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General cooking tips

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.


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.


Weight loss

A low calorie weight loss regime

In simple terms, the low-cal diet depends on the fact that if you intend to reduce weight, the important thing to eat less calories than you need.

What is a calorie?
The calorie is the unit used for measuring the amount of energy in food. A calorie is the the amount of energy required to raise the temperature of 1 gram of water by 1 degree centigrade at atmospheric pressure. If a meal has higher calories, then it will provide your body with more energy when it is eaten.

Low-cal foods include bok choy, radishes, melon, meals containing beef, and white eggs.





Roasted Corn Soup
Roasted Corn Soup Category Soup Recipes 
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Ingredients And Procedures

4 Large corn cobs

25 G butter

4 Cloves garlic

1 red capsicum (opt)

1 Large potato

1/4 Cup cream

seasonings 4 Cups chicken stock or 4 tsp chicken stock

powder in 4 cups water.

Pull back the husks from the corn cobs and remove the silk. Melt the butter and brush over the kernels then pull the husks back over to cover the husks again. Place the corn in one layer in a roasting pan with whole, unpeeled garlic cloves, and halved red capsicum if using, and bake at 220 C for 20 minutes. While corn roasts, peel and roughly chop the potatoes and cook in a large pot with the chicken stock until the potato is tender. Using a slotted spoon lift out the potato and put in a food processor, blender or mouli. Take the husks off the roasted cobs. With a sharp serrated knife, cut the corn from the cobs, then scrape any remaining corn flesh from the cobs using a spoon. Puree the kernels and flesh from 3 cobs with the potato, add the pulp squeezed from the garlic cloves, then return the mixture to the pot with the chicken stock. Finely dice the capsicum, discarding the stem and seeds. Add to the soup with the corn cut from the last cob, add the cream, and bring to the boil. Adjust seasonings to suit your taste, adding a little salt, sugar, Tabasco sauce and freshly ground black pepper if necessary. Re-heat just before serving. Top each serving with finely chopped parsley. Barbecue the corn, garlic (on a skewer) and the red capsicum of preferred.

Source:-Alison Holsts Soup Book

Diane Geary

 
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