Cottage Cooking Club Month of May #4 Recipes

It's time again for the Cottage Cooking Club to come together. We are a group of international blogger's that collectively post our pictures and experiences as we cook along with two of Hugh Fearnley-Whittingstall's cookbooks. The books are, "River Cottage Every Day" and "Love Your Leftovers". Our group is meant to be a project aimed at incorporating more seasonal dishes in our everyday cooking. Andrea of The Kitchen Lioness is our dedicated founder and leader. The goal is to cook and share as many recipes from either cookbook of our choosing. Currently we are in month four and I prepared 4 recipes.

Honey Whole-Wheat Cake 

Let’s start with dessert first, shall we. Moist and dense this Honey Whole-Wheat Cake is a real crowd pleaser. I served this warm with a light smear of Nutella spread on top. The base consist mostly of ground almonds, whole wheat flour, eggs and honey. Delicious and not too sweet. I will prepare this one again and again. This recipe is from "River Cottage Every Day", Chapter, Treats, page 386.

Egg Fried Rice

The egg fried rice was another personal favorite. I started with leftover brown rice and quinoa from the previous evening. For the veggies I used broccoli, red bell pepper, carrots, green onions, spinach and onion. I followed Hugh’s method with raving success. First I stir fried the veggies, then removed them from the pan, next added the rice, cooked it through then moved it to the side of the pan and added the egg mixture. Breaking up the eggs pieces as they cooked, then adding back in all the ingredients for a quick heat through and stir. I served this with a Sriracha hot sauce. A great clean out your fridge dish. This recipe is from “Love Your Leftovers”, Chapter, Leftover Rice page 196.

Bubble and Squeak

Next up Bubble and Squeak, which is a traditional British leftover dish. Hugh say’s the name comes from the sound the ingredients make frying in a pan. Here I used leftover fingerling potatoes, mushrooms, asparagus, chard and garlic. I used a combination of olive oil and butter to sauté my vegetables in, starting first with the potatoes and garlic and adding in everything else. Meals like this are satisfying and comforting and a great way to use up leftovers. This recipe is from “Love Your Leftovers”, Chapter, Launchpads for Leftovers, page 50.

Chicken and Mushroom Casserole with Cider

Up last is a Chicken and Mushroom Casserole with Cider. Another humble comforting dish with layers of flavor. The chicken is browned on both sides and then placed into a baking dish. The pan is deglazed with apple cider. Mushrooms are sautéed and then added along with bayleaf and thyme. The apple cider sauce is finished with mustard and heavy cream. This recipe is from "River Cottage Every Day", Chapter, Thrifty Meat, page 214.

These recipes have been adapted from the "River Cottage Every Day" and "Love Your Leftovers” by Hugh Fearnley-Whittingstall.

To see what recipes the other members chose for this month, head over to the LYL post for May 2017 on the CCC website, by clicking here.