Hope you enjoyed our fifth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”! As we are moving into October, the recipe selection reflects the late autumn season. By the end of October we will have prepared sixty of about two hundred recipes.
Now onto the sixth month and the ten recipes for the month of October:
1. From the chapter "Comfort Food & Feasts":
Baby beet tarte tatin (page 48)
2. From the chapter "Hearty Salads":
Warm salad of mushrooms and roasted squash (page 94)
3. From the chapter "Raw Assemblies":
Carrot, orange and cashews (page 107)
4. From the chapter "Hefty Soups"
Cannellini bean and leek soup (page 165)
5. From the chapter "Bready Things"
Kale and onion pizza (page 186)
6. From the chapter "Store-Cupboard Suppers"
White beans with artichokes (page 240)
7. From the chapter "Pasta & Rice":
Vegeree (page 276)
8. From the chapter "Mezze & Tapas":
Broccoli salad with asian-style dressing (page 316)
9. From the chapter "Roast, Grill & Barbecue":
Roasted brussels sprouts with shallots (page 352)
OR
Roasted cauliflower with lemon and paprika
10. From the chapter "Sweet Asides":
Pumpkin and raisin tea loaf (page 394)
Please remember to leave a comment with your personal choice(s) by October 7th at the end of this post.
Please remember to leave a comment with the link to your blog post on the LYL post by October 28th.
Everything looks wonderful, but I'll commit to the following:
ReplyDeleteWarm salad of mushrooms and roasted squash
Carrot, orange and cashews
Cannellini bean and leek soup with chile oil
Kale and onion pizza
White beans with artichokes
Broccoli salad with asian-style dressing
Roasted cauliflower with lemon and paprika
Pumpkin and raisin tea loaf
Thanks again for everything, Andrea.
Dera Zosia, looks like you will have an utterly delicious, healthy and fun month of October ahead! Great choices and thank you for letting me know about them!
DeleteEnjoy!
Andrea
Hello Andrea, thank you for another month of interesting selections. I shall try the broccoli salad with Asian style dressing and the Pumpkin and Raisin Tea Loaf, from there, will add on as time permits between some blog changes (painful and time consuming) and photography classes! Thanks again and wishing all a fantastic and tasty month ahead!
ReplyDeleteDear Peggy, do enjoy your photography classes, good luck with the blog changes and have fun with the recipes if time permits!
DeleteThank you for particpating again this month,
Andrea
Andrea, what an interesting line-up!! So many things that look good, and some very new! What a fun month. Below are my choices. I have one week when I'm not traveling (well, except on a Monday coming home from a wedding!), so hopefully this will all come together. Excited as always to try some new things from this book. And of course, I can't wait to be blown away by your stunning photography and charming family.
ReplyDeleteBaby beet tarte tatin (page 48)
Warm salad of mushrooms and roasted squash (page 94)
Roasted brussels sprouts with shallots (page 352)
Pumpkin and raisin tea loaf (page 394)
I'm totally intrigued by Vegeree (page 276), so I might attempt that as extra credit!
Dear Candy, I know that this a very busy time of year for you so hopefully you will be able to take some time off during the month of October or simply take it more slowly...if you are able to squeeze in some of these recipes, I would be delighted and look forward to your post!
DeleteHave a good month of October, dear friend!
Andrea
Good Evening, Andrea. Summer is over (it snowed this week) and my family is juist finishing a wonderful week-long visit. Now I have the time to take a deep breath and slow down (something I know you cannot do right now with your busy family). This month I would like to make the Baby beet tarte tat in; Roasted brussels sprouts with shallots and probably the roasted cauliflower also. I have never heard of Vegeree so I will make that also. And, I want to bake the pumpkin and raisin tea loaf. I understand that I can substitute our light brown sugar for light muscovado sugar. I am looking forward to this months recipes and will be posting periodically throughout the month.
ReplyDeleteDear Mary, with respect to the light brown sugar - you are right. Sometimes I use the Muscovado from the "British Shop" around here but most ot the time, I sub with light brown baking sugar (form the Netherlands! - so much for global cooking)....with much success...
DeleteFrom the pictures that you posted on FB, you had a wonderful time with your family - you all look so very happy in the pictures. We are an a two-week fall break, meaning that everyone at the house wants to be kept busy!
Lots of love and thank you for letting me know about your selections!
Andrea
Oh it is difficult to choose - they all sound wonderful once again. I will be making all but one, the Carrot, Orange, and Cashews. The oranges have been quite flavorless - unless I get lucky and find some tasty ones. Maybe I can do a make-up of this recipe in November, when blood oranges come into season. Thanks, Andrea! Enjoy your fall break. :)
ReplyDeleteCathleen, of course you are right with respect to the oranges but I thought that at the end of October as we get lovely oranges from the South of EU, this might be considered a seasonal choice, blood oranges from Italy are only available starting December around here. Thank you for letting me know about your choices for the month of October!
DeleteAndrea! I will be making all ten recipes after all. I was at the market today, and they have brought in oranges from Chile. These have more flavor than the ones we were getting from (I think) Australia. So I can now make the Carrot, Orange, and Cashews recipe. Woohoo!
DeleteCathleen, I am relieved, for a moment I thought I had chosen a recipe not realy doable in your neck of the woods...seriously, thank you for letting me know. Another month filled with delicious Cottage Cooking ahead of you. Sounds delightful!
DeleteI did a little dance when I saw the Baby Beet Tarte Tatin as I have been wanting to make that since I got the book! So, this month I will attempt to make:
ReplyDeleteBaby Beet Tart Tatin
Warm Salad of Mushroom & Roasted Squash
Vegeree
Roasted Cauliflower w/lemon & paprika
Pumpkin & Raisin Tea Loaf
If I can squeeze in a few more (the Broccoli Salad with Asian Style Dressing sounds delicious) I will.
Great line up! Thanks.
Thank you for letting me - of course, I aim to please, so I am gald that my selections made you happy. All your selections sound delicious indeed! Have fun and enjoy some great food in the month of October!
DeleteHi Andrea, I love the transition to fall vegetables. It gets one into to spirit of the new season. Such great choices that I want to make them all. However, to be realistic, I plan to make White Beans with Artichokes, Roasted cauliflower, and the warm salad with mushrooms and squash. Can't wait to see what you do. Happy October (and Octoberfest!)
ReplyDeleteDear Betsy, thank you very much for letting me know - I am aiming for Baby beet tarte tatin, Cannellini bean and leek soup, Kale and onion pizza, Broccoli salad, Roasted brussels sprouts with shallots & Roasted cauliflower with lemon and paprika and the Pumpkin and raisin tea loaf - we shall see!
DeleteEnjoy a nice and delicious month of October,
Andrea
Just wanted to let you know that my September post will be up on Wednesday (finally). I had no idea that adding in one more thing last weekend would get me so off schedule!
ReplyDeleteHere are my choices for October:
Carrot, orange and cashews (page 107)
Vegeree (page 276)
Broccoli salad with asian-style dressing (page 316)
Roasted cauliflower with lemon and paprika (page 352)
Teresa, thank you very much for your selections - happy October cooking!
DeleteAndrea
That cannellini & leek soup sounds interesting, although I really had a hard time deciding, Andrea. So many good choices.
ReplyDeleteHope your week started nicely. xo
Colette, the soup is nice, I have made it and the kids really enjoyed it as well. I am sure you will enjoy the ease of this recipe too.
DeleteAndrea love, I did it w a cute Halloween decoration! http://www.cocointhekitchen.com/2014/10/spooky-soup-cottage-zucchini-cannellini.html Hope you like it. Wishing you and your sweet family a very lovely w/end. xoox
DeleteHi Andrea, I’m a day late but would like to participate this month. Pumpkin and Raisin Tea bread and Roasted brussels sprouts with shallots (page 352) See you on the 28th!
ReplyDeleteKathy, wonderful,to have you onboard this month. I can assure you that the Tea Bread is nice and does keep well for a few days. The Roasted Brussels Sprouts are a dish made for brussel sprout lovers. Enjoy!
DeleteHi Andrea, Obviously I’m also doing the Baby Beet Tarte Tatin…I’ve made it twice now…loved it!
DeleteHi Andrea, sorry I'm late, will prepare the:
ReplyDeleteCannellini bean and leek soup and the Roasted cauliflower with lemon and paprika. Thanks!
Cheri, thank you for letting me know about your selections! Enjoy the recipes!
DeleteSo sorry for being late. I made the Vegeree and Roasted Cauliflower tonight. I hope to get a few more done, but it's going to be a crazy month. Thanks for hosting as always, Andrea.
ReplyDeleteDear Jora, sounds good to me. Do not worry about cooking more than you can fit in your regular cooking schedule comfortably. Thank you for letting me know! Hope that October will not be to crazy after all.
DeleteAndrea
The cannellini/leek soup is ready! Hope you enjoy my post...http://www.cocointhekitchen.com/2014/10/spooky-soup-cottage-zucchini-cannellini.html
ReplyDeleteColette, you are early...thank you for your link. Hope you enjoyed the Soup ( we rather enjoyed this one too). Would you be so kind as to post your link in the LYL ( leave your link) post later this month again - if you do not get a chance to do that, I will post it for your.
DeleteThank you for your participation this month!
Andrea