General tips

Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

Dieting 101

The Glycaemic Index Diet
The gi index weight loss regime is based on the gi (or glycaemic index), a chart showing types of food and a score representing the rapidity that the glucose and energy of the food type gets changed to glucose in your system. The believe is that slow release food types (ie those with a low Glycaemic index score), keep you satiated for longer and help you to eat fewer food without feeling you are always hungry.
It's also very beneficial for sufferers from diabetes, as the low GI foods are beneficial in controlling surges in glucose levels.

Rabbit, Veal Or Chicken Stew with Herbs & Barley Recipe

	Category	Stew Recipes
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Ingredients And Procedures

2 oz Butter

2 1/2 lb Rabbit, stewing veal or

-chicken joints 1 lb Leeks, thickly sliced

4 Cloves garlic, chopped

-finely 6 oz Pot barley

3 3/4 c Water

3 T Wine vinegar

2 Bay leaves

-salt -pepper 1 T Dried sage

Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned. Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or till the meat is really tender and ready to fall from the bone. Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable.

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<h1>Rabbit, Veal Or Chicken Stew with Herbs & Barley</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 oz Butter <P>2 1/2 lb Rabbit, stewing veal or <P>-chicken joints 1 lb Leeks, thickly sliced <P>4 Cloves garlic, chopped <P>-finely 6 oz Pot barley <P>3 3/4 c Water <P>3 T Wine vinegar <P>2 Bay leaves <P>-salt -pepper 1 T Dried sage <P>Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned. Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or till the meat is really tender and ready to fall from the bone. Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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