A COOKING lesson for parents is being held at a junior school as part of a Pounds 10,000 plan by the county's health authority to improve how children eat. Omelettes and fresh fruit pot puddings will be among some of the recipes taught at the demonstration at Langley Mill Junior School next Tuesday.
Youngsters in Bath have been learning about healthy eating. Children attending the Tumble Tots sessions at St Philip and St James' Church Hall, in Odd Down were given a lesson about nutritious foods. As part of the organisation's Eat Fit Keep Fit campaign, the manager of the Sainsbury's store being built at Odd Down, Steve Jones, gave out fresh fruit for the children to try. Parents received healthy eating booklets, which contain recipes families can prepare and cook together.
Abarbecue doesn't have to be an unsophisticated feast for a crowd of tipsy carnivores. The delicate smoky flavours, imparted by the charcoal grilling, add a wonderful extra dimension to fish, vegetables and even fruit. These recipes are ideal for an elegant, small dinner party al fresco, full of fresh summery flavours and glorious colours. To start with, a tenderstem broccoli, scattered with creamy goat's cheese and drizzled with a sundried tomato dressing gets the taste buds going and is a feast for the eyes as much as for the palate. Sirloin steak, marinated to perfect tenderness, comes with a zingy, fresh salsa verde, and irresistibly crunchy chips. Finish up with barbecued peaches with Pimm's cream: summer on a plate (whatever the weather).
Abarbecue doesn't have to be an unsophisticated feast for booze- soaked carnivores. The delicate smoky flavours imparted by charcoal grilling add a wonderful extra dimension to fish, vegetables and even fruit. These recipes are ideal for an elegant, small dinner party al fresco, full of fresh summery flavours and glorious colours. To start with, tenderstem broccoli, scattered with goat's cheese and drizzled with a sundried tomato dressing gets the tastebuds going and is a feast for the eyes as well as the palate. Sirloin steak, marinated to perfect tenderness, comes with a zingy salsa verde and crunchy chips. I also like to slice a few onions - either red or white is fine - and halve some mushrooms to throw on the barbecue while I'm cooking the steaks. Finish up with barbecued peaches w...
THE man with one of the longest names on TV, and one of the biggest appetites, returns with a new series - as clearly there aren't enough food programmes on Channel 4 at the moment. In River Cottage Everyday, which starts on Thursday, he takes a different food theme every week - from meat and fish to fruit and bread - and provides a range of recipes to get us cooking with fresh ingredients. Born Hugh Christopher Edmund Fearnley-Whittingstall on January 14 1965 in London, he was brought up in Gloucestershire and educated at Eton and Oxford. 2 He delved into the world of food as a junior chef at the River Caf. But he found he was too messy and disorganised to work in someone else's kitchen and was consequently fired after eight months. He found his forte writing about food instead. 3 Th...
ProPoints is the plan that allows you to eat the food you love and still lose weight. Over the next 14 pages you can plan your meals for a week (including a Saturday night curry!) ProPoints explained Use the following recipes to create a weekly meal plan based on a daily ProPoints values allowance of 29. All breakfasts are 5; lunch is 8; dinner 11. Your remaining 5 daily ProPoints values are left for your essential calcium-rich foods (ie, a pint of skimmed milk a day, or 1/2 a pint of milk and a small (125g) pot of low-fat yoghurt). You also get a weekly allowance of 49 ProPoints values for when you eat out or simply fancy a treat - over the next 14 pages, we suggest a daily snack (or perhaps a glass of wine!) which accounts for 5 of your 49 bonus ProPoints values. And don't forget tha...
...Stir 1tsp extra virgin olive oil and a few fresh basil leaves into the sauce. Drain and add the spa...WEEK 3 MONDAY. BREAKFAST. Fresh Fruit Salad and Yoghurt. Mix half a banana, half an appl...
JAMIE Oliver's plans to revolutionise school dinners are a non- starter...because they take too long to make. Even if he does get the extra funding - his meals cost 10p more than the current allowance of 37p per pupil - dinner ladies say they do not have enough hours in the day to scrape and peel the mountains of fresh fruit and veg his recipes need.
AWelsh countryside, the fruits of the elder tree have for centuries been used in cooking - and it is said even magic! ALDERWICKS ELDERFLOWER FRESH BERRY BEST MUSIC Perspectives: Hugh Laurie Down by the River (ITV1 Wales, tonight, 10.15pm) Once believed to have the power to ward off evil, today the tree is better known for the wine made from its fruit and flowers. I WAS only just coming to terms with the quintessentially English Hugh Laurie playing a bad-tempered US medic in House, let alone swallowing his latest image overhaul as a purveyor of New Orleans jazz/blues piano. For an adult only lemonade with rose wine. need to use 8 gelatin than 5 so that the Serves: 4-6 Prep: time: 3 hours We are now entering the elderflower season, when the heads, containing hundreds of tiny white flowers...
JAMIE Oliver's plans to revolutionise school dinners are a non- starter...because they take too long to make. Even if he does get the extra funding - his meals cost 10p more than the current allowance of 37p per pupil - dinner ladies say they do not have enough hours in the day to scrape and peel the mountains of fresh fruit and veg his recipes need.
AS FAR as I'm concerned, if you can read, you can cook: find your cookbook, read the recipes, follow 'em, and Bob's your uncle. As regards the cookbook, we're so very much spoiled for choice right now. The spoiling starts with Sarah Raven's Food for Friends and Family (Bloomsbury, Pounds 30). It's a succession of seasonal recipes which I've used endlessly since it came out, almost always to good effect. The author runs a cookery school and she's a gardener as well as a cook, so it's full of brilliant ways with fresh produce, set out by season, including recipes for drinks and cakes. The references to gluts of courgettes and her casual way of heaping soft fruit on puddings bears out the fact that this is not a woman who has to buy raspberries for two quid a small punnet or courgettes for...
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