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And I quote......
are a must on a diet. I suggest carrot cake,
zucchini bread, and pumpkin pie.”
Jim Davis, 'Garfield'
What's New This Month
Some of you (especially in
the UK) may have noticed the weekly recipe featured in The
Mirror on Saturdays (a UK national newspaper) over the past year. But I've
also been busy trying to get more media coverage this year . . .
. with a little success.
The following are links to
press releases/articles which I've written in the last 3
months, two of which have resulted in press coverage and
even a couple of radio interviews.
here to see what's in
season this month and to find a Farmers' Market near you
(UK).. Lots of seasonal recipes too
Food in Film
Click the film to see the
next in the series. Once again it's a film which heavily
features all kinds of food.
How does your Kitchen Garden
Plants such as courgettes,
marrows, runner, dwarf and green beans and outdoor cucumbers
should be romping away by now. Make sure you keep them well
watered and weed free.
Continue to make small sowings of carrots, lettuce, radish,
spinach and spring onions to ensure a continuous harvest. although
a good alternative is to just harvest every other plant.
that way, you can have young small tender veggies now whilst
leaving some to grow on. This method works especially well
with Carrots, spring onions, turnips and beetroot.
When harvesting spinach, leaf
beet and loose leaved lettuce, only harvest a few outside
leaves from each plant, allowing the plants to keep throwing
up new leaves.
Check the ties and staking of taller
plants such as beans and tomatoes , loosening or tightening
Pinch out side shoots which
will appear where the leaves join the stems, when they are
about 2.5cm/1" long. Once tomatoes have developed on 4 or 5
trusses, pinch out the growing tip.
Aubergines and Capsicums
Fine spraying of plants with
water helps encourage fruit to set. Limit to 5 or 6 fruits
per plant. Once the fruit start to swell, feed with tomato
food each time you water.
Courgettes and Marrows
Pinch out growing tips of
trailing varieties when they reach 60cm/2ft long or have 6-8
leaves. Keep very well watered but only water around the
plants and feed with liquid fertiliser once the fruits begin
to form. Continual cropping is necessary to prolong
the harvesting period. Start cutting courgettes at about
10cm/4" and Marrows at about 20cm/8".
Not only do we have fruit
smoothie recipes, but also sections containing vegetable and
adult smoothies. Plus the most comprehensive instructions
you'll find on the net detailing how to make the perfect
To make things even easier,
the recipes all state how many of your '5-a-day' each
portion contains and if you use it in conjunction with our
new 'What's in season' section, you'll also be doing your
bit to lessen your carbon footprint.
Perhaps it was just as well that due
to technical difficulties there was no newsletter last month
because as far as BBQs were concerned, at least in the UK,
the weather wasn't up to much.
In the hope that July will bring
sunnier days, here's an article which should have appear
in last month's newsletter.
The 1st week in June was National Barbecue Week and
strangely enough, it coincided with National Burger Month.
As well as the main BBQ and
Picnic section, I've set up an additional page just
for National BBQ week which contains a wealth of
information to make your barbecue a success from safety to
planning plus, of course, lots of recipes including a few
new burger recipes by way of a joint celebration
7th National Chocolate Ice
17th Eat your Vegetables Day
22nd Chocolate Éclair Day
26th National Chocolate Pudding Day
National Papaya Month
National Dairy Month
National Seafood Month
National Soul Food Month
Whilst some modern commercial ice
creams such as Haagen Dazs are very good, there's
nothing better than home made ice cream. . . . and you
don't have to have an expensive ice cream maker to
get excellent results.
In keeping with our
new 'What's In Season' section, below are just a few
of the many ice cream recipes on the site using
produce in season in July in the UK.
This fabulous jelly dessert is beautiful and "adult"
enough for any grown up. Makes a great to end any dinner party. Easily made with ordinary
"kids" jelly but with the addition of raspberries, pomegranate
and lots of port!
Serves 4 - 6
Prep Time: 10 minutes plus
1 x 135g tablet Raspberry Jelly
60ml/2fl.oz. Boiling Water
1 teasp Sugar
100g/4oz Fresh Pomegranate Kernels
100g/4oz Fresh Raspberries
Double Cream to serve
Basil Leaves to garnish
1. Cut or tear the jelly tablet
into squares, place in a heatproof measuring jug
or bowl together with the sugar and water and
microwave on high for 1 minute.
2. Remove from the microwave and
stir until the jelly is completely dissolved. If
you don't have a microwave just stir until the
jelly is dissolved.
3. Add the port and mix well.
4. Divide the fruit between 4
serving individual glasses then slowly pour in
the liquid jelly until 2/3rds full.
5. Refrigerate to set (about 3
hours). If you want the angled effect, simply
tilt the glass at an angle when placing in the
fridge, making sure they are secured
6. When ready to serve, pour some
double cream over the top to create a layer then
garnish with a spring of basil.
The basil should be eaten with
the dessert - goes beautifully.
Food in the
EFSA seeks cloned
animal studies ?
The European Food Safety Authority (EFSA) has called on
industry and other groups to submit scientific
information as part of its review on cloned meat.
I printed out 2 recipes and I
noticed in the recipe for treacle tart and walnut and coffee
meringue pie and in both recipes it states line a flan tin
with greaseproof paper, fill with baking beans. Can you tell
me what type of baking beans they are, and why baking beans.
other recipes I have come across do not mention baking
The reason for using baking
beans is because when unfilled tarts are partly baked before
filling ("baked blind") the pastry tends to rise off the
bottom creating an uneven base and the possibility of the
raised base cracking when filled which may leave a hole
through which the filling can escape onto the tray or oven
You can buy ceramic "baking beans" but I don't bother. I
just use any type of dried bean such as black-eyed beans or
kidney beans. The greaseproof paper is just to protect the
pastry from the beans otherwise the beans would cook into
the pastry. Use enough beans to fill the greaseproof lined
pastry case to the top.
I have a jar of beans which I have used for years - the same
beans every time. When I've finished with them I just allow
them to cool and put them in a jar ready for next time.
Next Newsletter due out 1st week in
August - to
Recipes4us is a lifestyle website
featuring food related articles and
sections on travel, culture, sport,
health, gardening, home, history
and reference covering all aspects
of understanding, preparing and cooking
We are confident that there is
something for everyone and we are
constantly adding new recipes, articles
and other food and cooking related
All recipes are published for your
convenience and are both suitable and
tasty enough to be eaten by anyone
without food allergies,
as part of a normal diet.
recipes are published for your convenience and are
both suitable and tasty enough to be eaten by anyone
without food allergies, as part of a normal diet. We
advise you to consult a qualified doctor before
starting any special diet. If you suffer from and
food allergies, always check the ingredients on
the label of pre-prepared products. No
correspondence can be entered into regarding medical