Cooking tips

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Cook safely

Consider using a thermostatically controlled deep fat fryer.
Keep the oven door shut.

Cranberry-Nut Bread Recipe

	Category	Bread Recipes
	Views	94
	Ratings	0

Ingredients And Procedures

1 1/3 c Flour

1 ts Baking soda

1 1/4 ts Salt

3/4 c Sugar

1 Orange; grated peel only

6 tb Butter; cut into 1" pieces

2 lg Eggs

1 Orange; Juice only

1 1/4 c Fresh cranberries, chopped

1 c Walnuts or pecans, chopped

PREHEAT OVEN TO 350F. Grease a 9-by-5-by-3-inch loaf pan and line with a strip of wax paper, greased; or place 18 paper muffin cups in muffin tins. Mix together the flour, baking soda and salt. Put the sugar and orange peel in a bowl, food processor or mixer, along with the butter, eggs and 1/2 cup of the orange juice. Beat or process until smooth. Add the cranberries, nuts and the flour mixture, beating until just combined. Pour into the pan or cups. Bake 1 hour for the loaf and 30 minutes for the muffins. Remove

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<h1>Cranberry-Nut Bread</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/3 c Flour <P>1 ts Baking soda <P>1 1/4 ts Salt <P>3/4 c Sugar <P>1 Orange; grated peel only <P>6 tb Butter; cut into 1" pieces <P>2 lg Eggs <P>1 Orange; Juice only <P>1 1/4 c Fresh cranberries, chopped <P>1 c Walnuts or pecans, chopped <P>PREHEAT OVEN TO 350F. Grease a 9-by-5-by-3-inch loaf pan and line with a strip of wax paper, greased; or place 18 paper muffin cups in muffin tins. Mix together the flour, baking soda and salt. Put the sugar and orange peel in a bowl, food processor or mixer, along with the butter, eggs and 1/2 cup of the orange juice. Beat or process until smooth. Add the cranberries, nuts and the flour mixture, beating until just combined. Pour into the pan or cups. Bake 1 hour for the loaf and 30 minutes for the muffins. Remove <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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