No. 45 - June 2006

Welcome to the free monthly newsletter! If you have any suggestions for additions to this newsletter,   please write to me at . 


Happy Cooking ! 



Florence Sandeman, Editor




And I quote......


“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
                                           Jim Davis, 'Garfield'

What's New This Month


A Cut Above

The second in a short series about the different cuts of meat


Click the picture to find out about the various cuts of lamb - what they're called, where they're from and how they're cooked..


Food in Film



Click the film to see the second in the series. Once again it's a film which heavily features all kinds of food.


Cooking Tip of the month

When making muffins or fairy cakes, mix your ingredients in a large jug so you can pour the mixture easily into each paper case or tin hole to save time and make less mess.



What's in Season

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



How does your  Kitchen Garden grow



You can now sow the seeds of more tender plants such as courgettes, marrows, runner, dwarf and green beans and outdoor cucumbers in their permanent positions.


Continue to make small sowings of carrots, lettuce, radish, spinach and spring onions to ensure a continuous harvest.. Continue gradually thinning out seedlings to their final spacing


Keep the young plants well watered but do not over-water.


Keep on top of weeds, removing them as and when you find them.



Continue potting up plants which are getting to large for seed trays or small pots.



Hardening off indoor sown plants should be completed by the end of June. This should be done gradually putting them outside during the warmest part of the day and increasing the time the plants are outside.


Once acclimatised, plant out in their permanent positions in mid/late June.


Early staking of taller plants such as beans, peas and tomatoes will keep wind damage to a minimum.


For detailed growing instructions visit growing herbs and vegetables section

At your convenience

from a tin........or two!

Make a quick and tasty sauce for pasta by frying off some chopped onions and garlic in a little olive oil until golden then add some drained tinned tuna, a tin of chopped tomatoes, salt, lots of freshly chopped parsley and black pepper and cook over a low heat, stirring from time to time, for 15 minutes. Particularly suitable for short pasta such as Conchiglie (shells)


It's National Barbecue Week 

29th May - 4th June 2006


Below are a few tips for safe barbecuing courtesy of Remember all recipes suitable for the barbecue can also be cooked by conventional methods.


•  Keep children and animals well away from the BBQ.


• Wash your hands before preparing food, after touching raw meat and before serving and eating.

• Unless the cooking instructions say otherwise, always ensure that frozen meat is completely defrosted before BBQ'ing so it cooks evenly.

• Always keep raw and cooked meats separate and keep uncooked meat, fish and vegetables separate from each other when preparing.

• BBQ'd food may look well cooked when it isn't. Burgers, sausages and chicken should be cut open and checked. If necessary continue grilling until cooked through.

• Never part-cook on a BBQ and finish cooking later. However, you can do it the other way around i.e. par-cook, or par-boil poultry in the kitchen, keep it chilled, and then finish it off on the BBQ to add flavour.

• Always use proper BBQ lighter fuel; never ever use petrol or other inflammable liquids.

• If using gas, ensure that the grill is lit immediately. If the grill fails to light at first or second attempt, turn off gas immediately and leave for a few minutes before relighting.

• Position BBQ's on level ground, well away from fences, hedges and trees, or anything that could catch fire.

• Ensure that you have sufficient preparation and serving areas and keep these two apart. If using separate tables ensure that they are kept away from the hot grill.

• Make sure that all knives and cooking utensils are securely stored when not in use and regularly wipe down all utensils and surfaces between use with a disinfected cloth.

• Remember that BBQ's can be dangerous, the grill is very hot and can cause nasty burns, or even serious fires if knocked over.

• Have a fire blanket or water spray for charcoal handy at all times.

• Ensure the charcoal is cold and/or the gas securely turned off or disconnected before retiring for the nigh



Recipe of the Month


Proscuitto Wrapped Asparagus

This makes a simple but delightful starter or side dish for the barbecue. You can also cook it conventionally under the grill



Serves 4

Prep time:   10 minutes



16 Medium Asparagus Spears, trimmed

8 wafer thin slices of Proscuitto Ham

Black Pepper

Olive oil

Freshly Grated Parmesan Cheese

1. Bring a  large pan of water to the boil then add the asparagus and cook for 5 minutes, until JUST tender. Drain well and rinse in cold water to stop the cooking process.

2. Cut each piece of Proscuitto into 2.5cm/1-inch wide strips then wrap the ham around the asparagus spiralling it around from just below the  tips to the base.. Repeat with the remaining asparagus spears.


3. Grill over hot coals for 3-5 minutes only, brushing with olive oil and turning a few times during cooking.


4. Serve immediately sprinkled with parmesan cheese.






Whether you're looking for everyday,  exotic or unusual food and drink,  visit 

Food shopping has never been easier !


New and featured Recipes 

V = Vegetarian       GF = Gluten/wheat Free      DF = Dairy Free


Allspice Beans       Vegan  GF   DF

Ginger Pineapple Salsa     Vegan  GF   DF

Artichokes Du Barry      V

Cherry Salsa     DF

Lemon Marinade    V    GF   DF

Lemon Sauce for Fish    GF

Citrus Walnut Green Beans     V    GF

Green Goddess Dressing

Cherry and Walnut Salad      Vegan     GF   DF

Beetroot Salad   Vegan     GF   DF

Gooseberry Sauce for Mackerel     GF


Desserts Cakes & Bakes

Iced Apricot    Vegan     GF   DF

Jubilee Cherries     

BBQ'd Peaches with Mascarpone     V  GF  

Raspberry Mousse

Citrus Sauce    Vegan   GF   DF

Passionfruit Pavlova   V    GF

Pear Cake      

Date and Cheese Bread        

Lemon Shortbreads    

Poppy Seed Biscuits     

Soups, Appetisers & Starters

Raspberry and Cucumber Salad    Vegan  GF   DF

Spicy Chicken Wings      DF  

Sardines with Coriander and Lime     GF   DF

Chilled Raspberry Soup    V   GF  

Fresh Anchovies in Lemon    GF   DF  

Greek Lemon Soup   V  GF   DF

Grilled Halloumi     GF

Proscuitto Wrapped Scallops    GF   DF


Main Courses 

Ale Brisket        DF

Spiced Silverside     GF     DF

Lamb Provencal    GF     DF

Breast of Lamb Casserole

Lamb Shank Tagine        GF   DF

Barbecued Monkfish kebabs with Fennel   GF   DF

Summer Burgers     

Pork with Vermouth      GF   DF

Lemon Pork Ribs     DF

Swordfish Brochettes     GF   DF

Two Bean Chili      Vegan  GF   DF

Lemon Basil Chicken    GF   DF

Cumin Burgers     GF   DF


Next Newsletter due out 1st week in July  - to unsubscribe click here