Recipe: 3 treats for an autumnal roast & toast

Guilt-free comfort food

When the weather allows, this is the perfect moment to grab some sunshine in the garden. Who knows when we will see the sun again? Armed with a rug, a classic book and a tray full of deliciousness the garden is the best place in the home. The brazier warms you and helps to finish of the dishes with a botanical twist. Raise a glass to the arrival of autumn during a roast & toast, alone or with others. The 3 guilt-free food recipes are the perfect finishing touch.

Roast & toast

Roast & toast

We’re between two great eating events: the romantic never-ending summer evening barbecues, and the winter BBQ with its hint of magic. Autumn requires its own approach. Somewhere between floaty dresses and mittens. Midway between freezing cold and boiling hot. We call it a roast & toast. An easy gathering with a modest fire. A nice drink in your hand, a roasted comfort food snack in your tummy and a few golden rays of sunshine on your face. 

Recipe: vegetarian flammkuchen

A contemporary variation on the familiar tarte flambée that we’re increasingly seeing on the menu at hip cafes. With autumnal ingredients to give it a rustic appearance, but that also provide an excellent basis for a great evening.

What you need for 1 flammkuchen

  • 1 cauliflower pizza base (ready-made or making yourself)
  • 1-2 figs (cut into sections)
  • 150 grams feta cheese
  • handful of mixed salad (rocket/oakleaf lettuce or mizuna)
  • 1/2 red onion (cut into thin rings)
  • 1 tsp freshly chopped sage**
  • 1-2 tbsp balsamic vinegar

For the cauliflower pizza base

  • 1/2 cauliflower
  • 1 egg
  • 50 g grated cheese
  • Pepper and salt

How to make it

Prepare the cauliflower pizza in accordance with the instructions on the packaging or make your own cauliflower base*.  While the pizza is in the oven, sweat the onions until they start to colour slightly. Then cut the figs into sections and tear the sage into moderately sized pieces. As soon as the cauliflower pizza base is ready, scatter the salad generously across the base, and lavishly crumble the feta over the top. Distribute the fig segments together with the sage leaves, and finish the pizza with a generously sprinkling of balsamic vinegar. Enjoy!

*How to make the cauliflower pizza base:

Preheat the oven to 180°. Cut the cauliflower into rosettes and wash them. Finely grate the cauliflower or use a food processor. Cook the cauliflower in the microwave for five minutes. Squeeze out the cauliflower thoroughly using a clean tea towel. Be careful with your hands - the cauliflower can be very hot! Mix the cauliflower with the egg and the grated cheese. Line a baking tray with baking parchment and spread the mixture across the baking tray using the round side of a spoon. This ensures that you have a thin and even base.

Bake the base for 15 to 20 minutes until golden brown.

Recipe: grilled peaches with lavender flowers

After a busy day you fancy something sweet. Something you can greedily sink your teeth into. Swap your chocolate bar for this sweet and juicy treat with a hint of the garden and the grill.

What you need (serves 4)

  • 4 sizeable peaches
  • 40 g butter
  • 1 tbsp sugar
  • 200 g sour cream
  • 4 tbsp honey
  • 1 tbsp lavender flowers**
  • Freshly ground pepper

How to make it

Mix the lavender flowers with the honey. Melt the butter and mix with the sugar. Cut the peaches in half and remove the stones. Spread the butter mixture on the peach halves. Place the peaches on the hot brazier or a grill and grill for 5 minutes on each side. Make sure they don’t burn. If necessary raise the height of the grill. Place the peaches on a plate, scoop over sour cream and lavender honey. Season with freshly ground pepper.

Recipe: spicy ginger and lemon cider with dahlia

  • 250 ml cider (possibly with lemon or ginger flavour)
  • Lemon
  • Ginger
  • 1 cinnamon stick
  • 1 edible dahlia petals**

How to make it

Briefly chill a cocktail glass in the freezer beforehand. Depending on the type of cider, you can add further flavour to the drink with lemon (nice and fresh!), ginger (nice and spicy!) and dahlia flowers (for a delicious bitter touch!). The cinnamon stick is used as a stirrer and lends a hint of autumn to your creation. Cheers!

*One more thing: never tuck in to just any old (cut) flower or plant; only use edible flowers from specialist suppliers that have been grown for human consumption.