LYL for the Cottage Cooking Club

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

The choices for the month of December were/are 1. From the chapter "Comfort Food & Feasts": Corner shop spanakopita (page 54); 2. From the chapter "Hearty Salads": Roasted baby beetroot with walnuts and yoghurt dressing (page 92); 3. From the chapter "Raw Assemblies": Brussels sprouts, apple and cheddar (page 108); 4. From the chapter "Hefty Soups": Curried sweet potato soup (page 166); 5. From the chapter "Bready Things": Bruschetta with cavolo nero (page 200); 6. From the chapter "Store-Cupboard Suppers": Quick chickpea pasta (page 246); 7. From the chapter "Pasta & Rice": Leek risotto with chestnuts (page 270); 8. From the chapter "Mezze & Tapas": Sweetcorn fritters with corinader or mint raita (page 325); 9. From the chapter "Roast, Grill & Barbecue": Roasted roots with apple and rosemary (page 361) and 10. From the chapter "Side Dishes": Salsify purée (page 387).

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

Cottage Cooking Club Christmas Wishes 2014!

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

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

The Cottage Cooking Club - December Recipes

Hope you enjoyed our seventh month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”! As we are now at the beginning of December, the recipe selection reflects the season. By the end of December, we will have prepared eighty of about two hundred recipes.

Now onto the eighth month and the ten recipes for the month of December:

1. From the chapter "Comfort Food & Feasts":
Corner shop spanakopita (page 54)

2. From the chapter "Hearty Salads":
Roasted baby beetroot with walnuts and yoghurt dressing (page 92)

3. From the chapter "Raw Assemblies":
Brussels sprouts, apple and cheddar (page 108)

4. From the chapter "Hefty Soups"
Curried sweet potato soup (page 166)

5. From the chapter "Bready Things"
Bruschetta with cavolo nero (page 200)

6. From the chapter "Store-Cupboard Suppers"
Quick chickpea pasta (page 246)

7. From the chapter "Pasta & Rice":
Leek risotto with chestnuts (page 270)

8. From the chapter "Mezze & Tapas":
Sweetcorn fritters with corinader or mint raita (page 325)

9. From the chapter "Roast, Grill & Barbecue":
Roasted roots with apple and rosemary (page 361)

10. From the chapter "Side Dishes":
Salsify purée (page 387)


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

LYL for the Cottage Cooking Club

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

The choices for the month of November were/are 1. From the chapter "Comfort Food & Feasts": Stuffed cabbage leaves (page 38); 2. From the chapter "Hearty Salads": Couscous salad with herbs and walnuts (page 89); 3. From the chapter "Raw Assemblies": Chicory, pears and salty-sweet roasted almonds (page 118); 4. From the chapter "Hefty Soups" Chestnut and sage soup (page 158); 5. From the chapter "Bready Things": Crostini  (page 178) NOTE: as a side to the salad, the soup OR with a topping of your choice…be inspired…; 6. From the chapter "Store-Cupboard Suppers": Twice baked potatoes (page 226); 7. From the chapter "Pasta & Rice": Swede speltotto (page 283); 8. From the chapter "Mezze & Tapas": Patatas bravas (page 322); 9. From the chapter "Roast, Grill & Barbecue": Roasted parsnip chips (page 357) and 10. From the chapter "Side Dishes": Creamy potato and celeriac mash (page 388).

You have until November 30th, to post your link in the comment section to this post. Thank you for participating this month!

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

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

The Cottage Cooking Club - November Recipes

Hope you enjoyed our sixth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”! As we are moving into November, the recipe selection reflects the season. By the end of November we will have prepared seventy of about two hundred recipes.

Now onto the seventh month and the ten recipes for the month of November:

1. From the chapter "Comfort Food & Feasts":
Stuffed cabbage leaves (page 38)

2. From the chapter "Hearty Salads":
Couscous salad with herbs and walnuts (page 89)

3. From the chapter "Raw Assemblies":
Chicory, pears and salty-sweet roasted almonds (page 118)

4. From the chapter "Hefty Soups"
Chestnut and sage soup (page 158)

5. From the chapter "Bready Things"
Crostini  (page 178) NOTE: as a side to the salad, the soup OR with a topping of your choice…be inspired…

6. From the chapter "Store-Cupboard Suppers"
Twice baked potatoes (page 226)

7. From the chapter "Pasta & Rice":
Swede speltotto (page 283)

8. From the chapter "Mezze & Tapas":
Patatas bravas (page 322)

9. From the chapter "Roast, Grill & Barbecue":
Roasted parsnip chips (page 357)

10. From the chapter "Side Dishes":
Creamy potato and celeriac mash (page 388)


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 28th.

LYL for the Cottage Cooking Club

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

The choices for the month of October were/are 1. From the chapter "Comfort Food & Feast": 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 and 10. From the chapter "Sweet Asides": Pumpkin and raisin tea loaf (page 394).

You have until October 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 October recipes

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

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!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

"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.

July Recipes / Juli Rezepte

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

Now onto the third month and the ten recipes for the month of July:

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)

10. From the chapter "Sweet Asides":
Chocolate and beetroot ice cream
OR
Pea and mint ice cream (page 397)

There are lots of tomatoes in there - considering that we are in the midst of summer, they are at their best right now, so the recipe choices mirror that fact.

Please remember to leave a comment with your personal choices by July 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 July 28th.

LYL for the Cottage Cooking Club

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

The choices for the month of June were/are 1. From the chapter "Comfort Food & Feast": Lettuce, spring onion and cheese tart (page 44) 2. From the chapter "Hearty Salads": New potato, tomato and boiled egg salad (page 76) 3. From the chapter "Raw Assemblies": Crudités with tarator sauce (page 105) 4. From the chapter "Hefty Soups" Cucumber and lettuce vichyssoise (page 134) 5. From the chapter "Bready Things" Pizza with new potatoes and blue cheese (page 182) 6. From the chapter "Store-Cupboard Suppers" Frittata with summer veg and goat´s cheese (page 232) 7. From the chapter "Pasta & Rice": Baby carrot and broad bean risotto (page 269) 8. From the chapter "Mezze & Tapas": Vegetable tempura with chilli dipping sauce (page 308) 9. From the chapter "Roast, Grill & Barbecue": Honey roasted cherry tomatoes (page 343) 10. From the chapter "Side Dishes": Steamed veg with a hint of garlic (page 372).

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

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

June Recipes / Juni Rezepte

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

The ten recipes for the month of June are the following:

1. From the chapter "Comfort Food & Feast":
Lettuce, spring onion and cheese tart (page 44)

2. From the chapter "Hearty Salads":
New potato, tomato and boiled egg salad (page 76)

3. From the chapter "Raw Assemblies":
Crudités with tarator sauce (page 105)

4. From the chapter "Hefty Soups"
Cucumber and lettuce vichyssoise (page 134)

5. From the chapter "Bready Things"
Pizza with new potatoes and blue cheese (page 182)

6. From the chapter "Store-Cupboard Suppers"
Frittata with summer veg and goat´s cheese (page 232)

7. From the chapter "Pasta & Rice":
Baby carrot and broad bean risotto (page 269)

8. From the chapter "Mezze & Tapas":
Vegetable tempura with chilli dipping sauce (page 308)

9. From the chapter "Roast, Grill & Barbecue":
Honey roasted cherry tomatoes (page 343)

10. From the chapter "Side Dishes":
Steamed veg with a hint of garlic (page 372)



Please remember to leave a comment with your personal choices by June 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 June 28th.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

(Hugh Fearnley-Whittingstall)

LYL for the Cottage Cooking Club

Hope you enjoyed our first month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”! Starting today, you can leave your links to your personal May post here.

The choices for the month of May were/are Courgette and rice filo pie (page 51), Rocket, fennel and puy lentil salad (page 82), Radishes with butter and salt OR Fennel and goat´s cheese (page 102), Pea and parsley soup (page 141), Asparagus pizza (page 185), Spring onion galette (page 220), Quinoa with courgettes and onions (page 279), Lemony guacamole OR Carrot hummus (page 296), Roasted aubergine boats (page 344), Stir-fried cauliflower (page 376).

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

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

May Recipes / Mai Rezepte

The ten recipes for the month of May are the following: 1. From the chapter "Comfort Food & Feast": Courgette and rice filo pie (page 51) 2. From the chapter "Hearty Salads": Rocket, fennel and puy lentil salad (page 82) 3. From the chapter "Raw Assemblies": Radishes with butter and salt OR Fennel and goat´s cheese (page 102) 4. From the chapter "Hefty Soups" Pea and parsley soup (page 141) 5. From the chapter "Bready Things" Asparagus pizza (page 185) 6. From the chapter "Store-Cupboard Suppers" Spring onion galette (page 220) 7. From the chapter "Pasta & Rice": Quinoa with courgettes and onions (page 279) 8. From the chapter "Mezze & Tapas": Lemony guacamole OR Carrot hummus (page 296) 9. From the chapter "Roast, Grill & Barbecue": Roasted aubergine boats (page 344) 10. From the chapter "Side Dishes": Stir-fried cauliflower (page 376) Please remember to leave a comment with your personal choices by May 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 May 28th.

Die zehn Rezepte für den Monat Mai sind die folgenden: 1. Aus dem Kapitel "Comfort Food & Feast": Courgette and rice filo pie (Seite 51) 2. Aus dem Kapitel "Hearty Salads": Rocket, fennel and puy lentil salad (Seite 82) 3. Aus dem Kapitel "Raw Assemblies": Radishes with butter and salt ODER Fennel and goat´s cheese (Seite 102) 4. Aus dem Kapitel "Hefty Soups": Pea and parsley soup (Seite 141) 5. Aus dem Kapitel "Bready Things": Asparagus pizza (Seite 185) 6. Aus dem Kapitel "Store-Cupboard Suppers": Spring onion galette (Seite 220) 7. Aus dem Kapitel "Pasta & Rice": Quinoa with courgettes and onions (Seite 279) 8. Aus dem Kapitel "Mezze & Tapas": Lemony guacamole ODER Carrot hummus (Seite 296) 9. Aus dem Kapitel "Roast, Grill & Barbecue": Roasted aubergine boats (Seite 344) 10. Aus dem Kapitel "Side Dishes": Stir-fried cauliflower (Seite 376) Bitte daran denken einen Kommentar mit den ausgesuchten Gerichten bis zum 7. Mai unter diesen Post lassen. Bitte daran denken einen Kommentar zusammen mit dem Link zu eurem Blogpost bis zum 28. Mai unter den LYL-Post hinterlassen.

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The Cottage Cooking Club - Rules / Regeln

Welcome to the Cottage Cooking Club! This is an online cooking group dedicated to “River Cottage Veg Everday”, by Hugh Fearnley-Whittingstall. We are going to cook our way through the book starting in May of 2014. The goal of this group is to cook all the recipes from the book, as a group, not individually. As a member of this group, I would like to ask that you abide by a few “Cottage Cooking Club rules”. You must own a copy of the book, “River Cottage Veg Everday”, by Hugh Fearnley-Whittingstall. On the first day of each month, I will put up a list with ten (10) recipes that were chosen for that particular month on the Cottage Cooking Club (hereinafter the “CCC”) page – the recipes will be chosen based on seasonality. You then have seven (7) days, first, to decide how many recipes from the 10 listed recipes you would like to cook and second, to leave a comment on the CCC page with your choices – feel free to cook along as few or as many as you can. There is no requirement to cook all of them. When choosing your recipe(s), it does not matter whether other members of the group will cook the same recipe(s). Of course, I will cook along as well and in order to ensure that we, as a group, cook all the recipes, I will pick the recipes that were not chosen by the other members and then some.  You then have until the 28th of each month to blog about the recipe(s) you made. All recipes for a given month will be put together in one (1) post. You will then have to leave a comment with a link to your blogpost on the CCC page. At the end of ten (10) months, when we are halfway through the book, we will have a “make up” month, in order to give all participants a chance to cook the recipe(s) that they have not had a chance to make so far. For copyright reasons, please do NOT post the actual recipes on your blog. I encourage everyone to purchase their own book in order to belong to the group. CCC GUEST BLOGGER: as of August 2014 we will have a category called "CCC Guest Blogger". You will be able to participate for one month, then decide whether you would like to join the CCC. Please leave a comment below, if you are interested. To summarize, you will be required to consult the CCC page three (3) times a month. First, to view the list of recipes on the first of each month. Second, a week later, to leave a comment with respect to your choices. And thirdly, on the 28th of each month to leave a comment with the link to your blog post. There will be only one (1) CCC post per month on your personal blog. In order to register with the CCC group, please leave a comment below. If you have questions about the group, please email me at andrea AT thekitchenlioness DOT de. I hope you will join me and encourage some fellow blogging friends to do the same! Thank you, Andrea

Herzlich willkommen zum Cottage Cooking  Club! Dies ist eine Online-Kochgruppe, die sich Hugh Fearnley-Whittingstalls Rezepten aus „River Cottage Veg Everyday“ widmet. Wir werden im Mai 2014 damit beginnen, uns als Gruppe gemeinsam durch das Buch zu kochen. Als Mitglied der Gruppe sollte man einige Regeln des „Cottage Cooking Clubs“ beherzigen. Man sollte sich das Buch „River Cottage Veg Everyday“ von Hugh Whittingstall besorgen. Am Ersten jeden Monats werde ich eine Liste von zehn (10) Rezepten für den jeweiligen Monat veröffentlichen. Diese Liste werde ich auf der Cottage Cooking Club Seite („CCC“) posten. Die Rezepten werden nach saisonalen Gesichtspunkten ausgesucht. Dann haben die Teilnehmer sieben (7) Tage Zeit, sich erstens von der Liste so viele Rezepte auszusuchen, wie sie kochen möchte. Und um zweitens einen Kommentar auf der CCC Seite mit der persönlichen Auswahl der Rezepte zu hinterlassen – man kann also so wenige oder so viele Rezepte auszusuchen, wie man möchte. Man muss auch nicht alle Rezepte kochen. Bei der Auswahl der Rezepte braucht man auch keine Rücksicht darauf nehmen, ob die anderen Mitglieder der Gruppe sich die gleichen Rezepte von der Liste ausgesucht haben. Ich werde selbstverständlich auch mitkochen. Bei der Auswahl der Rezepte werde ich in der Regel zunächst diejenigen kochen, die für den jeweiligen Monat noch nicht ausgewählt wurden und dann noch einige andere von der Liste.So werden alle Rezepte in der Gruppe gekocht. Die Teilnehmer haben immer bis zum 28. des Monats Zeit, über die gekochten Rezepte zu bloggen. Alle Rezepte für einen Monat werden in einem (1) Post zusammengefasst. Man muss dann nur noch einen Kommentar mit dem Link zu dem eigenen Blogpost auf der CCC-Seite hinterlassen. Nach zehn (10) Monaten werden wir uns auf diese Weise durch die Hälfte des Buches gekocht haben. Dann gibt es einen Monat, in dem allen Mitgliedern die Möglichkeit gegeben wird, diejenigen Rezepte „nachzuholen“, die sie gerne noch gekocht hätten, es aber nicht geschafft haben. Aus urheberrechtlichen Gründen, werden die Mitglieder der Gruppe werden gebeten, die Rezepte NICHT zu veröffentlichen. Ich ermuntere jeden, der zu der Gruppe gehören möchte, sein eigenes Buchexemplar zu besorgen. CCC Gast Blogger: falls man für einen Monat mit uns kochen möchte und sich dann erst entscheiden möchte, ob man weiter mit dem CCC kochen möchte, bitte hier einen Kommentar hinterlassen - das geht ab August 2014. Zusammenfassend kann man sagen, dass die Mitglieder dreimal (3) im Monat die CCC-Seite besuchen müssen. Einmal, um am ersten Tag des Monats die Liste der Rezepte einzusehen. Dann eine Woche später, um einen Kommentar mit der persönlichen Auswahl der Rezepte zu posten. Und ein drittes Mal, am 28. des Monats, um einen Kommentar mit dem Link zu dem persönlichen Blogpost zu hinterlassen. Jeder Teilnehmer muss demnach jeden Monat einen (1) CCC-Post auf seinem Blog erstellen. Um sich anzumelden bitte unter diesem Post einen Kommentar hinterlassen. Falls es noch irgendwelche Fragen zu klären gibt, bitte einfach eine Mail schicken an andrea AT thekitchenlioness DOT de. Ich hoffe, ihr macht mit und fragt eure bloggenden Freunde, ob sie auch Interesse haben mitzumachen. Lieben Dank, Andrea