I N S I D E

T H I S I S S U E :

What Librarians Eat! J U L Y 2 0 1 5 V O L : 3 I S S U E : 7

Summer is raging on and I hope all of you are

enjoying the half days. This month’s foodletter is all

about fresh, quick and healthy recipes that would

be ideal for this time of the year :)

Do not forget we have the Half day’s lunch at Pepe

Nero on the 3rd of July :)

Health Tip 2

Speedy Chef’s salad

3

Strawberry & banana almond smoothie

3

Potato salad with curried mayo

4

Summer pasta with peas & mint

5

Chickpea & coriander burgers

5

Chicken & sweet potato curry

6

Herby quinoa, feta & pomegranate salad

6

Easy spiced salmon kedgeree

7

Blueberry & coconut pudding

7

Pea, feta & summer herb fritatta

8

Roast chicken with peppers& feta

9

Women’s section 10

Men’s section 11

Ask us something! something

12

P A G E

Tips for Summer food safety!

Summer eating can be enjoyable with fresh seasonal produce, outdoor eating and entertaining for

special occasions or family gatherings. Unfortunately, food poisoning is more common in summer

than at any other time of year.

Bacteria in food multiply faster in hot, humid weather. Most home kitchens aren’t designed for the

safe handling of large quantities of food. Preparing and eating food outdoors – in the garden, when

camping or at picnics and barbecues – can also be difficult, where refrigeration and places to

wash hands are not readily available

Set your thermostat. Make sure the fridge temperature is below 5 °C and keep your freezer at minus 15 °C to

minus 18 °C. Stock your cooler well with ice packs or clean ice. Keep salads fresh and meat safe in the cooler or fridge

at 5 °C or less until cooking or serving.

Get food home quickly. Take chilled, frozen or hot food straight home in insulated containers.

Keep hot food hot. If you don’t want to cool food straight away, keep hot food at 60 °C or hotter. Reheat foods

thoroughly so they’re steaming (above 75 °C) or boiling.

Don’t leave hot foods to completely cool before refrigerating. Put hot food in the fridge or freezer as soon as

the steam stops rising. Cool it rapidly first by dipping the container in ice or a cold-water bath. Divide food into

smaller, shallower containers so it cools more quickly in the fridge.

Keep raw meat, chicken and seafood chilled and away from cooked food. When bacteria from raw meat gets

onto cooked food, this can cause food poisoning. Keep raw meat below other foods in the fridge and don’t let raw

meat juices drip onto other food. Use different chopping boards for raw and cooked food, or wash them between

uses. Wash your hands thoroughly after touching raw meat.

Thaw frozen food thoroughly. Unless food is manufactured to be cooked from frozen (check pack instructions),

make sure it’s thawed right through before cooking.

Don't overfill your fridge. Having enough room for air circulation inside the fridge is important for effective cooling.

A good tip if you're catering for a crowd is to keep drinks on ice or in an insulated cooler and reserve the space in

your fridge for food.

Store leftovers safely. Store any leftovers in the fridge and eat within three to five days. If you don’t plan to eat

them within this time, freeze them straight away.

Know when to throw away. Don't eat food that’s been left out of the fridge for more than fourhours – especially

poultry, meat, seafood, cooked rice and cooked pasta.

Avoid handling food when you’re not feeling well. If you have diarrhoea, vomiting, sore

throat with fever, fever or jaundice, or infectious skin conditions, avoid handling food and see a

doctor if symptoms persist.

P A G E 3

Ingredients:

1 small banana

7 strawberries, hulled

3 tbsp 0% bio-yogurt

3 tbsp skimmed milk

2 tbsp ground almonds

Slice the banana into the bowl of a food processor, or a jug if using a

hand blender. Add the strawberries, yogurt, milk and ground almonds,

and blitz until completely smooth. Pour into a glass and enjoy.

Strawberry & banana almond smoothie

Speedy chef's salad

Ingredients:

4 eggs

140g pack ham, torn into

strips

150g pack mixed salad leaves

250g pack cherry tomatoes,

halved

handful mushrooms, sliced

4 slices ciabatta

1 garlic clove, cut in half

50g sundried tomatoes, finely

chopped

3 tbsp ready-made salad

dessing

Boil eggs for 8 mins, then cool, peel and cut into wedges.

Mix ham with salad, cherry tomatoes and mushrooms. Toast ciabatta.

When cool, rub with the cut side of garlic, then cut into large croutons.

Mix sun-dried tomatoes with dressing.

Toss everything together and top with the eggs and seasoning.

An impressive salad that's a meal in itself!!

Kick-start your day with this healthy fruit smoothie :)

P A G E 4

Ingredients:

1¼ kg salad potatoes, halved if

large

bunch of spring onions

1 tbsp groundnut or sunflower oil

1 tsp black mustard seed, plus

extra to serve

1 tbsp curry paste

200g tub low-fat natural yogurt

4 tbsp mayonnaise

4 sticks celery, thickly sliced

Bring a large pan of salted water to the boil then add the potatoes. Return to the boil and cook for 15

minutes. The potatoes should be just tender to the point of a knife. Drain in a colander and cool for 5-10

minutes.

While the potatoes are cooking, trim the roots from the spring onions then slice the white bulb ends.

Reserve the green stems. Heat the oil in a deep saucepan, add the mustard seeds and cook until they start to

jump and pop. Add the chopped spring onion and curry paste. Cook, stirring continuously, for 2 minutes.

Tip the mixture into a large bowl then stir in the yogurt and mayonnaise with plenty of salt and ground black

pepper. Now you have a choice: for everyday you could the keep skins on salad potatoes, but for entertaining

it's 10 minutes well spent to remove them – they look better and take on the flavour of the dressing more

easily.

Chop all but 2 of the green spring onion stems and add to the dressing along with the potatoes and celery

and carefully fold everything together until evenly coated. Reserve the remaining stems in water. Cover the

bowl with cling film and chill until ready to eat.

To serve remove the potatoes from the fridge a good hour before serving so they return to room

temperature. If the consistency of the dressing looks a little thick, thin it with a splash of milk or water. Pile

the salad into a serving bowl. Cut the reserved spring onion stems into long shreds and scatter them over the

salad along with a few mustard seeds.

Potato salad with curried mayo

This salad, with a creamy coronation chicken-style dressing, makes a great

BBQ dish for Summer :)

P A G E 5

Boil the spaghetti according to pack instructions and, when you have just 2 mins cooking time left, throw in the peas.

Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like, and pepper. Drain

the pasta, reserving a couple of tbsps of the cooking water and return to the pan. Stir the reserved cooking water,

olive oil mixture and mint through the pasta, then serve.

Ingredients:

400g spaghetti

200g frozen peas

3 tbsp olive oil

squeeze lemon juice

1 tbsp wholegrain mustard

20g pack fresh mint, roughly

chopped

Summer pasta with peas & mint

Chickpea & coriander burgers

Ingridients:

400g can chickpeas, drained

zest 1 lemon, plus juice ½

1 tsp ground cumin

small bunch coriander, chopped

1 egg

100g fresh breadcrumbs

1 medium red onion, ½ diced, ½ sliced

1 tbsp olive oil

4 small wholemeal buns

1 large tomato, sliced, ½ cucumber, sliced

and chilli sauce, to serve

In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and

some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4

burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.

Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium

so they don’t burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion

slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.

P A G E 6

Chicken & sweet potato curry

Heat the oil in a pan, add the onion and cook over a low heat for about 5 mins until softened. Increase the heat

slightly, add the chicken pieces and brown.

Stir in the curry paste and garlic, cooking for 2 mins before adding 100ml water, the sweet potatoes and chopped

tomatoes. Simmer for 20-30 mins until the chicken is cooked through and the sweet potato is tender – add a splash

more water if it starts to look dry. Season to taste and add the spinach, removing the pan from the heat and stirring

until the spinach has wilted. Serve with basmati rice.

Ingridients:

1 tbsp sunflower oil

1 onion, chopped

450g boneless, skinless chicken

thighs, cut into bite-sized pieces

165g jar Korma paste

2 garlic cloves, crushed

500g sweet potatoes, cut into small

chunks

400g can chopped tomatoes

100g baby spinach

basmati rice, to serve

Herby quinoa, feta & pomegranate salad

Ingridients:

300g quinoa

1 red onion, finely chopped

85g raisins or sultanas

100g feta cheese, crumbled

200g pomegranates seeds from tub or fruit

85g toasted pine nuts or toasted flaked

almonds

small pack each coriander, flat leaf parsley

and mint, roughly chopped

juice 3 lemon

1 tsp sugar

Cook the quinoa following pack instructions – it should be tender but with a little bite. Drain well and

spread over a platter or wide, shallow bowl to cool quickly and steam dry.

When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.

Easy, delicious and excellent for

picnics and Bbqs!

P A G E 7

Easy spiced salmon kedgeree

Throw the rice into a large heavy-based saucepan, pour over 700ml/11⁄4 pints water and sprinkle in a good shake of

salt. Cover and bring to the boil, then remove the lid and allow all the water to be absorbed – this should take about

15 minutes. Turn off the heat, cover again and allow to steam dry.

Melt half the butter with the oil in a large frying pan. Stir in the curry paste and cook until you start to smell the

wonderful aromas.Now add the onion and cook until softened and beginning to brown.

Next throw in your rice and quickly stir to make sure all the buttery juices are absorbed and the rice is heated

through. Now mix in the salmon, eggs, spring onions and lime juice. Stir gently, chuck in the herbs along with cubes

of the remaining butter and serve in warm bowls.

Blueberry & coconut pudding

Ingridients:

50g caster sugar

50g soft butter

1 large egg

50g self-raising flour

50g desiccated coconut, plus 2 tsp

50g crème fraîche, plus extra to serve

zest and juice 1 lemon

180g punnet of blueberries

Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in

the flour, coconut, crème fraîche and lemon zest.

Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the

lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40

mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.

Ingridients:

300g basmati rice

100g unsalted butter

2 tbsp olive oil

1 tbsp hot curry paste (Madras)

1 small red onion, finely chopped

225g hot smoked salmon, cut into chunks or

flaked

4 hard-boiled eggs, shelled then roughly

chopped

4 spring onions, cut into 3cm lengths and

finely shredded

juice of 1 lime

2 tbsp each chopped fresh coriander and

flatleaf parsley

P A G E 8

Pea, feta & summer herb frittata

Ingridients:

300g new potatoes , halved if large

4 eggs and 2 egg whites

splash of milk

1 garlic clove, crushed

1 tbsp gluten-free wholegrain mustard

handful mixed soft herbs, such as dill, mint and parsley, roughly

chopped

3 tbsp cream cheese

1 tbsp olive oil

1 courgette, coarsely grated

½ tsp chilli flakes

140g petits pois (defrosted if frozen)

100g feta cheese, crumbled

50g sundried tomatoes, drained and roughly chopped

100g bag salad leaves, to serve

Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender.

Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and

herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps

remain. Heat the grill to medium-high.

Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5

mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple

mins more. Stir through the petit pois.

Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-

12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and

cooked through. Cut into wedges and serve with a crisp green salad.

Use your favourite soft herbs in

this thick grilled omelette with

peas, cream cheese and courgette!

Ingredients:

1 garlic bulb, separated into cloves, 3 crushed, remainder left whole

2 tbsp chopped oregano

2 lemons, juice of 1, the other cut into wedges

4 tbsp olive oil

1 chicken (about 1.6kg/3lb 8oz)

3 large red peppers, deseeded and cut into large chunks

3 small red onions, cut into wedges

4 large courgettes, cut into thick wedges

3 tbsp chopped mint, plus a few sprigs to serve

200g pack feta cheese, crumbled into chunks

400g can chickpeas, drained

crusty bread, to serve (optional)

Heat oven to 200C/180C fan/gas 6. Mix the crushed garlic and oregano with the lemon juice and 3 tbsp of the oil to

make a dressing. Season. Make a few slashes in each chicken leg, then put the chicken in a large roasting tin and rub

with 2 tbsp of the dressing. Stuff the squeezed lemon shells inside the body cavity. Roast for 30 mins.

Meanwhile, tip the peppers, onions, whole garlic cloves and courgettes into a large bowl, and toss with the

remaining oil and some seasoning.

After 30 mins, pile the veg around the chicken, drizzle with half the remaining dressing and roast for 1 hr.

Remove the chicken from the oven, lift onto a platter, cover with foil and leave to rest. Check the roasting tin, and

if the chicken has rendered a lot of fat, pour it off, skim and return the juices to the tin. Stir the lemon wedges, mint,

feta, chickpeas and remaining dressing through the veg and juices, then return to the oven for 10 mins to warm

through. Pile around the chicken, scatter with mint sprigs and serve with bread, if you like, to mop up the juices.

P A G E 9

Roast chicken with peppers & feta

For 4 people :

For a casual summer lunch, try

this Mediterranean roast with

chickpeas, vegetables and salty

Greek cheese

P A G E 1 0

How to look gorgeous in Summer!

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Apply makeup sparingly. The idea is to make you look sun-kissed and natural, letting your makeup

accentuate your natural beauty instead of draw attention away from it.

Start out with a tinted moisturizer or some loose bronze mineral powder. Apply as necessary.

Sweep your favorite blush over the apples of your cheeks up to your temples, remembering to blend.

Get a nice eyeshadow colour on. Sweep a tiny bit of sheer bronze or gold eyeshadow across your

eyelids, up to your eyebrows. Use less product the higher up you get. Hydrate and protect your lips with a

tinted balm, brush on a fresh coat of waterproof mascara and you're good to go!

Wear sunscreen whenever you can. Lobster-skin is neither flattering nor healthy. Avoid tanning beds,

too, as they can cause cancer. Soaking up the sun is good for you, but remember to wear sunscreen with an

SPF of 15-30. (If you burn easily, up the SPF.) You'll still get that sun-kissed glow, but you'll also stave off skin

cancer and any irritating redness.

Avoid heat damage on your hair. Skip the flat iron and the curlers for a natural look that's sure to

impress. Contrary to what you might think, your natural hair texture can always be stylish. Embrace your

natural assets instead of working to change them.

Shorts are your friends. Wear them often; your legs will thank you for it. Steer clear of booty shorts, as

they might give the impression you're trying too hard. Don't be afraid to go for some sweet skirts, too.

While denim skirts are a little 1990s, cotton skirts with body and maxi skirts in a fun print are both

comfortable and fashionable.

Tops. Anything goes, as long as it's tasteful. Some fashionable top styles this summer are loose racer-back

tanks, burnt-out shirts, crop tops, lacy/frilly camis and tees. Empire waist shirts are especially flattering, but

opt for cuts that you feel comfortable in above all else. Again, try bright colors and prints. Floral and tribal

prints are in style right now.

Dresses are totally in style, too. Dresses range from the little white dress to the printed maxi-dress; the

possibilities here are quite literally endless.

Keep jewelry to a minimum. Gold is a great summer color because it catches and deflects sunlight, but

use it sparingly. (A little goes a long way.) Natural textures such as wood, hemp, pleather and suede are all

great choices.

Accessorize with shoes. The possibilities are practically endless. Try out simple tennis shoes or tie-up

sandals. And don't forget about the quintessential flip-flop.

P A G E 1 1

Men’s Section

Watch: For many men, this is the only hand accessory which they can invest in

and it really helps making it an exceptional timepiece. It’s better having one pretty

nice piece than several grungy timepieces. It looks really bad when you have a man

in great outfit only to be sabotaged by a bad looking watch

Tie: The greater the number of ties that a man has the better. But be careful of how to choose your tie as it is

important to avoid cheap ties because they will just look cheap even if you pair it with expensive shirt and suit. Buy the kind of a tie that you can afford, but you need not settle for an awful material. Navy blue tie that’s made of silk material is the best of all.

Wallet: Many men go for years without obtaining a replacement of their wallets or cleaning it out.

A wallet stores your identification documents and the money which you work so hard to get and you can easily find high quality wallets at affordable rates.

Messenger bags: These are a sign of elegance and can be used to carry quite a number of items. Stylish

messenger bags for men compliment a great looking attire and the best thing with men’s messenger bags is that they are available in many colors and sizes.

Socks: Even though they have been a timeless piece of mens fashion for decades the

art of socks can be a little complicated, but men can learn to select the best socks. Cotton socks have been the preferred choices for many men and the right color should be worn to complement the color of the shoes.

Scarf: Many men think that a scarf of just for women, but this is not always the case.

Invest in a high quality scarf and wear it during winter to keep you warm and looking stylish. It can be paired with a pea coat or a casual jacket.

Belt: A high quality leather belt, just like an extra ordinary pair of shoes can last

you for a pretty long period of time. Black and chocolate brown are among the colors that can make huge difference for those who want to stand out in the crowd. These colors are fantastic because they can easily match well with all your suits.

Sunglasses: Other than providing you protection against the suns rays, sunglasses

also add a touch of style. There are many styles that are available and one of the best is the aviator frames. It’s good not to use sports sunglasses with formal wear.

Cufflinks: Cufflinks offer professional look and people know you mean business when you

are wearing them. There are many smart and clean cufflink designs which you can choose and they can as well be made from different kind of materials.

Accessories Every Man Must Have in Their Wardrobe

“Ask Us Something!”

Instant frozen berry yogurt

Ingridients:

250g frozen mixed berries

250g 0%-fat Greek yogurt

1 tbsp honey or agave syrup

Blend berries, yogurt and honey or agave syrup in a food processor for 20 seconds, until it comes together to a smooth ice

-cream texture. Scoop into bowls and serve.

P A G E 1 2

Ingridients:

50g fresh root ginger, roughly

chopped

300g caster sugar

2 lemons, sliced, plus extra to serve

Sparkling water

Place the ginger, sugar and lemon slices in a pan with 150-200ml water. Bring

to the boil, then cook until the sugar dissolves. Take off the heat, leave to cool,

then press through a sieve.

To serve, pour into a pitcher and top up with sparkling water and extra

lemon slices.

Ginger lemon fizz

Three ingredients and two minutes is all you

need to whip up this low-fat, low-calorie yogurt,

which is ideal for eating after exercise

A refreshing alternative to shop-bought soft drinks,

perfect for the summer :)