NB Some email systems will not allow you to see the graphics. Click Newsletter January 2003 to view the complete page. If you are a Lotus Notes user, double click on the att.htm file to see it in all it's glory!

 

    Newsletter #8 - January 2003

Welcome to the  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

.

Food Funny   

 

MacDonalds in Tokyo is America's greatest revenge for Pearl Harbour

 

What's New This month

 

Cooking by Country

MAURITIUS

Click the picture to find out about Mauritian culinary culture and history, present day cooking and customs plus lots of recipe

Mauritian cooking is an example of one of the most eclectic cuisines n the world. European, African, Indian, Creole and Chinese styles come together to create a wonderful gastronomic explosion. East meets West at its best.

 

Also in this section, we give you comprehensive information  about a typical Mauritian dish and a widely used ingredient 

 

The Pakistani Speciality Dish SATINI

The Pakistani Speciality Ingredient CORIANDER

Ingredient of the month

DATES

Click the picture to find out all about dates 

Probably the oldest cultivated tree, not only are these fruit delicious but they are also contain fats, easily digested sugars i.e. glucose, sucrose and fructose and are rich in vitamins and minerals, making them a prized staple food in some desert regions. There are now around 600 cultivated species worldwide. 

Visit this section for some great sweet and savoury recipes using this delectable and healthy ingredient. 

 

Recipe of the Month

 

Piquant Crispy Cauliflower 

Serves 4     30 Minutes 

 

Ingredients

4 tbsp Black Olives, finely chopped
2 tsp Capers, drained and finely chopped
2 tbsp Red Wine Vinegar
6 tbsp Olive Oil
1 Cauliflower cut into small florets
2 tbsp freshly chopped Parsley

 

 

 

 

1.  Place the olives, capers, red wine vinegar  and 4 tablespoons of the oil in a bowl and mix well. Set aside.

 

2. Heat the remaining oil in a saucepan over medium heat, add the cauliflower, cover  and cook for 10 minutes, stirring from time to time. 

 

3. Remove the lid from the pan and continue to cook for a further 5-8 minutes, stirring occasionally, until just tender and browned.

 

4. Transfer cauliflower to a bowl, pour over the olive mixture and sprinkle with the parsley.. Season with salt and pepper to taste and toss to coat well. Serve immediately.

 

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 but we're being chased very hard so your vote would be much appreciated!

New Recipes      V = Vegetarian

SOUPS,  STARTERS AND APPETISERS

Bacon Wrapped Dates

Hot Spiced Dates    V

Leek Pumpkin and Sweet Potato Soup

Potato and Split Pea Soup     V

 

ACCOMPANIMENTS/MISC

Aubergine Chutney   V

Peanut Chutney   V

Palm Heart Salad   V

Tomato Chutney    V

Choko Salad     V

Pumpkin Sauté     V

 

DESSERTS/SWEETS

Upside Down Date Cake    V

Date and Cream Cheese Dessert   V

Pear and Ginger Pudding   V

 

BREADS, CAKES AND BAKES

Date Biscuits  V

Coffee Date cake    V

Chocolate Praline Bars     V

Millionaire Bars      V

 

 

MAIN COURSE

Fish and Shellfish

Salt Fish Rougaille

Herb Crusted Trout

King Prawns in Red Sauce

Mauritian Special Fried Rice

 

Meat, Poultry & Game

Raised Game Pie

Game Pie

Chicken Kalya

Mauritian Curried Beef

Black Pudding Rougaille

Lamb with spinach

Mauritian Special Fried Rice

Kurzi Lamb

ADVERTISEMENT

 

 

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

UKFoodOnline.co.uk

Food shopping has never been easier!

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