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Newsletter #17 - October 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
How do you make an apple puff?
Chase it around the kitchen !
Q. Is Worcestershire sauce suitable for Vegetarians?
A. I'm afraid not. It contains anchovies (fish) in its ingredients.
It's British Cheese Week 27th September to 5th October
Many people pass over British cheese for French or Italian cheese, but with over 400 cheeses being made in Britain today, and with a very long history in cheese-making, THEY SHOULDN’T !
Whilst cheese has been made in Britain for thousands of years, it was during Roman times that the processing techniques were refined. During the 11th Century, much of the cheese- making in Britain was carried out by monks, whose monasteries were thriving following the Norman invasion.
Their experimentation gave us, at the least the foundations of many of the cheeses made today. An excellent example of this is Wensleydale which can be traced back to the twelfth century when it was made by the Cistercian monks at Jervaulx Abbey in Yorkshire.
From the 16th century onwards, cheeses were being known by the name of the region in which they were made and by the early 19th century the British Cheese industry was booming with cheese was being made in farmhouses across the length and breadth of the United Kingdom. However, two factors were to have profound affects on British Cheese-making.
The Industrial revolution with its vast railway networks made the transport of fresh milk over great distances possible, making it more profitable for dairymen to sell milk rather than make cheese, resulting in local cheese-making taking a nose-dive.
World War II brought rationing to Britain with the weekly allowance per person being only 50g/2oz!
And as if that wasn't bad enough, The Ministry of Food stipulated that only one type of cheese could be manufactured - the National Cheese - the final nail in the coffin and by the end of the war only a few varieties were being made.
It wasn’t until the 1970’s that British cheese-making had something of a revival with the happy re-discovery of old recipes and the development of new cheeses and techniques bringing us to the present day thriving industry.
With so many British cheeses being produced today, it is impossible to talk about all of them here, however, there are a few which no cheese-fearing Editor would dare not to mention individually.
The 'King of English cheeses', Stilton dates back to the 18th Century. Click here to read about its history, uses plus lots of recipes. Featured Recipe
Cheshire cheese is Britain's oldest cheese, dating back to the eleventh century. It was mentioned in the Doomsday Book, and was a firm favourite in Elizabeth I's court. Featured Recipe
Cheddar dates back to the 15th century when it was stored in the Cheddar Gorge caves in Somerset. Featured Recipe
Scottish Lanark Blue has sometimes been
described as the British equivalent to Roquefort. It is a relatively new Scottish cheese made from ewes milk and was first produced in 1985.
Caerphilly cheese was first sold in and around the town of Caerphilly in Wales in about 1830.
Other featured recipes below include :-
And finally, did you know that there is more mozzarella produced in the UK than there is in Italy
and that Britain produces its own Parmesan, Brie, Camembert and Gruyère
Order your British cheese online at The Teddington Cheese
What's New This month
Cooking by Country
Click the picture to find out about Argentine culinary culture and history, present day cooking and customs plus lots of recipes
The land of the Gauchos has much more to offer than just beef, although it is probably the most popular ingredient eaten in Argentina. Most Argentine cuisine is imported from Europe, but add to this a local Indian touch plus the vast range of livestock, seafood and freshly grown produce and you get a distinctive cuisine which is more subtle that of its South American neighbours.
Also in this section, we give you comprehensive information about a typical Argentine dish and a widely used ingredient
The Argentine Speciality Dish CHIMICHURRI
The Argentine Speciality Ingredient SWEET PEPPERS
Ingredient of the month
Click the picture to find out all about Sesame Seeds plus lots of recipes
Not only are sesame seeds one of the oldest seeds used for culinary purposes, but they are also the source of sesame oil, whose distinctive nutty flavour is a must in oriental cooking. They are high in protein and low in cholesterol making them a welcome addition to sweet and savoury recipes for both health and flavouring purposes.
Fruit and Vegetables in Season
Apples, Artichokes, Beetroot, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Chilies, Courgettes, Leeks, Lettuce, Mint, Onions, Pears, Potatoes, Pumpkin, Perpetual Spinach, Squash, Quinces, Turnips, Vegetable Marrow
Recipe of the Month
This is an old British recipe whose name describes exactly what it is...takes just 15 minutes to cook. Nice by itself but even better with poached fruit. And you're very likely to have the ingredients in your store-cupboard or fridge.
Serves 2 15 Minutes
2 tbsp Plain Flour
2 tbsp Brown Sugar
1. Preheat the grill to hot. Place half the butter in a saucepan together with the flour and milk. Bring to the boil, whisking constantly and continue to cook for a couple of minutes until the sauce thickens.
2. Add the egg and whisk over a medium heat for for 2 minutes.
3. Transfer to a shallow flameproof dish, dot with the remaining butter and sprinkle with the sugar and cinnamon.
4. Place under a very hot grill for 2-3 minutes to brown. Serve immediately.
New and Featured Recipes V = Vegetarian
SOUPS, STARTERS AND APPETISERS
DESSERTS, CAKES AND BAKES
Milk Jam V
Fish and Vegetarian
Meat, Poultry & Game
Whether you're looking for everyday, exotic or unusual food and drink, visit
Food shopping has never been easier!
Don't forget to visit our new ONLINE SHOP.
For the moment we are offering our own range of mixed herbs/spices under our brand name Cuisine Select, available for purchase ONLY through this site or by mail order from Recipes4us. However, we hope to be offering other exclusive culinary related items in the near future. Unfortunately, due to customs restrictions we are unable to deliver to certain countries outside of the UK and Europe, but even if you live elsewhere, if you'd like to order any of our goods please contact us as we may be able to deliver to your country. Some of the packs make GREAT gifts! Take a peek HERE
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