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Welcome again.... And Happy New Year to all of you!!! We are back from the much needed holidays, some more tanned than others, but all more relaxed and ready to tackle another year. We hope everyone had a fantastic X-mas and a great start of the year. As always, we love to hear your
feedback, why not email us your comments or suggestions to alimentodeli@optusnet.com.au or
forward the Alimento Deli Newsletter to a friend. We are going to try to prepare a menu two weeks in advance, however, we know ourselves enough to realise that we might not always be that organised, but at least for the first time... Menu for the next two weeks Tuesday & Wednesday: Wednesday & Thursday: Friday & Saturday:
Starting Tuesday 23rd January Tuesday & Wednesday: Wednesday & Thursday: Friday & Saturday: 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 Cheese of the monthCantal: One of the oldest French cheeses, Cantal was originally produced by putting the curd into le formage, the wooden cylinder that is believed to be the origin of the French word for cheese - fromage. When young, the cheese is moist, open textured & springy with a slight tang on the palate. Cantal Entre Deux is released between 2 and 6 months of affinage. At this stage the cheese is dense, moist and buttery and the flavour is enhanced by the addition of salt during curing of the curd. As it matures the cheese is also prone to blueing, which further intensifies the strong flavours. It is related to the French Laguiole and Salers and also has a similarity to the clothbound English cheddars. With age this cheese is fantastic.
Tapioca: What on earth do you do with that?
1/2 cup small pearl tapioca (it comes in a box, we use Island Tapioca
brand) Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually. Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling). Return eggs to pan with tapioca. Bring to a boil. Stir 3 minutes more over lowest possible heat. Stir constantly. You may cook a little longer than 3 minutes if needed to get to a nice thick pudding consistency. Cool 15 minutes. Add vanilla. Serve either warm or chilled. If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding. Also, it pays to check the instructions on the box or bag of tapioca pearls that you have. The Island Tapioca I used in this recipe doesn't require that you soak the tapioca pearls before cooking. Another brand that I have used requires that you soak the pearls overnight.
That's all folks for now and we hope you tune in next week.
Kiri & Ana To subscribe visit www.alimentodeli.com.au
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Starting
Tuesday 16th January
Tapioca
is an essentially flavourless starchy ingredient, or fecula, produced
from treated and dried cassava (manioc) root and used in cooking. It
is similar to sago and is commonly used to make a milky pudding similar
to rice pudding. Purchased tapioca comprises many small white spheres
each about 2 mm in diameter. These are not seeds, but rather reconstituted
processed root. The processing concept is akin to the way that wheat
is turned into pasta.: Tapioca pudding
is one of those comfort foods that is actually really easy to make. |
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