3 Delicious Autumn Treats

3 Delicious Autumn Treats

To be honest, we’ve had enough of these dark nights and falling temperatures already!  So over the weekend it was time to bring out the pancakes!  They were so delicious it would be unfair of us not to share them with you.  So If you’re looking for something to pick you up now that the nights are drawing, then you can’t go wrong with these delicious Autumn treats!  Not only are they simple to make, but they will make you feel all warm inside (and full – don’t blame us!).  The Nutella Hot Chocolate will lift everyone’s spirits in the office too!

Here’s our 3 favourite autumn treats – enjoy!

These treats are just delicious and are a great way to welcome autumn and the coming winter ahead.  Why not sit back, enjoy and reflect on the long year it’s been so far.

Below are the full recipes and method so keep on reading to find out how to make them.  Please don’t hesitate to let others know about these recipes either, as we want as many people as possible to enjoy them just as much as we have!


Treat 1)
Nutella Hot Chocolate

nutella hot chocolate

Ingredients

Milk
Nutella
*optional Cinnamon and Nutmeg

Directions

1) Fill a mug with milk

2)
Put a teaspoon (or more if you like) of Nutella into the milk

3)
Warm the milk in the microwave for a minute then stir

4)
Add back into the microwave for another minute

5)
Stir and drink.

You might need to warm the milk more depending on preference.

For an added treat why not top it with nutmeg and cinnamon.

You could also warm the Nutella and milk in a pan and stir.

Treat 2) Pancakes and Fried Apples

fried apple pancakes

Ingredients

Pancakes
350g self-raising flour
1 tsp bicarbonate of soda
½ tsp salt
2 tbsp caster sugar
200ml buttermilk
400ml semi-skimmed milk
2 free-range eggs
85g unsalted butter, melted, plus extra for frying
50ml maple syrup

Cheat on the pancakes:  You can just buy Aunt Jemima Pancake Mix and all you do is mix an egg and milk to the mixture and you’re done!  It’s a lot quicker and easier to do.  Click here to find it on Amazon

Fried Apples
3 apples
10g cinnamon
10g nutmeg
5g sugar
Knob of butter

Directions

1) In a bowl, sift together the flour, bicarbonate of soda, salt and sugar.

2) In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter. Pour the wet mixture into the dry and stir to combine. Do not overbeat – stir just to combine.

3) Meanwhile, core, and cut length wise 2/3 apples

4) Place the chopped apples into a bowl of lemon juice (stops them going brown)

5) Put a knob of butter, a fair amount of cinnamon and nutmeg into a saucepan and warm slowly, stirring slightly.

6) Once warmed, then add sugar into the pan.  The mixture should now be brown and ‘gloopy’.

7) Add the apples into the sauce (without the lemon juice) and then leave to simmer for 15 minutes.

8) Wait about 5-8 minutes, then melt a small knob of butter in a large frying pan. Using a ladle, pour some batter into the pan to make a pancake.  Don’t forget to stir the apples.

9) Cook the pancakes for about a minute, or until the underside is golden-brown and the top is bubbling. Then turn them over using a palette knife or fish slice and cook for another minute. Keep the pancakes warm in a very low oven while you cook the remaining batter.

10) Serve the pancakes stacked on top of each other, topped with the fried apples and drizzled with maple syrup.

You could also add rashers of bacon or an egg for a full breakfast or very filling lunch.  You could also choose to add blueberries, strawberries or bananas too.

Treat 3) Butternut Squash Soup

butternut squash soup

Ingredients

25g butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash – peeled, seeded and cubed
500ml chicken stock
salt and freshly ground black pepper to taste
*optional red chilli

Please Note:  If you have a soup maker, simply add the ingredients to the soup maker and set to smooth.

Directions

1) Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes and squash for 5 minutes, or until lightly browned.

2) Pour in enough of the chicken stock to cover vegetables. Bring to the boil. Reduce heat to low, cover pot and simmer 40 minutes, or until all vegetables are tender.

3) Transfer the soup to a blender, and blend until smooth (alternatively, use a hand held stick blender).

4) Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

You could also chop a red chilli and add that to the soup.

We hope this helps cheer you up now that the dark nights are setting in and you’re all keeping safe and well!  If you have any naughty recipes to add to the list let us know we’d love to hear from you

Oct 20, 2020