LYL for the Cottage Cooking Club

Hope you enjoyed our seventh month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”. You can now leave your link to your personal November post here.

The choices for the month of November were/are 1. From the chapter "Comfort Food & Feasts": Stuffed cabbage leaves (page 38); 2. From the chapter "Hearty Salads": Couscous salad with herbs and walnuts (page 89); 3. From the chapter "Raw Assemblies": Chicory, pears and salty-sweet roasted almonds (page 118); 4. From the chapter "Hefty Soups" Chestnut and sage soup (page 158); 5. From the chapter "Bready Things": Crostini  (page 178) NOTE: as a side to the salad, the soup OR with a topping of your choice…be inspired…; 6. From the chapter "Store-Cupboard Suppers": Twice baked potatoes (page 226); 7. From the chapter "Pasta & Rice": Swede speltotto (page 283); 8. From the chapter "Mezze & Tapas": Patatas bravas (page 322); 9. From the chapter "Roast, Grill & Barbecue": Roasted parsnip chips (page 357) and 10. From the chapter "Side Dishes": Creamy potato and celeriac mash (page 388).

You have until November 30th, to post your link in the comment section to this post. Thank you for participating this month!

Peas (P´s) & Cukes (Q´s) for Novermber recipes

If you have any questions, concerns or suggestions with respect to the November recipes or any of the ingredients used in the recipes, please feel free to post them here: free to post them here:

The Cottage Cooking Club - November Recipes

Hope you enjoyed our sixth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”! As we are moving into November, the recipe selection reflects the season. By the end of November we will have prepared seventy of about two hundred recipes.

Now onto the seventh month and the ten recipes for the month of November:

1. From the chapter "Comfort Food & Feasts":
Stuffed cabbage leaves (page 38)

2. From the chapter "Hearty Salads":
Couscous salad with herbs and walnuts (page 89)

3. From the chapter "Raw Assemblies":
Chicory, pears and salty-sweet roasted almonds (page 118)

4. From the chapter "Hefty Soups"
Chestnut and sage soup (page 158)

5. From the chapter "Bready Things"
Crostini  (page 178) NOTE: as a side to the salad, the soup OR with a topping of your choice…be inspired…

6. From the chapter "Store-Cupboard Suppers"
Twice baked potatoes (page 226)

7. From the chapter "Pasta & Rice":
Swede speltotto (page 283)

8. From the chapter "Mezze & Tapas":
Patatas bravas (page 322)

9. From the chapter "Roast, Grill & Barbecue":
Roasted parsnip chips (page 357)

10. From the chapter "Side Dishes":
Creamy potato and celeriac mash (page 388)


Please remember to leave a comment with your personal choice(s) by November 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 November 28th.