LYL for the Cottage Cooking Club

We have now completed our fifthteenth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”. You can now leave your link to your personal July post at the end of this post AND at any time on The Cottage Cooking Club facebook page!!!

The choices for the month of July were/are: 1. From the chapter „Comfort Food & Feasts“: Peperonata – NOTE: this can be served warm or at room temp, you can add it to pasta or enjoy with bread maybe as part of an antipasto spread (page 20); 2. From the chapter „Hearty Salads“: Summer Couscous Salad (page 89); 3. From the chapter „Raw Assemblies“: Marinated Cucumber with Mint (page 122); 4. From the chapter „Hefty Soups“: Mexican tomato and bean soup (page 138); 5. From the chapter „Bready Things“: Celery and blue cheese bruschetta (page 199); 6. From the chapter"Store-Cupboard Suppers“: Green beans, new potatoes and olives (page 222); 7. From the chapter "Pasta & Rice“: Summer stir-fry with egg-fried rice (page 286); 8. From the chapter „Mezze & Tapas“: Simple globe artichokes (page 310); 9. From the chapter „Roast, Grill & Barbecue“: Charred baby leeks with romesco (page 336); 10. From the chapter „Side Dishes“: Runner beans with tomatoes and garlic (page 375)

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