Monday, September 28, 2015
The first dish I prepared was the Oven-roasted roots frittata, I’m not sure why I did not prepare this dish previously; perhaps I did not want to turn the oven on. Regardless of that fact this is a wonderful way to use up extra veggies. Hugh does suggest that the use of some kind of onion is essential to the flavor here. The intense flavors from caramelizing the veggies is what makes this dish so special. Another big bonus is that this dish is timeless meaning it can be served anytime of the day.
The second and last dish I prepared was the Zucchini and raisin tea loaf. Here you beat the sugar and egg yolks together and separately the whites are beaten until they form soft peaks and are folded in the batter at the very end.
There is no butter or oil in this recipe which in the beginning really appealed to me. But the instructions did not mention if the water should be squeezed out of the zucchini….. so I did….. In the end my loaf was a little dry. Next time I would skip that step. I added golden raisins and the flavor was delicious.
These recipes have adapted from the River Cottage Veg, by Hugh Fearnley-Whittingstall. First recipe; from the chapter "Pantry suppers" Oven-roasted roots frittata" (page 234). Second dish from the chapter "Side dishes" Pumpkin and raisin tea loaf” (page 394).
To see what recipes the other members chose for this month, head over to the LYL post for September 2015 on the CCC website, by clicking here.
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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