General kitchen advice

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.

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?

Diet types

The Zone Diet
The Zone diet is a diet system first detailed by Barry Sears in a number of books. The Zone diet isn’t particularly a fat reduction diet, nevertheless many zone diet fans find that they seem to lose body weight when following it.
The main scientific theory behind the Zone Diet is that if you were to control the secretion of the hormones 'insulin' and 'glucogen', then your body releases eicosanoids (anti-inflamatory chemicals) which, as a consequence puts your body in a state of balance that is much more healthy than normal, known as the 'zone'.
Sears states that if you get into this 'zone', your metabolism is much more efficient and, because of this, doesn't need to build up stores of fat.
The most important procedure of the zone diet is to keep tight control over the exact ratio of carbs to proteins, and to dose yourself with increased amounts of Omega 3 fish oils.

Succulent Truffled Potato Stew Recipe

	Category	Stew Recipes
	Views	160
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Ingredients And Procedures

3 lb New potatoes

2 Garlic, finely chopped

1 Onion, cut in half and diced

3 tb Carrots, diced

3 tb Celery, coarsely chopped

1 Leek, julienned (white part)

1 c Dry white wine

2 1/2 c Vegetable consomme (see

..recipe) 1 Thyme sprig

Pepper to taste 16 Asparagus tips, blanched

1 1/2 oz Fresh truffles

2 tb Chives, finely chopped

Peel potatoes and dice into 1/2 inch cubes. Transfer potatoes into a heavy saucepan and add garlic, onion, carrot, celery, leek, wine, consomme, thyme, and pepper. If potatoes are not covered completely with liquid, add water. Cover and gently cook until aretender and stew is thick, about 25 - 30 minutes. (If stew becomes too dry add consomme or water) Ideally, potato stew should be served as soon as it is ready. Serve it on a platter. Garnish with asparagus tips, shave truffles over the potatoes, and sprinkle with chives.

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<h1>Succulent Truffled Potato Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>3 lb New potatoes <P>2 Garlic, finely chopped <P>1 Onion, cut in half and diced <P>3 tb Carrots, diced <P>3 tb Celery, coarsely chopped <P>1 Leek, julienned (white part) <P>1 c Dry white wine <P>2 1/2 c Vegetable consomme (see <P>..recipe) 1 Thyme sprig <P>Pepper to taste 16 Asparagus tips, blanched <P>1 1/2 oz Fresh truffles <P>2 tb Chives, finely chopped <P><P>Peel potatoes and dice into 1/2 inch cubes. Transfer potatoes into a heavy saucepan and add garlic, onion, carrot, celery, leek, wine, consomme, thyme, and pepper. If potatoes are not covered completely with liquid, add water. Cover and gently cook until aretender and stew is thick, about 25 - 30 minutes. (If stew becomes too dry add consomme or water) Ideally, potato stew should be served as soon as it is ready. Serve it on a platter. Garnish with asparagus tips, shave truffles over the potatoes, and sprinkle with chives. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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