March 11th, 2010
These beans are very productive and provide a useful crop for the freezer. It is important they should not be shredded finely for freezing, or the cooked result will be pulpy and tasteless. Only tender young beans without strings should be frozen. Best varieties for freezing : Carter’s Streamline; Carter;s White Monarch
Growing Runner beans will grow in most soils, but need liberal watering as dry soil will cause them to drop their flowers and the pods will not set. The beans should be
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March 5th, 2010
Roast Pork with crisp brown crackling is a rich and succulent dish. It can also be roasted without the rind, in the French manner. Either way it is delicious properly cooked and with the right accompaniments. This course show how to roast and carve pork and what to serve with it.
Pork is a relatively inexpensive meat, and can be roasted both on and off the bone. The meat is fat so one of its great virtues is that most of the main cuts can be roasted. Unlike lamb and beef, it is also practical to raost smaller weights of meat, because the outer layer of fat keeps it moist and shrinkage is kept to a minimum.
Pale meat, such as pork or veal, must be well cooked, never rare. Rare pork does
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March 1st, 2010
Unlike beef, mutton and to some extent, lamb, which need to be hung to tenderize the meat, pork is eaten fresh. It does not keep well, so you must be very careful where you store it and for how long. Thanks to modern cold storage, pork is no longer seasonal can be bought safely at any time of the year. But in hot weather it should be bought only from a refrigerated display.
** Easy Cooking Recipes** and ** Healthy Food**
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February 26th, 2010
Cantonese cooking also specializes in soups, especially turtle soup,steamed,roasted and grilled(broiled) pork and poultry dishes; “double pan” and large earthenware casserole type cooking. A great deal of clear chicken broth is used as a stock or base of light gravies and is preferred to the sugar used by other schools to achieve “sweetness”. And, of course, in keeping with the Taoist principle, underdone is well done, literally,in Canton! This is particularly true of their low oil, quick, stir fried “chow” dishes, a technique which originated in Yang Chow; hence the name.
Refer here **Cantonese Cooking Recipes** and ** Low Fat Recipes**
February 21st, 2010
Time can be saved by preparing meat dishes to be frozen, which can be eaten cold or reheated for serving. Pre-cooked joints, steaks and chops are not succesfully frozen, since the outer surface sometimes develops an off-flavour, and reheating will dry out the meat. Cold meat can be frozen in slices with or without sauce. Fried
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February 20th, 2010
Black, red and white currants are all frozen in the same way. They should be stripped from the stem with a fork and washed in ice chilled water, then dried gently. For later use un jam making, pack dry into polythene bags. For a dry sugar pack, use 8 oz sugar to 1 Ib prepared berries, mixing until most of the sugar is dissolved. Use 40 per cent syrup, if a syrup pack is preffered. Blackcurrants are particularly good to freeze as a syrup or as a pureee to use for drinks, puddings and ices, or as a sauce. To serve, thaw at room temperature for 45 minutes. Storage time: 1 year. Boskoop Giant and Wellington are best blackcurrant varieties for freezing.
** Currants Recipes** and ** Oriental Cuisine**
February 18th, 2010
Coconut Cookies
Ingredients
150g butter or margarine
1 tsp liquid sweetening (equal to 5 tbsp sugar)
1 1/4 metric cups wheat flour
5 tbsp dessiccated coconut
Topping
egg
desiccated coconut
Method
Cream the fat. Add liquid sweetening, coconut and wheat flour. Stir until well mixed. Roll into two bars about 4 cm in diameter. Chill. Cut the bars into 3/4 cm thick slices, brush with egg and dip into the desiccated coconut. Bake at 175 degrees C for 12-15 minutes until golden brown.
More ** Cookies Recipes** and ** Reunion Dinner**
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February 17th, 2010
Dannish Cookies
Ingredients
300 g plain sifted flour Pinch of salt
Vanilla
1 1/2 level tsp baking powder
300 g sugar
300g butter
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February 16th, 2010
Broad beans for freezing should be small and young, with tender outer skins, and it is best to plant a variety recommended for good flavour. Best varieties for freezing: Carter’s Green Leviathan; Green Longpod.
Growing Broad beans do best in rich ground. In mild areas, the seed can be planted in the early winter on a dry day when the ground is well broken up; some protecting during cold spells is advisable. Broad beans need good hoeing during growing, and
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