No. 36 - August 2005
Welcome to the Recipes4us.co.uk free monthly newsletter. If you have any suggestions for additions to this newsletter, please write to me at Newsletter@Recipes4us.co.uk .
Happy Cooking !
Florence Sandeman, Editor
And I quote.....
"I don't like to eat snails... I prefer fast food."
Roger von Oech
What's New This Month
Click the picture to find lots of information about blueberries plus lots of recipes
Cooking Tip of the Month
Using Stale Bread
Cut it into cubes or process into crumbs then place in a freezer bag and freeze for later use in recipes
What's in Season
Apples, Aubergine, Beetroot, Blackberries, Blackcurrants, Blueberries, Broad Beans, Cabbage, Capsicums (sweet peppers) Cauliflower, Celery, Chillies, Courgettes, Cucumbers, Damsons, Endive, Garlic, Green Beans, Leeks, Lettuce, Melons, Mint, Onions, Pears, Peas, Plums, Potatoes, Raspberries, Redcurrants, Runner Beans, Rocket, Spinach, Tomatoes, Turnips
How does your Kitchen Garden grow
Continue to feed plants such as courgettes, marrows, cucumbers, aubergines, tomatoes and capsicums and keep the soil well watered though not very wet.
Make final small sowings of crops such as loose leaf lettuce, radish and spring onions at the beginning of the month..
Check the ties and staking of taller plants such as beans and tomatoes , loosening or tightening as necessary and continue to keep all plants well watered.
Bend the leaves over the developing curds (heads) to protect from the sun.
Cut fruit as needed once they have reach a good size and colour (between 10-17cm/4-7" depending on the variety) but before the shine disappears from the skin.
Beans, peas and Mangetout
Continue to harvest regularly as and when the pods reach a suitable size.
Don't forget, when harvesting spinach, leaf beet and loose leaved lettuce, only harvest a few outside leaves from each plant, allowing the plants to keep throwing up new leaves
Start harvesting crops such as beetroot, khol rabi and turnips when they have reached golf ball size, pulling every other plant to make room for the remaining plants to grown on.
For detailed growing instructions visit our specialist growing herbs and vegetables section
Ready for a jamming session?
Click the jars for lots of preserves recipes
Unless you have an orchard of fruit trees or acres of land on which you grow vegetables, preserving may not be the first thing on your mind. However, with so many crops in season and the prices coming down in the stores, it’s an ideal time to make preserves. You don’t have to make gallons of the stuff either. Just 900g/2lb of summer produce will give you up to 4 “normal” sized jars: a nice amount for the store- cupboard. But whilst you’re at it, why not make a couple of extras, tart the jars up a bit and give them as exclusive presents at Christmas.
Making jams and pickles is probably more simple than you think. You can make smaller quantities in ordinary saucepans and
it’s basically just boiling
up fruit with sugar or pouring hot flavoured vinegar over vegetables.
Well, ok there are a couple of other things to take into consideration, but we’ve got a wealth of step by step recipes in the preserving section of this site. Oh, when I say step by step, I actually mean 5 steps in most instances ….. and two of those concern preparing or filling the jars.
And whilst you’re at it, why stop at jams and pickles. There’s jellies, chutneys, preserved fruit (cherries in brandy, spiced plums, soft fruit in vodka!) , bottled vegetables ( how about homemade sun dried tomatoes or aubergines in olive oil) , herb infused oils, not forgetting marmalade and Lemon curd. Or be different…make a Raspberry Curd! We've got a recipe for that too.
That’s the other really good thing about homemade preserves. You can make them to suit your own taste instead of having to put up with the ready made stuff which is often much the much.
Perhaps you prefer more cinnamon in your mincemeat, or ginger in your chutney. THE WORLD IS YOUR OYSTER (just none in the jam please).
Finally, a word about Freezer Jam.
Soft fruit such as Raspberries, strawberries and blackberries work well in uncooked freezer jam recipes. The “set” is achieved by the addition of pectin which is dissolved in water then added to the crushed fruit. They’ll last for several weeks in a refrigerator and up to a year in the freezer. But beware, kept at room temperature they will mold or ferment in a short time.
So, even if you don’t like the idea of traditional jam-making, you can still have fresh tasting, homemade jam to show off to your friends and family.... and you know exactly what's in it!.
Think on - what could be more satisfying than serving your own homemade pickles (as sweet or as sour as YOU like) at Christmas with cold Turkey, or spiced peaches with the Ham. Exquisite.
Recipe of the Month
A refreshing dessert which captures the essence of late summer
30 Minutes plus freezing
900g/2lb Ripe Peaches, stoned
175g/6oz Granulated Sugar
The juice and grated zest of 1/2 an Orange
1. Place all the ingredients in a saucepan, bring to the boil then reduce the heat, cover and simmer for 15 minutes, stirring occasionally, until the peaches are very soft.
2. Allow to cool a little then transfer to a food processor and blend until smooth. Set aside to cool.
3. Pour the mixture into an ice-cream maker and freeze-churn for about 20 minutes or according to the manufacturer's instructions.
Alternatively, pour into a rigid freezer-proof plastic box and freeze for 30 minutes until just beginning to set around the edges. Remove from the freezer, turn into a large mixing bowl and beat well with a whisk to break down the ice crystals. Return to the freezer container and freeze for a further 2-3 hours or until set.
Whether you're looking for everyday, exotic or unusual food and drink, visit
Food shopping has never been easier !
Make the most of the weather !
Visit our BBQ section for over 100 wonderful barbecue recipes. Starters, main course, accompaniments and deserts....all on the barbie! There's lots of picnic recipes too, in fact, all the recipes you'll ever need for al fresco eating this summer
New and featured Recipes
V = Vegetarian GF = Gluten/wheat Free DF = Dairy Free
Blueberry Sauce V GF
Spiced Red Cabbage with Blueberries Vegan GF DF
Blueberry Relish Vegan GF DF
Blueberry Freezer Jam Vegan GF DF
Blueberry Preserve V GF
Barbecued Cabbage V DF
Ratatouille Vegan GF DF
Desserts Cakes & Bakes
Melon on the Rocks Vegan GF DF
Spiced Blueberry Pears V GF DF
Barbecued Oranges V GF
Soups & Starters
Salada de Tomate Vegan GF DF
Chargrilled Scallops GF DF
Double Berry Chicken GF DF
Beef with Greens GF DF
Honeyed Pork Chops GF DF
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