Food and cooking tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.


Good food alone cannot make you healthy and happy. You also need sunshine (for vitamin D and strong biorhythms), moderate exercise, relaxation, and love. A daily walk outdoors will give you the first three. Use a water-filter and nontoxic household products (available from us & elsewhere). Get mercury fillings out of your teeth. Avoid drugs and manmade chemicals whenever possible. If your health remains poor, find a doctor who will search for the root causes, not suppress the symptoms with drugs and surgery.


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.



Cook safely

Keep the oven door shut.
Consider having a fire blanket in your kitchen, mounted on the wall where you can get to it instantly.













Wild Mushroom Soup (Minestra Di Funghi Selvatici) Recipe
Wild Mushroom Soup (Minestra Di Funghi Selvatici) Category Regional Recipes 
Views 120 
Ratings 0 
Ingredients And Procedures
Ingredients
1/4ouncedried porcini mushrooms, about 8 large pieces
3mediumpotatoes
2smallcarrots
1mediumonion
1smallshallot
2poundmushrooms, wild, or cultivated fresh
2ouncesbacon, 2 slices
10tablespoonsolive oil
2 1/2quartschicken broth, fresh made or canned chicken broth
1teaspoonsalt
1/4cupparsley, minced flat-leaf, fresh
1 pepper, freshly ground

Directions:

PREPARATION: Put dried porcini mushrooms in a small bowl with 1/2 cup hot water. Let stand until softened, about 20 minutes. Remove mushrooms and strain liquid through a fine sieve.

Return mushrooms and liquid to the bowl; discard the sediment. Peel and coarsely shred the potatoes and carrots. Peel and coarsely chop the onion. Peel and mince the shallot.

Thinly slice the fresh mushrooms. Mince the bacon.

COOKING: Heat 5 tablespoons of the oil in a 6-quart soup kettle. Add the bacon and onions and saute over medium heat until the onions soften and the bacon is translucent, about 2 minutes.

Bring broth to a boil in a large saucepan. Add the boiling broth to the soup kettle along with the potatoes, carrots, porcini mushrooms, and reserved mushroom liquid. Return to a boil and simmer until vegetables are tender, about 10 minutes.

Heat remaining oil in a large skillet. Add the fresh mushrooms and salt and saute over medium until mushroom liquid has evaporated, about 10 minutes.

Add mushrooms to the soup kettle and simmer for 30 minutes. Adjust seasoning if necessary.

SERVING: Ladle soup into warm bowls. Sprinkle with parsley and ground black pepper. Serve immediately.
 
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