by
Paul
Benhaimschemes'. Take these recipes with a 'pinch of (sea) salt', follow
your instinct and experiment.
If you must cook, stick to the following guide-lines:
Cook for as little time as possible, using the least possible amount
of heat;
Use as little water as possible, without burning;
Add fresh oils and live foods AFTER cooking;
Keep lid on whilst cooking to save the aroma;
Steam rather than bake or boil vegetables - or for a change try
them raw;
For recipes that need finely chopped garlic, grate on coarse part of
grater;
Never toss a salad in oil and vinegar dressing until ready to serve,
as the acid vinegar makes salad greens limp;
Use serrated knife for slicing tomatoes;
After peeling and cutting onions, wash hands and rub with salt,
parsley or coriander leaves to help alleviate smell;
Before making custard or heating milk, rinse saucepan with cold
water which helps cleaning afterwards;
When cleaning up, always wash floury surfaces with cold water
first, as hot water makes the flour stick;
To encourage bread dough to rise more quickly, place inside a
large polythene bag, close the neck and place in warm place;