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Newsletter #8 - January 2003
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
MacDonalds in Tokyo is America's greatest revenge for Pearl Harbour
What's New This month
Cooking by Country
Click the picture to find out about Mauritian culinary culture and history, present day cooking and customs plus lots of recipe
Mauritian cooking is an example of one of the most eclectic cuisines n the world. European, African, Indian, Creole and Chinese styles come together to create a wonderful gastronomic explosion. East meets West at its best.
Also in this section, we give you comprehensive information about a typical Mauritian dish and a widely used ingredient
The Pakistani Speciality Dish SATINI
The Pakistani Speciality Ingredient CORIANDER
Ingredient of the month
Click the picture to find out all about dates
Probably the oldest cultivated tree, not only are these fruit delicious but they are also contain fats, easily digested sugars i.e. glucose, sucrose and fructose and are rich in vitamins and minerals, making them a prized staple food in some desert regions. There are now around 600 cultivated species worldwide.
Visit this section for some great sweet and savoury recipes using this delectable and healthy ingredient.
Recipe of the Month
Piquant Crispy Cauliflower
Serves 4 30 Minutes
4 tbsp Black Olives, finely chopped
2 tsp Capers, drained and finely chopped
2 tbsp Red Wine Vinegar
6 tbsp Olive Oil
1 Cauliflower cut into small florets
2 tbsp freshly chopped Parsley
1. Place the olives, capers, red wine vinegar and 4 tablespoons of the oil in a bowl and mix well. Set aside.
2. Heat the remaining oil in a saucepan over medium heat, add the cauliflower, cover and cook for 10 minutes, stirring from time to time.
3. Remove the lid from the pan and continue to cook for a further 5-8 minutes, stirring occasionally, until just tender and browned.
4. Transfer cauliflower to a bowl, pour over the olive mixture and sprinkle with the parsley.. Season with salt and pepper to taste and toss to coat well. Serve immediately.
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