The Country Cooking Club ~ April 2017 Roundup!

It is time for a roundup of delicious meals I made

for The Cottage Cooking Club

headed by our lovely leader

~ Andrea of the Kitchen Lioness ~

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We ate well in the month of April!

starting early with:

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Celery root (I used jicama) Waldorf Salad

Very sweet jicama cut into sticks, granny smith apple cut into sticks,

one inner stalk of celery cut on a diagonal - thinly, toasted walnuts

and mixed with a tablespoon of mayo - nothing else

ie skipped the raisins, skipped the orange juice and salt & pepper!

Delish! 

Celery root Waldorf salad - recipe from pages 282-283

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Leftover pork with fennel and new potatoes

(basically you can use any leftover meats)

from pages 212-213

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So happened that I came across a pot of healthy looking chervil

the other day and finally managed to make this salad.

The next time, I shall grate the carrots, the way hubby likes them!

Happy to report that the re-potted chervil plant is doing well!

Carrot, orange and chervil salad, recipe from pages 284-285

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A quick and easy lunch for one

(psst - my lunch was three servings of the above) LOL

and a large mug of Vietnamese coffee, black!

Of course, with splashes of tobasco!

recipe from pages 58-59

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Shredded red cabbage, slightly cooked (I boiled, with skin on) beets,

toasted walnuts, (sans the raisins - cos hubby dislikes them),

olive oil, cider vinegar, pomegranate molasses instead of honey,

sea salt and freshly ground black pepper 

Purple slaw from pages 122-123

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Firstly the bechamel sauce with two cheeses,

then steamed cauliflower

mixed well the two together, topped with cheddar and

roasted for 25 mins. I served this as a side to a chicken main

recipe from pages 322-323 

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Spicy yogurt marinade for chicken,

recipe from page 204

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Hugh Fernley-Whittingstall's River Cottage Every Day

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