Cooking tips

Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.

Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

Dieting tips

The Glycaemic Index Diet
The gi (or glycaemic index) weight loss regime is based around the gi (or glycaemic index), a list of types of food and a score illustrating the ease that the glucose and energy in the food gets converted to glucose in your body. The claim is that slow acting foods (ie those food types with a low Glycaemic score), keep you satisfied for a longer period of time and mean that you can take in fewer food without feeling you are missing out.
It is also extremely useful for individuals with diabetes, as the low GI types of food are useful in managing increases in glucose amount.

Hammelsuppe (Mutton Soup)

	Category	Lamb Recipes
	Views	214
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Ingredients And Procedures

600 g Mutton

1 ts Salt

1 Onion

1/2 Celariac (celery root)

1 Leek

1 Carrot

3 md Carrots

4 ts Fine farina

1 Egg yolk

2 ts Cream or milk

Serves four. Potato dumplings (Kartoffelkloesse), parsley, nutmeg Cut well washed pieces of mutton into bite sized pieces. Place in water (1 1/2 liters) with salt and bring to a boil. Add the the celeriac and

carrots, finely cut onion, and then put in cubed potato. Cook for 1 1/2 hours. If the potatoes do not fall apart, run them through a sieve. One half hour before the soup is finished, sprinkle in the farina. When fully cooked, put walnut-sized pieces of potato dumpling into the soup. After ten minutes stir in chopped parsley, nutmeg, and add in the egg yolk that was beaten into the cream or milk. Posted by John Hartman. Courtesy of Fred Peters.

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<h1>Hammelsuppe (Mutton Soup)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>600 g Mutton <P>1 ts Salt <P>1 Onion <P>1/2 Celariac (celery root) <P>1 Leek <P>1 Carrot <P>3 md Carrots <P>4 ts Fine farina <P>1 Egg yolk <P>2 ts Cream or milk <P>Serves four. Potato dumplings (Kartoffelkloesse), parsley, nutmeg Cut well washed pieces of mutton into bite sized pieces. Place in water (1 1/2 liters) with salt and bring to a boil. Add the the celeriac and <P>carrots, finely cut onion, and then put in cubed potato. Cook for 1 1/2 hours. If the potatoes do not fall apart, run them through a sieve. One half hour before the soup is finished, sprinkle in the farina. When fully cooked, put walnut-sized pieces of potato dumpling into the soup. After ten minutes stir in chopped parsley, nutmeg, and add in the egg yolk that was beaten into the cream or milk. Posted by John Hartman. Courtesy of Fred Peters. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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