General kitchen advice

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Losing weight

The Glycaemic Index Diet
The gi (or glycaemic index) diet is linked to the gi (or glycaemic index), a chart showing foods and a score illustrating the ease with which the carbohydrates of the food type gets converted to sugar in the dieters body. The claim is that slow release types of food (ie those food types with a low Gi number), keep you feeling full longer and mean that you can consume less food without feeling you are always hungry.
It is also extremeley effective for folk with diabetes, as the low GI food types are beneficial in controlling rises in blood glucose levels.

Jelly-Filled Pears In Puff Pastry with Caramel Sauce Recipe

	Category	Jelly Recipes
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Ingredients And Procedures

-----------------------------------SAUCE----------------------------------- 1 1/3 c Sugar

7 tb Water

1 c Whipping cream

1 tb Calvados or other apple

-brandy -----------------------------------PEARS----------------------------------- 4 Small Bartlett pears (about

-5 oz ea), peeled 4 ts Red currant jelly

1 pk (17 1/4 oz) frozen puff

-pastry (2 sheets), thawed 1 Egg yolk, beaten to blend

-(glaze) Vanilla ice cream (opt) FOR SAUCE: Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep-amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush to dissolve any sugar crystals. Remove from heat. Carefully stir in cream (mixture will bubble vigorously). Cool. Stir in Calvados. (Can be made 1 day ahead. Cover and chill). FOR PEARS: Cut off top 1 1/2 inches from stem end of pears and reserve. Core each pear through the top, leaving bottom intact. Spoon 1 teaspoon jelly into hole in each pear. Replace stem end. On work surface, roll out each pastry sheet to 18x15 inch rectangle. Cut out four 8 inch rounds and four 2 inch rounds. Reserve scraps. Place pear in center of each 8 inch pastry round. Gather pastry around each pear and pinch pastry to hold in place (stem end will be exposed). Brush pastry with egg glaze. Make hole in center of each two inch pastry round. Fit 1 round over stem of each pear to form top. Press firmly against pastry bottom to seal. Brush pastry top with egg glaze. Cut

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<h1>Jelly-Filled Pears In Puff Pastry with Caramel Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-----------------------------------SAUCE----------------------------------- 1 1/3 c Sugar <P>7 tb Water <P>1 c Whipping cream <P>1 tb Calvados or other apple <P>-brandy -----------------------------------PEARS----------------------------------- 4 Small Bartlett pears (about <P>-5 oz ea), peeled 4 ts Red currant jelly <P>1 pk (17 1/4 oz) frozen puff <P>-pastry (2 sheets), thawed 1 Egg yolk, beaten to blend <P>-(glaze) Vanilla ice cream (opt) FOR SAUCE: Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep-amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush to dissolve any sugar crystals. Remove from heat. Carefully stir in cream (mixture will bubble vigorously). Cool. Stir in Calvados. (Can be made 1 day ahead. Cover and chill). FOR PEARS: Cut off top 1 1/2 inches from stem end of pears and reserve. Core each pear through the top, leaving bottom intact. Spoon 1 teaspoon jelly into hole in each pear. Replace stem end. On work surface, roll out each pastry sheet to 18x15 inch rectangle. Cut out four 8 inch rounds and four 2 inch rounds. Reserve scraps. Place pear in center of each 8 inch pastry round. Gather pastry around each pear and pinch pastry to hold in place (stem end will be exposed). Brush pastry with egg glaze. Make hole in center of each two inch pastry round. Fit 1 round over stem of each pear to form top. Press firmly against pastry bottom to seal. Brush pastry top with egg glaze. Cut     <p>
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