General kitchen advice

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 : 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.

Dieting tips

The Glycaemic Index Diet
The gi (or glycaemic index) diet is based on the gi (or glycaemic index), a chart showing foods and an indicator of the ease that the energy of the food type gets changed to glucose in the dieters body. The claim is that slow acting types of food (ie those food types with a low Glycaemic index score), keep you satisfied for a longer period of time and help to eat fewer food without craving snacks all the time.
It is also very beneficial for individuals with diabetes, as the low GI types of food are beneficial in managing surges in blood sugar levels.

Taillevents Chocolate Cake w/Pistachio Sauce

	Category	Baking Recipes
	Views	149
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Ingredients And Procedures

4 1/2 oz Best quality bittersweet

Chocolate 1/4 c Plus 2 t confectioners sugar

6 tb Unsalted butter

(room temperature 2 Eggs; separated

-----the sauce----- 1/2 c Shelled roasted pistachios

1 c Sugar

1 Egg white

2 c Milk

4 Egg yolks

TO MAKE THE CAKE: melt the chocolate in a small saucepan over very low heat. Add 1/4 cup of sugar and the butter and stir until melted. Whisk in the egg yolks. Cook stirring constantly until mixture reaches 160~ on a candy thermometer. Set aside to cool. In a mixing bowl, beat the egg whites until stiff. Add the remaining sugar and beat until glossy. Whisk 1/3 of the egg whites into the chocolate mixture. Fold in the remaining whites. Rinse 4 - 4 oz. heart shaped molds or ramekins with water; DO NOT DRY. Divide the chocolate mixture among the molds. Refrigerate for 24 hours. TO MAKE THE SAUCE: Remove as much skin as possible from the pistachios. Rinse quickly with boiling water, drain and then remove as much of the remaining skin as possible. Place the nuts in a food processor and pulse until ground. Add 1/3 cup of sugar and the egg white and process until mixture forms a paste. Place 3 T of the pistachio paste in a medium sized saucepan (save the rest for another use). Add the milk and bring mixture to a boil over medium heat. Remove from the heat and let steep for 5 minutes. Strain through a fine mesh sieve into another medium size saucepan. Set aside. Whisk together the egg yolks and the remaining sugar until thick and light. Whisk in half the strained milk; then whisk the mixture back into the remaining milk. Cook the sauce over low heat, stirring constantly until thick enough to coat the back of a spoon; do not let the mixture come to a boil. Refrigerate for 24 hours. TO SERVE: Spoon a pool of the sauce onto the center of each of 4 plates. Run the tip of a small knife around the inside edge of the molds. Dip them briefly into hot water and invert them onto the plates. -----

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<h1>Taillevents Chocolate Cake w/Pistachio Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 1/2 oz Best quality bittersweet <P>Chocolate 1/4 c Plus 2 t confectioners sugar <P>6 tb Unsalted butter <P>(room temperature 2 Eggs; separated <P>-----the sauce----- 1/2 c Shelled roasted pistachios <P>1 c Sugar <P>1 Egg white <P>2 c Milk <P>4 Egg yolks <P>TO MAKE THE CAKE: melt the chocolate in a small saucepan over very low heat. Add 1/4 cup of sugar and the butter and stir until melted. Whisk in the egg yolks. Cook stirring constantly until mixture reaches 160~ on a candy thermometer. Set aside to cool. In a mixing bowl, beat the egg whites until stiff. Add the remaining sugar and beat until glossy. Whisk 1/3 of the egg whites into the chocolate mixture. Fold in the remaining whites. Rinse 4 - 4 oz. heart shaped molds or ramekins with water; DO NOT DRY. Divide the chocolate mixture among the molds. Refrigerate for 24 hours. TO MAKE THE SAUCE: Remove as much skin as possible from the pistachios. Rinse quickly with boiling water, drain and then remove as much of the remaining skin as possible. Place the nuts in a food processor and pulse until ground. Add 1/3 cup of sugar and the egg white and process until mixture forms a paste. Place 3 T of the pistachio paste in a medium sized saucepan (save the rest for another use). Add the milk and bring mixture to a boil over medium heat. Remove from the heat and let steep for 5 minutes. Strain through a fine mesh sieve into another medium size saucepan. Set aside. Whisk together the egg yolks and the remaining sugar until thick and light. Whisk in half the strained milk; then whisk the mixture back into the remaining milk. Cook the sauce over low heat, stirring constantly until thick enough to coat the back of a spoon; do not let the mixture come to a boil. Refrigerate for 24 hours. TO SERVE: Spoon a pool of the sauce onto the center of each of 4 plates. Run the tip of a small knife around the inside edge of the molds. Dip them briefly into hot water and invert them onto the plates. ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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