Recipes from River Cottage Ever Day by Hugh-Fearnley Whittingstall

8/7/2019 Recipes from River Cottage Ever Day by Hugh-Fearnley Whittingstall

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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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Recipes from River Cottage Ever Day by Hugh-Fearnley Whittingstall