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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

.

Food Funny   

How do you make an apple puff?

Chase it around the kitchen !

Reader's  questions

 

?

 

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.  Featured Recipe

 

Caerphilly cheese was first sold in and around the town of Caerphilly in Wales in about 1830. Featured Recipe

 

Other featured recipes below include :-

Derby 

Double Gloucester

Dunlop 

Red Leicester 

Teifi

Wensleydale

Yarg

 

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?

 

Happy Cooking!

 

Order your British cheese online at The Teddington Cheese

 

What's New This month

Cooking by Country

ARGENTINA

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

SESAME SEEDS

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

 

Hasty Pudding

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 

Ingredients

50g/2oz Butter

2 tbsp Plain Flour

1 Egg

Ground Cinnamon

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

Gambas El Pil-Pil

Mini Cheese Croquettes    V

Fried Goats Cheese with Caramelised Pears    V

Prawn Toasts

Lanark Poached Pears      V

Apple and Wensleydale Pate    V

Spicy Wrapped Meatballs

Glazed Spare Ribs

Sesame Asparagus    V

Argentine Mussel Soup

 

ACCOMPANIMENTS/MISC

Warm Yarg Stuffed Rolls    V

Chimichurri with Chili     V

Chimichurri Salsa      V

Lemon Chimichurri    V

Salsa Criolla Cruda     V

Oriental Barbecue Marinade    V

Saffron Sauce for Vegetables   V

Brussels Sprouts with Sesame   V

Garlic Asparagus with Ginger   V

Stir-Fried Noodles

Szechuan Aubergine   V

Beetroot Paratha   V

Herb Grilled Aubergine      V

Swiss Chard in Cream Sauce        V

Cabbage Pudding with Tomato Sauce    V

Sautéed Cabbage    V

Potato Pudding       V

Smoked Cheese Dressing

Homemade Tahini     V

Sweet Pickled Green Tomatoes

 

DESSERTS, CAKES AND BAKES

Strudel Pastry      V

Sweet Rice      V

Chocolate Sesame Tart    V

Caramel Apples or Bananas   V

Cherry Biscuits   V

Sesame Raisin Biscuits   V

Sesame Cheese Crackers     V

Sesame Bread     V

Patagonian Welsh Cake    V

Double Layered Biscuits     V

Milk Jam     V

Mango Fool       V

MAIN COURSE

 

Fish and Vegetarian

Welsh Onion Bake      V

Tofu with Satay Sauce and Noodles      V

Red Onion and Cheddar Gallettes    V

Roasted Vegetables with Goats’ Cheese    V

Dunlop and Spinach Strudel     V

Shropshire Blue and Watercress Flan    V

Red Leicester and Potato Bake     V

Red Leicester Soufflé     V

 

Wrapped Steamed Halibut

Squid with Black Bean Sauce

Salmon Grutense

Stuffed Bass

 

Meat, Poultry & Game

East End Pie and Liquor

Venison Medallions with Stilton

Sesame Pork Kebabs

Bul-Kogi (Beef)

Chicken Mole Poblano

Grilled Miso Chicken

Pork Empanadas

Milk Pork

Beef Empanadas

Argentine Vegetable Beef Stew

Breaded Veal

Thyme and Cheshire Cheese stuffed Chicken Breasts

 

 

 

 

 

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

UKFoodOnline.co.uk

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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