Newsletter Archive > August 2007
Starter - Feta Cheese Puffs with Basil
Main Course - Smoked Chicken and Avocado Salad
Dessert - Raspberry and Lavender Pavlova
Dear Subscriber,
August's new content has now been published, so if you have a few spare minutes please have a look. This month's recipes menu has a variety of interesting flavours to try, including a really tasty raspberry and lavender pavlova. As usual the links to these recipes can be found above.
We have been amazed by the numbers visiting the Cakes and Cookies section over the last 30 days, so we have added some more cake recipes this month. There are a few other recipes scattered around the site including an interesting recipe called Brighton Buttons. See Recipes page for more information on these recipes.
Over the next few months we want to create a comprehensive Garden Pest Section to help gardeners identify and deal with plant munchers et al. We have published a new article this month called Vegetable Pests in Your Garden. Any photographs of pests and/or the damage they have caused would be most welcome.
In Health & Beauty we are continuing the basics of make-up with an article on Concealers, Blushers and Powders.
Until next month,
James
An easy but rather sophisticated starter. The Puffs are made with Feta cheese which is a very well-known Greek cheese. Feta is made from goat's or ewe's milk and in this recipe the Mediterranean theme is further enhanced with the addition of basil.
5 floz natural yogurt
2 tablespoons chopped fresh basil
black pepper
14oz puff pastry
beaten egg
(see measure conversions for more information)
- Add the chopped basil and pepper to taste.
- Put the pastry on to a lightly floured surface.
- Roll the pastry out thinly and cut out about 16 rounds.
- Put half of the pastry rounds onto a lightly greased baking tray.
- Divide the cheese mixture between the pastry round spooning a little of the mixture into the centre of each.
- Brush the edges of each round with a little beaten egg.
- Cover with the remaining rounds and seal the edges.
- Using a sharp knife make a small slit in the top of each puff.
- Brush the top with beaten egg.
- Bake at 220oC for about 15 minutes or until browned and crispy.
August 2007 Recipes Menu
Starter - Feta Cheese Puffs with Basil
Main Course - Smoked Chicken and Avocado Salad
Dessert - Raspberry and Lavender Pavlova
Dear Subscriber,
August's new content has now been published, so if you have a few spare minutes please have a look. This month's recipes menu has a variety of interesting flavours to try, including a really tasty raspberry and lavender pavlova. As usual the links to these recipes can be found above.
We have been amazed by the numbers visiting the Cakes and Cookies section over the last 30 days, so we have added some more cake recipes this month. There are a few other recipes scattered around the site including an interesting recipe called Brighton Buttons. See Recipes page for more information on these recipes.
Over the next few months we want to create a comprehensive Garden Pest Section to help gardeners identify and deal with plant munchers et al. We have published a new article this month called Vegetable Pests in Your Garden. Any photographs of pests and/or the damage they have caused would be most welcome.
In Health & Beauty we are continuing the basics of make-up with an article on Concealers, Blushers and Powders.
Until next month,
James
Feta Cheese Puffs with Basil
An easy but rather sophisticated starter. The Puffs are made with Feta cheese which is a very well-known Greek cheese. Feta is made from goat's or ewe's milk and in this recipe the Mediterranean theme is further enhanced with the addition of basil.
Ingredients
8oz feta cheese, grated5 floz natural yogurt
2 tablespoons chopped fresh basil
black pepper
14oz puff pastry
beaten egg
(see measure conversions for more information)
Method
- Mix the cheese and yogurt together.- Add the chopped basil and pepper to taste.
- Put the pastry on to a lightly floured surface.
- Roll the pastry out thinly and cut out about 16 rounds.
- Put half of the pastry rounds onto a lightly greased baking tray.
- Divide the cheese mixture between the pastry round spooning a little of the mixture into the centre of each.
- Brush the edges of each round with a little beaten egg.
- Cover with the remaining rounds and seal the edges.
- Using a sharp knife make a small slit in the top of each puff.
- Brush the top with beaten egg.
- Bake at 220oC for about 15 minutes or until browned and crispy.
