LYL for the Cottage Cooking Club

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

The choices for the month of November were/are 1. From the chapter "Comfort Food & Feasts": Stuffed cabbage leaves (page 38); 2. From the chapter "Hearty Salads": Couscous salad with herbs and walnuts (page 89); 3. From the chapter "Raw Assemblies": Chicory, pears and salty-sweet roasted almonds (page 118); 4. From the chapter "Hefty Soups" Chestnut and sage soup (page 158); 5. From the chapter "Bready Things": Crostini  (page 178) NOTE: as a side to the salad, the soup OR with a topping of your choice…be inspired…; 6. From the chapter "Store-Cupboard Suppers": Twice baked potatoes (page 226); 7. From the chapter "Pasta & Rice": Swede speltotto (page 283); 8. From the chapter "Mezze & Tapas": Patatas bravas (page 322); 9. From the chapter "Roast, Grill & Barbecue": Roasted parsnip chips (page 357) and 10. From the chapter "Side Dishes": Creamy potato and celeriac mash (page 388).

You have until November 30th, to post your link in the comment section to this post. Thank you for participating this month!

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

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

The Cottage Cooking Club - November Recipes

Hope you enjoyed our sixth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”! As we are moving into November, the recipe selection reflects the season. By the end of November we will have prepared seventy of about two hundred recipes.

Now onto the seventh month and the ten recipes for the month of November:

1. From the chapter "Comfort Food & Feasts":
Stuffed cabbage leaves (page 38)

2. From the chapter "Hearty Salads":
Couscous salad with herbs and walnuts (page 89)

3. From the chapter "Raw Assemblies":
Chicory, pears and salty-sweet roasted almonds (page 118)

4. From the chapter "Hefty Soups"
Chestnut and sage soup (page 158)

5. From the chapter "Bready Things"
Crostini  (page 178) NOTE: as a side to the salad, the soup OR with a topping of your choice…be inspired…

6. From the chapter "Store-Cupboard Suppers"
Twice baked potatoes (page 226)

7. From the chapter "Pasta & Rice":
Swede speltotto (page 283)

8. From the chapter "Mezze & Tapas":
Patatas bravas (page 322)

9. From the chapter "Roast, Grill & Barbecue":
Roasted parsnip chips (page 357)

10. From the chapter "Side Dishes":
Creamy potato and celeriac mash (page 388)


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 28th.

LYL for the Cottage Cooking Club

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

The choices for the month of October were/are 1. From the chapter "Comfort Food & Feast": Baby beet tarte tatin (page 48); 2. From the chapter "Hearty Salads": Warm salad of mushrooms and roasted squash (page 94); 3. From the chapter "Raw Assemblies": Carrot, orange and cashews (page 107); 4. From the chapter "Hefty Soups": Cannellini bean and leek soup (page 165); 5. From the chapter "Bready Things": Kale and onion pizza  (page 186); 6. From the chapter "Store-Cupboard Suppers": White beans with artichokes (page 240); 7. From the chapter "Pasta & Rice": Vegeree (page 276); 8. From the chapter "Mezze & Tapas": Broccoli salad with asian-style dressing (page 316); 9. From the chapter "Roast, Grill & Barbecue": Roasted brussels sprouts with shallots (page 352)
OR Roasted cauliflower with lemon and paprika and 10. From the chapter "Sweet Asides": Pumpkin and raisin tea loaf (page 394).

You have until October 28th, to post your link in the comment section to this post. Thank you for participating this month!

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

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

October recipes / Rezepte für Oktober

Hope you enjoyed our fifth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”! As we are moving into October, the recipe selection reflects the late autumn season. By the end of October we will have prepared sixty of about two hundred recipes.

Now onto the sixth month and the ten recipes for the month of October:

1. From the chapter "Comfort Food & Feasts":
Baby beet tarte tatin (page 48)

2. From the chapter "Hearty Salads":
Warm salad of mushrooms and roasted squash (page 94)

3. From the chapter "Raw Assemblies":
Carrot, orange and cashews (page 107)

4. From the chapter "Hefty Soups"
Cannellini bean and leek soup (page 165)

5. From the chapter "Bready Things"
Kale and onion pizza  (page 186)

6. From the chapter "Store-Cupboard Suppers"
White beans with artichokes (page 240)

7. From the chapter "Pasta & Rice":
Vegeree (page 276)

8. From the chapter "Mezze & Tapas":
Broccoli salad with asian-style dressing (page 316)

9. From the chapter "Roast, Grill & Barbecue":
Roasted brussels sprouts with shallots (page 352)
OR
Roasted cauliflower with lemon and paprika

10. From the chapter "Sweet Asides":
Pumpkin and raisin tea loaf (page 394)


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

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

The choices for the month of September were/are 1. From the chapter "Comfort Food & Feast": Pinto bean chili (page 23); 2. From the chapter "Hearty Salads": Fish-free salad nicoise (page 85); 3. From the chapter "Raw Assemblies": Fennel and goat´s cheese (page 102); 4. From the chapter "Hefty Soups": Puy lentil and spinach soup (page 162); 5. From the chapter "Bready Things": Two veggie sarnies  (page 195); 6. From the chapter "Store-Cupboard Suppers": Oven-roasted roots frittata (page 234); 7. From the chapter "Pasta & Rice": Mushroom risoniotto (page 258); 8. From the chapter "Mezze & Tapas": Cauliflower pakors with tamarind raita (page 318); 9. From the chapter "Roast, Grill & Barbecue": Roasted squash (page 346) and 10. From the chapter "Side Dishes": Runner beans with tarragon and lemon (page 375).

You have until September 28th, to post your link in the comment section to this post. Thank you for participating this month!