Newsletter #25 - July 2004                 

Welcome to the Recipes4us 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 . 


I'm taking a break during July to finalise the production and publishing of  the first (hopefully of many) Recipes4us recipe book, so the next newsletter will be sent the first week in SEPTEMBER.  I'll tell you all about it in the next newsletter. In the meantime......


Happy Cooking ! 



Florence Sandeman, Editor


Food Funny

Q    What do you call a stolen yam?

A    A hot potato.

Reader's  questions




QTried the Barbecued Spare Ribs recipe last night and all worked fine until I took the ribs out of my oven and they were burnt.  Never sure if mine is a fan oven but might be worth having fan oven times as well.


A. Oh dear - sorry they came out burnt. With regards to putting in fan oven times, the problem is that every oven is different. I have had electric fan ovens for over 20 years and I remember very clearly the difference between the first one I had and the second one - lots of overcooked dishes!

I know it's not very scientific, but the one thing I've learnt in my many years of cooking is always keep an eye on food throughout the cooking time especially when grilling or roasting. These two methods are notoriously haphazard, depending on the thickness of the food etc. That's one of the reasons the recipe says "baste frequently" - it makes you have to look at the food. I am going to amend that recipe so that the last cooking period reads "45 to 60 minutes, basting frequently".

What's New This month


Cooking by Country


Click the picture to find out about Italy's culinary culture and history, present day cooking plus lots of recipe



Italy's political past has greatly influenced its cuisine. Germanic, Latin, Greek and Arab invaders have all left their mark. The fact that Italy as a complete nation, wasn't formed until the 19th Century underpins the diverse culinary differences, with all the regions keeping their traditional culinary customs.


Also in this section, we give you comprehensive information  about a typical Italian dish and a widely used ingredient. 


The Italian Speciality Dish RISOTTO

The Italian Speciality Ingredient CORNMEAL (this is what Polenta is made from)

Ingredient of the month

Maple Syrup

Click the picture to find out all about Maple Syrup plus lots of recipes

Maple Syrup is probably best known as a pouring sauce, however its exquisite flavour and natural properties should rank it higher than other ingredients of the kind such as treacle or golden syrup and for vegans, higher even than honey, being a totally animal-free product.


When properly processed, it is a very pure ingredient. Nothing is added and nothing taken away…. apart from water.


Recipe of the Month


Parmesan grilled Tomatoes

This is a very simple starter which makes the most of the season's Tomatoes


Serves 4

15 mins



Olive Oil 

4 large Tomatoes

2 tbsp Breadcrumbs

2 tbsp freshly grated Parmesan Cheese

2 tbsp Freshly chopped Basil

Salt and Pepper










1.  Preheat the grill to medium, line the grill pan with aluminium foil and lightly brush the foil with olive oil.


2. Cut the tomatoes in half, place in the grill pan, cut sides down and grill for 5 minutes only.


3. Meanwhile, in a small bowl, mix together the breadcrumbs, parmesan cheese and basil.


4.  Increase the grill heat to high. Turn the tomatoes over (cut sides up), season with salt and pepper then divide the parmesan mixture between the tomatoes.


5. Drizzle with a little olive oil and return to the grill and cook until the cheese has melted and the tops are golden brown.


Drizzle with a little more olive oil and serve immediately


What's in season


Artichokes, Asparagus, Aubergines, Basil, Carrots, Cauliflower,  Celery, Coriander, Courgettes, Cucumbers,  Endive, Lemon Grass, Lettuce, Melons,  Mint,  Peas, Plums, Radish,  Raspberries, Runner Beans, Rocket, Sage, Sea Kale, Spinach, Spring Onions, Strawberries, Tarragon, Tomatoes, Watercress





New and Featured Recipes

V = Vegetarian



Apricot Couscous      V

Maple and Apple Sauce for Pork

Maple Butternut Squash      V

Glazed Turnips      V

Maple and Mustard Glazed Parsnips      V

Classic Pesto Sauce       V

Gazpacho Salad        V

Puttanesca Sauce

Courgettes with Capers     V

Peas alla Romana

Easy Pizza Tomato Sauce       V

Lenticchie Stufate di Capodanno       V



Chocolate Oatmeal Cookies         V

Maple Ice Cream         V

Vegan Berry Cheesecake         V

Dairy Free Sweet Rosemary Rolls         V

Baked Apples in Maple Syrup         V

Baked Maple Custard         V

Rhubarb Cake         V

Panna Cotta (Cooked Cream)        V

Zabaglioni        V

Tiramisu        V

Cassata Alla Siciliana        V

Florentines        V

Tomato Focaccia        V

Cherry Pine Nut Biscotti        V










Chilled Raspberry Soup       V

Grilled Grapefruit       V

Maple Glazed Scallops

Maple-Roasted Parsnip Soup

Herby Tomato Bruschetta       V

Mozzarella & Parma Parcels

Linguine with Walnut Pesto       V

Fresh Anchovies in Lemon


Beef Broth with Stellette



Whiskey Grilled Prawns

Sesame Chicken

Maple Ginger Salmon

Oregano Braised Lamb

Canadian Maple Roast Ham

Italian Fennel Salad

Quattro Formaggi Pizza      V

Langoustine with Goat's Cheese Gnocchi

Mushroom Polenta      V

Risotto - 2 recipes       V

Mediterranean Swordfish

Chicken stuffed with Gorgonzola

Abbacchio alla Cacciatore

Osso Buco with Orange




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