There can not be a lot of individuals who do not like their food, but the human race, being what it is, I suppose that there are a few of them. However, for the rest of us, food is a font of daily enjoyment and, like a beverage, it is frequently used to denote a happy event. not only that, but different foodstuffs are used for the various meals or distinct events.
Festive meals were indubitably considered around the seasonal foodstuffs on hand, but some foods were transported huge distances for the benefit of those who could pay for them. For instance, my father thought it a grand treat to be given an orange in his stocking on Christmas Day 60 years in the past. How the times have altered! Very few kids would judge an orange a present, special or otherwise, any day of the year these days.
Nevertheless, the storage of foodstuff is still a daily affair and therefore, I have written a few good tips on storing foodstuff below, so that you will obtain the best from that which you have purchased or grown in your garden even a long time 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 anything 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 normal recipe and prepare the patties as usual. 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 normal. The outside of the hamburger will go crisp and the grease will be kept to the absolute minimum.
Salmon In The Papers: a fantastic 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 turn it over. When that side is dry the salmon is ready. It’ll take about an hour. If you want to eat it hot, peal the paper off straight away and dish up. 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 unsure when spaghetti is fit to be eaten, through a strand at a tiled wall. If it sticks, it is done.
Cheap And Cheerful: for a quick, healthy, unusual summer sandwich filling, pick some fresh, young dandelion leaves; wash them thoroughly; dress if you want and put between slices off a good loaf of bread.
Owen Jones, the author of this article, 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