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Newsletter #3 - July 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 for 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. Read 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
Ingredient of the month
Click the picture to find out all about coconut plus lots of recipes
Classed as a fruit, coconuts are actuallty a one-seeded drupe. What we buy in the shops is the "stone", consisting of a hard shell (the endocarp) which encloses the seed.
The origin of coconuts is still a mystery but who cares! Now it's widely available in tins, dried, powdered and blocks, we can all be transported to exotic and balmy climates by using this versatile ingredient in our everyday recipes.
Fruit and Vegetables in Season
Artichokes, Asparagus, Basil, Carrots, Celery, Coriander, Courgettes, Cucumbers, Endive, Lemon Grass, Lettuce, Melons, Mint, Peas, Plums, Radish, Raspberries, Runner Beans, Rocket, Sea Kale, Spinach, Spring Onions, Strawberries, Tarragon
Look out for freshly caught new season fish
Bream, Mackerel, Sole, Herring, Mullet and John Dory
Recipe of the Month
Bbq'd Mango Glazed Chicken Breasts
45mins plus marinating
4 Chicken Breasts
Salt and Black Pepper
For the glaze
3 tbsp Mango Chutney
2 tbsp Dijon Mustard
2 tbsp Apricot Jam or Marmalade
1/2 teasp Tabasco Sauce
1. Season the chicken breasts with salt and pepper. Set aside.
2. In a small bowl, mix together all the glaze ingredients until well blended.
3. Place the portions skin side down on a plate and brush the glaze over the top. Transfer to the barbecue, skin side up, and cook over hot coals for 10 minutes.
4. Brush the skin with more of the glaze then turn (skin side down) and cook for a further 10-15 minutes until glazed, browned, crispy and cooked through. Serve immediately.
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New Recipes V = Vegetarian
CAKES AND BAKES
SOUPS AND STARTERS
Poultry & Game
Whether you're looking for everyday, exotic or unusual food and drink, visit
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