Cooking tips

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?


Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.


Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.


Kitchen safety

Turn saucepan handles so they don't stick out (and aren't over another ring).
  • Don't overload sockets - one plug per socket is the rule, especially if the appliance takes a lot of power (like a kettle).
  • Don't run extension cables across the floor as they can become worn.
  • Is the electric kettle leaking? This can be dangerous.














Grilled Beef Tenderloin w/ Chipotle Sauce & Menonita Cheese Recipe
Grilled Beef Tenderloin w/ Chipotle Sauce & Menonita Cheese Category BBQ Recipes 
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Ingredients And Procedures

12 ounces Cacique brand Menonita cheese

6 8 oz. beef tenderloin steaks

3 tablespoons butter

Cacique brand Cotija cheese cilantro -- chopped ***Chipotle Sauce*** 3 medium onions -- sliced 1/2" thick

3 tablespoons garlic -- minced

2 teaspoons dried oregano

2 cups cilantro -- chopped

15 Roma tomatoes

3 limes -- juice of

5 Chipotle chilies in adobo -- canned

salt and pepper -- to taste

Grill the tenderloins over a white ash fire, to desired doneness. For best resu lts the BBQ should be covered or closed, to act as an oven. Heat the sauce thro ugh and whisk in the butter. Melt the Menonita cheese. Place meat on serving tr ay and pour cheese over the top of the meat. Sprinkle with Cotija, and garnish with the cilantro.

Chipotle Sauce: Toss the tomatoes in vegetable oil and preferably grill the onions, and the tom atoes, over Mesquite coals. The tomatoes should have blistered skins (if not gr illing, blister tomatoes skins in a very hot skillet and then add the onions wi th some vegetable oil to a hot sauce pan). Add garlic and continue to cook for about 2 minutes. Add the oregano, cilantro, and the chilies, which have been ri nsed and cleaned of their veins, and seeds and cook slowly, covered, for about 20 minutes. Let cool and then puree in the blender, adding the lime juice and s alt and pepper to taste. For spicier sauce, add some of the adobo from the cann ed chilies.

 
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