Cooking tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Cook safely

Keep the oven door shut.
If a deep fat frying pan catches fire never throw water over it, if you have a fire blanket, put it over the pan.

Wholemeal Red and Yellow Pepper Quiche with Pansies

	Category	Appetizer Recipes
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Ingredients And Procedures

-----------------------------------PASTRY----------------------------------- 2 c Whole wheat flour;8 oz,225g

1 pn -Salt

1/2 c Margarine, sunflower; cubed

-4 oz, 100g 1/2 c -Ice water; 4 fl oz, 125 ml

Butter; for greasing 1 pn Flour

----------------------------------FILLING---------------------------------- 1/2 c Butter; or margarine

-2 oz, 50 g 1 tb Sunflower oil

2 ea Onions; thinly sliced

1/2 ea Red pepper;seeded & thinly

-sliced 1/2 ea Yellow pepper; seeded & thin

-sliced 3 tb Pansies, purple; *

2 lg Eggs; or 3 small

1/2 c Cheddar or Gruyere cheese

-shredded, 2 oz 50 g 1 1/4 c Milk; 1/2 pint 275 ml

Sea salt & black pepper * The Latin name for pansies is Viola x wittrockiana, only use in amount specified "This colourful starter makes a great supper or lunch dish served with new green peas or a leafy salad. Its bright colours make it appealing to both adults and children and it easy to make." First make the flan case; sift the flour and salt into a large bowl and tip in the bran remaining in the sieve. Chop the margarine into the flour with a knife, then gently rub in with your fingertips until the mixture resembles fine breadcrumbs. Lift your fingers above the bowl as you rub to keep the mixture light or aerated (Anne's note: I would use a food processor). Add the iced water and mix with a knife until you have a firm dough. Lift out the dough, wrap in cling film (Saran) and chill in the fridge for 5-10 minutes. Heat the oven to 350F/180 C/gas 4. On a lightly floured marble or wooden surface, roll out

the dough thinly into a circle large enough to line a 8-0/20-24 cm flan dish. Grease the dish and line it with the dough. Set aside. To make the filling, heat the butter and oil in a shallow pan, put in the onions and peppers and sweat (cook) gently until the vegetables are soft but not coloured. Add the pansies. Whisk the eggs and stir in the grated cheese and milk. Season to taste. Pour the onion and pepper mixture into the egg mixture and stir well. Pour into the prepared flan case. Bake in the oven for 25-30 minutes., rising the heat a little if necessary, until the filling is nicely puffed up and the pastry is beginning to brown. Serve hot or cold.

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<h1>Wholemeal Red and Yellow Pepper Quiche with Pansies</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-----------------------------------PASTRY----------------------------------- 2 c Whole wheat flour;8 oz,225g <P>1 pn -Salt <P>1/2 c Margarine, sunflower; cubed <P>-4 oz, 100g 1/2 c -Ice water; 4 fl oz, 125 ml <P>Butter; for greasing 1 pn Flour <P>----------------------------------FILLING---------------------------------- 1/2 c Butter; or margarine <P>-2 oz, 50 g 1 tb Sunflower oil <P>2 ea Onions; thinly sliced <P>1/2 ea Red pepper;seeded & thinly <P>-sliced 1/2 ea Yellow pepper; seeded & thin <P>-sliced 3 tb Pansies, purple; * <P>2 lg Eggs; or 3 small <P>1/2 c Cheddar or Gruyere cheese <P>-shredded, 2 oz 50 g 1 1/4 c Milk; 1/2 pint 275 ml <P>Sea salt & black pepper * The Latin name for pansies is Viola x wittrockiana, only use in amount specified "This colourful starter makes a great supper or lunch dish served with new green peas or a leafy salad. Its bright colours make it appealing to both adults and children and it easy to make." First make the flan case; sift the flour and salt into a large bowl and tip in the bran remaining in the sieve. Chop the margarine into the flour with a knife, then gently rub in with your fingertips until the mixture resembles fine breadcrumbs. Lift your fingers above the bowl as you rub to keep the mixture light or aerated (Anne's note: I would use a food processor). Add the iced water and mix with a knife until you have a firm dough. Lift out the dough, wrap in cling film (Saran) and chill in the fridge for 5-10 minutes. Heat the oven to 350F/180 C/gas 4. On a lightly floured marble or wooden surface, roll out <P>the dough thinly into a circle large enough to line a 8-0/20-24 cm flan dish. Grease the dish and line it with the dough. Set aside. To make the filling, heat the butter and oil in a shallow pan, put in the onions and peppers and sweat (cook) gently until the vegetables are soft but not coloured. Add the pansies. Whisk the eggs and stir in the grated cheese and milk. Season to taste. Pour the onion and pepper mixture into the egg mixture and stir well. Pour into the prepared flan case. Bake in the oven for 25-30 minutes., rising the heat a little if necessary, until the filling is nicely puffed up and the pastry is beginning to brown. Serve hot or cold. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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