General kitchen advice

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?


Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.


Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    Cooking safety

    If a deep fat frying pan catches fire turn off the heat if it's safe to do so - but never lean over the pan to the controls.
    If the deep fat fryer oil starts to smoke don't put the food in. Turn off the heat and leave it to cool.











Laverbread and Crab Souffles with Cockle Sauce Recipe
Laverbread and Crab Souffles with Cockle Sauce Category Sauce Recipes 
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Ingredients And Procedures

--------------------------------THE SOUFFLES-------------------------------- 1 Boiled crab; -OR-

6 oz -Prepared Crabmeat

6 oz Prepared laverbread

-OR- nori or spinach 2 oz Butter

2 oz Flour

3/4 pt Milk

3 Eggs

1/2 ts Grated nutmeg

Salt & pepper --------------------------------COCKLE SAUCE-------------------------------- 1/4 pt White sauce from souffle mix

1/4 pt Whipping cream

4 oz Cockles or clams (shelled)

2 oz Prepared laverbread **

If the crab is whole, pull the body apart and pick out all the meat - discarding only the mouthpiece and the grey "dead man's fingers" that fringe the inside carapace. For extra flavour, make a stock with crab shell, flavoured with a piece of carrot and a quarter of onion, and boil down to a couple of well-flavoured tablespoons which can replace the equivalent milk in the basic white sauce given above. Prepare the white sauce; melt the butter in a small pan. Stir in the flour and fry gently until the mixture is still pale but sandy. Whisk in the milk slowly, beating till you have a thick sauce. Simmer for 5 minutes. Preheat the oven to 400 F (200 C) gas mark 6. Stir the crabmeat and prepared laverbread into the sauce. Season with salt, pepper and nutmeg. Separate the eggs. Beat the whites until quite stiff. By now the sauce will be cool enough to stir in the yolks. Fold in the whites, turning well to "tire" the mixture. Taste and adjust the seasoning. Butter eight small souffle dishes and spoon in the mixture, leaving a finger's worth for expansion. Bake for 10-12 minutes until puffed up and golden. Meanwhile make the cockle sauce. Heat up the reserved white sauce with the cream. Stir in the cockles and laverbread. Season with the salt and freshly milled pepper. Serve with the souffles as soon as they are ready. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias

 
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