I’m so pleased to welcome you all to another round of Simple and in Season. We are now into September and on the brink of Autumn here in the UK, though elsewhere some of you may still have sunshine…
•This is the fifth round and it will runs up until 15th October 2011. I will pick a winner shortly after (excluding myself obviously) and will include a round-up post including everyone who has entered.
•You can take inspiration from anywhere – adapt a recipe from your favourite cookbook, try something from a magazine, make up your own creation or share a family favourite. The usual rules apply when using someone else’s recipe, please either get permission from the author to post it or adapt it in some way stating how/why you’ve changed it
•Include any seasonal produce you fancy including fruit, veg, herbs, meat or fish
•Link as many recipes as you like. You can link posts entered into other blog events or carnivals as long as it involves a seasonal food item (and fits in with their rules)
•The linky-up is open to anyone, anywhere. I’m happy to post prizes abroad and although it will be nice to feature as much British produce as possible, it will be interesting to see what’s in season elsewhere.
•If you have questions or problems, email me or leave me a comment in the comment box at the bottom of the post.
Happy cooking and eating!
>Mushroom hunting sounds exciting, but I don't know anyone with experience, so I'm a little afraid of poisoning myself! :-/ This is my first time to participate in Simple and In Season (my recipe is the Beetroot and Apple Salad), so I'm really excited!
>Thanks for doing this wonderful round up of Autumn/September dishes. I love seasonal cooking. Can't wait to see what everyone else posts! September is a most delicious month! xx
>Hi Lauren, I know what you mean! I'm sure you will be able to find some wild mushrooms in the shops. Really look forward to whatever seasonal treats you'd like to share!
>Thank you too, Marie, you're so welcome. I really enjoyed all the August offerings. September is exciting as we leave the summer behind.
>Wonderful ideas for September and I loved your mushroom tale too! I am looking forward Autumn and all the bountiful produce……thanks for hosting this Ren, count me in!
Karen
>My Polish aunt and uncle used to venture off into the Forest of Dean at this time of year and come back laden with all sorts of wild stuff. They would carefully lay out their specimens and then fry them with onions. As children we were expected to taste them and to enjoy them, which we did. I find it utterly incomprehensible that many children (my teens included) find cultivated mushrooms too much of a challenge! I would love to join a mushroom hunt but alas will have to make the most of being in one of the sunnier places you mention!
>Karen I can't wait to see what's in your beautiful French garden for inspiration this month.
Sally, thanks for the commment. My kids actually love mushrooms but I was afraid that the little one would get to keen to start picking and eating random things! I don't remember that my mum ever took me with her, I just remember her, my grandmother and a friend always coming back with bags and bags of them. My favourite is 'pierogi' with cabbage and mushrooms
Ooh, that might have to be my entry for this month!
>will link up soon
>added my entry
Grape leaf rolls or Dolma
regards
torviewtoronto and createwithmom
>Thank you so much for linking up, must try Dolma soon!
>I really appreciate this way of showcasing seasonal fruit and veg and appreciate you for hosting. So here is my entry for this month, as i thoroughly enjoyed participating last month.
>Thank you so much Shaheen. Just had a peek – your tart is stunning…a very strong contender this month!
>Hi I've not done this before and I can't figure out how to do the Simply linked thingie? Am rubbish at technology!
>Hi Urvashi, half way up the page you'll see all the pink links. You add the link to the form there. If you are struggling just let me know which post you want to link up and I will link it for you. Thanks for taking part!
Hi Ren,
I’m struggling with the linky this time too. Here’s my second submission for this months challenge.
http://allotment2kitchen.blogspot.com/2011/09/creamy-cabbage-pie.html
PS Please don’t enter me for the prize this month; or if my name did come up – I’d rather this prize go to someone else.
[...] is my submission to this month’s Simple and in [...]
[...] is my submission to Deb for this week’s Souper Sundays, to this month’s Simple and in Season and to Ricki’s Wellness [...]
[...] is my submission to Deb for this week’s Souper Sundays, to this month’s Simple and in Season, to this month’s My Kitchen, My World destination Thailand, to [...]
Hmm.. can’t seem to find the linky after the move.. or am I blind?
Hi Janet, no, it got lost during the move! Trying to fix it!
Hopefully fixed now
I have added all the links from the comments here…they should now show.
[...] Simple and in Season September is now open and working – anyone who left me a comment with a link should now find themselves on the current link-up page. [...]
Enjoying having a look at what everyone else is doing with their autumnal cooking. I’ve submitted three items – I hope that’s OK and that I’ve done it all correctly.
[...] is my submission to this month’s Simple and in [...]
[...] join her. Beetroot is in season, so what are you waiting for? For further inspiration pop over to Simple and in Season over at Fabulicious [...]
Just added another recipe to Simple and in Season for September. So many lovely things available right now.
[...] dish is my entry into the SIMPLE AND IN SEASON September blogging event over at Ren Behan’s Fabulicious Food. For this entry, I decided [...]
HI Ren,
I have just submitted my entry into Simple and in Season! Hope you like it,
Thanks,
Laura@howtocookgoodfood x
Hi ren!
I just submitted my recipe for a moist apple cake with five spice added! really excited because it was for my birthday and i made sure to use the more interesting british apples from the farmers’ market (: hope you like it!
xx
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[...] is my submission to this month’s Simple and in Season, to this month’s Food Palette series featuring the rainbow, and to [...]
[...] is my submission to this month’s Simple and in Season and to Deb for this week’s Souper [...]
[...] is my submission to this month’s Simple and in Season and to both Ricki and Kim’s vegan SOS challenge featuring [...]
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[...] & In Season September Savoury Recipe Round-Up This month the Simple and in Season link-up had 45 entries! Granted, the round was open slightly longer than usual, but the end of summer [...]
[...] Baked Quince Compote with Vanilla Ingredients: 4 quinces, peeled and cut into quarters Grated zest and juice of 1 lemon 1 vanilla pod, split in half lengthways 300ml water 300g white caster sugar Method: 1. Preheat the oven to 200C/400F/Gas Mark 6. 2. Peel and quarter the quinces, you can core them too but I don’t always bother and the cores come away very easily once baked and look quite attractive curiously enough! Place them all in an oven proof baking tin or tray and pour the lemon juice over them and then add the lemon zest, turn them around in the juice and zest to cover. 3. Add the vanilla pod halves and then sprinkle the sugar over before finally pouring the water over them. Cover with a lid or tinfoil and bake for 1 hour. 4. After an hour, remove the lid or or tinfoil and turn the quinces around in the juice to cover them all. Return them back to the oven and then turn the oven down to 150C/300F/Gas Mark 3 and bake for a further 45 minutes to 1 hour; the quinces are ready when they have turned a deep pink or amber colour and they are soft to touch, the juice should also be thick and syrupy. 5. Serve them hot with cream or crème fraîche or allow them to cool and use in pies or crumbles. (Serves 4 to 6) Printable Recipe Here This has been entered into Ren’s Simple and in Season event [...]
[...] « The Women’s Institute, Random Recipes and Cream of Onion Soup An Autumn Patchwork Quilt of Photos and Quotes…… » Figs, Raspberries and Pears, Autumn Harvest Salad for an Indian Summer Lunch Figs, Raspberries & Pears, Autumn Harvest Salad for an Indian Summer Lunch In this modern consumer driven age of perfectly shaped fruit with nary a blemish, I find it liberating and slightly rebellious to break free and cook with all of the freshly picked fruit from the garden ~ fruit, that horror of horrors may have a bruise or have fallen to the earth before plucking it from the tree; fruit that still have the bloom of the heat on them and that roll around with merriment in my ancient old wooden crate, jostling for position with other fallen berries and those pears of a certain age. Fruit, and be prepared to be horrified, that may have had insects on them whilst wending their way through their small and short lives. We have become so detached from nature and how our produce is actually grown, that I have actually seen the horror on some of my guest’s faces when they are offered a warm fig from the tree ~ the lack of a Styrofoam tray fills them with a deep sense of insecurity, and I often find the offending fruit in the bin……shocking isn’t it? Why I am ranting about this you may wonder, well it’s my pears of a certain age that has brought this on; as you can see from my photos, they are not quite perfect on the outside ~ a wee bit weather worn with the odd brown laughter line here and there…….a supermarket reject no doubt. But look, inside they are perfect, white and juicy and full of the Autumn sunshine……..how sad it is that millions of kilos of fruit like my pears of a certain age are discarded every year because they don’t quite make the “perfect” grade and actually remind us of where they came from, a tree OUTSIDE in the open air! I am proud to post photos of my golden autumn pears and will continue to fight to uphold the benefits of slightly blemished but beautiful fruit……will you join me? This salad is a real Autumn Harvest salad and I am proud to say that all of the fruits I have used are home-grown. I would be quite happy to eat this sans meat, but my husband likes meat so to appease his carnivorous appetite I added a few slices of real Spanish chorizo sausage. I used two types of cheese, Roquefort and Brebis sheep’s milk cheese from the Pyrénées. The fruity dressing is made with raspberry vinegar, again, home-made and I will post the recipe later on this week. This is my idea of heaven on a plate for this unusually hot October we are having ~ even the colours seem to represent the season but in a sunny way…..golds, russets, ruby reds and Bordeaux wine colours…..the combination of flavours and textures is exceptional. If like me you can do without the meat, just ditch the chorizo and add a smidge more cheese. And, please don’t forget to adopt some blemished fruit for this salad too……after all, fruit is for all year and not just summer! I hope there is enough of this Indian Summer weather left this week so you can enjoy this salad or indeed any salad sitting outside, maybe under the trees with the bees humming you to sleep……Bon Appétit! Karen Printable Recipe Here Autumn Harvest Salad A delightful salad for those last lingering days of sunshine and a wonderful way to use the last of your fruit harvest in an elegant and tasty way……serve with the ubiquitous crusty bread and maybe a glass of Chardonnay or Chablis. ~ Serves 2 ~ INGREDIENTS: Salad: 2 ripe pears of a certain age, peeled and cut into quarters 8 figs, with a late bloom, cut in half A handful of ripe, late raspberries 50g (2ozs) blue cheese, mature of course, cut into small pieces 50g (2ozs) brebis (sheep’s milk) or goat’s cheese, cut into small pieces salad leaves, young and fresh this time! 50g (2ozs) chorizo sausage, sliced thinly Dressing: 4 tablespoons rape seed oil or olive oil 2 tablespoons raspberry vinegar salt and pepper to taste METHOD: Arrange the salad leaves on a plate ~ this makes a nice sharing platter, so use a large plate or two smaller ones. Arrange the fruit, chorizo and cheese over the top. Put the dressing ingredients into a jar or bottle and shake well. Drizzle dressing over the salad and serve straight away. This delightful seasonal salad has been entered into Ren’s Simple and in Season Event [...]