The Slice June Issue

We celebrated our first year in business at the first Maadi Farmer’s Market on the 18^th 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

How To Order: To place your orders email, Minnie's, sms or call on 011-1104-7555

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.