Food and cooking tips

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.


One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.


Dieting tips

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet is still one of the most popular diets today. Having many well known film stars amongst its supporters, it claims to allow fat reduction whilst encouraging you to eat many of the foods you love, such as lamb and hard cheese.
With the atkins diet you are supposed to eat fat and protein, it is the carbs that are on the banned list. It is referred to as a low carb/high protein, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
On the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.






Borrowdale Teabread Recipe
Borrowdale Teabread Category Baking Recipes 
Views 191 
Ratings 5 
Ingredients And Procedures

3 cups mixed currants

--raisins and sultanas -- (450 g) 1 1/4 cups strong tea -- (300 ml)

3/4 cup brown sugar -- (175 g)

1 large egg -- beaten

2 tablespoons melted butter -- (25 g)

1 3/4 cups plain flour -- (275 g)

1/2 teaspoon bicarbonate of soda

Soak the fruit overnight in the tea, in a large mixing bowl. Pre-heat the oven to 350 degrees (180 C; gas mark 4). Stir into the soaked fruit the sugar, the egg and the melted fat. Sieve the flour and the bicarbonate of soda into the mixture and mix well. Spoon into a lightly greased and lined 9"x5" (900g or 2lb) loaf tin and bake in a moderate oven for 1 to 1-1/4 hours, or until firm to the touch. Leave in the tin for about 5 minutes, then turn out and cool on a wire rack. Serve sliced and generously buttered. (Makes a 2 lb. loaf--900g) Typed by Lynn Thomas dcqp82a@prodigy.com. Source: Beatrix Potter's Country Cooking by Sara Paston-Williams.

 
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