Newsletter Archive > September 2007
Starter - Courgettes with a Lemon Cashew Centre
Main Course - Roast Pheasant with a Fruity Sauce
Dessert - Pear and Hazelnut Shortcake
Dear Subscriber,
New content for this month has now been added so please take a look when you have some spare time.
We have added over 40 new recipes this month including the monthly recipes menu. See the Recipes Page for more details. Remember also that you can access all the lastest recipes and content via our Content Feed.
In Gardening we have published an article on some of the diseases that you may encouter in the vegetable patch called Diseases In The Vegetable Patch.
In Health & Beauty our basics of make-up has reached Makeup For Your Eyes.
Until next month,
James
If you have grown courgettes this year here is a delicious way to use them up. These vegetables, which are known as zucchini in the US, are really baby marrows.
1 teaspoon sunflower oil
1 garlic clove, crushed
1 teaspoon ground lemongrass
finely grated rind and juice of half a lemon
4oz cooked long grain rice
6oz cherry tomatoes, halved
2 tablespoons toasted cashews
salt and pepper
(see measure conversions for more information)
- Chop flesh finely and put to one side.
- Blanch the scooped out courgettes in boiling water for 1 minute.
- Drain well.
- Put the courgette flesh into a pan with the oil and garlic.
- Soften over a medium heat.
- Stir over moderate heat until softened.
- Add the lemongrass, lemon rind and juice, rice, tomatoes and cashews.
- Season well and spoon into the scooped out courgettes.
- Place the shells in a baking tin and cover with foil.
- Bake for 25 – 30 minutes or until the courgettes are tender.
September 2007 Recipes Menu
Starter - Courgettes with a Lemon Cashew Centre
Main Course - Roast Pheasant with a Fruity Sauce
Dessert - Pear and Hazelnut Shortcake
Dear Subscriber,
New content for this month has now been added so please take a look when you have some spare time.
We have added over 40 new recipes this month including the monthly recipes menu. See the Recipes Page for more details. Remember also that you can access all the lastest recipes and content via our Content Feed.
In Gardening we have published an article on some of the diseases that you may encouter in the vegetable patch called Diseases In The Vegetable Patch.
In Health & Beauty our basics of make-up has reached Makeup For Your Eyes.
Until next month,
James
Courgettes with a Lemon Cashew Centre
If you have grown courgettes this year here is a delicious way to use them up. These vegetables, which are known as zucchini in the US, are really baby marrows.
Ingredients
4 courgettes cut in half lengthways1 teaspoon sunflower oil
1 garlic clove, crushed
1 teaspoon ground lemongrass
finely grated rind and juice of half a lemon
4oz cooked long grain rice
6oz cherry tomatoes, halved
2 tablespoons toasted cashews
salt and pepper
(see measure conversions for more information)
Method
- Scoop out the courgette flesh.- Chop flesh finely and put to one side.
- Blanch the scooped out courgettes in boiling water for 1 minute.
- Drain well.
- Put the courgette flesh into a pan with the oil and garlic.
- Soften over a medium heat.
- Stir over moderate heat until softened.
- Add the lemongrass, lemon rind and juice, rice, tomatoes and cashews.
- Season well and spoon into the scooped out courgettes.
- Place the shells in a baking tin and cover with foil.
- Bake for 25 – 30 minutes or until the courgettes are tender.
