What Librarians Eat! Issue 2: FEB 2013

What Librarians Eat! I S S U E

INSIDE THIS ISSUE:

Blueberry and Banana Chocolate-chip

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Sweets: 4

Tip of the Month

sweets are to be shared with family or friends or whether it’s that special treat to give to your loved one on Valentines Day, you will surely find something you’ll like in this issue!

Sweet Lasagne Mille

Prinjolata

are celebrated. What better way to celebrate all these feasts than with some sweets? In fact this issue is all about sweets, treats and nice meals. Whether

Sweets:

Foglie

2 0 1 3

This is the month when Carnival, St Paul’s Ship wreck and Valentines Day 2

Sweets: Carnival Caramel Apples

F E B

Welcome

Breakfast:

Pancakes

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Do not forget to send us your pictures, requests and comments so we can post them on the Ask us something page. We are hoping that by time the page can develop into a type of blog were anything food related can be discussed.

Sweets: Xkunvat

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Coffee

producing it for you.

Special page: Benefits and Curiosities

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Dinner: Pepper-Crusted Beef Filet with Chocolate-Port Sauce

Now enough teasing, we hope you enjoy this issue as much as we enjoyed

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Dessert: Chocolate Fondant

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Ask us something: Healthy Fruit Snack

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Breakfast

Blu e be rry an d Ban an a Ch o c o lat e -c h ip Pan c ak e s “The only

Everybody likes pancakes whether they

time to eat

They make the perfect breakfast on spe-

diet food is

There are many different flavour combi-

while you're

Miss’ favourite ones but one can always

are thin and crispy or thick and fluffy. cial occasions and even a great dessert. nations one can try. Here I listed my substitute the fruit for whichever they

waiting for

prefer.

Ingredients: (Makes up to 8 fat pancakes)

the steak to

100g Self-raising flour 100ml Milk

cook.”

Banana and Blueberries

― Julia

Honey (optional) Ice-cream (optional)

Child

Chocolate-chips or bashed up chocolate bars.

Wisk the flour and milk together. If the consistency is too thick add some water until you have a smooth batter. If the consistency is too runny add some more flour as we want them to fluff up nice and even.

Add in the chocolate chips or bashed up chocolate bars. Wisk until everything is mixed in well.

In a frying pan add a small nob of butter and coat the whole bottom of the pan. This should be done on a medium to high heat.

Using a ladle add in some of the mixture in to the pan. By using a ladle we are making sure we have even portions of equal size.

Fry off on each side for about 1-2 minutes until thick and fluffy.

Serve them with chopped bananas, blue berries, a scoop of ice cream and a drizzle of honey.

WHAT

LIBRARIANS

EAT!

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Sweets

Carn ival Caram e l Apple s Ingredients: (serves 10-12 depending on how many apples you use) 1/2 cup Butter, cubed 2 cups Brown sugar 1 cup Light corn syrup (corn flour with water) Dash salt

In a large heavy saucepan, melt the butter.

1 can (14 ounces) Sweetened condensed milk

Add the brown sugar, corn syrup and salt.

10 to 12 Popsicle sticks

1 tsp Vanilla extract

Cook and stir over medium heat until the mixture comes to a boil. (about 10-12 minutes)

10 to 12 Medium apples, washed and dried

Stir in the condensed milk and cook until the mixture becomes a caramel.

It is important to stir continuously to help speed the process.

These are perfect for impress your loved ones.

Also except for all the sugar, it’s healthy since its basically an apple, right?

Remove from the heat and stir in the vanilla.

Dip each apple into hot caramel mixture and turn to coat the apple evenly.

Insert Popsicle sticks into the

Dip bottom of apples into the peanuts.

apples.

Place on a greased waxed paper until set.

Sweets

1 cup salted peanuts, chopped

S we e t Las agn e Mille Fo glie

Ingredients: A couple of lasagne pasta sheets Mascarpone cheese Dark chocolate (melted) A couple of oranges Whipping Cream

A twist on the classic lasagne and the Mille Foglie dessert, for all the family to enjoy. It is a very fun quick dessert ideal for the carnival week.

Par boil the lasagne sheet in some boiling water for a minute or two.

Drain them well and pat them dry.

Cut them across into four oblongs and fry them, either shallow or deep fried until crispy and golden.

Drain them well on some kitchen paper.

Flavour the mascarpone cheese with some orange zest.

Whisk up the double cream until stiff.

Layer the fried lasagne sheets up like a sweet lasagne, filling a layer with mascarpone and a layer with the whipped double cream.

Drizzle the melted chocolate on top and finish off with some sliced oranges.

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Sweets Ingredients: The Cake 200g Butter 250g Icing sugar or Caster sugar 1/2 tsp Vanilla Essence or Vanilla pod 1 tsp Milk

Some cooks

Prin jo lat a The Prinjolata is a traditional Maltese Carnival time sweet. Originally the Prinjolata was made with butter cream and the main reason was that even though one did not store it in the fridge it would not go off.

Of course there are many other variations but even though this recipe makes a very simple one it is so stunningly rich that a small piece goes a very long way.

4 Packets Pavesini or 30 sponge fingers

stir chopped

75g Pine nuts

candied

75g Flaked almonds 50g Glace cherries, chopped (optional)

cherries into the cake mixture and

Italian Meringue 60g Sugar 5 tsp Water

stick some

1 large egg white

whole candied

Icing and Decoration 400g Icing sugar 1 large egg white

cherries onto

Food colouring

the sides of

100g Dark chocolate (melted) 100g Pine nuts (toasted)

the cake as

Making the Italian Meringue Put the sugar and water into a pan and dissolve over a low heat.

Whisk the egg whites in a bowl until firm peaks form.

When the sugar syrup starts to boil, remove the pan from heat and immediately resume whisking the egg whites.

With the beater at its lowest speed, pour in the melted sugar in a slow stream until it is all absorbed.

part of the

Making the Cake:

Carry on beating until the meringue is tepid.

decoration

Beat the butter and sugar together until very white and fluffy.

Making the Icing and

In the meantime, lightly roast the nuts and then chop them up roughly.

Crush the Pavesini or sponge fingers with your fingers till they resemble very rough breadcrumbs.

Fold the Italian meringue into the butter cream followed by the nuts and biscuits, and form a sand castle shape on a plate Cover with Icing and decorate as you please.

WHAT

LIBRARIANS

EAT!

Decorations: Put the egg white into a bowl and whisk lightly just till it begins to foam a little.

Start adding the icing sugar a little at a time, whisking well in between each addition until it thickens nicely.

Spread it carefully over the half ready cake and decorate it by drizzling with colour, sticking the nuts all over the side and then dribble over melted chocolate.

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Tip of the Month It is very important to add herbs to our recipes. Not just because they add flavor but because they also have health properties. In the past people have used herbs as medicine and some communities still do.

When cooking, try using different herbs or spices and vary them throughout the week. The use of herbs and spices add to a balanced healthy diet and also help to prevent common illness.

Sweets Ingredients: (Serves 6)

Xk un vat These are very quick to make and traditionally were made by the Knight of St. John during the Carnival month.

200g of flour

Rub the butter into the flour,

25g of butter

Stir in the egg-yolk and enough anisette to make dough

1 egg-yolk

Knead it briefly and allow it to rest for 20 minutes.

1 tsp of sugar

Roll it out very thinly and cut it into strips with a pastry-wheel.

Anisette

Bring the oil to the boil. Roll up the strips and drop them into the boiling oil, where they’ll take on the traditional twisted shape. Be careful not to let them over-fry.

Oil for deep frying honey or golden syrup Coloured sugar

Remove them once they are golden and drain them on kitchen paper to remove excess oil.

When they are cool, pile them up on a plate and drizzle on some honey or golden syrup, and scatter them with coloured sugar or hundreds-andthousands, which will stick to them.

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NEWSLETTER

TITLE

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Get numerous benefits from coffee!

Get numerous benefits from coffee! Research shows that in many cases, more is better when it comes to coffee improving health.

Here are some of the benefits.

Coffee Lowers Risk of a Variety of Cancers Coffee drinking has been associated with a lower risk of lung, prostate, breast, endometrial, pancreatic, stomach, and colon cancer. In some studies the association is robust, while others have shown no benefit from coffee, which could be due to many reasons. But, it seems clear that coffee can be protective and does not increase cancer risk.

Coffee Lowers Risk of Heart Disease & Heart Attack Coffee intake is highly protective for the cardiovascular system and has been repeatedly found to decrease risk of heart disease and death from a heart attack.

Coffee Improves Vascular Health & Does NOT Raise Blood Pressure The caffeine in coffee has actually been shown to improve the health of the blood vessels because it increases nitric oxide production in the endothelium (the thin layer of cells that line the interior surface of blood vessels), which improves vascular muscle tone. Coffee also supports healthy arterial pressure, lowering blood pressure over the long-term.

Coffee Improves Cholesterol Health The antioxidants in coffee can improve total cholesterol, raise “good” HDL cholesterol, and lower inflammation related to heart disease. In one study, regular coffee drinkers were asked to increase their coffee intake to 4 and then a whopping 8 cups a day.

This dosing improved the ratio between “bad” LDL and HDL cholesterol by 8 percent.

Coffee Improves Body Composition & Elevates Fat Burning There is compelling evidence that coffee increases your metabolic rate so that you burn more calories, and it can help shift the body to burn fat rather than glucose for energy. In addition, coffee modulates blood sugar and can improve insulin sensitivity.

It is always important not to drink too much coffee. This applies to everything. Something is good for you in proper amounts only. When we overdo it, we loose all the benefits which we were taking advantage of. Whereas coffee is good for you, overdosing it with sugar does not render the same health benefits

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Dinner

Pepper-Crusted Beef Fillet with ChocolatePort Sauce A special dinner to impress on Valentines Day. This recipe includes ingredients which both partners can indulge into. It is also designed to stimulate the appetite for a gorgeous follow up dessert.

“I cook with wine, sometimes I even add it to the food.” ― W.C. Fields

Ingredients: (Serves 2) 2 Fillets of good quality beef

Brush the tenderloin fillets on all sides with some olive oil.

1 tbsp Olive oil

Sprinkle with sea salt and cracked pepper.

1 tbsp Peppercorns (cracked)

Add the steaks to a hot pan, and cook to your desired degree of doneness, for example 4 minutes per side for medium-rare.

1 Shallot or small onion (finely chopped) 1 glass of good quality red wine (preferably Port wine) 1 tbsp Balsamic vinegar

Once done, remove the steaks from the skillet and put aside to let the meat rest.

For the Sauce:

60ml Beef stock

Stir in the chopped shallot in the same pan with a shot of olive oil, and cook for 1 minute.

1 tsp Fresh rosemary (minced)

Pour in the Port wine and balsamic vinegar.

20g Bittersweet chocolate (chopped)

Simmer until the wine reduces to the consistency of sticky syrup, 2 to 3 minutes.

Add the beef stock and rosemary, and return to a simmer.

Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce.

Pour sauce over steaks to serve or place it in a container aside.

Serve with some roasted potatoes, grilled vegetables or a fresh salad.

“All you need is love. But a little chocolate now and then doesn't hurt.” ― Charles M. Schulz WHAT

LIBRARIANS

EAT!

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Chocolate Fondant

Dessert This is the first request of this foodletter.

Requested by Sarita Piscopo the recipe is taken from Chef Gordon Ramsey.

The perfect dessert for Valentines Day. Ingredients: (Serves 2) 50g Melted butter (for brushing) Cocoa powder (for dusting) 200g Good-quality dark chocolate (chopped into small pieces) 200g Butter

Preparing the Fondant.

200g Golden caster sugar 4 whole eggs and 4 egg yolks 200g plain flour Caramel sauce and vanilla icecream to serve Getting the moulds ready.

Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould.

Place the mould in the fridge or freezer for a couple of minutes.

Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould.

Tip the mould so the powder completely coats the butter.

Tap any excess cocoa back into the jar, then repeat for the next moulds.

To Serve Using a large spoon dipped in hot water, scoop some vanilla ice-cream carefully placing the ice cream on top of the fondant, add a drizzle of caramel sauce and then serve immediately.

Repeat with the rest of the fondants.

Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together.

Remove bowl from the heat and stir until smooth.

Leave to cool for about 10 mins.

In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail. This can be done with an electric whisk if you want.

Sift the flour into the eggs, then beat together.

Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.

Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before.

To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.

Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.

Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.

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“Ask Us Something!”

We had a lot of positive feedback about the foodletter, however we did not receive any questions. So again we came up with one on our own. Please let’s keep this foodletter interactive and feel free to share with us. We want to know your comments, recipes and queries.

How do I make a fruity healthy snack?

Hmmm something fruity? Something healthy? In the form of a snack? …. Why not try some fruit leather!

Leather? I know some of you might be confused but really, this is something that has been around for generations. It is something like candy but without the sugar and extra calories.

Basically you select which fresh fruit you want to use. Such as apricots, peaches, plums, berries, apples, pears, grapes, strawberries, mango, etc... Deseed them or remove the stone.

Chop them up.

Add into a pan.

Add a half cup of water for every 4 cups of chopped fruit.

Bring it to a simmer, cover and let it cook on a low heat for 10-15 minutes, or until the fruit is cooked through.

Purée it thoroughly in a blender or food processor.

Line a rimmed baking sheet with sturdy plastic wrap (the kind that is microwave safe). Pour out the purée And there you have it! A fruity healthy snack which you can store and use whenever you want.

into the lined baking sheet to about an 1/8 to 1/4 inch thickness.

Place the baking sheet in the oven and bake at a low heat for about 6-8 hrs until completely dry.

When the fruit leather is ready, you can easily peel it up from the plastic wrap. To store it, roll it in its plastic wrap, put it in an airtight container and store in the refrigerator or freezer.

Hope you enjoyed this month’s issue. Please send us your feedback, requests and questions so that we can keep improving and also continue to learn together about food. Next month’s issue will feature some Easter goodies, picnic treats, some proper comfort food and also your own recipe requests and questions.