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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
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
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
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.
1 tbsp Lemon Juice
2 tbsp Olive Oil
1 teasp Dijon Mustard
Salt and Black Pepper
Celery and Kohlrabi Salad
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.
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