3rd - 9th May 2009

National Herb Week

One of the easiest ways to add a new dimension and flavour to your favourite foods. Below are the most common pairings, however with so many herbs available to most of us today, the possible flavour combinations are almost limitless.

Beef - Thyme Pork -  Sage Lamb - Rosemary Veal - Bay Leaves Poultry -  Tarragon Fish and Seafood— Parsley Eggs and Cheese  - Chives Pasta and Pizza - Basil Vegetables - Mint

 

Find out more about herbs and which herbs go with specific ingredients.

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Mother's Day

Naughty me - I forgot to include this in the March newsletter for the UK.  But for those of you in North America who will be celebrating Mother's day  on 10th May, click the picture to find some great ideas and recipes to treat your mother on her special day.

18th -24th May

British Tomato Week

It's still a little early in the UK for home-grown tomatoes (unless you've really forced them), nevertheless, I'm sure the British Tomato Growers' Association have their own reasons for holding this food celebration day so early.

To celebrate, this month's Recipes4us Video production features a really tasty salad which is excellent served with grilled, baked or barbequed meats or poultry.

Click here for the full sized video and written recipe

Asparagus Nutritional Values

Amount Per 1 medium spear (5-1/4" to 7" long)
Calories 3.68
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

May in the Kitchen Garden

Outdoors

By the end of May the temperature and low risk of frosts means you can start sowing the seed of more tender plants such as courgettes, marrows, runner, dwarf and green beans and outdoor cucumbers however if any frosts are expected, be prepared to cover the new seedlings with cloches or fleece.

Continue to sow beetroot, broad beans, cabbage,  turnips, cauliflowers, peas, and parsnips through to mid-may and further small sowings of carrots, lettuce, radish, spinach and spring onions to ensure a continuous harvest.. Continue gradually thinning out seedlings to their final spacing

Indoors
Continue to sow tomatoes Aubergines, and Capsicums and sow dwarf and French  beans  3 to a 7.5cm/3-inch pot.

Continue thinning out seeds which were sown in pots or trays last month

Maintenance

Plants such as tomatoes, aubergines, cucumbers, courgettes and capsicums which were sown indoors last month should be potted up individually to 7.5cm/3-inch pots by the time they have reached 10cm/4-inches tall.

Once all danger of frosts have passed, start hardening off indoor sown plants. It's best to leave this until later in May.

For detailed instructions visit growing herbs & vegetables section

Reader's Questions

?

Q.  What is half and half milk?

A.  It's a half milk half cream mixture which must be 10-12% fat. It's therefore richer than whole milk and ideal when you want to add an extra creamy taste, such as in coffee however, it cannot be whipped.

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Food in the News . . .

Carotenoids linked to fewer hip fractures

Increased intakes of antioxidant pigments from plants may lower the risk of hip fracture in older men and women, according to a 17-year study from the US.
 

> > > > More  External Link

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The Kitchen Garden

* * * 2009 Garden Experiment * * *

I  sowed the "normal seeds" on 25th March which was just after the waning moon phase, 4 days earlier than the the "moon seeds" on the 29th March which was the very beginning of the waxing moon phase.

Maybe it's just me, but I think the moon seeds (on the right) have a slight edge on the others, particularly when you consider they were sown 4 days later.

Prep & Cooking time:   50mins plus proving
Makes 1x 30cm/12 inch bread Vegetarian  Italian Bread

Ingredients
15g/½oz Active Dry Yeast ( level tbsp)
180ml/6fl.oz. Warm Water
350g/12oz Plain Flour
1 teasp Salt
2 teasp Fresh Rosemary Leaves, finely chopped
12 Black Olives, pitted and halved
1 large Red Onion, halved and thinly sliced
6 tbsp Olive Oil
Coarse Sea Salt

Instructions

1. In a small bowl dissolve the yeast in 120ml/4fl.oz. of the warm water, and set aside for 10 minutes until frothy.

2. In a large mixing bowl, combine the flour, salt, yeast mixture and remaining water and mix thoroughly with a wooden spoon.

3. Bring the dough together with your hands, adding a little more water if necessary, then transfer to a floured work surface and knead well for a few minutes until smooth and elastic.

4. Place in a well oiled bowl, cover with clingfilm, and place in a warm place to prove for about 1-½ hours or until doubled in size.

5. Preheat the oven to 220C, 425F, Gas Mark 7 and lightly oil a baking tray.

6. Turn the dough onto a floured surface, punch down then sprinkle in the chopped rosemary and knead for a few minutes. then place the dough on the oiled baking sheet, pulling it into an oval, oblong or circle shape about 2.5cm/1-inch deep.

7. Dimple the top surface with your finger tips or knuckles, then sprinkle the onion slices and olive halves evenly over the surface, drizzle with the oil and sprinkle generously with coarse sea salt. Bake for about 20 minutes or until golden. Serve warm or at room temperature.