Dear fellow members of #TheCottageCookingClub and all those bloggers that would like to join us: as of this month we are opening a new door on our online cooking club.
By 28th April, 2016 as a group we cooked our way through the entire River Cottage Everyday Veg by Hugh Fearnley-Whittingstall.
On 28th February, 2017, we will continue our cooking adventure together - with two books from the same author. One is called River Cottage Every Day and the other one is called Love Your Leftovers (this one is optional).
The rules will basically be non-rules: you can chose the recipes yourself, 1 to 10recipes, only 1 post per month from River Cottage Every Day and then if you have the time and, of course, those lovely leftovers, you can choose to add (or not) as many or as little of the recipes from Love Your Leftovers to your personal "end of month post"! Just make sure to use whatever is in season wherever you live and try to use as many regional ingredients as possible.
We will be posting for 6 months - whether all the recipe have been completed from the book(s) or not and therefore our last post for this book (these books) will be on July 28th, 2017.
Any questions, please do not hesitate to contact me: andrea(at)thekitchenlioness.de
You can now leave your link to your personal February post at the end of this post AND at any time on The Cottage Cooking Club facebook page!!!
Dear Members of the Cottage Cooking Club - after a few months hiatus, we will be resuming our online cooking club activities on February, 1st, 2017. We will be cooking from River Cottage Every Day - "RCED" (for all) and River Cottage Love Your Leftovers - "RCLYL" (optional).
The rules for the cooking club will be easy and rather more like "non-rules". We will cook as many of the recipes from the book as we will manage during a six-month period - so no matter whether we have cooked all recipes from the book or just a fraction, we will conclude our activities at the end of end of July 2017.
While the official starting day will be February 1st, all regular or occasional "guest" members (if I may call them that way) will only be asked to post once a month (six times in total) on the 28th of each month. The Cottage Coooking Club therefore will only have six posting dates Feb. 28th, March 28th, April 28th, May 28th, June 28th until July 28th when we will conclude our activities.
The recipes will not be chosen by me, you choose as many OR as little as you want each month, make one soup or ten dinners or three desserts, whatever you can. Then put together one post at the end of the month and let all of us know what you think of the dishes that you prepared. Are they worth trying? Does the recipe work? What would you change?
When chosing the recipes that you prepare each month, I ask you to let yourself be guided by seasonality and availability - what are the foods that YOU can find in YOUR area?
To get started and to get a feeling for the RCED cookbook, I made two recipes - the "Beet and Cumin Soup with Spiced Yogurt" (page 274) and the "Honey Whole-Wheat Cake" (page 386).
While I will not go on a length about those two recipes, I will say so much. They both definitely taste like true River Cottage recipes - the flavors are familiar and comforting and we enjoyed both.
If you like beets, you should try the soup while beets are now widely available and reasonably prized in winter (at least around here). The Spiced Yogurt is a wonderful element of the soup but you should not limit its uses to this soup, drizzle it on rôtisserie chicken or serve with pita bread and veggies.
The cake is a must if you are looking for a comfort-style cake with the definite taste of honey. Make sure to use a mild variety of local honey (if possible) that you enjoy, or it will overpower the cake. It is worth noticing that the recipe calls for whole-wheat flour and ground almonds (I left the skins on) and according to my experience if you want a more pronounced taste of almonds, you could toast them before you process them to make your own almond meal. You can also make this recipe with spelt flour and 2 teaspoons of baking powder as well - I tried it and it works. What I really liked was serving this cake warm, with some Greek yogurt and fruit (whatever is in season) alongside. You can re-heat a slice and enjoy it as breakfast cake (very fashionable these days) as well. The almonds keep it moist for a day or two.
I sincerely hope that I have managed to inspire you to cook along with me for the next six months. It is lonely cooking through all these cookbooks on my own...and I would LOVE to have some lovely company! So, dust off the covers of your RCED and perhaps the RCLYL and let´s start cooking as many of Hugh´s dishes from them as we can fit into our lives and share with the ones we love.
Hope you all had a Happy and Healthy start to the New Year!
Sharpen your knives and make room on your kitchen shelves because we will be resuming our online #TheCottageCookingClub activities on February 1st with the cookbook that I have mentioned before and another one optional as well. But I am re-working the "rules" and will loosen them considerably. Cooking in on online cooking group should be fun not stress.
So from Februay 1st, until the end of July we will be happily cooking our way through "River Cottage Every Day" - more details coming up!
Due to the unexpected surge in the number of bloggers who have expressed their interest in cooking along with us and tackle our second phase of our cooking adventures with recipes from the talented Mr. Hugh Fearnley-Whittingstall. And after consulting with my trusted taste testers and food enthusiasts that have tasted their way through many a dish in the last couple of years, for the time being, I have decided to suspend the activities of our lovely online cooking club with that catchy name and re-connect in a few weeks time!
Until we meet again with a fresh outlook on things, a new perspective on the purpose of online cookbook clubs and a bit of time to spare…
If you have any questions, please do not hesitate to contact me! Or meet up with me at work, my favorite bookshop, greengrocer, outdoor market, tea merchant, café, spice merchant, farmers market, or museum. See you there or see you around!
As some of you probably know, last year I joined The Food Revolution Community Ambassador Program, an initiative of the Jamie Oliver Foundation.
The Food Revolution is „an ongoing, global campaign to provoke debate and inspire positive, meaningful change in the way we access, consume and understand food. Meaningful change is built from the ground up. We celebrate the joy of food, we educate people and communities to make better food choices and we inspire them to come together as one voice to lobby governments and businesses to make positive, lasting change.“
Every May, we hold Food Revolution Day and this year it falls on May 20th, 2016.
I thought it would be a wonderful idea to get you all involved. The line-up of recipes that Jamie Oliver has put together revolves around ten delicious, nutritionally balanced recipes, which he has have defined as the “Starter Pack of Cooking”, each covering a different skill and technique that can give anyone the confidence to cook good, real, healthy meals for themselves and their families, for now and the future. Jamie´s recipes include a Simple Humous, Minestrone, Classic Tomato Spaghetti Sauce, Cheese Omelette etc. Tacking a cue from this wonderful idea, I suggest the following:
We shall get started with our new cookbook project in July – this month we will Join the Food Revolution and I ask you to choose from one (1) to ten (10) recipes from Hugh Fearnley-Whittingstalls`River Cottage Everyday Veg that you believe is a „must-know“ recipe from the book. Cook as little or as many recipe(s) from Hugh's book and share the technique and cooking skill you learned from making it (them). Then just leave your link from May 20th until the end oft he month right here.
Our Motto for the month of May is: JOIN THE FOOD REVOLUTION! And share your wisdom, skills and techniques with all of us!