Welcome again....

Another week and the weather seems to have taken a turn towards winter. Which for us means that we will be starting to think about making some nice hot soups soon. So if you have any suggestions/recepies that you would like us to try out for you, now is a good time to make yourself heard. Email us your suggestions to alimentodeli@optusnet.com.au and we will try to include your recepy in our repetoire.

Starting Tuesday 13th February

Tuesday & Wednesday:
Seaside risoni- small rice shaped pasta cooked in tomatoes with prawns and mussels ($8.60)

Wednesday & Thursday:
Honey roasted pork fillet with pork onion mash ($8.90)

Friday & Saturday:
Lebanese chicken with eggplant, tomato, sumac and salad ($8.90)

Did you know that if you buy 12 meals your 13th meal is free?

Please call us if you'd like to order in advance on 02 9797 2484

'If there is a meal that you have really enjoyed and would like a repeat of, send us an email/call and let us know.

New Products

Tourree de L'Aubier: Commonly known as the ‘woodcutter’s cheese’, Touree de L’Aubier is a surface-ripened washed rind cheese that has the outer rim carefully surrounded by a layer of spruce bark. It is regularly washed in a salt brine and matured on pine shelves. Over several months it develops a soft creamy texture and a sweet mild flavour with just a hint of pine & pungency. The rind will attract surface moulds in the form of black spots – whilst still edible at this stage the rind is usually lifted off the top & the sumptuous ripe pate eaten with a spoon. It is a pasteurised version of the famous French Mont d’Or.

Rose Water: What on earth do you do with that?

Rosewater or rose syrup is the hydrosol portion of the distillate of rose petals. Due to the perfume industry's immense demand for rose oil, rosewater has the status of an inexpensive by-product.

Rose water was first obtained by distilling roses in Persia (Iran). Rose perfumes are made from attar of roses or rose oil, which is a mixture of volatile essential oils obtained by steam-distilling the crushed petals of roses. It is also believed that conquering Berbers introduced the rose into Spain from which they spread into Europe.

Rosewater has a very distinctive flavour and is used heavily in South Asian, West Asian and Middle Eastern cuisine—especially in sweets. For example, rosewater gives loukoumia and gulab jamuns their distinctive flavour. In Iran it is also added to tea, ice cream, cookies and other sweets in small quantities.

LOKUM ( TURKISH DELIGHT )
Categories: Desserts
Yield: 1 servings

4 c Granulated sugar
4 1/2 c Water
1 ts Lemon juice
1 c Cornflour
1 ts Cream of tartar
1 tb Rose water (may be doubled)
Red food coloring
1/2 c Chopped, toasted almonds
3/4 c Confectioners' sugar
1/4 c Cornflour

Cooking time: 1 1/2 hours. Makes about 1 kg. (2 lb).
Combine sugar, 1 1/2 cups water and lemon juice in a thick-based pan. Stir over low heat until sugar dissolves, brushing sugar crystals off side of pan with bristle brush dipped in cold water. Bring to the boil and boil to soft ball stage 115 C (240 F) on a candy thermometer. Remove from heat.In another thick-based pan blend cornflour, cream of tartar and 1 cup cold water until smooth. Boil remaining 2 cups water and stir into cornflour mixture, then place over low heat. Stir constantly until mixture thickens and bubbles. Use a balloon whisk if lumps form.

Pour hot syrup gradually into cornflour mixture, stirring constantly. Bring to the boil and gently for 1 1/4 hours. Stir occasionally with a wooden spoon and cook until mixture is a pale golden colour.Stirring is essential.Stir in rose water to taste and a few drops of red food louring to tinge it pale pink. Blend in nuts if used, and remove from heat. Pour into an oiled 23 cm (9 inch) square cake tin and leave for 12 hours to set. Combine confectioners' sugar and the 1/4 cup cornflour in a flat dish. Cut Turkish Delight into squares with an oiled knife and toss in sugar mixture.

That's all folks for now and we hope you tune in next week.

Kiri & Ana
alimentodeli@optusnet.com.au

To subscribe visit www.alimentodeli.com.au

Alimento Deli
99 Smith Street,
Summer Hill NSW 2130
Ph / Fax: 02 97972484
Mon to Fri 9.00am to 7pm
Sat 9.00am to 4pm
Sun 9am to 1pm