What Librarians Eat! Vol: 2 Issue: 3 March 2014

What Librarians Eat! V O L :

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I S S U E :

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M A R C H

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INSIDE THIS ISSUE:

Health Tip

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Lamb & Apricot Meatballs

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W hiskey, Apple & Honey Pancakes

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Blueberry Muffins

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Mini Bacon Egg and Toast Cups

March begins and so Spring must be coming closer. The weather starts to warm up and Spring brings new life in nature. What we eat also reflects this change in seasons.

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Mediterranean Seafood Stew

In this issue of the foodletter we have tried to reflect the different changes in season. As always we hope you enjoy it and do not forget to ask us any queries related to food.

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Pad Thai

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Suggestions and ideas for events are also appreciated. The Library Social Events Team wants to plan more events and this can only be done by your support.

Minty salmon & broccoli frittata

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Ask Us Something!

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Also check the Library Staff Room Notice Board for events, suggestions and comments.

Special March Activities: Wednesday 12th March - Pizza Lunch @ Library Staff Room (for more info see email about the event or contact Sarita or Jessica) Blood Donation Campaign Week - Dates Still to be discusses (for more info talk to Ryan) Tuesday 31st March - Friendly Football Match (for more info check the email about the event or contact Ryan)

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Healthy tip for March by Rachel The Importance of Kidneys What You Need to Know

Kidneys are important in the function of the body. Each day the kidneys filter about 200 quarts of fluid and return it to the blood stream. About two quarts of the fluid filtered by the kidneys is stored in the bladder for one to eight hours before it is excreted by urination.

The life-sustaining job performed by the kidneys is not only filtering for waste, drugs, and additional fluid, it is also controlling the production of red blood cells, releasing hormones that naturally regulate blood pressure and producing an active form of vitamin D. When there is an abnormality or “marker” on the kidney, kidney disease is present. Some contributing factors to kidney disease include congenital diseases, family history, high blood pressure and diabetes.

Obesity and type 2 diabetes can be treated and potentially reversed with diet and exercise. If left untreated, obesity and type 2 diabetes can lead to kidney disease.

The National Kidney Foundation encourages everyone to sit less and stand more.

Exercise, eating a healthy diet and maintaining a healthy weight can reduce a person’s risk of developing diabetes and high blood pressure, which minimize a person’s chances of developing kidney disease.

Diabetes is responsible for 44 percent of new kidney disease cases. It is important to take care of your kidneys by: Drinking plenty of water.

Avoid long -term use of over-the- counter drugs like ibuprofen.

Eat a healthy diet and exercise.

Remember to visit your primary doctor at least once a year to discuss any health concerns like kidney disease.

For more information on health issues please visit: (pressing Ctrl and clicking the link will take you to the link) https://ehealth.gov.mt/healthportal/healthyliving/healthier_you/nutrition/water.aspx

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Lamb & Apricot Meatballs A signature dish of Sarita, these meatballs combine Moroccan flavours so well that you are tempted to make double and freeze for another time Ingredients 2 tbsp olive oil 2 red onions, very finely chopped 4 garlic cloves, crushed 2 tsp each ground cumin and coriander (or 4 tsp Moroccan spice blend) 400g can chopped tomatoes ½ tsp sugar ½ 20g pack mint, finely chopped 500g pack lean lamb mince 8 dried apricots, finely chopped 50g fresh breadcrumbs pitta bread and salad, to serve

Heat 2 tsp oil in a pan and soften the onions for 5 mins.

Add the garlic and spices and cook for a few mins more.

Spoon half the onion mixture into a bowl and set aside to cool.

Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.

Add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.

Heat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if you need to).

Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through.

Serve with pitta bread and salad.

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Whiskey, Apple & Honey Pancakes This is a favourite of Ryan’s. After Sunday lunch but before tea time he likes to quickly make these for the whole family. They are easy and fast to do. You can also do it with any fruit you have hanging around in the house.

Ingredients

1 Apple (grated) 1 cup Flour 1 cup Milk 1 shot glass of Whiskey (2 if you like them strong) 1 tbsp Honey Grate the Apple (or other fruit you have) if using something like berries it is best to just chop them really small instead of grating.

Mix the flour and milk together with the grated fruit.

Add the honey and whiskey.

Whisk thoroughly and make sure to incorporate a lot of air in the mixture, this will make the pancakes fluffy.

Now you can either fry them in a pan normally or bake them in an oven for 10-15 minutes.

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Blueberry Muffins According to Jessica these Muffins are to die for. From the looks of it we all think she might be right. Fluffy blueberry muffins that can be served for breakfast or during tea time.

Ingredients 1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon

Preheat oven to 400째F (200째C).

Grease the muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.

Place the vegetable oil into a 1 cup measuring cup Add the egg and enough milk to fill the cup.

Mix this with flour mixture. Fold in blueberries.

Fill the muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.

Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

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Mini Bacon Egg and Toast Cups We all like a good breakfast and who doesn’t like eggs and bacon to start the day? Luke suggested this quick and easy recipe which is ideal for a quick breakfast without compromising on substance.

Ingredients 4 slices bacon (don't do thick cut bacon) 2 slices of toast 2 tbsp grated cheddar 4 eggs Salt and pepper Preheat the oven to 400°F. Lay the bacon onto a cold non-stick skillet, turn the heat to medium, and let it cook for about 8 minutes, then flip and cook for another 5 on the other side. The time may need to be adjusted depending on the thickness of your bacon (either more or less). The bacon should still be pliable so you can wrap it around the edge of the muffin tin.

Use a cutter to cut out little circles of toast, just big enough to fill the bottom of your muffin tin.

Place the toast in your muffin pan, then wrap the partially cooked bacon around it.

Distribute the grated cheddar cheese among the four cups, then crack an egg into each cup.

Sprinkle with salt and pepper, then bake for about 12 minutes (adjust this time to how done you want your egg to be).

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Mediterranean Seafood Stew This is a hearty stew that is also low in cholesterol. Perfect for the cold days. The only thing missing is some croutons to go with it .

Ingredients

In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom.

2 teaspoons olive oil

Cook the celery, carrot, onion, and garlic for 5

1 medium rib of celery, chopped

minutes, or until soft, stirring frequently.

1 medium carrot, chopped 1 small onion, chopped 1 medium garlic clove, minced 2 1/2 cups fat-free, low-sodium chicken broth 1 14.5-ounce can no-salt-added diced tomatoes, undrained

Stir in the broth, tomatoes with liquid, tomato paste, thyme, salt, and pepper.

Bring to a boil, still on medium high.

Reduce the heat and simmer, cover for 8 to 10 minutes, or until the vegetables are very tender,

2 tablespoons no-salt-added tomato paste

with no crispness remaining.

1/2 teaspoon dried thyme, crumbled

Stir in the zucchini. Cook for 3 minutes, or until

1/8 teaspoon salt

almost tender-crisp.

1/8 teaspoon pepper

Stir in the fish.

1 medium zucchini, chopped 12 ounces cod or other mild white fish fillets, rinsed and patted dry, cut into 1-inch cubes

Cook for 2 to 3 minutes, or just until it flakes easily when tested with a fork.

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Food From Around The World

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Thailand Thai cuisine is the national cuisine of Thailand.

Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components.

The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.

A selection of Northern Thai dishes, served as starters.

Pad Thai Pad Thai or phat Thai is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand.

Ingredients 1 -ounce tamarind paste 3/4 cup boiling water 2 tablespoons fish sauce

1 to 2 tablespoons peanut oil

2 tablespoons palm sugar

1 cup chopped scallions, divided

1 tablespoon rice wine vinegar

2 teaspoons minced garlic

4 ounces rice stick noodles

2 whole eggs, beaten

1/2 cup roasted salted peanuts, chopped, divided

2 teaspoons salted cabbage

Freshly ground dried red chilli peppers, to taste

1 tablespoon dried shrimp

1 lime, cut into wedges

3 ounces bean sprouts, divided

Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.

Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.

Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside.

Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.

Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers.

Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish.

Garnish with the remaining scallions, bean sprouts, and peanuts . Serve immediately with the ground chilli peppers and lime wedges.

Lunch Ideas

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Minty salmon & broccoli frittata Filling and fast, and just as good the next day in your lunchbox. Made for a quick week day dinner the leftover is perfect for lunch. Just heat it up and enjoy.

Ingredients 500g new potatoes 1 small head broccoli, cut into florets 2 skinless salmon fillets 1 tbsp olive oil small handful mint, finely chopped 8 eggs, beaten

Boil potatoes in a large pan for 10-12 mins, adding the broccoli pieces for the final 4 mins until everything is tender. Drain well.

Place the salmon fillets in a microwaveable dish, splash with a little water, then cover in cling film and microwave on High for 2½ mins until the fish flakes.

Heat the grill. Heat the oil in a deep frying pan.

Cut the potatoes into chunky slices, then quickly cook in the pan over a high heat until golden on the edges.

Flake the salmon into large chunks and poke amongst the potatoes with the broccoli.

Stir the mint and some seasoning into the eggs, then pour into the pan.

Leave for 6 mins over a low heat until the sides are set and just the centre is a little wobbly, then flash under the grill to set completely and brown.

Serve in wedges with a big green salad on the side.

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“Ask Us Something!”

Just in time for Easter The recipe for the Hot Cross Buns from Matty Cremona’s book “The way we ate: memories of Maltese meals”.