With Summer at a close and these darker, but still warm days with
us, it's the foods and dishes that also see their seasonal change.
I thought a tasty vegetarian menu would suit this time of the year
just perfectly. These particular recipes are not too heavy in their
workload, as well as their flavours. The mushrooms to start are
very simple to put together, offering an attractive finish in both
taste and presentation. The tart tatin main course is so succulent
to eat. The onions taking on a slight caramelisation, enhancing
their natural sweet edge. This is then balanced by the crusty pastry
on which they sit once turned out of the pan.
A mixed or green salad would be a good accompaniment, or perhaps
some buttered late runner beans or French beans. Potatoes are not
essential, but just boiled or steamed new potatoes will provide
the service if preferred.
If you are a 'meat-eater', grilled or sauteed chicken breasts work
very well accompanying the tart. To finish, I've chosen something
a little different. This dessert just screams of Autumn, with young
pumpkin slices openly grilled before gently sweetening. To assist
the grilled slices, I've included a lemon sherbet offering a fizzy
finish to the complete meal.