Monday, August 10, 2015

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:

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"!


  1. Made the Cheat´s cauliflower cheese (page 378) for the kids and they loved it - a nice way to serve that cauliflower and flavorful enough. Definitely a nice variation of the traditional English "Cheddar Cauliflower Cheese Gratin" and not as rich either. Serve it as an accompaniment to a main course or even with a seasonal salad and maybe some homemade bread and butter or steamed summer greens.

  2. Made the wonderful "Leek and cheese toastie" (page 202) from the chapter of "Bready Things" - it is like a different kind of bruschetta - this recipe brings out the mild, sweet flavor that leeks have and showcases it so well. Make sure to use your favorite country-style, rustic bread like a lovely sourdough!
    In our house this recipe is parent and kid approved!

  3. I made the Thai Tomatoes... delicious along with my other vegetarian dishes. I think I might add a bit of fish sauce to it - for a little more "Thai" flavor - but you can't go wrong with fresh garden tomatoes.

    1. We loved the Thai Tomatoes with tons of herbs and added freshly grated ginger (which, in my book, is always a delicious route to take). But fish sauce sounds like a great choice as well, Candy! Thanks for the tip!

  4. Aubergine and green bean curry (page 29) - the kids favorite this month! Tons of flavor and although this dish is not the most photogenic of the lot, it certainly is a true crowd-pleaser if you and your taste testers are into those lovely spices - cumin, coriander and turmeric - I served some extra chili on the side, for those spice heads.A richly flavored dish, that´s for sure. Make sure to also serve plenty of rice on the side and some extra lime wedges do not hurt either.

  5. The Stuffed peppers with new potatoes, feta and pesto (page 349) from the chapter of Roast, Grill & Barbecue are a fun recipe - you could use different varieties of peppers here and either use store-bought or homemade pesto, depending on your schedule. Make sure to roast them for an adequate amount of time - a nice side dish that is a bit different and combines flavors that I would usually not serve in this combination but glad I did when I made this dish.

  6. The Tomato and mozzarella risotto (page 272) is a must make dish - creamy, summery, delicious and easy to make - even if the prep time is a bit long due to the time it takes to prepare the Roasted tomato sauce.

  7. The colorful Summer spelt salad (page 72) from the chapter of Hearty Salads leaves a lot of room for interpretation and it is just great as a side salad with just about everything you can think of, be it a roast chicken, something delicious from the BBQ or whatever else strikes your fancy.
    Try it, it is definitely worth it!