Sunday, June 22, 2014
Today's post is the second installment of the Cottage Cooking Club , a virtual cooking group started by Andrea of The Kitchen Lioness. We are currently cooking our way through the River Cottage Veg cookbook by Hugh Fearnley-Whittingstall. Every month 10 recipes are chosen and we pick and choose which one or ones we want to blog about in a single post. For the month of June I chose two recipes.
The first recipe was Pizza with new potatoes, rosemary, and blue cheese. I started out making the "Magic bread dough", which is aptly named as it can be turned into many different things, pizza, flat bread, pita bread and even bread sticks. The dough was easy to make and I had enough for three pizzas total, so I froze the other two for later.
After caramelizing the onions and rolling out the dough, I added the onions, cooked potatoes and thin slices of blue cheese. Baked for 10 to 12 minutes. This was delicious, I would not change a thing.
Now for my second and last recipe, the Lettuce, green onion and cheese tart. This one required making a pastry dough for the shell. It was easy to put together and very tasty in the end.
The lettuce and green onions are first sauteed, each one separately. This step adds in such a great flavor. I will start using more cooked lettuce in other types of dishes as well after this. Everything is then added together and then baked for 35 minutes. I served this at room temperature with a simple green salad and it was delicious.
I followed both recipes very closely, but you could easily change out any of the vegetable combinations to make it your own. The instructions were easy to follow and all the ingredients were fresh and obtainable. I can see myself making these again and again.
Recipes adapted from River Cottage Veg, by Hugh Fearnley-Whittingstall, first recipe cookbook chapter Bready Things, Pizza with new potatoes, rosemary and blue cheese page 182. Second recipe cookbook chapter Comfort food and feasts, Lettuce, green onion and cheese tart, page 44.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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