What Librarians Eat! Vol: 2 Issue: 12 December 2014

What Librarians Eat! V O L :

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I S S U E : 1 2

D E C E M B E R

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INSIDE THIS ISSUE:

Health Tip

2

Twisty Cheese Straws

3

Sweet potato stackers

3

Roast fillet of beef with mush-

4

Ten-minute pasta 5 Ten-minute tuna pizza

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Baked Macaroni- 6 Imqarrun Snowy owl Christmas tree biscuits

7

Lentil soup with croutons

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Farfalle with 9 Maltese sausage Cannoli filled with 9 vanilla cream

Welcome to the December edition of What Librarians Eat!.

Since Christmas is just around the corner, we have decided to issue some delicious meals which are perfect for this festive month.

Did you know that each year between 34-36 million produced to cope with the holiday demand?

Christmas trees are

As always, we encourage you to forward any delicious recipes you try at home as well as suggestions in order for us to be able to include more areas of interest.

In the meantime, stay safe and have a cracking Christmas! ツ

Women’s section 10 Men’s section

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Ask us some-

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Activities for this month: Staff Party Date: Friday19th December Time: 9.00 pm

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Healthy Tips to light up your holidays

Give yourself a Gift This Christmas and stay healthy. It’s not called the silly season for no reason. Partying, drinking, indulging, overeating and running around like a headless chicken from event-to-event and shop-to-shop, it’s no wonder many of us feel tired, rundown, overweight and stressed as the new year comes around.

Well, I can’t tell you what to do or not to do, but I can offer few tips for celebrating this festive season in a more healthy way. Whether they work for you or not, you won’t know until you try them. But it’s a good bet that you would not be disappointed with the results if you only try.

1.Avoid too much alcohol.

Dilute wine and spirits with ice and mineral water, ask for light beer instead of full-strength or intersperse a juice or sparkling mineral water between regular drinks. have something to eat before you drink to slow the absorption of alcohol into your system.

Most importantly don't drink and drive or let others drink and drive. Whenever anyone drives drunk, they put everyone on the road in danger.

2. Be smoke-free.

Avoid smoking and secondhand smoke. It's common knowledge that smokers have greater health risks because of their tobacco use, but nonsmokers also are at risk when exposed to tobacco smoke, also referred to as secondhand smoke.

3. Prepare food safely.

Remember these simple steps: Wash hands and surfaces often, avoid cross-contamination, and cook foods to proper temperatures and refrigerate them promptly.

4. Relaxation.

As much as Christmas is a lovely time to catch up with all your friends and family, remember to take some time out for YOU. Take a few moments in the day to practice meditation or stress-relieving breathing techniques. We’re conditioned to think that Christmas is all about giving, so how about taking the time to give to yourself as well this year. Don’t get stressed out over Christmas present buying. Plan your shopping in advance, write a list of all the presents you need to buy and avoid the frenzied crowds.

5. Have healthy relationships.

Christmas means spending time with those you love and who love you. It's not about presents as a lot of kids think. It's about enjoying the time you have on this Earth. But most importantly it's about forgetting those bad feelings you might have about someone and celebrating the birth of Christ, Jesus, with the world no matter who you are. This does not only count for Christmas time, but always leave loved ones with loving words, it may be the last time you see them.

May you all have a blessed Christmas, enjoy it but most importantly of all stay safe :)

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Twisty cheese straws Ingredients 

100g cream cheese

Tip the cream cheese and pesto into a bowl and



2 tbsp fresh pesto

mix well.



320g sheet puff pastry

Unroll the pastry on a lightly floured surface and



a little flour, for dusting

cut in half lengthways.



1 egg, beaten

Heat oven to 200°C/180°C fan/gas 6.

Spread the pesto mix over one half, pop the other piece of pastry on top to create a sandwich.

Then cut in half lengthways to create 2 long rectangles.

Divide each rectangle into short strips, about 1cm thick.

Twist each pastry strip and place on a baking tray lined with parchment.

Brush with egg and bake for 20-25 mins until risen and golden brown.

Sweet potato stackers Ingredients Heat oven to 200°C/fan 180°C/gas 6, then toss the potato chunks with the oil and some seasoning on a baking sheet.

Roast for 20-30 mins until golden and crisp on the outside, then leave to cool.

To serve, mix the mayonnaise with the lemon juice.

Pile a scrunched up piece of ham on each potato, then top with a blob of the lemony mayo.



2 large sweet potatoes, peeled and each cut into 8 chunky discs



1 tbsp olive oil



2 tbsp mayonnaise



good squeeze lemon juice



8 slices prosciutto, halved



few watercress sprigs, to serve

Arrange on a platter with the watercress, then serve.

For an added kick to these canapes, try swapping the lemon juice for a teaspoon of mustard in the mayo.

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Roast fillet of beef with mushroom

Ingredients: 

25g dried porcini mushrooms



400g wild mushrooms



200g shallots



knob of butter, plus extra for roasting



2 tbsp olive oil



1 garlic clove, crushed



2 thyme sprigs



1½ kg/3lb 5oz beef fillet

·

For the sauce



1 tbsp plain flour



3 tbsp brandy



400ml hot beef stock



2 tsp wholegrain mustard



2 tbsp crème fraîche



handful parsley, chopped

Tip the porcini into a bowl and pour over 250ml boiling water.

Leave for 20 mins to soften and plump up, scoop out the mushrooms with a slotted spoon and finely chop, then strain the liquid (leaving behind the last drop as it might contain grit) and set aside.

Set aside about half the wild mushrooms, choosing those with the best shape, then finely chop the remainder.

Chop 1 shallot very finely. Heat a large frying pan, add the butter and 1 tbsp olive oil, then cook the chopped shallot and garlic over a medium heat for 3-5 mins until softened.

Tip in the chopped porcini and stir around the pan for 2 mins.

Add the chopped mushrooms to the frying pan along with the thyme sprigs. Cook for 10 mins until lightly browned and any liquid has evaporated. Leave to cool.

Place the beef on a board. Take a sharp knife and make a slice lengthways along the fillet, about one-third of the way down, so it folds out like a book. One side of the beef should now be thicker than the other. Make another lengthways slice along the thick half of beef so the beef unfolds to a flat, evenly thick piece of meat, about the size of an A4 page. Spread the mushroom mixture all over the beef and season really well. Tightly roll up the beef to reform into a log and tie about 8 pieces of string around to secure well.

Heat oven to 200°C/180°C fan/gas 6. Place a large heavybased roasting tin over a high heat on the hob (ensure that it will fit in your oven beforehand). Heat some more butter and the other 1 tbsp oil in the tin, then fry the beef, turning every couple of mins, until well browned all over. This will take about 10 mins.

Tip the whole shallots into the tin around the beef and toss them in the oil. Roast for 20-25 mins for rare, 35 mins for medium and 45 mins for well done. If you have a thick piece of meat, it may take a little longer. Ten mins before the end of cooking, stir the whole mushrooms around the pan, coating well in the oil and juices, then leave to roast alongside the meat and shallots. Leave the meat to rest on a board for 10-15 mins and keep the vegetables warm in a serving dish while you make the sauce.

Place the tin back on the hob. Stir in the flour, mixing well into any oil in the pan, then very carefully pour over the brandy, making sure you don’t pour straight from the bottle.

Use a small whisk to stir in the brandy, scraping up all the lovely browned bits from the tin. When the brandy has nearly boiled away, pour over the strained mushroom liquid and beef stock. Cook for about 5 mins until the liquid just coats the back of a spoon, then stir in the mustard and crème fraîche.

Season, sprinkle with parsley and pour into a gravy boat. Cut the beef into thick slices and serve with the vegetables, gravy and some Parmesan puffs, if you like.

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Ten-minute pasta

Ingredients: 

350g pasta



1 carrot, roughly chopped



½ small onion, roughly chopped



½ stick celery, roughly chopped



6-8 ripe plum tomato, roughly chopped



1 tsp dried oregano



1 tsp red pesto



2 tbsp raspberry vinegar



grated parmesan and basil leaves, to serve

Cook the pasta according to the pack instructions.

Meanwhile, add everything else apart from the parmesan and basil to a food processor and whizz together until you get a smooth paste.

Tip into a saucepan and bring to the boil, then reduce the heat to a simmer and leave to cook for 5 mins.

Drain the pasta, toss together with the tomato sauce, then serve with the parmesan and basil leaves.

Ten-minute tuna pizza Ingredients: 

23cm thin-crust pizza base



1 tbsp tomato purée



1 garlic clove



handful pitted black olives



large handful cherry tomatoes, halved



1 tbsp olive oil, for drizzling



1 tbsp capers, drained



200g can tuna in brine, drained and flaked handful of basil leaves

Heat oven to 230°C/fan 210°C/gas 8.

Spread the pizza base with tomato purée.

Scatter over the garlic, olives, tomatoes and half the oil. Bake for 10 mins until the tomatoes start to colour and the base is crisp.

Remove from the oven, sprinkle over the capers, tuna and basil, drizzle with oil, then serve.

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Baked Macaroni – Imqarrun Ingridients: 

500g Rigatoni/Tortiglioni/Penne



700ml Tomato Paste



500g Lean Minced Beef



3 eggs



1 onion, chopped



100g Edam or Cheddar cheese, grated



Vegetable Oil



1 level tsp mixed herbs [optional]



Salt & Pepper to taste

Heat the oil and fry the onion until soft and transparent.

Add the minced meat and cook until brown. Remove any excess fat from the pan.

Add the passata and herbs, if used. Simmer for about an hour on medium heat, stirring the sauce occasionally. [If you are in a hurry cook for 30 minutes on high heat, but the slower the cooking the better the sauce] In the meantime cook the pasta in boiling water. [Tip: if the pasta packet says 12 minutes, cook it for 10 minutes instead to avoid having a soggy pasta dish] Preheat the oven to Gas Mark 5 [200°C].

When pasta is done, drain the water and leave the pasta in the pan [make sure you use a big enough pan].

Add the sauce to the pasta and crack the 3 eggs in the pasta/sauce mixture. Mix in the eggs very gently to avoid damaging the pasta shapes.

Put in a baking dish about 30cm & 15cm and sprinkle the cheese on top.

Bake in the oven for about 30-45 minutes or until the cheese is melted, bubbly and golden.

When cooked, leave to set for about 10 minutes and then cut a nice piece and ENJOY!!!!!!

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Snowy owl Christmas tree biscuits ·

For the decoration



100g packet of whole blanched almonds



100g packet of flaked almonds, toasted



126g packet of giant white chocolate buttons



20g packet standard-sized white chocolate buttons



50g dark chocolate chips

·



gold edible glitter (optional)



125g slightly salted butter, softened



icing sugar, for dusting



125g caster sugar



fine string, for hanging the biscuits



1 egg, lightly beaten



1 tsp vanilla extract



250g plain flour

For the biscuits

To prepare dressing: Heat the oven to 190°C/170°C fan/gas 5. Cream together the butter and sugar, then gradually beat in the egg and vanilla extract. Sift and stir in the flour and mix to a fairly soft dough. Turn onto a lightly floured surface and knead gently. Cover or wrap the dough in cling film and chill for at least two hours.

Next roll the dough out on a lightly floured surface to around 0.5cm thick. Cut into oval shapes with a cookie cutter or by cutting round a paper template. You can make mini owl biscuits by using a smaller cutter or template.

Transfer the biscuits to a baking tray lined with baking parchment. Put different sized biscuits on separate trays. Place the whole almonds into the dough to create the owls' eyebrows and beaks. If creating decorations for the tree, make a hole near the top of the biscuits using the end of a paintbrush. Bake in the oven for 8 - 14 minutes, depending on the size of the biscuits, until the edges turn lightly golden in colour. Once out of the oven, leave the biscuits on the baking tray to cool.

To decorate, set aside enough white chocolate buttons to create the owls' eyes - use giant or standard-sized buttons depending on the size of the owls - the biggest you can fit are best to give a truly owl-like expression. Melt the remainder in the microwave or in a bowl over barely simmering water.

Using a small tipped paintbrush, carefully paint and stick down the decorations. Stick on the white chocolate buttons, then the dark chocolate chips on top to make the eyes. Neatly paint more melted chocolate over each owl's chest, pressing on the flaked almonds. You can layer the almonds with extra white chocolate.

If you find some of the almond eyebrows and beaks have come loose or you are planning to hang the owls on the tree, use some of the melted chocolate to stick them in place. Leave to set.

Thread pretty string or fine ribbon into Christmas decorations so you can hang them. Dust with icing sugar and gold edible glitter if using.

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Lentil Soup with Croutons This type of soup is mostly taken during the winter period. The vegetables used to make the soup help make this dish a healthy one.

Ingredients: 

1 onion finely chopped



2 cloves of garlic finely chopped



1 long stick of celery with leaves finely chopped



Two large carrots finely chopped



1 piece of smoked bacon chopped into cubes



Three medium sized potatoes cubed



One and a third mug of red lentils



One carton of chopped tomatoes in tomato juice



2 pints of water or ham stock



1 teaspoon of ground black pepper



About half a tablespoon of olive oil



1 heaped tablespoon of finely chopped fresh parsley



The juice of half a lemon

For the croutons: 

Three slices of bread (preferably hobz Malti) cut into squares



One large clove of garlic



A tablespoon of olive oil plus some sunflower oil for frying

First put the chopped onion and chopped garlic in the hot olive oil to soften.

Then add the chopped celery, carrot and bacon and cook together on a medium heat until well sweated.

Then add the lentils and stir well.

Add the chopped tomatoes in juice plus the water or stock (if adding stock, then don't add any salt until you taste it at the end as stock can be salty).

Add the diced potatoes and the ground black pepper Stir well and add the stock or water and a good squeeze of lemon juice.

Simmer for about an hour until the soup becomes thick.

Then in the mixture of olive oil and sunflower oil add the chopped garlic and fry for a short time, then add the squares of bread and fry until golden brown on each side...remove and drain on kitchen paper.

Next add the tablespoon of chopped fresh parsley to the soup, stir and after a minute turn off the heat...

Then serve the soup in bowls on a plate with the croutons around the bowl.

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Farfalle with Maltese Sausage Ingredients: 

500g farfalle pasta



3 large courgettes finely shredded



one large onion diced



3 maltese sausages sliced



1/2 kg cherry tomatoes



tablespoon balsamic vinegar



about half a cup of chopped fresh parsley

For 4 people : Slice the sausages and fry in large pan with spray oil.

Remove the sausage slices and fry the onion and shredded courgettes in some vegetable oil in the same pan.

Add sliced cherry tomatoes and balsamic vinegar and toss slightly for about 2 mins.

Return the sausages to the pan.

Boil pasta and add it to the sausage mixture, adding some of the pasta water if sauce is a bit dry.

Sprinkle chopped parsley, serve and enjoy!

Cannoli filled with Vanilla Cream Ingredients: 

1 cup milk



2 cups thickened cream



1/3 cup cornflour



1/3 cup custard powder



3/4 cup castor sugar



2 egg yolk



2 tsps vanilla essence

Place milk and cream in a medium saucepan, bring to boil.

Remove from heat, combine cornflour, sugar and custard powder, slowly whisk in hot milk mixture. back to the stove cook, whisking over a slow heat for about five minutes or until boiling and thickened.

Stir in the yolk and essence.

Refrigerate for few hours before you fill the cannoli.

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For 4 people :

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W O M E N ‘ S S E C T I O N

Hair tricks for different face shapes Hair dresser tips : For those with heart shaped faces (you lucky things) you can pretty much get away with anything! Depending on your frame and build you have the pick of the bunch. If you are super slim opt for this season's tailored lines with a sleek sharp bob - if you are curvier adapt that look to give you more length at the front with a softer side fringe and slightly softer lines.

Hairdresser tips: "For all those out there who have a more rounded face shape I would definitely steer them away from having any type of bob, as this will accentuate the fullness around the jaw. Ideally a longer style that incorporates height/volume as well as movement will give the illusion of length in the face.

Hairdresser tips: "With a square face shape, a rounder hairstyle will always suit more. This will essentially counteract the angles of the jaw line to create a softer, less harsh look. Try a style with soft lines and a sweeping side fringe which always look fantastic. A good way to get the hair even softer is to introduce waves.

Hairdresser tips: "If you have an oval face shape try not to opt for a style that is too long, as this will drag down your features. I would say you can go as long as shoulder length but with volume. It is a very versatile face shape and is on par with the heart shaped girls as there are quite a few options you can choose from! Make sure your layers are shorter around the face to give the illusion of a more rounded jaw line. I wouldn't suggest that blunt lines are used for this face shape as it can be too harsh – incorporate some tailored lines with softer edges.

Hairdresser tips: "Diamond face shapes tend to be more angular with the face being wider at the cheek bone and narrower at the hair and jaw line and with killer cheek bones! For this face shape I would say… Layers! Layers! Layers! Layers will frame a diamond face shape beautifully. Add some highlights around the temple and jaw line are to really accentuate those cheekbones."

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Men’s Section You want to impress women at festive parties? Then follow these expert grooming tips!!

LONG-TERM PREP Facialise If you've got a few days before New Year's Eve, now is the time to act if you want to look your best. Brighten up your skin by giving yourself a home facial once a week. You might think it sounds girly but we’re sure that the extra female attention you get will make up for that. Here’s what you do: - Steam Get a bowl of hot water and add a couple of drops of essential oil to it . Put your face over it with a towel over your head. Stay there for ten minutes.

- Exfoliate The steam will help to open up your pores and bring debris to the surface. Use an exfoliator to scrub away the debris.

- Mask Apply a face mask and leave it on for five or ten minutes. Rinse it off with warm water, then pat your skin dry and apply a good moisturiser.

Shape your brows A lot of men have heavy, shaggy eyebrows so you may want to think about doing some eyebrow shapings.

Women do it because it makes them look younger and you’ll find that it will open up your face and give shape to the eye area.

LAST-MINUTE TRICKS Ice your eyes You can refresh your eyes by rubbing an ice cube around the eye area. That will reduce any puffiness.

Smell simple If you’re wearing more than one product with a scent, stick to ones with similar smells. Conflicting smells, especially when there are a lot of them, can be a bit overpowering.

Wash your hands Women look at men’s hands and nails. If you don’t take care of the bits of you that are on show, what does that say about what the rest of you will be like?

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“Ask Us Something!”

Yummy chocolate log

For the cake 

3 eggs



85g golden caster sugar



85g plain flour (less 2 tbsp)



2 tbsp cocoa powder



½ tsp baking powder

For the filling & icing 

50g butter



140g dark chocolate, broken into squares



1 tbsp golden syrup



284ml pot double cream



200g icing sugar, sifted



2-3 extra-strong mint, crushed (optional)



Icing sugar and holly sprigs to decorate - ensure you remove the berries before serving

Heat oven to 200°C/fan 180°C/gas 6.

Grease and line a 23 x 32cm Swiss roll tin with baking parchment.

Beat the eggs and sugar together with an electric whisk for about 8 mins until thick and creamy.

Mix the flour, cocoa and baking powder together, then sift onto the egg mixture.

Fold in very carefully, then pour into the tin. Now tip the tin from side to side to spread the mixture into the corners.

Bake for 10 mins.

Lay a sheet of baking parchment on the work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside.

Leave to cool.

To make the icing, melt the butter and chocolate together in a bowl over a pan of hot water.

Take from the heat and stir in the syrup and 5 tbsp cream.

Beat in the icing sugar until smooth.

Whisk the remaining cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed mints, if using, then carefully roll up again into a log.

Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch.

Spread the icing over the log and branch (don’t cover the ends), then use a fork to mark the icing to give the effect of tree bark.

Scatter with unsifted icing sugar to resemble snow, and decorate with holly.

Angel’s kiss Pour the Tia Maria into small cocktail or liqueur glasses.

Carefully pour the cream into the glasses over the back of a teaspoon so it floats on the surface of the Tia Maria and makes a separate layer. 

400ml Tia Maria, chilled



16 tbsp (approx 250ml) double cream



cocoa, for dusting

Dust the cream with cocoa by shaking it through a tea strainer, and serve.

Drink and enjoy.

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