Cooking tips

Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.

Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

Dieting tips

The Glycaemic Index Diet
The gi (or glycaemic index) weight loss regime is based around the gi (or glycaemic index), a list of types of food and a score illustrating the ease that the glucose and energy in the food gets converted to glucose in your body. The claim is that slow acting foods (ie those food types with a low Glycaemic score), keep you satisfied for a longer period of time and mean that you can take in fewer food without feeling you are missing out.
It is also extremely useful for individuals with diabetes, as the low GI types of food are useful in managing increases in glucose amount.

Uzvar (Dried Fruit Compote)

	Category	Fruit Recipes
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Ingredients And Procedures

4 oz Dried Prunes; Pitted

4 oz Raisins

8 oz Dried Apple Slices

8 oz Dried Pear Quarters

1 c Honey; Clover Or Wild

1 Cinnamon Stick

6 Whole Cloves

2 qt Apple Cider

Juice And Peel Of 1 Lemon Combine the fruit in a large pot and fill with enough cider to cover it by a third more. (The fruit will absorb a lot of liquid.) Add the cloves and lemon peel. Simmer until the larger pieces are cooked but not falling apart. Pour off the liquid into a pan and cook until reduced by 1/3rd. Add the honey, cinnamon, lemon juice, and fruit. Reheat, stirring. Taste, and add more lemon juice if needed. It should not be cloying sweet, the taste of the fruit should dominate. Serve warm in crystal or clear glass bowls. Keeps in the refrigerator for up to 2 weeks.

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<h1>Uzvar (Dried Fruit Compote)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 oz Dried Prunes; Pitted <P>4 oz Raisins <P>8 oz Dried Apple Slices <P>8 oz Dried Pear Quarters <P>1 c Honey; Clover Or Wild <P>1 Cinnamon Stick <P>6 Whole Cloves <P>2 qt Apple Cider <P>Juice And Peel Of 1 Lemon Combine the fruit in a large pot and fill with enough cider to cover it by a third more. (The fruit will absorb a lot of liquid.) Add the cloves and lemon peel. Simmer until the larger pieces are cooked but not falling apart. Pour off the liquid into a pan and cook until reduced by 1/3rd. Add the honey, cinnamon, lemon juice, and fruit. Reheat, stirring. Taste, and add more lemon juice if needed. It should not be cloying sweet, the taste of the fruit should dominate. Serve warm in crystal or clear glass bowls. Keeps in the refrigerator for up to 2 weeks. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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