General tips

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Weight loss

The Glycaemic Index Diet
The gi index weight loss regime is linked to the gi index, a list showing foods and an indicator of the speed with which the glucose and energy in the food type gets converted to sugar in the dieters bloodstream. The claim is that long-acting foods (ie with a low Gi number), suppress your appetite and help to take in fewer food without feeling you are missing out.
It's also extremely useful for diabetes sufferers, as the low GI food types are beneficial in controlling surges in blood sugar levels.

Aubergine with Lentils - Phad Makhua Sai Thua Khiew Recipe

	Category	Vegetable Recipes
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Ingredients And Procedures

Stephen Ceideburg 1/4 lb Lentils

1/2 ts Salt

8 oz Aubergine (eggplant)

4 Cloves garlic

1 Fresh chili

2 tb Vegetable oil

1 tb Fish sauce

4 tb Water

10 Mint leaves

Cover the lentils with boiling water and leave for 2 hours. Drain, cover with fresh water, add salt, bring to the boil and cook, covered for 1/2 hour. Drain. Cut the aubergines lengthwise into 4 pieces and then cut these quarters into 5-cm (2-inch) pieces. Pound the garlic and chili together. Then fry them in the vegetable oil until golden. Add the lentils, fish sauce, aubergine pieces and water to the garlic and chili in the pan. Continue frying for 2-3 minutes until the aubergine is cooked. Add the mint leaves, turn the mixture just once with a spoon, and remove from the heat. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg

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<h1>Aubergine with Lentils - Phad Makhua Sai Thua Khiew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Stephen Ceideburg 1/4 lb Lentils <P>1/2 ts Salt <P>8 oz Aubergine (eggplant) <P>4 Cloves garlic <P>1 Fresh chili <P>2 tb Vegetable oil <P>1 tb Fish sauce <P>4 tb Water <P>10 Mint leaves <P>Cover the lentils with boiling water and leave for 2 hours. Drain, cover with fresh water, add salt, bring to the boil and cook, covered for 1/2 hour. Drain. Cut the aubergines lengthwise into 4 pieces and then cut these quarters into 5-cm (2-inch) pieces. Pound the garlic and chili together. Then fry them in the vegetable oil until golden. Add the lentils, fish sauce, aubergine pieces and water to the garlic and chili in the pan. Continue frying for 2-3 minutes until the aubergine is cooked. Add the mint leaves, turn the mixture just once with a spoon, and remove from the heat. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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