Food tips

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?

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!

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

Kitchen safety

Always clean the grill pan after using it.
Don't ever leave the deep fat frying pan unattended.

Geneva Pear Flan (Geneve) Recipe

	Category	Fruit Recipes
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	Ratings	0

Ingredients And Procedures

300 g Pastry; shortcrust or puff

20 g Flour

30 g Sugar

Cinnamon; ground 8 Pears; ripe, peeled and cut

- into thin strips - or grated with a - coarse grater 50 g Lemon peel; candied

- cut in small dice 50 g Orange peel; candied

- cut in small dice 100 g Raisins

1 dl White wine

1/4 dl Walnut oil

40 g Brown sugar

1 dl Cream

The units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz; 24 cm = 9 1/2 in Line a 24 cm wide flan ring with the pastry and prick well with a fork. Mix the sugar, cinnamon and flour thoroughly and sprinkle this onto the pastry base. Mix the pear slices, lemon and orange peel, raisins and oil together then spread this on top. Moisten the mixture with the white wine (all or part of the wine, depending on the amount of pear juice in the flan ring). Sprinkle with the brown sugar and cover with cream. Bake for 30-35 minutes at 220 oC. Loosen the sides of the flan and leave to cool; turn out when cold.

Serve cold.

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<h1>Geneva Pear Flan (Geneve)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>300 g Pastry; shortcrust or puff <P>20 g Flour <P>30 g Sugar <P>Cinnamon; ground 8 Pears; ripe, peeled and cut <P>- into thin strips - or grated with a - coarse grater 50 g Lemon peel; candied <P>- cut in small dice 50 g Orange peel; candied <P>- cut in small dice 100 g Raisins <P>1 dl White wine <P>1/4 dl Walnut oil <P>40 g Brown sugar <P>1 dl Cream <P>The units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz; 24 cm = 9 1/2 in Line a 24 cm wide flan ring with the pastry and prick well with a fork. Mix the sugar, cinnamon and flour thoroughly and sprinkle this onto the pastry base. Mix the pear slices, lemon and orange peel, raisins and oil together then spread this on top. Moisten the mixture with the white wine (all or part of the wine, depending on the amount of pear juice in the flan ring). Sprinkle with the brown sugar and cover with cream. Bake for 30-35 minutes at 220 oC. Loosen the sides of the flan and leave to cool; turn out when cold. <P>Serve cold. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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