NB Some email systems will not allow you to see the graphics. Click below to view the complete page.

Newsletter June 02

Newsletter #1 - June 2002

Welcome to the first 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

I always eat peas with honey,

I've done so all my life,

They do taste kind of funny

but it keeps them on the knife.

 

What's New This month

 

Cooking by Country

 

MOROCCO

Click the picture to find out about Morocco's culinary culture and history, present day cooking and customs plus lots of recipes

Despite its close proximity to the Sahara desert,  the coastal plain in the north  is very  fertile and produces cereals, citrus fruits, and vegetables. Add to that the  long coastline and perfect grazing areas for sheep, the abundance of fresh produce, fish and meat plus the extensive use of spices such as saffron and coriander, lends for an exotic and exciting cuisine. 

 

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

 

The Moroccan Speciality Dish TAGINES 

The Moroccan Speciality Ingredient COUSCOUS

 

Ingredient of the month

 

RASPBERRIES

Click the picture to find out all about raspberries

Botanically speaking, raspberries not berries, but a collection of "drupelets",  each "drupe" containing a seed. They contain high concentrations of Vitamin C and are an excellent source of folic acid, niacin, and riboflavin. 

This section tells you about their origins and cultivation and features some surprising "savoury" recipes for this lovely summer berry as well as some yummy desserts and baked goods.

 

Fruit and Vegetables in Season

 

Artichokes, Apricots, Asparagus, Carrots, Cherries, Cucumbers, Gooseberries, Green Beans,  Kohlrabi, Lettuce, Nectarines, Peaches, Pears, Peas, Radish,  Raspberries, Sea Kale, Spinach, Strawberries

 

 

Recipe of the Month

 

Ever seen these strange looking vegetables and wondered what they are let alone how you'd cook them?

 

Kohlrabi was once a favourite of European nobles and peasants alike, however it has fallen out of grace in more recent times. However, you can still find them on supermarket shelves and in markets especially when in season (they come in pale green and purple forms).  It has a mild, delicately sweet flavour with a crisp yet moist texture and can be cooked or eaten raw in salads.  It also has some noteworthy attributes: it's low in calories, high in dietary fibre and has mentionable quantities of vitamins A and C, folic acid, potassium and calcium. This is the main ingredient in Junes recipe of the month. Give it a whirl.

 

 

Ingredients

1 tbsp Lemon Juice

2 tbsp Olive Oil

1 teasp Dijon Mustard

Salt and Black Pepper

225g/8oz Kohlrabi

225g/8oz Celery

2 Oranges

 

 

 

 

 

 

 

            Celery and Kohlrabi Salad

 

Instructions

1.  In a large bowl, whisk together the lemon juice, olive oil, mustard, salt and pepper until well blended.

 

2. Peel and coarsely grate the kohlrabi and wash and thinly slice the the celery and add to the bowl containing the dressing. Mix well and chill for 1 hour.

 

3. Remove the peel and pith from the oranges and using a sharp knife, cut either side of the membranes to remove the segments. Do this over a bowl to catch any juice.

 

4. Just before serving, add the orange segments and juice to the kohlrabi salad and toss  to mix and coat well.

 

Good served with roast poultry.

Click the light bulb to visit the second of a new 6 part series featuring clever ideas and tips  for freezing,  microwave, baking  and lots more. Courtesy of AllFood.com

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 6 in the top 100 but we're being chased very hard so your vote would be much appreciated!

New Recipes      V = Vegetarian

SOUPS AND STARTERS

Spiced Olives  V

Radish and Cheese Spread V

Chilled Raspberry Soup V

Seared Scallop Salad

Fried Camembert with Raspberry Sauce    V

Goat Cheese Gallettes with Raspberry Sauce  V

Moroccan Carrot Soup

Raspberry and Cucumber Salad    V

Spicy Wrapped Meatballs

Mezgaldi of Onions  V

Spiced Bean and Lentil Soup V

Basil Polenta     V

Brie Stuffed Vine Leaves    V

 

ACCOMPANIMENTS/MISC

Ras el hanout  V

Raspberry Salsa    V

Peach Salsa    V

Cherry and Walnut Salad     V

Hot Lettuce Salad

Kamfounata      V

Moroccan Aubergine Salad     V

Spicy Moroccan Vegetables   V

Marhooda      V

Apricot Couscous    V

 

DESSERTS/Sweets

Raspberry Sorbet    V

Raspberry Mousse

Mixed Berry Gratin   V

Raspberry Vacherin    V

Moroccan Baked Fruit Dessert   V

Harost Balls     V

Moroccan Date Pudding    V

 

CAKES AND BAKES

Tomato Focaccia   V

Raspberry Angel Food Cake   V

M'hanncha (' The Snake')      V

Khubs   (Moroccan Bread)    V

 

 

 

MAIN COURSE

Fish

Fish with Olives

Moroccan Baked Fish

Moroccan Snapper 

Trout with Raspberries

Tuna with Chermoula 

Tuna with Raspberry Beurre Blanc Sauce

 

Meat

Lamb and Apricot Tagine

Lamb Shank Tagine

Mrouziya  (lamb)

Lamb Couscous 

 

Poultry & Game

Fruity Turkey Breasts

Berry Chicken with Noodles

Duck with Raspberry Sauce

Lamb and Raspberry Parcels

Chicken and Date Tagine

Chicken and Prune Tagine

Moroccan Chicken

Moorish Kebabs

Moroccan Beef Stew

 

Vegetarian/Vegan

Lentil Tagine    V

Vegetable Couscous    V

Vegetable Tagine     V

Chickpeas with Raisins     V

 

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 July  - to unsubscribe click here