first came into existence back in May 2000. Seems a long
time ago now!
snapshot of the Hub-UK
menu in December 2000
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
2 Tblsp. minced shallots
3 Tblsp. butter
3 Tblsp. flour
1 cup scalded milk
1/2 tsp. salt
1/8 tsp. pepper
4 egg yolks
1/2 cup grated Swiss cheese
3/4 cup flaked fresh crab meat
5 egg whites
Pinch of cream of tartar
1/8 tsp. salt
Grated Parmesan cheese
a 6 cup souffle dish and dust with grated Parmesan
shallots in butter for several minutes.
in flour and cook for 2 minutes. Remove from heat.
blend in milk, salt and pepper. Cook stirring until
thick and smooth. Remove from heat and cool slightly.
in egg yolks, one at a time.
Swiss cheese and cook stirring until blended.
egg whites until frothy.
cream of tartar and 1/8 tsp salt. Beat until stiff
peaks form. Gently fold into souffle base.
the mixture into the prepared souffle dish and sprinkle
the top with grated Parmesan.
on the middle rack of the oven and immediately
lower heat to 375°F.
for 30 - 35 minutes.
Hub-UK : firstname.lastname@example.org