LYL for the Cottage Cooking Club

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

The choices for the month of September were/are 1. From the chapter "Comfort Food & Feast": Pinto bean chili (page 23); 2. From the chapter "Hearty Salads": Fish-free salad nicoise (page 85); 3. From the chapter "Raw Assemblies": Fennel and goat´s cheese (page 102); 4. From the chapter "Hefty Soups": Puy lentil and spinach soup (page 162); 5. From the chapter "Bready Things": Two veggie sarnies  (page 195); 6. From the chapter "Store-Cupboard Suppers": Oven-roasted roots frittata (page 234); 7. From the chapter "Pasta & Rice": Mushroom risoniotto (page 258); 8. From the chapter "Mezze & Tapas": Cauliflower pakors with tamarind raita (page 318); 9. From the chapter "Roast, Grill & Barbecue": Roasted squash (page 346) and 10. From the chapter "Side Dishes": Runner beans with tarragon and lemon (page 375).

You have until September 28th, to post your link in the comment section to this post. Thank you for participating this month!

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

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

September recipes / Rezepte für September

Hope you enjoyed our fourth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”! As we are moving into September, the recipes reflect the beginning of the colder season. By the end of September we will have prepared a quarter of the book´s recipes already.

Now onto the fifth month and the ten recipes for the month of September:

1. From the chapter "Comfort Food & Feast":
Pinto bean chili (page 23)
NOTE: you can make a late summer version with courgettes and peppers OR opt for an autumn version with mushrooms and squash

2. From the chapter "Hearty Salads":
Fish-free salad nicoise (page 85)

3. From the chapter "Raw Assemblies":
Fennel and goat´s cheese (page 102)

4. From the chapter "Hefty Soups"
Puy lentil and spinach soup (page 162)

5. From the chapter "Bready Things"
Two veggie sarnies  (page 195)

6. From the chapter "Store-Cupboard Suppers"
Oven-roasted roots frittata (page 234)

7. From the chapter "Pasta & Rice":
Mushroom risoniotto (page 258)

8. From the chapter "Mezze & Tapas":
 Cauliflower pakors with tamarind raita (page 318)

9. From the chapter "Roast, Grill & Barbecue":
Roasted squash (page 346)

10. From the chapter "Side Dishes":
Runner beans with tarragon and lemon (page 375)


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

LYL for the Cottage Cooking Club

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

The choices for the month of August were/are 1. From the chapter "Comfort Food & Feast": Chard and new potato curry (page 24); 2. From the chapter "Hearty Salads": Tahini-dressed courgette and green bean salad (page 74); 3. From the chapter "Raw Assemblies": Asian-inspired coleslaw (page 115); 4. From the chapter "Hefty Soups"

Gazpacho (page 137); 5. From the chapter "Bready Things": Tomato bruschetta  (page 199); 6. From the chapter "Store-Cupboard Suppers": Quick couscous salad with peppers and feta (page 231); 7. From the chapter "Pasta & Rice": Pasta with fennel, rocket and lemon (page 262); 8. From the chapter "Mezze & Tapas": Caponata (page 307); 9. From the chapter "Roast, Grill & Barbecue": Caramelised carrots with gremolata (page 355); 10. From the chapter "Side Dishes": Roasted tomato ketchup (page 392)

You have until August 28th, to post your link in the comment section to this post. Thank you for participating this month!

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"We all know that food can sometimes be wonderful. I think it should be wonderful everyday."

(Hugh Fearnley-Whittingstall)

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

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

August recipes / Rezepte für August

Hope you enjoyed our third month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”!

Now onto the fourth month and the ten recipes for the month of August:

1. From the chapter "Comfort Food & Feast":

Chard and new potato curry (page 24)

2. From the chapter "Hearty Salads":

Tahini-dressed courgette and green bean salad (page 74)

3. From the chapter "Raw Assemblies":

Asian-inspired coleslaw (page 115)

4. From the chapter "Hefty Soups"

Gazpacho (page 137)

5. From the chapter "Bready Things"

Tomato bruschetta  (page 199)

6. From the chapter "Store-Cupboard Suppers"

Quick couscous salad with peppers and feta (page 231)

7. From the chapter "Pasta & Rice":

Pasta with fennel, rocket and lemon (page 262)

8. From the chapter "Mezze & Tapas":

 Caponata (page 307)

9. From the chapter "Roast, Grill & Barbecue":

Caramelised carrots with gremolata (page 355)

10. From the chapter "Side Dishes":

Roasted tomato ketchup (page 392)

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

LYL for the Cottage Cooking Club

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

The choices for the month of July were/are 1. From the chapter "Comfort Food & Feast": Aubergine parmigiana (page 18) 2. From the chapter "Hearty Salads": Panzanella (page 86) 3. From the chapter "Raw Assemblies": Shaved summer veg (page 100) 4. From the chapter "Hefty Soups": River Cottage summer garden soup (page 132) 5. From the chapter "Bready Things": Bruschetta with broad beans and asparagus (page 196) 6. From the chapter "Store-Cupboard Suppers": Tomato, thyme and goat´s cheese tart (page 216) 7. From the chapter "Pasta & Rice": Pasta with raw tomato (page 254) 8. From the chapter "Mezze & Tapas": Marinated courgettes (zucchini) with mozzarella (page 314) 9. From the chapter "Roast, Grill & Barbecue": Chargrilled summer veg (page 332) and 10. From the chapter "Sweet Asides": Chocolate and beetroot ice cream OR Pea and mint ice cream (page 397).



If you have more than one post, leave all your links, please.

You have until July 28th, to post your links in the comment section to this post.