Tag Archives: autumn

Delicious Autumn Coleslaw



handful mixed seeds (we used sunflower, linseed and pumpkin)
splash of tamari
4 tbsp low-fat natural yogurt
3 tbsp mayonnaise
2 tbsp Dijon mustard
3 tbsp flat-leaf parsley, chopped
1 celeriac, peeled, julienned or grated
3 carrots, peeled, julienned or grated
½ red cabbage, very thinly sliced
2 eating apples, thinly sliced


Heat a pan and add the seeds. Lightly toast on medium heat. When slightly brown, splash in tamari and toss seeds about. Pour out of the pan and reserve.
Mix yogurt, mayo, mustard and parsley. Pour over veg and apples, toss through and season. Sprinkle over seeds and serve.

(Source: bbcgoodfood.com)

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Delicious Southwest Corn Pudding



1 tablespoon olive oil
1 tablespoon butter
1 medium onion, halved and thinly sliced
1 1/2 cups fresh corn kernels (3 ears), or thawed frozen whole kernel corn
1/2 cup chopped red sweet pepper
1/2 teaspoon ground cumin
1/4 cup cornmeal
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 14 1/2 – ounce can cream-style corn
4 eggs, lightly beaten
1 4 – ounce can diced green chiles, undrained
1 cup shredded sharp cheddar cheese (4 ounces)
1 tablespoon butter


Heat oil and 1 tablespoon butter in a 9- or 10-inch cast-iron or other heavy oven-going skillet over medium-high heat. When butter is melted and begins to bubble, add onion. Cook for 5 minutes or until onion is soft and beginning to brown, stirring occasionally. Add corn kernels, sweet pepper and cumin. Cook and stir for 3 minutes more. Remove skillet from heat to cool slightly.
Meanwhile, in a medium bowl, combine cornmeal, flour, and salt. Add cream-style corn, eggs, undrained chiles and cheese; stir just until combined.
Fold onion mixture into cornmeal mixture. Return skillet to medium heat and add 1 tablespoon butter. When butter is melted, tilt skillet to coat bottom with butter. Pour batter into skillet.
Transfer skillet to a 350 degrees F oven and bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Serve warm.

(Source: midwestliving.com)

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Delicious Spaghetti Squash

Spaghetti Squash, Kale, Tomatoes, Parmesan, Poached Egg
Serves 4

1 Spaghetti Squash
1 Cup Baby Kale rough chopped
1 Cup Cherry Tomatoes, halved
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Fresh Garlic
Salt and Pepper to taste
¼ Cup Shaved Parmesan

4 Eggs
1 Teaspoon Vinegar

For the Spaghetti Squash:
There are 2 ways we like to cook spaghetti squash…

The oven way:
Preheat oven to 375F.
Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray, lay halves, flesh side down on sheet. Bake 35 minutes or until you can pierce shell easily

The microwave way:
Do not cut. Pierce shell with a fork all over the squash. Place squash on a microwave safe high sided dish. Fill with ½ cup water. Heat on high 12-15 minutes (depending on your microwaves wattage), until flesh can be easily pierced. Let sit 5 minutes, cut in half and seed.

Scrape out flesh on 4 plates.

While the squash is cooking, saute garlic in olive oil over medium heat, add tomatoes, cook 5 minutes and add kale. Saute until kale is bright green. Season with Salt and Pepper. Transfer to top of Spaghetti Squash

To Poach Eggs:
Combine about 2 quarts water and vinegar in a saucepan and bring to a simmer.
Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked using a slotted spoon to top of kale, tomato and spaghetti squash.

Garnish with Parmesan Cheese

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Delicious Roasted Pumpkin with Toasted Quinoa, Dates and Sage

Serves 8 -10


1 Small Sugar Pumpkin (2 to 3 pounds), halved and seeded

Extra Virgin Olive Oil

Kosher Salt and Freshly Ground Pepper

2 Cups Quinoa

2 Cups pitted and julienned Medjool Dates

¼ Cup small fresh sage leaves

Preheat oven to 375f.

Cut the pumpkin into pieces roughly 3 in. square and arrange on a rimmed baking sheet, skin side down.  Drizzle with olive oil and sprinkle of salt and pepper.  Roast the pumpkin until soft, about 1 hour.  Once cool enough to handle, peel off and discard the skin and place the roasted pumpkin flesh in a bowl.

Place a dry skillet over medium heat and add the quinoa.  Toast for 5 to 10 minutes or until the quinoa releases a yummy toasty aroma.

Add 3 cups water and 1 tablespoon kosher salt, cover and bring to a boil.  Reduce the heat to low and simmer the quinoa until the water has been absorbed about 25 minutes.  Remove from heat and set aside covered (the steam will finish cooking the quinoa).

Once the quinoa is cooled off a little, add it to the bowl with the roasted pumpkin along with dates, torn sage leaves and 2 tablespoons olive oil.  Toss gently to combine.  Season with more salt and pepper.


Serve at room temperature.

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© Annabel's & Co. Catering, 2014

© Annabel’s & Co. Catering, 2014

© Annabel's & Co. Catering, 2014

© Annabel’s & Co. Catering, 2014

© Annabel's & Co. Catering, 2014

© Annabel’s & Co. Catering, 2014

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