Food and cooking tips

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Diet types

The Glycaemic Index Diet
The gi (or glycaemic index) diet is based on the gi index, a list of types of food and a score illustrating the ease with which the energy of the food type gets converted to glucose in your system. The believe is that slow acting types of food (ie those foods with a low Gi score), suppress your appetite and mean that you can eat fewer food without being miserabl;e.
It is also beneficial for people with diabetes, as the low GI food types are beneficial in preventing rises in blood glucose levels.

Apricot, Orange & Almond Jam Recipe

	Category	Fruit Recipes
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Ingredients And Procedures

1 lb Dried apricots

2 oz Split almonds

3 Oranges

2 Lemons

2 1/2 lb Sugar

2 1/2 ts Ground cinnamon

Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place. Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft.

Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. Makes enough to fill 5 jars. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias

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<h1>Apricot, Orange & Almond Jam</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Dried apricots <P>2 oz Split almonds <P>3 Oranges <P>2 Lemons <P>2 1/2 lb Sugar <P>2 1/2 ts Ground cinnamon <P>Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place. Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft. <P>Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. Makes enough to fill 5 jars. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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