I N S I D E

T H I S I S S U E :

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

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.

Health Tip 2

Roast venison loin with root vegeta-bles and pickling sauce, venison

4

Clams with serrano ham and sherry

6

Potato Bagels with Butter-Glazed

7

Crispy Coconut and Scallion Breaded Chicken Cutlets

8

Arugula, Steak, and Crispy Potato Sal-

9

Women’s section 10

Men’s section 11

Blood Orange Tart 12

Candy Bar Cookie Pops

13

Salted caramel stuffed chocolate

13

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 fol-

lowing 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 in-

stance, resolving to NEVER eat your favorite food again is setting you up to fail. In-

stead, 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 think-

ing 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.

P A G E 3

5. Talk About It

Don’t keep your resolution a secret. Tell friends and family members who will be there to sup-

port your resolve to change yourself for the better or improve your health. The best-case sce-

nario 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 bet-

ter 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 accom-

plishment will help keep you motivated. Instead of focusing on losing 30 pounds, focus on los-

ing 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!

P A G E 4

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

Roast venison loin with root vegetables

and pickling sauce, venison meatballs

P A G E 5

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, trans-

fer 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.

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

P A G E 6

Clams with serrano ham and sherry

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.

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

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 south-

western Spain.

It's comparable in style to Parma ham, although the flavours of the two are distinct. Jamón iberico is classified accord-

ing 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.

P A G E 7

Potato Bagels with Butter-Glazed Onions

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.

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

P A G E 8

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

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

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

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

help it adhere.

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

Add half the cutlets and cook until golden brown and cooked

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

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

Crispy Coconut and Scallion Breaded

Chicken Cutlets

Ingredients:

3/4 cup(s) sweetened shred-

ded coconut (we used

Baker's)

1/4 cup(s) panko bread

crumbs

2 scallions, finely chopped

1/2 cup(s) all-purpose flour

1 large egg

8 small (about 1 1/2

pounds) chicken cutlets

Kosher salt

Pepper

4 tablespoon(s) olive oil

A crispy coconut breading is a healthier way to add sweetness and crunch to this creative chicken reci-

pe.

Ingredients:

3 shallots

6 tablespoon(s) olive oil

1 pound(s) (medium) Yukon gold pota-

toes, sliced 1/4 inch thick

1 1/2 pound(s) skirt steak, cut crosswise in-

to 6 pieces

Kosher salt and pepper

1 lemon

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

ley

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 vege-

tables on a platter. Drizzle with the dressing.

P A G E 9

Arugula, Steak, and Crispy Potato Salad with

Lemony Vinaigrette

For 4 people :

6 Negative Factors That Damage Your Skin

Lack of sleep

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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P A G E 1 1

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.

P A G E 1 2

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

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

rubber spatula as needed.

Add the icing sugar and process until well blended.

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

sides of the bowl as necessary.

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

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

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

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

tween 2 sheets of baking paper until 3mm thick.

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

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

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

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

neatly.

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

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.

TART FILLING:

Preheat the oven to 180°C

(350°F) and add the oranges and

sugar to a large bowl of a food

processor and process until thor-

oughly pureed and smooth.

Add the egg, egg yolk and melted

butter and pulse to combine.

Pour into the tart shells and

bake for 15 to 20 minutes or until

the filling is bubbling and lightly

browned.

Remove from the oven and cool

for at least 20 minutes before

removing from the pan.

Serve at room temperature with

whipped cream.

CANDY BAR COOKIE POPS

4 fun-size milk

chocolate-covered

candy bars with chewy

caramel and crispy

crunchies (from a

12.5-oz bag)

28 craft sticks (flat

wooden sticks with

round ends)

1 box Betty Crocker™

SuperMoist™

chocolate fudge cake

mix

1/2 cup vegetable oil

or melted butter

1 egg

1/2 cup powdered sug-

ar or Betty Crocker™

candy sprinkles

Heat oven to 350°F (325°F for dark or

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

spoon until dough forms. For each cookie

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

sheet.

Bake 11 to 13 minutes or until set. Cookie

will appear moist in the cracks. Let cool on

cookie sheet 2 minutes. Remove from cookie

sheet to cooling rack. Cool completely, about

30 minutes.

P A G E 1 3

1 1/2 cups all-purpose

flour

1/2 cup + 2 Tbsp cocoa

powder

1 1/2 tsp baking powder

1/4 tsp salt

10 tbsp salted butter, sof-

tened

1 cup granulated sugar

1/2 cup packed light-

brown sugar

2 large eggs

1 1/2 tsp vanilla extract

2 dozen caramels (such as

Kraft) or Rolos, un-

wrapped

coarse sea salt

3/4 cup powdered sugar

Preheat oven to 350 degrees. In a mixing bowl whisk

together flour, cocoa powder, baking powder and salt, set

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

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.

Shape into a ball once more then roll in powdered sugar.

Align cookies on Silpat lined or buttered cookie sheets and

bake in preheated oven 11 - 13 minutes.

Allow to cool on cookie sheet for 5 minutes before trans-

ferring to a wire rack to cool. Store in an airtight container.

SALTED CARAMEL STUFFED CHOCOLATE CRINKLE COOKIES