Cooking with more consciousness.

The person whose job it is to prepare the food for the household (or group) has a very important duty to the health of the family or group.
It is not merely a situation of cooking for compliments, but the cook is the family (group) pharmacist behind the scene.
Food maketh the man.
The person who cooks for his/her family can do much to relieve stress, obesity and other ailments. If you love your family, you will love to see them healthy and happy.
A conscious chef will not only cook the food that his/her family (or group) likes, but will prepare it in such a way that it is not only pleasing to the eye but feeds body mind and spirit.
Food preparation is a science and not merely plonking food on a plate to fill tummies.

How to cook rice ( beginner )

The cop-out way to cook rice is to place rice into a saucepan with a lot of water and a teaspoon of salt and boil it rapidly until soft. Then drain, add a blop of butter and extra salt - if needed and serve.
A lot of vitamins are lost cooking it this way and the rice needs to be watched closely so that it does not burn.

Here are the methods described on the Tastic rice wrapper

COOKING METHODS

Follow the recommended cookinq method for perfect rice every time:

• 250 ml Tastic Rice, uncooked 1 cup)

• 625 ml Water (2 1/2 cups)

• 3-5 ml Salt (1/2 -1 tsp)

Serves 4-6

STOVE

• • Place the Tastic Rice, water and salt in a saucepan and bring to the boil.

• • Cover with lid and reduce heat.

• • Allow to simmer for 20-25 minutes until the water has been absorbed and the rice is tender, separate, fluffy and white

MICROWAVE

• • Place Tastic Rice, water and salt in a microwaveable dish.

• • Microwave on a medium/high setting for 20 - 25 minutes.

• • Remove from the microwave and allow to stand until all the water has been absorbed.

FOR SOFTER OR FIRMER RICE

• • For SOFTER rice, increase water by 125 ml (1/2 cup) and simmer for an additional five minutes.

• • For FIRMER rice, use less water and simmer for a shorter time.

Visit the "Home of Rice"

The secret Ingredient

Much goes into our food that we cannot see with our eyes.

We cannot see flavors, germs or smells.

There is a secret ingredient that is totally ignored.

Even people who use it in cooking are often unaware they are doing so.

Have you often wondered why granny's cooking is nicer than restaurant food?

It is that secret ingredient. Love from the heart.

That is if you have a loving granny

Food cooked with love definitely tastes nicer than food cooked for the purpose of making money or out of duty.

Preparing for Christmas fruitcake Baking day (absolute beginners)

The day before:

• Finding the recipe

• Buying the ingredients

• Finding or borrowing the baking pans

• Soaking the fruit

Baking day:

• I photocopy my recipe in big print and stick it on the fridge for easy referral

• Dress Comfortable. Use an apron if you have it. Flour has a way of getting onto ones clothes

• Clean the kitchen and clear the sink and working surfaces.

It is best to wash the dirty utensils immediately. One can get oneself tied in knots when one allow the dishes to pile up.

Preparing the work space

• Make sure your workspace is big enough.

• A plastic sheet over an ironing board can increase the work surface if you live in a caravan or small flat.

Oven and Pans

• Turn oven on take butter from freezer

• Prepare the baking pans and line them with wax paper or tin foil.

If you inherited old pans from granny, it is better to line them with tinfoil to cover rust spots or to prevent them from rusting.

• Get extra baking utensils and edible ingredients for little Mary or Johnny and space for them to make a mess where they will not bother you too much.

Final touches

• Measure out all the ingredients and group them in order of need.

• Put on your favorite relaxing music if you do not have a little Mary or Johnny,

• Make a cup of coffee or pour some of that fruit-soaking alcohol that is left over into a glass and have a sip now and again.

Follow the recipe.

Beware of the Tablespoon

Warning
Some of the recipes in this blog may date back to 1940. Over the years I have collected recipes from various sources. My own recipe collection started in 1968.
I have inherited old collections from aunts and parents.
I have also lived on three continents during his time and never thought to record the source of my clippings. Perhaps I never considering sharing them with anyone.
Beginners should only trust recipes given in grams and millilitres because cup and tablespoon measures may vary too much from country to country and from different sources within the same region.

When I post a recipe from one of my collections, I normally also post a few web links to similar recipes so that methods, measures and ingredients can be compared.

Here are examples of discrepancies in TABLESPOON MEASURES

TABLESPOON MEASURES:

• Margaret Powell (British) 1970 Tablespoon = 18 ml

• Australian and New Zealand Complete cooking 1973 = Tablespoon = 25 ml

• Best of Cooking (Hamlyn) - Tablespoon, (Australia) = 20 ml

• Best of Cooking (Hamlyn) - Tablespoon, (British) = 17,7 ml

• Best of Cooking (Hamlyn) - Tablespoon, (America) 14,2

• Indian Cooking, Chowhary 1952 - = Tablespoon = 25 ml

• Cook and Enjoy, De Villiers 1971 (South Africa) = Tablespoon = 12,5 ml

• Complete South African Cookbook (South Africa) 1979 Tablespoon = 12,5

• The Australian Women's weekly 1978 = 20 ml

I found the following Tablespoon references on the Internet

• British Tablespoon = 17,7 ml, 18 ml, 15 ml

• Australian Tablespoon = 20 ml or 25 ml

• Canadian Tablespoon = 15 ml

• American Tablespoon = 14,2, 14,79

• South African Tablespoon = 12,5 or 15 ml

Microwave Fruit Cake

I found this recipe in my mother's old recipe book. It seems like an interesting way to bake a fruit cake.

I have not tested it, so it is posted for interest and for experienced cooks. When I test it I shall add my own comments.

Microwave Fruit Cake

• 125g butter or margerine

• 500g box dry fruit mix

• 125 ml snipped dates

• 125 ml mixed peel

• 250ml soft brown sugar

• 5ml bicarb

• 180ml water

• 125 ml snipped cherries OR lOO ml yellow sultanas soaked in orange juice

• 125ml chopped nuts (any nuts or lpkt Brazil + 1/2 pkt Pecan)

• 50ml brandy

• 500ml cake flour

• 5ml mixed spice

• 3ml ginger

• 5ml cinnamon

• pinch of salt

• 2 large eggs ' "~

• 5ml baking powder

Method

• Use dish with a funnel in middle. (or ring tin)
  
• Lightly grease dish,
  
• put wax paper in bottom.
  
• Put funnel in.
  
• Microwave butter 30 seconds on High.
• Add cake mix (dried fruit), dates, peel, sugar, mixed with bicarb and water.
  
• Microwave 5 minutes on High.
  
• Add nuts, cherries/sultanas, brandy, flour, mixed spice, ginger, cinnamon, salt and fold in.
  

• Add beaten eggs.

• Pour into dish and

• Microwave 20 - 22 minutes on Medium or Medium Low.

Find similar recipes on the web Click

"Christmas craft ideas" websites review 20081107

"Free Christmas craft" website review:

www.christmas-joy.com
The following recipes on this website are all written out in a clear and easily to follow print with additional information and photographs.

Christmas Fruit Mince


Christmas Plum Pudding
The introduction to this recipe reads:
Introduction:
Although often confused with fruitcake, this classic Christmas dessert tastes more like a rich, dense spice cake. This version uses butter instead of the traditional suet and can be made with your choice of candied fruit, currants, or raisins.


Christmas Pudding
The introduction to this pudding recipe reads:
Introduction:
No traditional Christmas dinner is complete without pudding. It is best if allowed to mature for at least two days before serving, but it can be made up to three months ahead.

Makes 12 to 16 servings.
Preparation time: 5 hours and 3 days.

Christmas recipe review 2007