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Back in the 70's Crepes Suzette were all the
rave in quality restaurants, when
when the dish would be prepared at the table side by the
head waiter, who would flambé it with great panache
to the ooo's and ahhh's of the diners.
As the name implies, the dish
consists of light, soft, sweet crepes, which are
flavoured with orange zest plus a little orange
liqueur such as Grand Marnier or Cointreau. Sugar is
caramelised in a frying pan to which more liqueur
and cognac is
added and flambéed, then orange juice is added to
create a sauce before the crepes are added and
These delights are one of my
favourites and have always made an appearance at my dinner table, even when it's
just me and my ol' man. Below is a link to the recipe
I've been using for over 30 years.
tangerines or mandarins instead of oranges. For some
reason I always
thought they were used in the traditional recipe, however I can't find any evidence to support that
now. They give a slightly different flavour which is
absolutely delicious but oranges work beautifully
too so use whichever you have to hand.
many recipes, there are a couple of alternatives
as to whom this recipe was named after.
version says it was named after the youngest
guest at a dinner attended by the Prince of
Wales (the future King Edward VII) where
the dish was first prepared by accident.
Apparently the sauce caught fire and, not
wanting to keep the Prince waiting, the dish was
served flambéed. Another story
claims it was named after a French
have Clark Gable and Jean Harlow got to do with
anything food related?
Well, even good things
sometimes need a bit of publicity to promote their
virtues, and so it was with the Caesar Salad.
This world famous recipe has its own day on 4th
July - the date it was first invented in
Tijuana, Mexico some time during the 1920s.
The events which
influenced the creation of this recipe included
the prohibition of alcohol, Hollywood film stars and the
inevitable gossip columnists who stalked their
every move. To find out how, and for some
Caesar salad recipes, visit the
Caesar Salad page. In the meantime here's a
recipe for a sort of deconstructed Caesar salad.
Caesar Salad Bruschetta
Courtesy Bobby Flay and
1 teasp Dijon
2 cloves garlic,
Salt and freshly
1 tablespoon red
Preheat the grill.
Whisk together the
mayonnaise, mustard, garlic,
anchovy paste and salt and
pepper to taste in a medium
bowl. Remove half of the
dressing to a small bowl and
spread one side of each
slice of bread with it.
Place the slices of bread on
a baking sheet and place
under the broiler,
dressing-side up and broil
until lightly golden brown.
Remove and let cool
the lettuce to the remaining
dressing, add the vinegar
and salt and pepper to taste,
and top each crouton with
some of the salad and a
shaving of parmesan cheese.
In my Kitchen
Whilst I have several piping bags
and nozzles of varying sizes, I have always found it easier to use a
piping tube - a rigid plastic gadget with a plunger -
which can be used one-handed. However the one I had was
getting really worn (must have been well over 20 years old)
and it finally got cracked when we moved. So when
I came across this unusual piping set, I decided I just had to
give it a try.
The set consists of 5 flexible
plastic bottles - 2 large and 3 small - which
is really useful when you are working with
more than one colour icing, 5 interchangeable
nozzles, round for writing and flood filling, leaf,
star, basket weave or ribbon, allowing you to
create many effects, a small pliable spatula which
can be used for spreading icing and to facilitate
the filling of the bottles, plus an instruction
short concertina-like bottles actually squeeze
up and can be used one-handed making piping
short bursts easy, which is especially useful
when creating stars and for more intricate work
and makes writing or turning cakes whilst icing
a piece of cake.
flexible bottles are also great for decorating plates and
for drizzling. All the bottles stand upright and the
concertina ones are particularly useful for people
with dexterity problems.
There are some
downsides. It takes a little more
patience to fill and wash the bottles than with a
conventional piping bag. Also the concertina bottles
aren't that big, so if you have more than a few cupcakes
to decorate, you will have to refill them. Also, if
the icing mixture is too stiff, for instance if it
is straight out of the fridge, it can be difficult
to pipe it out using just one hand. However,
these were minor points which didn't bother me too
Conclusion: Whilst this
product can't totally replace piping bags,
especially when it comes to piping larger items such
as meringues, they are very handy for
icing cupcakes, biscuits and for
writing or intricate piping.
These crostini are a mix
of tender thin slices of
finest Scotch beef and
rich beetroot and orange
chutney. They make quite
a substantial pre dinner canapé,
perfect for serving with drinks.
Ingredients 1 baguette Olive oil Garlic clove, cut in half Beetroot and Orange Chutney 1 Avocado Cold Smoked Beef
1. Cut the baguette into slices. 2. Heat the oil in frying pan, add
the sliced bread and sauté on both
sides, till golden. 3. Rub toasted bread with a cut side
of garlic to give a subtle garlic
flavour. 4. Spread the Beetroot and Orange
chutney liberally on toast, add a
slice of avocado and top with half a
slice of smoked beef such as
Rannoch Smokery Cold Smoked Beef
* * * * * Passion
this long cool cocktail -erfect for long summer
days and evenings.
25ml Rubicon Mango juice 25ml
Rubicon Passion fruit
juice Champagne for topping up
Pour all the ingredients into a
chilled champagne flute and stir to
4th August is
National Chocolate Chip Day so what
better than a cupcake which utilises these
little sweet treats.
This recipe is
flavoured with orange in the
form of finely grated orange zest plus fresh
orange juice in the cake mixture. Chocolate
and orange are a classic and delicious
combination. If you
wanted an extra orange element, you could
always mix up some orange flavoured glacé
icing to drizzle over the tops of the cakes.
The ratio of flour to butter
in this recipe is higher than in most recipes, to
ensure the chocolate chips don't sink to the bottom
of the cakes during cooking, but as an extra
precaution the chips are only added to the mixture
once in the paper cases and briefly stirred through
with a knife just before placing in the
Orange Choc Chip Cupcakes
Makes 12 -
Ingredients 100g/4oz Butter - softened
100g/4oz Castor Sugar (superfine) 175g/6oz Self-Raising Flour
2 Small Eggs The grated Zest of 1 Orange 2 tbsp Freshly squeezed Orange Juice 50g/2oz Milk or Plain Chocolate chips
1. Pre-heat the oven to 180C, 350F, Gas Mark 4.
and line a 12 hole patty tin with cup cake papers.
2. Place all the ingredients apart from the
chocolate chips in a large mixng bowl and beat with an electric mixer for
about 2 minutes, until
light, creamy and well combined. 3. Divide the mixture evenly between the cake cases
then divide the chocolate chips between the filled
cases and stir through briefly
using a small knife. Remember they may sink slightly
so don't bother mixing too thoroughly. 4. Bake for 15 -18 minutes until risen and firm to
touch. 5. Transfer to a wire rack to cool completely.
***NEW ADDITIONS !***
Although I haven't been able to make
any new videos myself, I have managed to find a really good source of
cooking videos so I've added a few to our collection. Click the picture
to find the latest additions.
to see what's in season this month and to find a UK Farmers'
Market near you. There are Lots of seasonal recipes too
Click the picture to
find this month's weekday menus to help you plan
your meals and shopping weeks ahead. Each
weekday has a main course, suggested vegetable side
dishes and accompaniments plus a dessert, which have
been planned to supply you with a balanced diet.
It's also been designed so that you can interchange
one day's menu with another in the same grouping
Encyclopaedia of Fish and Shellfish By Kate Whiteman RRP $24.99 | ISBN 978 184476 6130| Soft back
256 pages First Published November 2008
in case you are wondering, don't be put
off by the price being in dollars - the weights
and measures in the book are in imperial and metric.
having a very large cook book
collection, many of which include fish
recipes, I really wanted a single book
which covered everything to do with fish
and shellfish, including
information about individual fish and
seafood plus other general information.
I happened across
this book on Amazon and as it wasn't
that expensive, given the description and
the word "encyclopaedia", I decided to
buy it blind. I am so glad I did.
Not only does it
have over 100 recipes but it also has
sections on buying, preparing and
cooking fish, identification of
fresh fish, smoked and salted fish,
tinned and pickled fish, shellfish and
brief introduction, there are a few pages
covering equipment - from basic scissors
to fish smokers - all of
which have accompanying photos and full descriptions.
Next comes a comprehensive
section about buying, preparing and
cooking fish and shellfish. Just about
everything you will ever need to know. Once again
there are numerous accompanying photos which are really
helpful to clarify processes such as preparing whole crab or
lobster and filleting or skinning fish, especially for the
less experienced cook.
The next section is entitled "A
catalogue of fish and shellfish" and in the intro it states
"This chapter is designed to help you identify the fish
and shellfish you may find on the fishmonger's slab and give
you an indication of how it can be cooked". It
does a lot more than that, with each specimen featured
having information about the family it belongs to, habitat,
other names, buying, cooking and alternatives.
The chapter is divided into several
sections to enable the reader to find what they are looking
for easily namely, sea fish, freshwater fish, dried and
salted fish, pickled fish, canned fish, smoked fish, fish
sauces and pastes, crustaceans, gastropods, molluscs and
other edible sea creatures - most with a full colour
picture. As well as covering the more common
fish/shellfish, it also features items which readers may
never have heard of or seen such as sea squirt.
The recipe section is
divided into several chapters i.e. soups,
starters, mousses, pates & terrines, salads,
everyday main courses, pasta and rice dishes,
light and healthy dishes, elegant dishes for
entertaining and sauces for fish and shellfish.
Every recipe has several
colour photos showing various stages of
the preparation and cooking, a short
introduction/description and nutritional values
which include calories, carbs, fats, sodium and
proteins. Many also have a "cook's tip" or
All in all a good range of
recipes from around the world, suitable for all
sorts of occasions and for all skill levels,
using practically every type of cooking method, including classics such as
Bouillabaisse and Lobster Thermidor to
modern Asian Fusion recipes.
If you want to broaden your
knowledge about fish and shellfish or improve your
skills, this is the book for you. I am very pleased
to have added it to my collection.
New website aims to
underline differences between natural and artificial
The Canadian beef and dairy industries have set up a new website designed to underline the difference between natural and artificial trans fats, highlighting research that suggests naturally occurring trans fats in meat and dairy do not affect cardiovascular health like artificial trans fats.
Picota cherries are now available in supermarkets but be
quick as they’re only in season until the end of July.
Uniquely stalk-less, these cherries are produced
by family run Picota farms in the Jerte Valley of
western Spain and are protected by a denomination of
origin (DO) status, which means they can't be grown anywhere
Ingredients: 60g crustless, day-old white bread, in rough
250g blanched whole almonds
1 garlic clove, chopped
12 tablespoons extra virgin olive oil
3 tablespoons sherry vinegar, or to taste
20 Picota cherries, pitted
3 sprigs of mint, leaves removed and chopped
1. Soak the bread in the water for around 15 minutes until
the pieces are soggy.
2. Next, put the softened bread and the water in a food
processor with the almonds, garlic and olive oil and blitz
3. Season to taste with sherry vinegar and crushed sea salt.
4. Transfer to a lidded container and refrigerate until the
soup is well chilled; this will take 2–3 hours. Chill the
cherries at the same time.
To serve - give the soup a stir and adjust the
seasoning if necessary. Ladle into soup bowls (the
traditional Spanish bowls with a green glaze inside make
this soup look beautiful) and divide the cherries between
them. Drizzle with a little olive oil and finish with a
scattering of mint leaves.
worry too much if you can't get these
particular cherries - just substitute
with another sweet variety..
3 in 1 . . .
July - Pickle
Month | 27th
July– 12th August British Food Fortnight |
7th August National Mustard Day
better way to mark these three food
celebrations than with a typically British
pickle, in which mustard plays a major part.
It's the ideal time to make this recipe as most of the ingredients are in
season, so you should either be able to buy
them at a reasonable price or, if you're
lucky , harvest your own home grown veggies.
I'm not sure when the
recipe was first made, however it is certainly mentioned in the
1758 cookbook, The Art of Cookery Made Plain and Easy
by Hannah Glasse, under the heading "to make Paco-Lilla"
- India Pickle, possibly so named because of the
use of turmeric which not only gives flavour, but is
jointly responsible (with the mustard) for the bright yellow
colour. Here's a recipe for you to try.
chop suey is one of the most popular Chinese
take-away dish in the US and is also very
popular in the UK. My local Chinese take-away
has a section on their menu featuring a
few chop suey dishes.
I have always believed that chop suey wasn’t an
authentic Chinese dish, having been devised in
the US by Chinese immigrants who worked on the
railways in the mid 1800s. However, my research
has revealed evidence suggesting that it originates from Toisan, a
rural area south of Canton. The fact that many
of the immigrants came from that region
underpins this as naturally, they would cook in
a style with which they would have been familiar
even if they couldn't get all the ingredients
they were used to.
Chop suey is the English pronunciation of the
Cantonese words tsap seui which translates to
"mixed pieces" which is a very apt description of the
dish, as it is traditionally made up of mixed
vegetables and shredded, often pre-cooked or
left-over, meats or poultry or fresh prawns
which are stir-fried.
Just about any combination of vegetables can be used
in a chop suey recipe, which traditionally
almost always includes beansprouts, but what differentiates
chop suey from any other stir-fried recipe is
the thickened sauce/gravy in which it is briefly
cooked once it has been quickly stir-fried. It is also
sometimes served with a fried egg or
omelette-type affair on top. As mentioned, those
original immigrants wouldn’t have had all the
authentic ingredients from China, which accounts
for the use of items such as western tomato
Making chop suey at home
is a great way to use up bits and pieces you may
have left in the fridge so below is the recipe
for a basic chop suey sauce. Simply stir-fry your ingredients in the usual way then add the
sauce and cook, stirring, until it is heated
through, thickened and coats the ingredients.
Basic chop suey
1 level tbsp Cornflour
2 tbsp Water
3 tbsp Soy Sauce
2 tbsp Rice Wine or Dry
1 tbsp Tomato Ketchup or
1 teasp Sugar
60ml/2fl.oz. Cold Stock
1. Place the cornflour in
a small bowl, add the water and mix until
2. Add the remaining
ingredients and mix until well blended.
Take some . . .
Adding alcohol to recipes adds another dimension to the taste and
can even transform an ordinary recipe into something
spectacular and worthy of dinner parties or special
occasions. To find out more about using all types
of alcohol in
cooking plus lots of recip0es, visit our section "
Cooking with Alcohol
a pils-type beer with a slight bitter note and
good malt and hoppiness. The name comes from
Cronenbourg a historical district of Strasbourg,
where the brewery was built in the early part of
the 19th century. The beer is made from selected
barley, water drawn from the underground source
below the brewery and hops, mainly the more
bitter varieties. The result is a well-balanced
brew with a smooth, well-rounded bitter note
that is ideal for all occasions.
is a fruity white wheat beer which is fresh and
fruity slightly bitter with citrus notes.
Below are a couple of recipes using these beers to whet
your appetite. You should be able to get them at your
local supermarket or off-licence/liquor store.
beer make a perfect match and the sweet rich
flavours of Kronenbourg Premier Cru works
great with the tang of lemon and the zing of
fresh chilli to create an ideal starter or
1 kilo of cleaned mussels
1 bottle of Kronenbourg Premier Cru
4 cloves of garlic - crushed
1 red chilli – chopped
Juice and zest of 1 lemon
Small handful of chopped parsley
2 plum tomatoes coarsely chopped
1 small red onion sliced
2 oz/50g unsalted butter
Simply place all ingredients in a heavy
bottomed pot, cover with lid and steam until
the mussels open. Strain the cooking liquid
into a separate pan and boil until the
liquid is reduced by one third.
this with salt and pepper, add butter and
mussels back into the sauce and mix
between bowls and serve with a hearty piece
of crusty bread to mop up the leftover
mushroom and tarragon is a classic
combination and the addition of Kronenbourg
Blanc to the sauce adds new zest and depth
to the flavour.
2x8ox/200g chicken supreme
¾ bottle Kronenbourg Blanc (drink other ¼!)
Large handful of sliced button mushrooms
I small onion – finely sliced
2 rashers bacon
large handful frozen peas
125ml double cream
1 tablespoon of dry tarragon
20g knob of butter
Teaspoon of Dijon mustard
Melt the butter in a wide frying pan then
add the chicken and lightly brown.
onion, bacon and mushrooms to this and fry
for 5min over medium heat. Now add the
tarragon and Kronenbourg and boil until
reduced by half.
Add the crème
fraîche and Dijon mustard and simmer for
around 10min or until it’s slightly
thickened and chicken is cooked.
Recipe of the Month:
These clever kebabs
are like a mini ploughman's lunch on a stick! Cook
over the barbecue or under the grill until the
cheese begins to melt and the bread toasts.
225g (8oz) PILGRIMS CHOICE Mature
Cheddar cheese, cut into 16 chunks
1/2 French stick, cut into 16 chunks
16 small tomatoes
2 red apples, cored and cut into chunks
8 pickled onions
8 fresh rosemary sprigs or bay leaves
2 tbsp olive oil
1/2 tsp Dijon mustard
2 tsp finely chopped fresh rosemary
Freshly ground black pepper
2 tbsp lemon juice
Prep and Cooking
time 20 minutes
1 Thread the chunks of cheese onto 8
wooden kebab sticks with the French
bread, tomatoes, apples and pickled
onions, alternating the pieces and
adding a fresh rosemary sprig or bay
leaf to each one.
2 Make the baste by mixing together the
olive oil, lemon juice, mustard and
chopped rosemary with a little ground
3 Preheat the barbecue or grill. Brush
the kebabs with the lemon juice baste.
Cook the kebabs for about 2-3 minutes,
turning often, until the cheese just
begins to melt and the bread begins to
toast. Serve at once, drizzled with any
Try cooking these
kebabs in a char-grill pan for a barbecued
effect when preparing them indoors..
Find the best of UK produce online - even unusual or
Food shopping has never been easier !
Below are some items
you may need to purchase in order to more easily prepare, cook or
serve recipes or ingredients featured in this newsletter. They are all available
from Amazon - click the links/pictures and get them delivered
direct to your home or office.
In my Kitchen
Recipe : July
Recipe of the
month - Skewers
July in the
Plants such as courgettes, marrows,
runner, dwarf and green beans and outdoor cucumbers should
be romping away by now. Make sure you keep them well watered
and weed free.
Continue to make small sowings of carrots, lettuce,
radish, spinach and springonions
to ensure a continuous harvest. Alternatively just
harvest every other plant. that way, you can have young
small tender veggies now whilst leaving some to grow on.
This method works especially well with Carrots, spring
onions, turnips and beetroot.
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.
Check the ties and staking of taller plants such as beans
and tomatoes , loosening or tightening as necessary.
Pinch out side shoots which will appear where the leaves
join the stems, when they are about 2.5cm/1" long. Once
tomatoes have developed on 4 or 5 trusses,
pinch out the growing tip.
Aubergines & Capsicums
Fine spraying of plants with water helps encourage fruit to
set. Limit to 5 or 6 fruits per plant. Once the fruit start
to swell, feed with tomato food each time you water.
Butternut Squash, Courgettes & Marrows
Pinch out growing tips of trailing varieties when they reach
60cm/2ft long or have 6-8 leaves. Keep very well watered but
only water around the plants and feed with liquid fertiliser
once the fruits begin to form. Continual cropping is
necessary to prolong the harvesting period. Start cutting
courgettes at about 10cm/4" and Marrows and butternut at
August in the
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
Bend the leaves over the developing curds (heads) to
protect from the sun.
Aubergines and Courgettes
Cut fruit as needed once they have reached a good
size and colour (between 10-17cm/4-7" depending on
the variety) but before the shine disappears from
Beans, Peas & Mangetout
Continue to harvest regularly as and when the pods
reach a suitable size.
Don't forget, when harvesting spinach, leaf beet and
Swiss Chard, only harvest a few outside leaves from
each plant, allowing the plants to keep throwing up
Start harvesting crops such as beetroot, carrots,
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. Same goes for
Next Newsletter due to be sent by the first week of
October - to