Easing ourselves into Autumn has never been simpler - the weather has been so kind on us in September that the shift from summer months to colder days has been almost seamless.
At Nest we celebrate all the seasons and cherish the little things. Holly and Mike, our founders, love autumnal walks in the forest and foraging with their little daughters. The warm colours all around and cold, fresh air call for cosy nights in, woolly socks and a spiced hot chocolate.
As kitchen designers we love autumnal, dark shades in the kitchens - forest greens, terracotta, mustard. They are very bold colours but if you get the design right they look absolutely stunning. Moody kitchens are made for this time of the year, have a look at our favourite picks!
If you’re choosing dark kitchen cabinetry you can use a trick of painting the walls and panelling the same colour-this way the units blend in which is a good solution for smaller spaces when you want be brave with the colour but keep it feeling spacious.
When not restricted by space, a muted -white or light grey kitchen with a strong colour on the island makes a design statement but doesn’t feel too heavy or overwhelming.
Mustard yellow on kitchen units softened by adding a solid wood worktop or used as an accent on a splash back? We love both ideas!
Another great thing about autumn is the rich flavours in seasonal cooking. Using what’s available at the moment and creating simple, delicious meals. Last weekend we picked our own pumpkin and made this quick and easy snack - hope you like it!
Cinnamon roasted pumpkin
- 1 small pumpkin or 1/4 large pumpkin
- 2 tablespoons olive oil
- 1/8 teaspoon ground clove
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons packed brown sugar
- 2 teaspoons sea salt
- 2 red onions
- 4 unpeeled garlic cloves
Heat oven to 400F. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef’s knife to cut slices of pumpkin, 1-inch thick. Cut red onion into wedges.
Place pumpkin slices, red onion and garlic on baking sheet. Drizzle with olive oil and rub on both sides of pumpkin. Season with salt, spices and brown sugar. Roast for 18-20 minutes, depending on thickness of pumpkin slices (check at 15 minute mark).
Photos of kitchens used for this blog were sourced from Pinterest.