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The Best Guide for the NE3 Area
NE3 news, reviews and local events in NE3 areas like Gosforth, Kingston Park, Fawdon, and communities in NE3.
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Recipes
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Published: Mon, 02/06/2008 13:44
I love this classic way of cooking fish, sealing it in its own little bag so none of the sublime flavours can escape.
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Published: Mon, 02/06/2008 13:41
This is a wonderfully light way to dress pasta, you can also eat it cold the next day as a delicious pasta salad.
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Published: Mon, 02/06/2008 13:39
This has to be one of the easiest dips ever, packed full of flavour - it sings of summer. It would also work as a great accompaniment to spring lamb.
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Published: Mon, 02/06/2008 13:35
I first ate this in Spain with an ice cold beer on the beach as a snack. This versatile dish can be eaten hot or cold.
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Published: Tue, 29/04/2008 19:56
Sorrel has a wonderful citrus taste which really brings this pesto to life, I have served it here with Gnocchi, but it works equally well with pasta or with fish.
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Published: Tue, 29/04/2008 19:54
This is the most deliciously easy dish, it is so light and virtually fat free. Easy enough to prepare after work and serve with rice or a simple vegetable stir fry.
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Published: Tue, 29/04/2008 19:48
A perfect way of using up that glut of rhubarb and preserving a little summer sunshine.
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Published: Tue, 29/04/2008 19:46
Primavera literally means new season, you can use whatever you like, just remember to cut the vegetables so that they cook evenly.
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Published: Tue, 29/04/2008 19:43
A quick and easy lunch dish for two.
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Published: Sat, 05/04/2008 19:07
This is a kind of transitional dish for when you are torn between wanting a fresh salad and it being just that little bit to cold outside.
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Published: Sat, 05/04/2008 19:06
Later in the season you can add blanched broad beans to the salad. These salads always serve as a reminder that summer is on its way.
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Published: Sat, 05/04/2008 19:05
You can always use the fact that this dish is packed with Omega 3 and 6 oils as an excuse to indulge in this extra special light lunch.
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Published: Sat, 05/04/2008 19:04
Fresh and zingy but substantial a perfect spring salad. I like my beef really underdone but if you don't then just cook the beef steak for a few minutes longer.
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Published: Sat, 05/04/2008 19:03
This is a great combination of crispy skinned oily fish with a fresh salad and creamy fleshed potatoes. Makes a wonderful dinner party dish for those warmer evenings.
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Published: Sat, 05/04/2008 19:02
Traditionally the pastry in a pie was there only to protect the meat and was not eaten, this method of cooking is particularly suited to fish.
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Published: Sat, 05/04/2008 19:00
A great Greek lunch dish, just as good cold the next day as it is hot out of the oven with a simple salad.
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Published: Sat, 05/04/2008 18:59
This is one of my favourite recipes, I love this juicy roast lamb with new potatoes and a few lightly cooked spring vegetables.
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Published: Sat, 05/04/2008 18:58
Foccacia has now become pretty common in most supermarkets, but you can beat a homemade version with fresh rosemary and a good quality olive oil.
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Published: Tue, 11/03/2008 20:22
Aioli is a garlic flavoured mayonnaise popular in the south of France and the Mediterranean. Use to spread on croutons.
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Published: Tue, 11/03/2008 20:12
A creamy rustic style soup, roasting the garlic mellows the flavour and releases a wonderful sweetness, as the garlic caramelises.
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Published: Tue, 11/03/2008 20:10
Spicy little bites of prawn and spring onion, perfect for lifting you into spring mode, even if it is drizzling and grey outside.
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Published: Tue, 11/03/2008 20:05
A quick easy week day supper, Help your family get their five a day. Try this healthy alternative to cauliflower cheese.
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Published: Tue, 11/03/2008 20:01
I love this combination of rich buttery sauce and pure white light fish. A real old school dish, but now cod is so unsustainable hake is the perfect substitute.
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Published: Sun, 27/01/2008 19:29
A perfect winter salad, a welcome lighter meal in a season of much heavier fayre.
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Published: Sun, 27/01/2008 19:26
The best way of preserving these wonderfully tart fruit that has such a short season.
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Published: Sun, 27/01/2008 19:25
Make the Salmon the star of the show with this super recipe, searing the skin will make it crispy and impart a wonderful delicate smokey flavour.
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Published: Sun, 27/01/2008 19:24
A great lunch for two or starter for four, this dish contrasts the creamy sharpness of the goats cheese with the melting sweetness of the onions.
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Published: Sun, 27/01/2008 19:20
One of the easiest soups to make, if you've never made soup before French onion soup is the place to start.
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Published: Sun, 27/01/2008 19:20
Ideal for leftovers, any vegetables can be substituted into the potato and cheese base.
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Published: Tue, 01/01/2008 19:14
Perfect crunchy coating and soft white delicate fish dipped into a creamy piquant sauce - what could be better?
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Published: Tue, 01/01/2008 19:13
The bacon and butter keep the Guinea fowl wonderfully moist in this recipe, just don't forget to baste well.
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Published: Tue, 01/01/2008 19:11
A fresh lively recipe for January to reinvigorate your sense after what seems like weeks of rich heavy food.
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Published: Tue, 01/01/2008 19:10
This is the best chicken pie, I use thigh meat instead of breast as it has a much more meatier flavour, try and use organic carrots and leeks.
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Published: Tue, 01/01/2008 19:08
This recipe is a great balance between sweet apples, spices and slightly tart red cabbage.
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Published: Tue, 01/01/2008 19:07
Rich, creamy and comforting celery soup is perfect for those January days when you feel you should be virtuous.
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Published: Sun, 02/12/2007 09:31
This recipe combines so many wonderful British ingredients all in season in December. The firm white fish contrasts perfectly with the rich redness of the sauce, and the tangy oran
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Published: Sun, 02/12/2007 09:27
The perfect Edwardian canapé or snack. The name Angels on horseback apparently comes from the way that the oyster puffs out when cooks, giving the appearance of wings.
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Published: Sun, 02/12/2007 09:24
A simple rich velvety soup to warm those cold days, serve with hunks of crusty bread.
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Published: Sat, 01/12/2007 21:02
A lighter seasonal dish, pairing gamey duck with light sweet sour fragrant pomegranate. You can always swap the kale for rocket or a winter salad leaf.
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Published: Sat, 01/12/2007 21:00
This is the only recipe I have found that convinces my husband to eat sprouts, my family like it so much we serve it with Christmas dinner.
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Published: Tue, 30/10/2007 19:50
The traditional accompaniment to Roast Beef or Smoked fish. Try adding a teaspoon to mashed potato for a mash with kick.
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Published: Tue, 30/10/2007 19:46
Tart with capers and sweet with parsley and olive oil, Salsa Verde is the perfect contrast to sweet new season scallops. Serve with a crisp white wine and lots of crusty bread.
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Published: Tue, 30/10/2007 19:44
A tempting versatile variation on traditional chestnut stuffing, a perfect accompaniment for rabbit, chicken or pork.
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Published: Tue, 30/10/2007 19:42
A twist on the classic steak and béarnaise sauce, venison however lends a cleaner flavour than beef, contrasting with the rich creaminess of the sauce.
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Published: Tue, 30/10/2007 19:40
A traditional dish from Naples in Italy, a wonderful combination of rich tomatoes and sweet clams.
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Published: Tue, 30/10/2007 19:38
A richly flavoured spicy casserole from Portugal named after the pan used to cook the dish. A more sophisticated take on ‘surf and turf' perfect for cold November nights.
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Published: Tue, 30/10/2007 19:36
The addition of cherry brandy gives and extra sweetness and depth of flavour. Perfect with game, duck or turkey.
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Published: Tue, 30/10/2007 19:33
My own version of this British classic, say goodbye to soggy, greasy potatoes. Follow this simple recipe for outstanding potatoes every time.
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Published: Tue, 30/10/2007 19:24
Jerusalem artichoke gives these light Italian potato dumplings an extra dimension of flavour. Serve with sage butter, or toss in some small cubes of Gorgonzola and walnuts.
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Published: Tue, 30/10/2007 19:21
Try a little something different to accompany your favourite roast meat. This rich creamy gratin also perfect with game.
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Published: Tue, 25/09/2007 20:56
A warming spicy soup with the richness of coconut; a definite winner. Make sure you get a flavourful variety of pumpkin that is meant to be eaten, I recommend ‘Crown Prince'.
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Published: Tue, 25/09/2007 20:50
This really should be called October salad as Apples, Walnuts and Celeriac are all in season. Using Celeriac here adds not only body and texture but a mild celery flavour.
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Published: Tue, 25/09/2007 20:47
Much better than anything you can buy in the shops, and you know exactly what's in it, no nasty E numbers, colours or preservatives.
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Published: Tue, 25/09/2007 20:41
A classic dish popular in France and Belgium. The Belgians have it best I think; served in individual cooking pots with Crispy Fries, Crusty bread and Large Glasses of Wheat Beer.
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Published: Tue, 25/09/2007 20:39
Thoroughly tasty and not an ounce of fat in sight. This is an aromatic and virtuous way to cook mussels. Perfect as the nights start to draw in.
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Published: Sat, 25/08/2007 20:38
Named after Arthur Wellesley, the Duke of Wellington, a highly prominent statesman, soldier and inventor of the waterproof boot that bears his name.
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Published: Sat, 25/08/2007 20:33
This is a fantastic seasonal dish combining Turbot, Wild Mushrooms, Leeks and Kale all of which are wonderful in September.
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Published: Sat, 25/08/2007 20:30
A tasty alternative to traditional roast potatoes. High in vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium...
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Published: Sat, 25/08/2007 20:28
This recipe makes use of the pears that are a little too hard and under ripe. By Christmas you will have either a stunning present to give away or a fantastic alternative to pickle
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Published: Sat, 25/08/2007 20:25
I go for the lazy approach to stoning damsons, which is I basically don't, instead when cooking the jam the stones float to the top and I remove them then.
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Published: Sat, 25/08/2007 20:22
When cooked to this recipe the duck is not fatty or greasy. The rich, sharp, spicy sauce complements the richness of the duck beautifully.
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Published: Sun, 05/08/2007 20:52
This famous luxurious cocktail was invented by Giuseppi Cipriani at Harry's Bar, Venice, in 1934 and named after one of Venice's foremost artists.
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Published: Sun, 05/08/2007 20:50
A fabulous accompaniment to fish, remoulade is creamy, crunchy and very flavourful, while still being light enough to enjoy in the summer.
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Published: Sun, 05/08/2007 20:49
A classic light soup that really allows the flavour of the fresh sweetcorn to shine through. Makes a great starter or light lunch.
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Published: Sun, 05/08/2007 20:48
A great side dish for children. They can even help you make them, although the frying should be well supervised. Any cooked vegetable can be added instead of sweetcorn.
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Published: Sun, 05/08/2007 20:46
A fantastic way to enjoy nutritious raw beetroot, this salad uses the flavourings of traditional Swedish gravalax and so works perfectly with smoked salmon of herrings.
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Published: Sun, 05/08/2007 20:45
A surprisingly light summer casserole, as the starch is provided by the beans there is no need for potatoes or rice this dish can be served simply with salad.
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Published: Sun, 05/08/2007 20:40
Perfect for summer, the refreshing salsa cuts through the oiliness of the fish and lightens the dish. Perfect for summer barbeques.
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Published: Sun, 05/08/2007 20:36
Rich in foliate, manganese, potassium, fibre, Vitamin C, magnesium, tryptophan, iron, copper and phosphorus. The red pigment is considered to be rich in anti-cancer agents.
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Published: Thu, 05/07/2007 20:29
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Published: Thu, 05/07/2007 20:10
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Published: Thu, 05/07/2007 20:09
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Published: Thu, 05/07/2007 20:07
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Published: Thu, 05/07/2007 20:06
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Published: Thu, 05/07/2007 19:51
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Published: Thu, 05/07/2007 19:39
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Published: Thu, 05/07/2007 19:37
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