NB Some email systems will not allow you to see the graphics. Click Newsletter April 2003 to view the complete page. If you are a Lotus Notes user, double click on the att.htm file to see it in all it's glory!


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


Food Funny

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

Crème Fraîche

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.



Find CHEF JOBS on Hfocus.com

Excellent Chef opportunities available at all levels.

Search hotel jobs, restaurant jobs, chef and catering jobs. Hfocus.com is the new online career & resource centre for the hospitality industry in Ireland & the UK

Recipe of the Month


Easter Biscuits

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
50g/2oz Currants

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.



Don't forget Easter Day on 20th April AND St Georges Day on 23rd April


New Recipes      V = Vegetarian


Smoked Salmon Noodles with Caviar

Stuffed Chicory

Watercress Soup     V

Parma Palmiers

Sauerkraut Soup

Herring with Beetroot



Creamy Leeks    V

Dilly Carrots      V

Onion Mashed Potatoes

Baked Sauerkraut with Apples

Turnip and Sauerkraut Casserole    V

Creamy Spinach with Pine Nuts   V

Homemade Sauerkraut     V

Heaven and Earth

Semolina Dumplings      V




Creme Fraiche Ice Cream     V

Fresh Berry Clafoutis    V

Baked Chocolate Flan      V

Creme Fraiche Cheesecake    V

Citrus Mousse







Fish and Shellfish

Sea Bass with Chives

Salmon Stuffed Baked Potatoes

Badischer Pike

Fish in Beer


Meat, Poultry & Game

Grouse With Raisins

Velvet Chicken

Bavarian Sauerbraten

Venison with Redcurrant Wine Sauce

Rhineland Sauerbraten

Knackwurst with Spinach

Grilled Bratwurst



Asparagus And Creme Fraiche Tart    V

Aubergine Pasta Bake     V

Cannelloni with Mushrooms    V





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


Food shopping has never been easier!




Next Newsletter due out 1st week in May  - to unsubscribe click here