LYL for the Cottage Cooking Club

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

The choices for the month of November were/are: 1. From the chapter of Comfort Food & Feasts: Chili, cheese and rosemary polenta with tomato sauce (page 58); 2. From the chapter of Raw Assemblies: Celery, orange and pecans (page 116); 3. From the chapter of Hefty Soups: Parsnip and ginger soup (page 157); 4. From the chapter of Bready Things: Hot squash foldover (page 189); 5. From the chapter of Store-Cupboard Suppers: Lentil and tomato salad (page 237); 6. From the chapter of Pasta & Rice: Kale speltotto with goat´s cheese (page 280); 7. From the chapetr of Mezze & Tapas: Beetroot and walnut hummus (page 300); 8. From the chapter of Roast, Grill & Barbecue: Roast new potatoes with two mojo sauces (page 358); 9. From the chapter of Side Dishes: Jerusalem artichoke frying pan gratin (page 382); 10. From the chapter of Sweet Asides: Tea loaf of your choosing (either courgettes/zucchinis, carrots or beetroot) (page 394).


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

Happy & Healthy Thanksgiving 2015!

Wishing all our American members of The Cottage Cooking Club, all our American friends & followers and all those celebrating today, a Very Happy & Healthy Thanksgiving!

May we all enjoy a day that is filled with delicious food and gratitude for all that we have in life! 

Posting Date Change

Dear fellow members of The Cottage Cooking Club, please remember that due to Thanksgiving in the US on November 26, we have moved the posting date from November 28 to November 30th!

Thank you! Merci beaucoup! Dankeschön!

The Cottage Cooking Club - November Recipes

My dear fellow members of The Cottage Cooking Club:

Now we are at the beginning of November and therefore into our nineteenth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”. This month we will be preparing recipes with seasonal, late fall/early winter produce.

PLEASE feel free to substitute or add local vegetables to the recipes as it is always best to cook with what you can find at your local farmers´markets and greengrocers.

1. From the chapter of Comfort Food & Feasts:
Chili, cheese and rosemary polenta with tomato sauce (page 58)

2. From the chapter of Raw Assemblies:
Celery, orange and pecans (page 116)

3. From the chapter of Hefty Soups:
Parsnip and ginger soup (page 157)

4. From the chapter of Bready Things:
 Hot squash foldover (page 189)

5. From the chapter of Store-Cupboard Suppers:
Lentil and tomato salad (page 237)

6. From the chapter of Pasta & Rice:
Kale speltotto with goat´s cheese (page 280)

7. From the chapetr of Mezze & Tapas:
Beetroot and walnut hummus (page 300)

8. From the chapter of Roast, Grill & Barbecue:
Roast new potatoes with two mojo sauces (page 358)

9. From the chapter of Side Dishes:
Jerusalem artichoke frying pan gratin (page 382)

10. From the chapter of Sweet Asides:
Tea loaf of your choosing (either courgettes/zucchinis, carrots or beetroot) (page 394)

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 30th (due to Thanksgiving in the US on Nov. 26, we are moving the posting date).

Please note that after the November post, we will have about forty (40) recipes left, leaving 4 more posts after this one, unless we do another make-up post.

Thank you! Merci beaucoup! Vielen Dank!

Happy & Healthy Halloween!

Wishing all members & followers of The Cottage Club a very Happy and Healthy Halloween today!

LYL for the Cottage Cooking Club

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

The choices for the month of October were/are: 1. From the chapter of Comfort Food & Feasts: Cauliflower and chickpea curry (page 27); 2. From the chapter of Hearty Salads: Roasted parsnip, puy lentil and watercress salad (page 90, NOTE: Feel free to sub the watercress with rocket or other seasonal greens); 3. From the chapter of Raw Assemblies: Beetroot with walnuts and cumin (page 113); 4. From the chapter of Hefty Soups: Porotos granados (page 146); 5. From the chapter of Bready Things: Poached egg on toast (page 210); 6. From the chapter of Store-Cupboard Suppers: Basil and mozzarella tart (page 216); 7. From the chapter of Pasta & Rice: Orecchiette with chickpeas and cavolo nero (page 261, NOTE: feel free to sub the cavolo nero with kale or other seasonlal greens); 8. From the chapetr of Mezze & Tapas: Oven-dried tomatoes (page 304); 9. From the chapter of Roast, Grill & Barbecue: Grilled aubergines with chili and honey (page 340); 10. From the chapter of Side Dishes: Garlic and caraway (fall) greens (page 372).

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

The Cottage Cooking Club - October Recipes

My dear fellow members of The Cottage Cooking Club:

Hope you enjoyed our "September make-up month". Now that we are at the beginning of October and therefore into our eigthteenth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”. This month we will be preparing recipes with seasonal, fall produce.

PLEASE feel free to substitute or add fresh, local vegetables to the recipes as I would love for you to get cooking with what you can best get find at your local farmers´markets and roadside farm stands.

Now onto the ten recipes for this month, our MOTTO being "OKTOBERFEST" (feel free to interprete this "motto" liberally):


1. From the chapter of Comfort Food & Feasts:
Cauliflower and chickpea curry (page 27)

2. From the chapter of Hearty Salads:
Roasted parsnip, puy lentil and watercress salad (page 90) -
NOTE: Feel free to sub the watercress with rocket or other seasonal greens

3. From the chapter of Raw Assemblies:
Beetroot with walnuts and cumin (page 113) 

4. From the chapter of Hefty Soups:
Porotos granados (page 146) 

5. From the chapter of Bready Things:
 Poached egg on toast (page 210) 

6. From the chapter of Store-Cupboard Suppers:
Basil and mozzarella tart (page 216) 

7. From the chapter of Pasta & Rice:
Orecchiette with chickpeas and cavolo nero (page 261)
NOTE: feel free to sub the cavolo nero with kale or other seasonlal greens  

8. From the chapetr of Mezze & Tapas:
Oven-dried tomatoes (page 304) 

9. From the chapter of Roast, Grill & Barbecue:
Grilled aubergines with chili and honey (page 340) 

10. From the chapter of Side Dishes:
Garlic and caraway (fall) greens (page 372)

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.