Cottage Cooking Club

River Cottage Veg by Hugh Fearnley-Whittingstall

Comfort Food & Feasts 
Chachouka/Peperonata (page 20)
Pinto Bean Chili (page 23)
Kale and Mushroom Lasagne (page 34)
Chiles Stuffed with Beans (page 36)
Stuffed Cabbage Leaves (page 38)
Spinach, Fusilli, and Cheese "Spoufflé" (page 43) 
Chard and Ricotta Tart (page 47)
Baby Beet Tarte Tatin (page 48)
Rough Puff Pastry (page 52)
Rutabaga and Potato Pasties (page 52)
Corner Shop Spanakopita (page 54) 
Mushroom Ragout with Soft Polenta (page 57)
Chile, Cheese and Rosemary Polenta with Tomato Sauce (page 58)
Three-Root Boulangère (page 64)

Hearty Salads
Herby, Peanutty, Noodly Salad (page 71)
Spelt Salad with Squash and Fennel (page 72)
Tahini-Dressed Zucchini and Green Bean Salad (page 74)
New Potato Salad "Tartare" (page 79)
Arugula, Fennel and Puy Lentil Salad (page 82)
Panzanella (page 86)
Couscous (Freekeh & Brown Rice) Salad with Herbs and Walnuts (pg 89)
Roasted Parsnip, Green Lentil and Watercress (Arugula) Salad (page 90) 
Warm Salad of Mushrooms and Roasted Squash (page 94)

Raw Assemblies  
Shaved Summer Vegetables (page 100)
Fennel and Goat Cheese (page 102)
Carrot, Orange and Cashews (Almonds) (page 107)
Celeriac with Apple, Raisins and Parsley (page 107)
Brussels Sprouts, Apple, and Cheddar (page 108) 
Cauliflower with Toasted Seeds (page 108)
Red Cabbage, Parsnip, Orange and Dates (page 110) 
Beets with Walnuts and Cumin (page 113)
Asian-Inspired Coleslaw (page 115)
Kohlrabi "Carpaccio" (page 116)
Celery, Orange, and Pecans (page 116)
Belgian Endive, Pears and Salty-Sweet Roasted Almonds (page 118)
Tomatoes with Thai Dressing (page 121)
Avocado and Ruby Grapefruit with Chile (page 122)
Marinated Cucumber with Mint (page 122)
Hefty Soups

River Cottage Summer Garden Soup (page 132)
Mexican Tomato and Bean Soup (page 138)
Porotos Granados (page 146)
Chickpea, Chard (Kale) and Porcini Soup (page 149)
Ribollita (page 151)
Creamy Mushroom Soup (page 152)
Mushroom Stoup (page 154)
Parsnip and Ginger Soup (page 157)
Pearled Barley Broth (page 160)
Green Lentil and Spinach Soup (page 162)
Cannellini Bean and Leek Soup with Chile Oil (page 165)

Bready Things
Magic Bread Dough (page 172)
River Cottage Garlicky Flat Breads (page 176) 
Beet Pizza with Cheddar (page180)
Pizza with Potatoes, Rosemary and Blue Cheese (page 182)
Asparagus (Fiddlehead) Pizza (page 185)
Kale and Onion Pizza (page 186)
Hot Squash Foldover (page 189)
Nachos with Refried Beans (page 190) 
Spicy Carrot and Chickpea Pita (page 193)
Bruschetta with Fava Beans and Asparagus (page 196)
Bruschetta with Kale (page 200)
Leek and Cheese Toastie (page 202)
Squash and Walnut Toastie (page 204)
Apple and Blue (Cheddar) Cheese Toastie (page 204) 
"Vegiflette"Toastie (page 206)
Welsh Rarebit (page 209)
Tomato Rarebit (page 209)

Pantry Suppers
Tomato, Rosemary, Pecorino Tart (page 216)
Cheesy Peasy Puff Turnover (page 220)
Green Beans, New (Sweet) Potatoes and Olives (page 222)
Spicy Merguez Oven Fries with Yogurt Dip (page 225)
Quick Couscous Salad with Peppers and Feta (page 231)
Oven-Roasted Roots Frittata (page 234) 
Lentil and Parsley Salad (page 237) 
White Beans and Artichokes (page 240)
Raid-the-Larder Bean and Spelt Broth (page 243)
Quick Chickpea Pasta (page 246) 
Chickpeas with Cumin and Spinach (page 246)
DIY Pot Noodles (page 248)

Pasta & Rice
Pasta with Raw Tomatoes (page 254)

Pasta with New Potatoes, Green Beans and Pesto (page 256)
Mushroom "Risoniotto" (page 258)
Pasta with Greens, Garlic, and Chile (page 261)
Macaroni Peas (page 264)
Linguine with Mint and Almond Pesto and Tomatoes (page 266)
Baby Carrot and Fava Bean Risotto (page 269)
Leek Risotto with Chestnuts (page 270)
Tomato and Mozzarella Risotto (page 272)
Quinoa with Zucchini and Onions (page 279)
Kale "Speltotto" (Spinach Farrotto) with Goat's Cheese (page 280) 
New Potato Gnocchi (page 284)
Summer Stir-Fry with Fried Rice(page 286) 
Winter Stir-Fry with Chinese Five-Spice (page 288)

Mezze & Tapas
Pistachio Dukka (page 294)
Lemony Guacamole (page 296)
Carrot Hummus (page 296)
Beet and Walnut Hummus (page 300)
Cannellini (White Kidney Bean) Hummus (page 300) 
Artichoke and White Bean Dip (page 303)
Oven-Dried Tomatoes (page 304)
Vegetable Tempura with Chilli Dipping Sauce (page 308)
Zucchini Flowers Stuffed with Ricotta and Herbs (page 313)
Broccoli Salad with Asian-Style Dressing (page 316)
Cauliflower Pakora with Tamarind Raita (page 318)
Patatas Bravas (page 322)
Sweet Corn Fritters with Cilantro Raita (page 325)
Spinach and Thyme Pasties (page 326)

Roast, Grill & Broil
Halloumi, New Potato, and Tomato Kebabs (page 334)
Charred Baby Leeks (Cauliflower Steaks) with Romesco (page 336) 
Grilled Asparagus Spears with Lemon Dressing (page 339)
Broiled Eggplant with Chile and Honey (page 340)
Honey-Roasted Cherry Tomatoes (page 343)
Roasted Squash (page 346)
Stuffed Peppers with New Potatoes, Feta, and Pesto (page 349)
Roasted Potatoes and Eggplants (page 351
Roasted Brussels Sprouts with Shallots (page 352)
Roasted Cauliflower with Lemon and Paprika (page 352)
Caramelized Carrots with Gremolata
(page 355)
Roasted Parsnip "Chips" (page 357)

Roasted New Potatoes with Two Mojo Sauces (page 358)
Oven-Roasted Ratatouille (page 362)
Roasted Squash and Shallots with Merguez Chickpeas (page 365)
Roasted Tomato Sauce (page 366)

Side Dishes  
Runner Beans with Tomatoes and Garlic (page 375)
Stir-Fried Sesame Cauliflower (page 376)
Cheat's Cauliflower Cheese (page 378)
Celery Gratin (page 380)
Rutabaga with Onion and Sage (page 382) 
Jerusalem Artichoke Frying Pan Gratin (page 382)

Big Baked Mushrooms (page 385)
Potato Rösti (page 391)
Pumpkin and Raisin Tea Loaf (page 394)
Chocolate-Beet Ice Cream (page 397)

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