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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
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
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.
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New Recipes V = Vegetarian
SOUPS, STARTERS AND APPETISERS
BREADS, CAKES AND BAKES
Meat, Poultry & Game
Whether you're looking for everyday, exotic or unusual food and drink, visit
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