There can not be many individuals who do not enjoy their food, but the human race, being what it is, I presume that there are a few of them. However, for the remainder of us, food is a source of every day delight and, like a beverage, it is often employed to mark a happy event. not only that, but different foodstuffs are used for the various meals or distinct events.
Celebratory meals were indubitably planned around the seasonal foodstuffs available, but some foods were ferried huge distances for the consumption of those who could meet the expense of them. For example, my Dad considered it a grand luxury to get an orange in his stocking on Christmas Day sixty years in the past. How the times have altered! Very few kids would deem an orange a gift, special or not, any day of the year in our time.
Nevertheless, the preservation of foodstuff is still a daily concern and therefore, I have listed a couple of good guidelines on preserving foodstuff below, so that you will obtain the best from that which you have bought or grown in your garden even a long while afterward.
The Quickest Quiche: a quiche is the conventional healthy fast food and this is one of the best quick ways to make one. Put one onion, four eggs four ounces/125 grammes of butter, half a pint/250 ml milk, baking powder, 2 ounces/60 grammes of grated Cheddar cheese, parsley, salt and pepper and whatever else you like into a strong food mixer/blender. Whirl it all up together and pour it into an appropriate dish, lined if you have it with some pre-made, shop bought, pastry. Bake at 190C/375F/Gas Mark 6 for 40 minutes. It serves four and is delicious.
Heavenly Hamburgers: next time you make hamburgers, do not salt the meat before cooking them. Use your traditional recipe and make the patties as normal. Then, put a handful of sea salt in your favourite heavy duty frying pan and heat it up to very hot. Drop the hamburgers onto the salt and cook as usual. The outside of the hamburger will go crisp and the fat will be kept to the absolute minimum.
Salmon In The Papers: a great way to cook a whole salmon is to cook it in newspaper. You ought to try it. Prepare your salmon according to your favourite recipe. Then wrap in three or four thoroughly drenched sheets of newspaper (any name). Make a nice parcel out of it; as neat as you can. Place the soaking-wet parcel on a baking tray in the centre of a moderate oven. Bake until the paper is dry on the top and then flip it over. When that side is dry the salmon is done. It'll take about an hour. If you want to eat it hot, peal the paper off straight away and serve. If you want to eat it cold, leave the package until it is cold and then unwrap. Either way the skin will stick to the newspaper.
Off The Wall: if you are uncertain when spaghetti is cooked, through a strand at a tiled wall. If it sticks, it is done.
Cheap And Cheerful: for a quick, healthy, extraordinary summer sandwich filling, pick some fresh, young dandelion leaves; wash them thoroughly; dress if you wish and put between slices off a good loaf of bread.
Celebratory meals were indubitably planned around the seasonal foodstuffs available, but some foods were ferried huge distances for the consumption of those who could meet the expense of them. For example, my Dad considered it a grand luxury to get an orange in his stocking on Christmas Day sixty years in the past. How the times have altered! Very few kids would deem an orange a gift, special or not, any day of the year in our time.
Nevertheless, the preservation of foodstuff is still a daily concern and therefore, I have listed a couple of good guidelines on preserving foodstuff below, so that you will obtain the best from that which you have bought or grown in your garden even a long while afterward.
The Quickest Quiche: a quiche is the conventional healthy fast food and this is one of the best quick ways to make one. Put one onion, four eggs four ounces/125 grammes of butter, half a pint/250 ml milk, baking powder, 2 ounces/60 grammes of grated Cheddar cheese, parsley, salt and pepper and whatever else you like into a strong food mixer/blender. Whirl it all up together and pour it into an appropriate dish, lined if you have it with some pre-made, shop bought, pastry. Bake at 190C/375F/Gas Mark 6 for 40 minutes. It serves four and is delicious.
Heavenly Hamburgers: next time you make hamburgers, do not salt the meat before cooking them. Use your traditional recipe and make the patties as normal. Then, put a handful of sea salt in your favourite heavy duty frying pan and heat it up to very hot. Drop the hamburgers onto the salt and cook as usual. The outside of the hamburger will go crisp and the fat will be kept to the absolute minimum.
Salmon In The Papers: a great way to cook a whole salmon is to cook it in newspaper. You ought to try it. Prepare your salmon according to your favourite recipe. Then wrap in three or four thoroughly drenched sheets of newspaper (any name). Make a nice parcel out of it; as neat as you can. Place the soaking-wet parcel on a baking tray in the centre of a moderate oven. Bake until the paper is dry on the top and then flip it over. When that side is dry the salmon is done. It'll take about an hour. If you want to eat it hot, peal the paper off straight away and serve. If you want to eat it cold, leave the package until it is cold and then unwrap. Either way the skin will stick to the newspaper.
Off The Wall: if you are uncertain when spaghetti is cooked, through a strand at a tiled wall. If it sticks, it is done.
Cheap And Cheerful: for a quick, healthy, extraordinary summer sandwich filling, pick some fresh, young dandelion leaves; wash them thoroughly; dress if you wish and put between slices off a good loaf of bread.
About the Author:
Owen Jones, the writer of this piece, writes on many subjects, but is currently involved with researching the Rival Versaware crock pot. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots