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    pratos de outono

    Autumn recipes: 5 comforting dishes

    Save these 5 autumn recipes featuring seasonal ingredients like sweet potatoes and pumpkin. Ready to get started?
    
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    Try these 5 irresistible autumn recipes for the colder days. Follow these tips.

     

    [image]

     

    The perfect time has arrived to enjoy comforting dishes. Save these autumn recipe suggestions featuring seasonal ingredients like sweet potatoes and pumpkin. They’re delicious and easy to prepare. Ready to get started?

     

    1. Chicken, Pumpkin, and Sweet Potato Tagine

     

    [imagem]

     

    Now that the days are getting cooler, a big and colorful bowl of chicken, pumpkin, and sweet potato tagine, flavored with rose harissa and lemon, is especially comforting. If you’re looking for healthy autumn recipes, this one won’t disappoint.

     

    Ingredients:

     

    – 400g chicken breast, cubed

    – 500g butternut squash, cubed

    – 300g sweet potato, cubed

    – 600g cherry tomatoes

    – Zest of two lemons

    – 75g sultanas

    – 240g couscous

    – 200g green beans, chopped into small pieces

    – 1 tablespoon olive oil

    – 1 onion, chopped

    – 2 garlic cloves, minced

    – 2 teaspoons cumin

    – 2 teaspoons coriander

    – 2 tablespoons rose harissa

    – Chopped coriander

    – Salt and pepper to taste

     

    Preparation:

     

    1 – Season the chicken cubes with salt and pepper. In a pot with olive oil, cook them until golden brown and set aside.

    2 – In the same pot, add more olive oil and cook the onion over medium heat until translucent. Add salt, garlic, spices, harissa, and chopped coriander. Cook for 2 minutes to release the aromas.

    3 – Add the pumpkin, sweet potato, tomatoes, lemon zest, and sultanas. Return the chicken to the pot and add 600 ml of water.

    4 – Adjust the seasoning, reduce the heat, and let it simmer for about an hour, or until the vegetables and chicken are tender and the sauce has thickened.

    5 – While the tagine cooks, place the couscous in a bowl with a pinch of salt. Pour enough hot water over the couscous to cover it by a few centimeters.

    6 – Cover the bowl and let it sit for 10 minutes. Then uncover and gently fluff with a fork to loosen the grains.

    7 – Add the green beans to the tagine and simmer for another 5 minutes, until the beans are cooked but still crisp.

    8 – Serve the tagine over the couscous, topped with chopped coriander. If you prefer, it also pairs well with white rice. Enjoy!

     

    2. Mushroom Risotto

     

    [imagem]

     

    This mushroom risotto takes some time to prepare, but it’s well worth the effort. It pairs nicely with grilled meats, chicken dishes, or even on its own. Either way, it goes perfectly with a bottle of Mandriola red wine!

     

    Ingredients:

     

    – 5 cups chicken broth

    – 3 tablespoons olive oil

    – 450g portobello mushrooms, thinly sliced

    – 450g white mushrooms, thinly sliced

    – 2 medium shallots, diced

    – 1 ½ cups Arborio rice

    – ½ cup dry white wine

    – 4 tablespoons butter

    – 3 tablespoons chopped chives

    – ⅓ cup freshly grated Parmesan cheese

    – Salt and pepper to taste

     

    Preparation:

     

    1 – Heat the broth in a pot over low heat to keep it warm.

    2 – In a larger pot, heat two tablespoons of olive oil over medium-high heat.

    3 – Add the portobello and white mushrooms, stirring well for about 3 minutes. Remove the mushrooms and any remaining liquid to a bowl and set aside.

    4 – Add one tablespoon of olive oil to the larger pot, then add the shallots and cook for 1 minute.

    5 – Add the rice, stirring until it’s coated with the oil and turns a golden color, about 2 minutes.

    6 – Pour in the white wine, stirring constantly until it’s absorbed. Add ½ cup of the warm broth to the rice at a time, stirring continuously until the liquid is absorbed and the rice is tender but still firm to the bite. This process takes about 15 to 20 minutes.

    7 – Remove from heat. Stir in the reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.

    8 – Season with salt and pepper to taste. It’s ready to serve!

     

    3. Roast Chicken with Chestnuts and Rosemary

     

    [imagem]

     

    This dish combines the mild, sweet flavor of chestnuts with the succulence of chicken and the fragrance of rosemary. It’s the perfect recipe for a family autumn lunch.

     

    Ingredients:

     

    – 1 whole chicken (approximately 1.5 kg)

    – 300g cooked and peeled chestnuts

    – 3 large potatoes, cubed

    – 2 red onions, cut into wedges

    – 4 garlic cloves, minced

    – 4 sprigs of fresh rosemary

    – 100ml dry white wine

    – 3 tablespoons olive oil

    – Juice of 1 lemon

    – Salt and pepper to taste

    – 1 tablespoon of butter

     

    Preparation:

     

    1 – In a bowl, mix the lemon juice, salt, pepper, and half of the minced garlic. Rub this mixture all over the chicken, including inside the cavity.

    2 – Let it marinate for at least 30 minutes, or overnight in the refrigerator.

    3 – In a large roasting pan, place the potatoes, onions, and chestnuts. Drizzle with two tablespoons of olive oil, season with salt, pepper, and half of the rosemary sprigs. Mix well.

    4 – Place the chicken in the center of the roasting pan. Drizzle with the remaining olive oil and distribute pieces of butter over the chicken. Add the remaining rosemary.

    5 – Carefully drizzle the white wine over the vegetables to avoid disturbing the chicken’s seasoning.

    6 – Bake in a preheated oven at 180°C (350°F) for 1 hour and 20 minutes, or until the chicken is golden and cooked through (the internal temperature should be 75°C or 165°F).

    7 – If necessary, cover the chicken with aluminum foil to prevent it from browning too much before it’s fully cooked. In this case, remove the foil during the last 20 minutes to allow the chicken and chestnuts to brown nicely.

    8 – Remove the chicken from the oven and let it rest for 10 minutes before carving.

    9 – Serve slices of chicken with the chestnuts and vegetables, drizzling with the juices formed in the roasting pan.

     

     

    4. Pumpkin Pie

     

    [imagem]

     

    No one can resist this pumpkin pie, perfect for serving at a dinner with friends. With a crunchy base and creamy filling, it pairs beautifully with a glass of Mandriola red wine.

     

    Ingredients:

     

    – 500g shortcrust pastry

    – 800g pumpkin, peeled and chopped

    – 150ml cooking cream

    – 150g brown sugar

    – 3 eggs

    – 30g melted butter

    – 150ml whipping cream

    – 3 tablespoons maple syrup

    – Ground cinnamon to taste

    – Ground ginger to taste

    – Ground nutmeg to taste

     

    Preparation:

     

    1 – Line a 20 cm round tart pan with the shortcrust pastry. Trim and reserve the excess for decoration.

    2 – Sprinkle the pastry with cinnamon and lightly prick it with a fork.

    3 – Place parchment paper over the pastry. Bake in a preheated oven at 180°C (350°F) for 15 minutes.

    4 – Remove the paper and bake for another 5 minutes, or until the base is dry and cooked through.

    5 – In a saucepan, combine the pumpkin, cream, sugar, nutmeg, and ginger.

    6 – Cook over low heat for about 20 minutes, or until the pumpkin is tender.

    7 – Blend until smooth and let cool until warm.

    8 – Beat the eggs and butter together, then mix in the flavored pumpkin puree. Pour into the tart shell and decorate as desired with the reserved pastry. Avoid placing decorations in the center, as they may sink.

    9 – Bake for 30 minutes or until the tart slightly jiggles in the center. If it appears too liquid, bake for an additional 10 minutes.

    10 – Whip the cream until it reaches soft peaks, spread it over the tart, drizzle with maple syrup, and enjoy!

     

     

    5. Autumn Cake with Pumpkin, Walnuts, and Spices

     

    [imagem]

     

    A comforting and flavorful cake, perfect for autumn, made with pumpkin, walnuts, and an aromatic blend of spices that warm the soul.

     

    Ingredients:

    – 300g pumpkin puree

    – 200g brown sugar

    – 3 large eggs

    – 150ml vegetable oil

    – 200g all-purpose flour

    – 100g chopped walnuts

    – 1 teaspoon ground cinnamon

    – 1 ½ teaspoon nutmeg

    – ½ teaspoon ground cloves

    – 1 teaspoon baking powder

    – 1 teaspoon baking soda

    – A pinch of salt

    – 1 teaspoon vanilla extract (optional)

     

    Preparation:

     

    1 – In a large bowl, sift the flour, baking powder, baking soda, spices, and salt. Mix well and set aside.

    2 – In another bowl, beat the eggs with the sugar until you achieve a creamy mixture. Add the oil, pumpkin puree, and vanilla extract. Mix until smooth.

    3 – Gradually add the dry mixture to the wet mixture, gently stirring until everything is incorporated.

    4 – Fold in the chopped walnuts gently.

    5 – Pour the batter into a greased pan. Bake in a preheated oven at 180°C (350°F) for about 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.

    6 – Remove from the oven and let it cool before removing from the pan, and it’s ready to eat. Extra tip: add a simple frosting of cream cheese whipped with powdered sugar and a little lemon juice.

     

    Mandriola, the Perfect Accompaniment for Comforting Autumn Recipes

     

    Open a bottle of Mandriola red wine to accompany one of these autumn recipes. Whether around a table with friends or on a quiet night at home, Mandriola enhances the flavors of the dishes and transforms each meal into a cozier experience. Let yourself be enveloped by the aromas and flavors that only this season can offer. Enjoy your meal!

    [seccao_slider] => Array ( [slideshow] => ) [article_text_2] => [showmap] => Não )

    Try these 5 irresistible autumn recipes for the colder days. Follow these tips.

     

    [image]

     

    The perfect time has arrived to enjoy comforting dishes. Save these autumn recipe suggestions featuring seasonal ingredients like sweet potatoes and pumpkin. They’re delicious and easy to prepare. Ready to get started?

     

    1. Chicken, Pumpkin, and Sweet Potato Tagine

     

    [imagem]

     

    Now that the days are getting cooler, a big and colorful bowl of chicken, pumpkin, and sweet potato tagine, flavored with rose harissa and lemon, is especially comforting. If you’re looking for healthy autumn recipes, this one won’t disappoint.

     

    Ingredients:

     

    – 400g chicken breast, cubed

    – 500g butternut squash, cubed

    – 300g sweet potato, cubed

    – 600g cherry tomatoes

    – Zest of two lemons

    – 75g sultanas

    – 240g couscous

    – 200g green beans, chopped into small pieces

    – 1 tablespoon olive oil

    – 1 onion, chopped

    – 2 garlic cloves, minced

    – 2 teaspoons cumin

    – 2 teaspoons coriander

    – 2 tablespoons rose harissa

    – Chopped coriander

    – Salt and pepper to taste

     

    Preparation:

     

    1 – Season the chicken cubes with salt and pepper. In a pot with olive oil, cook them until golden brown and set aside.

    2 – In the same pot, add more olive oil and cook the onion over medium heat until translucent. Add salt, garlic, spices, harissa, and chopped coriander. Cook for 2 minutes to release the aromas.

    3 – Add the pumpkin, sweet potato, tomatoes, lemon zest, and sultanas. Return the chicken to the pot and add 600 ml of water.

    4 – Adjust the seasoning, reduce the heat, and let it simmer for about an hour, or until the vegetables and chicken are tender and the sauce has thickened.

    5 – While the tagine cooks, place the couscous in a bowl with a pinch of salt. Pour enough hot water over the couscous to cover it by a few centimeters.

    6 – Cover the bowl and let it sit for 10 minutes. Then uncover and gently fluff with a fork to loosen the grains.

    7 – Add the green beans to the tagine and simmer for another 5 minutes, until the beans are cooked but still crisp.

    8 – Serve the tagine over the couscous, topped with chopped coriander. If you prefer, it also pairs well with white rice. Enjoy!

     

    2. Mushroom Risotto

     

    [imagem]

     

    This mushroom risotto takes some time to prepare, but it’s well worth the effort. It pairs nicely with grilled meats, chicken dishes, or even on its own. Either way, it goes perfectly with a bottle of Mandriola red wine!

     

    Ingredients:

     

    – 5 cups chicken broth

    – 3 tablespoons olive oil

    – 450g portobello mushrooms, thinly sliced

    – 450g white mushrooms, thinly sliced

    – 2 medium shallots, diced

    – 1 ½ cups Arborio rice

    – ½ cup dry white wine

    – 4 tablespoons butter

    – 3 tablespoons chopped chives

    – ⅓ cup freshly grated Parmesan cheese

    – Salt and pepper to taste

     

    Preparation:

     

    1 – Heat the broth in a pot over low heat to keep it warm.

    2 – In a larger pot, heat two tablespoons of olive oil over medium-high heat.

    3 – Add the portobello and white mushrooms, stirring well for about 3 minutes. Remove the mushrooms and any remaining liquid to a bowl and set aside.

    4 – Add one tablespoon of olive oil to the larger pot, then add the shallots and cook for 1 minute.

    5 – Add the rice, stirring until it’s coated with the oil and turns a golden color, about 2 minutes.

    6 – Pour in the white wine, stirring constantly until it’s absorbed. Add ½ cup of the warm broth to the rice at a time, stirring continuously until the liquid is absorbed and the rice is tender but still firm to the bite. This process takes about 15 to 20 minutes.

    7 – Remove from heat. Stir in the reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.

    8 – Season with salt and pepper to taste. It’s ready to serve!

     

    3. Roast Chicken with Chestnuts and Rosemary

     

    [imagem]

     

    This dish combines the mild, sweet flavor of chestnuts with the succulence of chicken and the fragrance of rosemary. It’s the perfect recipe for a family autumn lunch.

     

    Ingredients:

     

    – 1 whole chicken (approximately 1.5 kg)

    – 300g cooked and peeled chestnuts

    – 3 large potatoes, cubed

    – 2 red onions, cut into wedges

    – 4 garlic cloves, minced

    – 4 sprigs of fresh rosemary

    – 100ml dry white wine

    – 3 tablespoons olive oil

    – Juice of 1 lemon

    – Salt and pepper to taste

    – 1 tablespoon of butter

     

    Preparation:

     

    1 – In a bowl, mix the lemon juice, salt, pepper, and half of the minced garlic. Rub this mixture all over the chicken, including inside the cavity.

    2 – Let it marinate for at least 30 minutes, or overnight in the refrigerator.

    3 – In a large roasting pan, place the potatoes, onions, and chestnuts. Drizzle with two tablespoons of olive oil, season with salt, pepper, and half of the rosemary sprigs. Mix well.

    4 – Place the chicken in the center of the roasting pan. Drizzle with the remaining olive oil and distribute pieces of butter over the chicken. Add the remaining rosemary.

    5 – Carefully drizzle the white wine over the vegetables to avoid disturbing the chicken’s seasoning.

    6 – Bake in a preheated oven at 180°C (350°F) for 1 hour and 20 minutes, or until the chicken is golden and cooked through (the internal temperature should be 75°C or 165°F).

    7 – If necessary, cover the chicken with aluminum foil to prevent it from browning too much before it’s fully cooked. In this case, remove the foil during the last 20 minutes to allow the chicken and chestnuts to brown nicely.

    8 – Remove the chicken from the oven and let it rest for 10 minutes before carving.

    9 – Serve slices of chicken with the chestnuts and vegetables, drizzling with the juices formed in the roasting pan.

     

     

    4. Pumpkin Pie

     

    [imagem]

     

    No one can resist this pumpkin pie, perfect for serving at a dinner with friends. With a crunchy base and creamy filling, it pairs beautifully with a glass of Mandriola red wine.

     

    Ingredients:

     

    – 500g shortcrust pastry

    – 800g pumpkin, peeled and chopped

    – 150ml cooking cream

    – 150g brown sugar

    – 3 eggs

    – 30g melted butter

    – 150ml whipping cream

    – 3 tablespoons maple syrup

    – Ground cinnamon to taste

    – Ground ginger to taste

    – Ground nutmeg to taste

     

    Preparation:

     

    1 – Line a 20 cm round tart pan with the shortcrust pastry. Trim and reserve the excess for decoration.

    2 – Sprinkle the pastry with cinnamon and lightly prick it with a fork.

    3 – Place parchment paper over the pastry. Bake in a preheated oven at 180°C (350°F) for 15 minutes.

    4 – Remove the paper and bake for another 5 minutes, or until the base is dry and cooked through.

    5 – In a saucepan, combine the pumpkin, cream, sugar, nutmeg, and ginger.

    6 – Cook over low heat for about 20 minutes, or until the pumpkin is tender.

    7 – Blend until smooth and let cool until warm.

    8 – Beat the eggs and butter together, then mix in the flavored pumpkin puree. Pour into the tart shell and decorate as desired with the reserved pastry. Avoid placing decorations in the center, as they may sink.

    9 – Bake for 30 minutes or until the tart slightly jiggles in the center. If it appears too liquid, bake for an additional 10 minutes.

    10 – Whip the cream until it reaches soft peaks, spread it over the tart, drizzle with maple syrup, and enjoy!

     

     

    5. Autumn Cake with Pumpkin, Walnuts, and Spices

     

    [imagem]

     

    A comforting and flavorful cake, perfect for autumn, made with pumpkin, walnuts, and an aromatic blend of spices that warm the soul.

     

    Ingredients:

    – 300g pumpkin puree

    – 200g brown sugar

    – 3 large eggs

    – 150ml vegetable oil

    – 200g all-purpose flour

    – 100g chopped walnuts

    – 1 teaspoon ground cinnamon

    – 1 ½ teaspoon nutmeg

    – ½ teaspoon ground cloves

    – 1 teaspoon baking powder

    – 1 teaspoon baking soda

    – A pinch of salt

    – 1 teaspoon vanilla extract (optional)

     

    Preparation:

     

    1 – In a large bowl, sift the flour, baking powder, baking soda, spices, and salt. Mix well and set aside.

    2 – In another bowl, beat the eggs with the sugar until you achieve a creamy mixture. Add the oil, pumpkin puree, and vanilla extract. Mix until smooth.

    3 – Gradually add the dry mixture to the wet mixture, gently stirring until everything is incorporated.

    4 – Fold in the chopped walnuts gently.

    5 – Pour the batter into a greased pan. Bake in a preheated oven at 180°C (350°F) for about 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.

    6 – Remove from the oven and let it cool before removing from the pan, and it’s ready to eat. Extra tip: add a simple frosting of cream cheese whipped with powdered sugar and a little lemon juice.

     

    Mandriola, the Perfect Accompaniment for Comforting Autumn Recipes

     

    Open a bottle of Mandriola red wine to accompany one of these autumn recipes. Whether around a table with friends or on a quiet night at home, Mandriola enhances the flavors of the dishes and transforms each meal into a cozier experience. Let yourself be enveloped by the aromas and flavors that only this season can offer. Enjoy your meal!

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