5 Lip Smacking Recipes For A Perfect Fall Brunch

We all eagerly wait for this time of the year, for the air is crisp, leaves start to fall and atmosphere is so apt for cosy rendezvous with family and friends.

During this season, many host a Sunday brunch and comfort themselves with warm and flavourful fall dishes.

If you are planning for leisurely brunch at your home this season, then do browse down to learn some finger licking recipes for a perfect fall brunch and satiate your autumnal cravings.

1.  Moroccan Lentils

This dish is ubelieveably good and is very simple to prepare. No doubt this will be an instant hit among your family and friends.

Ingredients:

Cinnamon, turmeric, dried ginger, paprika, cayenne, salt (ground all these species), lentils (rinsed), oil, cumin seeds, yellow onion (diced), minced garlic, pureed tomatoes, lemon zest and minced parsley and cilantro.

How to make:

• Heat a pan over medium heat and add olive oil and whole cumin seeds. Let the cumin to pop and then add onion and sauté it till it gets golden.
• Add garlic and spice mixture and toss everything so they are nicely coated in oil.
• Later add tomatoes and salt to taste.
• Add water and lentils and bring to a boil (cover it for 30 minutes).
• Add lemon zest.
• If the lentils look dry, do add water.
• Sprinkle each serving with cilantro or parsley. You can add a dollop of yogurt to calm the heat of spices.

2.  Pumpkin Spice Pancakes

Pancakes are mostly loved by all. So you can prepare this simple recipe for your brunch get-together. We bet you cannot have enough of this.

Ingredients:

All-purpose flour, baking powder, baking soda, sugar, salt, pumpkin pie spice, egg(lightly beaten), pumpkin puree, whole milk, yogurt, maple syrup and nuts (for serving).

How To Make:

• Take large bowl; add flour, baking powder, soda, sugar, salt and pumpkin pie spice.
• In another bowl, whisk egg, pumpkin puree, yogurt and milk and mix them thoroughly.
• Heat up a skillet, coat it with cooking spray and add batter for one pancake.
• Cook until edges are set and bubbles appear on surface. Flip and brown both sides.
• Serve it with maple syrup and nuts.

If you want to add a cake in your dinner table then this is a great option. Following are the details to prepare the same.

Ingredients:

Packed brown sugar, ground cinnamon, all spice, cup chopped pecans or any dry fruits, 2 cups all-purpose flour, 1 teaspoon baking powder, oil, baking soda, salt, apple butter,  vanilla extract, buttermilk and eggs.

How To Make:

• Firstly preheat the oven to 250 degree F and coat cake pan with cooking spray.
• Pour butter in saucepan and swirl the pan and cook till it turns brown.
• Add apple butter, brown sugar and oil and whisk all. Add dry fruits, buttermilk, eggs and vanilla.
• Add flour, baking powder and soda, cinnamon, ginger, salt, all spice powder and combine them.
• Pour the batter and bake for 40 minutes.

4.   Sautéed Carrots with Sage

This is another great dish to devour during the months of fall. You can browse below to check out the recipe.

Ingredients:

Butter, olive oil, sliced carrots, water, small sage leaves, salt and freshly ground black pepper.

How To Make:

• Take a non-stick skillet and melt the butter, pour oil and swirl to coat.
• Add carrots and sprinkle some water (around 2-3 tbsp).
• Partially cover up the pan to make carrots tender and soft.
• Add salt and pepper too and increase the heat.
• Cook and stir constantly for another 5minutes until carrots are slightly browned.
• Sprinkle some sage.

5.   Chick Pea Soup

You can prepare this cosy and warming soup for your fall brunch. Below are the details of the recipe.

Ingredients:

Rinsed canned chick pea (to save time), olive oil, 2 onions, chopped garlic cloves, chopped 1 sprig thyme, 1/2 cup dry white wine, 4 cups vegetable broth, Kosher salt, 1 bunch broccoli, parsley and fresh tarragon leaves (for garnish).

How to Make:

• Heat oil in wok and add onions, garlic, thyme sprigs and cook for another 10-15 minutes.
• Later add chickpeas and wine. Cook until the wine is reduced to half.
• Add vegetable broth and bring to a boil. Later simmer until the chick peas are cooked. Discard the srig.
• If using dried chickpeas, place in a medium bowl and add cold water to cover by 2-inch. Let soak overnight in refrigerator. Drain chickpeas.
• HeatLater puree the mixture in a blender, add water if needed to make it smooth and finally season it with salt.
• Finally garnish it with cooked broccoli.

What are you preparing or prepared for your fall brunches? Let us know in the comments below.