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Newsletter June 02

Newsletter #1 - June 2002

Welcome to the first 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 Food Funny I always eat peas with honey, I've done so all my life, They do taste kind of funny but it keeps them on the knife.

 

What's New This month
Cooking by Country   MOROCCO Click the picture to find out about Morocco's culinary culture and history, present day cooking and customs plus lots of recipes Despite its close proximity to the Sahara desert,  the coastal plain in the north  is very  fertile and produces cereals, citrus fruits, and vegetables. Add to that the  long coastline and perfect grazing areas for sheep, the abundance of fresh produce, fish and meat plus the extensive use of spices such as saffron and coriander, lends for an exotic and exciting cuisine.    Also in this section, we give you comprehensive information  about a typical Moroccan dish and a widely used ingredient    The Moroccan Speciality Dish TAGINES  The Moroccan Speciality Ingredient COUSCOUS
Ingredient of the month   RASPBERRIES Click the picture to find out all about raspberries Botanically speaking, raspberries not berries, but a collection of "drupelets",  each "drupe" containing a seed. They contain high concentrations of Vitamin C and are an excellent source of folic acid, niacin, and riboflavin.  This section tells you about their origins and cultivation and features some surprising "savoury" recipes for this lovely summer berry as well as some yummy desserts and baked goods.
Fruit and Vegetables in Season   Artichokes, Apricots, Asparagus, Carrots, Cherries, Cucumbers, Gooseberries, Green Beans,  Kohlrabi, Lettuce, Nectarines, Peaches, Pears, Peas, Radish,  Raspberries, Sea Kale, Spinach, Strawberries
Recipe of the Month   Ever seen these strange looking vegetables and wondered what they are let alone how you'd cook them?   Kohlrabi was once a favourite of European nobles and peasants alike, however it has fallen out of grace in more recent times. However, you can still find them on supermarket shelves and in markets especially when in season (they come in pale green and purple forms).  It has a mild, delicately sweet flavour with a crisp yet moist texture and can be cooked or eaten raw in salads.  It also has some noteworthy attributes: it's low in calories, high in dietary fibre and has mentionable quantities of vitamins A and C, folic acid, potassium and calcium. This is the main ingredient in Junes recipe of the month. Give it a whirl.     Ingredients 1 tbsp Lemon Juice 2 tbsp Olive Oil 1 teasp Dijon Mustard Salt and Black Pepper 225g/8oz Kohlrabi 225g/8oz Celery 2 Oranges                           Celery and Kohlrabi Salad   Instructions 1.  In a large bowl, whisk together the lemon juice, olive oil, mustard, salt and pepper until well blended.   2. Peel and coarsely grate the kohlrabi and wash and thinly slice the the celery and add to the bowl containing the dressing. Mix well and chill for 1 hour.   3. Remove the peel and pith from the oranges and using a sharp knife, cut either side of the membranes to remove the segments. Do this over a bowl to catch any juice.   4. Just before serving, add the orange segments and juice to the kohlrabi salad and toss  to mix and coat well.   Good served with roast poultry.
Click the light bulb to visit the second of a new 6 part series featuring clever ideas and tips  for freezing,  microwave, baking  and lots more. Courtesy of AllFood.com Don't forget to vote for this site here. You can vote every time to log on to the internet. We are currently at number 6 in the top 100 but we're being chased very hard so your vote would be much appreciated!
New Recipes      V = Vegetarian
SOUPS AND STARTERS Spiced Olives  V Radish and Cheese Spread V Chilled Raspberry Soup V Seared Scallop Salad Fried Camembert with Raspberry Sauce    V Goat Cheese Gallettes with Raspberry Sauce  V Moroccan Carrot Soup Raspberry and Cucumber Salad    V Spicy Wrapped Meatballs Mezgaldi of Onions  V Spiced Bean and Lentil Soup V Basil Polenta     V Brie Stuffed Vine Leaves    V   ACCOMPANIMENTS/MISC Ras el hanout  V Raspberry Salsa    V Peach Salsa    V Cherry and Walnut Salad     V Hot Lettuce Salad Kamfounata      V Moroccan Aubergine Salad     V Spicy Moroccan Vegetables   V Marhooda      V Apricot Couscous    V   DESSERTS/Sweets Raspberry Sorbet    V Raspberry Mousse Mixed Berry Gratin   V Raspberry Vacherin    V Moroccan Baked Fruit Dessert   V Harost Balls     V Moroccan Date Pudding    V   CAKES AND BAKES Tomato Focaccia   V Raspberry Angel Food Cake   V M'hanncha (' The Snake')      V Khubs   (Moroccan Bread)    V	MAIN COURSE Fish Fish with Olives Moroccan Baked Fish Moroccan Snapper  Trout with Raspberries Tuna with Chermoula  Tuna with Raspberry Beurre Blanc Sauce   Meat Lamb and Apricot Tagine Lamb Shank Tagine Mrouziya  (lamb) Lamb Couscous    Poultry & Game Fruity Turkey Breasts Berry Chicken with Noodles Duck with Raspberry Sauce Lamb and Raspberry Parcels Chicken and Date Tagine Chicken and Prune Tagine Moroccan Chicken Moorish Kebabs Moroccan Beef Stew   Vegetarian/Vegan Lentil Tagine    V Vegetable Couscous    V Vegetable Tagine     V Chickpeas with Raisins     V   ADVERTISEMENT     Whether you're looking for everyday,  exotic or unusual food and drink,  visit   UKFoodOnline.co.uk.  Food shopping has never been easier!
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