Newsletter Archive > March 2007
Starter - Three Cheese Croutes
Main Course - Civet of Venison
Dessert - Chocolate Peppermint Crisp
Dear Subscriber,
Thanks for taking the time to read this month's newsletter. New content has now been published and links to this month's recipes menu can be found above with the full starter below.
Easter Sunday falls on April 8th this year. If you are planning to do some cooking over the weekend then have a look at our Easter Recipes section for some recipes and tips. We also have an Easter Recipes menu that you may like to try - links for these recipes can be found in Food.
We now add a new recipe each day to the website, with our imaginatively titled "Daily New Recipe" section! Visit the Recipes page each day to keep up to date. We also have an RSS Feed available which lists the new daily recipes as we publish them.
For the gardeners out there we have an article on mulching, To Mulch Or Not To Mulch.
In Health & Beauty we concentrate on skin cleansing; see A Guide to Cleansing.
Until next month,
James
A gourmet version of cheese on toast!
a little butter or mustard
sliced Brie
3 tablespoons fromage frais
2 tablespoons parmesan freshly grated
1 small garlic clove, crushed
salt and black pepper
black olives to garnish
(see measure conversions for more information)
- Place the bread slices on a baking tray, and spread with either butter or mustard.
- Cut the Brie into thin slices and arrange the slices or pieces evenly on the bread.
- Mix together the fromage frais, Parmesan, garlic, and seasoning to taste.
- Spread this mixture over the Brie and the bread.
- Bake for 10–15 minutes or until golden and bubbling.
- Serve immediately, garnished with the black olives.
April 2007 Recipes Menu
Starter - Three Cheese Croutes
Main Course - Civet of Venison
Dessert - Chocolate Peppermint Crisp
Dear Subscriber,
Thanks for taking the time to read this month's newsletter. New content has now been published and links to this month's recipes menu can be found above with the full starter below.
Easter Sunday falls on April 8th this year. If you are planning to do some cooking over the weekend then have a look at our Easter Recipes section for some recipes and tips. We also have an Easter Recipes menu that you may like to try - links for these recipes can be found in Food.
We now add a new recipe each day to the website, with our imaginatively titled "Daily New Recipe" section! Visit the Recipes page each day to keep up to date. We also have an RSS Feed available which lists the new daily recipes as we publish them.
For the gardeners out there we have an article on mulching, To Mulch Or Not To Mulch.
In Health & Beauty we concentrate on skin cleansing; see A Guide to Cleansing.
Until next month,
James
Three Cheese Croutes
A gourmet version of cheese on toast!
Ingredients
4 thick slices of slightly stale breada little butter or mustard
sliced Brie
3 tablespoons fromage frais
2 tablespoons parmesan freshly grated
1 small garlic clove, crushed
salt and black pepper
black olives to garnish
(see measure conversions for more information)
Method
- Preheat the oven 200oC/400oF/gas mark6.- Place the bread slices on a baking tray, and spread with either butter or mustard.
- Cut the Brie into thin slices and arrange the slices or pieces evenly on the bread.
- Mix together the fromage frais, Parmesan, garlic, and seasoning to taste.
- Spread this mixture over the Brie and the bread.
- Bake for 10–15 minutes or until golden and bubbling.
- Serve immediately, garnished with the black olives.
