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General kitchen advice

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.


Buy Seasonal Food : Food in season is the best you can buy. 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.


Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.


Cooking safety

  • Don't overload sockets - one plug per socket is the rule, especially if the appliance takes a lot of power (like a kettle).
  • Don't run extension cables across the floor as they can become worn.
  • Is the electric kettle leaking? This can be dangerous.

Don't put oven gloves or tea towels down on the cooker after you've used them.








Sweet Noodles Recipe
Sweet Noodles Category Pasta Recipes 
Views 48 
Ratings 0 
Ingredients And Procedures

250 g Fettucini, linguini or

-other noodles 30 g Of Becel margarine

-----------------------------------EITHER----------------------------------- 100 g Poppy seed, ground

-------------------------------------OR------------------------------------- 100 Walnuts, finely chopped

-[This must mean 100 g. -S.C.] 100 g Caster sugar

Cook the pasta in a large pot of briskly boiling water. Thoroughly mix poppy seeds or walnuts with the caster sugar or do half quantities of both. Drain the pasta and toss with the margarine in a serving dish. Diners serve themselves with pasta and sweet topping, gently tossing them together on their plates. From "Mother Magyar" by Meryl Constance, Sydney Morning Herald, 12/8/92.

Posted by Stephen Ceideberg; February 18 1993.

 
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