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Newsletter #14 - July 2003
Welcome to the Recipes4us 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
Why couldn't the sesame seed leave the gambling casino?
Because he was on a roll
Q. I'm working from an Indian Cookbook published in the United Kingdom and have a question about one of the ingredients. The recipe calls for one tablespoon of tomato puree. Is tomato puree the same as tomato paste?
A. The main difference (that I can tell) is that puree adds just flavour and paste adds thickness and body. However, having said that, I've interchanged the two in the past (depending on which I had in my fridge at the time) and didn't notice any significant difference. Perhaps in certain, more refined recipes it may make a difference, but I would suggest that in a curry, it won't matter too much which you use. I would also mention that usually, when a recipe calls for a small amount of tomato puree e.g. 1 tablespoon, it is referring to the concentrate type that you can buy in tubes as opposed to fresh tomatoes which have been cooked down and pureed in a food processor.
Not Egg Sarnies Again?
Click the hamper for lots of exciting picnic recipes
One of the nicest things about picnics is that it gives you a chance to eat several different dishes all at the same time....a bit like Chinese... without the formality of different courses or having to wait for everyone else to finish.. It's almost sensual being in the open on a warm summers day having a spread of fresh foods laid out in front of you, each one in turn almost winking at you and begging you to eat it.
Every year hubby and I go to Hever Castle in Kent (Ann Boleyn's old haunt) with some friends to see a play and have a picnic and I have to say that they have proven to be among the most delicious and enjoyable meals we've shared together and not a sandwich in sight.
I tend to plan the picnic as I would a dinner party. I never serve sarnies
at dinner parties so I don't serve them at picnics. The nearest I get to that is smoked salmon with brown bread as something to nibble on whilst I lay the rest of the food out.
So, if you want a great picnic, my advice is to plan and prepare just as you would a dinner party....only using cold recipes such as quiche, cold meats/poultry or pies, leaf salads (washed and DRIED or they'll go manky) and/or pasta, rice or couscous salads plus salt, pepper and accompaniments such as dressings.
Most of the preparation can be done at least one day before, wrapped well and refrigerated, only transferring to cold bags (with ice blocks) just before you leave the house. Dressings are best in small jars with screw tops and only added to the salad once on
Site. Be a stickler about keeping cold food chilled by whatever means and try to choose foods which are capable of being well cooked.
The only exceptions to this are quiche and some salads, such as pasta or rice. These tend to taste better at "room" temperature. By all means make them in advance and refrigerate but if the journey's not too long, don't bother cluttering up your cool bags with them.
Oh, and don't forget the plates, cutlery, paper towels, glasses rubbish bags and CORK SCREW.
What's New This month
Cooking by Country
Click the picture to find out about Indonesia's culinary culture and history, present day cooking plus lots of recipe
If you like HOT you'll love Indonesian cooking. The original Spice Islands encouraged Europeans, Indians and Chinese to trade and settle in the Islands and not unsurprisingly, they have all had a great influence on the cuisine. The abundance of fresh fish and seafood together with the exotic spices and produce grown in this wonderful climate make for a varied and exciting cuisine.
Also in this section, we give you comprehensive information about a typical Indonesian dish and a widely used ingredient.
The Indonesian Speciality Dish SATE
The Indonesian Speciality Ingredient TURMERIC
Ingredient of the month
Click the picture to find out all about Pine Nuts plus lots of recipes
Also known as pignolia or pinon and often referred to as kernels, pine nuts are the seeds from the cones of certain varieties of pine trees. They are often associated with the Mediterranean region, in particular Italy where it has been used as an ingredient for over 2,000 years.
Whilst their delicate flavour makes them delicious when eaten raw, it also goes remarkably well with meats, cheese, vegetables and fruit making them a welcome added flavour and texture to many recipes...including the famous Italian Pesto.
Recipe of the Month
Zucchini con Capperi
If you're growing your own courgettes they'll be in full force in the coming weeks so here's an simple but unusual Italian recipe to liven them up. It's quick too!
3 tbsp Olive Oil
450g/1lb Baby Courgettes
1 tbsp Balsamic Vinegar
3 tbsp Capers, drained
2 tbsp. freshly chopped Parsley
1 Tbsp. fresh Lemon Juice
Salt and Pepper
1. Heat the oil in a large frying pan, add the courgettes and vinegar, cover and cook for 5 minutes until just tender.
2. Uncover and continue cooking, stirring, for about 2 minutes or until liquid evaporate.
3. Transfer the courgettes to a serving dish, add the capers, parsley and lemon juice and toss to coat well.
4. Season with salt and pepper and serve warm or at room temperature.
What's 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
New and Featured Recipes
V = Vegetarian
SOUPS AND STARTERS
DESSERTS, CAKES AND BAKES
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