Press Release 3rd
And NUTS to you
Why is there a nut warning on
everything that moves when according to The European Food Information Council, (EUFIC),
“Estimates for the prevalence of food allergy are much lower than are perceived
by the public ….. it has been estimated that food allergy occurs on average in
about 1-2% of the adult population. The prevalence is higher among young
children, with estimates from 3-7%”. (
decided to pander to the remaining 93% of the population by the recent launch
of its first cookery book “This book may contain NUTS”. But don’t be
fooled by the nutty title or off-the-wall introduction to this book: this is a
SERIOUS cookery book dedicated to one of the oldest foods known to man.
It takes both a
gastronomic and educational tour of the nut world. As well as 80 scrumptious
recipes including soups, starters, main courses, side dishes, desserts and
baked goods, there is information about individual nuts including their origins,
general preparation, buying, storing and nutritional values plus some
interesting facts which you may not know. Whether you’re vegetarian or
carnivore, you are guaranteed to find something to tempt you amidst the
selection of recipes, many of which are traditional dishes from the countries in
which the nuts grow.
Florence Sandeman, has over 35 years of practical cooking experience under her
belt and currently owns and maintains one of the largest independent and
privately owned cookery websites in the UK
www.recipes4us.co.uk. She has
written this book from the perspective of an everyday cook working in an
ordinary kitchen rather than a restaurant chef, so you can be sure that every
recipe can be faithfully reproduced in your own kitchen, with no need for
industrial or special equipment….or a host of staff to do the prep and clearing
up after you.
Makes a great
gift for Christmas or any time!
is a sample recipe and graphic from the book which we would be more than happy
for you to publish in your publication.
Original 500dpi graphic can be downloaded from our media centre at Original
500dpi artwork can be downloaded from our media centre at
Vegetarian Main Course
Preparation and cooking time: 25 minutes
400g/14oz Dried Pasta, e.g.
Spaghetti, Linguine, Penne
Salt and Black Pepper
2 tbsp Olive Oil
1 Onion, chopped
2 Garlic Cloves, crushed
400g/14oz Fresh Asparagus,
sliced diagonally in 5cm/2-inch pieces
1 Red Capsicum (sweet
pepper), coarsely chopped
4 tbsp freshly chopped
100g/4oz Freshly Grated
1. Bring a large pan of
water to the boil, add plenty of salt and the pasta and cook for 8-10
minutes or until just tender.
2. Meanwhile, heat the
butter and olive oil in a large frying pan, add the onion, garlic and
asparagus and sauté over a medium for about 5 minutes, stirring
frequently, until just lightly browned.
3. Add the capsicum and
sauté for a further 3-4 minutes. then add the stock and bring to the
4. Drain the cooked pasta
well, return to the rinsed out saucepan then add the contents of the
frying pan plus the parsley, half the Parmesan and half the hazelnuts.
Season with salt and plenty of black pepper, mix well and cook for 2-3
minutes, turning constantly.
5. To serve – transfer to a
warmed serving dish and sprinkle with the remaining cheese and nuts.
Courtesy of Recipes4us
Taken from the book “This
Book May Contain NUTS”
Cover Price : £10.99
Published by: Recipes4us
and mail order)
further information contact:-
Florence Sandeman, Proprietor
Tel: 07971 627 037