Cooking advice

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.


Oven Tips : Close the oven door gently - slamming forces out the hot air.


Dieting 101

A low calorie weight loss regime

Rather obviously, the low calorie diet is based on the fact that if you want to reduce weight, it is essential to take in less calories than you need.

What is a calorie?
The calorie is the standard unit for energy measurement in dieting. A 'calorie' is the the amount of energy required to raise the temperature of 1 gram of water by 1 degree centigrade at atmospheric pressure. If a food type contains more calories, then it will provide your body with more energy to use when your body burns it.

Low calorie foods include cabbage, cucumbers, melon, steaks and burgers, and white eggs.










Indian Figlets Recipe
Indian Figlets Category Baking Recipes 
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Ratings 0 
Ingredients And Procedures

8 oz Dried brown figs; 1 cup;

-packed 1/2 c Water

2 1/2 c All purpose flour; sifted

1 ts Baking soda

1 ts Cinnamon

1/4 ts Ginger

1/4 ts Nutmeg

1/3 lb Butter; 10 2/3 tbs butter

1/2 c Light brown sugar; firmly

-pack 1/2 c Dark corn syrup

1 ts Vanilla extract

1 Egg

2 Lemons/finely grated rinds

Remove the hard stems from the figs and cut the figs into medium small pieces. Place them in a small saucepan with the water. Bring to a boil over moderate heat; cook, stirring occasionally, for about 5 minutes until the water is absorbed. Set aside to cool. Mix together the flour, baking soda, ginger, salt, cinnamon and nutmeg. Set aside. In a large bowl, cream the butter and sugar, then beat in the corn syrup and the vanilla and egg. Add the mixed dry ingredients and mix until blended. Stir in the lemon rind and then the cooled figs. Drop by rounded teaspoonfuls on a greased cookie sheet 2 inches apart. Bake for 12-15 minutes. The cookies are done when the tops spring back firmly if they are lightly pressed with a finger tip. Remove and cool. -----

 
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