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     Newsletter #5 - October 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


Food Funny   

There was a young man named Perkins,
Who was specially fond of small gherkins,
One fine day at tea he ate forty-three
Which pickled his internal workin's

What's New This month

Cooking by Country


Click the picture to find out about Japanese culinary culture and history, present day cooking and customs plus lots of recipe



Japanese cuisine is known for its simplicity and aesthetic beauty which is firmly rooted in its Buddhist links, Buddhism having been the official religion in the past.  It is also widely considered to be a healthy way of eating, with many dishes being consumed raw or lightly cooked with little added fat. But it's not just Sushi!


Also in this section, we give you comprehensive information  about a typical Japanese dish and a widely used ingredient 


The Japanese Speciality Dish SUSHI

The Japanese Speciality Ingredient KAISO

Ingredient of the month


Click the picture to find out all about Vanilla plus lots of recipes

The growing, harvesting  and curing of  vanilla is one of the most labour intensive processes in food production today. When you read how it's done, you'll realise and appreciate why it's so expensive. 

Whilst vanilla is widely used in cakes and desserts, the flavour also goes very well with poultry and fish.Visit this section for some traditional and unusual dishes using this wonderful scented ingredient. 


Fruit and Vegetables in Season


Apples, Artichokes, Beetroot, Brussels Sprouts,  Cabbage,  Carrots, Cauliflower, Celery, Chilies, Courgettes,   Leeks, Lettuce,  Mint, Morello Onions, Pears, Potatoes, Pumpkin,  Perpetual Spinach, Quinces,  Turnips, Vegetable Marrow

Recipe of the Month


Cumberland Rum Nicky

This is an old English recipe (from the North) which utilised some of the exotic ingredients imported from the West Indies.


Serves 4     55 Minutes 


225g/8oz Stoned Dates, chopped

100g/4oz Dried Apricots (the no soak type)

3 tbsp Rum

50g/2oz Stem Ginger, chopped

2 tbsp Soft Brown Sugar

225g/8oz Plain Wholemeal Flour

A pinch of Salt

100g/4oz Butter

1 Egg Yolk, beaten

A little extra butter

A little milk





1. Preheat the oven to 200C, 400F, Gas Mark 6. Place the dates, apricot, rum, ginger and half the sugar in a bowl, Mix well and leave to macerate whilst you prepare the pastry.


2. Place the flour and salt in a large mixing bowl and mix well.


3. Rub the butter into the flour mixture using your fingertips, until it resembles fine breadcrumbs.


4. Sir in the remaining sugar to mix well then add the egg yolk and enough cold water to bind.


5. Turn onto a lightly floured surface and knead until smooth then divide the pastry in half, roll out one half to 6mm/1/4-inch and use to line a 25cm/10-inch pie plate.


6. Spread the soaked fruit mixture evenly over the pastry and dot with a little extra butter. Brush the edges of the pastry with a little milk.


7. Roll the remaining pastry out to 6mm/1/4-inch and use to cover the the pie, pressing the edges firmly together.


8. Trim any excess pastry from the edges then bake for 30-35 minutes until golden brown. Serve hot.



Click the light bulb to visit the last in the series featuring clever ideas and tips  for freezing,  microwave, baking  and lots more. Courtesy of AllFood.com


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


Rocket and Goat Cheese Salad    V

Carrot and Ginger Soup

Crab Cakes with Vanilla Remoulade

Scallops with Vanilla Sauce

Sumeshi (sushi) Rice    V

Tekka-maki (Tuna sushi)

Kappa-maki (cucumber sushi)    V

Gunkanmaki (roe sushi)

Marinated Sashimi Salmon

Sashimi Rolls

Tofu Miso Soup     V

Kakitama jiru     V

Clear Soup with Wakame      V



Vanilla Glazed Squash     V

Vanilla Baked Sweetcorn     V

Fragrant Runner Beans   V

Carrot Puree   V

Savoury Vanilla Butter Sauce

Vanilla Sugar    V

Vanilla Oil     V

Konbu Dashi     V

Pickled Pink Ginger    V



Vanilla Wafers    V










Prawns in Coconut Rum Sauce

Seafood Salad w/ Vanilla Mayonnaise

Tekka-maki (Tuna sushi)

Gunkanmaki (roe sushi)

Marinated Sashimi Salmon

Sashimi Rolls

Simmered Flat Fish


Meat, Poultry & Game

Honey Duck Breasts with Lavender

Pollo al Vainilla


Grilled Miso Chicken

Butano Shogayaki



Scented Butternut Squash Risotto    V

Asparagus and Vanilla Risotto    V

Kappa-maki (cucumber sushi)    V

Namasu    V

Sesame Spinach      V

Chilled Soba Noodles     V





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 October   - to unsubscribe click here