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Newsletter #22 - April 2004
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
Knock knock - Who's there?
Honeydew - Honeydew who?
Honeydew you want to come out tonight?
What's New This month
Cooking by Country
Click the picture to find out about Irelands culinary culture and history, present day cooking plus lots of recipe
If you're not one for heavily seasoned or spicy food then Irish cuisine should be right up your street. Irish cooking has kept firm hold of its Celtic roots and offers good wholesome, simply cooked food, making the most of the flavour of its variety of home grown produce.
Also in this section, we give you comprehensive information about a typical Irish dish and a widely used ingredient.
The Irish Speciality Dish IRISH STEW
The Irish Speciality Ingredient BLACK PUDDING
Ingredient of the month
Click the picture to find out all about Limes plus lots of recipes
If there were ever a truly "International" ingredient then this little citrus fruit is surely very close to it. Used in scores of cuisines, on all continents (apart from Antarctica), and in all its various forms, the age old Lime is certainly a worthy runner for the title.
Whilst its history and cultivation are relatively simple, the myriad of ways it can be used in cooking definitely makes up for any lengthy editorial in this section....although we do have some very interesting information to share with you.
Celebrate Easter with our fabulous Easter Menu. We've laid it all out from start to finish with a timed countdown to help you get everything ready at the right time, in the right order. No more wondering if you've forgotten anything. There are even check boxes to tick off once the stage is completed.
Recipe of the Month
Easter Bunny Biscuits
25mins Makes 12
75g/3oz caster sugar + extra for sprinkling
1 large Lion Quality egg
225g/8oz plain flour
½ teasp mixed ground spice
½ teasp ground cinnamon
50 g (1¾ oz) currants for eyes
2 tablespoons milk
Ribbon to decorate
1. Preheat the oven to 200C, 400F, Gas mark 6 and grease two baking sheets. Cream the butter and sugar together in a large mixing bowl with an electric whisk. Add the egg and whisk again.
2. Add the flour, spice and currants and mix well then ightly knead.
3. Roll out to a 5 mm (¼-inch) thickness. Use A bunny or other shaped cutter to press out about 12 biscuits, re-rolling the dough as necessary.
4. Arrange the biscuits on a baking tray and brush with milk. Make eyes with the extra currants and sprinkle over the remaining sugar. Bake for 12-15 minutes or until pale golden.
5. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Tie ribbons around the necks of the bunnies.
Recipe and Photo courtesy of Lion eggs.
Fast Food. And good for you
Don't forget St Georges Day on 23rd April
We have LOTS of traditional English recipes both on the St. George's day page and throughout the site. To find them all use the search form. We are renowned for our puddings and teatime treats, so why not celebrate with us by cooking a traditional English Pudding....or how about a traditional English Tea... there's so much to choose from.... Scones (with lots of whipped cream and jam YUM), Victoria Sponge, Devonshire Flats, Devonshire splits (with lots of whipped cream and jam YUM YUM) .....
It's still the time to sow many vegetable seeds both indoors and out, in pots and in the open ground. Visit our Growing Herbs and Vegetables section for INSPIRATION!
New and Featured Recipes V = Vegetarian
DESSERTS, CAKES AND BAKES
SOUPS AND STARTERS
Whether you're looking for everyday, exotic or unusual food and drink, visit
Food shopping has never been easier!
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