INSIDE THIS ISSUE: What Librarians Eat! JUNE 2014 VOL: 2 ISSUE: 6 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. 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 Cold hibiscus tea 11 Women’s Section 12 Men’s Section 13 Ask Us Something! 14 Special June Activities: Friday 20th June - Half Days Lunch (More information will be forwarded soon).
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I N S I D E
T H I S I S S U E :
What Librarians Eat! J U N E 2 0 1 4 V O L : 2 I S S U E : 6
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.
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
Cold hibiscus tea 11
Women’s Section 12
Men’s Section 13
Ask Us Something!
14
Special June Activities: Friday 20th June - Half Days Lunch (More information will be forwarded soon).
P A G E 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 2-
3 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.
P A G E 3
Summer lamb with carrot
& fennel salad
Ingredients
450g lamb neck fillet
olive oil
juice 1 lime
1 tbsp fennel seed, toasted and
roughly crushed
1 carrot, grated
1 small red onion, finely chopped
4 pitta breads
2 Little Gem lettuces, leaves
separated
Rub the lamb with a little oil and half the lime juice, then
season with salt and pepper.
Barbecue or cook in a hot griddle pan for 10-15 mins,
turning occasionally.
Remove from the heat, cover with foil and set aside to rest.
Meanwhile, whisk the remaining lime juice and the fennel
seeds together with some salt and pepper and a little olive oil
in a large bowl.
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.
Don't save barbecues for the weekend. This light wrap makes an easy midweek dinner to eat outdoors .
P A G E 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
P A G E 5
Strawberry cream tea cake
This super-sized scone is perfect to feed a crowd for afternoon tea.
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
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
P A G E 6
Margaritas This month we will start with something
different. A drink that should represent the sum-
mer 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.
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.
Spicy Garlic Lime Chicken
Ingredients
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pep-
per
1/8 tsp paprika
2 tbsp butter
1 tbsp olive oil
1/4 tsp garlic powder
1/8 tsp onion powder
1/4 tsp dried thyme
1/4 tsp dried parsley
4 boneless, skinless
chicken breast halves
2 tbsp garlic powder
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.
A delightful chicken dish with a little spicy
kick. Serve with rice and your favorite
vegetable.
P A G E 7
Italian Cuisine
Food From Around The World: Italy
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
Ingredients
500gr type 00 flour
325gr water (65%
hydration)
10gr salt
3gr active dry yeast
Mix the dough in a stand mixer, by hand or in a bread machine. If you
are using a stand mixer, mix it slowly for two minutes, faster for 5
minutes, and slow again for 2 minutes.
Cover the dough and let it rise for 1 1/2 - 2 hours, or until double.
Punch it down and push out the air bubbles.
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 !
P A G E 8
Italian Lasagna
Food From Around The World: Italy
Pesto
Ingredients
680 g lean ground beef
225 g Italian sausage
1 large onion, chopped
2 garlic cloves, minced
1 tsp salt (or to taste)
1 tbsp dried parsley flakes
1 tbsp dried oregano
1 tbsp dried basil
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