With Heart & Spoon conjures us into autumn

Seasonal cuisine: Simple recipe for cozy days

Sunset, fire in the fireplace, and on your plate? An autumn dream of pumpkin and red cabbage! The sweetness of the agave syrup makes this dish a true taste experience. Simple, healthy and irresistible.

In this blog post we not only show you the recipe from the lovely Mandy, but also how she achieves perfect results with our Baf© pans.

Recipe: Crispy pumpkin rösti with fresh red cabbage salad

What you need:

• 1 Hokkaido pumpkin
• salt & pepper
• 300 g red cabbage
• 1 medium onion
• 2 tablespoons apple cider vinegar
• 1 tablespoon agave syrup
• 2 eggs
• 50 g flour
• 1 pinch of pumpkin spice
• 30 g butter
• 3 tablespoons of sunflower oil

Our BAF products that we used:

• Baf RUSTICApur frying pan – ideal for crispy frying results
• A high-quality cutting board and knife

Preparation:

1. Prepare the pumpkin: Grate the pumpkin, salt it and let it sit for 15 minutes. Then squeeze it well.
2. Make red cabbage salad: Finely chop the red cabbage and onion. Knead well with apple cider vinegar, agave syrup and salt.
3. Mix the pumpkin mixture: Mix the squeezed pumpkin mixture with eggs, flour, pumpkin spice and pepper.
4. Fry crispy rösti: Fry the rösti in a hot pan with butter and oil until golden brown.
5. Serve & enjoy: Serve the rösti with the fresh red cabbage salad and refine with a dollop of herb quark.

Extra tip: To make the pumpkin rösti nice and crispy, you should press them down lightly before frying.

Variation: You can also refine the red cabbage salad with some roasted nuts.

Cleaning instructions:

It's that easy: after frying, simply clean the pan with a little washing-up liquid and a soft sponge. That way it will stay like new for a long time!