Cooking advice

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.


Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.


Weight loss info

The Glycaemic Index Diet
The glycaemic index diet system is reliant on the gi (or glycaemic index), a list of types of food and a score representing the rapidity with which the glucose and energy of the food gets changed to glucose in the dieters blood stream. The theory is that long-acting food types (ie those food types with a low Glycaemic score), keep you satiated for longer and mean that you can injest less food without feeling you are missing out.
It is also very useful for diabetes sufferers, as the low GI types of food are useful in preventing surges in blood sugar amount.











Bara Brith (Currant Bread) Welsh Recipe
Bara Brith (Currant Bread) Welsh Category Bread Recipes 
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Ingredients And Procedures

1/4 lb Dried fruit

4 oz Candied peel

1 pt Warm water

1/2 ts Mixed spice

2 lb Plain flour

2 ts Salt

6 oz Lard

1 oz Fresh yeast

1/2 lb Demerara sugar

2 Eggs

Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes. Soak the fruit and candied peel in

the water with the spice. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough. Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough. Knead well, leave to rise and knock back; blend in the drained fruit and knead again. Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes. Originally, in some recipies, the fruit content would have been fresh currants or blackberries. Bara Brith is often served as part of the traditional Welsh tea. It can also be purchased at many of the small bakeries found throughout Wales. British Cookery (BTA/BFPC)

 
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