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Newsletter #6 - November 2002
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
And I quote.......
"My doctor told me to stop having intimate dinners for four.... unless there are three other people"
What's New This month
Cooking by Country
Click the picture to find out about Hungarian culinary culture and history, present day cooking and customs plus lots of recipes
Situated on a flat fertile plain in a relatively temperate zone, the land of The Magyars offers perfect conditions for both the raising of livestock and the growing of a wide variety of crops. This is reflected in the country's cuisine, which fully utilises the abundance of fresh produce, fish and meats.
Also in this section, we give you comprehensive information about a typical Hungarian dish and a widely used ingredient
The Hungarian Speciality Dish GOULASH
The Hungarian Speciality Ingredient SOUR CREAM
Ingredient of the month
Click the picture to find out all about Cloves plus lots of recipes
What exactly are cloves? We think you'll be very surprised when you find out. They are used in many cuisines worldwide, can be bought whole or ground and used in a variety of both savoury and sweet dishes.
Visit this section for some great recipes using this exotic and aromatic spice.
Fruit and Vegetables in Season
Apples, Beetroot, Brussels Sprouts, Cabbage, Carrots, Celery, Chestnuts, Lettuce, Onions, Pears, Potatoes, Pumpkin, Perpetual Spinach, Walnuts
Recipe of the Month
Sussex Well Pudding
This is a traditional Southern English recipe which is a warming dessert for chilly winter days
Serves 4 135 minutes
175g/6oz Self Raising Flour
75g/3oz Dried Fruit
225g/8oz Brown Sugar
water to mix
1. Grease a 600ml/20fl.oz pudding basin with butter.
2. Place the flour, dried fruit and suet in a large mixing bowl and mix well.
3. Add sufficient water to form a firm paste.
4. Turn the dough onto a floured surface and roll out into a large circle about 12mm/1/2 inch thick. Cut a quarter wedge from the circle (reserve this for the lid) and use the remaining 3/4 of the pastry to line the greased pudding basin, making sure the join overlaps slightly and is firmly pressed together.
5. Place the brown sugar and butter the the pastry lined basin.
6. Roll the remaining quarter of the pastry into a circle which is large enough to cover the top of the basin. Place on the top of the basin and pinch the two pastry edges together, rolling them over to form a good seal.
7. Cover the top with grease proof paper or aluminium foil held in place with string. Place in a large saucepan with enough water to come 3/4 up the sides of the basin and steam for 2 hours, topping up with boiling water if necessary. Serve with cream.
It's St. Andrews Day on 30th November. Click the flag for some traditional Scottish recipes
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