Peatiness with the colors of vitality

Chef's Handyman, Fall Platter

Chef’s Handyman, Fall Platter

Fall Platter. Fall is a great buddy for all those, who love warm and bright colors. Dishes look like an art of still life. When pumpkins, fruits and mushrooms are arranged for a photo shooting, I can hardly stop to take hundreds of pictures. A fall platter with baked potatoes, roasted pumpkins accompanied with black- and bright goji berries, apples and salad welcomes the autumn season. Some of the potatoes are filled with a vegetarian version of cream and the rest is with a plant based filling. The Chef’s Handyman team was delighted about the colors and the richness of the ingredients. What about you? Which is your favorite season?

Fall platter

Place the potatoes and the smash slices on the baking sheet. Season the pumpkin slices to taste with salt, black pepper and ras-el-hanout. Sprinkle the them with olive oil. Bake them in oven at 200°C or 400°F for 50-60 minutes or until cooked through. The baking time depends on the size.

To make the vegan filling, combine 1 cup of soy yogurt, chopped herbs, 1 dash of salt and 1 dash of black pepper. For the vegetarian version substitute the soy yogurt for sour cream or yogurt.

Cut the apples in slices. Heat 2 tbsp. of olive oil in a non-sticking frying pan. Add 4 tbsp. of agave syrup and the apples. Cook on medium heat until they have caramelized.

Chef's Handyman, Fall Platter

Chef’s Handyman, Fall Platter

Was the salad and cut the leaves into bite-sized pieces. For the dressing, combine 10 tbsp. of olive oil, 3 tbsp. of white balsamic vinegar, 1 tsp. of mustard, salt, black pepper and chopped garden herbs.

Place all ingredients on a platter. Garnish with black- and goji berries, herbs and goat cheese.

Shopping list

Shopping list for the fall platter for 4 serves: 8 baked potatoes, 1 middle sized smash, 1-2 apples, 5 tbsp. agave syrup, goat cheese, 4 bunches garden herbs (chives, thyme, basil, oregano), 1 cup blackberries, 0.5 cups fresh goji berries, olive oil, white balsamic vinegar, salt, black pepper, 1-2 tbsp. ras-el-hanout, 1 cup of soy yogurt, 1 cup plain yogurt or sour cream, 400 g or 14 oz. green salad leaves.

Each guest can choose their favorites of the fall platter. Have a seat and enjoy your lunch or dinner, bon appetite your Chef’s Handyman team.

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