Final Month Cottage Cooking Club

Once again it’s time for our cooking club to gather together and post our recipes for the month of July. But what makes this post even more special is that this month marks the sixth and final month of our second project for our international online cooking group. We are a group of blogger's from around the world 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. This month I decided to shake things up a little bit as I will be sharing two recipes that I enjoyed this month and then share one recipe from each book that was a favorite during this online cooking adventure.

Muesli with blueberries, orange juice, strawberry jam and yogurt

The first recipe I prepared was Muesli with blueberries, oranges and yogurt. Why I waited so long to make this myself I’m not sure maybe because I always enjoy the one from Bob’s Red Mill. For this recipe I combined dates, raisins, rolled oats, sunflower seeds, walnuts and flax seed. You can use different seeds, fruits and grains, whatever you have available. Muesli will keep for several weeks in an airtight container in the fridge. To serve; measure out about 1/3 cup into a cereal bowl, then add a small amount of orange juice and milk, let sit about 5 to 10 minutes to soften. Enjoy! I added a few blueberries, some Greek yogurt, a dab of strawberry jam and a drizzle of honey. FANTASTIC! The perfect way to start your day.

Roast Carrots with Butter, Cumin and Orange

The second was a bright and easy side dish made with young summer carrots. The carrots were so fresh that I gave them a good scrubbing and then cut them in half lengthwise. (no reason to peel) These carrots were roasted with olive oil, butter, cumin seed and a little honey. They caramelized beautifully and as soon as I removed them from the oven I added orange juice and the zest. It’s amazing the range of flavors and textures that root veggies bring to a dish. I will make this dish again and dress it up depending on the season and what spices and herbs I have available. Funny how such a humble ingredient can achieve so much flavor.

Spiced Fig Compote with Vanilla Bean Ice Cream

My favorite recipe from, "River Cottage Every Day" hands down was the Spiced Fig Compote with Vanilla Bean Ice Cream. Here dried figs were soaked in water and then drained. The liquid was reserved and then the figs were added back in along with some brown sugar, honey, cardamom, star anise, cinnamon stick and a peel of an orange. This flavorful mixture was cooked down until a syrup consistency was achieved. I served this fruit dessert warm with vanilla bean ice cream.

Potted Smoked Fish

My favorite from Love Your Leftovers" was the Potted smoked fish. In this dish I used leftover hot smoked salmon, parsley, dill, olive oil and fresh lemon juice. Another amazing combination that is great on toast, and delicious with pasta.

I also would like to take this time to thank Andrea from "The Kitchen Lioness for her leadership and inspiration. Please accept my heartfelt gratitude for your time, support, and patience.

To see the postings of what other Cottage Cooking Club Members prepared as their final dishes, click here.