15 quick fall recipes to make in under 20 minutes – Marie Claire

recettes rapides automne moins de 20 minutes - 15 quick fall recipes to make in under 20 minutes - Marie Claire

1/14

Risotto recipe with porcini mushrooms and mascarpone

Laurent Rouvrais

  • 300 g risotto rice (carnaroli or arborio)
  • 250 g fresh small porcini mushrooms
  • 50 g freshly grated Parmesan
  • 4 tbsp. mascarpone
  • 40g butter
  • 1 onion
  • 12 cl of dry white wine
  • 2 tablets of chicken stock
  • 2 tbsp. tablespoons of olive oil
  • salt pepper

Find here our recipe for risotto with porcini mushrooms and mascarpone.

2/14

Quince and Fourme d'Ambert tatin recipe

Valerie Lhomme

  • 2 small quinces
  • 1 frozen puff pastry roll
  • 80 g Fourme D'Ambert
  • 200 g of organic brown sugar
  • 50 g salted butter
  • 2 tbsp of liquid honey
  • 1 tablespoon of fresh thyme leaves
  • 2 pinches of 4 spices
  • some pink berries

Find here our recipe for tatin with quince and fourme d'Ambert.

3/14

Beetroot mille-feuille recipe with goat cheese

Pierre-Louis Viel

  • 4 cooked beets (medium)
  • 400 g of fresh goat cheese (Chavroux or Petit Billy type)
  • 4 tbsp. liquid honey
  • 2 tbsp. balsamic vinegar
  • Salt and pepper from the mill

Beetroot millefeuille recipe with goat cheese.

4/14

Rabbit recipe with wild mushrooms, mustard cream

Laurent Rouvrais

  • 4 rabbit legs
  • 150 g chanterelles
  • 150 g of fresh porcini mushrooms
  • 200 g button mushrooms
  • 2 cloves garlic
  • 1 shallot
  • 2 tbsp. old-fashioned mustard
  • 40 cl of liquid cream
  • 1 small bunch of flat-leaf parsley
  • 1 tsp. tablespoon flour
  • 2 tbsp. tablespoons of olive oil
  • 30g butter
  • salt pepper

Find here our recipe for rabbit with wild mushrooms, cream of mustard.

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5/14

Velouté recipe of porcini mushrooms with chestnuts

Valery guedes

  • 60 g of dried porcini mushrooms
  • 1 box (4/4 size) of natural chestnuts
  • 30 cl very cold liquid cream
  • 1 onion
  • 12 sprigs of chives
  • 2 tablets of chicken broth
  • 20 g butter
  • Salt and pepper

Find here our recipe for ceps soup with chestnuts.

6/14

Paris mushroom ballotins with ham cream recipe

Pierre-Louis Viel

  • 16 small button mushrooms of the same size
  • 150 g white ham
  • 150 g of St Môret
  • 12 green olives, pitted
  • 8 sprigs of chives
  • 1 lemon
  • freshly ground pepper

Find here our recipe for Paris mushroom ballotins with ham cream.

7/14

Parmesan parsnip gratin recipe

Laurent Rouvrais

  • 1 kg of parsnip
  • 30 cl of whole milk
  • 2 tbsp. heaped heavy cream
  • 1 piece of parmesan of 20 g
  • 20 g butter
  • 1 tsp. level tablespoons caraway seeds (or cumin)
  • salt and white pepper

Find here our recipe for parmesan parsnip gratin.

8/14

Tagliatelle recipe with walnut sauce, Fourme d'Ambert cheese and arugula

Laurent Rouvrais

  • 350 g tagliatelle
  • 100 g walnut kernels
  • 80 g Fourme D'Ambert or Bleu d'Auvergne
  • 80 g arugula
  • 10 cl of heavy cream
  • 1 pinch of nutmeg
  • salt and pepper

Find here our recipe for tagliatelle with walnut sauce, fourme d'Ambert and arugula.

9/14

Harvest salad recipe with two grapes

Laurent Rouvrais

  • 300 g of white and black grapes
  • 1 endive
  • 2 carmine endives
  • 1 bag of sliced ​​smoked duck breast
  • 100 g of mimolette
  • 50 g walnut kernels
  • 2 slices of Poilane bread
  • 5 cl of oil

Find here our recipe for harvest salad with two grapes.

10/14

Baked apples with haddock recipe

Pierre-Louis Viel

  • 4 royal-gala apples
  • 150 g of haddock
  • 4 slices of country bread
  • 80 g of tarama
  • 2 tbsp. tablespoon of liquid cream
  • 40 g of soft butter + 15 g for the dish
  • 4 sprigs of tarragon
  • 1 tsp. of capers

Find here our recipe for baked apples with haddock.

11/14

Oriental pumpkin gratin recipe

Laurent Rouvrais

  • 2.5 kg of pumpkin
  • 12 baby onions
  • 70 g of raisins
  • 70 g whole almonds, shelled
  • 1 tsp. tablespoon ground cinnamon
  • 3 tbsp. tablespoons of olive oil
  • salt pepper

Find here our recipe for oriental pumpkin gratin.

12/14

Recipe papillotes of pears, hazelnut cream, pear-hazelnut smoothie

Amelie rock

  • 4 pears
  • juice of 1 lemon
  • 2 tbsp. tablespoons of unsweetened hazelnut purée (organic department of supermarkets or organic store, under the Jean Hervé brand)
  • 3 prunes
  • 16 whole hazelnuts
  • 1 glass of hazelnut milk (Bjorg type)

Find here our recipe for pear curls with hazelnut cream, pear-hazelnut smoothie.

13/14

Chestnuts and pears in syrup recipe

Delphine Constantini

  • 2 pears
  • 25 cl of vanilla ice cream
  • 250 g of chestnuts in their natural state
  • 100 g of light sugar
  • 50 g of sliced ​​almonds
  • 5 cl of rum
  • 1 vanilla pod

Find here our recipe for chestnuts and pears in syrup.

14/14

Muffins recipe with dried fruits and spices

Christine Fleurent

  • 180 g brown sugar
  • 200 g flour
  • 1 egg
  • 150 g melted butter
  • 1 tsp. baking powder
  • 80 g of ground almonds or hazelnuts
  • 15 cl of liquid cream
  • 50 g of raisins
  • 1 teaspoon of cinnamon
  • 1 tsp. ground ginger

Find here our recipe for muffins with dried fruits and spices.

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