Food tips

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

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.

Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.

Great Chiles Recipe

	Category	Mexican Recipes
	Views	66
	Ratings	0

Ingredients And Procedures

12 lg Fresh Poblano chilies

1/2 lb Monterey Jack or Chihuahua

-cheese, cubed 1/4 sm Yellow onion, coarsely

-chopped 1 lg Garlic clove, halved

6 Eggs

3/4 ts Salt

Creme Fresca: 1 1/2 c Whipping cream

3 tb Sour cream

Make the Creme Fresca ahead of time: mix cream and sour cream together. Cover and let stand at room temp. until thickened, 8 hours or overnight. Chill until ready to use. Char the chili peppers over a gas flame until blackened on all sides. Wrap them in a plastic bag and let stand for 10 minutes to steam. Peel and core the chilies. Remove seeds, rinse and pat dry. Preheat oven to 350 F. Generously butter a 9" pie pan (preferably porcelain or stoneware with 2" sides). Open up chili peppers and arrange around sides of pan skin side down, point toward center of pan, extending about 1/2" above rim. Cover bottom of pan with chilies. Finely grate cheese with onion and garlic in a processor using on/off pulses, about 30 seconds. Add eggs and salt. Process until smooth, stopping to scrape down the sides, about 15 seconds. Mix in the Creme Fresca (the Mexican equivalent of creme fraiche). Pour this filling over the chilies. Curl the edges of the chilies over the filling. Bake until golden brown and a knife inserted in the center comes out clean, 45 to 50 minutes. Cover chili edges with foil to prevent burning, if

necessary. Cool for 5 minutes before cutting. Serve hot or at room temperature. Serves 6 main course servings.

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<h1>Great Chiles</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>12 lg Fresh Poblano chilies <P>1/2 lb Monterey Jack or Chihuahua <P>-cheese, cubed 1/4 sm Yellow onion, coarsely <P>-chopped 1 lg Garlic clove, halved <P>6 Eggs <P>3/4 ts Salt <P>Creme Fresca: 1 1/2 c Whipping cream <P>3 tb Sour cream <P>Make the Creme Fresca ahead of time: mix cream and sour cream together. Cover and let stand at room temp. until thickened, 8 hours or overnight. Chill until ready to use. Char the chili peppers over a gas flame until blackened on all sides. Wrap them in a plastic bag and let stand for 10 minutes to steam. Peel and core the chilies. Remove seeds, rinse and pat dry. Preheat oven to 350 F. Generously butter a 9" pie pan (preferably porcelain or stoneware with 2" sides). Open up chili peppers and arrange around sides of pan skin side down, point toward center of pan, extending about 1/2" above rim. Cover bottom of pan with chilies. Finely grate cheese with onion and garlic in a processor using on/off pulses, about 30 seconds. Add eggs and salt. Process until smooth, stopping to scrape down the sides, about 15 seconds. Mix in the Creme Fresca (the Mexican equivalent of creme fraiche). Pour this filling over the chilies. Curl the edges of the chilies over the filling. Bake until golden brown and a knife inserted in the center comes out clean, 45 to 50 minutes. Cover chili edges with foil to prevent burning, if <P>necessary. Cool for 5 minutes before cutting. Serve hot or at room temperature. Serves 6 main course servings. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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