Suspension of The Cottage Cooking Club

Dear fellow members of The Cottage Cooking Club:

Due to the unexpected surge in the number of bloggers who have expressed their interest in cooking along with us and tackle our second phase of our cooking adventures with recipes from the talented Mr. Hugh Fearnley-Whittingstall. And after consulting with my trusted taste testers and food enthusiasts that have tasted their way through many a dish in the last couple of years, for the time being, I have decided to suspend the activities of our lovely online cooking club with that catchy name and re-connect in a few weeks time!

Until we meet again with a fresh outlook on things, a new perspective on the purpose of online cookbook clubs and a bit of time to spare…

If you have any questions, please do not hesitate to contact me! Or meet up with me at work, my favorite bookshop, greengrocer, outdoor market, tea merchant, café, spice merchant, farmers market, or museum. See you there or see you around!

The Cottage Cooking Club & Food Revolution Day 2016

Dear fellow members of The Cottage Cooking Club:

As some of you probably know, last year I joined The Food Revolution Community Ambassador Program, an initiative of the Jamie Oliver Foundation.

The Food Revolution is „an ongoing, global campaign to provoke debate and inspire positive, meaningful change in the way we access, consume and understand food. Meaningful change is built from the ground up. We celebrate the joy of food, we educate people and communities to make better food choices and we inspire them to come together as one voice to lobby governments and businesses to make positive, lasting change.“

Every May, we hold Food Revolution Day and this year it falls on May 20th, 2016.

I thought it would be a wonderful idea to get you all involved. The line-up of recipes that Jamie Oliver has put together revolves around ten delicious, nutritionally balanced recipes, which he has have defined as the “Starter Pack of Cooking”, each covering a different skill and technique that can give anyone the confidence to cook good, real, healthy meals for themselves and their families, for now and the future. Jamie´s  recipes include a Simple Humous, Minestrone, Classic Tomato Spaghetti Sauce, Cheese Omelette etc. Tacking a cue from this wonderful idea, I suggest the following:

We shall get started with our new cookbook project in July – this month we will Join the Food Revolution and I ask you to choose from one (1) to ten (10) recipes from Hugh Fearnley-Whittingstalls`River Cottage Everyday Veg that you believe is a „must-know“ recipe from the book. Cook as little or as many recipe(s)  from Hugh's book and share the technique and cooking skill you learned from making it (them). Then just leave your link from May 20th until the end oft he month right here.

Our Motto for  the month of May is: JOIN THE FOOD REVOLUTION! And share your wisdom, skills and techniques with all of us!

LYL for the Cottage Cooking Club

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

From the chapter „Bready Things“: Various rarebits (page 209) - Tomato OR Celery OR PSB rarebit – or make them all…
From the Chapter „Store-Cupboard Suppers“: Raid-the-larder bean and spelt broth (page 243); Chickpea ketchup curry OR Ketchup chilli (page 245)
From the chapter „Pasta & Rice“: Linguine with mint and almond pesto (page 266); Quinoa with leeks (page 279) – replace the squash in this recipe with another veggie such as carrots or leave out completely; New potato gnocchi (page 284)
From the chapter „Mezze & Tapas“: Spiced spinach and potatoes (page 321); Spinach and thyme pasties (page 326)
From the chapter „Roast, Grill & Barbecue“: Roasted spiced aubergines with chickpeas (page 351); Oven-roasted ratatouille OR Dry-roasted ratatouille (page 362)

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 - April Recipes

My dear fellow members of The Cottage Cooking Club:

Now we are at the beginning of April and therefore into our twenty-fourth and last month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”.

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.

But there is no reason to pull out those handkerchiefs (Taschentücher) quite yet. Because although we have reached the last ten recipes of "River Cottage Everyday Veg" and have cooked two full years together as a group, we shall continue cooking together in The Cottage Cooking Club with two more books. Starting in May, we will start to cook from "River Cottage Every Day" as well as "River Cottage Love Your Leftovers: Recipes for the Resourceful Cook" (this one is optional).

From the chapter „Bready Things“

1. Various rarebits (page 209) - Tomato OR Celery OR PSB rarebit – or make them all…

From the Chapter „Store-Cupboard Suppers“

2. Raid-the-larder bean and spelt broth (page 243)

3. Chickpea ketchup curry OR Ketchup chilli (page 245)

From the chapter „Pasta & Rice“

4. Linguine with mint and almond pesto (page 266)

5. Quinoa with leeks (page 279) – replace the squash in this recipe with another veggie such as carrots or leave out completely

6. New potato gnocchi (page 284)

From the chapter „Mezze & Tapas“

7. Spiced spinach and potatoes (page 321)

8. Spinach and thyme pasties (page 326)

From the chapter „Roast, Grill & Barbecue“

9. Roasted spiced aubergines with chickpeas (page 351)

10. Oven-roasted ratatouille OR Dry-roasted ratatouille (page 362)



POSTING DATES:

Please remember to leave a comment with your personal choice(s) by April7th 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 April 28th and/or our facebook page!

Please note that after your April posts, we will have completed 220 recipes in all but two years!


MOTTO:

Our motto for the month of April is: "Last but not least!"

I do hope that you still enjoy cooking from Hugh´s book AND that you will continue cooking with this lovely group as we tackle two more book of his starting in the lovely month of May!

Thank you! Merci beaucoup! Vielen Dank!

LYL for the Cottage Cooking Club

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

From the chapter "Comfort Food & Feasts“:
1. North African squash and chickpea stew (page 30) - Sorry, one more squash dish but feel free to substitute sweet potatoes or another vegetable here; 2. Potato dauphinoise OR Half-and-half dauphinoise OR Celeriac and potato dauphinoise OR Potato and turnip dauphinoise (page 60); 3. Courgette penne spoufflé (page 43); 4. Three-root boulangère (page 64) -
From the chapter of "Bready Things“: 5. Nachos with refried beans (page 190); 6. The vegiflette toastie (page 206); 7. Roasted new potatoes with harissa (page 225) -
From the chapter of  "Store-Cupboard Suppers“: 8. Dressed Puy lentils (page 237) - great use for all that fresh Italian parsley; 9. Dhal (page 238) -
From the chapter of "Pasta & Rice": 10. Vegetable biryani (page 274)

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 & Peaceful Easter Wishes!

Dear fellow members of The Cottage Cooking Club - wishing all of you and your families a very Happy and Peaceful Easter!


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


An alle meine Mitstreiter des Cottage Cooking Clubs: ich wünsche euch und euren Familien ein schönes & friedliches Osterfest!

Posting Date Change for the March Recipes for The CCC

Dear fellow members of The Cottage Cooking Club, due to Easter Sunday on March 27th and Easter Monday on March 28th, we have moved the posting date from March 28th to March 30th!

Thank you! Merci beaucoup! Dankeschön!

The Cottage Cooking Club - March Recipes

My dear fellow members of The Cottage Cooking Club:

Now we are at the beginning of March and therefore into our twenty-third month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”.

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.

From the chapter "Comfort Food & Feasts“:

1. North African squash and chickpea stew (page 30) - Sorry, one more squash dish but feel free to substitute sweet potatoes or another vegetable here

2. Potato dauphinoise OR Half-and-half dauphinoise OR Celeriac and potato dauphinoise OR Potato and turnip dauphinoise (page 60)

3. Courgette penne spoufflé (page 43)

4. Three-root boulangère (page 64)


From the chapter of "Bready Things“:

5. Nachos with refried beans (page 190)

6. The vegiflette toastie (page 206)

7. Roasted new potatoes with harissa (page 225)


From the chapter of  "Store-Cupboard Suppers“

8. Dressed Puy lentils (page 237) - great use for all that fresh Italian parsley

9. Dhal (page 238)

 From the chapter of "Pasta & Rice":

10. Vegetable biryani (page 274)

POSTING DATES:

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 personal blog post on the LYL post by March 28th and/or our facebook page!

Please note that after your February posts, we will have about thirty (20) recipes left, leaving 2 more posts after this one.

MOTTO:

Our motto for the month of March is: Hang in there, we have almost made it! Seriously, I do hope that you still enjoy cooking from Hugh´s book AND that you will continue cooking with this lovely group as we tackle two more book of his starting in the lovely month of May!

Thank you! Merci beaucoup! Vielen Dank!

LYL for the Cottage Cooking Club

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

From the chapter of Comfort Food & Feasts: Squash and fennel lasagne (page 33); Swede (rutabaga) potato pasties (page 52);  Mushroom ragout with soft polenta (page 57); Sweet potato and peanut gratin (page 63) - From the chapter of Bready Things: Apple and blue vinny toastie (page 204) - From the chapter of Store-Cupboard Suppers: Rosemary and pecorino tart (page 216); Potatoes and „deconstructed pesto“ (page 222); Lentils with beetroot and feta (page 237); White bean salad with tomatoes and red onions (page 240); DIY „pot“ noodles (page 248) OR Curried Mushroom pot (page 248)

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

Valentine´s Day Wishes - Valentinstagsgrüße

Wishing all my fellow members & friends of The Cottage Cooking Club a very Happy Valentine´s Day!

Ich wünsche allen meinen Mitstreitern und Freunden des Cottage Cooking Clubs einen schönen Valentinstag!

The Cottage Cooking Club - February Recipes

My dear fellow members of The Cottage Cooking Club:

Now we are at the beginning of February and therefore into our twenty-second month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”.

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.

From the chapter of Comfort Food & Feasts:

1. Squash and fennel lasagne (page 33)

2. Swede (rutabaga) potato pasties (page 52)

3. Mushroom ragout with soft polenta (page 57)

4. Sweet potato and peanut gratin (page 63)


From the chapter of Bready Things:

5. Apple and blue vinny toastie (page 204)


From the chapter of Store-Cupboard Suppers:

6. Rosemary and pecorino tart (page 216)

7. Potatoes and „deconstructed pesto“ (page 222)

8. Lentils with beetroot and feta (page 237)

9. White bean salad with tomatoes and red onions (page 240)

10. DIY „pot“ noodles (page 248) OR Curried Mushroom pot (page 248)


POSTING DATES:

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 personal blog post on the LYL post by February 28th and/or our facebook page!

Please note that after your February posts, we will have about thirty (20) recipes left, leaving 2 more posts after this one.

MOTTO:

Our motto for the month of February is: Love your late winter veggies!

Thank you! Merci beaucoup! Vielen Dank!

LYL for the Cottage Cooking Club

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

From the chapter of Comfort Food & Feasts: 1. Winter kale and potato curry (page 24) and 2. Squash stuffed with leeks (page 40); from the chapter of Hefty Soups: 3. Curried red lentil soup (page 166); from the chapter of Bready Things: 4. Squash and walnut toastie (page 204); from the chapter of Store-Cupboard Suppers: 5. Moroccan spiced couscous (page 231) and 6. Chickpeas with cumin and spinach (page 246); from the chapter of Mezze & Tapas: 7. Flat onion bhajis (page 318); from the chapter of Roast, Grill & Barbecue: 8. Seared chicory with blue cheese (page 343); from the chapter of Side Dishes: 9. Swede with onion and sage (page 382); from the chapter of Sweet Asides: 10. Tourte de blette (page 398)

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 continues its cooking adventures

Dear fellow members of The Cottage Cooking Club and all those bloggers that would love to join us:

as mentioned last year, as a group we will have cooked our way through the entire River Cottage Everyday Veg by 28th April, 2016. Quite the achievement!

On 1st May, 2016, we will continue our cooking adventure together - with two books from the same author. One is called "River Cottage Every Day" and the other one is called "Love Your Leftovers".

The rules will basically remain the same (you can consult the rules here), ten recipes to choose from, one post a month from "River Cottage Every Day" and then if you have the time and, of course, those lovely leftovers, you can choose to add (or not) as many or as little of the recipes from "Love Your Leftovers" to your personal "end of month post"!

Now that we are at the beginning of the new year, you might consider getting those two books (or just one of them) and continue cooking with us or join as a new member! Or even as a guest blogger, a category that we created a long time ago!

Any questions, please do not hesitate to contact me: andrea(at)thekitchenlioness.de

The Cottage Cooking Club - January Recipes

My dear fellow members of The Cottage Cooking Club:

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

From the chapter of Comfort Food & Feasts:
1. Winter kale and potato curry (page 24)

 AND

2. Squash stuffed with leeks (page 40)

From the chapter of Hefty Soups:
3. Curried red lentil soup (page 166)

From the chapter of Bready Things:
4. Squash and walnut toastie (page 204)

From the chapter of Store-Cupboard Suppers:
5. Moroccan spiced couscous (page 231)

AND

6. Chickpeas with cumin and spinach (page 246)

From the chapter of Mezze & Tapas:
7. Flat onion bhajis (page 318)

From the chapter of Roast, Grill & Barbecue:
8. Seared chicory with blue cheese (page 343)

From the chapter of Side Dishes:
9. Swede with onion and sage (page 382)

From the chapter of Sweet Asides:
10. Tourte de blette (page 398)

POSTING DATES:

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 personal blog post on the LYL post by January 28th and/or our facebook page!

Please note that after your January posts, we will have about thirty (30) recipes left, leaving 3 more posts after this one, unless we do another make-up post.

MOTTO:

Our motto for the month of January is: start the new year off with incorporating even more veggies into your cooking!

Thank you! Merci beaucoup! Vielen Dank!