The Slice June Issue
We celebrated
our first year in business at the first Maadi Farmer’s Market on the 18th
of May. It was wonderful to see all of
you there. Thank you to all of you. Here's a picture of our table...That's Minnie with her grandsons who were a big help on that day.
What's New This Month
Egyptian Apples: They are back in season and are tart and
delicious. We cut them two different ways:
in rounds as usual and in wedges- which we call crescents- for a more chewy
bite.
Raisins: Red grapes are coming into season and we dried a
few. Try them! They are juicy and delicious.
Solar dried tomatoes: Egyptian tomatoes that are cut and
dried to be used in stews, in tomato sauces, in lasagna or in preparing a
moussakaa. Packed in virgin olive oil with garlic and basil, they are an
excellent addition to salads, pasta or an a cheese and lettuce sandwich.
Eggplants: They too are back in season and are grown under safe agriculture
practices.
Our price list for fruits and
vegetables is now combined in one table. You will note that some products are
available in both 75g and 150g, some only in 75g or 150g.
June Price List:
Product
|
75g
|
150g
|
500g
|
Apple Crescents
|
LE 20
|
LE 40
|
|
Apple Rounds
|
LE 20
|
LE 40
|
|
Banana Coins
|
LE 20
|
LE 40
|
|
Kiwi Pieces
|
LE 25
|
LE 50
|
|
Orange Round
|
LE 15
|
||
Raisins
|
LE 20
|
||
Strawberries
|
LE 25
|
||
Eggplants
|
LE 10
|
||
Onion, slices or
shreds
|
LE
10
|
||
Tomato
|
LE
15
|
||
Soup Mix
|
LE
15
|
||
Malak’s Honey: clover or orange
blossom
|
LE 40
|
Pick up or delivery: You may pick up your order or you may
choose to have it delivered to your home or office. For pick-ups, please
contact us on the above to set a pick-up time. Otherwise let us know where to
deliver. Delivery charges apply depending upon the delivery address. Maadi
deliveries are free.
Please help us continue to grow. When
you get a chance, like Minnie's Dried Fruits andVegetables on Facebook and go ahead and subscribe
to our blog Cut and Dried!
How To Use Dried Fruits
& Vegetables
Solar
Dried Tomatoes:
Pack a clean glass
jar with the dried tomatoes, add a few cloves of garlic, a few leaves of fresh
basil. Cover with extra virgin olive oil. Refrigerate for 10 days.
Orange rounds and Arugula salad:
Wash the arugula leaves
well. Spin dry. Put in a salad dish and crush a few orange rounds on
the leaves. Add a vinegrette dressing.
Eggplants:
Try them straight out of the bag with a yogurt and cucumber dip.
Grate one cucumber and add it to one cup of yogurt. Add salt to taste and a clove of crushed garlic if you like. Dip the eggplant round and savour the flavor.
Or use them in moussakaa:
35g of dried eggplants
25g of dried colored peppers
35g of dried tomatoes
4-5 cloves of garlic, 1 or 2 tablespoons of sunflower oil, salt &pepper to taste
your favorite tomato sauce to which you have added a handful of dried tomatoes and an additional cup and a half of water to restore the moisture in the dried vegetables used
Fry eggplant very quickly (they brown in a few seconds) in one tablespoon of oil. Lay aside.
Fry dried colored peppers very quickly in the same oil. Lay aside
Brown 4 or 5 cloves of crushed garlic in the oil, remove.
Layer in a pyrex dish the eggplant, the colored peppers and the dried tomato slices, the garlic. Pour the tomato sauce, add grated cheese (optional).
Bake in oven for 40-45 minutes or until well cooked.
Eggplants:
Try them straight out of the bag with a yogurt and cucumber dip.
Grate one cucumber and add it to one cup of yogurt. Add salt to taste and a clove of crushed garlic if you like. Dip the eggplant round and savour the flavor.
Or use them in moussakaa:
35g of dried eggplants
25g of dried colored peppers
35g of dried tomatoes
4-5 cloves of garlic, 1 or 2 tablespoons of sunflower oil, salt &pepper to taste
your favorite tomato sauce to which you have added a handful of dried tomatoes and an additional cup and a half of water to restore the moisture in the dried vegetables used
Fry eggplant very quickly (they brown in a few seconds) in one tablespoon of oil. Lay aside.
Fry dried colored peppers very quickly in the same oil. Lay aside
Brown 4 or 5 cloves of crushed garlic in the oil, remove.
Layer in a pyrex dish the eggplant, the colored peppers and the dried tomato slices, the garlic. Pour the tomato sauce, add grated cheese (optional).
Bake in oven for 40-45 minutes or until well cooked.
Subscribe to:
Posts (Atom)