Food and cooking tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

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?

Diet info

The Atkins’ Diet
First invented by doctor atkins in the sixities, the atkins diet achieved most of its fame during the last few years. Having many well known film stars amongst its supporters, it enables fat reduction whilst allowing many foods that are not normally available to dieters, eg pork and eggs.
With this diet you eat protein and fat, it is the carbs that are on the banned list. It is often referred to as a high protein, low carb, weight loss program.
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.
Unlike other diets, on the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

Pear-Walnut Bread Recipe

	Category	Holiday Recipes
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Ingredients And Procedures

1 Box honey-granola bread mix

-(16.1 ozs.) 1 c Pear nectar

1 Egg

1 cn Sliced pears, drained and

-chopped (8 ozs.) 1/2 c Walnuts, chopped

Preheat oven to 350 degrees F. Combine bread mix, nectar, and egg in a large bowl until well blended. Stir in chopped pears and nuts. Turn batter into greased and floured 8 1/2 x 4 1/2-inch loaf pan. Bake 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean. Cool bread 10 minutes in the pan on a wire rack. Remove from pan and cool completely on rack. Yield: 1 loaf Preparation Time: 5 minutes Baking Time: 45 to 55 minutes Recipe from: Parnets magazine, November 1986

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