General kitchen advice

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 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.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Cooking safety

If a deep fat frying pan catches fire never throw water over it, if you have a fire blanket, put it over the pan.
If you're called away from the cooker - by the phone, say, or by someone at the door - take pans off the heat. It's the easiest thing in the world to forget about them.

Peanut Burgers

	Category	Nut Recipes
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Ingredients And Procedures

6 tb Butter or vegan margarine

1 Onion; peeled and chopped

1 Celery stalk; finely chopped

1 ts Dried herbes de Provence

1 tb Whole-wheat flour

1/2 c Light Vegetable Stock

-(generous measure) 1 tb Soy sauce

1 ts Yeast extract

1 c Roasted, unsalted peanuts

-(generous measure) -fairly finely ground 1/2 c Cashew nuts (scant)

-fairly finely ground 2/3 c Fresh breadcrumbs

-(whole-wheat) Salt Freshly ground black pepper Dried breadcrumbs -(for coating) Oil; for shallow frying ---------------------------------TO GARNISH--------------------------------- Lettuce leaves Tomato slices Cucumber slices Melt the butter or vegan margarine in a large saucepan and saute the onion and celery for 10 minutes. Stir in the herbs and flour and cook for a further 1-2 minutes. Add the stock and stir until thickened, then add the soy sauce, yeast extract, nuts, breadcrumbs and salt and pepper. Leave the mixture to cool, then form into 6 flat burgers about 1/2" thick, and coat with dried breadcrumbs. Saute the burgers in a very little oil - the frying pan should be "greased" rather than oily - for about 3 minutes on each side, until browned and crisp. Drain on paper towels. Garnish and serve. VARIATION: MACADAMIA NUT BURGERS Using macadamia nut of the peanuts makes these burgers special. Serve with Bernaise Sauce. Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias

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<h1>Peanut Burgers</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 tb Butter or vegan margarine <P>1 Onion; peeled and chopped <P>1 Celery stalk; finely chopped <P>1 ts Dried herbes de Provence <P>1 tb Whole-wheat flour <P>1/2 c Light Vegetable Stock <P>-(generous measure) 1 tb Soy sauce <P>1 ts Yeast extract <P>1 c Roasted, unsalted peanuts <P>-(generous measure) -fairly finely ground 1/2 c Cashew nuts (scant) <P>-fairly finely ground 2/3 c Fresh breadcrumbs <P>-(whole-wheat) Salt Freshly ground black pepper Dried breadcrumbs -(for coating) Oil; for shallow frying ---------------------------------TO GARNISH--------------------------------- Lettuce leaves Tomato slices Cucumber slices Melt the butter or vegan margarine in a large saucepan and saute the onion and celery for 10 minutes. Stir in the herbs and flour and cook for a further 1-2 minutes. Add the stock and stir until thickened, then add the soy sauce, yeast extract, nuts, breadcrumbs and salt and pepper. Leave the mixture to cool, then form into 6 flat burgers about 1/2" thick, and coat with dried breadcrumbs. Saute the burgers in a very little oil - the frying pan should be "greased" rather than oily - for about 3 minutes on each side, until browned and crisp. Drain on paper towels. Garnish and serve. VARIATION: MACADAMIA NUT BURGERS Using macadamia nut of the peanuts makes these burgers special. Serve with Bernaise Sauce. Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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