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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" 

Orson Welles

What's New This month

Cooking by Country

HUNGARY

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

CLOVES

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

Ingredients

175g/6oz Self Raising Flour
75g/3oz Suet
75g/3oz Dried Fruit
225g/8oz Brown Sugar
100g/4oz Butter
water to mix

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Instructions

 

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

 

 

Don't forget to vote for this site here. You can vote every time to log on to the internet. We are currently at number 6 in the top 100 but we're being chased very hard so your vote would be much appreciated!

New Recipes      V = Vegetarian

SOUPS AND STARTERS

Sargaborsoleves (Split Pea Soup)   

Cream of Brussels Sprout Soup      V

Gulyas Leves (Goulash soup)

Creamed Broccoli Soup

Meggyleves (Cherry Soup  V

Salmon Pate

Danish Liver Pate

Calamaria Parayemista

 

ACCOMPANIMENTS/MISC

Hungarian Cucumber Salad   

Paprika Potato

Noodles with Cottage Cheese

Hungarian Dumplings    

Kashmiri Potatoes   

 

DESSERTS CAKES AND BAKES

Dobos Cake     V

Hungarian Doughnuts       V

Cherry Fritters     V

Milk Pudding with Apricots       V

 

 

 

 

MAIN COURSE

Halaszle (Fish)

Beef Porkolt

Csirkeporkolt (Chicken)

Mutton Porkolt With Cabbage

Fried Goose Liver

Hungarian stuffed cabbage

Lamb Paprikash

Snapper with Crisp Vegetables

Turbot in Red Wine

Chocolate Chicken

Braised Chicken with Spices

Braised Beef with Mushrooms

 

 

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

UKFoodOnline.co.uk

Food shopping has never been easier!

 

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