Cooking tips

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. 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.

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

Safety in the kitchen

If the deep fat fryer oil starts to smoke don't put the food in. Turn off the heat and leave it to cool.
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.

Summer Spaghetti with Gazpacho Sauce

	Category	Pasta Recipes
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Ingredients And Procedures

1 lb Thin spaghetti

1 Bay leaf

1 tb Salt

4 tb Olive oil

1 Garlic clove -- pressed

4 lg Tomatoes -- peeled and seeded

-- divided 1 tb White wine vinegar

1 tb Fresh basil -- minced

1 tb Fresh oregano -- minced

1 tb Fresh thyme -- minced

1 tb Nasturtium blossoms -- minced

1/4 ts Saffron threads

1 sm Red onion -- divided

1 md Cucumber -- peeled and seeded

-- divided 1 sm Sweet red pepper -- divided

1 tb Dry sherry

Salt -- to taste -----GARNISH----- 12 Chive leaves

Chive blossoms 4 Nasturtium blossoms

Cook spaghetti in boiling water with bay leaf and salt until just tender. Drain well, discard bay leaf, mix with oil and garlic, and chill. Mince half the cucumber, onion and pepper; reserve. Mince one of the tomatoes and reserve. Place rest of tomatoes in blender or food processor with vinegar, basil, oregano, thyme, minced nasturtium blossoms and saffron; puree. Add rest of cucumber, onion and pepper, and pulse several times to chop coarsely. Stir in sherry and add salt to taste. Mix sauce with spaghetti. Divide in four bowls and sprinkle each serving with minced tomato, cucumber, onion and pepper. Garnish each serving with 3 chive leaves, several chive blossoms and a nasturtium blossom. Recipe from Helen D. Conwell of Fairhope, AL in "Great Spaghetti Sauce Cookoff" in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 80. Posted by Cathy Harned.

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<h1>Summer Spaghetti with Gazpacho Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 lb Thin spaghetti <P>1 Bay leaf <P>1 tb Salt <P>4 tb Olive oil <P>1 Garlic clove -- pressed <P>4 lg Tomatoes -- peeled and seeded <P>-- divided 1 tb White wine vinegar <P>1 tb Fresh basil -- minced <P>1 tb Fresh oregano -- minced <P>1 tb Fresh thyme -- minced <P>1 tb Nasturtium blossoms -- minced <P>1/4 ts Saffron threads <P>1 sm Red onion -- divided <P>1 md Cucumber -- peeled and seeded <P>-- divided 1 sm Sweet red pepper -- divided <P>1 tb Dry sherry <P>Salt -- to taste -----GARNISH----- 12 Chive leaves <P>Chive blossoms 4 Nasturtium blossoms <P><P>Cook spaghetti in boiling water with bay leaf and salt until just tender. Drain well, discard bay leaf, mix with oil and garlic, and chill. Mince half the cucumber, onion and pepper; reserve. Mince one of the tomatoes and reserve. Place rest of tomatoes in blender or food processor with vinegar, basil, oregano, thyme, minced nasturtium blossoms and saffron; puree. Add rest of cucumber, onion and pepper, and pulse several times to chop coarsely. Stir in sherry and add salt to taste. Mix sauce with spaghetti. Divide in four bowls and sprinkle each serving with minced tomato, cucumber, onion and pepper. Garnish each serving with 3 chive leaves, several chive blossoms and a nasturtium blossom. Recipe from Helen D. Conwell of Fairhope, AL in "Great Spaghetti Sauce Cookoff" in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 80. Posted by Cathy Harned. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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