Recipe for success! GOT a recipe you want to share with our website readers? Then let us know and we will do just that for you. Send your recipes for any food or drink. And we will include them our our new site section, the Newham Recorder Web Kitchen. Send them to admin@newhamrecorder.co.uk... » MORE

Get into the veggie habit with a delicious Tian

Actor Scott Maslen, aka Jack Branning of EastEnders, is fronting a new campaign to encourage people to go veggie during National Vegetarian Week (19-25 May 2008). To support the meat-free challenge, The Vegetarian Society has produced its first recipe boo... » MORE

Skip breakfast at your peril

SKIPPING breakfast and snacking on sugary and fatty foods could be fuelling Britain s rising obesity rates. A new survey commissioned by Cancer Research UK into the nation s breakfast habits discovered that 41per cent of people miss breakfast – the first... » MORE

Season to taste

Try this tasty vegetarian option with seasonal Jerusalem artichokes and mushrooms. Jerusalem Artichoke and Mushroom Pithivier
Can be vegan Serves 4 Prep Time: 10 minutes Cooking Time: 55 minutes Ingredients 350g peeled Jerusalem artichokes, thinly sliced (2-3mm) 75g shallots, thinly sliced 1 1 tbsp olive oil 175g chestnut mushrooms, sliced . tsp rosemary, chopped 125ml vegetarian red wine 250g tinned chopped tomatoes 1 tbsp tomato puree 100g puy lentils, cooked 500g vegetarian puff pastry 1 medium free range egg* or 1 tbsp soya flour mixed with a little water to glaze Method Heat Oven to Gas 4/200C/400F 1. Saute the artichokes and shallots in the olive oil in a large frying pan until softened and slightly golden (approx 15 minutes). 2. Add the mushrooms and rosemary and cook for a further 2 or 3 minutes before adding the red wine, chopped tomatoes and tomato puree. Simmer for 15 minutes or until sauce has thickened. Finally add the cooked lentils. 3. Roll the pastry sheets into two thin (approx 3 mm) circles, one 26cm dia and one 22cm dia. Place the smaller on a baking sheet and top with the filling, leaving a 2 cm border. Cover with the larger circle, pressing the edges neatly together and crimping with your fingers or a fork. 4. Make a hole in the centre and brush the pastry with the egg or soya glaze and bake for 20 – 25 minutes until puffed and golden. Serve with fresh chicory vinaigrette salad for a light lunch or roast potatoes and vegetarian gravy as an evening meal. If you wish you can make 4 individual pithiviers
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Roll on the new year

IF you are one of those lucky people who are not suffering an unsightly post-Christmas bulge, then here is a recipe to enjoy while everyone else chomps enviously on their carrot sticks. It was sent to us by Fruisana, the manufacturer of a low GI fruit sug... » MORE

Soup for slender spooks

FEELING wicked but discovered that you look more like a pumpkin than a broomstick? Halloween pumpkin carving won't use up many calories, but the delicious fleshy innards can be made into healthy treats to trim your waistline. And until they take effect, s... » MORE

Curry favour for the next 60 years

THE birth of Britain s favourite chicken tikka masala can be traced back 60 years to the introduction of the tandoor to New Delhi restaurant Moti Mahal in 1947. Lala Kundan Lal Gujral s restaurant produced the first restaurant version of the tandoor and i... » MORE

Cheese with some fishy friends

HERE is another delicious winter warmer from chef Lesley Waters. If you are not keen on mussels then replace with your favourite fish such as cod, pollack or salmon. Simply leave them out and add a splash of white wine to the stock. You could leave out th... » MORE

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