Recipe Feeds:

















Cooking advice

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.


Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.


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?


Kitchen safety

If you've consumed alcohol, don't be tempted to cook with a chip pan.
Never fill a chip pan more than a third full of oil.





Sweet-Sour Cucumber Salad
Sweet-Sour Cucumber Salad Category Salad Recipes 
Views 206 
Ratings 0 
Ingredients And Procedures

3 Cucumbers

1/3 c Salt

1/3 c White vinegar

You take the cukes, peel them and then thinly slice them on a grater or a Mouli. Layer these in a colander and sprinkle salt on each layer. Let these sit at least 1/2 hour so they wilt. Thoroughly wash off the salt. Meanwhile, mix white vinegar in about equal proportions with sugar. Toss the cucumbers with this and chill. You may need to adjust the ratio to your personal taste. For a salad of 3 cucumbers, I'd maybe use 1/4- 1/3 c. each of vinegar and sugar. You could add dill seed to this, but I prefer it plain. From: Christel=Reeve%SQA%Banyan@magnolia.banyan.com. Fatfree Digest [Volume 9 Issue 30] July 21, 1994. Formatted by Sue Smith, S.Smith34,

TXFT40A@Prodigy.com using MMCONV

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: