LYL for the Cottage Cooking Club

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

The choices for the month of June were/are: 1. From the chapter "Comfort Food & Feast": Beet top (or chard) and ricotta tart (page 47) – NOTE: if you cannot find beet tops, use chard or spinach or any other early summer greens; 2. From the chapter "Hearty Salads": New potato salad „tartare“ (page 79); 3. From the chapter „ Raw Assemblies“: Tomatoes with herbs (page 121) - NOTE: feel free to use a variety of fresh herbs here; 4. From the chapter „Hefty Soups“: Ribollita (page 151); 5. From the chapter  „Bready Things“: Bruschetta with garlicky broad bean purée, ricotta and mint (page 196); 6. From the chapter „Store-cupboard suppers“: Tomato and olive couscous (page 231) - NOTE: you can use a variety of olives here as well; 7. From the chapter „Pasta & Rice“: Macaroni peas (page 264) - NOTE: use fresh OR frozen peas here; 8. From the chapter „Mezze & Tapas“: Pistachio dukka (page 294)  - NOTE: you can also use almonds here or other nuts of your liking; 9. From the chapter „Roast, Grill & Barbecue“: Halloumi, new potato and tomato kebabs (page 334) - NOTE: use any veg you would like here, no reason to restrict the recipe to potatoes and tomatoes; 10. From the chapter „Side Dishes“: Leeks (and greens) with coconut milk (page 378) – NOTE: if you cannot find leeks, use spring onions here. And for the „greens“ use any „greens“ that are in season where you live such as spinach.

RECIPES COMPLETED:

For the recipes that we have prepared so far, please consult the up-dated list here:  http://cottage-cooking-club.blogspot.de/p/1.html

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Thank you! Lieben Dank! Merci beaucoup!