What Librarians Eat! Vol: 3 Issue: 1 January 2015

What Librarians Eat! V O L :

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I S S U E : 1

J A N U A R Y

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INSIDE THIS ISSUE:

Health Tip

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Roast venison loin with root vegetables and pickling sauce, venison

4

Clams with serrano ham and sherry 6 Potato Bagels with Butter-Glazed

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Crispy Coconut and Scallion Breaded Chicken Cutlets 8 Arugula, Steak, and Crispy Potato Sal- 9 Women’s section

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Men’s section

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Blood Orange Tart

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Candy Bar Cookie Pops

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Salted caramel stuffed chocolate

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Another year has passed, and what a year it was... A year filled with different activities and social events. The Library Social Events Team (L.S.E.T.) would like to show our gratitude to everyone that attended these events and supported us throughout. Thank you also goes to those persons who suggested and recommended these activities.

We hope that this year will be even more eventful, with better events and more participation from the UOM Library Staff.

HEALTHY TIP FOR THE MONTH OF JANUARY 2015

Chances are at some time in your life you’ve made a New Year’s resolution — and then broken it. This year, stop the cycle of resolving to make change and then not following through. If your resolution is to take better care of yourself and get healthy, you will have a much better year if your resolution sticks. Here are 10 tips to help you get started.

1. Be Realistic The surest way to fall short of your goal is to make your goal unattainable. For instance, resolving to NEVER eat your favorite food again is setting you up to fail. Instead, strive for a goal that is attainable, such as avoiding it more often than you do now.

2. Plan Ahead Don’t make your resolution on New Year’s Eve. If you wait until the last minute, it will be based on your mindset on that particular day. Instead, it should be planned well before December 31st arrives.

3. Outline Your Plan Decide how you will deal with the temptation to skip that exercise class or have that piece of cake. This could include calling on a friend for help, practicing positive thinking and self-talk, or reminding yourself how your “bad” will affect your goal.

4. Make a “Pros” and “Cons” List It may help to see a list of items on paper to keep your motivation strong. Develop this list over time, and ask others to contribute to it. Keep your list with you and refer to it when you need help keeping your resolve.

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5. Talk About It Don’t keep your resolution a secret. Tell friends and family members who will be there to support your resolve to change yourself for the better or improve your health. The best-case scenario is to find a buddy who shares your New Year’s resolution and motivate each other.

6. Reward Yourself This doesn’t mean that you can eat an entire box of chocolates if your resolution is to eat a better diet. Instead, celebrate your success by treating yourself to something you enjoy that doesn’t contradict your resolution. If you have been sticking to your promise to eat better, for example, reward yourself with new fitness clothing or by going to a movie with a friend.

7. Track Your Progress Keep track of each small success. Short-term goals are easier to keep, and each small accomplishment will help keep you motivated. Instead of focusing on losing 30 pounds, focus on losing the first five. Keep a food journal to help you stay on track, and reward yourself for each five pounds lost.

8. Don’t Beat Yourself Up Obsessing over the occasional slip won’t help you achieve your goal. Do the best you can each day, and take one day at a time.

9. Stick to It Experts say it takes about 21 days for a new activity to become a habit and six months for it to become part of your personality. It won’t happen overnight, so be persistent and patient!

10. Keep Trying If you have totally run out of steam when it comes to keeping your resolution by mid-February, don’t despair. Start over again! Recommit yourself for 24 hours. You can do anything for 24 hours. The 24-hour increments will soon build on each other and, before you know it, you will be back on track.

Turn your goal action plan into ACTION!

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Roast venison loin with root vegetables and pickling sauce, venison meatballs Ingredients For the venison 

4 x 200g/7oz loin of venison steaks, trimmed and cleaned (reserve the trimmings)



2 tbsp olive oil



½ tsp salt



1 tsp chilli powder



corn or vegetable oil, for frying

For the second marinade 

2 tbsp Greek yoghurt



1 tsp ground garam masala



1 tsp chilli powder



1 tsp sugar



½ tsp salt

For the venison meatballs 

200g/7oz lean venison trimmings (from above)



50g/1¾oz lamb fat



2 tbsp crisp fried sliced onion



1 tbsp chopped garlic



1 tbsp chopped ginger



1 tbsp chopped coriander stem



1 tbsp fresh pineapple juice



1 tsp red chilli powder



½ tsp garam masala powder



½ tsp salt

For the root vegetables 

2 tbsp vegetable oil



½ tsp cumin seeds



1 tsp coriander seeds



1 tsp crushed chilli flakes



500g/1lb 2oz young root vegetables (carrots, turnips, radishes, fennel bulbs), cleaned and trimmed



1 tsp sugar



1 tsp salt



120ml/4fl oz white wine vinegar

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Venison, double marinated in spices, with sweet young root veg, spicy meatballs and a hot chilli sauce.

For the sauce 

4 tbsp Greek yoghurt



2 tbsp polenta



250ml/9fl oz lamb stock or water



3 tbsp oil, preferably mustard oil



1 tsp panch phoran (Indian spice mix, available to buy ready-made, typically 1 part mustard seeds, 1 part black onion seeds, 1 part cumin seeds, ½ part fenugreek seeds, 2 parts fennel seeds)



1 onion, finely chopped



½ tsp ground turmeric



4 green chillies, slit lengthways



1 tsp salt



1 tbsp jaggery or molasses sugar



1 tbsp chopped fresh coriander

Preheat the oven to 200°C/400°F/Gas 6.

For the venison, rub the olive oil, salt and chilli powder over the steaks and set aside, covered, for 30 minutes.

Mix together the ingredients for the second marinade in a bowl and set aside.

Heat the oil in a large ovenproof frying pan, add the meat and fry over medium heat for 2-3 minutes, until browned all over. Transfer to a roasting tray, spread the second marinade over the top of the meat and roast in the oven for 6-8 minutes, if you like your meat pink. Cook for an additional few minutes if you like it cooked medium to well done.

Remove from the oven and leave the meat to rest for 6-8 minutes in a warm place.

Meanwhile, for the meatballs, combine all the ingredients together and pass them through a mincer or grind them in a food processor to a smooth paste.

Divide into 12 balls, then fry in the venison frying pan for about two minutes over a high heat and remove them from the pan. (You may need to do this in batches.)

For the root vegetables, heat the oil in a heavy based pan and add the whole spices until they crackle and pop.

Add the root vegetables and fry over high heat for 2-3 minutes. Then add salt, sugar and vinegar and mix together, transfer to a pre-heated baking tray and roast for 6-8 minutes in the oven.

For the sauce, mix together the yoghurt, cornmeal and half the stock to a smooth paste and pass through a fine sieve to get rid of any lumps.

Next, heat the oil in a heavy-based frying pan and add the panch phoran. When the spices begin to crackle, add the onion and fry for 2-3 minutes until golden-brown.

Add the turmeric, stir for 30 seconds then whisk in the yoghurt and cornmeal mixture and stir for another 2-3 minutes, taking care that the yoghurt does not split.

Add the other half of the stock, green chillies, and salt, and simmer for about 2-3 minutes until the sauce thickens and gets a glaze. Stir in the jaggery and chopped coriander.

To serve, divide the sauce between four serving plates and place the venison steaks on top. You can serve the meat sliced or as steaks, whatever you prefer. Place the root vegetables and meatballs around the meat and serve hot.

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Clams with serrano ham and sherry Serrano Ham - This cured, air-dried Spanish ham, also known as jamón iberico or pata negra, is considered to be one of the finest in the world. It comes from the native Spanish Iberian pigs and is only produced in south and southwestern Spain.

It's comparable in style to Parma ham, although the flavours of the two are distinct. Jamón iberico is classified according to how long it's aged and what the pigs are fed on, amongst other things. Some of the finest, including jamón iberico de bellota, come from pigs fed on acorns and will be aged for up to four years.

Ingridients: 

4 tbsp olive oil



1 onion, finely chopped



2 garlic cloves, finely chopped



100g/3½oz thinly sliced serrano ham, chopped



4 fresh bay leaves



1kg/2lb 4oz small clams,



½ tsp plain flour



150ml/5fl oz oloroso sherry



2 tbsp chopped flatleaf parsley

Heat the olive oil in a large, lidded saucepan over a medium heat. Stir in the onion, garlic, ham and bay leaves and cook very gently without browning, stirring intermittently, for 10 minutes or until the mixture is soft and sweet.

Meanwhile, wash the clams under cold running water, discarding any that don‟t show signs of closing when squeezed gently.

Stir the flour into the onion mixture. Increase the heat and add the clams and sherry. Cover with the lid and cook over a high heat for 2–3 minutes, shaking the pan regularly, until the clams just open (discard any clams that do not open).

Stir in the parsley.

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Potato Bagels with Butter-Glazed Onions Ingridients: 

1 medium Yukon gold potato (about 5 ounces), scrubbed



1/4 cup extra-virgin olive oil, plus more for the bowl



2 tablespoons honey



4 1/2 cups all-purpose flour, plus more for kneading



Kosher salt



1 1/4 -ounce packet active dry yeast



1 tablespoon unsalted butter



1 large sweet onion, diced



1 large egg

Mash the potato: Bring 2 1/2 quarts water to a boil in a large pot. Add the potato and cook until tender, 20 to 25 minutes. Remove the potato, reserving the cooking water. When cool enough to handle, peel the potato and mash in a medium bowl until smooth, adding a few drops of the cooking water, if needed.

Make the dough: Stir the olive oil and honey into the mashed potato. Mix the flour, 2 1/2 teaspoons salt and the yeast in the bowl of a stand mixer fitted with the paddle attachment.

Add the potato mixture and 1 cup reserved cooking water to the mixer; beat on medium speed until stiff but malleable, 10 minutes. Beat in a few more tablespoons cooking water, if necessary. (Reserve the remaining cooking water.)

Knead the dough. Turn the dough out onto a lightly floured surface. Knead by hand until the dough is smooth and bounces back when pressed, about 5 minutes.

Let it rest: Drizzle a little olive oil into a large bowl. Add the dough and turn to coat it with oil. Cover the bowl with a damp dishcloth and set aside in a warm spot until the dough is doubled in size, 1 1/2 to 2 hours.

Cook the onion. While the dough rises, melt the butter in a large skillet over low heat; add the onion and cook until transparent and soft but not browned, 20 to 30 minutes. Season with 1/2 teaspoon salt and set aside.

Form the bagels: Punch down the dough. Form into a log, then cut into 12 equal pieces. Roll each piece into a tight ball and set on a parchment-lined baking sheet; cover with a damp cloth and let it rise, 30 minutes. Make a hole in the center of each ball with your thumbs. Stretch and turn the ring until the hole is about 2 inches wide. Return to the baking sheet, cover with a damp cloth and let rise 20 more minutes. Preheat the oven to 450°F. Boil the bagels. Bring the remaining reserved potato cooking water to a boil. Carefully drop the bagels into the water, a few at a time, and cook for 30 seconds. Flip the bagels with a slotted spoon and cook for 30 more seconds. Set the bagels on a rack to drain, then return to the parchment-lined baking sheet.

Bake the bagels: Transfer the baking sheet to the oven; bake until the bagels start to brown, about 10 minutes. Beat the egg with 1 tablespoon water; brush the mixture on the bagels and top with the sauteed onion. Continue baking until golden, 10 to 15 more minutes. Let them cool for 15 minutes before serving.

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Crispy Coconut and Scallion Breaded Chicken Cutlets A crispy coconut breading is a healthier way to add sweetness and crunch to this creative chicken recipe.

Ingredients:

In a shallow bowl, combine the coconut, panko, and scallions.

Place the flour in a second shallow bowl and beat the egg



3/4 cup(s) sweetened shredded coconut (we used Baker's)



1/4 cup(s) panko bread crumbs



2 scallions, finely chopped

drip off, then coat in the coconut mixture, pressing gently to



1/2 cup(s) all-purpose flour

help it adhere.



1 large egg



8 small (about 1 1/2 pounds) chicken cutlets

with 1 tablespoon water in a third.

Season the chicken cutlets with 1/2 teaspoon each salt and pepper. Dip each in the flour, then the egg, letting any excess

Heat 2 tablespoons oil in a large skillet over medium heat.

Add half the cutlets and cook until golden brown and cooked



Kosher salt

through, 3 to 4 minutes per side; transfer to a plate and wipe



Pepper

out the skillet. Repeat with the remaining oil and cutlets.



4 tablespoon(s) olive oil

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Arugula, Steak, and Crispy Potato Salad with Lemony Vinaigrette Ingredients: 

3 shallots



6 tablespoon(s) olive oil



1 pound(s) (medium) Yukon gold potatoes, sliced 1/4 inch thick



1 1/2 pound(s) skirt steak, cut crosswise into 6 pieces



Kosher salt and pepper



1 lemon



1/2 cup(s) finely chopped fresh flat-leaf parsley



2 tablespoon(s) chopped capers



1 clove(s) garlic, finely chopped 1 bunch(es) arugula, thick stems discarded

Thinly slice 2 shallots. Heat 2 tablespoons oil in a large skillet over medium heat. Add the potatoes and cook, turning occasionally, for 5 minutes. Add the sliced shallots and cook, turning the potatoes occasionally, until they are golden brown and tender, 5 to 6 minutes more. Transfer the vegetables to a plate and cover with foil to keep warm.

Heat broiler. Season the steak with 1/2 teaspoon each salt and pepper and place on a broiler-proof baking sheet. Broil to desired doneness, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let it rest for at least 5 minutes before slicing.

While the steak cooks, make the dressing: Finely chop the remaining shallot and place in a medium bowl. Finely grate 2 teaspoons lemon zest into the bowl, then squeeze in 2 tablespoons of juice. Stir in the parsley, capers, garlic, and 1/4 teaspoon each salt and pepper. Gradually whisk in the remaining 4 tablespoon oil. Arrange the arugula, steak, and vegetables on a platter. Drizzle with the dressing.

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For 4 people :

6 Negative Factors That Damage Your Skin Lack of sleep

W O M E N „ S S E C T I O N

The fact is that nowadays we have less and less time. We are busy at work trying to make money. Our working hours are becoming longer, while there are fewer hours left to have a good night‟s rest. Sleep is needed for your whole body, skin included. Only when you are totally relaxed can your skin absorb nutrients from the creams and lotions you apply before bed. On average, a person needs around 8 hours of sleep to restore. What you can do is to start going to bed at least 30-40 minutes earlier than usual.

Going to bed with your make-up on One of the most common mistakes some women do is they do not remove make-up before sleep. If this is your bad skin habit as well, there is an answer as to why your skin is not as good as you would like. Clean it every night no matter how tired and exhausted you are. It takes a couple of minutes yet one of the most important procedures to maintain healthy skin. Make-up is not the only thing you remove when you clean your face. You also remove dead skin cells, oil, dust and dirt. If your skin is sensitive, then, if you do not remove your cosmetics, in the morning you might notice rash, spots and infected eyes. So, always remember to clean your face before going to bed!

Using moisturizer only when your skin is dry Moisture is always beneficial to you and your skin. Drink plenty of plain water and use moisturizing lotions and creams in order to keep your skin hydrated. Even if you think your skin does not need any additional moisture, apply moisturizing products daily. This will create a protective film on your skin that won‟t let extreme temperature damage it. Apply moisturizers regardless what season it is outside. Skin likes hydration both in winter and summer.

Avoiding physical activity You might never have though of it yet sports plays an important role in how good your skin looks and feels. Workouts make your blood circulate more actively. Blood in turn transports nutrients, minerals and vitamins faster. It also provides your skin cells with additional oxygen. All these factors are highly useful for your whole system. Skipping exercise is a bad skin habit. It is also bad if you suffer from stress and depression. Move more often to get rid of tension. Sports reduce weight and cellulite. So when you jog or do any kind of physical activity, you get healthier both outside and inside.

Unhealthy eating habits.

Last but not least is the food you usually eat. Your skin will never be healthy if you do not eat enough vegetables and fruit. Fresh vegetables and fruits are rich in antioxidants. Along with nutrients, minerals and vitamins antioxidants make your skin beautiful, radiant and younger. Give preference to orange and red berries, vegetables and fruits. Avoid junk food, simple carbs and unhealthy fats. Drink plenty of water and cut back on alcohol and sodas.

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Men’s Section Quick Fashion Tips for Men:

Fit is King – The most dramatic improvement you can make in your style is to make sure everything fits impeccably. Most guys wear clothes that are too large. Make sure everything you wear is almost hugging the shape of your body – without being tight.

Keep it simple – You want a wardrobe that looks great on you, but don‟t overdo it. Don‟t wear more than three pieces of jewelry or more than three colors. Don‟t dress like a rock star unless you‟re in a band. If you want to be flashy, a simpler but stylish look would be sporting a black striped dress shirt with a white blazer, a dark pair of jeans, a dressy belt, and your sharpest dress shoes.

Change the way you see casual – casual doesn‟t have to be boring. Have fun with collared shirts, or take some inspiration from those who approach casual a bit differently.

Stay a notch above – Don‟t overdo it to a fault, but dare to take some risks. It‟s always better to be a little bit overdressed than underdressed in any setting. All you have to do is think about where and who you‟re going to be with and just step it up one notch. But make sure you‟re not better dressed than someone who is more important in a certain setting, like your boss.

Ask for real feedback - Most of your friends and family aren‟t going to go out of their way to tell you what looks bad. You have to ask for it. In fact, ask anyone and everyone you trust to tell you the truth. Ask your hairstylist, ask your best friend, ask your mother!

Disregard trends – Beware of buying something just because it‟s “in” right now – stick to what you truly like. A lot of people rush to get in on the latest trend and end up with a bunch of clothes they don‟t wear. It‟s better to learn to build a versatile and timeless wardrobe first – then bring in your own twists with some of the new fashion.

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Blood orange tart Ingredients TART DOUGH: 

145g of unsalted butter, at room temperature



75g of icing sugar, sifted



¼ cup of ground almonds



¼ teaspoon of salt



¼ teaspoon of vanilla extract



1 large egg, at room temperature



245g of plain (all-purpose) flour

TART FILLING: 

2 blood oranges, about 200g, rinsed and dried, quartered and any pips removed



1½ cups of sugar



1 large egg



1 egg yolk



1½ tablespoons of cornflour (cornstarch)



115g of un-salted butter, melted and cooled

TART DOUGH: To make the tart dough, place the butter in a large food processor bowl fitted with

TART FILLING:

a metal blade. Process until smooth and creamy, scraping down the sides with a

Preheat the oven to 180°C

rubber spatula as needed.

(350°F) and add the oranges and

Add the icing sugar and process until well blended.

sugar to a large bowl of a food

Add the ground almonds, salt, vanilla and process until smooth, scraping down the

processor and process until thor-

sides of the bowl as necessary.

oughly pureed and smooth.

Add the flour and pulse the mixture until it just starts to form a ball and stop. Re-

Add the egg, egg yolk and melted

move the mixture from the food processor bowl and place onto cling film and form

butter and pulse to combine.

into two flat discs. Wrap each disk separately and refrigerate for at least 4 hours.

Pour into the tart shells and

Once chilled, remove 1 portion of dough from the refrigerator and roll out be-

bake for 15 to 20 minutes or until

tween 2 sheets of baking paper until 3mm thick.

the filling is bubbling and lightly

Carefully place the dough into a 24cm tart tin and press the dough against the

browned.

bottom and edges of the tin to ensure it is well fitted. If the dough cracks or splits

Remove from the oven and cool

simply patch with additional pastry. Trim the top of the tart - the easiest way to do

for at least 20 minutes before

this is to roll the rolling pin over the top of the tart case which will trim the edges

removing from the pan.

neatly.

Serve at room temperature with

Refrigerate for at least 30 minutes and repeat with the second portion of dough.

whipped cream.

Preheat the oven to 180°C (350°F) and line the tarts with baking paper and add dried beans or pastry weights and bake for 20 to 25 minutes until lightly coloured.

Set aside while you make the filling.

C A ND Y B AR COO K I E P O P S 





4 fun-size milk chocolate-covered candy bars with chewy caramel and crispy crunchies (from a 12.5-oz bag)

Heat oven to 350°F (325°F for dark or

28 craft sticks (flat wooden sticks with round ends)

spoon until dough forms. For each cookie

1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix

nonstick cookie sheet). Line cookie sheet with foil. Cut each candy bar in half crosswise.

Poke craft stick into side of each.

In large bowl, mix cake mix, oil and egg with pop, form 1 rounded tablespoonful of dough into a ball; flatten in palm of hand, and place candy on top. Form dough around candy, sealing well. Roll in powdered sugar to cover completely. Place 2 inches apart on cookie

1/2 cup vegetable oil or melted butter

sheet.



1 egg

will appear moist in the cracks. Let cool on



1/2 cup powdered sugar or Betty Crocker™ candy sprinkles

cookie sheet 2 minutes. Remove from cookie



Bake 11 to 13 minutes or until set. Cookie

sheet to cooling rack. Cool completely, about 30 minutes.

S A L T E D C AR A ME L S T U FF E D CH OC OL A T E C R IN K L E C OO K I E S 

1 1/2 cups all-purpose flour

Preheat oven to 350 degrees. In a mixing bowl whisk



1/2 cup + 2 Tbsp cocoa powder

aside. In the bowl of an electric stand mixer fit with a



1 1/2 tsp baking powder



1/4 tsp salt



10 tbsp salted butter, softened



1 cup granulated sugar



1/2 cup packed lightbrown sugar



2 large eggs



1 1/2 tsp vanilla extract



together flour, cocoa powder, baking powder and salt, set paddle attachment, whip together butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 4 minutes.

Add in the eggs one at a time, stirring after each addition until combined. Mix in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.

Scoop dough out 2 tbsp at a time and roll into a ball.

Press one caramel into the center, sprinkle top of caramel with a small pinch of coarse sea salt then fold cookie dough

around caramel and salt.

2 dozen caramels (such as Shape into a ball once more then roll in powdered sugar.

Kraft) or Rolos, unAlign cookies on Silpat lined or buttered cookie sheets and wrapped



coarse sea salt

bake in preheated oven 11 - 13 minutes.



3/4 cup powdered sugar

Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool. Store in an airtight container.

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