This Autumn is being amazing: bright and dry… the perfect Autumn as far as I am concern. I love the leaves changing colors, avenues covered in them, amazing sunsets and no rain and nice temperatures. I like my Autumn and Winter mild and my Spring and Summer hot. That’s me.
The irony is that although I don’t like the cold, I am a sucker for blankets, woolly hats, cosy clothes and homely casseroles. I am a complex individual… (it sounds better than confused, right?)
Look at this little guy. Isn’t he the cutest? The perfect image for Autumn.
And with that little fella, the weather we have been having and a gorgeous blanket, who would not be up for a picnic? (source)
All those orange, brown and red leaves are too beautiful to leave around, so if you feel like doing some crafting, this project is just beautiful. (source)
This mexican casserole will keep us warm in those cold wet nights. Comfort food. Delish! Yum! (source)
Scarfs, big boots, heavier jackets… I’ll admit I like it… not for long though (source)
What is your favorite part of Autumn?
As the summer holidays approach, I tend to look for recipes for food on the go.
We spend very little time at home during the summer holidays. We spend so much time at home during the year confined by timetables, extra curriculum activities, bad weather… that once the bell for the summer holidays rings, we need to break free and spend as much time outdoors as possible. We are either visiting people, going to the beach, looking for adventures in the forest, spending time in the playground… anything not to be at home.
Food on the go can get a bit repetitive so I am testing few new recipes with the boys to try this summer. These empanadas are ideal to bring to any picnic or to enjoy at home.
BACON AND MUSHROOMS EMPANADAS
1 roll of short crust pastry (or you can make your own pastry)
1 packet of dry cured rashers
200 grm of mushrooms
200 grm creme cheese
2 cloves of garlic
juice of 1/2 lemon
Put a large frying pan on a medium hob with no oil. Remove the large pieces of fat from the rashers and chop the rest in small pieces. Add them to the pan and let it cook for few minutes until bacon is cooked. Crush the 2 garlic cloves and add them to the bacon together with the chopped mushrooms and thyme. Lower the heat and keep cooking for further 5 minutes and add the juice of half a lemon, stir and add the creme cheese. Season with a tiny bit of salt (the rashers are quite salty) and plenty of pepper. Mix it all thoroughly and take it off the heat. Let it cool.
Turn the oven to 200 C (or as directed in the packaging) and take the pastry out f the fridge for at least 10 minutes to allow it to rest at room temperature. After 10 minutes, cut the pastry in your desired shape and fill the empanadas with the bacon and mushroom mix.
Use egg wash around the borders of the pastry to stick together the top and bottom of the empanada so the juices will not escape when they are cooking in the oven. Paint the top of the empanadas with egg wash and put in the middle shelf in the oven for 15 minutes or until they are lovely and brown. Take them out and let them rest for 5 minutes.
At this point you can either serve them to your family with some salad for lunch, or put them in a container to take with you in your adventures. What will it be?
Have an amazing day.