Autumn recipes for breakfast, lunch, starters, dinner and vegetarian dishes

Breakfast: now that’s waking up deliciously  

Savory breakfast waffles with red pesto cheese 

Fancy a savory start to the day? These waffles are crispy on the outside and soft on the inside, with a spicy touch of red pesto. 

How to make it: Mix yogurt, egg, flour, baking powder, Italian herbs, and a spoonful of red pesto together, grate Red Pesto cheese into the mixture, and bake until golden in your waffle iron. Top with a fried egg and avocado for extra power. 

Recipe: Savory breakfast waffles with red pesto cheese 

Tip: Bake your waffles in batches and keep them warm for 5 minutes in a 100°C oven to maintain crispiness. 

Valentine’s breakfast: omelet rolls and blinis 

Just as fun on weekdays as on February 14th: thin omelets with melted cheese and mini-blinis from the pan. 

How to make it: Cook a thin omelet, let Red Pesto cheese melt inside, and roll it up. For the blinis, prepare a lightly risen batter, cook small pancakes, and top with bresaola and cheese. 

Recipe: Valentine’s breakfast with omelet rolls and blinis 

Tip: Slice the rolls diagonally; it instantly looks luxurious on your plate. 

Love croissant (figs & sheep cheese) 

Sweet-savory and ready in no time: warm croissant, fig dip, and (extra) aged sheep cheese. 

How to make it: Slice warm croissants open, spread with fig–red port dip, layer with slices of sheep cheese and fresh figs. 

Recipe: Croissant with figs and sheep cheese 

Tip: Serve slightly warm so the cheese melts just a bit. 

Mini pita breads with cheese and baked egg 

All-in-one breakfast cup: creamy egg, leeks, cheese… and you just handle the oven work. 

How to make it: Divide leeks with a pinch of curry, ham cubes, and crème fraîche in ramekins, crack an egg on top, sprinkle with aged cheese. Cook au bain-marie and serve with mini pitas. 

Recipe: Mini cheese pita breads and baked eggs 

Tip: Prefer firm eggs? Beat them beforehand. Prefer runny yolks? Reduce baking time slightly. 

Autumn lunch recipes you can quickly serve 

Luxury toastie with goat cheese, mushrooms & spinach 

Everything you want on a crisp day: umami from sautéed mushrooms, tender spinach, and creamy melting young goat cheese. 

How to make it: toast bread, layer with spinach; sauté onion and mushrooms, stack with cheese, Italian herbs, optional Parma ham, avocado, and sun-dried tomatoes. Grill gently, not too hot. 

Recipe:Luxury toastie with Henri Willig goat cheese 

Tip: Place an ovenproof plate on the toastie in the pan for extra pressure = better crust. 

French crêpes with herb-garlic cheese and salmon 

Light pancakes with creamy herb-garlic cheese and smoked salmon make for an instant bistro lunch. 

How to make it: Cook thin crêpes, spread with sour cream, top with salmon strips and grated cheese, and roll up. 

Recipe: French crêpes with garlic cheese and salmon 

Tip: Let the batter rest for 10 minutes; this makes the crêpes more elastic and less likely to tear. 

Dutch aged cheese salad 

This recipe is creamy, fresh, and nutty. Perfect on dark bread or in lettuce cups. 

How to make it: Mix extra-aged Dutch cheese (finely chopped or grated) with (soy)quark, mayonnaise, coarse mustard, honey, and dill. 

Recipe: Dutch aged cheese salad 

Tip: Add small apple cubes for crunch and a sweet-tart contrast. 

Garlic cheese sandwich (vegetarian) 

Ready in 10 minutes: crispy bread with garlic butter and a generous layer of melting cheese. 

How to make it: Toast bread, spread with garlic butter, top with aged cheese, and briefly grill. 

Recipe: Tasty garlic cheese sandwich 

Tip: Serve with a bowl of soup as a light starter! 

Autumn appetizer recipes 

Bruschetta with portobello and truffle cheese (vegetarian) 

Earthy, creamy, and wonderfully aromatic thanks to the truffle cheese. 

How to make it: Slice portobello mushrooms, sauté until golden, toast bread, rub with garlic, top with mushrooms and cheese. Finish with thyme or walnut. 

Recipe:Bruschetta with portobello & truffle cheese 

Tip: Roast cherry tomatoes for 10–15 min at 180 °C for a sweet-sour balance. 

Bruschetta with lemon-ricotta and Green Pesto cheese (vegetarian) 

Fresh and crunchy: creamy ricotta with lemon zest, grilled cherry tomatoes, and savory Green Pesto cheese. 

How to make it: Mix ricotta with lemon zest and olive oil, spread on bread, top with grilled tomatoes and grated Green Pesto cheese. 

Recipe: Bruschetta with ricotta and Green Pesto cheese 

Tip: Mix the ricotta with some lemon zest and olive oil; it spreads more easily. 

Creamy sheep cheese soup (vegetarian) 

A gentle soup with a hint of white wine, perfect as a warm-up for your autumn dinner. 

How to make it: Sauté onion and garlic, deglaze with white wine, add vegetable stock, stir in grated sheep cheese until the soup slightly thickens. 

Recipe: Creamy sheep cheese soup 

Tip: Grate the cheese finely; it melts evenly and thickens beautifully. 

Crispy cheese sticks from puff pastry with Red Pesto cheese 

Perfect as an amuse or snack, and insanely simple. 

How to make it: Brush puff pastry with beaten egg, sprinkle with grated Red Pesto cheese, twist into a spiral, and bake until golden brown. 

Recipe: Crispy cheese sticks from puff pastry 

Tip: Twist lightly into a spiral and brush with egg for extra crispiness and golden color. 

Autumn dinner recipes for a cozy evening 

Pumpkin risotto with organic goat cheese (vegetarian) 

The ultimate autumn risotto: sweet roasted pumpkin, chestnut mushrooms, and creamy organic goat cheese. 

How to make it: Sauté onion and garlic, cook risotto rice until translucent, gradually add warm broth while stirring. Roast pumpkin in the oven and stir in with parsley and pumpkin seeds at the end. 

Recipe:Pumpkin risotto with goat cheese 

Tip: Keep the broth warm. Cold liquid shocks the rice and slows cooking. 

Truffle risotto with shaved Brussels sprouts (vegetarian) 

Rich, creamy, with a nice bite from roasted Brussels sprouts, finished with truffle cheese. 

How to make it: Cook risotto with broth and onion, stir in truffle cheese at the end, top with roasted Brussels sprouts. 

Recipe: Truffle risotto with shaved Brussels sprouts 

Tip: Shave some raw Brussels sprouts over the plate for freshness next to the creamy rice. 

Roasted Savoy cabbage with cheese sauce (vegetarian) 

Roasted in wedges, with a creamy sauce of cream, mustard, and grated Dutch cheese. Impressive and easy. 

How to make it: Cut cabbage into wedges, drizzle with oil, roast until edges are dark. Serve with a sauce made from cream, mustard, and grated Dutch cheese. 

Recipe:Roasted Savoy cabbage with cheese 

Tip: Roast at 190 °C until edges darken; that’s where the flavor is. 

Comfort lasagna with plenty of cheese 

Layers of rich tomato sauce, creamy béchamel, and a generous layer of aged Dutch cheese. 

How to make it: Assemble the lasagna in layers with sauce, béchamel, and cheese, bake until golden, and let rest briefly for firm slices. 

Recipe: Comfort food: lasagna with plenty of cheese

Tip: Let it rest 10–15 min. outside the oven for clean slices. 

Moussaka with truffle cheese  

A Mediterranean classic, with a luxurious truffle cheese twist. 

How to make it: Grill eggplant slices, layer with potato slices, tomato sauce, and béchamel with truffle cheese. Bake until bubbling. 

Recipe: Moussaka with truffle cheese 

Tip: Grill eggplant slices briefly before layering; this prevents sogginess. 

Vegetarian autumn recipes 

Tricolore risotto with goat cheese and lemon 

Colorful, fresh, yet comforting: beets, fresh herbs, and creamy young goat cheese. 

How to make it: Cook risotto rice with broth, add roasted beets, and stir in goat cheese and lemon zest at the end. 

Recipe: Tricolore risotto with goat cheese 

Tip: Grate lemon zest on top at the end for extra flavor and a beautiful presentation. 

Cannelloni with spinach, ricotta & herb-garlic cheese 

The oven does the work; inside is soft spinach-ricotta with savory Herbs & Garlic cheese. 

How to make it: Mix ricotta with finely chopped spinach and grated cheese, fill cannelloni, pour over tomato sauce, and bake until bubbling. 

Recipe:Cannelloni with spinach, ricotta and Henri Willig Herbs & Garlic cheese 

Tip: Press the spinach well to remove excess moisture; this keeps your filling firm. 

Pumpkin tart with Gouda cheese 

Savory quiche with spiced pumpkin and aged Gouda. 

How to make it: Blind bake the crust, fill with pumpkin puree, egg, cream, and grated cheese, bake until golden brown. 

Recipe: Pumpkin tart with Gouda cheese 

Tip: Blind baking = crispy crust. Bake for 10 min. with parchment paper and weight. 

Gnocchi with Red Pesto cheese 

Creamy cashew-based pesto with Red Pesto cheese, short cooking time, and delicious results. 

How to make it: Cook gnocchi, mix with cashew pesto and grated Red Pesto cheese, add some cooking water for a creamy texture. 

Recipe: Gnocchi with Red Pesto cheese 

Tip: Reserve a little cooking water; it makes the sauce silky smooth. 

Cheese fondue with goat cheese 

Cozy dipping at the table: mix of extra-aged goat cheese and herb-garlic goat cheese in white wine. 

How to make it: Rub the pan with garlic, warm white wine, add grated extra-aged and herb-garlic goat cheese with cornstarch for binding. 

Recipe: Cheese fondue with goat cheese 

Tip: Rub the pan with garlic and add cornstarch for perfect glossy binding. 

Handy autumn cooking tips 

- Sauté mushrooms dry over high heat first, then add butter or oil: more flavour, less moisture.
- Roast pumpkin at 200 °C until caramelised, then stir it into your risotto or pasta.
- Always grate melting cheese: it melts faster and more evenly (perfect for fondue, lasagna, gratins).
- Flavour balance is about opposites: creamy cheese ↔ fresh acidity (lemon, apple), salty ↔ sweet (honey, fig).

Feeling inspired to try more autumn recipes? Dive into all our recipe ideas.
And don’t forget to share your creations and tag us, we love seeing them!