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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."
                                               Frank Varano

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 

Serves 4 


15 Minutes 

plus maceration



225g/8oz Fresh Redcurrants

4 tbsp Drambuie

25g/1oz Split Almonds

600ml/20fl.oz. Vanilla 

Ice Cream

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 !


Visit our BBQ section for over 100 wonderful barbecue recipes. Starters, main course, accompaniments and deserts....all on the barbie!   


There's lots of picnic recipes too, in fact, all the recipes you'll ever need for al fresco eating this summer.

Click the light bulb to visit the fourth of a 6 part series featuring clever ideas and tips  for freezing,  microwave, baking  and lots more. Courtesy of AllFood.com


Don't forget to vote for this site here. You can vote every time to log on to the internet. We are currently at number 6 in the top 100 but we're being chased very hard so your vote would be much appreciated!

New Recipes      V = Vegetarian


Patatokeftedes     V


Spanakopetes      V

Domatokeftedes      V

Chickpea Bourekia     V

Tzatziki    V

Dolmathakia Me Rizi      V

Minted Cucumber with Feta     V

Soupa Horiatiki

Greek Lemon Soup    V

Fettuccine with Broccoli   V

Salmon Carpaccio

Potato and Olive Oil Soup    V



Artichoke Pasta Salad    V

Tzatziki    V

Green Peas Stewed in Olive Oil   V

Crème Chantilly    V

Herbed Rice with Raisins   V

Butter Bean Crush with Olive Oil   V

Fassoulakia Yahni (green Beans)   V

Patates Yiahni (potatoes)    V

Spanahorizo (spinach)   V

Horiatiki (greek salad)    V

Avgolemono Sauce

Melitzanes Imam Bayldi (aubergine) V

Anginares a la Polita (artichokes)  V

Patates Psites (potatoes)   V



Olive Oil Pastry     V

Katimeres    V

Blueberry Pound Cake     V

Olive Oil and Lemon Biscuits    V

Yaourtopita    V

Kourabiedes   V

Amygthalota    V












Greek Style Calamari

Psaria Plaki (snapper)

Fillet of Sole in Olive Oil Sauce

Salmon and Sweetcorn Fishcakes

Ktapothi Me Saltss (octopus)

Citrus Stuffed Monkfish

Skewered Mackerel Fillets

Spiced Venison Chops


Meat, Poultry & Game

Stuffed Aubergines with Feta (beef)

Kotopoylo Yemisto (chicken)

Kotopoulo me pilafi (chicken)

Roasted Beef with Aubergine

Kouneli Stifado (rabbit) 

Beef Stifado

Soutzoukakia (beef)

Arnaki Fricassee me Maroulia (lamb)

Souvlaki (pork)



Grilled Vegetables with Feta   V

Spinach and Feta Omelet   V

Spanaki Psimeno   V

Cretan Vegetable Stew  V

Linguine with Garlic Olive Oil    V



Blueberry Pound Cake     V

Olive Oil and Lemon Sorbet    V

Baklava     V

Theepless      V

Halvas Tou Fournou     V

Rizogalo    V

Glazed bbq'd Pineapple Wedges    V

Brandy Syllabub   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 September   - to unsubscribe click here