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General 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.


Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.


Diet info

The Zone Diet
The Zone diet is a weight loss regime initially detailed by Barry Sears in a number of books and publications. The Zone diet isn’t expressly a weight loss diet, but many 'zone dieters' believe that they really lose weight by following the zone diet.
The science behind the Zone Diet is that if you were to control the amount of the hormones 'insulin' and 'glucogen', then your body releases eicosanoids which puts your body in a balanced state that is an awful lot more healthful than other diets, which, not surprisingly, is known as 'the zone'.
Sears believes that when in the 'zone', your body is much more efficient and, because of this, doesn't need to convert surplus energy to fat.
The key process of the zone system is to maintain the precise ratio of carbs to proteins, and to make sure your diet has plenty of Omega 6 and omega 3 fish oils.





Stewed Plums In Honey with Cinnamon Ice-Cream
Stewed Plums In Honey with Cinnamon Ice-Cream Category Regional Recipes 
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Ingredients And Procedures

---------------------------------ICE-CREAM--------------------------------- 1 dl Milk (1/2 cup)

3 dl Whipping cream (1 1/4 cup)

1/2 x Stick cinnamon

2 ts Ground cinnamon

1 x Vanilla bean, slit open

80 g Granulated sugar (2.75 oz)

3 x Egg yolks

-----------------------------------PLUMS----------------------------------- 600 g Fresh plums (1 1/2 lbs)

150 g Granulated sugar (5.25 oz)

7 dl Red wine (3 cups)

1/2 dl Kirsch (1/4 cup)

1 tb Pine kernels

1 tb Pistachio nuts, peeled

2 tb Dark honey

1 dl Cassis (black currant

- liqueur) (1/2 cup) 1/2 x Lemon, juice

1 Bunch fresh mint leaves

Ice-cream In a small saucepan combine milk, cream, cinnamon and vanilla bean, bring to a boil. In a bowl beat egg yolks and sugar until light and lemon-colored. Gradually stir in the hot liquid. Return to pan. Over low heat beat until cream thickens. DO NOT BOIL !! Remove spices, let cool, freeze. Plums: Wash, halve and pit the plums. In a saucepan caramelize sugar. Add plums and stir well. Moisten with wine and kirsch. Add pine kernels, pistachio nuts, honey and liqueur. Simmer for 10 minutes. Strain plums, collect juice. Transfer to a small saucepan, add lemon juice and boil sauce down to half its volume. Return plums to sauce and simmer gently for 15 minutes. Serving: Arrange plums and sauce in a soup plate. Top with cinnamon ice-cream and garnish with fresh mint. The plums can be served warm as well as cold.

 
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