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The stars always look so fabulous, do they not? Both sorts of stars do. Celebrities too. OK, we do not see them while they arise in the morning or with a bad hangover, but if we do see them, they always look at the peek of physical fitness and dressed in perfectly fitting clothes. It is their work not just to act and learn their lines but to look good too.

most if not all of them have personal fitness coaches, dietitians and even chefs in order to help them tackle the fat, so it is not really so difficult for them as it is for us, but the penalty for gaining weight is more ruthless, they may not be offered much more work, which would mean falling out of the limelight and that would be a serious thing for any celebrity.

Therefore, it is not surprising that most stars have their own favourite tips for staying on top of the weight problem that faces most individuals every day of their lives. Here are seven celebrities’ pointers on how they accomplish it.

Jennifer Aniston: follows the 40:30:30 method of counting sorts of foodstuffs. That is:

40% of what she consumes has to be slow-burning, low glycaemic foodstuffs like beans, root vegetables (such as swede and potatoes), dark-green leaves (such as cabbage) and fruit (like bananas).

30% of what she consumes has to be lean-to-fatless protein such as skinless chicken, tofu, turkey, ostrich, veal, fish and low fat dairy produce.

30% of what she eats must contain essential fatty acids such as oily fish, nuts, seeds and olive oil.

Kate Hudson; placed on 60 pounds during her pregnancy but was determined to lose it particularly after the media was so cruel to her about her size. She accomplished it in four months by concentrating on eating merely high protein, but small meals often and training rigorously. This sounds a lot like the Atkins diet, but it worked for her and now she looks better than ever.

Oprah Winfrey: applies a similar plan to Kate Hudson’s. She works out at least five days a week and tries to consume mostly fish, nuts, fruit, beans, seeds, chicken and vegetables. She is especially careful to avoid, but not totally cut out, white sugar and white flour and last but not least, she does not eat anything after 19:00 hours.

Gwyneth Paltrow: has a regimen that is comparable again. She as well avoids white sugar and flour, but follows a macrobiotic diet of vegetables, brown rice and very lean meat and fish. She does not eat any dairy produce at all and does yoga each day.

Madonna: also does yoga every day and follows a macrobiotic diet of organic vegetables, brown rice and fatless protein. She has given up junk food entirely.

Claudia Schiffer: will eat just fruit before twelve noon and after noon she adds salad and steamed vegetables to her diet, She drinks lots of tomato juice and herbal tea and is particularly fond of black grapes.

Christie Brinkley: is a strict vegetarian, who has also eradicated all types of junk food from her diet. She snacks on sweet potatoes and if she puts on a couple of pounds, she goes on a crash diet of fruit juices.

Do not forget that these celebrities have paid and probably still are paying thousands of dollars for this advice, so if one of these outline diets appeals to you, do some more research and try it out free of charge. It works for them as you can plainly see.

If you want to know more about Welsh food, food in general or the essentials for a healthy diet in particular, just go over too Traditional Welsh Recipes

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Make it taste great! In case you are actually considering trying out a much more healthier way of way of living, get the facts straight! Most individuals incorrectly assume that dining on nutritious meals makes food taste terrible. Absolutely nothing can be more wrong. Skilled meal preparers learn the way to employ fresh herbs to tantalize the pickiest eaters

I never knew healthy meals could be this good. Truthfully speaking wholesome meals as well as natural sweets can certainly be positively scrumptious coupled with being hearty and satisfying. The issue has become figuring out how to plan your diet. If examine the Mediterranean type of diets, the Moroccan diet and the Spanish way of eating, you’ll come across tables adorned with nature’s finest!

Live to eat! Many people usually wonder the reason why specific nations have got nowhere near the number of strokes we experience in the United States. These people additionally ask themselves why juvenile diabetes is not commonplace on any of those continents. The answer is their meals!

You are what you eat! If you eat unhealthy, chances are your body will eventually repay you for the mistreatment. Why take that chance? Why not eat healthy and enjoy life when you get older? For the record, you don’t have to become a vegetarian. That is a lifestyle very few people can commit to for a lifetime.

Where’s the taste? Many vegetarian diets are centered around eating tofu, macaroni and cheese, rice and beans and hummus for the main meals, yuk! For desserts, they focus on sunflower seeds, peanuts, apples, oranges and such. As you can gather, the average American will be hard pressed to remain faithful to that diet. That’s why many consider becoming a vegetarian an extreme move.

Balance is the key. Instead of going to the far left, moderation is the key. You don’t have to turn into eating like a cow. Who said you cannot eat tuna, salmon, and chicken? Remember, the most important point is making sure your meals are nutritious and not just filler.

What’s the deal with eating fresh? You and your family may perhaps have noticed or started reading about the Mediterranean Diet. This particular way of eating has fast become extremely popular these days. It happens to be getting quite a lot of media. Their diet centers around herbs, spices, fish, grains and more.

Change over time. When putting together your daily diet, don’t make any rash decisions. If your existing daily diet is not very healthy and balanced and you need to modify, do not do it all at once. Any changes should be in a systematic mode. Maintaining a healthy diet will furnish an individual with an extensive quantity of amazing benefits.

Your own Pizza Recipe will make eating at home something to look forward to. Grab insights on Pizza Recipes.

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A value meal please! In today’s economic climate loads of Americans are searching for ways to spend less cash at the grocery check out. The average person is convinced that places like McDonald’s and White Castle is the solution to their meal planning issues because of the low costs, in addition to rapid order taking. Nonetheless, you need to know the truth.

I’m saving money eating out. The vast majority of junk food dining establishments contains value meals on their menu. Numerous also showcase a bonus of one dollar items. Drive through locations similar to Carl’s Jr., not to mention McDonald’s as well as others incorporate the less costly dishes to draw in starving consumers. Seriously, the point remains that one can fix daily meals while at home which are usually much healthier and less costly.

Let’s get it right! Appetizing wholesome eating is a way of harmonizing your dinners together with goodies in order to remain in good health and avoid obesity. Those that take hold of healthy diet plans, not only save cash but they are known to avoid being overweight. This strategy of food consumption offers you essential vitamins and minerals.

On the road again? If you are constantly on the go, eating healthy can become a major challenge. Your best option is to take food with you or find out where you can buy nutritious foods. This goes back to planning your meals based on the circumstances.

A home cooked meal. When embracing healthy eating, learning how to prepare foods is crucial. Also learning what not to eat and what to eat is equally important, For example, frying food is a sure way to eventually debilitate your health. If you want to be overweight, tired and exposed to diabetes, stick to a steady diet of fried foods.

Non fried foods taste too bland! As opposed to frying everything, you’ll want to be baking, broiling and grilling. An additional wonderful alternative to avoid grease laden foods is eating fresh fiber rich foods. It could actually sound boring in the beginning but as soon as you get the basics down, your meals will undoubtedly be amazing.

Donuts anyone? Yet another challenge which unfortunately genuinely bothers the average family eating plan is the powerful obsession with artificial sweets. Suppliers fully understand that sweets lead to sugar addictions. Knowing this, they synthetically flavor everything with chemical products that are actually hazardous to your heart, kidneys as well as your life force.

Eat well! The moment you embrace eating nutritiously, you can expect to become a more healthier and vibrant person! An important fact everyone altering their diet should know; you don’t have to become a calorie counter or grass eater. Remember, you can eat many foods as long as you do so in moderation! Eat lots of fruits and vegetables, drink water and do a lot of walking!

Your own Pizza Recipe will make eating at home something to look forward to. Grab insights on Pizza Recipes.

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Basic Preparation Of Foods: Dairy Produce

These fairly basic tips may seem unnecessary for most modern householders with a refrigerator in the kitchen, but modern technology do make people sloppy and it is still well-worth while to know ‘why’ we ought do certain things. It is also worth remembering these tips when there is no refrigerator to hand or when it so small that it will not hold everything you need, such as when camping, boating or on holiday in some countries in the world.

MILK:

Milk is known as ‘nature’s perfect food’, because no other food, consumed on its own, can support adult human life. It is of the utmost importance for the growth and development of adolescents, but it must be clean, because bacteria find it very nourishing too and quickly grow in it. If you did not buy your milk pasteurized, then you should scald it and cool it quickly before drinking it.

How To Scald Milk: Rinse out a clean saucepan with cold water, pour in the milk and heat until bubbles form around the side of the pan. Maintain the milk at this temperature, in other words, do not let it boil, for three minutes. Do not let it overheat, as milk burns quite easily. Pour immediately into a clean jug and stand it in a basin of cold water and cover with a muslin cloth to prevent flies and dust getting in.

How To Keep Milk Fresh: If milk the is not be preserved in the receptacles in which you bought it, pour it into a clean container, which has been rinsed with cold water. A warm receptacle will cause the milk to stick to the sides and go off much more quickly. Always keep milk covered and in the coolest place in the larder. it is a good tip to remember that draughts usually occur at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the milk in a container in a bowl of water with the cloth covering hanging in the water. The muslin will soak up water, which will evaporate, which dissipates the heat, ensuring that the container remains cool. Keep milk away from strong-smelling foods, as it absorbs smells easily. Never mix old and new milk together.

Sour Milk: When milk comes straight from the cow, it is a little alkaline, but as time passes, lactic acid is created and it becomes what is called ’sour’. Pasteurizing or scalding the milk retards this process. Milk which is just “on the turn” can be rejuvenated by boiling with a pinch of bicarbonate of soda to restore its alkalinity. However, once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thus separating the curds from the whey. The curds can be used as a filling for cakes, tarts, scones etc and the whey can be used as the liquid for making scones, cakes and soups etc., because it still retains a lot of goodness.

Evaporated Milk: Evaporated milk is ordinary milk, which has had some of its water evaporated by heat in some way or another before being containerised. Once reconstituted by adding water, it will last only a little longer than fresh milk does.

Condensed Milk: This form of milk is just evaporated milk to which sugar has been added before canning. Sugar acts as a preservative and will preserve the milk for about a week. Do not keep in the tin, but decant it into a jug or bottle.

Dried Milk: Dried milk comes in a variety of forms and notice should be taken of the instructions on the label. Specialized products can be bought for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they are very much lower in fat content than conventional milk.

For deliciousgourmet Traditional Welsh Recipes, go along to our website at http://welsh-recipes.the-real-way.com/

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The Basic Preparation Of Foods: Dairy Produce.

EGGS: Part 1

Eggs can be fresh or dried, the latter being only hens’ eggs without the shell and water. Dried egg should be stored in a cool, dry place - not in the fridge! Store eggs for a few days - up to a week - in a cool place away from strong-smelling foods. An egg stand is ideal for this. If the eggs are dirty, wipe them clean - washing will remove the natural oils which help preserve the eggs.

Pickled Eggs: eggs laid in the Spring keep longer than those laid in the other seasons. Eggs that can not be cleaned-up, must be refused. Waterglass or the other special preparations should be used. If an egg floats to the surface, use it at once. Try to maintain the room temperature around 2-8 C and they should remain edible for 6 to 9 months.

Preparing Eggs for Cooking: break each egg separately into a cup, before adding it to the other ingredients to ensure it is not ‘off’. If you wish to separate the white from the yolk, tip the contents back and forth between the two eggshell halves and the white (albumen) will run off. Beat eggs with a whisk or a fork in an appropriate bowl; whip egg whites with a knife on a dinner plate - a pinch of salt will help.

Raw eggs used to be prescribed for invalids as they are easily digestible, however, this not advisable these days due to the prevalence of salmonella. One method, given here for the curious was to strain a beaten egg into a mug and slowly add a cup of hot milk (or tea, coffee or lemon water; add sugar to taste. Sherry was also often added.

Cooking Eggs: eggs should be cooked very slowly because the albumen cooks at a temperature which is lower than that of boiling water and becomes ‘tough’ at higher temperatures. By the same token, if you use raw egg to thicken a sauce and the liquid is allowed to boil, the sauce will ‘curdle’, i.e. the egg will solidify into small specks, spoiling its texture.

Coddling: produces easily digested egg-whites, making it an ideal meal for invalids and children. Lower the eggs into 75mmof boiling water; replace the lid and remove from heat. Let it stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled eggs .

Boiling: lower fresh eggs gently into 3″ (75mm) boiling water with a large spoon. Replace the lid and boil gently for 3-4″ mins for soft-, 4-5 mins for medium- and 10 mins for hard-boiled eggs.

Place in egg eggcups and tap the shell to crack it. Allow the steam to escape, which will prevent the egg further cooking. For sandwiches, salads etc,. boil the egg for 12 mins and plunge into cold water. This allows the shell to be easily removed and discourages a black ring around the yolk.

For the best gourmet Traditional Welsh Recipes, please visit our website at http://welsh-recipes.the-real-way.com/

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Basic Preparation Of Foods: Dairy Produce.

Eggs: Part 2

Poaching: boil 1.5 inches (40mm) water in a shallow pan; add a teaspoon of salt and 5ml of vinegar. Break an egg into a cup, inspect and pour into boiling water. Reduce the heat. Fold the white around the unbroken yolk with a spoon and continue to simmer for another 3-4 mins. Lift out with a draining spoon and serve on warm buttered toast.

Scrambling: beat the eggs well; add salt, pepper to taste and a dash of milk. Melt enough butter to cover the bottom of a frying pan. Cook the eggs slowly, stirring constantly. Cook in a basin floating on boiling water, if you’d rather. Serve when almost completely set, after about 5 minutes.

Fried: Melt enough fat to easily cover the bottom of a shallow pan. Tip egg in gently and gather the whites around the yolks. When the white has solidified, baste the yolk to taste and remove whole with a fish slice.

Baked Eggs: lightly grease a fireproof dish and pour the egg(s) gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a medium oven and serve in the same pan after the whites have set to your liking.

Omelette: buy a pan and keep it only for omelettes! The base should be smooth and clean. Allow two eggs per person; beat lightly and add salt and pepper to taste. Melt enough butter to cover the bottom of the frying pan. When the butter is hot, pour in the eggs; as it sets, raise up the handle and draw the set mixture up towards the handle, allowing the liquid egg to run down onto the hot pan. When all the liquid is set, tilt the pan back and roll the omelette over. Serve straight away on a hot plate. It can be filled with almost anything, before being rolled up.

Pouring Custard: beat 2-3 eggs per 1 pint of milk lightly. Heat the milk and pour gradually over the eggs; add sugar and flavouring; cook in a double pan or jug and hot water until the required thickness has been reached. If it is not to be served immediately, pour a thin layer of water onto the top to prevent a skin forming.

Baked Custard: proceed as above but then transfer the custard into a lightly greased shallow dish; sprinkle sparsely with nutmeg and place the dish in water to halfway up its sides. Cook at 350 F for 35-45 minutes; you can test its solidity by inserting a knife, which should be clean on withdrawal.

Steamed Custard: proceed as for baked custard, but cook in a steamer or a pan in boiling water. The length of cooking time is about the same too.

Custard Tarts: pour pouring custard into unbaked pastry cases and bake in the oven for 40-50 mins. A little jam can be placed in the bottom of the case first, if desired.

For the best gourmet Traditional Welsh Recipes, visit our website at http://welsh-recipes.the-real-way.com/

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The Basic Preparation Food: Dairy Products.

CHEESE.

Cheese is made from milk which has been naturally or artificially soured. The former method is brought about by standing the milk in a warm place and allowing natural, friendly bacteria to turn the milk’s natural sugars into lactic acid. The latter method is effected by adding an agent, usually rennet.

Colouring and salt are usually added too. The whey is then drained off and the curds are pressed into moulds where they are ripened or cured. Some cheeses are subjected to pressure; soft cheeses are not. Curds are ripened or cured by a variety of means. The way it is done, the quality of the milk, the breed of cow, sheep or other animal and the quality of its pasture and the type of bacteria all govern the end product.

Some local conditions are unique and those areas produce cheeses that are not successfully reproduced elsewhere: for example Gruyere and Camembert, although factories do try. They even have some success, as most of the world’s Cheddar cheese now comes from the USA and Canada.

The constituent parts of cheese are roughly: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the other 1%. These proportions do vary from area to area as some manufacturers use full cream milk, others skimmed milk and yet others add extra cream. Yet others add extra sugar, although most do not. All cheeses have a high calcium content and can be considered ‘concentrated milk’ and stored in the same way.

Many people say that cheese must not be kept in a fridge and although storing in water, as for milk, is not a viable option, a cool larder is certainly ideal. Try the traditional method of suspending it from a hook in muslin in a cool, breezy place. If it is hot, moisten the cheesecloth with water to which a little vinegar has been added.

in Europe, cheese is frequently served with a salad or/and bread and is often presented after or instead of the dessert course. Hard cheese can be nigh-on impossible for children to digest and grating it first will make it more edible for them. After being grated the cheese can be scattered on vegetables or fish soups or sauces; combined with egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in sandwiches or salads.

How To Cook Cheese: A not well known fact is that a lot of people find cooked cheese practically indigestible and the reason lies in its make-up. This is why: cooked starch can be digested by the saliva in the mouth, but other foods must pass to the stomach or intestines for this process to be completed. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.

Cheese possesses a high fat and protein mixture, but when melted, the fat often covers the protein and stops the digestive juices reaching it in the stomach. This results in, its digestion is delayed until the fat has been absorbed in the intestines. Cheese can be made more digestible in the following way:

1] Adding to or combining with starchy foods. The starch will absorb the fat, not allowing it to cover the protein.

2] Adding seasoning. Cayenne Pepper or mustard will irritate the intestinal lining, causing extra digestive juices to be released.

3] Cooking rapidly at high temperature. This stops the protein from becoming tough and stringy and so, harder to digest or you could add cheese to sauces late in the process.

4] Adding alkali: so, generous pinch of Bicarbonate of Soda per 75g (3 ozs) will help neutralize the fatty acids and make the proteins more easily digestible.

If you would like to read more about food in general or Traditional Welsh Recipes in particular, please look at http://welsh-recipes.the-real-way.com/

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Losing weight doesn’t must be boring when you focus on bright, colourful meals. What does this mean?

Simply by making sure your plate reflects a size of colours, you’ll naturally create extra balanced and healthful

menus. Not everyone has the period or the patience to count calories, but assessing the colours on your plate is something anyone be able to do

- and it simply takes an instant!

Why is colour essential? Many fatty and caloric foods, such

since dairy goods and startchy carbs, are beige or brown. When there are too many of these drab colours on

your plate, weight advantage is almost certain.

That’s because these beige foods often are high in calories and can leave you feeling hungry later. A cup of beige or brown

beans can be higher than 200 calories….but a cup of red or green vegetables is beneath a hundred!

Add fresh greens, deep purple-reds and bright yellow-orange to a meal, and water the nutrient content go up, while calories go down! Plus,

you’ll get more enjoyment from eating when there’s a variety of colours and

flavors on your plate.

Although these ideas may perhaps sound whimsical, they’re grounded inside scientific

fact. Dr David Heber, renowned nutritional expert from University of California, Los Angeles

established the role of colour inside his book, “What Color is Your Diet?” So, next era you visit the refrigerator, consider

colorfully. And remember to mix, not match!

To get you started on the color plate, here is a deliciously interesting salad:

Avocado, Walnut & Crispy Bacon.

Preparation: 15 minutes
Cooking: 8 minutes
Serves: 4

Ingredients:
7oz/200 g rindless bacon, chopped
½ cup walnut haves, roughly chopped
1/3 cup more virgin olive oil
¼ cup new lime juice
sale and ground black pepper
6oz/150g baby spinach, trimmed and washed
3 ripe Roma (egg) tomatoes, diced
1 large ripe avocado, halved, peeled, seed removed and sliced
1 small red onion, fantastically thinly sliced

Directions:
1. Heat a non-tick frying pay on top of medium high heat. Add bacon and cook, stirring occasionally, for 3-4 minutes or

until crispy. Take away bacon and set aside to

groovy.

2. Add walnuts to pan and cook higher than medium-high heat for 2-3 minutes or until lightly toasted.

Remove using a slotted spoon to a plate and set aside.

3. Add oil and lime juice to pan. Season using salt and pepper to taste and stir to combine.

4. Combine spinach, tomatoes, avocado, onion, bacon and walnuts in a large serving bowl. Pour warm lime dressing above salad and toss lightly to combine. Dish up right away.

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Lean protein is your diet is valuable to weight loss and weight maintenance. Tuna fish is an excellent source of lean protein because it is lower in fat than red meats.

Losing weight isn’t about hunger, misery and crash dieting! By learning to make, delicious, easy-to-prepare, nutritious food your body needs and will enjoy – losing weight becomes exciting and energizing.

Instead of high calorie, fatty sources - usage spices to give flavorsome, exciting meals your whole family will enjoy. “Tuna Patties With Lemon Dill Sauce” is another recipe in a size of hunger-fighting, low fat recipes to make easier you keep your weight below control. This irresistible, no-hassle meal will improve you reach your weight-loss goals - while making mealtime a factual medication.

Multiplicity is an vital element of several useful health program. If you buy bored with foods, you’re much extra probable to abandon your program altogether. Experiment with spices to find exciting alternatives, try fresh recipes and build your repertoire of quick home cooked meals to replace take outs, frozen dinners and snacks. Your body will love you and your family will be delighted.

These tuna fish patties are delicious hot or cold. They are terrific for the lunchbox - simply hold back the sauce.

Ingredients
1 (12 ounce) (350g) can white tuna packed inside water, drained and finely flaked
3/4 cup seasoned bread crumbs
1/4 cup minced green onion
1 egg
1/2 cup skim milk
1/2 teaspoon grated lemon peel

Lemon Dill Sauce
1/4 cup nonfat chicken broth
1 tablespoon lemon juice
1/4 teaspoon dried dill

Directions
1. Inside large bowl, combine tuna, breadcrumbs, green onion, egg, milk, and lemon peel.
2. With softly floured hands, form mixture into patties.
3. Spray a large nonstick skillet with cooking spray and heat higher than medium heat.
4. Cook patties, until golden brown on equally sides, about 3 minutes per side.

Sauce
Combine every ingredients in a small saucepan and heat on top of medium heat until warm.

Add a little quantity of flour and mix with a whisk to thicken sauce.

Spoon sauce higher than tuna patties and serve.

Makes 4-6 Servings

Approximate Nutrients per serving
Calories: 190
Total fat: 1
Saturated fat: 0 grams
Cholesterol: 72 mg
Sodium: 34 mg
Carbohydrate: 18 grams
Protein: 29 grams
Dietary fiber: less than 1 gram

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Basic Preparation Of Foods: Dairy Products

These basic tips may seem unnecessary for most modern households with a refrigerator, but modern devices can make people lazy and it is well-worth while knowing ‘why’ we must do certain things. It is also worth remembering these tips when refrigerators are not at hand or are so small that they will not hold everything, such as when camping or boating or on holiday in some parts of the world.

MILK:

Milk has been called ‘nature’s perfect food’, because no other food, taken alone, can support adult life. It is of the first importance for the growth and development of young people, but it must be clean as bacteria also find it very nourishing and quickly multiply in it. If milk is not bought pasteurized, then it should be scalded and quickly cooled before consumption.

How To Scald Milk: Rinse out a clean pan with cold water, pour in the milk and heat until bubbles rise around the side of the pan. Maintain the milk at this temperature, ie, do not let it boil, for three minutes. Do not let it overheat, as milk burns very easily. Pour immediately into a clean receptacle and stand it in a basin of cold water and cover with a muslin cloth to discourage the ingress of flies and dust.

How To Keep Milk Fresh: If milk the is not be preserved in the receptacles in which you bought it, pour it into a clean container, which has been rinsed with cold water. A warm receptacle will cause the milk to stick to the sides and go off much more quickly. Always keep milk covered and in the coolest place in the larder. it is a good tip to remember that draughts usually occur at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the milk in a container in a bowl of water with the cloth covering hanging in the water. The muslin will soak up water, which will evaporate, which dissipates the heat, ensuring that the container remains cool. Keep milk away from strong-smelling foods, as it absorbs smells easily. Never mix old and new milk together.

Sour Milk: When milk comes straight from the cow, it is a little alkaline, but as time passes, lactic acid is created and it becomes what is called ’sour’. Pasteurizing or scalding the milk retards this process. Milk which is just “on the turn” can be rejuvenated by boiling with a pinch of bicarbonate of soda to restore its alkalinity. However, once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thus separating the curds from the whey. The curds can be used as a filling for cakes, tarts, scones etc and the whey can be used as the liquid for making scones, cakes and soups etc., because it still retains a lot of goodness.

Evaporated Milk: Evaporated milk is ordinary milk, which has had some of its water evaporated by heat in some way or another before being containerised. Once reconstituted by adding water, it will last only a little longer than fresh milk does.

Condensed Milk: This is simply evaporated milk to which sugar has been added before canning. The sugar acts as a preservative and will keep the milk for about a week. Do not keep in the tin, but decant it into a jug.

Dried Milk: Dried milk comes in a variety of forms and notice should be taken of the instructions on the label. Specialized products can be bought for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they are very much lower in fat content than conventional milk.

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