Fall brings a rich variety of fresh, robust ingredients – perfect for warming dishes full of flavor and color. With chestnuts, apples, mushrooms, and spices like cinnamon and thyme, these recipes create cozy fall vibes on your plate. Here, we present three great recipes for the fall season:

Ingredients (for 4 servings)
500 g chestnuts (pre-cooked and vacuum-packed, or fresh and pre-cooked yourself)
1 onion, finely chopped
1 garlic clove, finely chopped
1 tbsp butter or olive oil
800 ml vegetable broth
200 ml cream (or coconut milk for a vegan version)
100 ml white wine (optional)
Salt, pepper, nutmeg
1 tsp fresh or dried thyme leaves
Fresh parsley or chives for garnish

Preparation
1. Preparation:
If using fresh chestnuts, score them with a cross-cut and boil them in water for about 20 minutes. Then peel them, removing both the shell and inner skin.

2. Sautéing:
Heat the butter or olive oil in a large pot. Sauté the onions and garlic until translucent.

3. Adding Chestnuts:
Add the chestnuts to the pot and cook for 2–3 minutes. Pour in the white wine (if using) and let it reduce briefly.

4. Making the Soup Base:
Add the vegetable broth and thyme, bring the soup to a boil, then reduce the heat and let it simmer for 15–20 minutes, until the chestnuts are soft.

5. Blending:
Use an immersion blender to purée the soup until smooth and creamy. If it’s too thick, add a bit more broth.

6. Adding Cream:
Stir in the cream (or coconut milk) and bring the soup to a brief boil again. Season with salt, pepper, and a pinch of nutmeg.

7. Serving:
Ladle the chestnut soup into bowls and garnish with fresh parsley or chives if desired.

Ingredients (for 4 servings)
300 g Arborio or Carnaroli rice
200 g fresh porcini mushrooms (or about 30 g dried porcini mushrooms)
1 onion, finely chopped
2 garlic cloves, minced
100 ml dry white wine
1 liter vegetable or chicken broth, warm
50 g butter
50 g freshly grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
A few sprigs of fresh parsley, chopped (optional, for garnish)

Preparation
1. Prepare the Mushrooms:
If using dried porcini mushrooms, soak them in warm water for about 15 minutes until they soften. Drain and reserve the soaking water, as it can be added to the risotto for extra flavor. Chop the mushrooms finely.
For fresh porcini mushrooms, clean and slice them thinly.

2. Sauté the Mushrooms:
In a large pan, heat 1 tablespoon of olive oil and sauté the mushrooms for about 5 minutes until they are lightly browned. Set aside.

3. Sauté the Onion and Garlic:
In a large pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the onion and garlic over medium heat until translucent.

4. Add the Risotto Rice:
Add the risotto rice to the pot and toast it while stirring until it becomes translucent. Deglaze with the white wine and let it cook until the liquid has almost evaporated.

5. Gradually Add the Broth:
Add the hot broth (and the reserved soaking water, if using) one ladle at a time, ensuring the rice is just covered. Stir constantly, adding more broth only when the previous amount has been absorbed. The rice should cook for about 18-20 minutes, developing a creamy consistency.

6. Stir in the Mushrooms and Parmesan:
Once the rice is cooked, stir in the sautéed mushrooms, grated Parmesan, and the remaining butter. Season with salt and pepper to taste.

7. Serve:
Let the risotto rest for a moment, then serve on plates and garnish with fresh parsley if desired.

Ingredients (for 6 pieces)
1 roll of puff pastry (from the refrigerated section)
2-3 apples (preferably red varieties, e.g., Elstar or Gala)
Juice of half a lemon
2 tablespoons apricot jam
1 tablespoon water
Cinnamon and sugar (optional)
Powdered sugar for dusting

Preperation
1. Prepare the Apples:
Halve the apples, remove the cores, and slice them very thinly.
Place the apple slices in a bowl, drizzle with lemon juice, and add a little water.
Microwave the bowl for about 2–3 minutes to soften the apple slices, making them easier to roll later. Drain the slices afterward.

2. Prepare the Puff Pastry:
Roll out the puff pastry and cut it into 6 equal strips.

3. Fill and Shape:
Mix the apricot jam with 1 tablespoon of water and heat briefly in the microwave to make it easier to spread.
Spread the jam over each strip of puff pastry.
Place the apple slices along the top edge of the pastry strip so that they extend slightly over the edge and overlap slightly. If desired, sprinkle a little cinnamon and sugar over the apples.
Fold the bottom part of the pastry over the apple slices and carefully roll the strip to create a rose shape.

4. Bake:
Place the apple roses in a greased muffin tin to help them hold their shape while baking.
Bake in a preheated oven at 190°C (375°F) for about 35–40 minutes until the apple roses are golden brown. If the apples brown too quickly, loosely cover the roses with aluminum foil.

5. Serve:
Allow the apple roses to cool slightly, then dust with powdered sugar before serving.