Newsletter Archive > July 2007
Starter - Tarragon Baked Eggs
Main Course - Sweet Crusted Gammon
Dessert - Macaroon Iced Parfait with Raspberries
Dear Subscriber,
I am pleased to announce that we have now published the new content for this month. This month's recipes menu includes an egg starter, followed by a gammon main meal and an unusual iced dessert.
We have decided that this month shall be "Cakes Month" on The Green Chronicle, and as such we will be adding only cake recipes for the rest of the month! Check out the Cake Recipes section regularly to see the new additions.
If you have a spare bit of ground in your garden or will have later in the year you may be interested in our article Condition Your Soil with Green Manure in Gardening.
In Health & Beauty over the next few months we will be focusing on the basics of make-up, starting this month with the different types of foundations available. See The Foundaion of Beauty.
Until next month,
James
A really simple starter which is special for any occasion. Tarragon has an interesting flavour that reminds some people of aniseed. Usually tarragon is associated with chicken dishes but goes equally well with the eggs and cream in this recipe. It is nice if the crusty bread is served hot from the oven and for an extra taste you may like to try garlic bread with this dish.
1 tablespoon finely chopped tarragon
salt
pepper
4 tablespoons cream
butter to grease ramekins
(see measure conversions for more information)
- Mix together the tarragon, cream, salt and pepper.
- Break one egg into each ramekin dish.
- Spoon the tarragon mixture over the eggs.
- Bake at 180 degrees for 6-8 minutes.
- Serve with crusty bread.
July 2007 Recipes Menu
Starter - Tarragon Baked Eggs
Main Course - Sweet Crusted Gammon
Dessert - Macaroon Iced Parfait with Raspberries
Dear Subscriber,
I am pleased to announce that we have now published the new content for this month. This month's recipes menu includes an egg starter, followed by a gammon main meal and an unusual iced dessert.
We have decided that this month shall be "Cakes Month" on The Green Chronicle, and as such we will be adding only cake recipes for the rest of the month! Check out the Cake Recipes section regularly to see the new additions.
If you have a spare bit of ground in your garden or will have later in the year you may be interested in our article Condition Your Soil with Green Manure in Gardening.
In Health & Beauty over the next few months we will be focusing on the basics of make-up, starting this month with the different types of foundations available. See The Foundaion of Beauty.
Until next month,
James
Tarragon Baked Eggs
A really simple starter which is special for any occasion. Tarragon has an interesting flavour that reminds some people of aniseed. Usually tarragon is associated with chicken dishes but goes equally well with the eggs and cream in this recipe. It is nice if the crusty bread is served hot from the oven and for an extra taste you may like to try garlic bread with this dish.
Ingredients
4 eggs1 tablespoon finely chopped tarragon
salt
pepper
4 tablespoons cream
butter to grease ramekins
(see measure conversions for more information)
Method
- Grease four individual ramekin dishes.- Mix together the tarragon, cream, salt and pepper.
- Break one egg into each ramekin dish.
- Spoon the tarragon mixture over the eggs.
- Bake at 180 degrees for 6-8 minutes.
- Serve with crusty bread.
