15 dessert recipes for children using autumn products

Pumpkin, apples, pears, plums, grapes - all these are autumn superfoods that simply need to be filled with children's diets.

If you are already tired of eating fruits just like that, although this is their most correct use, prepare autumn desserts that will appeal not only to children.

Pumpkin pancakes

From 3 years

Source: instagram @fromthebakery

Ingredients:

• 120 ml milk
• 4 tbsp. l pumpkin puree
• 1 tbsp. flour
• 1 tbsp. l sugar
• Baking powder, baking soda/vinegar
• 2 tbsp. l of any vegetable oil
• A pinch of salt

Preparation:

1. Mix flour, sugar, baking powder and salt until smooth
2. Add milk, vegetable oil to pumpkin puree and mix.
3. Combine dry and liquid ingredients and beat lightly with a blender so that there are no lumps. Let the dough rest for 15-20 minutes.
4. Fry pancakes in a Teflon-coated frying pan without adding oil

Eggplant with cheese

mhealth.ru
Eggplants have only one drawback: they contain a lot of water. To prevent the dish from turning into mush, you need to prepare the vegetable in advance. To do this, sprinkle the sliced ​​eggplant with salt and leave until droplets of liquid appear on the surface. Remove moisture and remaining salt with a napkin.

Ingredients:

• 5 medium eggplants;
• 100 g cheese;
• olive oil for frying;
• salt, pepper to taste;
• basil or oregano optional.

Preparation

Cut the eggplants lengthwise. Heat a frying pan with olive oil. Fry the eggplants over high heat for 3-4 minutes on each side. Season with pepper, salt and basil. Take a cutting board or a separate plate and cover with a paper towel. Place the eggplants first on a napkin to absorb excess oil, and then onto a clean plate. Grate the cheese and sprinkle it on top of the eggplants. Additionally, the dish can be decorated with basil leaves.

Apple-zucchini soufflé

Source: instagram @chystavoda.com.ua

from 1.5 years

Ingredients:

• 1 apple
• 50 g zucchini
• 1/2 chicken egg white
• 2-3 baby cookies

Preparation:

1. Puree the apple and zucchini in a blender
2. Break the cookies into small pieces and mix with puree
3. Gently add the egg white, whipped to stiff peaks, to the puree.
4. Grease the mold with a little oil, put the mixture in the oven at 185 for 20-25 minutes
5. The soufflé is very tender and does not hold its shape well, so it is better to serve it in portions in molds.

Pumpkin chocolate cupcake

From 3 years

Source: instagram @detskie.recepti

Ingredients:

For the chocolate dough:⠀

• 100 g butter
• 200 g sugar
• 2 eggs
• 2 tbsp. l. sour cream
• 3 tbsp. l. cocoa powder
• 220 g flour
• 1 tsp. baking powder
• 1/4 tsp baking soda
• vanilla
• a pinch of salt

For pumpkin dough:⠀

• 200 g pumpkin puree
• 120 g sugar
• 2 eggs
• 80 ml odorless vegetable oil
• zest of 1 lemon or lime or orange
• 250 g flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• a pinch of salt

For impregnation:⠀

• 100 g sugar
• 100 g water

Preparation:⠀

1. Preheat the oven to 165 degrees. Grease the mold with butter.⠀
2. To prepare the chocolate dough, combine all the dry ingredients in a separate bowl and sift through a sieve. Beat butter at room temperature with sugar until fluffy, beat in eggs one at a time, add sour cream and vanilla extract. Add dry ingredients and mix carefully with a spatula.⠀
3. For pumpkin dough, mix pumpkin puree with sugar, eggs, vegetable oil and zest. Add sifted dry ingredients.
4. Place both types of dough alternately into the mold. Using a wooden skewer, make a “marble” design. Bake for about 1 hour in an oven preheated to 160 degrees. Determine readiness with a wooden stick; it should be dry after piercing the cake.
5. Place on a wire rack, let cool for 10-15 minutes, prick on top and pour syrup.⠀
6. For syrup, mix water with sugar, cook for 2 minutes after boiling and cool.⠀

Before serving, you can drizzle the cake with chocolate.⠀

Pear pie

From 2 years

Source: instagram @zebravilka

Ingredients:

• 3 eggs
• 1 cup of sugar
• 300 g fat sour cream
• 1 cup flour
• 0.5 tsp. baking powder
• a pinch of soda
• 1 tsp. cinnamon
• 6 medium firm pears
• juice of half a lemon
• powdered sugar for serving

Preparation:

1. Beat eggs with sugar, then add sour cream little by little, continuing to beat.
2. Mix flour with baking soda, baking powder and cinnamon, sift. Add to the egg-sour cream mixture, mix well.
3. Cut peeled and cored pears lengthwise into equal slices and place on the bottom of a pan greased with butter and sprinkled with breadcrumbs. If the mold is silicone, you don't have to grease it.
4. Pour the batter over the pears and bake in an oven preheated to 180°C until the top is golden brown - about 40 minutes.
5. Let the cake cool for approx. 30 minutes, then turn out onto a plate and sprinkle with powdered sugar.

Corn baked in foil

What child doesn't love popcorn? It is a pity that its preparation requires heat treatment, during which corn grains lose most of their valuable qualities. But when baked, the cobs remain juicy and nutritious. This is also a great alternative for those who are bored with the usual boiled corn.

We will need:

• corn - 2 cobs,
• butter - 30 g,
• greens (parsley and dill),
• salt to taste,
• sheet of foil.

How to cook:

1. Mash the butter in a plate, adding a little salt and finely chopped herbs.
2. Rub the resulting mixture onto the washed corn cobs. Wrap them in foil and place them in an oven preheated to 220°C. Cooking time is about 40 minutes.
3. Cool the cobs. Sprinkle them again with salt and herbs to taste.

The benefits of corn

This vegetable contains 26 elements from the periodic table! Corn contains almost all B vitamins, vitamins A, C, PP, E, magnesium, manganese, calcium, iron, phosphorus, zinc, as well as essential oils and fiber.

Corn is good for the intestines and cardiovascular system. This nutritious vegetable normalizes metabolic processes in the body and removes toxins.

To make corn grains better digestible, use young ears and do not forget about pre-heat treatment.

Autumn has arrived - it's time to harvest!

This means it’s time to add new recipes to your cookbooks!

Competition sponsor

Our competition is sponsored by Joseph Joseph, one of the most famous brands of kitchen gadgets with practical and functional designs. Joseph Joseph products will be a great gift for you and your loved ones; you want to use them every day. Joseph Joseph products are available in more than 100 countries in major home improvement stores.

Prizes

1 place

Set of Nest™9 bowls 2nd place

Index 17 Compact cutting board set

3rd place

Set of 4 DoorStore knives

4th place

Set of 5 Nest Lock containers

5th place

Nest™7 Bowl Set

Competition topics

• Vegetable dishes
• Meat and poultry dishes
• Fish dishes
• Mushroom dishes
• Salads and snacks
• Baking and desserts
• Beverages

Special nomination “Beautiful preparations for the winter”

We are announcing a separate nomination for those who continue to tirelessly process their harvest and delight their loved ones with beautiful jars for the winter. The winners in this category will receive special prizes. 1 place

Set of 3 Nest Lock containers 2 place

Nest™ Measuring Cup Set

Candied pumpkin

from 3 years

Source: instagram @velvelka

Ingredients:

• 400 g pumpkin
• ½ lemon
• 500 ml. water
• 500 g sugar

Preparation:

1. Peel the pumpkin and cut into small cubes or slices.
2. Add the juice and zest of half a lemon, sugar to the water and bring to a boil.
3. Add chopped pumpkin to boiling water and cook over low heat for 5-7 minutes. Remove from heat, cool slightly and repeat the process 2 more times.
4. Cool the pumpkin pieces without removing them completely from the syrup, then remove to a sieve to drain excess liquid and place on a baking sheet lined with parchment paper.
5. After about 3 days, when the candied fruits are ready, sprinkle them with powdered sugar. Store in a glass container with a tightly closed lid for up to 3 days.

Burgundy Apple Casserole

From 2 years

Source: instagram @mroditeli

Ingredients:

• 2 apples
• 50 g. oils
• 2 eggs
• 100 ml. milk
• 3 tbsp. l. flour
• 50 g powdered sugar
• A pinch of vanilla and salt

Preparation:

1. Peel the apples, remove the core and cut into cubes. Place in a saucepan and simmer for 1-2 minutes.
2. Add salt and powdered sugar to the sifted flour, then add the eggs and mix well.
3. Gradually pour in the milk, whisk until smooth - you should get a dough like pancakes.
4. Add cooled apples, melted butter, vanilla to the dough and mix again.
5. Place in a mold and bake in an oven preheated to 180 degrees. 30-40 minutes until golden brown.

Plum marshmallow

From 2 years

Source: instagram @kh_pronya

• 2 kg plums
• 2 tbsp. Sahara

Preparation:

1. Wash the plums, remove the seeds and grind them in a blender, or you can pass them through a meat grinder.
2. Sprinkle the mixture with sugar (you can cook it without sugar if the plums are sweet), place it in a saucepan and cook over low heat until thickened - about an hour.
3. Spread the slightly cooled mixture in a thin layer on a baking sheet lined with parchment.
4. Dry in a slightly open oven at minimum temperature for 2-3 hours. Then remove, let cool and dry again. Repeat the process until the pastille stops sticking to your hands (it may take up to 15 hours).
5. Cool the finished marshmallow, remove it from the paper, roll it into tubes and cut to taste.

American pumpkin pie

From 3 years

Source: instagram @elena_danileiko

Ingredients:

For the test:

• 130 g butter
• 250 g flour
• 50 g sugar
• 1 tsp. vanilla sugar
• 1 egg

For filling:

• 450 g pumpkin puree
• 1 can of condensed milk
• 2 eggs
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp. vanilla sugar
• A pinch of salt

Preparation:

1. Grind the cooled butter with flour into crumbs.
2. Add sugar mixed with vanilla sugar and stir. Then add in the egg and quickly knead the dough.
3. Wrap the dough in film and chill in the refrigerator for 30-40 minutes. In the meantime, prepare the filling.
4. Pour pumpkin puree into the condensed milk and mix.
5. Add 2 eggs, cinnamon, ground nutmeg, vanilla sugar, salt and mix until smooth.
6. Roll out the chilled dough slightly larger than the size of the mold and place in a baking dish.
7. Place the filling on the dough and bake in the oven, preheated to 200 degrees for 15 minutes. Then reduce the temperature to 180 degrees and bake for another 30-40 minutes.

Roasted Peppers

Bright peppers can be eaten raw, added to salads, cooked on a grill, sprinkled with a drop of vinegar, or stuffed. Bell peppers stimulate the appetite, promote digestion, and contain more vitamin C than lemon.

Ingredients:

• 4 large sweet peppers;
• 250 g suluguni cheese;
• 2 tablespoons olive oil for frying;
• 2 cloves of garlic;
• 4 tablespoons of pine nuts;
• grated zest and juice of half a lemon;
• salt, pepper to taste;
• basil, mint, parsley as desired.

Preparation

Preheat the oven to 200°C. Cut the peppers lengthwise into two halves, remove the stems, seeds and membranes. Brush the outside with olive oil and place on a baking sheet. Chop the garlic and herbs and mix. Finely chop the cheese. Place garlic, herbs, cheese, lemon zest, and pine nuts in each pepper. Drizzle olive oil and lemon juice on top. Bake in the oven for 30 minutes. Serve hot, sprinkled with herbs. You can add fresh pita bread or baguette to the peppers.

Galette with plums on curd dough

from 2.5 years

Source: instagram @altai_green

Ingredients:

Dough:

• 250 g cottage cheese 9%
• 200 g butter
• 2 eggs
• 1/2 tsp salt
• 1/2 tsp baking powder
• 220 g flour

Filling:

• 600 g plums
• 3 tbsp. l. sugar (can be replaced with honey)
• 1 tbsp cornstarch
• cinnamon or nutmeg to taste

Preparation:

1. Beat the cottage cheese with a blender, then add soft butter and continue beating.
2. Beat the eggs and gradually add them to the curd and butter mixture, continuing to beat.
3. Sift the flour, mix with cinnamon, add to the liquid ingredients and knead the dough. Place in the freezer for 20-30 minutes.
4. For the filling, cut the plums lengthwise into 4 parts, add sugar (or honey) and starch.
5. Divide the chilled dough into 6 parts, roll out, place the filling in the center, wrap and pinch the edges.
6. Bake at 200° for 20-25 minutes.

Salad "Autumn"

The salad owes its name to the fact that its preparation requires vegetables, which are always available in the fall. For example, as for zucchini, there is always plenty of it in September or early October. It is better to boil potatoes and carrots in advance, this will allow you to spend less time on cooking. It is also better to boil the eggs first. If you don't have canned zucchini, you can easily replace them with cucumbers.

This salad, of course, is not very impressive in appearance and most likely is not suitable for putting on a holiday table. But it is very simple and economical. Even if you have a fairly limited budget, you can cook it every day.

Cooking time: 45 minutes. Number of servings: 2.

Ingredients:

• One boiled potato.
• Half a carrot root.
• Two chicken eggs.
• Mayonnaise sauce – 0.5-1 tbsp. l.
• Canned zucchini (pickled cucumbers) – to taste.
• Salt and spices - to taste.
• A sprig of dill is for decoration.

Preparation:

1. Place the carrots in a saucepan with cold water and cook. It usually takes 20-25 minutes for the root vegetable to become soft. After the carrots are ready, they should be cooled and cut into small cubes. Do the same with pickled zucchini; the shape and size of the vegetables should be identical.

2. The potatoes should also be boiled until cooked, and then the root vegetable should be chopped into cubes. It is better to take farm or homemade eggs - they have a brighter yolk and they look much more beautiful in a salad. You need to cut the hard-boiled eggs into cubes the same size as the rest of the ingredients.

3. All ingredients should be poured into a bowl with high sides.

4. The easiest way to use a dressing is table mayonnaise. Some housewives replace it with ordinary sour cream or season the salad with mustard sauce - it will add sharpness and piquancy to the appetizer. This sauce is quite simple to prepare; you just need to mix table mustard with honey, add olive or other oil and a little lemon juice.

5. It is advisable to put the finished salad in the refrigerator for at least fifteen minutes, so the ingredients can be well soaked. Before serving, garnish with a sprig of dill.

Apple-pear smoothie with yogurt

From 4 years

Source: instagram @kozedubolga

Ingredients:

• 1 apple
• 1 pear
• 200 g natural yoghurt
• 1 tsp. honey

Preparation:

1. Peel the apple and pear, remove the core and cut into cubes. It is fashionable to grate it on a coarse grater.
2. Place the apple and pear in a blender bowl, add yogurt, honey and blend until smooth. If desired, you can add a little banana instead of honey.

Pumpkin cupcake with buttercream frosting

From 3 years

Source: pixabay.com

Ingredients:

• 200 gr. pumpkin puree
• 125 gr. softened butter⠀
• 100 gr. sugar⠀
• 250 gr. flour⠀
• 1 teaspoon vanilla sugar⠀
• pinch of salt⠀
• 3 eggs⠀
• 1 teaspoon baking powder⠀

For the butter icing

• 120 g cream cheese
• 20 words oils
• 80 g powdered sugar
• 2-4 tbsp. l. milk

Preparation:⠀

1. Cut the pumpkin into small pieces and bake in foil in the oven until soft or in the microwave, covered with film, for 4-5 minutes at full power. Puree with a blender.
2. Grease the baking dish with oil, preheat the oven to 180 degrees. Beat butter with sugar, vanilla sugar and salt until fluffy. Add eggs one at a time, continuing to beat. Add pumpkin puree, mix until smooth.⠀
3. Sift flour and baking powder into a separate bowl, add to the egg mixture, and stir.⠀
4. Place the dough in a baking dish and bake for 35-40 minutes, check for readiness with a torch.⠀
5. Frosting: Cream cheese at room temperature with softened butter, powdered sugar and vanilla extract. Add milk 1 tbsp. spoon, stirring until desired consistency is reached.
6. Decorate cooled cake with frosting

Cranberries, cabbage, radishes and something else!

Autumn berries - cranberries and lingonberries - are superior in their benefits to most other berries. Beets, carrots, radishes and cabbage are the most popular vegetables in the Russian diet. And to ignore them all when describing the best autumn snacks is an unforgivable mistake.

To prepare this sweet and sour and super healthy salad, you will need:

• 400 g cabbage (you can use white or red);
• 200 g chicken liver;
• 100 g fresh cranberries;
• sweet apple;
• a little vegetable oil;
• herbs, pepper and salt - optional.

Preparation:

1. Finely chop the cabbage, peel the apple and grate it on the coarsest grater.
2. Fry large pieces of chicken liver on both sides for 3 minutes, seasoning with salt and pepper.
3. Mix spices in a dish, two to three tablespoons of oil, and if desired, you can add a couple of tablespoons of wine vinegar.
4. Add cabbage and liver, add cranberries, stir. You can decorate with greenery. It's time to start eating!

A tasty and unusual dish with high nutritional properties.

To correctly “execute” the recipe you will need:

• chicken fillet 1 pc.;
• 6 lettuce leaves;
• 200 g green grapes;
• 50 g each of leek and red onion;
• 2 tsp. adjika for onions and chicken;
• some pistachios, olive and vegetable oil.

Preparation:

1. 2-3 hours before cooking, you should marinate the fillet, brushing it with adjika and salt. Wrap in foil and bake in the oven (200 degrees, 30-40 minutes). In order for the chicken to get a golden brown crust, the foil must be opened 10 minutes before the end of cooking.
2. The onion in this recipe is cut into very thin half rings, or even better, quarter rings. This move will distract attention from the sharp onion taste and emphasize the aroma of chicken.
3. Mix red onion with a spoon of adjika and leave for 10-15 minutes.
4. Cut the chicken into thin pieces.
5. Place lettuce leaves on plates, place leeks on them, season with aromatic olive oil.
6. Brush chicken fillet pieces with pickled onions and place on top of each other - 3-4 pieces per serving.
7. Garnish the dish with grapes and small pieces of pistachios. Bon appetit!

Vitamin salad, emphasized by the piquancy of cheese, consists of the following ingredients:

• 1 carrot;
• 1 small green radish;
• 4 tbsp. l. sesame oil;
• 1 red onion (less possible);
• 100 g of hard cheese with a bright taste;
• dill and parsley.

1. Chop the peeled radish and carrots, place in a deep bowl and stir.
2. Chop the greens and cut the onion into very thin rings so that it does not interrupt the main taste sensations.
3. The cheese can be cut into very small cubes or grated using the largest grater.
4. Mix all the ingredients, season with sesame oil - the dish is ready to eat!

Pear and spinach - an amazing combination

An exquisite and daring recipe that will not take more than 15 minutes of time, but will dilute the menu with its unusualness.

Products needed:

• 200 g fresh spinach;
• 2 pears;
• 40 g almonds;
• 60 g goat cheese;
• 2 tsp. lemon juice.

Let's start cooking:

1. Break the almonds into large pieces.
2. Crush the goat cheese.
3. Cut the pear into thin and neat slices.
4. Place the spinach leaves on a plate and place the pear on top in a fan or random pattern.
5. Sprinkle with almonds and goat cheese and add a drop or two of lemon juice. Eat with pleasure!

These are the delicious, nutritious and very healthy salads that autumn is ready to give us. Eat right and be healthy!

Salad “Autumn”: recipe one. To prepare it, we will need any boiled meat (I take chicken breast) - 200 grams, two boiled eggs, two tomatoes, lettuce leaves (you can use leaves from Chinese cabbage), any croutons from the store and a couple of tablespoons of mayonnaise . You can make your own croutons in the oven. To do this, simply fry the bread, pre-cut into cubes and seasoned with spices (I sometimes do this). Now let's start the cooking process. Cut the meat into strips and place them on a plate laid out in advance. Next, spread a layer of mayonnaise and place finely chopped eggs on it. Next, cut the tomatoes into cubes and grease them with mayonnaise again. All that remains is to sprinkle crackers on top and decorate beautifully with herbs. The salad is ready to eat. It’s best to lay out the croutons before serving, otherwise they will get soggy and all the flavor of the autumn salad will be lost. Well, has anyone guessed why the salad is named after this time of year? Maybe it’s just that such a salad was prepared in the fall for the first time.

Salad “Autumn”: recipe two. To prepare this salad, you will need the following products:

fresh champignons or other mushrooms - 300 grams,

one green apple,

dark grapes - 300 grams,

a couple of sprigs of tarragon,

olive oil - four tablespoons,

salt and ground black pepper.

We cut the grapes into two parts and remove all the seeds from them. Cut the apples into cubes. Next, squeeze the juice from the lemon and sprinkle it over the apples and grapes. Cut the champignons into slices and add to the rest of the ingredients. Sprinkle with salt, chopped tarragon and pepper, mix everything. Autumn salad is ready to eat. True, it should be served immediately before the apples darken and become soft. Thanks to the presence of grapes and mushrooms in the salad, it immediately becomes clear why the salad acquired such a name. Is not it?

The third salad “Autumn” with and To prepare this salad you need one chicken breast or leg, 150 grams of mushrooms (champignons), one onion and one carrot, several homemade pickled cucumbers or gherkins, 4 tablespoons, two eggs, mayonnaise for dressing, any greens, a couple of cloves of garlic, sunflower oil for frying, salt and ground black pepper. First boil the chicken meat, then separate it from the bone and cut it into thin strips. While the chicken is cooking, clean the mushrooms and cut them into slices. Chop the onion and grate the carrots on a coarse grater. Now the mushrooms, onions, and carrots must be fried separately in sunflower oil, although you can mix everything together, the salad will not lose its taste. Separately, boil the eggs in a saucepan, then grate them. We prepare the corn by first draining the liquid from the jar. And don't forget to cut the cucumbers into cubes. In a separate bowl, mix finely chopped herbs, garlic and mayonnaise. Now that all the ingredients are ready, you can place layer by layer on the dish, not forgetting to brush each layer with the resulting sauce. You can decorate this salad according to your taste. For example, it would be nice to lay out any ornament characteristic of autumn from corn and greenery. This salad is called “Autumn”, I think, because of its composition, although currently all the ingredients can be freely purchased in supermarkets.

I would like to offer another recipe for your note - this is the Rhapsody salad. It is simply delicious, tender and original. To prepare it, take:

boiled chicken fillet - 200 grams,

pickled mushrooms - 200 grams,

cheese - 100 grams,

one apple,

two tomatoes and mayonnaise.

This salad should be laid out in layers: first chicken fillet, finely chopped, then mushrooms. This is followed by a grated apple, diced tomatoes, and finely grated cheese. We decorate this salad beautifully and serve it to the table. This “Autumn” salad is good both for dinner and for a holiday table.

Autumn is a wonderful time of year, rich in plenty of fresh vegetables. We bring to your attention several original and healthy recipes for preparing a salad called “Autumn”.

“Autumn” salad with mushrooms and corn

Ingredients:

• chicken fillet – 2 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• canned corn – 100 g;
• greens - for decoration;
• mayonnaise - for dressing;
• chicken egg – 2 pcs.;
• vegetable oil;
• champignons – 150 g;
• pickled cucumbers – 3 pcs.;
• garlic – 2 cloves;
• salt pepper.

Preparation

So, to prepare the festive “Autumn” salad, we first prepare all the ingredients. To do this, wash the champignons, wipe with a towel, peel and cut into large slices. Fry the mushrooms in vegetable oil until soft, add a little salt to taste. Place the chicken fillet in a saucepan, add water and boil until tender. Then we take it out, cool it and separate it into fibers.

We also boil the eggs and carrots, cool, peel and chop into small cubes. cut into strips. Carefully drain all the liquid from the canned corn, peel the onion and chop into cubes. Squeeze the garlic through a press, mix with mayonnaise and chopped herbs. After this, transfer all the prepared ingredients into a deep salad bowl, season and mix. Decorate the entire surface of the salad with corn kernels, mushrooms and put it in the refrigerator for a couple of hours.

Salad “Autumn” with cheese and cucumbers

This original salad will perfectly decorate any table. You can layer it, or simply mix all the ingredients in a bowl.

Ingredients:

• hard cheese – 200 g;
• boiled chicken meat – 200 g;
• fresh cucumbers – 2 pcs.;
• pickled mushrooms – 50 g;
• mayonnaise - for dressing;
• parsley and dill - for decoration;
• garlic – 1 clove;
• salt, pepper - to taste.

Preparation

So, cut the boiled chicken meat, cucumbers and pickled mushrooms into small cubes. We grate the cheese on a fine grater, and boil the eggs, peel them and grate them on a coarse grater. Finely chop the greens. Peel the garlic, squeeze it through a press and mix with mayonnaise. We lay out the salad in layers from bottom to top: first add mushrooms, then chicken, then cucumbers, cheese, eggs and herbs. Coat each layer with mayonnaise and garlic, add a little salt and pepper the dish if desired.

“Autumn” salad with eggplants

Ingredients:

• bell pepper – 0.5 pcs.;
• eggplant – 1 pc.;
• carrots – 1 pc.;
• tomato – 1 pc.;
• onion – 0.5 pcs.;
• fresh cucumber – 1 pc.;
• vegetable oil - for dressing;
• salt, pepper - to taste.

Preparation

So, we start preparing the salad by preparing the eggplant: this needs to be done about a day in advance. Boil the eggplant, cut off the tail and cook in lightly salted water for 5 minutes. Then lightly pierce it with a fork or knife. It should be soft, but not overcooked. After cooking, carefully remove the vegetable, dry it and put it under pressure overnight to completely remove the bitterness from it.

The next day, peel the eggplant and cut into small cubes. We chop the remaining vegetables - bell pepper, tomato, onion and cucumber, and grate the carrots on a coarse grater. Combine all the ingredients in a salad bowl, season with vegetable oil, add a pinch of salt and pepper to taste. Mix everything thoroughly and put the finished salad in the refrigerator for several hours.

“Autumn” salad from fresh cabbage

Ingredients:

Preparation

Finely chop the cabbage into strips and grate the carrots on a fine grater. Cut the green apple into small cubes. We put everything in a bowl, mix, add salt, add sugar, sprinkle with lemon juice and decorate with walnuts. Season the “Autumn” cabbage salad with mayonnaise and mix.

Salad is an integral attribute of both everyday meals and festive feasts. You can’t do without salads in the fall, because they not only perfectly satiate, but also charge the human body with useful vitamins and microelements. Some people prefer light options, while others like it richer - Povarenok always has recipes for every taste!

Tsvetaevsky apple pie

From 3 years

Source: instagram @fromthebakery

Ingredients:

Dough:

• 100 g butter
• 2 tbsp. l. sour cream
• 170 g flour
• 1 tsp. baking powder

Filling:

• 600 g apples
• 200 g sugar
• 200 g sour cream
• 1 egg

Preparation:

1. Beat softened butter with 2 tbsp. spoons of sour cream.
2. Mix flour with baking powder and sift. Add to the butter-sour cream mixture and knead the dough.
3. Place in a round pan, forming sides.
4. Filling: peel and core the apples, cut into slices and place on the dough.
5. Mix sour cream, sugar and egg, beat lightly with a blender so that there are no lumps left. Pour mixture over apples.
6. Bake for 40-50 minutes in an oven preheated to 180 degrees

15 recipes for ideal salads for children and adults

It's a sad time! The charm of the eyes...

The opening of the holiday, as a rule, begins with poems about autumn, the beauty of nature and the splendor of colors during this period. Then the concert program continues, the guys sing songs, dance, and the prom queen Autumn offers to take part in fun competitions. After the concert part, the most important thing begins - the presentation of the gifts of autumn. Dishes for the autumn ball should correspond to the holiday and be just as enchantingly bright and memorable. The most suitable would be various salads, the main ingredients of which will be vegetables of bright colors. Defense of the dish for the autumn ball should also be done in a humorous manner. Participants tell, for example, the history of growing the selected vegetable. You can compose small humorous scenes where the presented vegetable will play the leading role. At the end of the competition, the jury selects the best dishes for the autumn ball and gives prizes and gifts to the contestants. Such school-wide events allow children of different ages to unite, because often children are not divided into subgroups, and younger schoolchildren compete on an equal basis with high school students.

Puff pastries with cottage cheese and plums

From 3 years

Source: instagram @d.kulinariia

Ingredients:

• Puff pastry (yeast) - 1 package
• 200 g cottage cheese 5%
• 2 eggs
• 2 tbsp. l. Sahara
• 4-5 drains

Preparation:

1. Roll out the dough and cut into small rectangles.
2. Mix cottage cheese with egg and sugar.
3. Wash the plum, remove the skin, remove the pit and chop finely.
4. First place the curd mixture on one half of the dough, place the plum on top and cover with the other half of the dough.
5. Brush the puff pastries with egg and bake at 180°C for 25–30 minutes. When serving, you can sprinkle the puff pastries with powdered sugar.

A simple and delicious plum pie. Recipe

Autumn dish for school competition

Bright pumpkin, fragrant apples, crispy cabbage: at the beginning of autumn you really want to enjoy healthy and tasty vegetables and fruits. In addition, they will help you comfortably and tastefully survive the onset of cold weather. Surely you have favorite recipes for dishes made from seasonal products! Prepare and send them to us with photos. The authors of the most delicious and interesting dishes will receive great prizes from the sponsor of the competition, the drug Kolofort!

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Pears in puff pastry with nuts

From 3 years

Source: instagram @ekaterinagnatenko

Ingredients:

• 4 pears (it is better to take hard and small ones)
• 2 tbsp. l. sugar (can be replaced with honey)
• a handful of almonds or walnuts
• 50 g butter
• packaging of puff pastry without yeast

Preparation:

1. Peel the pears, cut into mats and remove the core.
2. Finely chop almonds and mix with sugar and melted butter.
3. Roll out the dough, cut into strips 1.5-2 cm wide and 3-4 mm thick.
4. Instead of the pear core, put in almonds with sugar, fold the halves. Wrap the pear in strips of dough and bake in the oven at 180 degrees for 20-30 minutes.
5. When the dough on top turns golden, you can take it out, let it cool and serve with yogurt or ice cream.

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The recipe competition is held in Russia from September 4 to September 30, 2021. The results of the competition will be published on the website www.gastronom.ru from October 1 to October 5, 2021, and will also be sent to the winners by email.

To take part in the competition you must:

* take a photo of the dish and accompany it with the recipe;

* the prescription must be new, the date of entry is from 09/04/2018 to 09/30/2018;

* send a recipe and photo to the competition by clicking on the button on the competition page.

Criteria for selecting competition recipes with photos:

* compliance of the recipe and photo with the theme of the “Best Autumn Dishes” competition;

* originality of serving the dish;

Works that correspond to the theme of the Competition and are of adequate quality are accepted for the Competition. The number of recipes accepted for the Competition from one Participant is no more than ten .

Recipes and photographs sent by participants will be evaluated by an editorial jury of 3 people.

Prizes for the winners of the competition:

1st place – Tupperware frying pan

2nd place – Lekue baking envelope

3rd place – Oursson toaster

Participants in the competition can be citizens of the Russian Federation who have reached 18 years of age and reside in Russia. Employees of Gastronom Publishing House LLC and members of their families cannot take part in the competition. Photos sent to the competition will not be returned. By sending photographs to the competition, the participant confirms that he does not violate anyone's copyright. By sending photographs to the competition, the participant authorizes their publication, as well as the publication of his personal data on the website www.gastronom.ru. Gastronom.ru reserves the right to request confirmation from competition participants that the photographs belong to the participant. Prizes for the winners of the competition are provided by NPF Materia Medica Holding LLC. From the moment of receiving the prize, the competition participant is responsible for paying all applicable taxes established by the current legislation of the Russian Federation.

1st place – Tupperware frying pan

2nd place – Lekue baking envelope

Dessert with grapes and mascarpone

From 3 years

Source: instagram @vitaliialeksandrov

Ingredients:

• 500 g grapes
• 150 g cottage cheese
• 150 g mascarpone
• 250 ml cream
• 50 g sugar
• Vanilla sugar
• 200 g shortbread cookies with chocolate chips

Preparation:

1. Remove the grapes from the branch and rinse well. If the grapes are seedless, use whole berries; if they have seeds, cut them in half and remove the seeds.
2. Grind the cookies into crumbs, but not too fine.
3. Whip the cream, mix cottage cheese, mascarpone and sugar separately, combine both masses. Beat a little with a mixer.
4. Place some grapes on the bottom of the bowl, then a layer of cream and cookies. Repeat these three layers again.
5. The finished dessert can be stored in the refrigerator for a day.