What Librarians Eat! Vol: 2 Issue: 8 August 2014

What Librarians Eat! V O L :

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I S S U E :

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A U G U S T

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INSIDE THIS ISSUE:

Health Tip

2

Argentina

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AmericanPage

4

Italy

5

Germany

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Switzerland

7

Thailand

8

Morocco

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Women’s section 10 Men’s Section Ask us something!

11 Welcome to the August edition of What Librarians Eat!.

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Since a lot of people travel during the summer months, this edition will be solely dedicated to travel. You will find typical dishes you could try in the places you visit and you could try them at home with the help of the recipes provided. A little variation in the food we eat daily provides a thrilling experience to the home cook and a new gastronomic experience to the rest.

The health tip of the month is very helpful to those that are planning to go on a trip abroad in the coming months 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 interest areas.

Activities for this month: Comino / BBQ at sunset Date: 22nd August Time: 5pm till midnight Transport provided from University to Cirkewwa and Back More information to be given during this month.

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Healthy Tip for the month of August

Relax. You deserve it, it's good for you, and it takes less time than you think.

You don't need a spa weekend or a retreat. Each of these stress-relieving tips can get you back in a good mood in less than 15 minutes.

1. Meditate A few minutes of practice per day can help ease anxiety. ―Research suggests that daily meditation may alter the brain‘s neural pathways, making you more resilient to stress,‖ says psychologist Robbie Maller Hartman, PhD, a Chicago health and wellness coach.

It's simple. Sit up straight with both feet on the floor. Close your eyes. Focus your attention on reciting -out loud or silently -- a positive mantra such as ―I feel at peace‖ or ―I love myself.‖ Place one hand on your belly to sync the mantra with your breaths. Let any distracting thoughts float by like clouds.

2. Breathe Deeply Take a 5-minute break and focus on your breathing. Sit up straight, eyes closed, with a hand on your belly.

Slowly inhale through your nose, feeling the breath start in your abdomen and work its way to the top of your head. Reverse the process as you exhale through your mouth.

Deep breathing counters the effects of stress by slowing the heart rate and lowering blood pressure.

3. Be Present Slow down.

Take 5 minutes and focus on only one behaviour with awareness. Notice how the air feels on your face when you‘re walking and how your feet feel hitting the ground. Enjoy the texture and taste of each bite of food.

When you spend time in the moment and focus on your senses, you should feel less tense.

4. Reach Out Your social network is one of your best tools for handling stress. Talk to others -- preferably face to face, or at least on the phone. Share what's going on. You can get a fresh perspective while keeping your connection strong.

5. Tune In to Your Body Mentally scan your body to get a sense of how stress affects it each day. Lie on your back, or sit with your feet on the floor. Start at your toes and work your way up to your scalp, noticing how your body feels.

Simply be aware of places you feel tight or loose without trying to change anything. For 1 to 2 minutes, imagine each deep breath flowing to that body part. Repeat this process as you move your focus up your body, paying close attention to sensations you feel in each body part.

6. Decompress Place a warm heat wrap around your neck and shoulders for 10 minutes. Close your eyes and relax your face, neck, upper chest, and back muscles. Remove the wrap, and use a tennis ball or foam roller to massage away tension.

Argentina

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Argentina is surging up the travel bucket lists for young and old alike.

Whether you‘re lured by the romance of ranching, cosmopolitan city life or in search of legendary steak, the country has platefuls of charm whatever your tastes.

Don‘t leave the country without trying one of these dishes!

Empanadas: Savoury pastries filled with a variety of both meat and vegetable fillings.

Carbonada: A type of stew with potatoes, meat, pumpkins and corn.

It is often baked in an oven inside the pumpkin itself .

Dulce de leche: Extremely popular in Argentina, this is a sweet paste used to fill cakes and pancakes, made from simmering milk and vanilla-flavoured sugar together.

Steak with chimichurri sauce To make the chimichurri Blitz the parsley, oregano, garlic, shallot and chilli flakes in a Ingredients

food processor or chop very finely by hand.



small bunch parsley, roughly chopped

Add 2 tbsp of the olive oil, the lemon juice, vinegar and



½ tsp oregano, fresh or dried



2 garlic cloves



1 shallot, chopped



½ tsp chilli flakes



2½ tbsp olive oil



juice ½ lemon



2 tsp red wine vinegar



2 x 125g rib-eye or sirloin steaks

some seasoning.

Pulse to combine everything to a saucy consistency.

Rub the remaining oil and a little seasoning into the steaks.

Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking.

Rest for a few mins.

Then spoon over the sauce and serve with fries and salad.

One of Argentina‘s biggest attractions: Iguazu Falls. It is situated on the border between Brazil and Argentina.

Most visitors reach the falls from the Argentine side through the city of Puerto Iguazú. A train brings visitors directly to the entrance of Devil‘s Throat, which at a height of 82 meter (269 ft) is the most impressive of

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Almost everyone on the planet knows something about the USA, even if they‘ve never been. The Statue of Liberty, the Empire State, the Hollywood sign, Las Vegas neon, Golden Gate and the White House

A m e r i c a

have long been global icons.

Yet first-time visitors should expect some surprises. Though its cities draw the most tourists – New York, New Orleans, Miami, Los Angeles and San Francisco are all incredible destinations in their own right – America is above all a land of stunningly diverse and achingly beautiful landscapes. In one nation you have the mighty Rockies and spectacular Cascades, the vast, mythic desert landscapes of the Southwest, the endless, rolling plains of Texas and Kansas, the tropical beaches and Everglades of Florida, the giant redwoods of California and the sleepy, pristine villages of New England. You can soak up the mesmerizing vistas in Crater Lake, Yellowstone and Yosemite national parks, stand in awe at the Grand Canyon, hike the Black Hills, cruise the Great Lakes, paddle in the Mississippi, surf the gnarly breaks of Oahu and get lost in the vast wilderness of Alaska.

Sweet chilly dogs Heat oven to 200C/180C fan/gas 6.

Place the sausages in a non-stick baking tray and roast for 20 mins.

Meanwhile, heat the oil in a frying pan and cook the onions and mustard seeds together for 10-15 mins until softened and golden.

Remove the sausages and brush with maple syrup.

Ingredients

Pop the baguettes onto the same baking



8 good-quality pork sausages

tray. Increase the oven to 220C/200C fan/



2 tbsp sunflower oil

gas 7 and return the tray for 5-8 mins until



2 onions, thinly sliced

the sausages are dark, shiny and cooked



1 tsp yellow or black mustard seeds

through.



2 tbsp maple syrup

 4 part-baked mini baguettes (or cut a French stick into 4 pieces) 

1 tbsp Dijon mustard

 large pinch brown or muscovado sugar 

Stir the mustard, sugar and vinegar into the onions until the sugar has melted.

Cut the baguettes open across the top and put the mustardy onions and serve.

2 tsp wine or cider vinegar

This is a very useful website one could consider browsing if they’re planning a trip to the States. http://www.discoveramerica.com/

Italy

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Italy is a country rich in culture, good food, wine and last but not least art. There are many interesting places to visit whilst being in Italy, some of which are the Sistine Chapel, the Vatican, the Colosseum, the Pantheon, St. Mark‘s Basilica, the ruins of Pompeii, Mt. Etna, Cinque Terre, The Dolomiti, Portofino and Lake Como. Then one should not forget the top cities to visit: Rome, Venice, Florence, Naples, Milan, Genoa, Turin and Trieste.

Ingredients 

500g strong white bread flour, plus some for dusting



1 ½ tsp salt



7g sachet fast-action yeast



2 tbsp extra-virgin olive oil, plus some for drizzling



125g ball mozzarella, drained



5 tbsp pesto (see July’s edition, pg. 8 for recipe)



sea salt, to serve (optional)

Pesto Focaccia

Put the flour into a bowl and mix in the salt. Mix the yeast into 325ml tepid water.

Add the water and oil to the flour, then mix well with a plastic scraper or your hands.

When most of the liquid is incorporated, use your hands to bring all the ingredients together into a ball of dough.

Tip the dough out onto a worktop lightly dusted with flour and work it by pulling and stretching for at 10mins.

Try to get as much air in it as possible.

Put the ball of worked dough into a well-oiled bowl, cover with a little more oil and a tea towel or cling film.

Leave to rest for 1 hr or so in a non-draughty warm spot, until doubled in size.

Now stretch the dough out onto a baking sheet until it‘s about 20 x 30cm.

Leave the dough to rise again to about half as high again, about 30-40 mins in a warm draught-free place, loosely covered with a tea towel.

Heat oven to 180C/160C fan/gas 4.

When the dough has risen, press your fingers into it gently to make some holes.

Bake for about 15 mins, then remove from the oven.

The Island of Capri is one of the most picturesque and visited locations in Campania. Thus the island has a mythical charm, as well as its natural treasures. A must visit if one is in the area.

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Germany

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Germany, a country full of history, art, medieval towns, culture, city high-life, and surprises awaits you. With the economy stretching your dollar like a rubber band until it bursts, Germany gives you the most bang for your money.

This is why. It offers affordable overnight accomodations, there are activities all year round, it has a diverse natural landscape waiting to be explored and it is surrounded by various other countries so you can travel easily on land.

Rote Grütze Ingredients 

6 cups fresh or frozen, unsweetened berries (raspberries, strawberries, red currants, or a combination of these)



1/2 cup sugar



2 tbsp. cornstarch



1/4 cup cold water



1 tbsp. fresh lemon juice For fresh berries: stem, wash and dry in collander. For frozen berries: thaw before using.

For a smooth pudding, process berries in a blender, 2 cups at a time, until pureed. For chunkier, process 4 cups, and chop the rest, blending with puree.

Stir cornstarch in cold water until smooth.

Combine berries and sugar in non-stick saucepan.

Bring to a boil over medium heat, stirring constantly.

Stir cornstarch mixture again, then add into the berry mixture gradually, while still stirring.

Reduce heat and let simmer for 3 minutes, stirring constantly, until mixture starts to thicken.

Remove from heat and stir in the lemon juice and vanilla.

Pour into a serving bowl, or individual dessert bowls.

Cover and chill in the refrigerator for 24 hours. This is traditionally garnished with a Vanilla Custard Sauce , but you may also use whipped cream, vanilla ice cream, or heavy cream.

For those who love beer, one cannot miss the massive Oktoberfest . With over 6 million visitors gathering to sit along tables in tents with thousands of strangers, drinking ―ein Weizen― (wheat beer), eating over 200,000 pairs of pork sausages, 480,000 spit-roasted chickens in 14 days and singing Oom-tah-tah, Oom-tah-tah songs while wearing a dirndle or lederhosen one will definately have fun.

Switzerland

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With a mountainous landscape perfect for decadent skiing holidays, vast lakes and unique climate, Switzerland is the perfect place for a mini-break. It's also home to some hearty traditional cuisine.

Many of us know Switzerland for the super delicious chocolates they produce. Swiss chocolate is mouth watering and delicious to the core.

Many travel through Switzerland by trains where they expose themselves to picturesque views which will force you to reach for your camera, but for even better stunning scenes try one of the dedicated picturesque routes,such as the Glacier Express or Bernina Express, which usually have panoramic windows and travel at slower speeds to let you take in the highlights.

Then one cannot forget Zurich. Zurich has enjoyed the pride of being quite justifiably named as the city with the best quality of life in the world and the wealthiest city in Europe. The churches, various parks and the scenic beauty are all a balm to the aching heart and the stressed brain.

Cheese fondue

Ingredients 

2 tbsp cider vinegar



1 tsp cornflour



250g cheddar, grated



250g Gruyère, grated



3 tbsp crème fraîche

Suggestions for dipping 

4 thick slices bread, such as sourdough, chopped into chunks

Heat oven to 200C/180C fan/gas 6.

Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses.

Set over a pan of boiling water.



2 tbsp olive oil



2 carrots, cut into batons



2 peppers, deseeded and cut into strips



2 celery sticks, thickly sliced



200g pack mini salami or 1 thin salami cut into bite-size chunks

Slowly melt the cheese, stirring occasionally.

When it‘s nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.

To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.

To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.

Switzerland is famous for its policy of non-interference. This country has never joined in any of the wars fought in Europe and America, not even the great World Wars. They gave free passage to both warring parties and remained neutral.

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T h a i l a n d

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There are plenty of reasons to visit Thailand, from glorious golden beaches to legendary parties beneath a full moon… and that‘s before we mention the food.

Thailand is the 50th largest country in the world; most nearly equal in size to Spain. It is a country with a fascinating history, a devout Buddhist culture and beautiful scenery that lures travelers from all over the world.

For many cultural travelers it is a land of ancient temples, glittering spires and beautiful palaces. For sun-seeking hedonists it is a place to rejuvenate on palm-studded beaches that rim idyllic bays and islands. For international foodies it is a culinary mecca whose restaurants and sidewalk food stands keep coming back for more

Phat kaphrao

Ingredients 

2 tbsp vegetable oil



450g boneless skinless chicken thighs, cut into chunks



3 tbsp coarsely chopped garlic



3 tbsp finely sliced shallots



3 fresh green or red chillies, seeded and finely shredded



2 tbsp fish sauce (nam pla)



2 tsp dark soy sauce



2 tsp sugar



a large handful of Thai or ordinary basil leaves

Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil.

When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over.

Using a slotted spoon, take the chicken from the pan and set aside.

Reheat the wok and add the remaining oil.

Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.

Return the chicken to the wok and add the chillies, fish sauce, dark soy sauce and sugar.

Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through.

Stir in the basil leaves and serve at once.

Kanchanaburi has become a major tourist destination, with a focus on the outdoors due to its magnificent landscape and charming beauty. Only two hours from Bangkok, Kanchanaburi is accessible by road or rail, and is popular for fishing, rafting, canoeing, mountain biking, bird-watching, star-gazing, golfing and elephant and jungle trekking.

Morocco

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When you travel to Morocco the best places to visit include the imperial cities of Marrakech,Fes and Meknes. This is where you find wonderful bazaars, palaces and bustling town squares. Morocco is also famous for its beaches and some of the best seaside towns includeEssaouira, Tangier and Asilah. Morocco also has natural beauty. You can hire a camel and trek through the Sahara; climb North Africa's highest peak; or stay in a traditional Kasbah in the fascinating Dades Valley.

Moroccan Tagine Ingredients For the chermoula paste

 2 red onions, chopped  3 garlic cloves  small knob fresh root ginger,     

peeled 100ml/3½ fl oz lemon juice (about 3 lemons) 100ml/3½ fl oz olive oil 1 tbsp each honey, cumin, paprika, turmeric 1 tsp hot chilli powder handful coriander, chopped

For the tagine To make the chermoula, whizz paste ingredients in a blender.

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

Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins.

You may have to do this in two batches.

Add the chermoula paste to the casserole, along with the dried fruit.

     

Pour in 400ml water, cover with a lid and cook in the oven for 45



mins.



Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins.

1 tbsp olive oil 3 carrots, cut into chunks 3 large parsnips, cut into chunks 3 red onions, cut into chunks 2 large potatoes, cut into chunks 4 leeks, ends trimmed and cut into chunks 12 dried prunes, dates or figs 2 sprigs mint, leaves only, finely chopped

Sprinkle with the mint.

Serve on its own or with couscous or crusty bread.

Trekkers in the Anti Atlas have known about the relaxed, high-altitude town of Tafroute, as well as the landscape that surrounds it (cloud-capped peaks, deep valleys and gorges), for decades. The Almeln Valley is dotted with tiny, thriving villages, but Tafroute is something special, with its spectacular surroundings making it seem cosier and more welcoming than your average Moroccan town. The region is renowned for its almond harvests, which find their way into delicious couscous and tagines.

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9 things you may not know about your conditioner W O M E N ‗ S

They Make Great Styling Products Leave-in conditioners can do a lot for your hair inside and out of the shower. If you're looking for quick beach waves, spray a small amount of leave-in conditioner to damp hair, comb through, and braid. You'll have thick waves in no time.

Conditioners Hydrate Your Follicles During the cold winter months, hair tends to dry out. By applying a deep conditioning mask directly to your scalp once a month, dry flakes will be eliminated, leaving your hair soft and sleek.

You Should Condition Before You Shampoo This may sound crazy, but conditioning before you shampoo may actually increase the body of your hair. Experts say

S E C T I O N

that when you shower, your conditioner never fully rinses out. Leaving conditioner in after the shower may weigh down your hair, ultimately reducing your volume. Reversing this habit is a quick fix to create extra bounce.

The Same Conditioner Won't Work for Everyone Choosing a conditioner can be difficult, but the best way to make the decision is based on the texture of your hair. If you have thin hair, pick a volumizing conditioner. And if you have thick, greasy hair, chose a conditioner formulated with less oil. Picking the perfect formula can drastically change your hair.

Roots Should Never, Ever Be Conditioned Avoiding your roots while conditioning is extremely important. Starting from the ends and combing the conditioner to the mid-lengths of your hair is the best way to hydrate your strands where they need it most.

Hair-Colored Strands Need a Different Approach Deep conditioning is even more important for ladies who color their hair. A hair mask will ensure that your color stays longer with each wash, sealing in the color and protecting your hair's cuticle.

You Don’t Need to Shampoo to Condition Shampooing your hair every day can create dry and split ends—but that doesn't mean you should skip conditioning.

Without it, your hair can become dried out, prone to frizz and breakage.

Some Conditioners Can Damage Your Hair Conditioners are supposed to add nutrients and shine to your hair. By using silicone-based products, though, you're stripping your hair of the natural nutrients—so look for labels marked "silicone-free."

One Conditioner Will Last a Lifetime Although you may think your hair can get "used to" your conditioner, this is a myth. Instead of throwing away your favorite products, splurge on a clarifying shampoo to use once every two weeks to reduce the residue left behind by conditioners.

Source: http://www.womenshealthmag.com/beauty/hair-conditioner-facts .

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Men’s Section 4 Quick Health Tips That Can Change Your Life 1. Slay Sunday Blues Transitions can be a drag—like the Sunday night blues, which torment 81 percent of Americans, according to a poll from Monster.com. Take the edge off by doing 10 minutes of work before dinner on Sunday. Or spend a few minutes visualizing Monday‘s tasks. This simple exercise may ease anxiety.

2. Get Real-World Strong We tend to exercise forward and back, up and down. Life‘s not that simple. Fight back with the kettlebell side lunge and touch: Grab the kettlebell with both hands; let it hang in front of you. Step to the left and bend your left knee until the bell touches the floor. Power back to the start. Repeat on your right.

3. Bare Both Arms Don‘t fight heart disease single-handedly. A new study from Boston University confirms that having a different blood pressure in each arm is associated with a higher risk of heart problems. Differences 10 points and up may indicate narrowing arteries. So always measure your BP in both arms.

4. Chew More, Eat Less Here‘s further evidence that slow and steady wins the belly-off race: Chewing more can lower your total meal intake by nearly 15 percent without sacrificing satiety, reveals new research from Iowa State. Double the number of times you chew food. This gives your brain time to register fullness Source: http://www.menshealth.com/health/4-quick-health-tips

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“Ask Us Something!”

This month, we will give you some tips for fun and delicious summer desserts.

Frozen Peanut Butter Pie Pops To make the crust, place graham crackers, pretzels, granulated sugar, and cocoa powder in a bowl and mix well.

Add the cooled melted butter, mix, and set aside.

Place the cream cheese in a stand mixer with a paddle attachment. Mix on medium speed to soften the cheese, about 1 minute.

Add the peanut butter, powdered sugar, salt and vanilla paste and mix at medium speed for 4 to 5 minutes, and then increase the speed to high for an additional 2 to 3 minutes.

The mixture will become light and fluffy.

Add the peanuts and mix just enough to incorporate the nuts.

Scrape the mix into a bowl and set aside.

Clean the mixing bowl and add the heavy cream.

With a whipattachment, whip the cream until slightly firm peaks.

Be careful not to over whip.

Ingredients

Fold one-third of the soft cream into the mixture.

When the cream is folded in, continue with the remaining cream.



1/2 cup graham cracker crumbs

Fill a pastry bag with the peanut cream and pipe a small amount into



1/4 cup salted pretzels, crushed

each mold.



1/4 cup granulated sugar

Tap the mold to ensure the mixture drops to the bottom of the mold.



1 tablespoon cocoa powder

Sprinkle the chocolate balls over the mix.



1 1/2 ounces (3 tablespoons) unsalted

Pipe more mix, making sure to tap again.

butter, melted and cooled

Sprinkle some crust and repeat with the cream.



Continue layering the chocolate balls and crust.

12 ounces cream cheese, room

temperature

Insert the pop sticks into the mixture three-quarters of the way into



8 ounces creamy peanut butter

the pop.



4 ounces powdered sugar

Freeze overnight.



1/2 teaspoon kosher salt

Melt the chocolate and keep warm.



1 teaspoon vanilla bean paste

To unmold the pops, dip the mold into hot water.



1/4 cup salted dry roasted peanuts, finely

Gently twist the sticks as you lift the pops out of the mold.

chopped

Dip the pops one at a time into the warm chocolate allowing the excess



1 1/2 cups heavy cream

chocolate to run back into the bowl. Place the pops on a pan and return



1/2 cup small chocolate-covered rice balls

to the freezer.

or toffee pieces 

The pops can stay for up to 2 weeks wrapped in an airtight container.

6 ounces dark chocolate PAGE

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