Cooking tips

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

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!

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Cook safely

Consider using a thermostatically controlled deep fat fryer.
Keep the oven door shut.

Wine Sauce For Keftedes (Keftedes Tou Fournou Krasata)

	Category	Sauce Recipes
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Ingredients And Procedures

Karen Mintzias 1 c Tomato sauce

2 c Dry red wine

1 lg Bay leaf

2 Whole cloves

1/2 ts Dried oregano or marjoram

Salt & freshly ground pepper Prepare Keftedes Tiganites, but instead of frying, arrange close together on a baking pan approximately 8 x 11 x 2-inches. Bake for 10 minutes. Meanwhile, in a small pan combine the tomato sauce, red wine, bay leaf, cloves, oregano or marjoram, salt and pepper. Boil for 5 minutes then pour over the keftedes in the oven. Reduce the oven heat to 300 degrees and bake for 40 minutes. Remove the bay leaf and cloves and serve warm. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias

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<h1>Wine Sauce For Keftedes (Keftedes Tou Fournou Krasata)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Karen Mintzias 1 c Tomato sauce <P>2 c Dry red wine <P>1 lg Bay leaf <P>2 Whole cloves <P>1/2 ts Dried oregano or marjoram <P>Salt & freshly ground pepper Prepare Keftedes Tiganites, but instead of frying, arrange close together on a baking pan approximately 8 x 11 x 2-inches. Bake for 10 minutes. Meanwhile, in a small pan combine the tomato sauce, red wine, bay leaf, cloves, oregano or marjoram, salt and pepper. Boil for 5 minutes then pour over the keftedes in the oven. Reduce the oven heat to 300 degrees and bake for 40 minutes. Remove the bay leaf and cloves and serve warm. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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