Nikita Patel - Autumn inspired recipes with Cook Lit Food
I’m Nikita! Growing up as a third culture kid having lived in seven countries across South East Asia, Australia, New Zealand and the United States, food has always been an expression of my cultural identity – an amalgamation of my Indian heritage and my years spent living abroad.
Last year, I started @cooklitfood to share stories of my love affair with food and cooking. So as we head into the colder months, I’m sharing some autumn-inspired, immune-boosting recipes that are guaranteed to make you feel warm inside. Happy cooking!
Autumn nectarine salad
If you’re not quite ready to say goodbye to summer just yet, this nectarine salad packs a zingy punch while providing you with great sources of vitamin C, B-vitamins, and plenty of other goodness to boost your immune system! And if Covid has dampened your taste buds, then I can guarantee that this zesty dressing will be able to help revive them (as confirmed by my sister).
Ingredients
For the pita chips
2 wholemeal pitas, torn to pieces
1 tbsp olive oil
½ tsp garlic power
1 tsp coriander powder
½ teaspoon salt
For the dressing
1 tbsp olive oil
2 tbsp lemon juice
½ lemon zest
1 garlic clove, finely minced
½ tsp coriander powder
½ tsp salt
For the salad
2 nectarines, cut into chunks
½ cup pistachios, shelled
½ cucumber, cut into slices
2 large tomatoes, cut into chunks
¼ cup coriander, torn
Method
Preheat oven to 190°C.
For the pita chips, tear pita into bite size pieces and spread out on sheet tray. Toss with the olive oil, garlic powder, coriander powder and salt.
Bake the pita chips for 8 minutes. After 8 minutes, toss and add pistachio nuts to the tray and bake for another 2-3 minutes. Remove from oven and set aside to cool; pita chips should be crisp and golden brown.
For the dressing, mix together all dressing ingredients until well combined. Taste and adjust for seasoning if needed.
For the salad, roughly chop the roasted pistachio nuts and gently toss together in a large bowl with the dressing, pita chips, cucumber, nectarine, tomatoes and fresh coriander.
Serve immediately and enjoy!
Roasted carrot & hazelnut dip
This roasted carrot dip is the perfect way to use up that old bag of carrots buried at the back of your fridge year-round. Packed with Vitamins A and C to maintain a healthy immune response – this dip comes together in hardly any time at all. Not to mention the smell of cinnamon and nutmeg wafting around in your kitchen makes this the ultimate celebration of autumn!
Ingredients
6 large carrots, cut into chunks
3 tbsp olive oil + extra 2 tbsp for blending
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp cumin powder
1 tsp paprika
Pinch of salt
2/3 cup hazelnuts, roasted
1 can of chickpeas, aquafaba reserved
¼ cup aquafaba juice
½ tbsp ginger, grated
Crispy sage leaves, for garnish
Chopped hazelnuts, for garnish
Sprinkle of paprika, for garnish
Method
Preheat oven to 200°C.
Peel your carrots and remove the stems. Cut into 2” pieces.
Add the carrots to a sheet tray and toss with 3 tbsp of olive oil, cinnamon, nutmeg, cumin powder, paprika and a generous pinch of salt. Roast for 25 to 30 minutes or until the carrots are fork tender.
In the last 5 remaining minutes of roast time for the carrots, add the hazelnuts to another baking tray and roast for about 5 minutes. Remove carrots and hazelnuts from the oven and let cool.
Remove the skins of the hazelnuts by adding into a jar or sealed container and by shaking until the skins are off.
To a blender or food processor, add the roasted carrots, chickpeas, roasted hazelnuts, 2 tbsp olive oil, ginger, and 2 tbsp of aquafaba (to start). Season with salt to your liking.
Blend until smooth. If the mixture needs more liquid, add an additional 1-2 tbsp of aquafaba until desired consistency is reached. Adjust the seasoning if needed.
Spread mixture onto a plate and drizzle with olive oil. Garnish with paprika, crispy sage leaves and chopped hazelnuts.
Serve with crusty bread and dip in!
Baked brie with spiced honey and pomegranate
Nothing says autumn like some baked brie! It’s sweet, salty, warm, gooey, crunchy – making this the epitome of flavour and texture. With the added pomegranate and honey, your immune system will thank you for this one. This one is always a hit with my friends and family – so word to the wise, be sure to get in quick before it disappears in a blink of an eye.
Ingredients
1 brie wheel, chilled
¼ cup honey
¼ tsp ground cinnamon
¼ tsp ground cardamom
¼ cup pomegranate arils
2 tablespoons walnuts, chopped
Rosemary sprigs, for garnish
Sea salt, for garnish
Method
Preheat oven to 180°C.
Heat honey over low heat until just warm and very liquid, about 3 minutes. Add ground cinnamon and cardamom. Take the honey off the heat and let steep for at least 20 minutes.
Arrange walnuts on a baking sheet and roast for 3 minutes in oven. Set aside to cool.
Place brie on an oven proof plate and bake for 8-10 minutes, or until soft in the middle.
Remove from the oven and top with a generous drizzle of spiced honey, pomegranate arils, roasted walnuts, rosemary and sprinkle of salt.
Serve with crackers or crostini. Make sure to get a little of everything in each bite!
You can check other great recipes of Nikita Patel @cooklitfood
