General tips

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.

Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Losing weight

The Glycaemic Index Diet
The gi (or glycaemic index) weight loss program is reliant on the glycaemic index, a chart showing food types and a score representing the speed that the glucose in the food type gets changed to glucose in your system. The claim is that long-acting food types (ie those foods with a low Gi number), keep you satiated for longer and help to injest less food without feeling hungry.
It's also very useful for diabetics, as the low GI foods are beneficial in controlling surges in glucose levels.

Traditional Christmas Pudding with Brandy Sauce Recipe

	Category	Dessert Recipes
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Ingredients And Procedures

8 oz Currants

4 oz Sultanas

4 oz Raisins

4 oz Chopped candied peel

1 oz Skinned & chopped almonds

4 oz Wholewheat flour

1/2 ts Salt

1/2 ts Grated nutmeg

1/2 ts Ground ginger

1 1/2 ts Mixed spice

8 oz Brown sugar

4 oz Wholewheat breadcrumbs

8 oz Vegetable suet

1 ea Lemon, juice & rind

1 tb Molasses

5 tb Water & rum mixed

Grease a 2 pint pudding basin & use a large saucepan to hold the basin. Wash currants, sultanas & raisins in warm water & pat dry. Put fruit in large bowl with candied peel & almonds. Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet. Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to make a soft mixture. Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot. Pour enough water into the pot to reach halfway up the side of the basin. Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water level & topping up with boiling water if necessary. When cooked, cool the pudding & store in a cool dry place for up to 2 months. Before serving, steam pudding agin for 3 hours. Turn out onto a serving platter & flame with brandy if you desire. **NOTE I divide the pudding in half & make 2 smaller puddings. Keeps up to 3 months in the fridge.

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<h1>Traditional Christmas Pudding with Brandy Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 oz Currants <P>4 oz Sultanas <P>4 oz Raisins <P>4 oz Chopped candied peel <P>1 oz Skinned & chopped almonds <P>4 oz Wholewheat flour <P>1/2 ts Salt <P>1/2 ts Grated nutmeg <P>1/2 ts Ground ginger <P>1 1/2 ts Mixed spice <P>8 oz Brown sugar <P>4 oz Wholewheat breadcrumbs <P>8 oz Vegetable suet <P>1 ea Lemon, juice & rind <P>1 tb Molasses <P>5 tb Water & rum mixed <P>Grease a 2 pint pudding basin & use a large saucepan to hold the basin. Wash currants, sultanas & raisins in warm water & pat dry. Put fruit in large bowl with candied peel & almonds. Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet. Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to make a soft mixture. Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot. Pour enough water into the pot to reach halfway up the side of the basin. Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water level & topping up with boiling water if necessary. When cooked, cool the pudding & store in a cool dry place for up to 2 months. Before serving, steam pudding agin for 3 hours. Turn out onto a serving platter & flame with brandy if you desire. **NOTE I divide the pudding in half & make 2 smaller puddings. Keeps up to 3 months in the fridge. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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