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With lots of fresh chanterelles available (they still have moss on them at the grocery store) and autumn coming on, something warm and filling but not too heavy celebrating seasonal produce seemed in order. This time I didn't make the spätzli myself, but the dish came out tasty and colourful! Ingredients: 2 tbsp olive oil 2 onion, chopped 3-4 c chanterelles 1-2 c pumpkin, chopped 1 c ham, diced 1/2 - 3/4 c spinach, wilted 500 g spätzli 1 c mozzarella, grated 1 tsp thyme Salt and pepper to taste sour cream to dollop 1) Heat oil in a skillet. Sauté chanterelles. Allow them to give up their liquid, tip this out, and add the onions. Sauté until translucent and add other ingredients except the sour cream. Mix well. 2) Place in a preheated oven at 180°C until the tops are crispy and the cheese is melted. Dish up and dollop with sour cream. Super simple and tasty, this dish hit the spot! Approved of by Hubby and Little Bit, this one's a keeper. And with all the chanterelles recently, ways of using them are necessary. This dish was tasty with the ham but could also easily do without.

before a number of times like the Rotkohl, Tom Kha Gai, which is my take on a Thai chicken soup, or the Zoodles

husband who had complained about not having time to cook recently and said that he wanted to make ramen noodle Ingredients: 2 noodle nests 1 knob of ginger, grated Half a head of garlic, grated 2 carrots, grated Cook 10 minutes. 3) Add spinach and noodles and cook until done. 4) Meanwhile boil eggs for 1 minute Peel, slice in half and place them on top of the noodles with chives. This came out super tasty.

I came across it and decided to try to use the watermelon rind as the main vegetable ingredient in a whole a largish piece of ginger, about 3inches, grated Rind of 1 watermelon, chopped 6 ish cups of vegetable soup would have worked better had I used chicken stock here, but I had none in the freezer so used vegetable

It could easily be made either gluten free or keto friendly by omitting the noodles. the courgettes, then some of the chicken mixture, some lasagne sheets, melted butter brushed over the noodles

So this is a bit of a spin on last year's Potato and Cabbage Pie, using sweeter root vegetables and some Fill with the vegetable mix, spread chutney over the top and close it with the cabbage leaf lid.

2) Add the vegetables to the pot and cook for a couple of minutes before adding enough water to just cover the vegetables. Simmer until the vegetables are tender (I put my pot in my Wonderbag slow cooker once it had come to

them to sauté for about 5 minutes. 2) Pour in broth and cider, just to a little over the level of the vegetables and add seasoning. 3) Simmer until the root vegetables are tender, then blend to desired smoothness.

tsp garam masala 1/2 tsp Aloha Spiced Cacao 2 tsp zathar 2 tsp urfa biber (Turkish black chili) 3 c vegetable and simmer for 20 minutes. 2) Add spices and simmer for a few more minutes, then taste test and check vegetables

So many seasonal fruits and vegetables in the autumn!) Quince won't go silky smooth like some other vegetables). Taste test and salt and pepper to taste.