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Newsletter #10 - March 2003
In an effort to understand who visits this site and to ensure the content of the site remains relevant, it would be very helpful if you could take a moment to email me (preferably from the email address at which you receive this newsletter) with details of where you live....just the town and country would suffice. If you wish to include more info such as gender, age etc., that would be even better. Email to: Demographics@Recipes4us.co.uk
Happy Cooking !
Florence Sandeman, Editor
What did the hungry computer eat?
Chips....... one byte at a time
What's New This month
Cooking by Country
Click the picture to find out about Vietnam's culinary culture and history, present day cooking and customs plus lots of recipe
Although one may immediately associate Vietnamese cuisine to Chinese cooking, it actually takes just as much from French and Indian cuisine, mixing the three to create unique flavours and textures.
Also in this section, we give you comprehensive information about a typical Vietnamese dish and a widely used ingredient.
The Vietnamese Speciality Dish PHO
The Vietnamese Speciality Ingredient NUOC MAM
Ingredient of the month
Click the picture to find out all about Honey plus lots of recipes
Culinary speaking, honey is one of the wonders of the world and has been for thousands of years. A jar which was unearthed in an Egyptian tomb was still in recognisable condition after 5000 years.
Produced naturally by bees, the range of taste and colours is amazing. But what is honey? How is it produced? What gives honey its varying flavour? We tell all !
March 4th is Shrove Tuesday also known as Pancake Day. We have some exciting recipes for both savoury and sweet pancakes. So don't just think "lemon and sugar" think, seafood.....chicken.....vegetables....fruit....nuts.... Liqueurs.....
Don't forget St. Patrick's Day on 17th March. We have a section dedicated to the Patron Saint of Ireland with some background information about him plus, of course, LOTS of recipes
STOP PRESS ! ! !
Look out in a couple of weeks for a whole new section on growing your own vegetables and herbs, with a particular emphasis on growing in limited spaces and in containers. You don't need acres to grown first rate produce.
Recipe of the Month
Simple Sautéed Red Cabbage
This is a simple yet stunning recipe utilising the much underestimated red cabbage which is to be found in markets and supermarkets at this time of the year. It retains all its colour and freshness and has a slightly sweet but tangy flavour.
Serves 4 30mins
1 tbsp Olive Oil
1 Red Onion, finely chopped
1 small Red Cabbage, shredded
60ml/2 fl oz Red Wine
60ml/2 fl oz White Wine Vinegar
2 tbsp Brown Sugar
Salt and Black Pepper
1. Heat the oil in a saucepan, add the onion and sauté until softened.
2. Add the cabbage and cook for a couple of minutes, stirring.
3. Add the wine, vinegar, sugar, salt and pepper, mix well then and simmer, covered for 10 minutes.
3. Remove the lid, raise the heat and reduce any remaining liquid by boiling rapidly. Serve hot.
New Recipes V = Vegetarian
SOUPS AND STARTERS
DESSERTS, CAKES AND BAKES
Fish and Shellfish
Meat, Poultry & Game
Whether you're looking for everyday, exotic or unusual food and drink, visit
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