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Newsletter #12 - May 2003
Welcome to the 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
Why do fish avoid computers?
So they don't get caught in the InterNET
What's New This month
Grow your own Vegetables
Visit this new section in which we give detailed instructions on how to sow and grow Vegetables - in the garden or allotment, in pots or in small beds. And don't worry if space is limited because we give you the approximate height of the vegetable plants, so you can grow them amongst your flowers without the fear of them spoiling your display.
Cooking by Country
Click the picture to find out about Tahiti's culinary culture and history, present day cooking plus lots of recipe
Sample the culinary delights of this Pacific paradise island. With a plentiful supply of fish and shellfish together with locally grown tropical fruit this blend of traditional, French and Asian cuisine leaves the taste buds tingling.
Also in this section, we give you comprehensive information about a typical Tahitian dish and a widely used ingredient.
The Tahitian Speciality Dish POISSON CRU
The Tahitian Speciality Ingredient PAPAYA
Ingredient of the month
Click the picture to find out all about Treacle plus lots of recipes
Half a pound of tuppenny rice, half a pound of treacle, that's the way the money goes, pop goes the weasel. But what exactly is treacle?
This sweet sticky syrup is a must in many British desserts but it can also be used in its various forms in savoury dishes too. Visit this section for some great recipes using this delectably gooey ingredient.
Recipe of the Month
Roasted Asparagus Now's the season for fresh asparagus and there's no better way to eat fresh than simply cooked. Try this stunning recipe either as a starter or as an accompaniment
1 tbsp Olive Oil
450g/1lb thin Asparagus Spears, trimmed
2 tbsp Sherry Vinegar
Salt and Black Pepper
25g/1oz Parmesan Cheese
1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Heat the oil and butter in a large frying pan until very hot then add the asparagus and turn them to coat on all sides.
3. Transfer the contents of the pan to a shallow heatproof dish and bake for 10 minutes until just tender.
4. Just before serving, drizzle with vinegar season with salt and plenty of black pepper then scatter with Parmesan shavings.
What's in season
Asparagus, early beans, cabbages, greens and potatoes, green apricots, cherries, gooseberries, rhubarb
New and Featured Recipes
V = Vegetarian
SOUPS AND STARTERS
DESSERTS, CAKES AND BAKES
Fish, Shellfish, Vegetarian/Vegan
Meat, Poultry & Game
Whether you're looking for everyday, exotic or unusual food and drink, visit
Food shopping has never been easier!
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