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
Monday, November 30, 2015
Thursday, November 26, 2015
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!
Monday, November 23, 2015
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!
Monday, November 2, 2015
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.
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!
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