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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


Food Funny

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


Serves 4      




1 tbsp Olive Oil

25g/1oz Butter

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


Bajan Black Bean Soup

Chicken Teriyaki Appetisers

Scallops with Sun-dried Tomato Tapenade

Tuna Poisson Cru

Papaya Soup      V



Walnut Tossed Potatoes      V

Gingered Figs      V

Boston Baked Beans

Bourbon BBQ Sauce

Golden Syrup Sauce    V

Papaya Seed Dressing   V

Green Papaya Salad    V

Breadfruit Fries     V

Mashed Uru   V

Papaya Ratatouille      V



Brandy Snaps     V

Apple Flapjacks     V

Rustic Cheese Bread     V

Mummy Crisps Rich Gingerbread

Treacle Soda Bread     V

Tahitian Sweet Bread    V

Pineapple Upside-Down Pudding     V

Steamed Syrup Pudding     V

Banana Poe     V

Sweet Potato Cream       V

Baked Mango        V



Fish, Shellfish, Vegetarian/Vegan

Crusted Mustard Salmon

Spicy Grilled Halibut

Braised Swordfish

Coconut Vanilla Prawns

Vegetable Kedgeree      V

Mushroom Croquettes       V

Chili Omelette      V


Meat, Poultry & Game

Devilled Lamb Cutlets

Ginger and Treacle Beef Stew

Molasses Braised Rabbit

Peking Roast Duck

Poulet avec les Limettes

Molasses Chicken

Pork Curry with Bananas

Papaya Chicken




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


Food shopping has never been easier!


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