first came into existence back in May 2000. Seems
a long time ago now!
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.
lot of the details of who contributed the recipe,
or the hsitory of the recipe, have either become
blurred or disappeared over the years but the
recipes are still worthwhile either in their own
right or for the inspiration they might give.
steak, cut into ten 2.5cm cubes
2 tbsp olive oil
salt and freshly ground pepper
1 garlic bulb, roasted
1 tbsp grain mustard
142 ml carton of double cream
10 g butter
50 g French string beans, topped and tailed
1 red pepper, cut into strips
1 yellow pepper, cut into strips
a squeeze of lemon juice
a griddle or large, heavy-based frying pan over
a high heat.
5 cubes of beef each onto a skewer. Brush the
beef with a little olive oil and season with
freshly ground pepper only.
the roasted garlic into a food processor with
the grain mustard and the cream, blend for 15
seconds and reserve.
the beef skewers on the preheated griddle. Cook
for 1 and a half minutes on each side for rare,
longer if you prefer your beef well done.
the remaining olive oil and the butter in a
wok. Toss in the green beans and the pepper
strips. Fry, stirring often, for 2 minutes,
while the beef is griddling. Add a squeeze of
lemon juice and season the beans with salt and
freshly ground pepper.
the beef rest while placing the bean and pepper
mixture on a plate. Top with the beef skewers
and drizzle over the reserved mustard garlic