General kitchen advice

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.


Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.


Weight loss

The Atkins’ Diet
Originating way back in the 1960s, the famous atkins diet achieved most of its fame during the last few years. Although not accepted by all scientists, it allows weight loss but still allows you to eat many foods that are not normally available to dieters, for example bacon and eggs.
With the atkins diet it is considered good to eat fat and protein, it is the carbs that are on the banned list. It is referred to as a low carbohydrate/high protein, weight loss program.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
With this 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 & olive oil.















Stuffed Mushrooms Iii Recipe
Stuffed Mushrooms Iii Category Appetizer Recipes 
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Ingredients And Procedures

12 lg Fresh mushrooms

3 T Butter or margarine

Salt and pepper 1/4 c Butter or margarine

1/8 c Finely chopped onion

1 T Flour

1/2 c Heavy cream

1/4 c Chopped parsley

1/4 c Grated Swiss cheese (opt)

1. Wipe mushrooms with damp cloth. Carefully remove stems and set aside.

2. In a small, heat-resistant, non-metallic bowl or cup melt 3 tablespoons

butter or margarine in Microwave Oven 30 seconds. 3. Brush mushroom caps with melted butter or margarine and place,

hollow-side-up, in a shallow, heat-resistant, non-metallic baking dish. Sprinkle mushroom caps with salt and pepper to taste. 4. Finely chop reserved mushroom stems.

5. In a medium-sized, heat-resistant, non-metallic bowl, melt 1/4 cup

butter in Microwave Oven 30 seconds. Add onions and chopped mushroom stems; stir to combine. 6. Heat, uncovered, in Microwave Oven 3 minutes or until onions and

mushrooms are tender. Blend in flour until smooth. 7. Gradually stir in heavy cream until smooth.

8. Heat, uncovered, in Microwave Oven 2 1/2 minutes or until thickened and

smooth. Stir in chopped parsley. 9. Fill each mushroom cap with some of mushroom mixture.

10. If desired, sprinkle a little grated Swiss cheese over each stuffed

mushroom (refrigerate if not going to serve them at this time). 11. Heat, uncovered, in a heat-resistant, non-metallic pie pan in Microwave

Oven 3 minutes just before serving. (lf refrigerated, heating will take an additional 1 minute.)

 
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