Wednesday, October 28, 2015
Here we are in the month of October, the Cottage Cooking Club a group of international blogger's cooking together and then posting our experiences along with the Hugh Fearnley-Whittingstall's cookbook, "River Cottage Veg". Our group is meant to be a project aimed at incorporating more vegetable dishes in our everyday cooking, and is and has been inspired by our dedicated leader Andrea of The Kitchen Lioness. Each month Andrea picks one recipe from each of the 10 chapters and then we pick and choose as many as we have time for. Along with this challenge our motto of the month is “Oktoberfest”, which I personally interpreted to mean to use as many autumn like local and seasonal veggies as possible.
For the first recipe I prepared the roasted parsnip, green lentil and watercress salad. I prepared the dish exactly as written but substituted spinach for the watercress. We both loved this salad, the textures and flavors were very pleasing. The parsnips were roasted and the lentils were lightly drizzled with a lemon mustardy dressing.
For the second recipe I prepared the broiled eggplants with chili and honey. The eggplant was sliced, broiled until golden brown and sprinkled with a drizzle of chili, honey and fresh thyme. Lots of flavor here as the eggplant acts as a sponge and soaks up all the little bits of yummy goodness. Simple but delicious.
Now for the last recipe; steamed veg with a hint of garlic. You certainly cannot go wrong with this one and it's a great way to use up extra veggies in the fridge. First the veggies are steamed until tender but still have a little snap to them. This will depend upon the vegetable. In my case I started off with the Brussel sprouts and ended with the peas, basically hardest to softest. When ready to serve butter is melted, minced garlic added and mixture is tossed over the steamed veggies. Another simple but delicious side dish.
These recipes have been slightly adapted from the"River Cottage Veg", by Hugh Fearnley-Whittingstall. First recipe; from the chapter "Hearty Salads” (page 90). Second dish from the chapter "Roast, grill and broil" (page 340). Third recipe “Side Dishes” (page 372).
To see what recipes the other members chose for this month, head over to the LYL post for October 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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