Fifi’s Deli

Newsletter
Issue 2, August 2010

PLUS.... This month’s recipe....

Catch this month’s

nutritional information
article on

Ginger
And how it can used in
your everyday cooking. Red Quinoa Salad with
Beetroot, Feta, Rocket
 Ginger. The Powerful Remedy

Ginger is the underground rhizome of the ginger plant with a firm, stri-
ated texture. The flesh of the ginger rhizome can be yellow, white or
red in color, depending upon the variety. It is covered with a brownish
skin that may either be thick or thin, depending upon whether the
plant was harvested when it was mature or young.

Method:

1. Heat the ove

Line the muffi
2. Place chocol
over mixture
about 20 min
3. Stir flour, suga
bowl. Set asid
cooled choc
ture and whis
4. Divide batter
Its specific benefits are for: 5. Bake until cu
utes. Cool cu
.Ovarian Cancer Treatment
enough to ha
.Colon Cancer Prevention
6. Carefully lift e
.Morning Sickness
.Reduces Pain and Inflammation rack. Cool to
.Heartburn Relief
.Cold and Flu Prevention Treatment For the topping I
.Migraine Relief
.Menstrual Cramp Relief Finally to finish of

Its goes as a great accompaniment to Sushi and is good for removing

that bad breath you really want eliminated.
 Red Quinoa Salad with Beetroot
and Rocket

3 medium yellow (or red) beetroot

Olive oil
¾ cup red Quinoa, thoroughly
rinsed in a sieve
4 Tbsp extra virgin olive oil
3 Tbsp lemon juice
1 large clove garlic, peeled and
crushed
1 tsp creamy Dijonnaise mustard
¾ tsp salt
1 cup cherry tomatoes, halved
130g baby rocket, trimmed
150g feta, crumbled
en 350 ºc and line standard size (12 ) muffin pan.
Method:
in pan with baking cup liners.
late and cocoa in a medium bowl. Pour hot coffee
Preheat oven to 200°C fan bake. Trim and peel beetroot and cut
and whisk until smooth. Set to cool completely
into small chunks. Put in a shallow ovenproof dish lined with baking
nutes.
paper. Drizzle with a little olive oil, then toss beetroot until coated
ar, salt and baking soda together in a medium
with oil. Season with salt and freshly ground black pepper. Bake
de. Whisk oil, eggs, vinegar and vanilla into the
beetroot in preheated oven for about 45 minutes, or until just tender
colate cocoa mixture until smooth. Add flour mix-
when pierced with a skewer. Cool.
sk until smooth.
evenly among muffin pan cups.
Cook quinoa in plenty of gently boiling water for about 15 minutes,
upcakes are set and just firm to touch, 17 to 19 min-
or until it softens (organic quinoa may take longer). Tip quinoa into
upcakes in muffin pan on wire rack until cool
a fine sieve. Make several steam holes in the quinoa with the end
andle.
of a skewer and leave it to drain.
each cupcake from muffin pan and set on wire
o room temperature before icing it, about 1 hour.
In a large bowl, whisk oil, lemon juice, garlic and mustard together
with salt and plenty of black pepper. Add quinoa and toss with
used, Wilton’s Chocolate Decorator Icing.
dressing. Add beetroot and cherry tomatoes. Toss lightly, add
rocket and toss again. Top with crumbled feta and basil leaves.
ff, you can top the cupcakes with candy.
Serve immediately.
 LAST MONTH’S BEST ANSWER:

What is your favourite dish, and why?

‘My favourite food would have to be Chicken Biryani.

My mum makes very nice Biryani but i have not got a
chance to learn it yet..I am only a beginner so i am
starting with the basics for now :)
Looking forward to seeing your new website. ‘

Zara
THIS MONTH’S QUESTION:

Which herb do you use the

most in your cooking, and
why?
Send your answers either at fifideli@hotmail.com or
publish your answer on my Facebook page.
Thank You

Fifi’s Deli Website