General 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.

Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Prune and Almond Tart Recipe

	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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<h1>Prune and Almond Tart</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>5 dl Brewed hot strong black tea <P>- such as Earl Grey (*) 1 lb Prunes; pitted <P>35 g Whole almonds; unblanched <P>1 Egg; lightly beaten <P>5 tb Granulated sugar <P>2 tb Plum eau-de-vie; or brandy <P>1 7/8 dl Heavy cream <P>1 Flaky sweet pastry shell <P>- partially baked and cooled 1 tb Confectioners' sugar <P>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 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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