Newsletter Archive > February 2007
Starter - Royal Salad
Main Course - Pork Medallions with Mushrooms
Dessert - Orange Delight
Dear Subscriber,
Hopefully this newsletter finds you well and that 2007 is progressing in a positive way for you. February has a couple of notable days, namely Valentine's Day on the 14th and Shrove Tuesday on the 20th (a.k.a. Pancake Day!). Check out our Valentine's Recipes section for a few meal ideas; you will also find there a new Valentine's recipes menu for this month! For Shrove Tuesday, see Pancakes for making a basic pancake, or perhaps Pineapple and Banana Pancake for something more adventurous.
Our other notable addition this month in Food is a few new Bread & Yeast Recipes.
In Gardening we explore the benefits of growing vegetables in containers; see Container Gardening.
In Health & Beauty we have a couple of recipes that will possibly help those of you in the Northern Hemisphere get over any colds and sniffles caused by the winter weather (admittedly it hasn't been very cold in the UK!) and also a little recipe that might help raise Valentine's passions! See Winter Blues & Valentines.
Until next month,
James
The quail's eggs, smoked salmon and prawns turn this salad into a starter of real distinction! Serves 2.
8 large prawns
mixed salad leaves including lamb's lettuce, washed and dried
smoked salmon, cut in strips
1 tablespoon red wine vinegar
salt
freshly ground black pepper
(see measure conversions for more information)
- Boil the quail’s eggs for 4 minutes then cool immediately in cold water.
- Shell the quail’s eggs and peel the prawns, cover and refrigerate.
- Prepare the salad leaves.
- Just before serving, whisk the dressing and pour half over the salad leaves.
- Fold in the salmon.
- Arrange on two plates.
- Cut the quail’s eggs in half and arrange with the prawns, around the salad.
- Drizzle the remaining dressing over the salads.
February 2007 Recipes Menu
Starter - Royal Salad
Main Course - Pork Medallions with Mushrooms
Dessert - Orange Delight
Dear Subscriber,
Hopefully this newsletter finds you well and that 2007 is progressing in a positive way for you. February has a couple of notable days, namely Valentine's Day on the 14th and Shrove Tuesday on the 20th (a.k.a. Pancake Day!). Check out our Valentine's Recipes section for a few meal ideas; you will also find there a new Valentine's recipes menu for this month! For Shrove Tuesday, see Pancakes for making a basic pancake, or perhaps Pineapple and Banana Pancake for something more adventurous.
Our other notable addition this month in Food is a few new Bread & Yeast Recipes.
In Gardening we explore the benefits of growing vegetables in containers; see Container Gardening.
In Health & Beauty we have a couple of recipes that will possibly help those of you in the Northern Hemisphere get over any colds and sniffles caused by the winter weather (admittedly it hasn't been very cold in the UK!) and also a little recipe that might help raise Valentine's passions! See Winter Blues & Valentines.
Until next month,
James
Royal Salad
The quail's eggs, smoked salmon and prawns turn this salad into a starter of real distinction! Serves 2.
Ingredients
4 quail’s eggs8 large prawns
mixed salad leaves including lamb's lettuce, washed and dried
smoked salmon, cut in strips
for the dressing:
2 tablespoons walnut oil1 tablespoon red wine vinegar
salt
freshly ground black pepper
(see measure conversions for more information)
Method
- Whisk all the ingredients for the dressing together in a small bowl and set aside.- Boil the quail’s eggs for 4 minutes then cool immediately in cold water.
- Shell the quail’s eggs and peel the prawns, cover and refrigerate.
- Prepare the salad leaves.
- Just before serving, whisk the dressing and pour half over the salad leaves.
- Fold in the salmon.
- Arrange on two plates.
- Cut the quail’s eggs in half and arrange with the prawns, around the salad.
- Drizzle the remaining dressing over the salads.
