Master Autumn Cooking with These Kitchen Appliance Upgrades

Prep Time: 15 mins

Cook Time: 55 mins

Ingredients

• 1 bunch Broccolini®
• 175g Minicaps® baby capsicums, halved
• 1 medium (300g) sweet potato, peeled, cut into 4cm pieces
• 1 eggplant (300g), cut into 5cm
• 3 tbs olive oil
• 2 zucchini, cut into 2cm thick rounds
• 1 red onion, peeled, coarsely chopped
• 1 cup (35g) firmly packed torn kale leaves, washed
• ½ bunch thyme

Method

1. Preheat the oven to 230°C. Once the oven has preheated place a large, dry roasting pan into the hot oven. Heat for 5 minutes (this prevents the vegetables from steaming).
2. Place the Minicaps®, sweet potato and eggplant into the hot roasting pan. Drizzle with 2 tablespoons of the oil. Season with salt and pepper. Roast for 30 minutes.
3. Remove the pan from the oven, turn the vegetables over, quickly add the zucchini and onion. Return to the oven and roast a further 10 minutes.
4. Remove the pan from the oven again. Add the Broccolini® and kale, nestling them amongst the vegetables. Drizzle with the remaining oil. Scatter over the thyme and season. Roast a further 10 minutes or until the Broccolini® and vegetables are just tender. Serve.

Recipe by Perfection Fresh

Serves: 8

Cook: 1H 20M

Ingredients

• 4 (600g) medium red-skinned apples
• 1 cup (220g) caster sugar
• 2 teaspoon finely grated lemon rind
• 1 tablespoon lemon juice
• 3 cup (750ml) water
• 2 cup (300g) plain flour
• 1 tablespoon caster sugar, extra
• 125 gram cold unsalted butter, chopped
• 1/3 cup iced water
• 2 tablespoon milk
• 3 tablespoons demerara sugar
• 1 tablespoon flaked natural almonds

Method

1. Peel and core apples; cut into sixths. Place apple in a medium saucepan with caster sugar, rind, juice and the water. Bring to the boil. Reduce heat to low; simmer for 10 minutes or until tender. Using a slotted spoon, transfer apple to a medium bowl. Simmer syrup, uncovered, for 15 minutes or until reduced to ¾ cup. Cool.
2. Meanwhile, process flour, extra sugar and butter until crumbly. Add enough of the iced water to process until ingredients come together. Press dough into a ball, enclose in plastic wrap; refrigerate for 30 minutes.
3. Preheat oven to 180°C.
4. Roll dough between two large sheets of baking paper into a 35cm round. Remove top layer of paper; carefully slide dough on paper onto a large oven tray.
5. Pile apple into the centre of the dough, leaving a 7cm border. Fold pastry edge up and around apple. Brush milk over pastry; sprinkle with demerara sugar.
6. Bake pie for 40 minutes or until the pastry is golden brown. Just before serving, spoon some of the syrup over the pie; sprinkle with almonds.

Recipe by Women's Weekly Food

Prep: 10m

Cook: 35m

Serves: 4

Ingredients

• 1.5kg butternut pumpkin, diced
• 3 cloves garlic
• 1 1/2 tbsp Coles Classic Olive Oil
• 20g Coles Australian Salted Butter
• 1 medium leek, trimmed, halved, washed, sliced
• 2 medium cream delight potatoes, peeled, chopped
• 1 litre chicken stock
• 500ml (2 cups) cold water
• 1 tbsp pure cream
• 1 tbsp chopped fresh chives
• Ciabatta bread, sliced, toasted, to serve

Method

1. Preheat oven to 200°C /180°C fan-forced. Line 2 large baking trays with baking paper. Place pumpkin and garlic in a bowl. Add oil. Season with salt and pepper. Toss to coat. Arrange pumpkin mixture, in a single layer, on prepared tray. Bake for 40 minutes or until pumpkin is golden and tender.
2. Squeeze garlic cloves from skin. Reserve. Discard skin. Melt butter in a large saucepan over medium-high heat. Add leek. Cook, stirring, for 3 minutes or until leek has softened. Add potato. Cook, stirring, for 5 minutes.
3. Add stock and water. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until potato is tender. Stir in roasted pumpkin and garlic. Cook for 5 minutes or until heated through. Set aside for 5 minutes to cool slightly.
4. Blend pumpkin mixture, in batches, until smooth. Return to pan over low heat. Cook, stirring, for 2 to 3 minutes or until heated through. Ladle into serving bowls. Drizzle with cream and sprinkle with chives. Serve with toasted ciabatta slices.

Recipe by Emma Braz with Taste

Serves 4

Prep 20M

Cook 45M

Ingredients

• 40 gm butter
• 2 tbsp olive oil
• 1 onion, finely chopped
• 100 gm flat pancetta, finely chopped
• 4 garlic cloves, finely chopped
• 300 gm vialone nano rice
• 100 ml each dry vermouth and dry white wine
• 750 ml (3 cups) chicken stock, warmed
• 40 gm finely grated parmesan, plus extra to serve
• 1 tsp fennel seeds
• 3 pork and fennel sausages, skin removed, coarsely crumbled
• 1 bunch kale, stalks discarded, leaves torn

Method

1. Heat butter and half the oil in a large saucepan over medium heat. Add onion, pancetta and garlic and cook, stirring occasionally, until very tender (10-12 minutes). Add rice, stir to coat, cook until just toasted(1 minute). Add vermouth and wine, cook until almost evaporated (5 minutes), add stock a ladleful at a time, ensuring stock is absorbed before adding more and stirring occasionally, until all is absorbed and rice is al dente (20-25 minutes). Add parmesan, keep warm.
2. Meanwhile, heat remaining oil in a large frying pan over high heat. Add fennel seeds and sausage, cook, stirring occasionally, until golden and cooked through (2-4 minutes). Remove sausage using a slotted spoon, add kale to pan with 1 tbsp water, cook until tender and bright green (2-3 minutes).
3. Divide risotto among plates, top with kale, then scatter sausage over. Serve immediately with grated parmesan.

Recipe by Lisa Featherby with Gourmet Traveller

Want to cook better with the seasons? Upgrading your kitchen involves smart appliance choices and clever organisation. Focus on these key areas:

• Smart Appliance Upgrades: Invest in convection/steam ovens for perfect roasts and moist bakes, versatile slow/multi-cookers for stews and braises, and powerful blenders/mixers for seasonal soups and baking projects.
• Optimise Your Space: Improve storage solutions, declutter your work surfaces, and enhance lighting and ventilation for a more functional cooking environment.
• Consider Seasonal Needs: Prioritise energy-efficient, versatile appliances and ensure you have enough refrigeration space for seasonal produce.

To effortlessly create delicious autumn meals, equip your kitchen with these essential appliances: slow cookers for deeply flavourful stews, convection ovens for perfectly roasted vegetables with crispy edges, powerful blenders for velvety smooth soups, and stand mixers for all your seasonal baking needs. Versatile multi-cookers can also streamline your cooking process. These appliances make preparing satisfying and flavourful autumn dishes a breeze.

Steam ovens are a game-changer for autumn cooking, using heat and moisture to keep food tender, flavourful, and nutrient-rich. This makes them perfect for seasonal staples like roasted vegetables, juicy meats, and baked goods, and they even excel at reheating without drying. Experience the precision and consistent excellence a steam oven brings to all your autumn meals and desserts.

As the weather cools, autumn offers the perfect opportunity to rediscover your oven and cooktop, which might have been overlooked during summer. Embrace the season by creating warm and comforting meals. Your cooktop is ideal for simmering soups, hearty stews, and flavourful curries, while the oven becomes your go-to for delicious vegetable and pasta bakes, succulent roasts, and even comforting hot desserts like apple pie. Don't forget to use your cooktop for batch-making warming drinks such as hot chocolate or spiced mulled wine.