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No. 59 - September 2007

Welcome to the free monthly newsletter. If you have any suggestions for additions to this,   please write to me at . 


Happy Cooking ! 



Florence Sandeman, Editor

Q.    What's the definition of a "recipe"

A.    A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog won't eat

But not when you use !

 What's New This Month




Recipes4us was featured as one of he top 5 Best Recipe Companies in House and Home Ideas Magazine 2007. To read the full article click  HERE.




Cooking by Country




Click the picture to find lots of information and history about Colombian cuisine plus lots of recipes




Food in Film


Click the film to see the next in the series.



What's in Season in September


Click here to see what's in season this month and to find a Farmers' Market near you  (UK)..  Lots of seasonal recipes too



How does your  Kitchen Garden grow


Now that most of the hard preparation work has been done and you should be harvesting the fruit (and veg) of your labours. Exceptions are


Brussels Sprouts.

The main thing about these is to make sure the plants are anchored firmly by bringing up the surrounding soil and firming. You should keep an eye on this right up until you harvest them which could be as late as December.



Continue to protect the white curds from the elements by gently folding the leaves over the top of them.


Remember to keep tomatoes, peppers and aubergines fed every week and water all plants regularly until fruiting finishes.


To aid the ripening of cordon tomatoes, remove some of the leaves or branches which may be shielding the tomatoes from the sun.


Oh, and you might as well clear the plot of spent vegetation as you go. Not only saves a mammoth job in the future but also helps protect against disease.


For detailed growing instructions visit our specialist  growing herbs and vegetables section




Find UK Holiday Cottages


A superb site where you can search for cottages by district, price, date and size. And not only cottages in Scotland, Ireland, Wales and England ....they have many cottages in France and Germany too.


* * * Winner of  the June new subscriber prize draw * * *

LG of Newcastle



September 22nd - 6th October is British Food Fortnight        

Running from 22nd September to 7th October and now in its sixth year, British Food Fortnight is the biggest national celebration of the diverse and delicious range of food that Britain produces. It also happens to be Scottish Food Fortnight (1st-16th September)

Hailed by The Observer newspaper as "The fast-growing umbrella organisation for all aspects of food is British Food Fortnight",  BFF is certainly going from strength to strength and with the abundance of excellent foods produced and cooked in the UK quite rightly !


> > > > > More      


Last year I featured a three course menu made up of entirely British recipes. As this went down well, I've decided to do another one.

Stilton and Spinach Parcels   (English)

* * * * *

Dundee Marmalade Cutlets   (Scottish)

served with

Champ   (Irish)

* * * * *

Monmouth Pudding  (Welsh)



Food in the news.......


Cocoa-rich diet may boost thymus antioxidant defences

06/08/2007 - A diet rich in cocoa flavonoids could boost one's antioxidant defences, particularly in the thymus, suggests a new Spanish study on rats


> > > > More  External Link



Readers' Questions


What is Buttermilk?



Buttermilk is the sour-tasting liquid that is left over after milk is churned to butter. It is often used in baking.



Recipe of the Month


Honey Chocolate Cornflake Biscuits


 September is both National Honey and National Biscuit month,  so here's a easy  no-cook recipe which covers both. Kids will love these and the recipe is simple enough to get them involved in the making.


For more information about Honey click here





200g/7oz Plain or Milk Chocolate
50g/2oz Butter
1 tbsp Clear Honey
75g/3oz Cornflakes



Makes 8 - 10

Prep/cooking time      15 mins plus setting



1. Break the chocolate into cubes and place in a large mixing bowl together with the butter and honey.

2. Set the bowl over a medium sized saucepan containing simmering water and stir until the chocolate melts and the mixture is well combined. Remove from the heat.

3. Using a knife, carefully fold the cornflakes into the chocolate mixture, being careful not to crush them.

4. Divide the mixture between eight paper cases, using a teaspoon and leave in a cool place to set.



Other food celebrations in September include:-

National Chicken Month
National Mushroom Month
National Papaya Month
National Rice Month


Here is a selection of recipes to help you celebrate

Braised Chicken with Spices

Chicken Masala

Lemon Chicken with Figs

Stilton Topped Mushrooms

Garlic and Mushroom Pasta

Baked Plaice with Mushrooms

Papaya Soup

Passionfruit and Papaya Ice Cream

Papaya Ratatouille


Mushroom Risotto

Baked Rice Pudding


Whether you're looking for everyday,  exotic or unusual food and drink, visit 

It also has a whole section on "Box Scheme" suppliers - a great way to get the season's finest delivered straight to your door


Hints and Tips for Cooking & Storing Blackberries

 © Blazej Pawlica -

Blackberries, there are just so many superlatives to describe this fruit - plump, delicate but richly flavoured, tangy, juicy, divine and diverse. With the cooler months slowly approaching, now is the time to collect blackberries for storing over the winter.

             Some interesting facts

  • A cup of blackberries has about 60 calories

  • In the US during the Civil War, blackberries were used to cure dysentery

  • In the past, blackberries have been used as a hair dye

  • Blackberries are high in antioxidant

When should you pick your blackberries?


Harvest them in the afternoon when the dew has evaporated and the sun is drawing all the flavors into the little pockets of juicy goodness. If you aren’t fortunate enough to have blackberries growing in your backyard then look for firm plump blackberries when purchasing at you local market. If they are packaged in clear plastic then check the bottom of the container to ensure that the fruit isn’t beginning to rot and secrete juices.


How to store your blackberries


The best way to keep blackberries for later use is to freeze them, unless you are going to make preserves or jam. The berries tend to spoil very quickly if left for more than 2 -3 days.


Gently place the berries on a tray, arrange them so they are not touching each other, they should be dry so they don’t stick to the tray; and put into the freezer. Using this free flow method of freezing the berries ensures that you have individual berries to use as the decoration on your apple tarts and pies over winter and for that special blackberry and apple sauce with roast pork or pork loin chops.


Another way to preserve the berries is as juice in the freezer or as fruit leather. For fruit leather you will need to mix the berries with apples and pears as these fruits won’t overpower the berry flavours and will give substance to the finished leather. This is a healthy way for children to enjoy a chewy treat full of fibre and nutritious food value and natural sugar.

A cocktail or two…


Blackberries that have been frozen in ice cubes make attractive decorations in punch or as a garnish in your blackberry nip cocktail for when you are sitting on the patio on warm summer evenings. Macerate blackberries in grand Marnier or blackberry nip for an hour and add a bottle of sparkling wine, a perfect tipple for a barbeque and a heavenly way to enjoy blackberries.


Or why not make your own Blackberry Liqueur!


The ingredients you’ll need include:


1 lb of blackberries
2 cups of sugar
1 cup of water

3 cups of gin.

Bring the first three ingredients slowly to the boil stirring to dissolve the sugar.

Simmer about 20 minutes or until syrupy.

Strain through a muslin cloth into a jug and add the gin.

Stir and put into bottles.

Seal and leave for at least a month before using.


I love a berry summer!

Written by Nia Snowden


Author Bio - Nia Sowden is a freelance author for Only Cookware – an online consumer guide to stainless steel and cast iron cookware.



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