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VOUCHERSRESTAURANT
The home of River Cottage online with cookery courses, dining and bespoke events, River Cottage Kitchens and apprenticeship schemes. Enjoy expertly prepared local, seasonal produce. RIVER COTTAGE SOURDOUGH 50g (ml) of water (if you have hard water consider using bottled or filtered water to avoid the chlorine) Place into a bowl/jar/plastic container of your choice and mix together really well to form a loose mixture. Cover your container with a cloth and leave out at a warm room temperature for 24 hours. Day 2-5. RIVER COTTAGE KOMBUCHA Kombucha is an “ancient fermented tea beverage” that has a natural effervescence. Once fermented and cultured, the beverage contains a host of beneficial bacteria, yeasts, organic acids, antioxidants and B vitamins imparted to it by its mother culture, often referred to asELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing. GLUTNEY | RIVER COTTAGE Make the wine vinegar up to 1 litre with water and add to the pan with the chilli flakes and salt. Make up the spice bag by tying all the spices together in a square of muslin. Add the spice bag to the pan, pushing it into the middle. Heat the mixture gently, stirringoccasionally until
RIVER COTTAGE KITCHEN AXMINSTER Opening times SUN - 10 - 1pm; MON - TUES - Closed; WED - 11.30 - 3pm; THURS - SAT - 11.30 - 3pm / 6 - 9pm; Bookings are essential for our evening services. Please email: axminsterkitchen@rivercottage.net. Please note that Curry Night, Fish Friday and Kitchen Feasts all take place at River Cottage Kitchen located in the centre of Axminster town, these events are NOT at River Cottage HQ. SPARKLING ELDERFLOWER WINE Quick and reckless recipe: This method for making sparkling elderflower is the one that can result in all that collateral damage, but it is very straightforward. John has enjoyed two-year-old elderflower sparkly made this way, so even though it is rough and ready it can keep quite well. Whenever you drink it, serve it chilled and pour carefully - there will be some sediment at the bottom ofFENNEL SEED BREAD
Method. Lightly toast the fennel seeds in a dry frying pan for a few minutes, until fragrant. Transfer to a mortar and roughly crush with the pestle. Combine the crushed seeds with the flour, salt and yeast. Measure the honey into a measuring jug and make up to 325ml with warm water. Add to the flour with the olive oil and mix to a rough dough.COURGETTE CHUTNEY
Method. Rinse the courgettes, trimming away the stalks. For small courgettes cut crossways into slices about 1.5cm thick; for bigger courgettes, halve and quarter lengthways then cut into chunks. Place in a large bowl and sprinkle with the salt, lightly tossing to coat. SPINACH AND THYME PASTIES Stir in the chopped spinach and leave to cool. Tip the spinach mix into a bowl and add the goat’s cheese or ricotta, Parmesan if using, nutmeg, thyme, lemon zest if using, about half the beaten egg and plenty of salt and pepper. Mash together thoroughly. Roll out the pastry to a 26 x 39cm rectangle, about 3mm thick, and cut into six13cm squares.
RIVER COTTAGE COOKERY SCHOOL, DINING, KITCHENS AND BESPOKECOURSESDINING & EVENTSWEDDINGSORGANISE AN EVENTGIFTSVOUCHERSRESTAURANT
The home of River Cottage online with cookery courses, dining and bespoke events, River Cottage Kitchens and apprenticeship schemes. Enjoy expertly prepared local, seasonal produce. RIVER COTTAGE SOURDOUGH 50g (ml) of water (if you have hard water consider using bottled or filtered water to avoid the chlorine) Place into a bowl/jar/plastic container of your choice and mix together really well to form a loose mixture. Cover your container with a cloth and leave out at a warm room temperature for 24 hours. Day 2-5. RIVER COTTAGE KOMBUCHA Kombucha is an “ancient fermented tea beverage” that has a natural effervescence. Once fermented and cultured, the beverage contains a host of beneficial bacteria, yeasts, organic acids, antioxidants and B vitamins imparted to it by its mother culture, often referred to asELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing. GLUTNEY | RIVER COTTAGE Make the wine vinegar up to 1 litre with water and add to the pan with the chilli flakes and salt. Make up the spice bag by tying all the spices together in a square of muslin. Add the spice bag to the pan, pushing it into the middle. Heat the mixture gently, stirringoccasionally until
RIVER COTTAGE KITCHEN AXMINSTER Opening times SUN - 10 - 1pm; MON - TUES - Closed; WED - 11.30 - 3pm; THURS - SAT - 11.30 - 3pm / 6 - 9pm; Bookings are essential for our evening services. Please email: axminsterkitchen@rivercottage.net. Please note that Curry Night, Fish Friday and Kitchen Feasts all take place at River Cottage Kitchen located in the centre of Axminster town, these events are NOT at River Cottage HQ. SPARKLING ELDERFLOWER WINE Quick and reckless recipe: This method for making sparkling elderflower is the one that can result in all that collateral damage, but it is very straightforward. John has enjoyed two-year-old elderflower sparkly made this way, so even though it is rough and ready it can keep quite well. Whenever you drink it, serve it chilled and pour carefully - there will be some sediment at the bottom ofFENNEL SEED BREAD
Method. Lightly toast the fennel seeds in a dry frying pan for a few minutes, until fragrant. Transfer to a mortar and roughly crush with the pestle. Combine the crushed seeds with the flour, salt and yeast. Measure the honey into a measuring jug and make up to 325ml with warm water. Add to the flour with the olive oil and mix to a rough dough.COURGETTE CHUTNEY
Method. Rinse the courgettes, trimming away the stalks. For small courgettes cut crossways into slices about 1.5cm thick; for bigger courgettes, halve and quarter lengthways then cut into chunks. Place in a large bowl and sprinkle with the salt, lightly tossing to coat. SPINACH AND THYME PASTIES Stir in the chopped spinach and leave to cool. Tip the spinach mix into a bowl and add the goat’s cheese or ricotta, Parmesan if using, nutmeg, thyme, lemon zest if using, about half the beaten egg and plenty of salt and pepper. Mash together thoroughly. Roll out the pastry to a 26 x 39cm rectangle, about 3mm thick, and cut into six13cm squares.
COURSE CALENDAR
Full 26. Sep 2021. Full 28. Sep 2021. 18. Oct 2021. Two-day Cider Making course. Raise a glass to cider and traditional methods, with a two-day course of all things apple and cider at the River Cottage Cookery School. Full details. MENUS | RIVER COTTAGE CANTEEN & AXMINSTER 3. 4. 5. Welcome Book your table Menus Events and offers. Lunch Menu - Sample. Thursday Curry Night - Sample. Sustainable fish on Friday. Saturday Nights - Kitchen Feasts. Sunday Brunch - Sample.COURGETTE CHUTNEY
Method. Rinse the courgettes, trimming away the stalks. For small courgettes cut crossways into slices about 1.5cm thick; for bigger courgettes, halve and quarter lengthways then cut into chunks. Place in a large bowl and sprinkle with the salt, lightly tossing to coat.CLASSIC SCONES
Method. Preheat the oven to 200°C/Gas Mark 6. Using a food processor if you have one, whiz together the flour, baking powder, salt, butter and sugar until the mixture resembles fine breadcrumbs. (Otherwise, sift the flour, salt and baking powder into a mixing bowl, rub ASPARAGUS, NEW POTATOES, HALLOUMI Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised. Mingled with earthy little new potatoes, salty halloumi cheese and a generous squeeze of lemon, it makes a fantastic early summer supper. APPLE AND OAT MUFFINS Method. Preheat the oven to 190°C/gas 5. Put 12 large muffin cases into a muffin tray. In a large bowl, thoroughly combine both flours, the oats, baking powder, cinnamon and sugar. Add the grated apple and stir well to distribute it evenly through the mixture. In a jug, combine the yoghurt, milk, egg and oil. LEEK AND CHEESE TOASTIE Stir in the thyme, if using, and cream and cook for a minute or two longer until the cream is bubbling. Take off the heat and stir in two-thirds of the cheese. Add salt and pepper to taste. Preheat the grill. Toast the bread lightly. Spread the leek mixture thickly over the bread and top with the remaining grated cheese. Grill untilbubbling
BAKED CHICKEN CURRY
Put the onion, garlic, chilli and ginger in a food processor or blender. Blitz to a coarse paste, stopping to scrape down the sides a few times. Heat 2 tablespoons of the oil in a large frying pan over a medium/high heat. Add half the chicken pieces, season well and brownthem
PSB PASTA | RIVER COTTAGE This recipe is taken from River Cottage Baby &Toddler Cookbook. Purple sprouting broccoli is a seasonal treat, available from late Feb to early May. The slender stems are delicious lightly cooked on their own (and very good finger food), but also excellent with pasta. This recipe works well with standard broccoli (calabrese) too. For babies: Go easy on the chilli or leave it out. RIVER COTTAGE YOGHURT IS NOW AVAILABLE TO ORDER ONLINE FOR Our live organic Guernsey yoghurt can now be ordered online from Brown Cow Organics; the producers of River Cottage yoghurt. In a move to meet consumer demand for wider distribution, Brown Cow Organics has put together special pack sizes suitable for next working day doorstepcourier delivery.
RIVER COTTAGE COOKERY SCHOOL, DINING, KITCHENS AND BESPOKECOURSESDINING & EVENTSWEDDINGSORGANISE AN EVENTGIFTSVOUCHERSRESTAURANT
The home of River Cottage online with cookery courses, dining and bespoke events, River Cottage Kitchens and apprenticeship schemes. Enjoy expertly prepared local, seasonal produce. RECIPES | RIVER COTTAGEQUICK PICKLED CELERY, CHARD AND CARROTGAMERECIPES FROM THE PANTRYWEDDINGSDINING EVENTS Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and temptingdelights!
RIVER COTTAGE SOURDOUGH 50g (ml) of water (if you have hard water consider using bottled or filtered water to avoid the chlorine) Place into a bowl/jar/plastic container of your choice and mix together really well to form a loose mixture. Cover your container with a cloth and leave out at a warm room temperature for 24 hours. Day 2-5. RIVER COTTAGE KITCHEN AXMINSTER Opening times. SUN - 10 - 1pm. MON - TUES - Closed. WED - 11.30 - 3pm. THURS - SAT - 11.30 - 3pm / 6 - 9pm. Bookings are essential for our evening services. Please email: axminsterkitchen@rivercottage.net. Please note that Curry Night, Fish Friday and Kitchen Feasts all take place at River Cottage Kitchen located in the centre of Axminster townELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing.FENNEL SEED BREAD
Method. Lightly toast the fennel seeds in a dry frying pan for a few minutes, until fragrant. Transfer to a mortar and roughly crush with the pestle. Combine the crushed seeds with the flour, salt and yeast. Measure the honey into a measuring jug and make up to 325ml with warm water. Add to the flour with the olive oil and mix to a rough dough.EARLY RHUBARB JAM
Wipe and trim the rhubarb and cut into 2–2.5cm chunks. Pour a layer of sugar into the bottom of a preserving pan, then add a layer of rhubarb. Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar. Pour the orange juice over the top. Cover and leave for at least an hour or two – preferably overnight.NETTLE SOUP
Nettle soup is probably what most people first think of when they consider cooking on the wild side, so I could hardly leave it out. The keys to an excellent nettle soup are potato - to give it body - and really good stock - to give it spirit. Without these the wild food cynic's worst suspicions of boiled weeds will be confirmed. Note that a reusable carrier bag or basket is the standard SPINACH AND THYME PASTIES Stir in the chopped spinach and leave to cool. Tip the spinach mix into a bowl and add the goat’s cheese or ricotta, Parmesan if using, nutmeg, thyme, lemon zest if using, about half the beaten egg and plenty of salt and pepper. Mash together thoroughly. Roll out the pastry to a 26 x 39cm rectangle, about 3mm thick, and cut into six13cm squares.
ASPARAGUS, NEW POTATOES, HALLOUMI Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised. Mingled with earthy little new potatoes, salty halloumi cheese and a generous squeeze of lemon, it makes a fantastic early summer supper. RIVER COTTAGE COOKERY SCHOOL, DINING, KITCHENS AND BESPOKECOURSESDINING & EVENTSWEDDINGSORGANISE AN EVENTGIFTSVOUCHERSRESTAURANT
The home of River Cottage online with cookery courses, dining and bespoke events, River Cottage Kitchens and apprenticeship schemes. Enjoy expertly prepared local, seasonal produce. RECIPES | RIVER COTTAGEQUICK PICKLED CELERY, CHARD AND CARROTGAMERECIPES FROM THE PANTRYWEDDINGSDINING EVENTS Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and temptingdelights!
RIVER COTTAGE SOURDOUGH 50g (ml) of water (if you have hard water consider using bottled or filtered water to avoid the chlorine) Place into a bowl/jar/plastic container of your choice and mix together really well to form a loose mixture. Cover your container with a cloth and leave out at a warm room temperature for 24 hours. Day 2-5. RIVER COTTAGE KITCHEN AXMINSTER Opening times. SUN - 10 - 1pm. MON - TUES - Closed. WED - 11.30 - 3pm. THURS - SAT - 11.30 - 3pm / 6 - 9pm. Bookings are essential for our evening services. Please email: axminsterkitchen@rivercottage.net. Please note that Curry Night, Fish Friday and Kitchen Feasts all take place at River Cottage Kitchen located in the centre of Axminster townELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing.FENNEL SEED BREAD
Method. Lightly toast the fennel seeds in a dry frying pan for a few minutes, until fragrant. Transfer to a mortar and roughly crush with the pestle. Combine the crushed seeds with the flour, salt and yeast. Measure the honey into a measuring jug and make up to 325ml with warm water. Add to the flour with the olive oil and mix to a rough dough.EARLY RHUBARB JAM
Wipe and trim the rhubarb and cut into 2–2.5cm chunks. Pour a layer of sugar into the bottom of a preserving pan, then add a layer of rhubarb. Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar. Pour the orange juice over the top. Cover and leave for at least an hour or two – preferably overnight.NETTLE SOUP
Nettle soup is probably what most people first think of when they consider cooking on the wild side, so I could hardly leave it out. The keys to an excellent nettle soup are potato - to give it body - and really good stock - to give it spirit. Without these the wild food cynic's worst suspicions of boiled weeds will be confirmed. Note that a reusable carrier bag or basket is the standard SPINACH AND THYME PASTIES Stir in the chopped spinach and leave to cool. Tip the spinach mix into a bowl and add the goat’s cheese or ricotta, Parmesan if using, nutmeg, thyme, lemon zest if using, about half the beaten egg and plenty of salt and pepper. Mash together thoroughly. Roll out the pastry to a 26 x 39cm rectangle, about 3mm thick, and cut into six13cm squares.
ASPARAGUS, NEW POTATOES, HALLOUMI Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised. Mingled with earthy little new potatoes, salty halloumi cheese and a generous squeeze of lemon, it makes a fantastic early summer supper. RIVER COTTAGE ONLINE COURSES Learn about the River Cottage ethos and gain the skills to enjoy fantastic food at home with our brand new collection of onlinecourses,
RECIPES | RIVER COTTAGE Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and temptingdelights!
MENUS | RIVER COTTAGE CANTEEN & AXMINSTER 3. 4. 5. Welcome Book your table Menus Events and offers. Lunch Menu - Sample. Thursday Curry Night - Sample. Sustainable fish on Friday. Saturday Nights - Kitchen Feasts. Sunday Brunch - Sample. RIVER COTTAGE KOMBUCHA Kombucha is an “ancient fermented tea beverage” that has a natural effervescence. Once fermented and cultured, the beverage contains a host of beneficial bacteria, yeasts, organic acids, antioxidants and B vitamins imparted to it by its mother culture, often referred to as PORK STOCK | RIVER COTTAGE A well-made pork stock is just as good as any beef or chicken stock and it’s something we make all the time in the River Cottage kitchen. It forms the basis of lots of our sauces, reductions, soups and stews. Save all your pork bones – they freeze really well. Roasting the bones before you make your stock will give it a wonderfuldeep flavour.
BAKED CHICKEN CURRY
Put the onion, garlic, chilli and ginger in a food processor or blender. Blitz to a coarse paste, stopping to scrape down the sides a few times. Heat 2 tablespoons of the oil in a large frying pan over a medium/high heat. Add half the chicken pieces, season well and brownthem
SPARKLING ELDERFLOWER WINE Quick and reckless recipe: This method for making sparkling elderflower is the one that can result in all that collateral damage, but it is very straightforward. John has enjoyed two-year-old elderflower sparkly made this way, so even though it is rough and ready it can keep quite well. Whenever you drink it, serve it chilled and pour carefully - there will be some sediment at the bottom ofHONEY-BAKED RHUBARB
Method. Put the rhubarb in an ovenproof dish large enough to hold it in a single layer, then scatter over the orange zest and pour in the juice. Trickle over the honey and gently mix the whole lot together. Cover loosely with foil and bake in an oven preheated to 150°C/Gas Mark 2 for 45 minutes–1 hour, until the rhubarb is tender, giving it ASPARAGUS, NEW POTATOES, HALLOUMI Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised. Mingled with earthy little new potatoes, salty halloumi cheese and a generous squeeze of lemon, it makes a fantastic early summer supper.MUSHROOM PÂTÉ
Heat the butter in a large frying pan over a medium heat. Drop in the mushrooms and garlic and sauté, stirring frequently, for 10 minutes, or until all the moisture the mushrooms release has evaporated. Leave to cool for a few minutes. Blitz the mushrooms in a food processor until smooth, then add the cream cheese and blitz again until well RIVER COTTAGE COOKERY SCHOOL, DINING, KITCHENS AND BESPOKECOURSESDINING & EVENTSWEDDINGSORGANISE AN EVENTGIFTSVOUCHERSRESTAURANT
The home of River Cottage online with cookery courses, dining and bespoke events, River Cottage Kitchens and apprenticeship schemes. Enjoy expertly prepared local, seasonal produce. RECIPES | RIVER COTTAGEQUICK PICKLED CELERY, CHARD AND CARROTGAMERECIPES FROM THE PANTRYWEDDINGSDINING EVENTS Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and temptingdelights!
RIVER COTTAGE SOURDOUGH 50g (ml) of water (if you have hard water consider using bottled or filtered water to avoid the chlorine) Place into a bowl/jar/plastic container of your choice and mix together really well to form a loose mixture. Cover your container with a cloth and leave out at a warm room temperature for 24 hours. Day 2-5. RIVER COTTAGE KITCHEN AXMINSTER Opening times. SUN - 10 - 1pm. MON - TUES - Closed. WED - 11.30 - 3pm. THURS - SAT - 11.30 - 3pm / 6 - 9pm. Bookings are essential for our evening services. Please email: axminsterkitchen@rivercottage.net. Please note that Curry Night, Fish Friday and Kitchen Feasts all take place at River Cottage Kitchen located in the centre of Axminster townELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing.FENNEL SEED BREAD
Method. Lightly toast the fennel seeds in a dry frying pan for a few minutes, until fragrant. Transfer to a mortar and roughly crush with the pestle. Combine the crushed seeds with the flour, salt and yeast. Measure the honey into a measuring jug and make up to 325ml with warm water. Add to the flour with the olive oil and mix to a rough dough.EARLY RHUBARB JAM
Wipe and trim the rhubarb and cut into 2–2.5cm chunks. Pour a layer of sugar into the bottom of a preserving pan, then add a layer of rhubarb. Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar. Pour the orange juice over the top. Cover and leave for at least an hour or two – preferably overnight.NETTLE SOUP
Nettle soup is probably what most people first think of when they consider cooking on the wild side, so I could hardly leave it out. The keys to an excellent nettle soup are potato - to give it body - and really good stock - to give it spirit. Without these the wild food cynic's worst suspicions of boiled weeds will be confirmed. Note that a reusable carrier bag or basket is the standard SPINACH AND THYME PASTIES Stir in the chopped spinach and leave to cool. Tip the spinach mix into a bowl and add the goat’s cheese or ricotta, Parmesan if using, nutmeg, thyme, lemon zest if using, about half the beaten egg and plenty of salt and pepper. Mash together thoroughly. Roll out the pastry to a 26 x 39cm rectangle, about 3mm thick, and cut into six13cm squares.
ASPARAGUS, NEW POTATOES, HALLOUMI Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised. Mingled with earthy little new potatoes, salty halloumi cheese and a generous squeeze of lemon, it makes a fantastic early summer supper. RIVER COTTAGE COOKERY SCHOOL, DINING, KITCHENS AND BESPOKECOURSESDINING & EVENTSWEDDINGSORGANISE AN EVENTGIFTSVOUCHERSRESTAURANT
The home of River Cottage online with cookery courses, dining and bespoke events, River Cottage Kitchens and apprenticeship schemes. Enjoy expertly prepared local, seasonal produce. RECIPES | RIVER COTTAGEQUICK PICKLED CELERY, CHARD AND CARROTGAMERECIPES FROM THE PANTRYWEDDINGSDINING EVENTS Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and temptingdelights!
RIVER COTTAGE SOURDOUGH 50g (ml) of water (if you have hard water consider using bottled or filtered water to avoid the chlorine) Place into a bowl/jar/plastic container of your choice and mix together really well to form a loose mixture. Cover your container with a cloth and leave out at a warm room temperature for 24 hours. Day 2-5. RIVER COTTAGE KITCHEN AXMINSTER Opening times SUN - 10 - 1pm; MON - TUES - Closed; WED - 11.30 - 3pm; THURS - SAT - 11.30 - 3pm / 6 - 9pm; Bookings are essential for our evening services. Please email: axminsterkitchen@rivercottage.net. Please note that Curry Night, Fish Friday and Kitchen Feasts all take place at River Cottage Kitchen located in the centre of Axminster town, these events are NOT at River Cottage HQ.ELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing.FENNEL SEED BREAD
Method. Lightly toast the fennel seeds in a dry frying pan for a few minutes, until fragrant. Transfer to a mortar and roughly crush with the pestle. Combine the crushed seeds with the flour, salt and yeast. Measure the honey into a measuring jug and make up to 325ml with warm water. Add to the flour with the olive oil and mix to a rough dough.NETTLE SOUP
Nettle soup is probably what most people first think of when they consider cooking on the wild side, so I could hardly leave it out. The keys to an excellent nettle soup are potato - to give it body - and really good stock - to give it spirit. Without these the wild food cynic's worst suspicions of boiled weeds will be confirmed. Note that a reusable carrier bag or basket is the standard SIMPLE GLOBE ARTICHOKES Make a simple vinaigrette: put a crushed garlic clove, 1 teaspoon mustard, some salt and pepper, 2 tablespoons cider vinegar and 6 tablespoons olive or rapeseed oil in a screw-topped jar and shake to emulsify. Add 1 tablespoon finely chopped capers too, if you like. Try barbecued artichokes: boil or steam, as above, then slice them in half SPINACH AND THYME PASTIES Stir in the chopped spinach and leave to cool. Tip the spinach mix into a bowl and add the goat’s cheese or ricotta, Parmesan if using, nutmeg, thyme, lemon zest if using, about half the beaten egg and plenty of salt and pepper. Mash together thoroughly. Roll out the pastry to a 26 x 39cm rectangle, about 3mm thick, and cut into six13cm squares.
ASPARAGUS, NEW POTATOES, HALLOUMI Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised. Mingled with earthy little new potatoes, salty halloumi cheese and a generous squeeze of lemon, it makes a fantastic early summer supper. RIVER COTTAGE ONLINE COURSES Learn about the River Cottage ethos and gain the skills to enjoy fantastic food at home with our brand new collection of onlinecourses,
RECIPES | RIVER COTTAGE Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and temptingdelights!
COURSE CALENDAR
Full 26. Sep 2021. Full 28. Sep 2021. 18. Oct 2021. Two-day Cider Making course. Raise a glass to cider and traditional methods, with a two-day course of all things apple and cider at the River Cottage Cookery School. Full details. MENUS | RIVER COTTAGE CANTEEN & AXMINSTER 3. 4. 5. Welcome Book your table Menus Events and offers. Lunch Menu - Sample. Thursday Curry Night - Sample. Sustainable fish on Friday. Saturday Nights - Kitchen Feasts. Sunday Brunch - Sample. PORK STOCK | RIVER COTTAGE A well-made pork stock is just as good as any beef or chicken stock and it’s something we make all the time in the River Cottage kitchen. It forms the basis of lots of our sauces, reductions, soups and stews. Save all your pork bones – they freeze really well. Roasting the bones before you make your stock will give it a wonderfuldeep flavour.
ELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing.HONEY-BAKED RHUBARB
Method. Put the rhubarb in an ovenproof dish large enough to hold it in a single layer, then scatter over the orange zest and pour in the juice. Trickle over the honey and gently mix the whole lot together. Cover loosely with foil and bake in an oven preheated to 150°C/Gas Mark 2 for 45 minutes–1 hour, until the rhubarb is tender, giving itMUSHROOM PÂTÉ
Heat the butter in a large frying pan over a medium heat. Drop in the mushrooms and garlic and sauté, stirring frequently, for 10 minutes, or until all the moisture the mushrooms release has evaporated. Leave to cool for a few minutes. Blitz the mushrooms in a food processor until smooth, then add the cream cheese and blitz again until well OATY RHUBARB CRUMBLE To make the crumble topping, put the oatmeal, oats and butter in a food processor and pulse briefly until the butter is worked into the oatmeal and the mixture resembles fine crumbs – don't overdo it, or it will start to clump together too much. Tip into a bowl and stir in the demerara sugar. Wash the rhubarb and cut it into 1–2cm pieces. ASPARAGUS, NEW POTATOES, HALLOUMI Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised. Mingled with earthy little new potatoes, salty halloumi cheese and a generous squeeze of lemon, it makes a fantastic early summer supper. RIVER COTTAGE COOKERY SCHOOL, DINING, KITCHENS AND BESPOKECOURSESDINING & EVENTSWEDDINGSORGANISE AN EVENTGIFTSVOUCHERSRESTAURANT
The home of River Cottage online with cookery courses, dining and bespoke events, River Cottage Kitchens and apprenticeship schemes. Enjoy expertly prepared local, seasonal produce.COURSE CALENDAR
Course calendar If you are looking to book an event that starts after November 2021, please click on an event below to view all of the dates that are currently available. RIVER COTTAGE SOURDOUGH Sourdough starter. Wild yeast is all around us, the joy of foraging into flour and water to create your natural starter can be a life longjourney.
RIVER COTTAGE KOMBUCHA The pandemic has led to many of us getting back to our roots and reconnecting with the natural world and a more ‘traditional’ wayof living.
RIVER COTTAGE KITCHEN AXMINSTER Opening times SUN - 10 - 1pm; MON - TUES - Closed; WED - 11.30 - 3pm; THURS - SAT - 11.30 - 3pm / 6 - 9pm; Bookings are essential for our evening services. Please email: axminsterkitchen@rivercottage.net. Please note that Curry Night, Fish Friday and Kitchen Feasts all take place at River Cottage Kitchen located in the centre of Axminster town, these events are NOT at River Cottage HQ.CLASSIC SCONES
Of course you can put what you like on your scones, but I’ll usually opt for a cream tea. Cream tea etiquette is fiercely disputed in the West Country. The Cornish put strawberry jam on their scones first, then the cream; in Devon and Dorset it is customary to do it the other way round. Personally, I prefer raspberry jam and I always put jam on first even though River Cottage is on the GLUTNEY | RIVER COTTAGE Put the vegetables and fresh fruit into a large, heavy-based pan with the sultanas and sugar. Make the wine vinegar up to 1 litre with water and add to the pan with the chilli flakes and salt. LEEK AND CHEESE TOASTIE Melt the butter in a small frying pan over a medium heat and add the leeks. As soon as they are sizzling, turn the heat down quite low and sweat gently, stirring often, for about 10 minutes until tender. SPINACH AND THYME PASTIES These tasty little parcels are very good still warm from the oven, but let them cool down and they'll pack a real punch for a picnic, a party or a lunchbox. If using ricotta, it's a good idea to add Parmesan, but if you're using a fairly strong goat's cheese you won't need it.PINTO BEAN CHILLI
You can adapt this easy, fiery chilli to the seasons, swapping summer’s courgettes and peppers for autumn’s mushrooms and squash, for instance. And you can easily double or triple the quantities if you want to feed a crowd (it’s perfect for bonfire night), or lay some down in the freezer. RIVER COTTAGE COOKERY SCHOOL, DINING, KITCHENS AND BESPOKECOURSESDINING & EVENTSWEDDINGSORGANISE AN EVENTGIFTSVOUCHERSRESTAURANT
The home of River Cottage online with cookery courses, dining and bespoke events, River Cottage Kitchens and apprenticeship schemes. Enjoy expertly prepared local, seasonal produce.COURSE CALENDAR
Course calendar If you are looking to book an event that starts after November 2021, please click on an event below to view all of the dates that are currently available. RIVER COTTAGE SOURDOUGH Sourdough starter. Wild yeast is all around us, the joy of foraging into flour and water to create your natural starter can be a life longjourney.
RIVER COTTAGE KOMBUCHA The pandemic has led to many of us getting back to our roots and reconnecting with the natural world and a more ‘traditional’ wayof living.
RIVER COTTAGE KITCHEN AXMINSTER Opening times SUN - 10 - 1pm; MON - TUES - Closed; WED - 11.30 - 3pm; THURS - SAT - 11.30 - 3pm / 6 - 9pm; Bookings are essential for our evening services. Please email: axminsterkitchen@rivercottage.net. Please note that Curry Night, Fish Friday and Kitchen Feasts all take place at River Cottage Kitchen located in the centre of Axminster town, these events are NOT at River Cottage HQ.CLASSIC SCONES
Of course you can put what you like on your scones, but I’ll usually opt for a cream tea. Cream tea etiquette is fiercely disputed in the West Country. The Cornish put strawberry jam on their scones first, then the cream; in Devon and Dorset it is customary to do it the other way round. Personally, I prefer raspberry jam and I always put jam on first even though River Cottage is on the GLUTNEY | RIVER COTTAGE Put the vegetables and fresh fruit into a large, heavy-based pan with the sultanas and sugar. Make the wine vinegar up to 1 litre with water and add to the pan with the chilli flakes and salt. LEEK AND CHEESE TOASTIE Melt the butter in a small frying pan over a medium heat and add the leeks. As soon as they are sizzling, turn the heat down quite low and sweat gently, stirring often, for about 10 minutes until tender. SPINACH AND THYME PASTIES These tasty little parcels are very good still warm from the oven, but let them cool down and they'll pack a real punch for a picnic, a party or a lunchbox. If using ricotta, it's a good idea to add Parmesan, but if you're using a fairly strong goat's cheese you won't need it.PINTO BEAN CHILLI
You can adapt this easy, fiery chilli to the seasons, swapping summer’s courgettes and peppers for autumn’s mushrooms and squash, for instance. And you can easily double or triple the quantities if you want to feed a crowd (it’s perfect for bonfire night), or lay some down in the freezer.CLASSIC SCONES
Of course you can put what you like on your scones, but I’ll usually opt for a cream tea. Cream tea etiquette is fiercely disputed in the West Country. The Cornish put strawberry jam on their scones first, then the cream; in Devon and Dorset it is customary to do it the other way round. Personally, I prefer raspberry jam and I always put jam on first even though River Cottage is on theRECIPES > BREAKFAST
Mark can't seem to make enough of this really delicious, slightly addictive compote. Once a jar has been opened in his house, it tends to Prep 20 mins Cook 10 mins. RecipeRECIPES > VEG
Veg Are you looking to eat more veg? We don't blame you. They're healthy, cost-effective and, above all, delicious. Here are some of our favourite recipes. MENUS | RIVER COTTAGE CANTEEN & AXMINSTER Cookie policy. In order to continually improve our website, we collect non-personal data through cookies. By continuing to use the website you are accepting the use of these cookies. GLUTNEY | RIVER COTTAGE Put the vegetables and fresh fruit into a large, heavy-based pan with the sultanas and sugar. Make the wine vinegar up to 1 litre with water and add to the pan with the chilli flakes and salt. APPLE AND OAT MUFFINS Packed with good stuff, these not-too-sweet muffins are an appetising way to start the day. They’re best fresh, so you might like to bake them in the evening before you go to bed. Alternatively, if you have children like mine, you can bake the muffins together ridiculously early in the morning. Often, though, I bake a batch and freeze them. A couple of muffins taken from the freezer justBAKED CHICKEN CURRY
If you've got the time, toast the cumin, coriander and fennel seeds in a dry frying pan for a minute or two, until fragrant. Grind the whole spices (toasted or otherwise) to a rough powder in a spice grinder or with a pestle and mortar, then mix with the turmeric and fenugreek.COURGETTE CHUTNEY
This recipe is taken from The Book of Preserves by Pam the Jam. Courgettes are magnificently prolific, which makes them good value when they’re in season in the late summer and early autumn. This chutney is a delicious method of using up gluts if you grow your own. Although my preference is to use tender young courgettes, when they are little more than 15cm long, you can use big courgettes PSB PASTA | RIVER COTTAGE This recipe is taken from River Cottage Baby &Toddler Cookbook. Purple sprouting broccoli is a seasonal treat, available from late Feb to early May. The slender stems are delicious lightly cooked on their own (and very good finger food), but also excellent with pasta. This recipe works well with standard broccoli (calabrese) too. For babies: Go easy on the chilli or leave it out. WEST COUNTRY CIDER MUSSELS Heat the butter in a deep, wide pan over a medium heat. Add the onion and garlic,then cover and sweat for 5 minutes or so, stirring occasionally, until softened but not coloured. Skip to navigation | Skip to content | Skip to footer ------------------------- River Cottage ← Return to River Cottage website* Home Login
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