I N S I D E

T H I S I S S U E :

What Librarians Eat! F E B R U A R Y 2 0 1 5 V O L : 3 I S S U E : 2

Welcome to the February edition of What Librarians Eat!.

The joy of February brings with it 2 special events, Valentine’s day and also

Carnival!

Did you know that worldwide, over 50 million roses are given for Valentine's Day

each year ? It is important to remember that valentine’s day is not only for couples,

we should always keep our loved ones including family and friends close to heart :)

Carnival is also around so I hope all of you have prepared your costumes :)

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 enjoy ツ

Activities for this month:

Carnival Party

Date: Saturday 7th February

Time: 5.00 pm

Archery

Date: 28th February

Health Tip 2

Mushrooms stuffed with brie cheese

3

Green fritters 3

Chili chicken one pot

4

Tangy couscous salad

5

Spaghetti with Spanish flavours

5

Chines style wintery rolls

6

Cheap-as-chips veggie pizza

7

Tuna sweet corn burgers

7

Prinjolata 8

Love bug biscuits 9

Women’s section 10

Men’s section 11

Ask us some-thing!

12

P A G E

Food you should eat everyday!

1.Blueberries

Blueberries have more antioxidants. The antioxidant plant pigments that make blueberries blue guard against heart

disease, cancer and age-related blindness and memory loss. They‘re also tops when it comes to preventing urinary tract

infections, thanks to antioxidant epicatechins, which keep bacteria from sticking to bladder walls. How much? 1/2 cup

(125 mL) of blueberries equals one fruit and vegetable serving per day.

2. Olive Oil

The main benefit of olive oil is that it lowers “bad” LDL cholesterol and raises “good” HDL cholesterol, thanks to its

monosaturated fats. How much? Include up to 1 tablespoon (15 mL) of olive oil in your diet every day.

3. Broccoli

Consider broccoli your number one cancer fighter, thants to its sulfur compounds, such as sulforaphane, which you can

smell as broccoli cooks. These compounds signal our genes to boost production of enzymes that detoxify potentially

cancer-causing compounds. Eat more broccoli and you could slash your risk of everything from breast and lung cancer to

stomach and colon cancer. How much? 125 mL (1/2 cup) of cooked broccoli is one fruit and vegetable serving.

4. Cinnamon.

Cinnamon is one of the most powerful healing spices. It‘s become most famous for its ability to improve blood sugar

control in people with diabetes. The apple pie spice can help prevent blood clots and has antibacterial and anti-

inflammatory properties.

5.Tea

Tea‘s antioxidants offer protection from heart disease, stroke and cancer. They appear to protect against heart disease

by slowing the breakdown of ―bad‖ LDL cholesterol, preventing blood clots and improving blood vessel function. People

who drink a cup or two of tea a day have a 46 percent lower risk of developing narrowed arteries.

6.Eggs

A source of high-quality protein, eggs might give your meal more staying power too. A recent study found that when

people ate a scrambled-egg-and-toast breakfast, they felt more satisfied and ate less at lunch. Even if you‘re watching

your cholesterol, a daily egg can likely fit into your eating plans. Egg yolks contain lutein and zeaxanthin—two

antioxidants that help keep eyes healthy.

7.Oranges

An excellent source of vitamin C, just one large orange (or a cup of OJ) contains a full day‘s dose. Vitamin C is critical for

producing white blood cells and antibodies that fight off infections.

8. Dark Chocolate

If you are going to enjoy some chocolate regularly, make it dark. Aim for just 20g for roughly 100 calories and 5-7g of

fat and remember when it comes to the nutritional benefits of chocolate, the darker the better.

P A G E 3

Ingredients:

140g courgettes,

grated

3 medium eggs

85g broccoli florets,

finely chopped

small pack dill,

roughly chopped

3 tbsp gluten-free

flour or rice flour

2 tbsp sunflower oil,

for frying

Squeeze the courgettes between your hands to remove any excess moisture,

or tip onto a clean tea towel and twist it to squeeze out the moisture.

Beat the eggs in a bowl, add the broccoli, courgettes and most of the dill, and

mix together. Add the flour, mix again and season.

Heat the oil in a non-stick frying pan.

Put a large serving spoon of the mixture in the pan, then add 2 more spoonfuls

so you have 3 fritters.

Leave for 3-4 mins on a medium heat until golden brown on one side and

solid enough for you to flip over, then flip over and leave to go golden on the

other side.

Repeat to make 3 more fritters (there is no need to add any more oil to the

pan after the first batch). Scatter with the remaining dill to serve.

Green fritters

Mushrooms Stuffed with Brie Cheese

Ingredients:

12 mini portobello mushrooms

1 small onion, chopped fine

1 small block of brie cheese

3 tbsp grated mozarella

1/4 - 1/2 cup lightly packed fresh

coriander leaves

2 cloves garlic, minced

1 tbsp butter

Salt to taste

Wash and remove the stems from the mushrooms.

Pat dry with a dry kitchen napkin.

Melt butter in a skillet and add the mushrooms.

Sprinkle with some salt and toss them around until well

coated with the butter.

Arrange these on an oven-proof dish stem side up

and set aside.

In the same skillet, add minced garlic and onion and fry

lightly for 30 seconds. Then add the chopped coriander

leaves and sprinkle some salt.

Toss around for a minute until the leaves soften. Take

care not to fry or burn it.

Cut the brie into small squares and lightly press into

the mushrooms, where the stems were removed from.

Top off each mushroom then with grated mozarella.

Finally sprinkle the coriander leaves mixture evenly.

Bake in a 180C/350F oven for 15 minutes/until the

cheese is melted and soft.

This is one good-tasting appetizer. Its very forgiving so you can use pretty much any meltable cheese and

any herb that takes your fancy. And yeah, apparently any kind of mushroom too :)

P A G E 4

Ingredients:

2 large onions, halved and sliced

2 tbsp olive oil

265g chorizo ring, peeled and

thickly sliced

4 red peppers, deseeded and cut

into large chunks

2 x 400g/14oz can chopped

tomato

2 chicken stock cubes

½-1 tsp dried chilli flakes

2 tsp dried oregano

16 boneless skinless chicken thighs

3 x 410g/14oz cans red kidney

beans, drained

To serve

15g pack coriander, chopped

2-3 avocado, skinned and sliced

good squeeze lime juice

Heat oven to 180C/fan 160C/gas 4. Fry the onions in the

oil for 5 mins until they become soft and start to colour.

Add the chorizo and fry for a few mins more. Stir in the

peppers, then pour in the tomatoes, followed by a can of

water, the stock cubes, chilli and oregano.

Arrange the chicken thighs on top of the sauce, pushing

them under the liquid. Bring to a simmer, cover, then

cook in the oven for 40 mins. Add the beans, stir, then

cook for 20 mins more. You can make this up to 2 days

ahead and keep chilled.

To serve, reheat on the top of the stove or in the oven

at 190C/fan 170C/gas 5 for 1 hr 10 mins until piping hot.

Stir in most of the coriander, toss the rest with the

avocado, lime and a little salt, then pile this on top. Serve

with Garlic & oregano bread (below) and a bag of green

salad tossed with olives, cherry tomatoes and finely sliced

red onion.

Chilli chicken one-pot

A prepare-ahead one pot that will please all ages

and is easily made for a crowd, just reheat and add

some garlic bread and a salad

Here is a very easy way of how to make

chunky oven chips that might be

tasteful to go with this yummy chilly

chicken!!

Ingridients:

750g potatoes (about 3

medium large), peeled

groundnut oil, for drizzling

sea salt and freshly ground

black pepper Heat oven to its highest setting, ideally 250C/fan

230C/gas 9. Cut each potato into 1cm-wide slices,

then into 1cm-thick sticks. Blanch in a large pan of

boiling water for 3 mins, then drain well.

Shake the potatoes out onto a roasting pan, drizzle

with oil, ensuring each chip is evenly coated, then

season well. Bake for about 15-20 mins, turning the

potatoes at least twice, until golden brown and crisp.

P A G E 5

Cook the couscous or bulghar wheat in vegetable stock according to pack instructions. Trim the ends off the

courgettes, then cut into slices.

Heat a griddle pan or grill. Drizzle the courgette slices with oil, then season. Cook for 2 mins, then turn over and

cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous or bulghar

wheat, then mix through the remaining ingredients. Serve at room temperature.

Ingredients:

300g couscous or bulghar wheat

vegetable stock

2 courgettes

1 tbsp olive oil

100g feta cheese, crumbled

20g pack parsley, chopped

juice 1 lemon

Tangy couscous salad

Spaghetti with Spanish flavours

Ingridients:

80g pack sliced chorizo sausage

300g bag fresh spaghetti

20g pack flatleaf parsley (a good handful)

2 red peppers from a jar, in brine or oil

2 tbsp olive oil

50g finely grated fresh parmesan, plus

extra to serve

Put a pan of water on over a high heat to boil. Meanwhile, snip the chorizo into strips with scissors, and

chop the parsley and peppers (check for stray seeds first).

When the water is boiling briskly, add the spaghetti with a good measure of salt, stir and return to the boil.

Cook for 3 minutes.

In a large frying pan, heat the oil, add the chorizo and peppers and plenty of black pepper. Cook for a minute

or so, until heated through and the juices are stained red from the paprika in the chorizo. Scoop half a mugful

of pasta water from the pan, drain the remainder and tip the spaghetti into the frying pan.

Add the parsley and parmesan, toss well and splash in the pasta water, to moisten. Hand round extra

parmesan at the table.

P A G E 6

Chinese-style wintery rolls

Make the filling. Slice the carrot into long, thin lengths. Then

cut into long, thin ‗julienne‘ sticks. Cut the leek into three, halve,

then cut into sticks. Slice the celeriac and celery, then cut into

julienne sticks as before.

Halve the onion lengthways, then slice thinly. Slice the peppers

into sticks. Cut the chilli into thin shreds. Cut the ginger into

small julienne sticks and chop the garlic. Mix everything together

in a bowl with half the picked herb leaves.

Heat olive oil in a wok until very hot and add half the veg. Toss

for 30 secs to wilt, then remove from the heat, season and toss

in soy and sesame oil. Drain in a colander set over a bowl.

Repeat with remaining veg. Mix in bean sprouts, sesame seeds,

remaining herbs and extra soy, if liked.

When the filling has cooled, peel off a spring roll wrapper – it

will feel slightly sticky. Cover the remainder with a tea towel.

Lay the wrapper on a board and brush the edges with egg white.

Spoon a sixth of the vegetables in a line on the top third of the

wrapper.

Fold over the top of the wrapper and press well down all

round. Fold in the sides, then roll up firmly, pressing the end in

well. The roll should be about 18cm long. Repeat process with

the remaining filling and wrappers. The rolls can be chilled at

this point for up to 3 hrs, uncovered, in the fridge, until ready to

cook. (You should only cook the rolls just before you‘re ready

to serve, so that they remain crisp.)

Heat a deep fat fryer or large pan a third full of oil to 180C (or

until a cube of bread crisps and turns brown). Deep-fry two

rolls at a time for 5 mins until golden and crisp. Drain on paper

towel. Mix ingredients for the sauce and pour into 1 larger or

six very small bowls. Trim the ends off the rolls, then cut in half

diagonally. Serve on one large or six small plates with sauce.

Garnish with herb leaves or salad.

Ingridients:

1 medium carrot, trimmed

1 medium leek, trimmed, outer

leaves removed

½ celeriac or small kohlrabi, peeled

2 sticks celery, trimmed

1 small red onion

½ each red and yellow pepper,

cored, deseeded

1 large fresh red chilli, deseeded

2 cm knob fresh root ginger

2 fat garlic cloves

25g bunch coriander, leaves picked

25g bunch flatleaf parsley, leaves

picked

2-3 tbsp olive oil

1-2 tbsp soy sauce

1 tbsp sesame oil

100g mung beansprouts or mixed

bean sprouts

1 tbsp sesame seed, lightly toasted

6 large spring roll wrappers (about

25cm square)

1 egg white, lightly beaten

groundnut or vegetable oil, for

deep frying

For the dipping sauce

draining juices from vegetables (see

step 3)

1 tbsp soy sauce

1 tbsp sweet chilli sauce

2 tsp sesame oil

1 tbsp rice wine vinegar

P A G E 7

Cheap-as-chips veggie pizza

Heat the oven to as high as it will go. Spread 1-2 tbsp of passata over each flatbread. Squeeze as much water as you can from the

spinach (this will prevent your pizzas from being soggy), then scatter on top, leaving a gap in the centre. Divide the garlic and

mozzarella between the pizzas, seasoning generously as you go .

You will probably only be able to bake 2 pizzas at a time. So put 2 on a baking tray, carefully crack an egg into the middle of each,

and season with nutmeg and some of the basil. Bake for 7 mins until the cheese has melted and the egg is cooked to your liking.

Repeat with the remaining pizzas and ingredients. Serve, garnished with a little more basil and some Parmesan. Cut

into slices and share between everyone.

Tuna sweetcorn burgers

Ingridients:

200g carton passata

pack of 5 large Middle Eastern flatbreads

½ x 750g bag frozen spinach, defrosted

1 garlic clove, chopped

3 balls mozzarella, patted dry and torn

5 medium eggs

freshly grated nutmeg

small bunch basil

shaved parmesan (or vegetarian alternative),

to serve

Ingridients:

85g white bread, torn into pieces

198g can sweetcorn, drained

2 x 185g cans tuna in water, drained well

25g grated cheddar

3 spring onions, finely chopped

1 egg, beaten

2 tbsp vegetable oil

wholegrain bread rolls, lettuce, salsa, to serve

Whizz the bread in a food processor to crumbs, tip into a bowl, then

whizz half the sweetcorn until finely chopped. Add the chopped corn, remaining whole corn, tuna, cheese, spring

onions and some seasoning into the bowl with the bread and mix well. Add the egg, bit by bit (you may not need it

all), until the mixture is sticky enough to be shaped into four even-size burgers.

Heat the oil in a non-stick pan, then cook the burgers for 5 mins on each side until golden and hot through the

middle. Stuff into wholemeal buns with your favourite lettuce and a good dollop of salsa.

P A G E 8

Prinjolata, Malta’s carnival cake

Sponge Ingridients: 4 eggs

200g caster sugar

½ tsp best quality vanilla extract

½ tsp lemon zest, chopped finely

200g self-raising flour

Filling Mix Ingridients: 2 tbsp whisky/Vermouth (or one of each)

50 g pine nuts, roasted and chopped finely, but

not ground

50 g glace’ cherries (mixed colours)

2 tbsp cocoa nibs

250g butter, softened

2 tbsp icing sugar

1 tsp vanilla extract

Topping Ingridients: 250ml cream, whipping

half packet of shop-bought topping mix in white

glace’ cherries, halved, to decorate

flaked almonds, to decorate

50g chocolate, melted in bain marie, to

decorate

Prepare dariole moulds by lining them with cling film leaving overhang, or do the same with a 22cm basin, if making

a single cake.

Sponge: Preheat oven to 180°C. Using a mixer, beat the eggs and caster sugar together until smooth and

thickened; this takes 5-8 mins.

Add the vanilla extract and lemon zest and beat in. Pour the mix into a single sponge cake tin and bake for around

25 mins unitil risen and lightly golden.

Turn out the sponge and allow to cool on a wire rack. Then, break the sponge into small cubes (1 cm max).

Put the sponge cubes into a large bowl, sprinkle over the whisky and/or Vermouth and add the chopped glace‘

cherries and cocoa nibs, stirring in well.

Toast the pine nuts in a frying pan over a medium heat, dry, no oil. Toss them and make sure they don‘t burn –

they toast very quickly. Chop using a herb cutter board to fine pieces. Do not grind them up in a food processor.

Add pine nuts to the sponge mixture. Set aside while you make the filling…

Filling: beat the softened butter and sugar together well. Add another tbsp whisky to the mix to loosen it as it can

be stiff.

Transfer the sugar-butter mixture to the bowl with the sponge crumb mix. Add the vanilla extract. Beat the whole

lot together until well mixed. The sponge will completely disintegrate and blend in. It will be a stiff mixture, but

persevere and add a tiny drop of whisky or water to loosen if need be, but not much.

Forming the dome cake: using a tablespoon, take good spoonfuls of mixture and dollop into the dariole moulds,

pressing down gently between each spoonful to get rid of gaps.

When the moulds are filled, cover over the top with the excess cling film and chill for a couple of hours in the

fridge.

Topping: beat up the cream along with half the topping mix until it‘s thick and forms soft peaks, but do not over

beat other wise it will granulate.

Turn out the little cakes from the dariole moulds on to serving plates. Spread over the whipped topping roughly.

Decorate with halved cherries and sprinkle over almond flakes, or pine nuts. I ran out of pine nuts and found almond

flakes more interesting to decorate with.

Melt the chocolate in a bowl placed over simmering hot water (bain marie). Drizzle it messily over the little cakes.

Keep cakes chilled til ready to serve.

Particularly if using fresh cream, eat within two days and keep cakes chilled in the fridge.

Ingredients:

175g plain flour

100g chilled butter, cubed

85g icing sugar

1 tsp vanilla extract

1 egg yolk

To decorate 500g ready-to-roll fondant icing

red food colouring

100g icing sugar

black food colouring

edible pearly ball decorations

You will also need

8cm heart-shaped cutter

6cm heart-shaped cutter

Put the flour, butter, sugar, vanilla and egg yolk in a food processor. Dribble in 1 tbsp water and blitz until the

mixture comes together to form a dough. Tip onto a work surface and knead briefly to bring together, then wrap in

cling film and chill for 20 mins.

Heat oven to 180C/160C fan/gas 4. Roll out the dough to the thickness of a £1 coin. Use your 8cm heart cutter to

stamp out heart shapes – you‘ll have to re-roll the trimmings to make 20 biscuits. Put the hearts on 2 baking trays

and bake for 12 mins, swapping the trays over halfway through, until pale golden and crisp. Leave to cool on a wire

rack.

Dye your lump of icing with red food colouring and wrap in cling film until ready to roll. Mix the icing sugar with

enough water to make a thick icing. Dye the icing with the black food colouring. Pour the icing into a piping bag

with a small plain nozzle attached (or use a small sandwich bag and snip off the corner). Roll out the red icing to

3mm thick and use your 6cm cutter to stamp out hearts. Stick onto the biscuits with a little of the black icing.

Use the black icing to give your love bug a head at the pointy end, draw a line down the centre to give it wings,

then add spots. Stick 2 pearly balls onto each love bug‘s head, then leave to set on a wire rack. You can pack your

love bugs into boxes or cellophane bags to give as gifts for Valentine‘s Day.

P A G E 9

Love bug biscuits

For 4 people :

P A G E

Dos and don’ts for faboulous nails!

W

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S

S

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C

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Do coat the outside of the nails with polish or ridge fillers, which can help protect the nail and

prevent breaking and splitting, at least while the manicure lasts.

Do moisturize the cuticle area to prevent cracking and peeling, which can hurt the matrix.

Do wear gloves to protect nails and cuticles from housework, gardening and washing dishes

Do be cautious when doing office work. Nails and cuticles take a beating filing, opening letters (use a

letter opener), typing (use the flat of your finger pads on the keyboard instead of the tips of your nails) and

handling papers.

Do apply hand cream frequently, especially after you're done washing your hands, and pay attention to

the cuticle area.

Don't use nail products that contain formaldehyde or toluene. They pose health risks for the nail and

for your entire body as well.

Don't soak nails for long periods, and never use any kind of soap or detergent when soaking.

Nails and cuticles that become engorged with water weaken, and the longer soap or detergent is in contact

with skin and nails (despite the advertisements for Palmolive dish detergent) the greater the potential for

damaging the nail and cuticle structure

Don't allow any manicurist to touch your hands with utensils that have not been properly

sterilized. The importance of this step cannot be stressed enough. Risking your health and well-being for a

manicure is just not worth it, and that is a definite possibility with bacteria-laden nail instruments!

Don't ignore nail or cuticle inflammation. Disinfect the skin as soon as you can with an antibacterial or

antifungal agent. Any change to the nail's appearance needs to be checked out by a dermatologist.

VALENTINE’S DAY

NAIL ART IDEAS

YOU’LL HEART!!

P A G E 1 1

Men’s Section

Incredibly Simple Things Any Man Can Do To Look Better

If you can‘t grow a beard, don‘t grow a beard.

Opt for slimmer jeans.

Clean those fingernails and keep ‗em trimmed.

Ditch the white socks.

No tennis shoes unless you‘re at the gym.

Clean up the stray hairs between your eyebrows.

Important: Trim your nose hair.

Don‘t let your mustache grow past your top lip, or curl near your mouth.

Shave your neck!

Don‘t let your shirt creep past your butt.

Stand up straight.

Own a soft, well-fitting sweater or five.

Exercise basic hygiene so you don‘t emanate disgusting smells.

“Ask Us Something!”

Homemade Baci (with Nutella

and hazelnuts)

Ingridients:

100 gr. (~1 cup) whole

hazelnuts

Half of a 13 oz. (375 gr.)

Nutella jar = about 7 oz. (200 gr.,

about 1 1/2 cup)

1/3 cup (40 gr.) unsweetened

cocoa powder

6 oz. (160 gr.) good quality dark

chocolate

Place 20 whole hazelnuts aside.

Chop the rest of hazelnuts into “granella” (small pieces) and place in a bowl

with the Nutella and cocoa powder. Mix well until incorporate it to form a

smooth dough. You can use a blender but I prefer a fork and my hands.

Form 20 balls and place them on a parchment-lined baking sheet. Place a

whole hazelnut in the middle of every ball.

Place the sheet in the freezer for about 20-30 minutes (or a few hours in

the refrigerator).

Melt the chocolate in a double boiler or in the microwave (a minute or two

on high, stirring in between)

Dip the chilled “baci” into melted chocolate, using two small forks then place

them again on the parchment-lined baking sheet.

Allow them to dry a few minutes. Wrap as desired and accompany with a

love note.

P A G E 1 2

Ingridients:

3 tablespoons nutella

1 1/3 cups milk

Put Nutella and 1/3 cup milk in small saucepan over medium heat.

Whisk until blended

Add remaining milk, increase heat to medium-high, and whisk until hot

and frothy.

Nutella Hot Chocolate

Tip : You can insert a small love

note and put them in a box just like

the original Baci :) ♥♥♥♥♥