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Newsletter #11 - April 2003
Many thanks to all of you who kindly supplied me with details about yourselves. There were so many, I just haven't had time to reply to you all but your input is very much appreciated. If you didn't reply, I'd still like to know more about my readers; just the town and country where you live would suffice although if you wish to include more info such as gender, age etc., that would be even better. Email to: Demographics@Recipes4us.co.uk
In the last newsletter, I told you all to look out for a new section which would be included on the site - Growing Herbs and Vegetables. I think I must have had a brain storm! Having grown my own for over 30 years (on and off), I'm afraid I took much for granted and once I started preparing the information I realised there was far too much for me to publish in just 2 weeks. So for now there's just a page on growing herbs. Hopefully, the vegetable section will be published some time in April.
Happy Cooking !
Florence Sandeman, Editor
What did the mother ghost tell the baby ghost when he ate too fast?
Stop goblin your food !
What's New This month
Grow your own Herbs
Using fresh herbs in cooking is always a pleasure, but never so much as when you've grown them yourself. Visit this new section in which we give detailed instructions on how to sow and grow herbs - indoors, outdoors, in pots or in garden beds.
Cooking by Country
Click the picture to find out about Germany's culinary culture and history, present day cooking plus lots of recipe
Sauerkraut and sausages? Well, yes but that's not all to German cuisine. German cooking in general reflects the rich traditions of Central European cooking. Simple and substantial food remains a characteristic, but the use of certain seasonings such as juniper berries, makes for interesting flavours in many dishes.
Also in this section, we give you comprehensive information about a typical German dish and a widely used ingredient.
The German Speciality Dish SAUERBRATEN
The German Speciality Ingredient SAUERKRAUT
Ingredient of the month
Click the picture to find out all about Crème Fraîche plus lots of recipes
Crème Fraîche has become an invaluable ingredient for professional chefs and home cooks alike. Its ability to be boiled and reduced without the fear of curdling, has made light of adding a rich creamy flavour and texture to many sweet and savoury dishes in particular soups and sauces.
It's also gaining favour over double cream as an accompaniment to desserts, fresh fruit and baked goods such as scones.
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Recipe of the Month
Celebrate Easter with these delicious biscuits which originate in the English West Country. They were traditionally tied in bundles of three to represent the Trinity and eaten after church on Easter morning.
Makes Approx 15
35mins plus cooling
75g/3oz Softened Butter
75g/3oz Caster Sugar
1 Egg, lightly beaten
175g/6oz Plain Flour
1 teasp Baking Powder
1 teasp Ground Mixed Spice
A little milk
1 Egg White, lightly beaten
Castor sugar, for sprinkling
1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease 2-3 baking trays well.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy then beat in the egg, a little at a time until well incorporated.
3. Sift together the flour, baking powder and cinnamon then add to the butter mixture together with the currants and a little milk if necessary mixing well to form a fairly soft dough. Gather the mixture together with your hands, turn onto a lightly floured surface and knead lightly.
4. Roll out to 6mm/1/4-inch thickness and cut out with a 7.5 cm/3-inch round fluted biscuit cutter.
5. Place biscuits on the baking tray, brush with the beaten egg white, sprinkle with castor sugar and bake for 15 minutes or until golden brown.
6. Remove from the oven and leave 5 minutes before transferring to a wire rack to cool.
New Recipes V = Vegetarian
SOUPS AND STARTERS
DESSERTS, CAKES AND BAKES
Fish and Shellfish
Meat, Poultry & Game
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