The first recipe I prepared was the cheesy peasy puff turnover. Prepared is really an over statement here as this was so easy to put together.
Basically the puff pastry is filled with frozen peas and white cheddar (or the cheese of your choice), next it’s folded over, sealed and then baked in the oven. The kitchen smelled wonderful and as the time came to pull the turnover out of the oven, we gathered around.
Soon after we cut into slices and devoured this little gem in one sitting. A real crowd pleaser.
Avocado and pink grapefruit with chili was my second dish and I would definitely make this again and again. We have a pink grapefruit tree in our yard and I'm always on the lookout for recipes. The two main ingredients go so well together, this was light and delicious.
The last dish I prepared was the potato rosti and another big winner in my book. It definitely reminds me of our American hash browns. The potato is quartered, then boiled for about 5 minutes, here you want the potato slightly underdone. Next it is refrigerated, making it easier to grate. I really liked this technique and will be using it next time I make something like this. I caramelized an onion beforehand and added it into the grated potato. I served with this with sliced green onions on top.
Recipes adapted from the River Cottage Veg, by Hugh Fearnley-Whittingstall. First recipe; from the chapter "Store-Cupboard Suppers" Cheesy peasy puff turnover (page 220). Second dish from the chapter "Raw Assemblies"Avocado and ruby grapefruit with chilli (page 122). And last but not least; From the chapter "Side Dishes" Potato Rösti (page 391).
To see what recipes the other members chose for this month, head over to the LYL post for December on the CCC website, by clicking clicking here.