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Privacy NoticeAs the final weeks of summer come to a close, make the most of nature’s harvest before moving onto a couple of recipes that are focus on early autumn ingredients with the help of the Food Creatives Network. In their book The Seasonal Table, you can discover a whole host of seasonal recipes that are bursting in flavour and which have been created by the network’s global community of chefs. Whether you want to embrace the sunny weather with some fruity mango flavours or are looking ahead to the chillier autumn weather with some apple cinnamon jam, there’s a recipe for everyone… Fresh mango mini tarts (by Ana Rita Nunes) Serves 6
Fresh mango mini tarts are bursting with summer flavours
(Image: @anita.healthy)
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Ingredients For the crust 230g pitted dates 60g rolled oats 65g mixed nuts (almonds, walnuts, hazelnuts, etc) 15g unsweetened shredded coconut (optional) 1 tbsp coconut oil, melted For the filling 1 ripe mango 400ml full-fat coconut milk (refrigerated overnight) 2 tsp agar-agar 10g arrowroot flour or cornstarch Method For the crust, pulse together all the ingredients until coarse crumbs are formed, then press together into a dough. Transfer the dough to 6 lightly greased mini tart moulds with a removable base (or you could use one 23cm tart pan). Mould the dough into the edges of the tart tins and place them in the freezer. For the filling, peel and chop the mango. Keep a handful to one side for decoration. Open the tin of coconut milk and use only the thick, creamy part. Place in a blender with the mango and blitz until smooth. Add it to a pan and bring to the boil. Add the agar-agar and arrowroot and bring to a gentle simmer for 5 minutes, stirring thoroughly until smooth, and cook for a further 3 minutes. Pour into the tart moulds and chill for at least 2 hours. Top with the reserved chopped mango, and devour! Strawberry tiramisu with coconut (by Marika Cucuzza) Serves 4
Strawberry tiramisu with coconut are a fresh twist on the classic sweet treat
(Image: @marikacucuzzaphotography)
Ingredients 300ml water 75ml coconut rum 200g fresh strawberries 3 medium eggs 60g sugar 320g mascarpone cheese 20-24 sponge fingers Desiccated coconut, to taste Method In a bowl, mix the coconut rum and water, and prepare 150g of strawberries by cutting them as you like. Divide the egg whites from the yolks into two separate large bowls. Beat the egg yolks with 30g of sugar, using an electric hand whisk. As soon as the mixture has become light and fluffy, you can add the mascarpone cheese and whisk well. Once all the cheese has been incorporated, you should have a dense and compact cream. Set aside. Clean the whisk and then whip the egg whites with the remaining 30g sugar. Whip the mixture until stiff peaks are formed (the result has to be the same as a meringue). Take a spoonful of egg whites and add it into the bowl with the mascarpone cream and mix slowly from the bottom up with a spatula. Then add the remaining egg whites, a little at a time, mixing gently from the bottom up. The cream is now ready. Soak one sponge finger for a few seconds each side in the water and rum mixture and place it in the bottom of a serving glass. Repeat the same process for the others. Distribute a spoonful of mascarpone cream in each glass, level it to completely cover the biscuits and sprinkle some desiccated coconut on top. Add the chopped strawberries on top of the mascarpone layers and repeat. Decorate the last layer with fresh strawberries and desiccated coconut and leave to rest in the fridge for a minimum of 4 hours. Seasonal pecan granola (by Emilie Dorange) Serves 2
Seasonal pecan granola is a great choice for easing you into the autumn
(Image: @zeststudio)
Ingredients 4 tbsp coconut oil 4 tbsp blossom honey or maple syrup 200g jumbo rolled oats 100g pecan halves, roughly chopped 60g dried cranberries 30g pumpkin seeds 1 tsp cinnamon 1 tsp pumpkin spice (optional) Method Preheat the oven to 160°C/140°C fan/gas mark 3. In a small pan on low heat, gently heat the coconut oil and honey together until well combined, then set aside. Transfer all the dry ingredients into one bowl and pour in the coconut oil and honey mix. Give it a good stir until well combined. Place a sheet of baking parchment onto a baking tray and tip in the mixture. Make sure it’s evenly spread. Bake for 25 minutes or until the oats are golden brown. Leave to completely cool before transferring to an airtight container (will last for up to a week). Give it a good stir to break the granola up into bite-size pieces. Enjoy with milk or yoghurt. Chia pudding with apple cinnamon jam (by Lili Crosset) Serves 4
Chia pudding with apple cinnamon jam is an easy treat to create at home
(Image: @legreenstudio)
Ingredients 2 apples 2 tbsp coconut sugar 2 tbsp brown sugar Juice of ½ lemon ¼ tsp cinnamon 4 tbsp chia seeds 2 tbsp maple syrup 1 cup of plant milk 1 tsp vanilla extract Method For the jam, cook the apples with the sugar and lemon juice for 15-20 minutes until softened. Add the cinnamon and let it cool. To make the pudding, stir together the chia seeds, maple syrup, oat milk (or any other nut milk) and vanilla extract. Soak for at least an hour in the fridge then top it with the apple jam and put back in the fridge before serving topped with a couple of apple slices. The Seasonal Table is a selection of recipes from the Food Creatives Network. Published by Found, priced £24.99, and available from Found.usStory SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
