General cooking tips

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Dieting tips

The Zone Diet
The Zone diet is a weight loss program first created by Barry Sears in a series of books and publications. The Zone diet is not particularly a fat reduction diet, but some people find that they really reduce body weight by following the zone diet.
The supposed science behind the Zone Diet is that if you were to gain control of the secretion of insulin and glucogen (two hormones), then your body releases eicosanoids which, in turn puts the body in a balanced state that is far more healthy than usual, this is referred to as 'the zone'.
Sears alleges that if you get into this 'zone', your metabolism is perfectly balanced and, as a consequence, does not build up layers of fat.
The main method of the zone system is to monitor and control the ratio of carbs to proteins, and to ensure your diet has increased levels of Omega 3 fish oils.

Garlic Or Shallot Jelly Recipe

	Category	Jelly Recipes
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Ingredients And Procedures

1/2 c Finely chopped garlic

-OR- Shallots 3 c White wine vinegar (about)

2 c Water

6 c Sugar

6 fl Liquid pectin; OR

4 oz Dry pectin

Food coloring (optional) In a 2 to 2.5 quart pan, combine garlic or shallots and vinegar. Simmer gently, uncovered, over medium heat for 15 minutes. Remove from heat and pour into a 1 qt. glass jar; cover and let stand at room temperature for 24 to 36 hours. Pour flavored vinegar through a wire strainer into a bowl pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible; discard residue. Measure liquid & add vinegar if needed to make 2 cups. To use liquid pectin: In a 5 to 6 qt. kettle, combine flavored vinegar, water and sugar. Bring to a full rolling boil over medium high heat. Stir in pectin and bring to a boil that cannot be stirred down. Boil, stirring constantly, for 1 minute. To use dry pectin: In a 5 to 6 qt. kettle, combine flavored vinegar and pectin. Bring to a full rolling boil over medium high heat, then stir in the sugar. Stirring constantly, bring to a boil that cannot be stirred down, and boil for 2 minutes. If desired, stir in 2 drops red, yellow or orange food coloring. Skim off and discard foam, then spoon hot jelly into hot sterilized 1/2 canning jars to within 1/4 inch of rim. Wipe rims clean with a damp cloth; top with scalded lids and bands. Place jars on a rack in a canning kettle and cover with boiling water. Bring to simmering and simmer for 10 minutes. Lift jars from canner and set on folded towels to cool. FROM: ANDREA BOTTINI (GTDD49B)

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<h1>Garlic Or Shallot Jelly</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Finely chopped garlic <P>-OR- Shallots 3 c White wine vinegar (about) <P>2 c Water <P>6 c Sugar <P>6 fl Liquid pectin; OR <P>4 oz Dry pectin <P>Food coloring (optional) In a 2 to 2.5 quart pan, combine garlic or shallots and vinegar. Simmer gently, uncovered, over medium heat for 15 minutes. Remove from heat and pour into a 1 qt. glass jar; cover and let stand at room temperature for 24 to 36 hours. Pour flavored vinegar through a wire strainer into a bowl pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible; discard residue. Measure liquid & add vinegar if needed to make 2 cups. To use liquid pectin: In a 5 to 6 qt. kettle, combine flavored vinegar, water and sugar. Bring to a full rolling boil over medium high heat. Stir in pectin and bring to a boil that cannot be stirred down. Boil, stirring constantly, for 1 minute. To use dry pectin: In a 5 to 6 qt. kettle, combine flavored vinegar and pectin. Bring to a full rolling boil over medium high heat, then stir in the sugar. Stirring constantly, bring to a boil that cannot be stirred down, and boil for 2 minutes. If desired, stir in 2 drops red, yellow or orange food coloring. Skim off and discard foam, then spoon hot jelly into hot sterilized 1/2 canning jars to within 1/4 inch of rim. Wipe rims clean with a damp cloth; top with scalded lids and bands. Place jars on a rack in a canning kettle and cover with boiling water. Bring to simmering and simmer for 10 minutes. Lift jars from canner and set on folded towels to cool. FROM: ANDREA BOTTINI (GTDD49B) <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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