October recipes / Rezepte für Oktober

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.

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.