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Newsletter #4 - September 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
The perfect lover is one who turns into a pizza at 4am
What's New This month
Cooking by Country
Click the picture to find out about Pakistani culinary culture and history, present day cooking and customs plus lots of recipe
The imaginative, and sometimes extreme use of spices, herbs and seasonings has transformed the otherwise plain staple foods of this region into exotic concoctions. Various styles of cooking have evolved and remain to this day throughout the 5,000-year history of the India-Pakistan subcontinent.
Also in this section, we give you comprehensive information about a typical Pakistani dish and a widely used ingredient
The Pakistani Speciality Dish PARATHA
The Pakistani Speciality Ingredient GHEE
Ingredient of the month
Click the picture to find out all about Tofu plus lots of recipes
Tofu is a nutritious and valuable protein source for everyone not just vegetarians or vegans. It is low in saturated fat, contains no cholesterol, is very low in sodium and is an excellent substitute for many dairy products, especially useful for those with a lactose intolerance.
Visit this section for some great recipes on how to cook and prepare this versatile and healthy ingredient. If you're a dedicated meat-eater, we're sure the taste and texture of some of these will pleasantly surprise you.
Fruit and Vegetables in Season
Aubergine, Beetroot, Blackberries, Cabbage, Capsicum, Cauliflower, Celery, Chilies, Courgettes, Cucumber, Figs, Garlic, Grapes, Green Beans, Leeks, Lettuce, Melons, Mint, Morello Cherries, Onions, Peppers, Potatoes, Pumpkin, Runner Beans, Perpetual Spinach, Tomatoes, Turnips, Vegetable Marrow, Walnuts
Recipe of the Month
Now is the time for beetroot in abundance, especially if you've grown them yourselves. But what to do with all that beetroot? Pickling is a good option and you can find out how to do that in our Preserves section. But below is a simple recipes using freshly cooked beetroot.
Sweet Beetroot Salad
Serves 4 10 Minutes
225g/8oz Cooked Beetroot
225g/8oz Carrots, peeled
For the dressing
2 tbsp Balsamic Vinegar
90ml/3fl.oz. Olive Oil
Salt and Pepper
1. Peel and dice the beetroot and place in a mixing bowl.
2. Peel the carrots then grate them into the mixing bowl containing the beetroot. Set aside.
3. In a small bowl, mix together the dressing ingredients until well blended.
4. Pour the dressing over the the beetroot and carrot mixture and mix well. Refrigerate until ready to serve as an accompaniment.
Visit our Jams, pickles and preserves section for lots of recipes to use up any excess produce harvested at this bountiful time. We also have a complete section on general preparation of preserves and tips
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New Recipes V = Vegetarian
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