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Newsletter #7 - December 2002
This month is a bumper edition! Not only are there the usual Cooking by Country and Ingredient of the month but also Christmas and New Year specials. And don't forget to take a look at the Party food and Cocktails section.
I'd like to take the opportunity to thank you for your support during 2002 and to wish you Seasons Greetings and a Happy, Healthy and Prosperous 2003.
Happy Cooking !
Florence Sandeman, Editor
What do snowmen eat for breakfast? Snowflakes !
What's New This month
Cooking by Country
Click the picture to find out about Mexican culinary culture and history, present day cooking plus lots of recipes
Diverse, daring and delicious: three words which sum up the cuisine from the land of the Aztecs. It's unfortunate that most Mexican food served outside of Mexico is unrepresentative of the rich, varied and fresh culinary delights cooked by its natives.
And for all you chocoholics out there, you must try the Mole recipe - chocolate cooked with Chicken!
The Hungarian Speciality Dish TACOS
The Hungarian Speciality Ingredient JALAPENO PEPPERS
Ingredient of the month
Click the picture to find out all about Walnuts plus lots of recipes
How many times have you bought a huge bag of walnuts at this time of year, only to find half of them left in the middle of January?
Here you'll find lots of recipes using these tasty nuts .....and not just desserts and cakes. Click the picture to find all manner of ways to use up the ones you didn't manage to munch your way through during the holidays including savoury starters and main courses.
And for those of you who are health conscious take heart - most of the fat contained in Walnuts (unlike most other nuts) is polyunsaturated!
Recipe of the Month
Roast Parsnips with Honey
Try these simple recipe to accompany your Christmas roast Turkey....or any other roast for that matter.
Serves 6 35 minutes
900g/2lb Small Parsnips peeled and quartered
2 tbsp Olive Oil
2 tbsp Butter
2 tbsp Clear honey
1. Preheat the oven to 220C, 425F, Gas Mark 7.
2. Place the oil and butter in a roasting tin and heat on top of the stove until very hot. Add the parsnips and fry until golden brown on all sides.
3. Transfer them to the oven and roast for 20 minutes, turning from time to time.
4. Pour the honey over the parsnips and turn them to coat on all sides.
5. Return them to the oven for a further 5 minutes. Serve immediately.
Visit our Christmas page for lots of seasonal recipes PLUS recipes for home-made gifts for friends and family.
Choose from traditional recipes served at New year from around the world....and learn how to say "Happy New Year" in that country's language.
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 7 in the top 100 so your vote would be much appreciated!
New Recipes V = Vegetarian
Het Pint V
DESSERTS, CONFECTIONERY CAKES AND BAKES
Run out of time! Do check the Christmas and Party Food and Cocktail sections throughout December as there will be more recipes added during the month.
SOUPS AND STARTERS
Fish, Poultry and Meat
Whether you're looking for everyday, exotic or unusual food and drink, visit
Food shopping has never been easier!
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