General cooking tips

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.


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.


Buy Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:
  • apples
  • bell peppers
  • celery
  • cherries
  • imported grapes
  • nectarines
  • peaches
  • pears
  • potatoes
  • red raspberries
  • spinach
  • strawberries
All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.












Prune and Almond Tart Recipe
Prune and Almond Tart Category Fruit Recipes 
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Ingredients And Procedures

5 dl Brewed hot strong black tea

- such as Earl Grey (*) 1 lb Prunes; pitted

35 g Whole almonds; unblanched

1 Egg; lightly beaten

5 tb Granulated sugar

2 tb Plum eau-de-vie; or brandy

1 7/8 dl Heavy cream

1 Flaky sweet pastry shell

- partially baked and cooled 1 tb Confectioners' sugar

Units conversion: 5 dl hot tea = 2 cups; 35 g almonds = 1/4 cup; 1 7/8 dl cream = 3/4 cup) (*) Be sure to make a good, strong tea (about 1 tablespoon of loose Earl Grey to 5 dl of water). At least 1 hour before preparing the tart, pour the hot tea over the prunes. Set aside to marinate. Preheat the oven to 190 oC (375 oF). Grind the almonds to a fine powder. Add the egg, sugar, eau-de-vie and cream. Process until very smooth. Thoroughly drain the prunes, discarding the soaking liquid. Carefully arrange the prunes in the cooled tart shell (2 layers). Pour the almond filling over the prunes. Place the tart in the center of the oven, and bake until the filling is set and the tart shell is nicely browned, about 45 minutes. Remove from the oven and sprinkle on the confectioners' sugar. Cool on a rack. Serve at room temperature. From: Patricia Wells, Bistro cooking, Arrow, 1992, ISBN 0-09-992340-8

 
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