LYL for the Cottage Cooking Club

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

The choices for the month of June were/are: 1. From the chapter "Comfort Food & Feast": Beet top (or chard) and ricotta tart (page 47) – NOTE: if you cannot find beet tops, use chard or spinach or any other early summer greens; 2. From the chapter "Hearty Salads": New potato salad „tartare“ (page 79); 3. From the chapter „ Raw Assemblies“: Tomatoes with herbs (page 121) - NOTE: feel free to use a variety of fresh herbs here; 4. From the chapter „Hefty Soups“: Ribollita (page 151); 5. From the chapter  „Bready Things“: Bruschetta with garlicky broad bean purée, ricotta and mint (page 196); 6. From the chapter „Store-cupboard suppers“: Tomato and olive couscous (page 231) - NOTE: you can use a variety of olives here as well; 7. From the chapter „Pasta & Rice“: Macaroni peas (page 264) - NOTE: use fresh OR frozen peas here; 8. From the chapter „Mezze & Tapas“: Pistachio dukka (page 294)  - NOTE: you can also use almonds here or other nuts of your liking; 9. From the chapter „Roast, Grill & Barbecue“: Halloumi, new potato and tomato kebabs (page 334) - NOTE: use any veg you would like here, no reason to restrict the recipe to potatoes and tomatoes; 10. From the chapter „Side Dishes“: Leeks (and greens) with coconut milk (page 378) – NOTE: if you cannot find leeks, use spring onions here. And for the „greens“ use any „greens“ that are in season where you live such as spinach.

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

FACEBOOK "THE COTTAGE COOKING CLUB":

Have you seen and liked our facebook site yet? If not, please do take a minute to do so! All links that are important to The Cottage Cooking Club can be found there AND here!

Thank you! Lieben Dank! Merci beaucoup!

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

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

The Cottage Cooking Club - June Recipes

My dear fellow members of The Cottage Cooking Club:

I hope you enjoyed our wonderful May recipes! Now that we are at the beginning of June and therefore into our fourteenth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg” we will be preparing recipes with early summer produce.

PLEASE feel feel to substitute or add fresh, local vegetables to the recipes - for example the Beet top (or chard) and ricotta tart can also be prepared with other greens. How about you go wild with dandelion greens or use fresh baby spinach, broccoli rabe or even arugula?! Just a few ideas as I would love for you to get cooking with what you can best get find at your local markets this month.

Now onto the ten recipes for this month, our motto being "BE SEASONAL". Let´s see those colorful early summer dishes for the month of June:

1. From the chapter "Comfort Food & Feast":
Beet top (or chard) and ricotta tart (page 47) – NOTE: if you cannot find beet tops, use chard or spinach or any other early summer greens

2. From the chapter "Hearty Salads":
New potato salad „tartare“ (page 79)

3. From the chapter „ Raw Assemblies“:
Tomatoes with herbs (page 121) - NOTE: feel free to use a variety of fresh herbs here

4. From the chapter „Hefty Soups“:
Ribollita (page 151)

5. From the chapter  „Bready Things“:
Bruschetta with garlicky broad bean purée, ricotta and mint (page 196)

6. From the chapter „Store-cupboard suppers“:
Tomato and olive couscous (page 231) - NOTE: you can use a variety of olives here as well

7. From the chapter „Pasta & Rice“:
Macaroni peas (page 264) - NOTE: use fresh OR frozen peas here

8. From the chapter „Mezze & Tapas“:
Pistachio dukka (page 294)  - NOTE: you can also use almonds here or other nuts of your liking

9. From the chapter „Roast, Grill & Barbecue“:
Halloumi, new potato and tomato kebabs (page 334) - NOTE: use any veg you would like here, no reason to restrict the recipe to potatoes and tomatoes

10. From the chapter „Side Dishes“:
Leeks (and greens) with coconut milk (page 378) – NOTE: if you cannot find leeks, use spring onions here. And for the „greens“ use any „greens“ that are in season where you live such as spinach


Please remember to leave a comment with your personal choice(s) by June 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 June 28th.

BE SEASONAL!

LYL for the Cottage Cooking Club

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

The choices for the month of May were/are 1. From the chapter "Comfort Food & Feast": Spinach, penne and cheese spoufflé (page 43); 2. From the chapter "Hearty Salads": Herby, peanutty, noodly salad (page 71); 3. From the chapter "Raw Assemblies": Kohlrabi carpaccio (page 116); 4. From the chapter "Hefty Soups": Pearl barley broth (page 160); 5. From the chapter "Bready Things": Courgette (zucchini) bruschetta (page 200); 6. From the chapter "Store-Cupboard Suppers": Spicy merguez oven chips with yoghurt dip (page 225); 7. From the chapter "Pasta & Rice": Pasta with Broccoli (page 261); 8. From the chapter "Mezze & Tapas": Cambodian wedding day dip (page 299); 9. From the chapter "Roast, Grill & Barbecue": Griddled asparagus spears with lemon dressing (page 339); 10. From the chapter "Side Dishes": Garlicky, minty mushy peas (page 387).


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

FACEBOOK "THE COTTAGE COOKING CLUB":

Have you seen and liked our facebook site yet? If not, please do take a minute to do so! All links that are important to The Cottage Cooking Club can be found there AND here!

Thank you! Lieben Dank! Merci beaucoup!

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

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

The Cottage Cooking Club - May Recipes

Dear fellow Members of The Cottage Cooking Club:

I hope you enjoyed our April recipes - as Zosia so aptly pointed out this was a "transitional month" - spring but not quite spring yet. Now that we are at the beginning of May and therefore into our thirteenth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg” we will be preparing recipes with some fresh spring produce.

PLEASE feel feel to substitute or add fresh, local spring vegetables to the recipes - for example the Spinach spoufflé (don´t you just love that name) can also be prepared with other spring greens. The Garlicky, minty mushy peas can be prepared with either fresh or frozen peas. Or add baby spinach or even rocket (arugula) to the Pearl barley broth. Just a few ideas as I would love for you to get a bit creative this month.

Now onto the ten recipes for this month, our motto being "BE INSPIRED". Let´s see those colorful spring dishes for the month of May:

1. From the chapter "Comfort Food & Feast":
Spinach, penne and cheese spoufflé (page 43)

2. From the chapter "Hearty Salads":
Herby, peanutty, noodly salad (page 71)

3. From the chapter "Raw Assemblies":
Kohlrabi carpaccio (page 116)

4. From the chapter "Hefty Soups":
Pearl barley broth (page 160)

5. From the chapter "Bready Things":
Courgette (zucchini) bruschetta (page 200)

6. From the chapter "Store-Cupboard Suppers":
Spicy merguez oven chips with yoghurt dip (page 225)

7. From the chapter "Pasta & Rice":
Pasta with Broccoli (page 261)

8. From the chapter "Mezze & Tapas":
Cambodian wedding day dip (page 299)

9. From the chapter "Roast, Grill & Barbecue":
Griddled asparagus spears with lemon dressing (page 339)

10. From the chapter "Side Dishes":
Garlicky, minty mushy peas (page 387)

Please remember to leave a comment with your personal choice(s) by May 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 May 28th.

BE INSPIRED! - SOYEZ INSPIRÉS! - LASST EUCH INSPIRIEREN!

LYL for the Cottage Cooking Club

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

The choices for the month of April were/are 1. From the chapter "Comfort Food & Feasts": Chillies stuffed with beans (page 36); 2. From the chapter "Hearty Salads": Lettuce, egg and fried bread salad (page 80); 3. From the chapter "Raw Assemblies": Red cabbage, parsnip, orange and dates (page 110); 4. From the chapter "Hefty Soups" Mushroom stock (page 130) AND 5. Creamy mushroom soup (152); 6. From the chapter "Bready Things": River Cottage Garlicky Flatbreads; 7. From the chapter "Store-Cupboard Suppers": Upside-down onion tart (page 218); 8. From the chapter "Pasta & Rice": Pasta with new potatoes, green beans and pesto (page 256); 9. From the chapter "Mezze & Tapas": Cannelli bean hummus (page 300); 10. From the chapter "Side Dishes": Celery gratin (page 380)



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

FACEBOOK "THE COTTAGE COOKING CLUB":

Have you seen and liked our facebook site yet? If not, please do take a minute to do so! All links that are important to The Cottage Cooking Club can be found there AND here!

Thank you! Lieben Dank! Merci beaucoup!