Anticipating that December would be a busy month for everyone, Andrea, our Cottage Cooking Club founder, chose only five recipes from Hugh Fearnley-Whittingstall's book River Cottage Veg for us to make this month. I managed two them:
Mushroom "Stoup" (page 154)
Made with both fresh and dried mushrooms, this hearty "stoup" was rich and meaty - without containing any meat - with intense mushroom flavour. The (optional) herb dumplings that were a recommended accompaniment sounded very tasty and I'd like to try them one day but I had leftover cooked brown basmati rice that needed to be used so that's what ended up in the soup. Brimming with mushrooms, vegetables and flavour, this made a satisfying meal-in-a-bowl.
Spicy Carrot and Chickpea Pita (page 193)
I've said many times that the "Raw Assemblies" chapter was my favourite for opening my eyes to new treatments for raw vegetables but the "Bready Things" chapter has been equally revelatory, showing me just how much of a sandwich rut I was in! Who would think to use spiced, caramelized carrots and chickpeas as a sandwich filling? It's not a combination I would have considered, but it worked extremely well. Hot paprika added some heat, and orange zest and juice gave the ingredients a
nice lift. It was delicious on a pita with a little Greek yogurt.
I'm looking forward to what January will bring.....
Until then, I wish everyone much health and happiness in the new year!