Food and cooking tips

Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.


A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?


Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.






Orange Sauterne Jelly Recipe
Orange Sauterne Jelly Category Jelly Recipes 
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Ingredients And Procedures
Ingredients
3 1/2cuporange juice, fresh, strained
1 1/2cupsauterne, good quality
1teaspoonlemon juice, fresh
3 1/4cupsugar
1eachfruit pectin, box, powdered, light
6eachtarragon, fresh, sprigs

Directions:

Place orange juice, sauterne, and lemon juice in heavy saucepan. Mix together 3/4 cup sugar and the powdered light fruit pectin. Add to wine mixture. Cook over high heat, stirring constantly, until mixture comes to a hard boil. Stir in remaining sugar. Bring to a rolling boil, stirring constantly. Boil for 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into hot sterilized jars, add sprigs of tarragon, and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks).

Servings: makes 6 - 1/2 pint jars

Notes: Sauterne may be replaced by other white wines in this sweet tart jelly. The flavor lends itself for use both as a spread on breads and as a meat glaze. It can also be reheated for use as a dessert sauce on ice cream, sliced oranges, or berries.
 
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