________________________________________________________

Roasted Vegetable Tray

“A classic dish which will bring crunchiness and colour to any meal and is particularly delicious served with the Gratin Dauphinois.”

This recipe is suitable for children (with adult supervision, if necessary) and is one of the

many recipes Flo teaches children at En Cuisine Cooking School.

Preparation time: 10 minutes

Cooking time: 1 hour

Ingredients for 4 servings:

• 1 butternut squash
• 6 carrots
• 2 onions
• 250g Brussels sprouts
• 4 potatoes
• 2 heads of garlic
• Fresh thyme and rosemary

Utensils:

• Chopping Board
• 1 big Knife
• 1 Peeler

Step-by-step recipe:

1. Wash your vegetables and preheat your oven at 150C
2. Boil some salted water and cook the Brussels sprouts for 15 minutes.
3. Peel your butternut squash and chop it into big chunks. Do the same for the carrots, onions and potatoes. All the vegetables need to be the same size to cook evenly.
4. In a tray, drizzle some olive oil and add all the vegetables. Toss with some salt, black pepper, rosemary and thyme.
5. Put the tray in the oven for 40 minutes. Check if the vegetables are cooked before getting them out of the oven.

Little chef tips:

You can play with the flavours by adding some spices. Smoked paprika and turmeric deserve a go for this recipe.

______________________________________________________________________________________________________________________________________

Gateau De Savoie

“I spent most of my childhood in Biarritz, on the beach, with this cake stuffed in my mouth! I absolutely loved it and couldn’t get enough.”  This recipe is suitable for children (with adult supervision if necessary) and is one of the many recipes Flo teaches children at En Cuisine Cooking School.

Preparation time: 60 minutes

Resting time: 10 minutes

Cooking time: 15-20 minutes

Ingredients:

• 75g Sugar
• 3 eggs
• 50g Flour
• 20g Cornflour
• 2 drops Vanilla Extract
• 60g Sugar

Utensils:

• 2 large Bowls
• 1 Wooden Spoon
• 1 cake Mould
• Weighing Scale
• A Whisk

Step-by-step recipe:

1. In two large bowls, separate the egg whites and yolks.
2. Whisk the egg yolk until you reach a smooth texture. Then, add the sugar and keep whisking.
3. Whisk the egg whites until you get a stiff peak. Don’t forget to add a pinch of salt.
4. Add the egg whites to the egg yolk by folding the white into the yolks. Do not mix and always fold in the same way.
5. Add the vanilla and the plain and corn flour into the mixture. Fold the flour into the egg mix.
6. Pour the mix into a mould and cook it for 30-40 minutes in a preheated oven at 170C.

______________________________________________________________________________________________________________________________________

Madeleines

“This recipe for mouthwatering Madeleines is from my recipe book ‘Cook with Flo’”.

This recipe is suitable for children (with adult supervision, if necessary) and is one of the many recipes Flo teaches children at En Cuisine Cooking School.

Preparation time: 20 minutes

Cooking time: 15 minutes

Ingredients (20 madeleines):

• 120g of plain flour
• 120g of granulated white sugar
• 120g unsalted butter
• 3 medium eggs
• Zest of one unwaxed lemon
• 1 lemon
• 1 teaspoon of baking powder

Utensils:

• A Madeleine Tray
• 2 Bowls
• A Wooden Spoon
• A Grater
• A Scale

Step-by-step recipe:

1. Mix the flour, sugar, and baking powder in a large bowl.
2. Crack the eggs and separate the yolks from the whites. The yolk goes with the dry ingredients and the whites in a separate bowl.
3. Whisk the white with a fork until you get bubbles on the top. Add them to the flour and yolks, mix, and combine.
4. Melt the butter and wait until it cools down before pouring it on the mix.
5. Add the lemon juice and the zest. Stir well.
6. Pour into madeleine moulds and put them in the oven at 240°C for 6 minutes and then 180°C for 8 minutes. Your madeleines are ready when you see a little mountain on the top and a nice golden colour

Little Chef Tip:

Swap the lemon for ½ an orange or rose water.

“I really like mine with rose water and dry pieces of rose in the dough!”

______________________________________________________________________________________________________________________________________

Lemon And Chia Seeds Muffin Cakes

“One of my first sweet recipes was when I started teaching children to cook at En Cuisine. This recipe can also be found in my cookbook ‘Cook with Flo’”

This recipe is suitable for children (with adult supervision, if necessary) and is one of the many recipes Flo teaches children at En Cuisine Cooking School.

Preparation time: 20 minutes

Cooking time: 20 minutes

Ingredients (6 muffins):

• 100g of plain flour
• 80g of coconut sugar
• 80g of unsalted butter
• ½ lemon + zest
• 1 tablespoon of chia seeds
• ½ tablespoon of baking powder
• 2 eggs

Utensils:

• A Wooden Spoon
• Weighing Scale
• 2 Large Bowls

Step-by-Step Recipe:

1. Melt the butter and let it cool down on the side.
2. In a separate bowl, combine the eggs and the sugar until the mix is slightly white with bubbles on the top. Then, pour the flour into the mixture and stir.
3. Squeeze the lemon and add the zest. Pour the melted butter into the mix.
4. Add the chia seeds and the baking powder. Stir until you combine all the ingredients together.
5. Pour the mixture into the muffin tray and put it in the oven at 220°C for 15 minutes.

Little Chef Tips:

You can swap the chia seeds with poppy seeds for a different flavour.

In conclusion, autumn and winter are the perfect seasons to experiment with new recipes and indulge in comforting flavours. Whether you’re in the mood for a hearty stew or a warm, spiced beverage, plenty of recipes will help you stay cosy and satisfied throughout the colder months. With these five autumn and winter recipes, you’ll be well on your way to enjoying all the deliciousness this time of year offers.

I hope you enjoyed that.

Talk soon

About Florence Rebattet

Florence founded En Cuisine – a cooking school, in 2014. Passionate about food and cooking since her childhood, Florence decided to build her cooking school designed for children and teenagers. Seeing the new generations cooking from scratch with seasonal ingredients is fundamental for her.

In 2023, Florence proudly became a Disciple d’Escoffier in London and reached the semi-finals of Gordon Ramsay’s Future Food Stars on BBC1 (season 2). Florence has a unique teaching style full of energy, which children find as irresistible as the food they make.

Website: https://kidsencuisine.com/

Instagram: @encuisinecookingschool