There can not be many people who do not like their food, but the human race, being what it is, I expect that there are a few of them. However, for the rest of us, food is a font of daily pleasure and, like a beverage, it is often employed to commemorate a celebration. not only that, but different foods are served for the different meals or distinct celebrations.
Celebratory meals were undoubtedly considered around the seasonal foods on hand, but a number of foodstuffs were ferried huge distances for the benefit of those who could pay for them. For example, my Dad deemed it a great treat to be given an orange in his stocking on Christmas Day sixty years past. How the times have altered! Very few children would judge an orange a gift, special or not, any day of the year in our time.
Nevertheless, the preservation of food is still a daily concern and so, I have written a few good guidelines on preserving food underneath, so that you will obtain the best from what you have purchased or grown in your garden even a long while later.
The Quickest Quiche: a quiche is the conventional healthy fast food and this is one of the best quick ways to make one. Put one onion, four eggs four ounces/125 grammes of butter, half a pint/250 ml milk, baking powder, 2 ounces/60 grammes of grated Cheddar cheese, parsley, salt and pepper and anything else you like into a strong food mixer/blender. Whirl it all up together and pour it into an appropriate dish, lined if you have it with some pre-made, shop bought, pastry. Bake at 190C/375F/Gas Mark 6 for 40 minutes. It serves four and is delicious.
Heavenly Hamburgers: next time you make hamburgers, do not salt the meat before cooking them. Use your usual recipe and prepare the patties as normal. Then, put a handful of sea salt in your favourite heavy duty frying pan and heat it up to very hot. Drop the hamburgers onto the salt and cook as normal. The outside of the hamburger will go crisp and the grease will be kept to the bare minimum.
Salmon In The Papers: a fantastic way to cook a whole salmon is to cook it in newspaper. You ought to try it. Prepare your salmon according to your favourite recipe. Then wrap in three or four thoroughly drenched sheets of newspaper (any one). Make a nice parcel out of it; as neat as you can. Place the soaking-wet parcel on a baking tray in the centre of a moderate oven. Bake until the paper is dry on the top and then turn it over. When that side is dry the salmon is ready. It’ll take about an hour. If you want to eat it hot, peal the paper off straight away and serve. If you want to eat it cold, leave the package until it is cold and then unwrap. Either way the skin will stick to the newspaper.
Off The Wall: if you are unsure when spaghetti is fit to be eaten, through a strand at a tiled wall. If it sticks, it is done.
Cheap And Cheerful: for a quick, healthy, extraordinary summer sandwich filling, pick some fresh, young dandelion leaves; wash them thoroughly; dress if you wish and put between slices off a good loaf of bread.
Owen Jones, the writer of this article, writes on many subjects, but is currently involved with researching the Rival Versaware crock pot. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots
categories: crock pots,recipes,kitchen,gourmet,nutrition,food,health,fitness,hobbies,recreation,reviews,other,uncategorized,business