Newsletter Archive > June 2007
Starter - Prawn and Asparagus Salad
Main Course - Entrecote Bordelaise
Dessert - Gooseberry Tansy
Dear Subscriber,
New content for this month has just been published so hopefully you will find some of it useful and/or interesting!
A number of foods are in season this month including asparagus and gooseberries. These are featured in our recipes menu and are well worth a try if you are not familiar with them. Gooseberries have gone out of fashion over the last few decades but will hopefully make a comeback because they are very versatile and delicious.
Father's Day is on Sunday the 17th and we have included a recipes menu for that day. See Food for links to these recipes.
We have been adding many recipes on a daily basis over the past month, so, if you haven't been to the website since the last newsletter, click on the recipe sections links to the side to see what's new.
In Gardening we have added an article called Good Gardeners Know Their Soil!.
In Health & Beauty we have completed our trilogy of skin care articles with Moisturising.
You will probably notice that at the bottom of most of the pages on the website there are comments boxes where readers can post their questions or comments. Our hope is that this will stimulate some discussion so please do post your views if have a few spare moments.
Until next month,
James
English Asparagus has a very short season span, about 6 – 8 weeks, so why not try some in this tasty and easy starter.
2 1/2 cups sliced mushrooms
2 medium tomatoes, each cut into quarters
bunch of asparagus, cooked
1 cup cooked peas
2 tablespoons olive oil
1 teaspoon white wine vinegar
1/2 teaspoon salt
a little finely chopped dill
2 hard boiled eggs, cut into quarters
(see measure conversions for more information)
- Mix the oil, wine vinegar, salt and dill together and pour over the salad.
- Serve garnished with egg quarters.
June 2007 Recipes Menu
Starter - Prawn and Asparagus Salad
Main Course - Entrecote Bordelaise
Dessert - Gooseberry Tansy
Dear Subscriber,
New content for this month has just been published so hopefully you will find some of it useful and/or interesting!
A number of foods are in season this month including asparagus and gooseberries. These are featured in our recipes menu and are well worth a try if you are not familiar with them. Gooseberries have gone out of fashion over the last few decades but will hopefully make a comeback because they are very versatile and delicious.
Father's Day is on Sunday the 17th and we have included a recipes menu for that day. See Food for links to these recipes.
We have been adding many recipes on a daily basis over the past month, so, if you haven't been to the website since the last newsletter, click on the recipe sections links to the side to see what's new.
In Gardening we have added an article called Good Gardeners Know Their Soil!.
In Health & Beauty we have completed our trilogy of skin care articles with Moisturising.
You will probably notice that at the bottom of most of the pages on the website there are comments boxes where readers can post their questions or comments. Our hope is that this will stimulate some discussion so please do post your views if have a few spare moments.
Until next month,
James
Prawn and Asparagus Salad
English Asparagus has a very short season span, about 6 – 8 weeks, so why not try some in this tasty and easy starter.
Ingredients
3 cups cooked prawns2 1/2 cups sliced mushrooms
2 medium tomatoes, each cut into quarters
bunch of asparagus, cooked
1 cup cooked peas
2 tablespoons olive oil
1 teaspoon white wine vinegar
1/2 teaspoon salt
a little finely chopped dill
2 hard boiled eggs, cut into quarters
(see measure conversions for more information)
Method
- Place the prawns, mushrooms, tomatoes, asparagus and peas in a large bowl.- Mix the oil, wine vinegar, salt and dill together and pour over the salad.
- Serve garnished with egg quarters.
