Cottage Cooking Club Month of September
Here we are in the month of September, 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. Andrea usually picks one recipe from each of the 10 chapters but this time she proposed a different plan of action. We are having a make-up month; one that gives us as a group the opportunity to make-up previous dishes from the past that we did not have a chance to make or one of our favorites dishes that we made before and loved. Along with this challenge our motto of the month is to “Get out there and make the very best of the seasonal/autumnal produce that is available to YOU in YOUR neck of the woods”.
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.
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.
Both dishes look delicious and flavorful, Cheri! What veggies did you end up using in your fritata? I just love veggies in egg dishes. I bet the golden raisins were nice in combination with the zucchini in the bread.
ReplyDeleteHi Shari, I used red beets, carrots, onion, yukon potatoes and parsnips. On the loaf I love using raisins as it gives them a little texture and sweetness.
DeleteI just realized I put the wrong address down on my comment. It is now cookazido.com
ReplyDeleteThanks Shari, love the way you new site looks!
DeleteBoth recipes are really nice. I love the baked fritatta the roasted roots sound delicious in it.
ReplyDeleteThanks Suzanne, the frittata I will be cooking over and over again, it was delicious!
DeleteThe frittata looked really good; I'd love to make it. It's a shame the loaf was a bit dry and interesting how it doesn't contain any butter or oil! xx
ReplyDeleteHi Charlie, I was thinking that maybe I should not have wrung out the zucchini, that might of made a difference.
DeleteHi Cheri,
ReplyDeleteThe Zucchini & Raisin tea loaf looks very tempting with no butter or oil. I've yet to try adding veggie in bakes other than carrot cupcakes. Thanks for sharing ^-^!
Hi Karen, you might want to try not wringing out the zucchini that might help with the dryness.
DeleteThese both sound wonderful - I love the idea of no butter or oil in the bread.
ReplyDeleteThanks Chris, I like the idea too, maybe I baked it too long. My oven in Oregon has a mind of it's own.
DeleteDelicious again, Cheri. Thank you so much. D
ReplyDeleteThanks Dena!
DeleteHi Cheri, nice to see you on our CCC and your choices for the month. Your roots frittata looks nice and I do believe I enjoyed that one month. Funny, how going through the make-up list caused me to see the numerous recipes now prepared from this cookbook, it sure adds up. Not sure I will then try the tea loaf though it sounds perhaps a bit dry for my taste. See you soon.
ReplyDeleteHi Peggy, it might of been my doing on the tea loaf, though I have to tell you I loved the golden raisins in it.
DeleteBoth dishes looks FAB! Looking forward to making the frittata and will certainly remember your pointer on the zucchini!
ReplyDeleteHi Emily, I know you would love the frittata, anything with roasted veggies has my vote.
DeleteThese posts are always so interesting! I love ideas on incorporating more veggies into our diet. I had overlooked it too long! : ) I feel the urge to make a frittata now; the idea of using root veggies is smart!
ReplyDeleteHi Monica, we loved the frittata, hope you do too! there is nothing like roasted veggies.
DeleteVery nice! A frittata is something I've never made. You've inspired me.
ReplyDeleteThanks Lea Ann, hope you enjoy it as much as we did.
DeleteBoth of these recipes really appeal to me, I love having frittatas for dinner, and this one sounds wonderful! As for the bread, I'll have to try it for myself, no butter OR oil??
ReplyDeleteHi Sue, yes I know no butter or oil....amazing isn't it. I like frittatas for dinner too, makes for a quick meal.
DeleteI'd love to have that frittata parked in my fridge---I'd eat it for every meal!
ReplyDeleteThanks Liz, I know roasted veggies are the best.
DeleteBoth of these look great, and I especially like the frittata with all the veggies.
ReplyDeleteThanks Amy, the frittata was my favorite too.
DeleteThe frittata is gorgeous! Great idea to caramelize the veggies. Interesting note about the zukes, too. Bet the loaf was still incredibly tasty.
ReplyDeleteHi Kim, the loaf was tasty but a little too dry. Thanks!
DeleteBoth recipes sound really good, Cheri! A great way to eat more veggies! :)
ReplyDeleteThanks Nancy, yes it is a great way, Thanks for stopping by.
DeleteBoth dishes look delicious and beautiful, Cheri. Zucchini raisin tea loaf sounds astounding, Just UYM!
ReplyDeleteThanks Anu, I prepared one of the variations, the original recipe was made with pumpkin.
DeleteSuch a great looking frittata, Cheri! I never think to make them but you've got me putting it on my menu this week. The Zucchini loaf sounds so interesting! Great flavours in both dishes. Beautiful!
ReplyDeleteThanks Robyn, it's still a little warm to be roasting veggies but I could not help myself.
DeleteCheri, wonderful selections for the make-up month of The Cottage Cooking Club - I finally managed to make that wonderful frittata and got so caught up in the process that I forgot all about those pictures - yours looks delightful and so does your loaf!
ReplyDelete"See" you very soon with October choices & thank you so much for participating again this month!
Andrea
Thanks Andrea for all you do, can't wait to see what great veggies recipes will be for October.
DeleteThey look so good! I love a veggie packed fritatta.
ReplyDeleteThanks Dannii so do I.
DeleteThey both look great, Cheri. I need to make a fritatta (maybe with some pumpkins) for the lunch tomorrow.
ReplyDeletePumpkin in a fritatta sounds wonderful Angie, great idea.
Deletei LOVE frittatas! what a great choice and your final product looks amazing. i also really enjoy raisins in my quick breads, especially golden ones! :)
ReplyDeleteThanks Grace, so do I, it was another fun month in the CCC.
DeleteI love that frittata - I could eat that any time of the day - it turned out lovely as did the pumpkin loaf - sorry it was dry :(
ReplyDeleteThanks Tricia, you are so kind. The frittata was my favorite too!
DeleteGreat choices, Cheri! The frittata is a favourite of mine. And the tea loaf intrigues me, but I haven't had occasion to make it yet.
ReplyDeleteThanks Teresa, I probably need a make-up for the make-up.
DeleteI have made the loaf, but without the raisins. I hope you try it again with more success Cheri :)
ReplyDeleteThanks Tandy, next time I will not wring out the zucchini and see what happens.
DeleteWonderful dishes, Cheri! Your frittata looks so delicious. I always appreciate Hugh's methods for adding extra flavour, like pre-roasting the vegetables for this dish. Your loaf looks beautiful; I made it with butternut squash and remember that it made delicious toast once it was past its prime.
ReplyDeleteHi Zosia, Ohhh, will have to try it with the butternut squash, thanks for the tip.
DeleteI really like both recipes, Cheri! What a great way to use up veggies and the zucchini loaf sounds wonderful too.
ReplyDeleteThanks Susan, my zucchini loaf did not turn out the best but I will make it again using butternut squash.
DeleteBoth of these recipes look wonderful, cheri! And you're right, frittatas are wonderful ways to use up veggies. LOVE frittatas!
ReplyDeleteCheri, both recipes sound amazing! I had the frittata on my list originally and didn't get to it this month. Sounds like I'll have to find some time! Also, that bread sounds really lovely. Yum and thanks for the tip about not squeezing out the water for the zucchini as that'd have been my question as well.
ReplyDeleteWe make the frittata quite often as a great technique to clean out the veggie bins of our fridge - yours looked wonderful! Have not made the loaf, Cheri, but am glad for you pr recommendation not to squeeze the zucchini dry. I do like a most cake!
ReplyDeleteHi Cheri!
ReplyDeleteWelcome back to AZ! I love the frittata too. Always a good combination. I made the tea loaf before, but it wasn't my favorite.
Right now is a little busy (traveling all week, not sure about next...), but lets plan to get together soon! It would be great to meet you!