Wishing all members & followers of The Cottage Club a very Happy and Healthy Halloween today!
Saturday, October 31, 2015
Wednesday, October 28, 2015
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
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
Friday, October 2, 2015
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)
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.
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