No. 87 - April 2010
Celebrating 10 years Online !
Welcome to the April 2010
recipes4us.co.uk newsletter. If you have any suggestions,
additions or interesting questions for the newsletter,
please write to me at Newsletter@Recipes4us.co.uk. Also, if
you come across any publications mentioning
Recipes4us.co.uk, don't forget to let me know.
Once again, the layout may have changed slightly, so make sure you go right to the end to ensure you don't miss anything.
Take some . . .
Although Roquito® Peppers are marinated in a sweet brine, they still have a great crunch, and their fiery warmth is balanced with the chillies' natural sweetness. They have an intense flavour and a bit of heat so you can put them in no end of recipes to add some extra sparkle.
Below are a couple of short videos courtesy of www.merchant-gourmet.com featuring these delicious chillies. The first video is an intro to using their product and the second is a recipe using Roquito® peppers by chef Alex Mackay who also gives some hints and tips for making the most of their great flavour and crunch.
For a full sized video of the recipe plus the written instructions click here.
Recipe of the Month
Rhubarb & Custard Pots with Lavender Biscuits
Staying on the rhubarb and Easter
themes, here's a delightful dessert courtesy of Carnation. It's
actually the latest Phil Vickery Pudcast recipe so you can also
watch a video of him making it
Zest and juice 1 orange
1. Place the rhubarb in a pan with the orange juice and sugar. Cook until soft and pulpy. Cool then chill for 30 minutes.
2. Meanwhile make the custard; place the condensed milk and water into a pan and whisk together over a moderate heat. Mix the custard powder with a little cold water to make a paste then add into the pan and whisk until smooth.
|3. Turn up the heat and cook the custard until thickened. Leave to cool then cover with parchment paper (this will prevent a skin forming on the custard) and chill for at least 30 minutes.||
Don't be tempted to add any more liquid when cooking the rhubarb as it has a high water content already.
Preparation time time: 10 minutes
Cooking time: 10 minutes
175g (6oz) butter
175g (6oz) lavender sugar
8tbsp Carnation Condensed Milk Light
1 egg, beaten
175g (6oz) plain flour
115g (4oz) self raising flour
1. Preheat the oven to 180°C, 375°F, Gas Mark 4.
2. Beat the butter, sugar and condensed milk until pale and creamy. Beat in the egg, then sift in the flours. Work with a spoon and then your hands to form a soft dough. Refrigerate for 30 minutes. Roll out the dough on a floured surface to the thickness of a pound coin. Cut into shapes using a biscuit cutter.
3. Transfer the biscuits to parchment lined baking sheets and bake for 8-10 minutes. Leave to cool and dust with sugar.
Mix the crème fraîche into the custard and beat until smooth. Place the cooled rhubarb into dishes and top with the creamy custard, serve with a lavender biscuit.
3 ways with . . .
Did you know....
Forced rhubarb is grown in almost darkness – usually by candlelight?
You should start
seeing fresh rhubarb in the shops soon.
Unfortunately the season doesn't last that long
so you have to be relatively quick to make the
most of the very short Rhubarb growing season.
Below are three very different recipes using rhubarb which demonstrate just some of the ways it can be used - both sweet and savoury and you can find lots more recipes using rhubarb on the Rhubarb Recipes page.
Rhubarb Nutritional Values
Per 100g/4oz = 18 Calories
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Kitchen Garden
Still talking of rhubarb, last October I bought a rhubarb crown to grow in a pot. It looked really miserable....in fact it looked dead, but I re-potted it into a larger container as soon as I could and left it to its own devices. What joy spring brings !
Garden Experiment 2010
April in the Kitchen Garden
Sowing is still the order of the day but unlike March, April is a time when you can sow the majority of vegetable and herb seeds outdoors unless there is an unusually long cold snap.
Start thinning out seeds which were sown in pots or trays last month once they are about 12mm/1/2" tall.. Don't delay too long as crowded plants not only fight for light, making them grow tall and spindly, but they are also more prone to damping off disease
Continue to sow Broad beans, Brussels sprouts, dill, summer cabbage, carrots, turnips cauliflowers, Kohl Rabi, Leeks, peas, lettuce, marjoram, parsnips, radish, spinach, spring onions
Start thinning out seeds which were sown last month but in order to prevent large gaps occurring, only thin to half the final distance.
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