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Newsletter #3 - August 2002
Welcome to the third Recipes4us.co.uk free monthly newsletter. If you have any suggestions for additions to this newsletter, or if you wish to submit a culinary related article, please write to me at Newsletter@Recipes4us.co.uk .
Happy Cooking !
Florence Sandeman, Editor
And I quote.....
" A great way to lose weight is to eat naked in front of a mirror.... Restaurants will almost always throw you out before you can eat too much."
What's New This month
Cooking by Country
Click the picture to find out about Greece's culinary culture and history, present day cooking and customs plus lots of recipe
It's not just about Moussaka! With the first ever cookery book having been written by a Greek and the Greek word "symposium" literally translating to "drinking with company" it's clear to see how food and society have always been important in Greece from ancient times to present day. We'll tell you all about possibly the oldest example of "fusion" cooking.
Also in this section, we give you comprehensive information about a typical Greek dish and a widely used ingredient
The Greek Speciality Dish MEZETHES
The Greek Speciality Ingredient FETA CHEESE
Ingredient of the month
Click the picture to find out all about Olive Oil plus lots of recipes
Olive oil is one of the oldest culinary oils. The olive tree is native to Asia Minor and was first thought to be cultivated in Syria about 6,000 years ago. Throughout time it has been highly prized not only for its culinary uses but also medicinally and spiritually, from Noah to Tutankhamen to the Ancient Olympics.
But it's not as simple an ingredient as it might first appear. Oil, is oil is oil is NOT Olive Oil.
We tell you all about the growing, processing, various grades and uses of this superb ingredient....and we've featured some more unusual recipes too. Look out for the Olive Oil and Lemon Sorbet!
Fruit and Vegetables in Season
Apples, Asparagus Pea, Aubergine, Beetroot, Blackberries, Blackcurrants, Broad Beans, Cabbage, Cauliflower, Celery, Courgettes, Cucumbers, Damsons, Endive, Garlic, Green Beans, Leeks, Lettuce, Melons, Mint, Onions, Pears, Peas, Plums, Potatoes, Raspberries, Redcurrants, Runner Beans, Rocket, Spinach, Tomatoes, Turnips
Recipe of the Month
Redcurrants have got to be one of the prettiest of the summer berries. Whilst they're available all the year round either bottled or frozen, nothing beats the taste and texture of freshly picked fruit and now's the season, albeit short! Try this delightful but simple recipe to capture the taste of summer.
Tipsy Redcurrant Melba
225g/8oz Fresh Redcurrants
4 tbsp Drambuie
25g/1oz Split Almonds
Crème Chantilly (optional)
1. Wash, drain and dry the redcurrants and remove from the stalks, reserving 4 small bunches in tact for garnishing.
2. Place the separated redcurrants in a bowl and pour the Drambuie over the top. Mix well and leave to soak for 1 hour, turning 3 or 4 times.
3. Coarsely chop the almonds and set aside.
4. To serve - divide the soaked redcurrants, between 4 individual glasses, top with cubes of ice cream and sprinkle with the chopped almonds. Decorate each glass with the reserved sprigs of redcurrants and serve immediately.
If you want to be totally decadent, pipe swirls of Crème Chantilly on the top before decorating with the reserved redcurrants.
It's not too late for a BBQ !
There's lots of picnic recipes too, in fact, all the recipes you'll ever need for al fresco eating this summer.
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New Recipes V = Vegetarian
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