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.
lb. homemade Gnocchi (recipe follows)
4 Tblsp. olive oil
3/4 lb. bay scallops
3/4 lb. medium sized shrimp, peeled and deveined
4 garlic cloves, sliced
1/4 tsp. red pepper flakes
1/2 onion, chopped
1 red or yellow bell pepper, diced
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup brandy
1/2 cup tomato sauce
3/4 cup clam juice
1/3 cup heavy cream
1/3 cup frozen petite peas, thawed
3 Tblsp. fresh basil, chopped
shrimp and scallops in 2 tablespoons green onion and
1/4 cup of brandy for 30 minutes. Drain.
shrimp and scallops in oil. When shrimp turn pink,
use slotted spoon, transfer everything to plate; reserve
a little more fresh olive oil. Add onions, peppers,
salt, pepper, garlic and red pepper flakes. Cook a
few minutes until soft, and lightly browned. Stir
brandy (away from fire). Put back, stir well.
tomato sauce, clam juice, cream, peas and fresh herbs.
Bring to the boil, stirring until sauce thickens.
If it becomes too thick, add some of the reserved
scallops and shrimp back into sauce and heat through.
4 - 6
Gnocchi into sauce, heat through, and serve immediately.
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