Food tips

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Tahini Cake Recipe

	Category	Cake Recipes
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Ingredients And Procedures

1 tb Veg. margarine or peanut oil

1 c Tahini

1 c Caster sugar

1 Orange (grated rind only)

3/4 c Strained orange juice

2 1/4 c Plain flour

1 pn Salt

3 ts Baking powder

1/2 ts Bicarbonate of soda

1/2 ts Ground allspice

1/2 c Finely chopped walnuts

1/2 c Sultanas (white raisins)

This cake is frequently made during Lent as it contains no animal products. Peanut butter, the smooth, creamy variety, may be used instead of tahini. Oven temperature: 180 C (350 F) Cooking time: 45-60 minutes Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x 12 inch) slab cake pan with melted margarine or oil. Chill in refrigerator until required. Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in orange juice. Sift dry ingredients twice and fold into tahini mixture. Blend in walnuts and sultanas. Dust chilled cake pan with flour and turn batter into pan. Spread evenly and knock base of pan on table top to settle batter. Bake in a moderate oven for 55-60 minutes for tube pan, 45 minutes or so for slab cake. When cooked, invert cake in its pan onto cake rack and leave for 2-3 minutes before lifting pan from cake. Cool cake and cut in slices or squares to serve. Store cake in a sealed container. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1

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<h1>Tahini Cake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 tb Veg. margarine or peanut oil <P>1 c Tahini <P>1 c Caster sugar <P>1 Orange (grated rind only) <P>3/4 c Strained orange juice <P>2 1/4 c Plain flour <P>1 pn Salt <P>3 ts Baking powder <P>1/2 ts Bicarbonate of soda <P>1/2 ts Ground allspice <P>1/2 c Finely chopped walnuts <P>1/2 c Sultanas (white raisins) <P>This cake is frequently made during Lent as it contains no animal products. Peanut butter, the smooth, creamy variety, may be used instead of tahini. Oven temperature: 180 C (350 F) Cooking time: 45-60 minutes Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x 12 inch) slab cake pan with melted margarine or oil. Chill in refrigerator until required. Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in orange juice. Sift dry ingredients twice and fold into tahini mixture. Blend in walnuts and sultanas. Dust chilled cake pan with flour and turn batter into pan. Spread evenly and knock base of pan on table top to settle batter. Bake in a moderate oven for 55-60 minutes for tube pan, 45 minutes or so for slab cake. When cooked, invert cake in its pan onto cake rack and leave for 2-3 minutes before lifting pan from cake. Cool cake and cut in slices or squares to serve. Store cake in a sealed container. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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