Cooking advice

Buy Fairtrade Food : The FAIRTRADE Mark is an independent consumer label which appears on products as an independent guarantee that disadvantaged producers in the developing world are getting a better deal.

For a product to display the FAIRTRADE Mark it must meet international Fairtrade standards. These standards are set by the international certification body Fairtrade Labelling Organisations International (FLO).

Producer organisations that supply Fairtrade products are inspected and certified by FLO. They receive a minimum price that covers the cost of sustainable production and an extra premium that is invested in social or economic development projects.

Find out which fair trade products are available at which supermarkets
Get involved in fair trade campaigns.

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Dieting 101

The South Beach Diet
The South Beach diet is a diet created by Miami, florida-area cardiologist arthur agatston which stresses that one should consume "good carbs" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Agatston developed his dietary regime for people who have heart disease, as a consequence of his detailed analysis of scientific research completed on other nutritional studies.
"good" foods include, broiled ham, turkey bacon, seafood, fat free cheese, pistachio nuts, nonfat milk and certain vegetables, such as artichokes, celery and turnips.

Honey Nut Rolls ( Bourekakia) Recipe

	Category	Dessert Recipes
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Ingredients And Procedures

----------------------------------FILLING---------------------------------- 2 c Chopped nuts (or more) *

1/4 c Sugar

1/2 t Cinnamon

1 Orange (grated rind only)

1/2 lb Commercial filo sheets

1/2 lb Sweet butter; melted

-----------------------------------SYRUP----------------------------------- 2 c Honey

1 c Water

2 c Sugar

1 T Lemon juice

*Note: Nuts may be walnuts, almonds, pecans, pistachios or any combination. Defrost filo to room temperature at least 2 hours before using. Mix filling in a bowl and set aside. Melt butter in a small pan, and return to heat when it cools and doesn't flow easily while you are working with filo. Smooth 3 sheets of filo flat on a cutting board. With a pastry brush, dribble warm butter between sheets. Sprinkle 2/3 cup of nut filling over top, spreading to corners. Lay another 3 sheets of filo over filling, buttering between them. Fold edges over on each side to keep nuts from rolling out. Starting with the end nearest to you, roll away from you as tightly as you can. Cut into 1" slices. Place each roll in oiled pan, next to each other, snugly, nuts facing upwards. Continue using all the filo and filling. When all the slices are in the pan, dribble a teaspoon of warm butter on top of each slice. It will disappear into the layers of nutmeats. Bake at 350 F for 45 minutes. Begin making syrup 20 minutes before the pastry is ready to be taken out of the oven. Pour hot syrup over rolls immediately upon removal from oven. Use a spoon to ladle it over each one. Set aside to absorb syrup for 4 hours. Do not refrigerate.

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<h1>Honey Nut Rolls ( Bourekakia)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>----------------------------------FILLING---------------------------------- 2 c Chopped nuts (or more) * <P>1/4 c Sugar <P>1/2 t Cinnamon <P>1 Orange (grated rind only) <P>1/2 lb Commercial filo sheets <P>1/2 lb Sweet butter; melted <P>-----------------------------------SYRUP----------------------------------- 2 c Honey <P>1 c Water <P>2 c Sugar <P>1 T Lemon juice <P>*Note: Nuts may be walnuts, almonds, pecans, pistachios or any combination. Defrost filo to room temperature at least 2 hours before using. Mix filling in a bowl and set aside. Melt butter in a small pan, and return to heat when it cools and doesn't flow easily while you are working with filo. Smooth 3 sheets of filo flat on a cutting board. With a pastry brush, dribble warm butter between sheets. Sprinkle 2/3 cup of nut filling over top, spreading to corners. Lay another 3 sheets of filo over filling, buttering between them. Fold edges over on each side to keep nuts from rolling out. Starting with the end nearest to you, roll away from you as tightly as you can. Cut into 1" slices. Place each roll in oiled pan, next to each other, snugly, nuts facing upwards. Continue using all the filo and filling. When all the slices are in the pan, dribble a teaspoon of warm butter on top of each slice. It will disappear into the layers of nutmeats. Bake at 350 F for 45 minutes. Begin making syrup 20 minutes before the pastry is ready to be taken out of the oven. Pour hot syrup over rolls immediately upon removal from oven. Use a spoon to ladle it over each one. Set aside to absorb syrup for 4 hours. Do not refrigerate. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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