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?

Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.

Weight loss info

The Glycaemic Index Diet
The gi index weight loss regime is based on the gi index, a list of types of food and a score illustrating the rapidity with which the glucose and energy in the food type gets converted to sugar in the dieters system. The claim is that slow release food types (ie those with a low Glycaemic index score), keep you satiated for longer and help you to consume fewer food without feeling hungry.
It's also very efficient for individuals with diabetes, as the low GI food types are beneficial in controlling surges in glucose amount.

Janssons Frestelse (Janssons Temptation) - Mshol

	Category	Casserole Recipes
	Views	215
	Ratings	0

Ingredients And Procedures

7 md Boiling potatoes; peeled &

-cut into 2" X 1/4" strips 2 1/2 tb Butter

2 tb Vegetable oil

2 lg (to 3) yellow onions; thinly

-sliced (4 cups) 16 Flat anchovy fillets;drained

White pepper 2 tb Fine dry bread crumbs

2 tb Butter; cut into 1/4" bits

1 c Heavy cream

1/2 c Milk

Preheat oven to 400?F. Place the potato strips in cold water to keep them from discoloring. Heat 2 tablespoons of butter and 2 tablespoons of oil in a 10-12" skillet; when the foam subsides, add the onions and cook 10 minutes, stirring frequently, until they are soft but not brown.

With a pastry brush or paper towels, spread a 1 1/2 to 2-quart souffl? or baking dish with the remaining half tablespoon of butter. Drain the potatoes and pat them dry with paper towels. Arrange a layer of potatoes on the bottom of the dish and then alternate layers of onions and anchovies ending with potatoes. Sprinkle each layer with a little white pepper. Scatter bread crumbs over the top layer of potatoes and dot the casserole with the 2 tablespoons of butter cut into bits. In a small saucepan, heat the milk and cream until it barely simmers, then pour over potatoes. Bake in the center of the oven for 45 minutes or until the potatoes are tender when pierced with the tip of a sharp knife or skewer and the liquid is nearly absorbed. .\ichele's notes: I hate anchovies. With a passion. But this is one of the best dishes I ever had. The cream and milk leech the salty anchovy taste right out and it turns into what can only be described as heaven. A definite Swedish Christmas staple at our house! Source: Time/Life Foods of the World, Recipes: The Cooking of Scandinavia (1968) Typos by .\ichele

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<h1>Janssons Frestelse (Janssons Temptation) - Mshol</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>7 md Boiling potatoes; peeled & <P>-cut into 2" X 1/4" strips 2 1/2 tb Butter <P>2 tb Vegetable oil <P>2 lg (to 3) yellow onions; thinly <P>-sliced (4 cups) 16 Flat anchovy fillets;drained <P>White pepper 2 tb Fine dry bread crumbs <P>2 tb Butter; cut into 1/4" bits <P>1 c Heavy cream <P>1/2 c Milk <P>Preheat oven to 400?F. Place the potato strips in cold water to keep them from discoloring. Heat 2 tablespoons of butter and 2 tablespoons of oil in a 10-12" skillet; when the foam subsides, add the onions and cook 10 minutes, stirring frequently, until they are soft but not brown. <P>With a pastry brush or paper towels, spread a 1 1/2 to 2-quart souffl? or baking dish with the remaining half tablespoon of butter. Drain the potatoes and pat them dry with paper towels. Arrange a layer of potatoes on the bottom of the dish and then alternate layers of onions and anchovies ending with potatoes. Sprinkle each layer with a little white pepper. Scatter bread crumbs over the top layer of potatoes and dot the casserole with the 2 tablespoons of butter cut into bits. In a small saucepan, heat the milk and cream until it barely simmers, then pour over potatoes. Bake in the center of the oven for 45 minutes or until the potatoes are tender when pierced with the tip of a sharp knife or skewer and the liquid is nearly absorbed. .\ichele's notes: I hate anchovies. With a passion. But this is one of the best dishes I ever had. The cream and milk leech the salty anchovy taste right out and it turns into what can only be described as heaven. A definite Swedish Christmas staple at our house! Source: Time/Life Foods of the World, Recipes: The Cooking of Scandinavia (1968) Typos by .\ichele <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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