Happy New Year Wishes! - Herzliche Neujahrsgrüße!

To all my fellow members of The Cottage Cooking Club and readers of this blog: wishing you and your families much happiness and joy and blessings for the New Year!

Ich wünsche allen meinen Mitstreitern und Freunden des Cottage Cooking Clubs ein glückliches Neues Jahr 2016!

LYL for the Cottage Cooking Club

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

The choices for the month of December were/are: 1. From the chapter of Comfort Food & Feasts: Chachouka (page 20); 2. From the chapter of Hefty Soups: Mushroom stoup (page 154); 3. From the chapter of Bready Things: Spicy carrot and chickpea pocket (page 193); 4. From the chapter of Store-Cupboard Suppers: Blue cheese and chives tart (page 216); 5. From the chapter of Pasta & Rice: Arancini (page 270).







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 Christmas Wishes 2015!

Dear fellow members of The Cottage Cooking Club: 

Thank you all for your wonderful and enthusiastic participation in The Cottage Cooking Club in 2015! Looking forward to cook along with all of you in the coming year!

Wishing you and yours a very Merry Christmas & Happy and Healthy Holidays!

Frohes Weihnachtsfest! Joyeux Noël! Buon Natale! ¡Feliz Navidad!

The Cottage Cooking Club - December Recipes

My dear fellow members of The Cottage Cooking Club:

Now we are at the beginning of December and therefore into our twentieth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”. This month we will be preparing recipes with seasonal winter produce.

PLEASE NOTE: since this is going to be one busy month for all of us, I decided to cut the recipes down to 5 (five) instead of 10 (ten). If you have the time and feel up to it, you can „make up“ as many or as little additional recipes that you manage to fit into your personal schedule.

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:
Chachouka (page 20)

2. From the chapter of Hefty Soups:
Mushroom stoup (page 154)

3. From the chapter of Bready Things:
Spicy carrot and chickpea pocket (page 193)

4. From the chapter of Store-Cupboard Suppers:
Blue cheese and chives tart (page 216)

5. From the chapter of Pasta & Rice:
Arancini (page 270)

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 OR/AND on facebook!

MOTTO:

Our motto for the month of December is: get into a festive mood with your veggies!

Thank you! - Merci beaucoup! - Herzlichen Dank!

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.

LYL for the Cottage Cooking Club

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

This month was another make-up month! Giving everyone a chance to cook as many OR as little of the recipes that they have missed so far! OR you could also re-visit as many OR as little of your favorite recipe(s)! There is such an abundance of vegetables out there at this time of year that I would not want to restrict your independent and creative minds!

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

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.

Please note that the list of September recipes can be consulted here: http://cottage-cooking-club.blogspot.de/2015/09/the-cottage-cooking-club-september.html

Gentle Reminder with respect to the September Selections

Just a gentle reminder for all my fellow members of The Cottage Cooking Club: please note that the deadline for posting your personal recipe choices for the month of September is today, September 8th, 2015.

The P`s (Peas) and Q´s (Cukes) with respect to any and all comments, concerns, tips and suggestions regarding the recipes you chose, will be posted tomorrow.

Remember that this is another make-up month!

Thank you! - Merci beaucoup! - Vielen Dank!

The Cottage Cooking Club - Membership Drive

No need to pull out those handkerchiefs, or "Taschentücher" as well call them around here  - there is still time to join The Cottage Cooking Club! 

**************

With the glut of seasonal vegetables available everywhere in September and the make-up month we are having, this is the right time to join us!

The make-up month gives everyone a chance to cook as many OR as little of the recipes that they have missed so far! OR you can also re-visit as many or as little of your favorite recipes!

For ease of reference, please consult the list of recipes that we have made so far:
http://cottage-cooking-club.blogspot.de/p/1.html

The membership and guest blogger rules can be consulted here:
http://cottage-cooking-club.blogspot.de/p/rules.html

The Cottage Cooking Club - September Recipes

Hope you enjoyed our sixteenth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”! We are now at the beginning of September and as a group we have already cooked 160 recipes from this lovely cookbook. Therefore, I believe it is time to take another "breather"!


MAKE-UP MONTH:

This month will be another make-up month! That will give everyone a chance to cook as many OR as little of the recipes that they have missed so far! OR you can also re-visit as many or as little of your favorite recipes! There is such an abundance of vegetables out there at this time of year that I would not want to restrict your independent and creative minds!

For ease of reference, please consult the list of recipes that we have made so far:
http://cottage-cooking-club.blogspot.de/p/1.html


MOTTO:

Our motto for the month of September is: Get out there and make the very best of the seasonal/autumnal produce that is available to YOU in YOUR neck of the woods!


NEW MEMBERS and GUEST BLOGGERS:

Please note that we are still looking for new members and/or guest bloggers, rules can be consulted here: http://cottage-cooking-club.blogspot.de/p/rules.html


FACEBOOK "THE COTTAGE COOKING CLUB":

Have you seen and liked our facebook site yet? If not, please do take a minute to do so! All links can be found there AND here from now on!

DEADLINES:

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 personal blog post on the LYL post by September 28th.

Please remember to visit our Peas (problems) and Cukes (questions) page for continuous progress on how you all are doing!

LYL for the Cottage Cooking Club

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

The choices for the month of August were/are: 1. From the chapter of Comfort Food & Feasts: Aubergine and green bean curry (page 29); 2. From the chapter of Hearty Salads: Summer spelt salad (page 72); 3. From the chapter of Raw Assemblies: Tomatoes with Thai dressing (page 121); 4. From the chapter of Hefty Soups: Chickpea, chard and porcini soup (page 149); 5. From the chapter of Bready Things: Leek and cheese toastie (page 202); 6. From the chapter of Store-Cupboard Suppers: Summer garden lentils niçoise (page 237); 7. From the chapter of Pasta & Rice: Tomato and mozzarella risotto (page 272); 8. From the chapetr of Mezze & Tapas: Broad beans with herbed goat´s cheese (page 316); 9. From the chapter of Roast, Grill & Barbecue: Stuffed peppers with new potatoes, feta and pesto (page 349); 10. From the chapter of Side Dishes: Cheat´s cauliflower cheese (page 378).

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

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.

Please note that the list of August recipes can be consulted here: http://cottage-cooking-club.blogspot.de/2015/08/the-cottage-cooking-club-august-recipes.html

Please remember that our motto this month is to "showcase your personal favorite vegetable and/or herb and incorporate it into one of the recipes"!

Gentle Reminder with respect to the August Selections

Just a gentle reminder for all my fellow members of The Cottage Cooking Club: please note that the deadline for posting your personal recipe choices for the month of August is today August 8th, 2015.

The link to the ten summery recipes can be found here: http://cottage-cooking-club.blogspot.de/2015/08/the-cottage-cooking-club-august-recipes.html

The P´s (Peas) and Q´s (Cukes) with respect to any and all comments, concerns, tips and suggestions regarding those August recipes, will be posted tomorrow.

And remember that the motto for this month is: "Showcase your personal favorite vegetable and/or herb and incorporate it into one of the recipes!"

Thank you! - Merci beaucoup! - Vielen Dank!

The Cottage Cooking Club - August Recipes

My dear fellow members of The Cottage Cooking Club:

Hope you enjoyed our wonderful July recipes! Now that we are at the beginning of August and therefore into our sixteenth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg” we will be preparing recipes with seasonal, late summer 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 this month.

Now onto the ten recipes for this month, our MOTTO being "showcase your personal favorite vegetable and/or herb and incorporate it into one of the recipes":


1. From the chapter of Comfort Food & Feasts:
Aubergine and green bean curry (page 29)

2. From the chapter of Hearty Salads:
Summer spelt salad (page 72) 

3. From the chapter of Raw Assemblies:
Tomatoes with Thai dressing (page 121) 

4. From the chapter of Hefty Soups:
Chickpea, chard and porcini soup (page 149) 

5. From the chapter of Bready Things:
Leek and cheese toastie (page 202) 

6. From the chapter of Store-Cupboard Suppers:
Summer garden lentils niçoise (page 237) 

7. From the chapter of Pasta & Rice:
Tomato and mozzarella risotto (page 272) 

8. From the chapetr of Mezze & Tapas:
Broad beans with herbed goat´s cheese (page 316) 

9. From the chapter of Roast, Grill & Barbecue:
Stuffed peppers with new potatoes, feta and pesto (page 349) 

10. From the chapter of Side Dishes:
Cheat´s cauliflower cheese (page 378)

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.

And remember to "showcase your personal favorite vegetable and/or herb and incorporate it into one of the recipes"!

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

Belgian National Holiday - Nationale feestdag van België - Fête nationale belge - Belgischer Nationalfeiertag

Wishing all our Belgian friends and followers a Happy Belgian National Holiday! - Nationale feestdag van België! - Bonne fête nationale belge! - Schönen Belgischen Nationalfeiertag- today!

Gentle Reminder with Respect to the P´s (Peas) and Q´s (Cukes) for the Month of July

Just a gentle reminder for all my fellow members of The Cottage Cooking Club: please note that the The P´s (Peas) and Q´s (Cukes) with respect to any and all comments, concerns, tips and suggestions regarding the July recipes, can be found here:

http://cottage-cooking-club.blogspot.de/2015/07/peas-ps-cukes-qs-for-july-recipes.html


And remember that our motto for this month is :  "ENJOY SUMMER´S BOUNTY"!

Thank you! - Merci beaucoup! - Vielen Dank!

Happy Bastille Day! - Bonne Fête à tous les Français!

Wishing all our French friends Happy Bastille Day! - Bonne Fête à tous les Français!

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

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

Gentle Reminder with respect to the July Selections

Just a gentle reminder for all my fellow members of The Cottage Cooking Club: please note that the deadline for posting your personal recipe choices for the month of July is tomorrow July 7th, 2015.

The link to the ten summery recipes can be found here: http://cottage-cooking-club.blogspot.de/2015/07/the-cottage-cooking-club-july-recipes.html

The P´s (Peas) and Q´s (Cukes) with respect to any and all comments, concerns, tips and suggestions regarding those July recipes, will be posted tomorrow.

And remember that the motto for this month is :  "ENJOY SUMMER´S BOUNTY"!

Thank you! - Merci beaucoup! - Vielen Dank!

Happy Fourth of July!

Wishing all our American members of The Cottage Cooking Club and all our American friends and all those celebrating today, a Very Happy Fourth of July!

May you enjoy the bounty of summer´s food and enjoy the company of family and friends today!

The Cottage Cooking Club - July Recipes

My dear fellow members of The Cottage Cooking Club:

I hope you enjoyed our wonderful June recipes! Now that we are at the beginning of July and therefore into our fifteenth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg” we will be preparing recipes with summer produce.

PLEASE feel feel 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 markets this month.

Now onto the ten recipes for this month, our motto being "ENJOY SUMMER´S BOUNTY" and let´s  see those colorful summer dishes for the month of July:

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)

Please remember to leave a comment with your personal choice(s) 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.

And remember to "ENJOY SUMMER´S BOUNTY"!

LYL for the Cottage Cooking Club

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

The choices for the month of June were/are: 1. From the chapter "Comfort Food & Feast": Beet top (or chard) and ricotta tart (page 47) – NOTE: if you cannot find beet tops, use chard or spinach or any other early summer greens; 2. From the chapter "Hearty Salads": New potato salad „tartare“ (page 79); 3. From the chapter „ Raw Assemblies“: Tomatoes with herbs (page 121) - NOTE: feel free to use a variety of fresh herbs here; 4. From the chapter „Hefty Soups“: Ribollita (page 151); 5. From the chapter  „Bready Things“: Bruschetta with garlicky broad bean purée, ricotta and mint (page 196); 6. From the chapter „Store-cupboard suppers“: Tomato and olive couscous (page 231) - NOTE: you can use a variety of olives here as well; 7. From the chapter „Pasta & Rice“: Macaroni peas (page 264) - NOTE: use fresh OR frozen peas here; 8. From the chapter „Mezze & Tapas“: Pistachio dukka (page 294)  - NOTE: you can also use almonds here or other nuts of your liking; 9. From the chapter „Roast, Grill & Barbecue“: Halloumi, new potato and tomato kebabs (page 334) - NOTE: use any veg you would like here, no reason to restrict the recipe to potatoes and tomatoes; 10. From the chapter „Side Dishes“: Leeks (and greens) with coconut milk (page 378) – NOTE: if you cannot find leeks, use spring onions here. And for the „greens“ use any „greens“ that are in season where you live such as spinach.

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

FACEBOOK "THE COTTAGE COOKING CLUB":

Have you seen and liked our facebook site yet? If not, please do take a minute to do so! All links that are important to The Cottage Cooking Club can be found there AND here!

Thank you! Lieben Dank! Merci beaucoup!

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

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

The Cottage Cooking Club - June Recipes

My dear fellow members of The Cottage Cooking Club:

I hope you enjoyed our wonderful May recipes! Now that we are at the beginning of June and therefore into our fourteenth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg” we will be preparing recipes with early summer produce.

PLEASE feel feel to substitute or add fresh, local vegetables to the recipes - for example the Beet top (or chard) and ricotta tart can also be prepared with other greens. How about you go wild with dandelion greens or use fresh baby spinach, broccoli rabe or even arugula?! Just a few ideas as I would love for you to get cooking with what you can best get find at your local markets this month.

Now onto the ten recipes for this month, our motto being "BE SEASONAL". Let´s see those colorful early summer dishes for the month of June:

1. From the chapter "Comfort Food & Feast":
Beet top (or chard) and ricotta tart (page 47) – NOTE: if you cannot find beet tops, use chard or spinach or any other early summer greens

2. From the chapter "Hearty Salads":
New potato salad „tartare“ (page 79)

3. From the chapter „ Raw Assemblies“:
Tomatoes with herbs (page 121) - NOTE: feel free to use a variety of fresh herbs here

4. From the chapter „Hefty Soups“:
Ribollita (page 151)

5. From the chapter  „Bready Things“:
Bruschetta with garlicky broad bean purée, ricotta and mint (page 196)

6. From the chapter „Store-cupboard suppers“:
Tomato and olive couscous (page 231) - NOTE: you can use a variety of olives here as well

7. From the chapter „Pasta & Rice“:
Macaroni peas (page 264) - NOTE: use fresh OR frozen peas here

8. From the chapter „Mezze & Tapas“:
Pistachio dukka (page 294)  - NOTE: you can also use almonds here or other nuts of your liking

9. From the chapter „Roast, Grill & Barbecue“:
Halloumi, new potato and tomato kebabs (page 334) - NOTE: use any veg you would like here, no reason to restrict the recipe to potatoes and tomatoes

10. From the chapter „Side Dishes“:
Leeks (and greens) with coconut milk (page 378) – NOTE: if you cannot find leeks, use spring onions here. And for the „greens“ use any „greens“ that are in season where you live such as spinach


Please remember to leave a comment with your personal choice(s) 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.

BE SEASONAL!

LYL for the Cottage Cooking Club

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

The choices for the month of May were/are 1. From the chapter "Comfort Food & Feast": Spinach, penne and cheese spoufflé (page 43); 2. From the chapter "Hearty Salads": Herby, peanutty, noodly salad (page 71); 3. From the chapter "Raw Assemblies": Kohlrabi carpaccio (page 116); 4. From the chapter "Hefty Soups": Pearl barley broth (page 160); 5. From the chapter "Bready Things": Courgette (zucchini) bruschetta (page 200); 6. From the chapter "Store-Cupboard Suppers": Spicy merguez oven chips with yoghurt dip (page 225); 7. From the chapter "Pasta & Rice": Pasta with Broccoli (page 261); 8. From the chapter "Mezze & Tapas": Cambodian wedding day dip (page 299); 9. From the chapter "Roast, Grill & Barbecue": Griddled asparagus spears with lemon dressing (page 339); 10. From the chapter "Side Dishes": Garlicky, minty mushy peas (page 387).


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

FACEBOOK "THE COTTAGE COOKING CLUB":

Have you seen and liked our facebook site yet? If not, please do take a minute to do so! All links that are important to The Cottage Cooking Club can be found there AND here!

Thank you! Lieben Dank! Merci beaucoup!

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

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

The Cottage Cooking Club - May Recipes

Dear fellow Members of The Cottage Cooking Club:

I hope you enjoyed our April recipes - as Zosia so aptly pointed out this was a "transitional month" - spring but not quite spring yet. Now that we are at the beginning of May and therefore into our thirteenth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg” we will be preparing recipes with some fresh spring produce.

PLEASE feel feel to substitute or add fresh, local spring vegetables to the recipes - for example the Spinach spoufflé (don´t you just love that name) can also be prepared with other spring greens. The Garlicky, minty mushy peas can be prepared with either fresh or frozen peas. Or add baby spinach or even rocket (arugula) to the Pearl barley broth. Just a few ideas as I would love for you to get a bit creative this month.

Now onto the ten recipes for this month, our motto being "BE INSPIRED". Let´s see those colorful spring dishes for the month of May:

1. From the chapter "Comfort Food & Feast":
Spinach, penne and cheese spoufflé (page 43)

2. From the chapter "Hearty Salads":
Herby, peanutty, noodly salad (page 71)

3. From the chapter "Raw Assemblies":
Kohlrabi carpaccio (page 116)

4. From the chapter "Hefty Soups":
Pearl barley broth (page 160)

5. From the chapter "Bready Things":
Courgette (zucchini) bruschetta (page 200)

6. From the chapter "Store-Cupboard Suppers":
Spicy merguez oven chips with yoghurt dip (page 225)

7. From the chapter "Pasta & Rice":
Pasta with Broccoli (page 261)

8. From the chapter "Mezze & Tapas":
Cambodian wedding day dip (page 299)

9. From the chapter "Roast, Grill & Barbecue":
Griddled asparagus spears with lemon dressing (page 339)

10. From the chapter "Side Dishes":
Garlicky, minty mushy peas (page 387)

Please remember to leave a comment with your personal choice(s) 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.

BE INSPIRED! - SOYEZ INSPIRÉS! - LASST EUCH INSPIRIEREN!

LYL for the Cottage Cooking Club

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

The choices for the month of April were/are 1. From the chapter "Comfort Food & Feasts": Chillies stuffed with beans (page 36); 2. From the chapter "Hearty Salads": Lettuce, egg and fried bread salad (page 80); 3. From the chapter "Raw Assemblies": Red cabbage, parsnip, orange and dates (page 110); 4. From the chapter "Hefty Soups" Mushroom stock (page 130) AND 5. Creamy mushroom soup (152); 6. From the chapter "Bready Things": River Cottage Garlicky Flatbreads; 7. From the chapter "Store-Cupboard Suppers": Upside-down onion tart (page 218); 8. From the chapter "Pasta & Rice": Pasta with new potatoes, green beans and pesto (page 256); 9. From the chapter "Mezze & Tapas": Cannelli bean hummus (page 300); 10. From the chapter "Side Dishes": Celery gratin (page 380)



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

FACEBOOK "THE COTTAGE COOKING CLUB":

Have you seen and liked our facebook site yet? If not, please do take a minute to do so! All links that are important to The Cottage Cooking Club can be found there AND here!

Thank you! Lieben Dank! Merci beaucoup!

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

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

The Cottage Cooking Club - April Recipes

Hope you enjoyed our make-up month of March. We are now at the beginning of April and therefore into our twelfth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”!

Now onto the ten recipes for this month:

1. From the chapter "Comfort Food & Feasts":
Chillies stuffed with beans (page 36)

2. From the chapter "Hearty Salads":
Lettuce, egg and fried bread salad (page 80)

3. From the chapter "Raw Assemblies":
Red cabbage, parsnip, orange and dates (page 110)

4. From the chapter "Hefty Soups"
Mushroom stock (page 130) AND
5. Creamy mushroom soup (152) please note that one recipe serves as the base for the other recipe

6. From the chapter "Bready Things"
River Cottage Garlicky Flatbreads (page 176) please see number 9 (the flatbread goes well with the dip and vice versa)

7. From the chapter "Store-Cupboard Suppers"
Upside-down onion tart (page 218)

8. From the chapter "Pasta & Rice":
Pasta with new potatoes, green beans and pesto (page 256)

9. From the chapter "Mezze & Tapas":
Cannelli bean hummus (page 300) please see number 6 (the dip goes well with the flabread and vice versa)

10. From the chapter "Side Dishes":
Celery gratin (page 380)


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

Thank you! Merci beaucoup! Vielen Dank!

LYL for the Cottage Cooking Club

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

PLEASE NOTE:

The month of March was our "make-up" month - 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

You were free to choose as many or as little of the recipes from the list of one hundred recipes that we have prepared so far!

FACEBOOK "THE COTTAGE COOKING CLUB":

Have you seen and liked our facebook site yet? If not, please take a minute to do so! All links can be found there AND here from now on!

Thank you! Lieben Dank! Merci beaucoup!

The Cottage Cooking Club - March Recipes

Hope you enjoyed our tenth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”! We are now at the beginning of March and have reached a milestone as we have already cooked our way halfway through this lovely cookbook!

MAKE-UP MONTH:

This month will be our make-up month! That will give everybody a chance to cook as many OR as little of the recipes that they have missed so far! Looking forward to that!

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

NEW MEMBERS and GUEST BLOGGERS:

Please note that we are still looking for new members and/or guest bloggers, rules can be consulted here: http://cottage-cooking-club.blogspot.de/p/rules.html

FACEBOOK "THE COTTAGE COOKING CLUB":

Have you seen and liked our facebook site yet? If not, please do take a minute to do so! All links can be found there AND here from now on!

Thank you! - Merci beaucoup! - Vielen Dank!

LYL for the Cottage Cooking Club

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

The choices for the month of February were/are 1. From the chapter "Bready Things": Magic Bread dough (page 172-74) - Please note: Choose whichever format you want, breadsticks or flatbread or pita bread to go with the Baba ganoush (page 303)  and/or the Refried beans foldover  (page 190) 2. From the chapter "Hearty Salads":
Celeriac with apple, raisins and parsley (page 107) 3. From the chapter "Raw Assemblies": Avocado and ruby grapefruit with chilli (page 122) 4. From the chapter "Hefty Soups": Roasted beetroot soup with horseradish cream (page 144) 5. From the chapter "Bready Things": Refried beans foldover (page 190) 6. From the chapter "Store Cupboard Suppers": Cheesey peasy puff turnover (page 220) 7. From the chapter "Pasta & Rice": Winter stir-fry with Chinese five-spice  (page 288) 8. From the chapter "Mezze & Tapas": Baba ganoush (page 303); 9. From the chapter "Roast, Grill & Barbecue": Roasted squash and shallots with merguez chickpeas (page 365) and 10. From the chapter "Side Dishes": Potato Rösti (page 391)



PLEASE NOTE:

The month of March will be our "make-up" month - 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

Please choose as many or as little of the recipes from the list of one hundred recipes that we have prepared so far!

Please remember to leave a comment with your personal choice(s) by March, 8th at the "Make-up Month" link (coming up tomorrow).

FACEBOOK "THE COTTAGE COOKING CLUB":

Have you seen and liked our facebook site yet? If not, please do take a minute to do so! All links can be found there AND here from now on!

Thank you! Lieben Dank! Merci beaucoup!

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

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

The Cottage Cooking Club - February Recipes

Hope you enjoyed our ninth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”! We are now at the beginning of February and by the end of this month, we will have prepared one hundred of about two hundred recipes from the book.

Now onto the tenth month and the ten recipes for the month of February:

1. From the chapter "Bready Things":
Magic Bread dough (page 172-74) - N.B.: Choose whichever format you want, breadsticks or flatbread or pita bread to go with the Baba ganoush (page 303)  and/or the Refried beans foldover  (page 190).

2. From the chapter "Hearty Salads":
Celeriac with apple, raisins and parsley (page 107)

3. From the chapter "Raw Assemblies":
Avocado and ruby grapefruit with chilli (page 122)

4. From the chapter "Hefty Soups"
Roasted beetroot soup with horseradish cream (page 144)

5. From the chapter "Bready Things"
Refried beans foldover (page 190)

6. From the chapter "Store-Cupboard Suppers"
Cheesey peasy puff turnover (page 220) - N.B:: A great recipe with frozen peas

7. From the chapter "Pasta & Rice":
Winter stir-fry with Chinese five-spice  (page 288)

8. From the chapter "Mezze & Tapas":
Baba ganoush (page 303)

9. From the chapter "Roast, Grill & Barbecue":
Roasted squash and shallots with merguez chickpeas (page 365)

10. From the chapter "Side Dishes":
Potato Rösti (page 391)


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

PLEASE NOTE: Next month will be our make-up month as will will have cooked our way half-way through this lovely cookbook! That will give everybody a chance to cook as many OR as little of the recipes that they have missed so far! Looking forward to that!

Thank you!

LYL for the Cottage Cooking Club

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

The choices for the month of January were/are 1. From the chapter "Comfort Food & Feasts": Kale and mushroom lasagne (page 34). From the chapter "Hearty Salads": Spelt salad with squash and fennel (page 72). From the chapter "Raw Assemblies": Cauliflower with toasted seeds (page 108). From the chapter "Hefty Soups" Fennel and celeriac soup with orange zest (page 142). From the chapter "Bready Things" Beetroot pizza with cheddar (page 180). From the chapter "Store-Cupboard Suppers" Curried bubble and squeak (page 228). From the chapter "Pasta & Rice": Pasta with greens, garlic and chilli (page 261). From the chapter "Mezze & Tapas": Artichoke and white bean dip (page 303). From the chapter "Roast, Grill & Barbecue": Roasted potatoes and aubergines (page 351). From the chapter "Side Dishes": Big baked mushrooms (page 385).

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

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

The Cottage Cooking Club - January Recipes

Wishing all of you a very Happy New Year! It has been a pleasure cooking along with all of you these past months and I am certainly looking forward to preparing many more wonderful dishes from the book alongside with all you this year!

Hope you enjoyed our eighth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”! We are now at the beginning of January and by the end of this month, we will have prepared ninety of about two hundred recipes from the book.

Now onto the ninth month and the ten recipes for the month of January:

1. From the chapter "Comfort Food & Feasts":
Kale and mushroom lasagne (page 34)

2. From the chapter "Hearty Salads":
Spelt salad with squash and fennel (page 72)

3. From the chapter "Raw Assemblies":
Cauliflower with toasted seeds (page 108)

4. From the chapter "Hefty Soups"
Fennel and celeriac soup with orange zest (page 142)

5. From the chapter "Bready Things"
Beetroot pizza with cheddar (page 180)

6. From the chapter "Store-Cupboard Suppers"
Curried bubble and squeak (page 228)

7. From the chapter "Pasta & Rice":
Pasta with greens, garlic and chilli (page 261)

8. From the chapter "Mezze & Tapas":
Artichoke and white bean dip (page 303)

9. From the chapter "Roast, Grill & Barbecue":
Roasted potatoes and aubergines (page 351)

10. From the chapter "Side Dishes":
Big baked mushrooms (page 385)


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

Thank you!