recipes from river cottage ever day by hugh-fearnley whittingstall
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http://www.randomhouse.com/crown/tenspeedhttp://www.indiebound.org/book/9781607740988http://itunes.apple.com/us/book/river-cottage-every-day/id422551003?mt=11http://books.google.com/ebooks?as_brr=5&q=9781607740988http://www.borders.com/online/store/TitleDetail?defaultSearchView=List&LogData=%5Bsearch%3A+110%2Cparse%3A+194%5D&cm_mmc=CJ-_-2193956-_-2665379-_-88x31+logo&type=1&searchData={productId%3Anull%2Csku%3Anull%2Ctype%3A1%2Csort%3Anull%2CcurrPage%3A1%2CresultsPerPage%3A25%2CsimpleSearch%3Afalse%2Cnavigation%3A5185%2CmoreValue%3Anull%2CcoverView%3Afalse%2Curl%3Arpp%3D25%26view%3D2%26type%3D1%26page%3D1%26kids%3Dfalse%26nav%3D5185%26simple%3Dfalse%26sku%3D9781607740988%2Cterms%3A{sku%3D9781607740988}}&storeId=13551&catalogId=10001&sku=1607740982&ddkey=http:SearchResults&cmpid=pub-rh-1117http://search.barnesandnoble.com/books/product.aspx?r=1&afsrc=1&ISBSRC=Y&ISBN=9781607740988http://www.amazon.com/gp/product/1607740982?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607740982 -
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Text copyright 2009 by Hugh Fearnley-Whittingstall
Photography copyright 2009 by Simon WheelerAdditional photography copyright 2009 by Marie Derme
(pages 25, 33031, 354)
Illustrations copyright 2009 by Mariko Jesse
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the
Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered
trademarks of Random House, Inc.
Originally published in slightly different form in Great Britain by
Bloomsbury Publishing Plc, London, in 2009
Library of Congress Cataloging-in-Publication Data
Fearnley-Whittingstall, Hugh.
River Cottage every day / Hugh Fearnley-Whittingstal l ; photography
by Simon Wheeler.
p. cm.
Includes index.
Summary: A collection of more than 180 appealing everyday recipes from
the bestselling author of the River Cottage seriesProvided by publisher.
1. Cooking (Natural foods) 2. Cooking, English. 3. River Cottage
(Television program) I. Title.
TX741.F426 2011
641.5636dc22
2010046949
ISBN 978-1-60774-098-8
Printed in China
Project editor: Janet Illsley
Copy editor: Jane Middleton
Cover design: Chloe Rawlins
Interior design: Lawrence Morton
Photography: Simon Wheeler
Illustrations: Mariko Jesse (www.marikojesse.com)
The text of this book is set in Avant Garde Gothic and Serifa
10 9 8 7 6 5 4 3 2 1
First U. S. Edition
For Marie, for every day
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Baked breakfast cheesecake
I know the idea of cheesecake for breakfast sounds odd, but this
simple recipe is a great way to start the day, especially if you serve
it with some fresh berries or a fruit compote. It is incredibly easy to
throw together since theres no crust, and you can get it on the table
in little more than half an hour.
Besides making a luxurious weekend breakfast or brunch, it is also adelicious dessert. Until recently, I thickened the cheese mixture with
a little semolina or flour, but I tried using oatmeal instead and the
result was so successful that I now usually do it this way.
If using salted goat cheese, dont add salt to the recipe.
Serves 10
21 ounces ricotta cheeseor cream cheese, or soft,
very mild goat cheese(preferably unsalted)
5 tablespoons unsaltedbutter, melted andcooled slightly
3 tablespoons quickoats, fine semolina, orwhole-wheat pastry flour
A good pinch of sea salt
1/2cup superfine sugar
2 eggs, lightly beaten
Finely grated zest of2 small oranges, plus
1 tablespoon juice3 tablespoons raisins(optional)
To serve:
Fresh fruit or fruitcompote (see pages33944)
Yogurt or sour cream(optional)
Preheat the oven to 325F.
Generously butter a 9-inch springform cake pan.
Beat the cheese with a wooden spoon until smooth, then add the
melted butter, oatmeal, semolina, or flour, salt, sugar, eggs, and
orange zest and juice, and mix well (feel free to whiz the ingredients
in a food processor). Fold in the raisins, if using.
Spoon the mixture into the prepared pan and bake for about
25 minutes, until just set, with a slight wobble in the center.
Serve hot, warm, or at room temperature with some fresh fruit or
fruit compote, and, if you like, yogurt or sour cream.
44
MAKING BREAKFAST
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Preheat the oven to 375F.
Slice the squash into quarters and seed it, scooping out the seeds
with a spoon. I leave the skin on most squashes when Im roasting
them, but you can peel it off if you prefer. Cut the squash into
wedges or chunks and put them in a small roasting pan. Add the
garlic and rosemary, the chopped chile, and lots of salt and pepper.
Drizzle with 2 to 3 tablespoons of oil and toss together. Roast in
the oven for 40 to 55 minutes, stirring halfway through, until the
squash is completely soft and starting to caramelize.
Meanwhile, if using nuts, toast them in a dry frying pan over
medium heat for a few minutes, until golden brown, then scatter
over the roasted squash. Add a squeeze of lemon juice and
another good drizzle of oil, then serve.
Serves 4
1 large butternutsquash, about 2 pounds,or the equivalent weightof acorn or other squashor pumpkin
6 to 8 fat garlic cloves,skin on, lightly squashed
A few sprigs of rosemary1 fairly hot red chile,seeded and finelychopped
Sea salt and freshlyground black pepper
4 to 5 tablespoonscanola or olive oil1/3cup pine nuts orwalnuts (optional)
Juice of 1/2lemon
Roast squash with chile, garlic, and rosemary
Butternut squash is delicious roasted in this way, but do try some alternative
squashes and pumpkins if you get the chance. Sugar pie pumpkins are outstanding,
as are acorn squash.
This makes an excellent side dish for sausages, chops, roast chicken, or robust fish.
Since it is creamy and starchy, I tend to serve roast squash instead of, rather than
as well as, any kind of spuds. On the other hand, dished up with steamed r ice and
some sauted greens or a green salad, this makes a lovely vegetarian main course.
Six roasted vegetables
Roasted vegetables root vegetables and winter squashes in particular
are rarely less than delicious. The roasting process intensifies flavor, brings
out sweetness, and adds a rich, caramelized exterior. Its forgiving to thecook (you can be relaxed about timings, and serve your vegetables hot,
warm, or cold) and versatile too. The following recipes make fantastic
accompaniments but can also be the main focus of a meal, with just a little
something else on the side. Leftover roasted roots can be tossed into salads
or pured in soups, or just nibbled cold as an extra something in your lunch
box. So you can see why this is a method I return to time and again.
312
VEGETABLES GA LORE
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