No. 42 - March 2006
Welcome to the Recipes4us Newsletter. If you have any suggestions, additions or interesting questions for the newsletter, please write to me at Newsletter@Recipes4us.co.uk .
Happy Cooking !
Florence Sandeman, Editor
Did you know.....
Banana plants are not trees but giant herbs?
This Month's Features
Cooking by Country
Tunisia
Click the picture to find out about Tunisian cuisine including its history and of course lots of recipes
____________________
What's in Season
Rhubarb, beetroot, broccoli, carrots, leeks, mint, parsley, parsnips, purple sprouting broccoli Leeks, Onions, parsnips, Parsnips, Pears, Potatoes, Spring cabbage, Turnips, Walnuts, naval oranges,
____________________
How does your Kitchen Garden grow
Even if you haven't decided yet what you want to grow, bought your seed and planned your planting you still have plenty of time. And don't fret about ordering your seed: today's garden centres have an increasing range of vegetable seeds to choose from including the miniature varieties.
Although March is thought to be the usual time for sowing many vegetable seeds, do keep an eye on the weather. At the moment we have had some extremely cold days and nights over here in the UK and I for one am certainly not even contemplating sowing any seeds until the very end of the month.
If you are enjoying more clement spring weather then below are some of the seeds you can start to sow.
Outdoors
Broad beans, Brussels sprouts, dill, summer cabbage, carrots, turnips cauliflowers, Kohl Rabi, Leeks, peas lettuce, marjoram, parsnips, radish, spinach, spring onions
Indoors
Aubergines, Capsicums (Sweet peppers), Chives, mint, oregano parsley, rosemary, sage, sweet basil thyme, tomatoes
Although I’ve given you a list of suitable seeds to sow indoors, once again you should take into consideration outdoor conditions. Once they’ve germinated, it won’t be long before indoor sown plants start to romp away but delays in planting them out could leave you struggling with weak lanky plants. If in doubt, sow a couple of weeks later than you had anticipated.
For detailed growing instructions on the above-mentioned visit growing herbs and vegetables section
__________________
March 17th is St. Patrick's Day. Even if you're not Irish, why not celebrate this world famous day by cooking up something from the Emerald Isle. We have a section dedicated to the Patron Saint of Ireland with a little background information about him plus LOTS of recipes. AND we've update the page to include more of the Irish recipes we have throughout the site.
__________________________________________________________________
Kitchen Tip of the Month
Chopping
When chopping foods which have a tough or waxy exterior such as capsicums or even tomatoes, chop with the waxy side down, as the knife goes through the tender flesh more easily. Using a knife with a serrated blade also helps.
__________________________________________________________________
Recipe of the Month
I have a thing about rhubarb. I love it. Looking back over past newsletters, I've included a rhubarb recipe at this time of the year on more than once occasion but as I never seem to see fresh rhubarb in the shops at any other time of the year, I'm not going to make any excuses for including yet another recipe in this issue.
If you like rhubarb too, click here for lots of information and more recipes.
Sultana, Onion & Rhubarb Chutney
Makes about 720ml/24fl.oz.
Ingredients
100g/4oz Sultanas
120ml/4fl.oz. Boiling Water
2 tbsp Red Wine Vinegar
1/4 teasp Ground Cloves
1/2 teasp Ground Cinnamon
100g/4oz Sugar
2 tbsp Vegetable oil2 Large Onions, thinly sliced
450g/1lb Fresh Rhubarb,
cut into 2.5cm/1-inch lengths
Salt and Pepper
Instructions
1. Place the sultanas, boiling water, vinegar, cloves, cinnamon and sugar in a heatproof bowl and leave to stand the mixture stand for fifteen minutes.
2. Heat the oil in a large saucepan add the onions and sauté gently for 5 minutes, stirring from time to time.
3. Add the contents of the bowl to the onion mixture, mix well and bring to the boil.
4. Reduce the heat then add the rhubarb but don't stir it in. Cover and simmer, covered, for 10 minutes.
5. Stir the rhubarb into the mixture then continue to simmer rapidly, uncovered, 5 minutes, or until the rhubarb is just tender.
Season with salt and pepper.
This is best served at room temperature to accompany grilled or baked chicken, pork, lamb or fish. keeps for up to 1 week in the refrigerator.
__________________________________________________________________
At your convenience
In a packet ......
Make a quick and easy meal for two by using 1 x 120g pack of Savoury rice. There are many brands now available on the market including chicken, mushroom and beef. Just add some shredded cooked meat such as chicken, lamb or beef - especially useful for using up leftovers from roasts. You can also add extra veggies.
Here's the way I do it.....
1. Fry some extra chopped onions in a little oil then add the shredded meat and turn to coat.
2. Add the contents of the packet of savoury rice and cook stirring, for 1 minute then add cold water as directed on the packet....perhaps a little more. Mix well then cook gently for 20 minutes.
3. I also sometimes add a handful of frozen sweetcorn kernels and peas or cut green beans and a dash of Worcestershire sauce at the start of the cooking time. A one pot tasty supper all done in 25 minutes!
__________________________________________________________________
Whether you're looking for everyday, exotic or unusual food and drink, visit
Food shopping has never been easier !
__________________________________________________________________
A superb site where you can search for cottages by district, price, date and size
