What librarians eat! Vol: 2 Issue: 6 June 2014

What Librarians Eat! V O L :

2

I S S U E :

6

J U N E

2 0 1 4

INSIDE THIS ISSUE:

Health Tip

2

Summer lamb with carrot and fennel salad

3

Pasta with scallops, zucchini and tomatoes 4 Courgette, muschoom and mozzarella tart

4

Strawberry cream tea cake

5

Margaritas

6

Spicy garlic lime chicken

6

Italian cousine

7

Making the authentic pizza dough

7

Italian lasagna

8

Pesto

8

Summer couscous salad

9

Blueberry zucchini bread

10

Rose petal sorbet

11

Welcome to the June edition of What Librarians Eat!.

In this month we also welcome the hottest season on board — Summer!

Inside this edition you will find health tip for this particular time as well as fresh summer food to complement it.

Due to a number of staff members asking for other interesting subjects to read about, we have decided to add a Women’s and a Men’s section to the foodletter.

We all hope you enjoy these new additions.

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 interest areas.

Cold hibiscus tea 11 Women’s Section 12

Special June Activities:

Men’s Section

13

Friday 20th June - Half Days Lunch (More information will be forwarded soon).

Ask Us Something!

14

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2

Healthy Tip for the month of June IT’S SUNSCREEN TIME! KNOW YOUR UVS AND SPFS!

How do you protect yourself and your family from sun damage?.

We get several types of ultraviolet (UV) radiation from the sun. UVB rays cause our skin to tan or turn red, but don’t penetrate very deeply. UVA rays don’t burn surface skin as much because they penetrate more deeply.

Both UVB and UVA rays cause DNA damage, increase the risk of skin cancer and accelerate skin aging. UVA rays, however, are particularly dangerous because they are thought to cause melanoma-the deadliest form of skin cancer.

SPF stands for Sun Protection Factor. It’s a measure of how long you can stay in the sun without burning with sunscreen versus without it. If your skin would normally burn in 15 minutes without sunscreen, an SPF 4 lotion would protect your for 4×15 minutes=1 hour.

Sunscreen

protects

you

primarily

against UVB rays,

not

against

the

more

dangerous UVA rays. To shield yourself from UVA, wear sun-protecting fabrics, also SPF 30+ sunscreens have better broad spectrum coverage.

Don’t forget to: 

Apply sunscreen 20-30 minutes before sun exposure and reapply at least every 23 hours



Be generous with the amount of sunscreen you apply. The average person only applies 25-50% of the recommended amount.



Avoid sun-intense times, 10 a.m - 3 p.m



Wear finely-knit clothing that covers your skin when possible



UV protection is recommended from birth on.

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Summer lamb with carrot & fennel salad Don't save barbecues for the weekend. This light wrap makes an easy midweek dinner to eat outdoors .

Ingredients

Rub the lamb with a little oil and half the lime juice, then



450g lamb neck fillet

season with salt and pepper.



olive oil

Barbecue or cook in a hot griddle pan for 10-15 mins,



juice 1 lime

turning occasionally.



1 tbsp fennel seed, toasted and roughly crushed

Remove from the heat, cover with foil and set aside to rest.



1 carrot, grated

Meanwhile, whisk the remaining lime juice and the fennel



1 small red onion, finely chopped

seeds together with some salt and pepper and a little olive oil



4 pitta breads

in a large bowl.



2 Little Gem lettuces, leaves separated

Add the carrot and red onion, then mix well.

Warm the pitta breads on the barbecue or griddle pan, then make a slit in each to form a pocket.

Slice the lamb and stuff into the pittas with the carrot salad and lettuce leaves.

3

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4

Pasta with Scallops, Zucchini, and Tomatoes Ingredients 

1 pound dry fettuccine pasta



1/4 cup olive oil



3 cloves garlic, minced



2 zucchinis, diced



1/2 teaspoon salt



1/2 teaspoon crushed red pepper flakes



1 cup chopped fresh basil



4 roma (plum) tomatoes, chopped



1 pound bay scallops In a large pot with boiling salted water cook pasta until al dente. Drain.

Meanwhile, in a large skillet heat oil, add garlic and cook until tender.

Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes.

Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.

Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Courgette, mushroom & mozzarella tart Ingredients 

2 tbsp sundried tomato paste



1 garlic clove, crushed



375g ready-rolled puff pastry sheet



125g ball mozzarella, cut into chunks



100g mushrooms, sliced



1 courgette, thinly sliced



1 tbsp olive oil



2 tsp dried oregano

Heat oven to 220C/fan 200C/gas 7.

Mix the tomato paste and garlic together.

Place the pastry on a baking sheet and score a border about 1cm in from the edge.

Prick the pastry within the border all over with a fork, then spread with the tomato mixture.

Top with the cheese, mushrooms and courgette, drizzle with olive oil, then evenly scatter over the oregano along with a little salt and pepper.

Bake for 20 mins until risen and golden, then slice and serve with salad

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Strawberry cream tea cake This super-sized scone is perfect to feed a crowd for afternoon tea.

Ingredients

For the scone 

175g butter, frozen



250g self-raising flour



1 tsp baking powder



50g golden caster sugar, plus extra for sprinkling



150ml cold full-fat milk



tiny squeeze lemon juice



beaten egg, for glazing

For the topping and filling 

350g strawberries, hulled and sliced



50g golden caster sugar, plus a little sugar for sprinkling



1 tbsp posh strawberry jam



140g clotted cream



small drop vanilla extract

Heat oven to 220C/200C fan/gas 7.

On the coarse side of a box grater, grate the butter into a bowl, then place back in the freezer for 5 mins. With a spatula, quickly mix the butter with the flour, baking powder and sugar, add the milk and lemon juice, then bring together until you have a butter-speckled dough.

Knead the dough a few times on a floured surface.

Roll out to a circle, press into a lightly greased 20cm sandwich tin, then brush the top with egg and scatter with a little sugar.

Bake for 20 mins until risen and golden, then transfer to a cooling rack.

While the scone is cooling, toss the strawberries in a bowl with a sprinkling of the sugar and the jam, then set aside. In a separate bowl, whisk the clotted cream until stiff with the 50g sugar and a drop of vanilla extract.

To assemble the cake, place the scone base on a serving plate, spread the cream over, leaving a slight edge of the cake showing, then pile the saucy strawberries on top.

Serve cut into wedges

5

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6

Margaritas This month we will start with something different. A drink that should represent the summer holidays; Margaritas. Refreshing but also with a kick.

Ingredients





Fruit such as strawberries. lime or pineapple, etc...



6 fluid ounces tequila 2 fluid ounces triple sec

Fill blender with crushed ice. Pour in the tequila and triple sec.

Add the fruit.

Blend until smooth.

Pour into glasses and serve.

Spicy Garlic Lime Chicken A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.

Ingredients



1/4 tsp garlic powder



3/4 tsp salt



1/8 tsp onion powder



1/4 tsp black pepper



1/4 tsp dried thyme



1/4 tsp cayenne pepper



1/4 tsp dried parsley





1/8 tsp paprika

4 boneless, skinless chicken breast halves



2 tbsp butter



2 tbsp garlic powder



1 tbsp olive oil



3 tbsp lime juice

In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large heavy skillet over medium heat.

Sauté chicken until golden brown, about 6 minutes on each side.

Sprinkle with 2 teaspoons garlic powder and lime juice.

Cook 5 minutes, stirring frequently to coat evenly with sauce.

Food From Around The World: Italy

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7

Italian Cuisine The essence of Italian cooking today is simplicity. One uses the freshest seasonal ingredients possible, and then uses basic cooking techniques to simply enhance the natural flavor of the food. Italians learn to appreciate good food when they are young, and eating continues to be one of each day’s pleasures even as they grow to adulthood. Italian women all seem to share a passion for food, which is probably why life in Italy has always revolved around the kitchen. Recipes are passed down through generations, and every holiday revolves around family favorite recipes. There are many regional variations of cooking throughout Italy, but in general grain foods such as pasta, bread, rice, and polenta are mixed in a variety of interesting ways with vegetables, beans, fish, poultry, nuts, cheeses and meat .

Making the authentic pizza dough Mix the dough in a stand mixer, by hand or in a bread machine. If you Ingredients

are using a stand mixer, mix it slowly for two minutes, faster for 5



500gr type 00 flour

minutes, and slow again for 2 minutes.



325gr water (65% hydration)

Cover the dough and let it rise for 1 1/2 - 2 hours, or until double.



10gr salt

Punch it down and push out the air bubbles.



3gr active dry yeast

Form the dough into a large ball, then cut it into three 275gr equal pieces.

Shape each piece of dough into a ball.

Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side.

Pinch the two ends together to make a smooth ball with a tight outer "skin."

Set your ball seam-side down where it can rest.

Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with.

The top of the pizza ball should be soft and silky.

Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.

Use your favourite pizza topping and Voilà !

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Food From Around The World: Italy

8

Italian Lasagna Ingredients 

680 g lean ground beef



2 cans tomato paste



225 g Italian sausage



680 g cottage cheese or 680 g ricotta cheese



1 large onion, chopped



2 eggs, beaten



2 garlic cloves, minced



1/2 tsp pepper



1 tsp salt (or to taste)



2 tbsp parsley



1 tbsp dried parsley flakes



1/2 cup grated parmesan cheese



1 tbsp dried oregano



450 g mozzarella cheese, divided



1 tbsp dried basil



12-15 lasagna noodles



2 cans whole tomatoes, undrained and chopped Brown ground beef, Italian sausage, onion and garlic.

Add salt and next 5 ingredients; stirring until well mixed.

Simmer 1 hour.

Cook lasagna noodles according to package directions; drain and set aside.

Spray a 13 x 9" baking pan with cooking spray.

Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.

Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese.

Bake at 375F for 30 to 40 minutes, or until cheese mixture is thoroughly melted.

Ingredients 

3 cups packed fresh basil leaves



4 cloves garlic



3/4 cup grated Parmesan cheese



1/2 cup olive oil



1/4 cup pine nuts



1/2 cup chopped fresh parsley (optional)

Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender.

Blend to a smooth paste.

Add parsley if desired.

Pesto

Lunch Ideas

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Summer couscous salad A Middle Eastern treat, ready in minutes Ingredients 

250g couscous



250ml vegetable stock, boiling



400g can chickpeas, drained and rinsed



1-2 tbsp vegetable or olive oil



300g courgettes, sliced on the slant



300g small vine-ripened tomatoes, halved



250g pack halloumi cheese, thickly sliced and then halved lengthways

For the dressing 

125ml olive oil



3 tbsp lime juice



2 large garlic cloves, finely chopped



2 tbsp chopped fresh mint



½ tsp sugar

Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes.

Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.

Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper.

Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside.

Top the couscous with the courgettes and then the tomatoes.

If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown.

Pile on top of the tomatoes, and drizzle with the remaining dressing.

9

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10

Blueberry Zucchini Bread Blueberries and zucchini baked up into delicious little summertime bread loaves!

Ingredients: 

3 eggs, lightly beaten



1 cup vegetable oil



3 teaspoons vanilla extract



2 1/4 cups white sugar



2 cups shredded zucchini



3 cups all-purpose flour



1 teaspoon salt



1 teaspoon baking powder



1/4 teaspoon baking soda



1 tablespoon ground cinnamon



1 pint fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries.

Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Fresh Summer Recipes This month we will be using Katja’s suggestion and include some different refreshing recipes involving edible flower petals.

Rose Petal Sorbet Ingredients 

2 cups red or pink rose petals



2-1/4 cups sugar, divided



4 cups water



6 medium oranges



6 to 14 drops of red food coloring (optional)

Cut off the white portion at the stem end of each rose petal.

With a mortar and pestle or in a food processor, mash or process into a paste, gradually adding 1/4 cup sugar.

In a large saucepan, bring water to a boil.

Stir in remaining sugar until dissolved.

Stir in the rose paste.

Boil, without stirring, for 10 minutes.

Remove from the heat; cool for at least 1 hour.

Strain, reserving rose syrup.

Discard rose pulp.

Squeeze the juice from the oranges and strain; discard pulp and seeds.

Add 2-2/3 cups orange juice and food coloring if desired to the rose syrup.

Transfer to a freezer container; cover and freeze for at least 8 hours or until firm.

Cold Hibiscus Tea Ingredients 

10 dried hibiscus flower



1 liter cold water

Method: 

Sift through dried flowers for stems and discard.



Place dried hibiscus in cold water and allow to sit for 1-2 days, or until the color has faded from the flowers.



Strain the juice through a fine sieve.



Toss the flowers and other thick excess you have strained.



Serve with ice and adjust with sugar as per your taste.

Women’s Section Bikini Season is here!

Find the Style that Suits YOU Black & White

Exotic Prints Exotic prints lend a mesmerizing, eye-catching twist to any silhouette.

Plus, they're undeniably fun.

Expert tip: eyes will go to the brightest, shiniest, flashiest fabric. Use playful prints and patterns to bring attention to your sculpted shoulders, lean legs, or whatever you'd like to flaunt.

The yin-and-yang effect of black and white make a strong, gorgeous impression.

This season designers are giving this classic combo a fresh, modern makeover, so you can have a timeless, effortlessly chic look. Try mixing textures and patterns to keep things interesting. Plus it's true: black is magically, powerfully slimming.

Sporty-Chic

One-Piece Suits One-piece suits create

Sporty-chic

a dramatic contoured

swimwear is made

look and flatter

for the active girl

brilliantly. Choose high

on the go.

cut legs for a long, lean

Well-structured

silhouette. Springy fab-

styles don't hide

rics like nylon and Lycra

the body—they

lift breasts and flatten

do it proud, and

the tummy. The result:

make it effortless

a super-slim look. A

to swim your

one-piece doesn't need

heart out. Look

to skimp on sexy: dare to rock a plunging neckline or an

for sleek styles, racy details, and bold colors.

open back. So beautiful!

PAGE

Men’s Section Your Healthy Eating Game Plan 1. Eat Breakfast — A good breakfast starts your metabolism nd sets the tone for your day.

Game Plan: Try whole grain cereal with fruit on top, or grab a yogurt or healthy granola bar for the road.

2. Eat at least 1 Fruit & Vegetable at Every Meal — Fruits & vegetables are the nutritional super-stars.

Game Plan: Keep fruits and vegetables on the counter or at the front of the fridge so you’re more likely to see and eat them.

3. Less is More — Ingredients that is — As author Michael Pollan says, “If your grandma wouldn’t recognize it as food, you probably shouldn’t eat it.”

Game Plan: Avoid the middle aisles of the grocery store and you’ll buy healthier foods.

4. Variety is the Spice of Life — Eating many different types of foods helps ensure you’re getting all the vitamins and minerals you need.

Game Plan: Buy one new fruit or vegetable every time you go to the store to mix it up 5. Stop the Super-Sizing — Portion sizes at most restaurants are not healthy. In fact, they are 3-5 times larger than a healthy size. A healthy serving of meat is the same size as a deck of cards. A healthy serving of pasta is about the size of your fist.

Game Plan: Take half of your next restaurant meal home in a to-go box. You’ll have a great lunch the next day and save cash!

6. Cut Back on Red Meat — Too much red meat clogs your arteries. Not good.

Game Plan: Go meatless on Mondays. Challenge yourself to create a great meal without meat.

7. Whole Grains, Whole Grains, Whole Grains — Whole grains will fill you up more than foods like white bread because they have more fiber.

13

“Ask Us Something!”

This month, our colleague Bertha, asked us to give some tips on how to grill vegetables for summer bbqs and if we could give some marinades for grilled vegetables.

A lot of veggies do well on the grill, but some really stand out — asparagus, corn, eggplant, mushrooms, peppers (bell or hot), onions, even cabbage.

Most vegetables cook better and are less likely to stick if marinated first or brushed lightly with cooking oil. For added flavor, sprinkle grilled vegetables with fresh herbs.

Depending on what you're grilling, you might want to cut larger veggies (like eggplants, squash, and onions) into smaller pieces.

Small vegetables like cherry tomatoes or sliced veggies work best threaded through kabobs. You can also wrap vegetables in heavy duty foil, though cooking in foil cuts back on that appealing smoky flavor.

These tasty vegetables can be cooked on skewers or thrown straight on the barbecue. Serve them hot or at room temperature. As cold leftovers, they're great with crusty bread .

Marinated barbequed vegetables Ingredients 

1 small eggplant, cut into 3/4 inch thick slices



2 small red bell peppers, seeded and cut into wide strips



3 zucchinis, sliced



6 fresh mushrooms, stems removed



1/4 cup olive oil

Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.



1/4 cup lemon juice

In a medium bowl, whisk together olive oil, lemon juice, basil and garlic.



1/4 cup coarsely chopped fresh basil

Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1



2 cloves garlic, peeled and minced

hour.

Preheat an outdoor grill for high heat.

Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.

Note : Grilling times vary from veggie to veggie, but they're generally more delicate than meats. So keep a close eye on your vegetables.