Recipes from April 2010

April 2010 Recipes Archive from Foodepedia

  • National Bread Week recipes from Warburtons.

    Chef Foode
    Friday April 30th, 2010

    Warburtons is toasting a decade of National Bread Week, which is kicking off from 3rd May to 9th May 2010.  This year is all about celebrating the joys of bread and one of our great British traditions – picnics!  Whether you’re having an intimate picnic for two, a family gathering with the kids or an al fresco party, Warburtons has some delicious, healthy sandwich recipes for any picnicking occasion. So pack up your hamper, shake out the blanket and head out to the great outdoors…

  • Cornish Cove Cheddar - say cheese please

    Alan Kingsbury
    Tuesday April 27th, 2010

    Our Cornish correspondent nibbles away at this new local (to him) cheese and likes it while the makers sling us over two rather tempting recipes to make the most of it

  • Pink Lady® – Baked Apple

    Chef Foode
    Thursday April 22nd, 2010

    If you fancy cooking up a different, yet very tasty type of baked apple why not try your hand at the following recipe?

     

  • Spring in Vermont means rhubarb recipes galore

    Carol Egbert
    Saturday April 17th, 2010

    Do you still have snow? Is the sap running? Have you seen mergansers on the river? These familiar questions are heard at the post office, the Creamery, the market, and at community dinners in the early spring. Rhubarb is rising and it's time to cook.

  • Hot Tabasco recipes

    Chef Foode
    Thursday April 15th, 2010

    Things are really ‘heating up’ this summer as two of the UK’s finest chefs - Ainsley Harriott and Simon Rimmer – have each devised a recipe for us to try and interestingly both have a warm thing in common – Tabasco

  • Chicken Balsamico

    Chef Foode
    Wednesday April 7th, 2010

    As the weather warms up, rosemary, the wonderful aromatic herb is at its best. So now is the time to chop up a few sprigs and stir into your favourite dishes. Its fresh bittersweet flavour and distinctive woody frangrance make it perfect for giving poultry that extra zing.

  • Hors d’ oeuvres- the nicest nibbles

    Carol Egbert
    Wednesday April 7th, 2010

    There were ten guests at my most recent hors d’oeuvres party. Charles served wine, sparkling water and fruit spritzers. I served olives, roasted peppers and artichokes from the market, and a cheese platter. I made three hors d’oeuvres as well. Here’s how I did it: