No. 36 - August 2005

Welcome to the free monthly newsletter. If you have any suggestions for additions to this newsletter,   please write to me at . 


Happy Cooking ! 




Florence Sandeman, Editor



And I quote.....


      "I don't like to eat snails... I prefer fast food."


Roger von Oech

What's New This Month


Ingredient Analysis




Click the picture to find lots of information about blueberries plus lots of recipes



Cooking Tip of the Month
Using Stale Bread

Cut it into cubes or process into crumbs then place in a freezer bag and freeze for later use in recipes



What's in Season

Apples,  Aubergine, Beetroot, Blackberries, Blackcurrants, Blueberries, Broad Beans, Cabbage, Capsicums (sweet peppers) Cauliflower, Celery, Chillies, Courgettes, Cucumbers, Damsons, Endive, Garlic, Green Beans, Leeks, Lettuce, Melons, Mint, Onions, Pears, Peas, Plums, Potatoes, Raspberries, Redcurrants, Runner Beans, Rocket, Spinach, Tomatoes, Turnips



How does your  Kitchen Garden grow



Continue to feed plants such as courgettes, marrows,  cucumbers, aubergines, tomatoes and capsicums and keep the soil well watered though not very wet.


Make final small sowings of crops such as loose leaf lettuce, radish  and spring onions at the beginning of the month..


Check the ties and staking of taller plants such as beans and tomatoes , loosening or tightening as necessary and continue to keep all plants well watered.



Bend the leaves over the developing curds (heads) to protect from the sun.



Cut fruit as needed once they have reach a good size and colour (between 10-17cm/4-7" depending on the variety) but before the shine disappears from the skin.


Beans, peas and Mangetout

Continue to  harvest regularly as and when the pods reach a suitable size.


Don't forget, when harvesting spinach, leaf beet and loose leaved lettuce, only harvest a few outside leaves from each plant, allowing the plants to keep throwing up new leaves


Start harvesting crops such as beetroot, khol rabi and  turnips when they have reached golf ball size, pulling every other plant to make room for the remaining plants to grown on.



For detailed growing instructions visit our specialist  growing herbs and vegetables section

Ready for a jamming session?

   Click the jars for lots of preserves recipes

Unless you have an orchard of fruit trees or acres of land on which you grow vegetables, preserving may not be the first thing on your mind. However, with so many crops in season and the prices coming down in the stores, it’s an ideal time to make preserves. You don’t have to make gallons of the stuff either. Just 900g/2lb of summer produce will give you  up to 4 “normal” sized jars: a nice amount for the store- cupboard. But whilst you’re at it, why not make a couple of extras, tart the jars up a bit and give them as exclusive presents at Christmas.


Making jams and pickles is probably more simple than you think. You can make smaller quantities in ordinary saucepans and it’s basically just boiling

up fruit with sugar or pouring hot flavoured vinegar over vegetables.


Well, ok there are a couple of other things to take into consideration, but we’ve got a wealth of step by step recipes in the preserving section of this site. Oh, when I say step by step, I actually mean 5 steps in most instances ….. and two of those concern preparing or filling the jars.


And whilst you’re at it, why stop at jams and pickles. There’s jellies, chutneys, preserved fruit (cherries in brandy, spiced plums,  soft fruit in vodka!) ,  bottled vegetables (  how about homemade sun dried tomatoes or aubergines in olive oil) , herb infused oils, not forgetting marmalade and Lemon curd.  Or be different…make a Raspberry Curd! We've got a recipe for that too.

That’s the other really good thing about homemade preserves. You can make them to suit your own taste instead of having to put up with the ready made stuff which is often much the much.


Perhaps you prefer more cinnamon in your mincemeat,  or ginger in your chutney.  THE WORLD IS YOUR OYSTER (just none in the jam please).


Finally, a word about Freezer Jam.

Soft fruit such as Raspberries, strawberries and blackberries work well in uncooked freezer jam recipes.  The “set” is achieved by the addition of pectin which is dissolved in water then added to the crushed fruit. They’ll last for several weeks in a refrigerator and up to a year in the freezer. But beware,  kept at room temperature they will mold or ferment in a short time. 


So, even  if you don’t like the  idea of traditional jam-making, you can still have fresh tasting, homemade jam to show off to your friends and family.... and you know exactly what's in it!.


Think on - what could be more satisfying than serving your own homemade pickles (as sweet or as sour as YOU like) at Christmas with cold Turkey, or spiced peaches with the Ham. Exquisite.


Happy Jamming!





Recipe of the Month


Peach Sorbet

A  refreshing dessert which captures the essence of late summer

Makes 1L/40fl.oz.


30 Minutes plus freezing 



900g/2lb Ripe Peaches, stoned

175g/6oz Granulated Sugar

180ml/6fl.oz. Water

The juice and grated zest of 1/2 an Orange



1. Place all the ingredients in a saucepan, bring to the boil then reduce the heat, cover and simmer for 15 minutes, stirring occasionally, until the peaches are very soft.


2. Allow to cool a little then transfer to a food processor and blend until smooth. Set aside to cool.


3. Pour the mixture into an ice-cream maker and freeze-churn for about 20 minutes or according to the manufacturer's instructions.


Alternatively, pour into a rigid freezer-proof plastic box and freeze for 30 minutes until just beginning to set around the edges. Remove from the freezer, turn into a large mixing bowl and beat well with a whisk to break down the ice crystals. Return to the freezer container and freeze for a further 2-3 hours or until set.




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

Food shopping has never been easier !



Make the most of the weather !


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


New and featured Recipes 

V = Vegetarian       GF = Gluten/wheat Free      DF = Dairy Free


Blueberry Sauce       V  GF

Spiced Red Cabbage with Blueberries   Vegan  GF  DF

Blueberry Relish   Vegan  GF  DF

Blueberry Freezer Jam     Vegan  GF  DF

Blueberry Preserve        V  GF

Barbecued Cabbage       V   DF

Spinach Potato Cakes       V

Sautéed Courgette          V

Ratatouille        Vegan  GF  DF


Desserts Cakes & Bakes

Melon on the Rocks        Vegan  GF  DF

Apple and Calvados Flan       V

Berry Cheesecake

Blueberry Muffins         V

Spiced Blueberry Pears      V  GF   DF

Blueberry Sponge       V 

Blueberry Pound Cake       V 

Barbecued Oranges       V  GF  

Blueberry Nut Muffins       V 

Pear and Pine Nut Bread      V 

Onion and Mozzarella Bread

Soups & Starters

Orange Blueberry Soup    V  GF  

Salada de Tomate       Vegan  GF   DF

Goat Cheese Salad with Blueberries    V  GF     

Deep Fried Brie with Blackberry Sauce       V 

Courgette and Herb Pate      V  GF  

Herby Tomato Bruschetta       V 

Chilled Cream of Lettuce Soup       GF  

Chilled Pea and Mint Soup       V 

Chargrilled Scallops       GF   DF

Sardines with Coriander and Lime       GF   DF



Main Courses 

Blueberry and Thyme Crusted Salmon 

Duck with Blueberries HT MC 40mins

Goat Cheese Salad with Blueberries    V  GF    

Double Berry Chicken    GF   DF

Spinach and Feta Omelette      V  GF  

Beef with Greens     GF   DF

Blue Cheese Burgers     GF  

Lamb with Garlic and Rosemary        GF   DF

Picnic Frittata

Honeyed Pork Chops        GF   DF


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