General cooking tips

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?


Buy Local Food : With local food you'll get exceptional taste and freshness, strengthen your local economy, support endangered family farms, safeguard your family's health, and protect the environment.


Losing weight

The Atkins’ Diet
Although it originated back in the 1960s, the atkins diet has been one of the most popular weight loss systems over the last few years. Although highly controversial, it supposedly allows weight loss whilst encouraging you to eat foods that are normally considered bad for diets, such as bacon and eggs.
Unlike other diets, with the atkins diet you eat protein and fat, it is carbohydrates that need to be avoided. It is referred to as a low carbohydrate/high protein, weight loss regime.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
With the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.













Delice Aux Noisettes Recipe
Delice Aux Noisettes Category Nut Recipes 
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Ratings 0 
Ingredients And Procedures

1 10-in prebaked quiche shell

1 1/2 c Hazelnuts

1 1/4 c Granulated sugar

1 pn Cream of tartar

1 1/2 c Heavy cream

2 tb Confectioners' sugar

1/2 tb Vanilla

2 lg Eggs

PREHEAT OVEN TO 375F. Whip 1/2 cup of the cream in a chilled bowl or over ice till soft peaks form, then add the confectioners' sugar and vanilla and beat just to stiff peaks. Place in strainer lined with cheesecloth and set over a bowl. Place the hazelnuts on a tray in the oven for about 10 minutes. Do not let them burn. Take them out and skin them. Keep 1/2 cup of the nuts warm. In a stainless steel or aluminum saucepan, heat 1/2 cup of the sugar and 3 tablespoons of water to boiling. Add a pinch of cream of tartar and continue cooking to a light brown color. Lightly oil a baking sheet with 1 to 2 tablespoons of oil. When the syrup is a light brown, pour the 1/2 cup of warmed nuts into it and stir with a wooden spoon to coat the nuts evenly. Immediately pour them out onto the oiled baking sheet. Let cool, 10 minutes, to make nougatine. Grind the remaining 1 cup nuts with 3/4 cup of the sugar in a food processor to form nut butter. This will take

from 6 to 10 minutes. The food processor may have to be scraped down from time to time, but the oils must emerge and it must be somewhat like a peanut butter. When the nougatine is cooled and hardened, chop it coarsely with a knife into pieces small enough to eat. Mix 1 cup of cream and the eggs together, add to nut butter and pour into a quiche shell. Sprinkle the nougatine over the top. Bake 25 to 35 minutes until browned and set. Serve the quiche tepid with dollops of whipped cream placed on the top with a tablespoon. Or decorate with whipped cream piped through a pastry bag.

 
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