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October Cottage Cooking Club, Porotos granados


It’s hard to imagine that October marks our 18th month of the Cottage Cooking Club, a place where our online international group of food and travel bloggers has monthly gathered together to share our prepared recipes from the cookbook “River Cottage veg everyday!” by British author and television personality, Hugh Fearnley-Whittingstall

Throughout this time our fearless leader, Andrea, of The Kitchen Lioness, Notes from a very small German Kitchen has inspired and coordinated the group’s efforts toward more purposefully preparing a broad range of vegetables within our daily meals, as well as sharing them with others, particularly, that which is seasonal, and those ingredients locally available depending on each individuals locale.

Much has been explored through River Cottage veg over our time together, both in the abundant variety of vegetables, and, in their many colorful, creative flavor combinations. Some of the dishes are common to us, including those we may already prepare in our own kitchen repertoires, other offerings have been unique and treasured finds that may be prepared for many years to come.


Most of the recipes in the cookbook are quite easily prepared and require little time and so monthly I always try to make the effort to prepare as many of the offerings as possible from among the list. This month of October, brimmed with unique activities and engagements, on top of the usual fall madness, made preparing the list a bit difficult for me, even despite the easy recipe format, and so this month I only prepared two of the dishes. Well, I’m blushing a bit, I should say one of the dishes, and, one of the ‘suggestions’ that is, for among the content listings I should hardly call poached egg on toast as a recipe, even despite its provided detailed technique, and, that it was included as one of our recipe choices for the month. Still, poached eggs on toast are quite delicious and the mere idea artistically displayed by color photograph within the pages of a cookbook might indeed spark the idea for any home cook short on time and in need of healthy simplicity.  Once the poached egg was  finished and set upon the lovely slice of toasted rye bread spread with butter, then, instead of photographing the egg whole atop the toast, I stuck a fork into it, and proceeded to do something I don’t often do during the day, I sat right down and ate it. It was spectacular.


Now given that description, if you are still inclined to count the Poached egg on toast as one of the month’s recipes, given it was on the list, then my second dish of the month is Porotos granadas, Hugh’s inspiration on the traditional Chilean squash and bean stew. The dish, as he indicates is hearty, and following the traditional soup/stew sauté foundation base of onions and garlic, the recipe proceeds with the addition of sweet smoked paprika spice and fresh chopped oregano, I loved the scent of the combination, and then, how well the ingredients played between each other, reminding me of the Cuban Sofrito. I used ‘tins’ of  beans, and ultimately chose two among the cookbooks recommendations, cannellini, and, pink pinto beans before the combined additions of butternut squash (which I had pre-roasted in cubes,) fresh green beans, and corn. Seasoned with salt and pepper, and though I didn’t photograph it as such, served on a bed of hot cooked rice, I thought the Porotos granadas grand for a chilly fall evening.


Paging through the cookbook, those pages I have now thumbed through countless times over the past 18 months provides lots of good memories, those of dishes shared with others, and those shared between the group. Many of the books recipes I have now prepared, some recipes I yet look forward to, others, well, I may pass on a few. Nevertheless, the experience of our Cottage Cooking Club has been quite enjoyable, with much to share and much to learn, expanding on the incorporating more fresh vegetables, especially those seasonal and local, served onto the shared table of its intended daily menu. 

Big Hugs and a Shout out to all our Cottage Cooking Club members. Looking forward to seeing you next month on the CCC, and then some in between.

To see what other Cottage Cooking Club members have posted over this next few days click here.

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  1. Posted October 28, 2015 at 4:38 pm | Permalink

    There is something strangely comforting about dropped eggs on toast. My mom and dad eat them. I don’t care for the taste or idea of a runny yolk, but the sight of it is comforting…nostalgic, really.

    • Posted October 28, 2015 at 6:06 pm | Permalink

      Hi Kelly, yes, I suppose there is. Though I did get a kick out of the recipe, truth is, even in its simplicity this simple dish is delicious, and, as you said, comforting.

  2. Mary Hirsch
    Posted October 28, 2015 at 6:22 pm | Permalink

    Well done, Peggy. First, I have never heard poached eggs called “dropped” eggs on toast as Kelly said but I love the thought of that. From now on, “Would anyone want dropped eggs on toast this morning?” I made Hugh’s poached eggs long ago, followed the directions perfectly and they came out beautifully. Will never do it another way. I happen to like a runny egg, whether on top of a salad or piece of toast or whatever. Your Porotos Granadas looks delicious. A comfort food, for sure, and worthy of a try. It’s soup and casserole season in the mountains, cold and snowy. It came a little too early for my taste. Nice post.

    • Posted October 29, 2015 at 2:16 pm | Permalink

      Hi Mary, thanks so much and good to see you. For some reason I always thought you didn’t have an email subscribe button but I just identified a spot and subscribed! Anyhow, I remember your poached eggs some time back and they were lovely, it is a nice comforting dish. I was fond of Porotos granadas but do believe it should be served on a bed of rice for soaking up the flavors, and the spice combination. Enjoy your hot soups and casseroles my friend, despite the weather pattern not being as cooperative as you had hoped. Talk to you soon.

  3. Posted October 29, 2015 at 11:45 am | Permalink

    Hi Peggy, poached eggs are my favorite! I actually have an egg poacher, Hugh’s instructions looked pretty technical to me, sometimes the simplest things are the hardest things to make. That stew sounded amazing, hope things are going well for you. Take care!
    cheri recently posted…Cottage Cooking Club Three Recipes Month of OctoberMy Profile

    • Posted October 29, 2015 at 2:17 pm | Permalink

      Hi Cheri, thanks much and good to see you! I do liked the poached eggs, funny how we do enjoy the simplest of things. The Porotos granados was delicious and its spice combination, definitely best on top of a bed of rice though! See you soon.

  4. TheKitchenLioness
    Posted October 29, 2015 at 2:38 pm | Permalink

    Dear Peggy, absolutely professional looking poached egg – simple is the best and I love a runny yolk on just about everything – beautifully presented! And the Chilean stew was really wonderful – yours looks bright, colorful, healthy and utterly delicious! Rice was a good side/accompaniment for this lovely dish, I agree!
    Your writing style always takes my breath away – as I read through your posts, I always feel like I should take up some writing classes this very instant…
    Wonderful post and terrific to have you share your thoughts and pictures with all of us at The Cottage Cooking Club!

    • Posted October 30, 2015 at 8:12 am | Permalink

      Thanks so much Andrea, and for all you have done over these months in creating such a wonderful and fun community with The Cottage Cooking Club.

  5. Posted October 29, 2015 at 2:39 pm | Permalink

    What a wonderful post! I love all the photos and the way you describe CCC. I will be making the Porotos granadas soon, as a friend of my mother’s is sending over some squash for me. I’m glad it was a hit for you! Your poached egg looks perfect and I think it absolutely counts as a selection for the month.
    Teresa recently posted…Cottage Cooking Club – October 2015My Profile

    • Posted October 30, 2015 at 8:15 am | Permalink

      Thanks Teresa, hope you enjoy the Porotos granadas and the lovely scented spice combination and depth between the smoked sweet paprika and oregano. Enjoy the fresh squash too, and now that we are back on to the root vegetables for some months ahead. The poached egg was fun, and I sure did enjoy it! See you soon.

  6. Posted October 29, 2015 at 7:18 pm | Permalink

    Lovely photos as always Peggy and I agree that most of the recipes in this book are quite easy to prepare. I made Hugh’s poached egg initially after seeing Mary’s post and many times since and his technique has never failed me. I love that you served the stew over rice; the flavours of the herbs and spices were very nice with the other ingredients but I too thought it needed something else. See you next month.
    Zosia recently posted…Cottage Cooking Club – October 2015My Profile

    • Posted October 30, 2015 at 8:19 am | Permalink

      Hi Zosia, thank you. Loved the poached egg, another of the delicious examples of simplicity in River Cottage veg. Yes, the Porotos granadas did enhance on a bed of rice, the wonderful spices needed somewhere to further infuse, and in any event, similar to sofrito I do believe those style dishes are commonly served with rice. Hope all is well on your end, see you soon.

  7. Posted October 30, 2015 at 1:32 pm | Permalink

    Evidently, less is more and poached egg is a perfect example. I came by, read your post and other CCC members’ comments on poached eggs or here ‘dropped’ eggs… went straight to the kitchen and made me one or rather two.. Since Mary reaffirmed that Hugh’s method was the way to go… I did just that … and….? sorry did not work for me…, again!

    I resorted to another method (one which I once used a couple of years before), no vortex but with vinegar! Voila! poached egg – perfect! I shall post the evidence tomorrow (as its now 1.35am and am watching a rerun of Walking Dead!

    I enjoyed your second dish too!
    EmilyC recently posted…Cooking from Rachel Khoo’s cookbooks ~ Oct 2015My Profile

    • Posted November 2, 2015 at 8:47 am | Permalink

      Hello Emily, less is more is certainly the perfect example when it comes to poached eggs. I have always used vinegar when poaching eggs to keep them together in the standard cooking process, and in particular because I am typically preparing a number at a time. They are also spectacular on Ribeye steak with Bernaise sauce, one of my favorites in the winter! Hope you enjoyed your Walking Dead re-run, and got enough sleep later! Thanks for stopping by!

  8. Posted November 1, 2015 at 8:47 pm | Permalink

    Nice work, Peggy! You know, I love poached eggs, but the way the division of labor in my kitchen falls, poached eggs are in my husbands purview. You’ve inspired me to follow Hugh’s instructions and try it for myself! The stew looks like something we’d enjoy. Now that there’s a chill in the air, I’ll add that one to my list of ones to try on your recommendation. Hope that November is less busy for you, unless of course, you like it busy — which can be a good thing. Take care!
    Betsy recently posted…Cottage Cooking Club: October 2015My Profile

    • Posted November 2, 2015 at 8:29 am | Permalink

      Hi Betsy, so terrific to see you and hope that you are doing well. Yes, the poached eggs are lovely and so really so delicious on toast. I am fond of the Porotos granadas though I’ve shared with the others that it is best on a bed of rice, not so unlike the Cuban soffrito which am am also quite fond. I’m looking forward to a bit of a break before Thanksgiving but look forward to my youngest sister visiting mid-November and special guests at Thanksgiving. Take care and see you soon. Big Hugs to you!

  9. Posted November 6, 2015 at 11:54 am | Permalink

    Beautiful photos, as always, and as simple as the poached/dropped eggs on toast are, they sure look delectable and even a bit luxurious! Gorgeous peppers, too! Happy November!
    Katie recently posted…October Cottage Cooking ClubMy Profile

    • Posted November 6, 2015 at 1:04 pm | Permalink

      Hi Katie, thanks so much, delicious poached eggs. Happy November to you too and thanks for stopping by!

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.