SEASONINGS AND FLAVORING TO IMPROVE YOUR DIET

• Garlic salt: If you are not sure whether you will like the flavour of garlic then buy garlic salt. A pinch added to salad dressing gives you a faint taste of garlic. Put it in most savoury dishes and into a stew – particularly when onions are being used.
• Mustard: A little made mustard put into cheese dishes helps to accentuate the cheese flavour.
• French mustard: should be served with mix grill, etc. it is also an excellent basis for salad dressings.

TO FRY OR NOT TO FRY WHILE DIETING?

On many slimming diets it is taboo to fry any food at all. Other well-known diet experts consider that fat can be included in the diet and have no objection to frying. If this is the case then you can certainly do so.

Very often recipes for frying state the food should be cooked in batter, flour or egg and crumbs. Quite obviously this will add more starch and, in consequence, more weight. There is little way round making a batter. You can of course have a very thin coating, and use water instead of milk but, even so, you must use flour.

The best method is egg and crumbs: You the have crisp attractive appearance on fish etc but a lower calorie value. Use really good non-stick pans for they mean you need less fat than a thin, rather poor quality one. If you brush the pan well with oil you will be using less fat. This method cannot of course be used in every case, but is certainly very good with rather fat fish or meat.

LOW CALORIE STUFFINGS

Chopped mushrooms and tomatoes combined together, and seasoned and flavoured with herbs are an excellent stuffing for most meat.