Food and cooking tips

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

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 Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Rehruecken

	Category	Regional Recipes
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Ingredients And Procedures

6 Eggs

1/2 c Plus 1 Tbsp sugar (120 g)

3/4 c Flour (80 g)

2 tb Butter (30 g)

1/2 Cup* poundcake crumbs (30 g)

1 1/2 oz Cocoa (40 g)

Cinnamon Grated lemon peel Glaze: 2 3/4 oz Chocolate (80 g) [This would

-be semisweet baking Chocolate. K.B.] 1 c Less 2 Tbsp sugar (200 g)

Currant jelly 1 3/4 oz Almond slivers (50 g)

[*Note: I'm wildly guessing on the conversion for the poundcake crumbs. One slice (1/17 th of a whole 8 1/2 x 3 1/2 x 3 1/4 poundcake) claims to weigh 30 grams, per USDA info. K.B.]

Combine the whole eggs with the sugar, hold the bowl over some steaming water, and beat until cooled off. Add flour, cake crumbs, cinnamon and lemon peel. Then add the melted butter with the cocoa. Pour into a well greased and floured Rehruecken mold, bake 45 minutes at medium heat, cut through once, fill with currant jelly, ice with chocolate glaze and stud with almond slivers. From: DONAULAND KOCHBUCH by Albert Kofranek, Kremaier & Scheriau, Vienna. 1967 (1961). (Translation/conversion: Karin Brewer) Shared by: Karin

Brewer, Cooking Echo, 6/93

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<h1>Rehruecken</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 Eggs <P>1/2 c Plus 1 Tbsp sugar (120 g) <P>3/4 c Flour (80 g) <P>2 tb Butter (30 g) <P>1/2 Cup* poundcake crumbs (30 g) <P>1 1/2 oz Cocoa (40 g) <P>Cinnamon Grated lemon peel Glaze: 2 3/4 oz Chocolate (80 g) [This would <P>-be semisweet baking Chocolate. K.B.] 1 c Less 2 Tbsp sugar (200 g) <P>Currant jelly 1 3/4 oz Almond slivers (50 g) <P>[*Note: I'm wildly guessing on the conversion for the poundcake crumbs. One slice (1/17 th of a whole 8 1/2 x 3 1/2 x 3 1/4 poundcake) claims to weigh 30 grams, per USDA info. K.B.] <P>Combine the whole eggs with the sugar, hold the bowl over some steaming water, and beat until cooled off. Add flour, cake crumbs, cinnamon and lemon peel. Then add the melted butter with the cocoa. Pour into a well greased and floured Rehruecken mold, bake 45 minutes at medium heat, cut through once, fill with currant jelly, ice with chocolate glaze and stud with almond slivers. From: DONAULAND KOCHBUCH by Albert Kofranek, Kremaier & Scheriau, Vienna. 1967 (1961). (Translation/conversion: Karin Brewer) Shared by: Karin <P>Brewer, Cooking Echo, 6/93 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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