Fifi’s Deli

Newsletter
Issue 7, January 2011

PLUS.... This month’s recipe....

Catch this month’s

nutritional information
article on

Fennel
And how it can used in
your everyday cooking.
Fig and Date Bites
 Hello Readers,

Happy New Year! I hope everybody had a fantastic year! As we

speed into the new year of 2011 and the end of summer, we prepare
for autumn and it’s wonderful fruits and vegetables. Look out for the
butternut squash, pumpkins and the grapes.

Yours Sincerely,

Fennel
Fennel is crunchy and slightly sweet, adding a refreshing contribution
to the ever popular Mediterranean cuisine. Most often associated with
Italian cooking, be sure to add this to your selection of fresh vegeta-
bles from the autumn through early spring when it is readily available
and at its best.

Its specific benefits are for:

Anemia: Iron, and Histidine, an amino acid found in fennel, are helpful
in treatment of anemia. Where iron is chief constituent of haemoglobin,
Histidine stimulates production of haemoglobin and also helps forming
other components of blood.

Flatulence: Fennel is most popular as an anti flatulent, due to the car-

minative properties of Aspartic acid found in fennel. Its extract can be
used in right from the infants to the old, to cure flatulence and to expel
gases from the stomach.

It makes a great vegetable side.

 Fig and Date Bites

125g Butter (Chopped)

1 /3 Cup Caster Sugar
1 Tsp Ground Cinnamon
1 Egg
1/2 Cup Ground Almonds
1 1/3 Cups Plain Flour

FILLING
1 3/4 Cups Finely Chopped Dried
Figs
1/2 Cup Finely Chopped Seedless
Dates
1/2 Cup Water
2 Tsp Grated Lemon Rind

Method:

Beat butter, sugar, cinnamon and egg in medium bowl with elec-
tric mixer until smooth. Stir in nuts and flour, turn dough onto floured
surface, divide dough into 4 portions. Cover, refrigerate 30 minutes.
Roll each portion of dough between sheets of lightly floured baking
paper to 10cm x 20cm rectangle. Spread 1/2 cup of the filling
along each rectangle, leaving 1cm border. Using the paper as a
guide, fold long sides over filling to meet in the centre, gently press
joins together, tuck ends under. Place rolls, seam side down, on
greased oven trays. Bake in moderate oven about 25 minutes or
until lightly browned; cool on trays. Cut into 1.5cm slices when
cold.

FILLING

Combine all ingredients in medium heavy-based pan, stir over

heat without boiling, or until sugar is dissolved. Simmer, uncovered,
about 15 minutes or until mixture is thick and pulpy, stirring occa-
sionally; cool.
If you have any questions Please send
to
fifideli@hotmail.com or write on my
Facebook page.
Thank You

Fifi’s Deli Website

COMING SOON