Daily menu, October 13: warming leek and potato soup, creamy bell pepper pasta, and delightful pineapple upside down cake

Tuesday 13 October 2026 15:00 - Juliette Hess
Daily menu, October 13: warming leek and potato soup, creamy bell pepper pasta, and delightful pineapple upside down cake
As the leaves turn and the air grows crisp, there's nothing quite like a comforting meal to warm the soul. Our daily menu for October 13 features a delightful combination of flavors and textures, starting with a hearty leek and potato soup that is both easy to prepare and incredibly satisfying. This soup is a perfect way to embrace the seasonal vegetables of autumn, providing a warm embrace on chilly days. Following this comforting starter, we dive into a vibrant creamy bell pepper and mint pasta that bursts with Mediterranean flavors. The sweetness of bell peppers combined with fresh mint creates a dish that is not only visually appealing but also a treat for the palate. Finally, we conclude our meal with a classic pineapple upside down cake, a sweet and tangy dessert that is sure to bring a smile to your face. This menu is designed to offer a balance of warmth, flavor, and sweetness, making it ideal for a cozy gathering or a comforting dinner at home.

Easy and quick leek and potato soup

This leek and potato soup is a classic comfort dish, perfect for warming up during the colder months. Made with simple ingredients like potatoes, leeks, and a hint of butter, this soup is both nutritious and satisfying. The addition of a stock cube enhances the flavor, while salt and pepper bring everything together. Serve it with crunchy garlic bread croutons for an extra touch of texture and flavor. It's a delightful starter that sets the tone for a cozy meal.
Easy and quick leek and potato soupRecipe Easy and quick leek and potato soup

During the cold autumn and winter days, nothing beats a good homemade soup to warm you up! Easy to make, it's also a great recipe tip to load up on seasonal vegetables. Try the combination of potatoes and leeks, and feel free to add some crunch with...

Creamy bell pepper and mint pasta

Indulge in this creamy bell pepper and mint pasta, a dish that embodies the essence of Mediterranean cuisine. The vibrant colors of red and yellow bell peppers combined with fresh mint create a visually stunning and flavorful meal. The creamy sauce, made from blending the cooked peppers with Parmigiano Reggiano and red onion, coats the pasta beautifully. This dish is not only a feast for the eyes but also a perfect vegetarian option for any occasion, whether it's a casual lunch or a dinner party.
Creamy bell pepper and mint pastaRecipe Creamy bell pepper and mint pasta

Pasta with bell peppers and mint is a colorful, creamy first course full of Mediterranean flavor. The sweetness of red and yellow bell peppers pairs beautifully with the freshness of fresh mint , creating an original and well-balanced flavor....

Pineapple upside down cake

Finish your meal on a sweet note with a pineapple upside down cake. This delightful dessert features layers of fresh or canned pineapple, topped with maraschino cherries for a pop of color. The cake itself is moist and flavorful, thanks to the combination of butter, eggs, and a hint of almond extract. It's a nostalgic treat that brings back memories of family gatherings and celebrations, making it the perfect ending to a comforting meal.
Pineapple upside-down cakeRecipe Pineapple upside-down cake

A yummy dessert, with fresh and canned pineapple. What's not to love!

Frequently asked questions

What can I serve with the leek and potato soup?
Garlic bread croutons or a side salad pair well with this soup.

Can I make the creamy bell pepper and mint pasta ahead of time?
Yes, you can prepare the sauce in advance and cook the pasta fresh when ready to serve.

What type of pasta works best for the creamy bell pepper dish?
Paccheri is recommended, but you can use any pasta shape you prefer.

How should I store leftover pineapple upside down cake?
Store it in an airtight container in the refrigerator for up to 3 days.

Can I use frozen pineapple for the upside down cake?
Yes, frozen pineapple can be used, but make sure to thaw and drain it well before using.

Shopping list

Easy and quick leek and potato soup
  • 1 lb potatoes
  • 3 medium leeks
  • 1 shallot
  • 1 stock cube
  • butter
  • salt
  • pepper
  • water
Creamy bell pepper and mint pasta
  • 7 oz pasta (paccheri or other)
  • 2 cups bell peppers, red and yellow, sliced or diced
  • ¼ cup red onion, chopped
  • 3 tbsp dry white wine
  • ⅓ cup grated Parmigiano Reggiano
  • 10–12 fresh mint leaves
  • Extra-virgin olive oil to taste
  • Salt to taste
  • Black pepper to taste
Pineapple upside down cake
  • 4 eggs
  • ½ cup butter
  • 1 cup packed light brown sugar
  • 4 or 5 slices fresh pineapple or (20 ounce) can sliced pineapple
  • 10 maraschino cherries
  • ¾ cup sifted flour
  • ¼ cup corn starch
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup white sugar
  • 1 teaspoon almond extract
  • ¼ cup sour cream
  • ½ cup canned crushed pineapple juice
Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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