2013 "a year of food" calendar

7/30/2019 2013 "A year of food" Calendar

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www.thewhimsicalwife.com

2013A year of food


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Spiced Mango Puddings


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January 201January 201January 201January 2013333Sun Mon Tue Wed Thu Fri Sat

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New Years Day

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December 2012

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Notes: February 2013

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www.thewhimsicalwife.comFive Spice Chicken & Green Bean Salsa


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February 201February 201February 201February 2013333Sun Mon Tue Wed Thu Fri Sat

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Valentines Day

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January 2013

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Notes: March 2013

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Chocolate Pikelet StackChocolate Pikelet StackChocolate Pikelet StackChocolate Pikelet Stack


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February 2013S M T W T F S

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Notes: April2013S M T W T F S

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8/38


Zucchini & Cranberry LoafZucchini & Cranberry LoafZucchini & Cranberry LoafZucchini & Cranberry Loaf


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April 201April 201April 201April 2013333Sun Mon Tue Wed Thu Fri Sat

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March 2013S M T W T F S

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Notes: May 2013S M T W T F S

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10/38


Indian Beef CurryIndian Beef CurryIndian Beef CurryIndian Beef Curry


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May 201May 201May 201May 2013333Sun Mon Tue Wed Thu Fri Sat

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April2013

S M T W T F S

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Notes: June 2013

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12/38


Roasted Vegetable QuinoaRoasted Vegetable QuinoaRoasted Vegetable QuinoaRoasted Vegetable Quinoa


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May 2013

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Notes: July 2013

S M T W T F S

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28 29 30 31


14/38


Sticky Date Pudding in a MugSticky Date Pudding in a MugSticky Date Pudding in a MugSticky Date Pudding in a Mug


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July 201July 201July 201July 2013333Sun Mon Tue Wed Thu Fri Sat

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June 2013S M T W T F S

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Notes: August 2013S M T W T F S

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16/38


Beef & Barley SoupBeef & Barley SoupBeef & Barley SoupBeef & Barley Soup


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August 201August 201August 201August 2013333Sun Mon Tue Wed Thu Fri Sat

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July 2013

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Notes: September 2013

S M T W T F S

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8 9 10 11 12 13 14

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18/38

www.thewhimsicalwife.comRice Bubble SliceRice Bubble SliceRice Bubble SliceRice Bubble Slice


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September 201September 201September 201September 20133Sun Mon Tue Wed Thu Fri Sat

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August 2013

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Notes: October 2013

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20/38

www.thewhimsicalwife.comRaspberry Kiss Cupcakesaspberry Kiss CupcakesRaspberry Kiss Cupcakesaspberry Kiss Cupcakes


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October 201October 201October 201October 2013333Sun Mon Tue Wed Thu Fri Sat

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September 2013

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Notes: November 2013

S M T W T F S

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Vanilla MilkshakeVanilla MilkshakeVanilla MilkshakeVanilla Milkshake CupcakesCupcakesCupcakesCupcakes


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November 201November 201November 201November 2013333Sun Mon Tue Wed Thu Fri Sat

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October 2013S M T W T F S

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27 28 29 30 31

Notes: December 2013S M T W T F S

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15 16 17 18 19 20 21

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29 30 31


24/38


Shortbread Button CookiesShortbread Button CookiesShortbread Button CookiesShortbread Button Cookies


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December 201December 201December 201December 2013333Sun Mon Tue Wed Thu Fri Sat

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Christmas Day

26

Boxing Day

27 28

29 30 31

November 2013

S M T W T F S

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Notes: January 2014

S M T W T F S

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12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30 31


26/38


Spiced Custard with Sweet Saffron Mango

Serves 4Ingredients:

Custard:4 cups milk4tbsp custard powder cup sugar24 green cardamom pods2 cinnamon quills200ml water, boiling4 tsp gelatine

Sweet Saffron Mangos:

4 mangoes, flesh finely sliced into strips5 tbsp sugar5 tbsp water2 large pinches saffron

Method:

In a large saucepan place 3 cups of milk, with the remaining cup addthe custard powder and dissolve. Add custard mixture to the remaining milkalong with the cinnamon quills, cardamom and sugar.

Bring to the boil on a medium heat; simmer gently stirring constantly untilmixture thickens. Remove from heat.

Mix the boiling water and gelatine together in a small bowl and stir untildissolved. Add to custard mixture and place saucepan back on low heat. Stirfor 2-3 minutes until mixture thickens even more. Remove from heat andpull out spices and discard.

Ladle out custard evenly among serving glasses and place into the fridge for3-4 hours until custard is set.

In a small saucepan place the sugar, saffron and water. Simmer for 5 min ona medium heat, stirring constantly. (*The sugar mixture may start tocaramelize and if it does so before 5 min go straight to the next step)

Add the sliced mango pieces and mix through the sugar mixture and simmerfor a further 2 min until the mixture reduces slightly. Remove from heat andcool completely. Place on top of set custard and refrigerate for 2 hours.

Garnish with mint leaves.


27/38


Sticky Five Spice Chicken with Green Bean Salsa

Serves 6

Ingredients:12 x chicken drumsticks

Marinade3 tbsp olive oil1/3 cup soy sauce2 tbsp sweet chilli sauce1 tbsp lime juice2 tbsp hoisin sauce1 tbsp brown sugar2 cloves garlic2 tsp ginger tsp turmeric

1 tsp Chinese five spice powder tsp chilli flakes

Green Bean Salsa:1 medium Lebanese cucumber, peeled, deseeded, finely diced3 medium tomatoes, finely diced1/3 cup green beans1 tbsp basil, finely sliced1 tbsp parsley, finely sliced2 tbsp olive oil1 tbsp red wine vinegar

1 tsp herbamore (*can omit)Salt/pepper

Lime wedges to serve

Method:

In a glass or plastic bowl combine all of the marinade ingredients and stir tocombine. Place the chicken drumsticks into the marinade mixture and coat thedrumsticks with the marinade thoroughly. Cover and refrigerate the chickenmixture for 4 -6 hours to marinate.

Preheat oven to 200 degrees. Place the chicken and marinade in a roasting tray andplace into the oven. Bake for 40 -45 minutes until cooked through. Turn piecesregularly to baste in marinade.

Place the green beans into a microwavable container and cover with water.Microwave for 1-2 minutes until the beans are blanched but still retain a slightcrunch. Rinse with cold water and finely dice. Place into a bowl along with thecucumber, tomato and herbs.

In a small bowl place the olive oil, red wine vinegar, salt, pepper and herbamore.Whisk briskly with a fork to emulsify. Dress the salsa with the vinaigrette just

before serving. Serve with chicken drumsticks and wedge of fresh lime.


28/38


Chocolate Pikelet Stack

Makes 4-5 Stacks

Ingredients:

2 x eggs cups castor sugarPinch of salt1 cup of milk1 cup plain flour, sifted3 Tbsp dark cocoa powder1 level tsp baking soda*2 level tsp cream of tartar*(*Alternately you can replace these with 2 tsp of baking powder*)

1 x 250g punnet strawberries, slicedStrawberry jam300ml whipping cream1 tsp vanilla essence3 Tbsp icing sugar

Method:In a bowl of an electric mixer place the eggs and beat for 1 -2 minutes untilpale. Add sugar and salt and beat for a further 2 minutes until sugar isdissolved. Add milk and add sifted flour, soda, and tartar and cocoa powderon low speed until combined. Turn speed up and beat for 1 minute. Set

pikelet mixture aside for 30 minutes to rest.In a clean mixing bowl place the whipping cream, sifted icing sugar andvanilla essence. Beat cream mixture for 3-5 minutes until stiff peaks form.Set aside in fridge.Grease a sauce pan with cooking spray or butter and place over a mediumheat. Place four greased egg rings into the pan and place a tablespoon ofmixture into each ring. Cook mixture for 30-40 seconds until bubbles startforming and bursting on top of the mixture.

Flip egg rings and cook for a further 30 seconds on the opposite side.

Remove egg ring from around the pikelet and place on a cooling rack.Repeat this process with the rest of the mixture.

Meanwhile in an electric mixer bowl add the whipping cream, vanilla essenceand sifted icing sugar. Beat until firm peaks form. Set aside.

To assemble place one pikelet on a plate, spoon a teaspoon of strawberryjam over the pikelet followed by a spoonful of cream and a few slices ofstrawberries, place another pikelet on top and repeat the process.Finish the last pikelet off with a dollop of cream and a few slices ofstrawberry for garnish.


29/38


Zucchini, Walnut & Cranberry Bread

Ingredients:

2 2/3 cups Plain Flour1 Tsp Bicarbonate Soda Tsp Baking Powder1 Tsp Cinnamon Tsp Mixed Spice1 1/3 cups Caster Sugar* firmly packed cup Brown Sugar3 Eggs, beaten2 Tsp Vanilla Extract200ml Sunflower Oil3 large Zucchini, grated

cup Walnuts, toasted, choppedPlus 6 whole Walnuts to garnish.1/3 cup Dried Cranberries (Craisins)Soft Cheese (Such as brie), to serve*You can probably add less of the sugar if you would like.

Method:

Preheat oven to 150 C. Grease and line a 2-Litre loaf pan.Sift flour, soda baking powder and spices into a large bowl.

Stir in sugars, and then add egg, oil, vanilla extract, grated zucchini,walnuts, cranberries and a pinch of salt.Stir with a wooden spoon until well combined, then spread into the preparedpan and top with extra walnuts.Bake in middle shelf of oven for 1- 1 hours or until a skewer comes outclean.Cool slightly in the pan, and then turn out onto a wire rack to coolcompletely.Slice and serve with cheese.


30/38


Indian Beef Curry

Serves 4

Ingredients

500g Chuck Steak or Gravy Beef, cubed

2 Tbsp Olive Oil1 Onion, finely sliced1 clove garlic, crushed1 tsp ginger4 Tbsp Tomato Paste1 Tbsp Lemon Juice1/8 cup white vinegar3-4 curry leaves4 potatoes (or sweet potato), diced evenly (partially cooked if not using aslow cooker/pressure cooker)

2 Tomatoes, finely diced400ml Coconut Milk

Masala Curry Spices

2-3 Whole Cloves1 Bay Leaf2 Brown Cardamom Pods1-2 Cinnamon Sticks1 tsp Ground Coriander1 tsp Ground Cumin

1/2 tsp Turmeric1/4 tsp Chilli Powder (can add more if you like it hot)Substitute 2-3 tsp of Masala Curry Powder if you are not using the recipeabove)

Method:

In a saucepan (or pressure cooker) saut onions with olive oil for 15-20 minor until soft, caramelised and brown. Remove from pan.

Add more oil to the pan, add the cubed beef and brown off until caramelised

on the edges. Add the onion back to the pan along with the garlic, gingerand curry spices.

Saut for 1 minute or until spices become fragrant.Add the tomato paste, lemon juice, vinegar, curry leaves, salt, pepper, dicedtomatoes, potato and coconut milk.

Simmer covered for 1.5 - 2 hours or until meat is tender.*Alternatively if you are using a pressure cooker - set the pressure settingon high and the timer for 35 minutes.

Enjoy with poppadums or roti bread and rice.


31/38


Roasted Vegetable Quinoa Salad

Serves 6-8 as a side

Ingredients:

2 cups quinoa, uncooked4 cups chicken stock1 tbsp olive oil

3 cups vegetables, roughly diced evenly in medium sized pieces(I used: heirloom beetroots, zucchini, mushrooms, heirloom carrots)1 whole bulb of garlic cut in half horizontally. cup green beans, chopped into quarters & blanched

2 tbsp fresh oregano, finely chopped1 tbsp fresh parsley, finely chopped2 tbsp red wine vinegar2 tbsp truffle oil (or olive oil)Salt, pepper

Method:

Place the uncooked quinoa in a sieve and rinse under cold water. Thisremoves the bitter flavour from the grains. Place the quinoa into a mediumsaucepan, over a medium to low heat, with the chicken stock and olive oil.Simmer gently on low for 10-15 minutes until all of the water has been

soaked up. Remove from heat and set aside for 1-2 hours or overnight in thefridge. Fluff the grains with a fork upon removing from the fridge.

Preheat oven to 180 C. Meanwhile place your chosen vegetables (excludingthe beans) & garlic into a roasting tray and drizzle with a little olive oil andsalt & pepper. Roast vegetables for 35-45 minutes until cooked through.Remove from oven and set aside to cool down.

In a small bowl squeeze the flesh of the garlic halves along with the herbs,vinegar, oil and salt & pepper. Mix with a fork until combined.

In a large bowl place half of the cooked quinoa, half of the roastedvegetables & beans and half of the dressing. Toss to combine and repeatwith the remaining half.

Garnish with fresh herbs. This salad can be served warm or cold, as a mealin itself or as an accompaniment.


32/38


Sticky Date Pudding in a Mug

Makes 2

Ingredients:

In each mug place the following10 dates, roughly chopped1 Tbsp Boiling Water1/8 tsp Bicarb Soda1 Tbsp Butter1 Tbsp Brown Sugar1 Tbsp SR Flour egg (simply beat one egg in a cup and divide among the two mugs)

Tbsp Walnuts, roughly chopped

Basic Caramel Sauce:

4 Tbsp Brown Sugar1 Tsp Butter1 tsp Milk or Cream

Method:In each mug place the chopped dates and water. Place in microwave for 50sec until the dates are softened. Add the Bicarb soda and let it sit for 30 sec

and mash roughly with a spoon. Add the butter and place again in themicrowave for 10-15 sec to soften and melt. Add the sugar, egg and flourand mix to combine thoroughly. Flatten the top of the mixture and sprinklethe walnuts on top. Place in the microwave on a sauce for 1 minute. It mayneed a further 10-20 sec to finish it off completely, depending on yourmicrowave.

Basic Caramel Sauce: In an ovenproof ramekin add the sugar, butter andmilk/cream and place in the microwave for 20 seconds. Remove and stir andrepeat another three times. You will end up with a dark caramel sauce.Drizzle over the sticky date cups and enjoy!

* Please keep an eye on this sauce as it may burn if your microwave is ahigher wattage then the one I used to create this recipe!


33/38


Beef & Barley Soup

Serves 6

Ingredients:

1 Tbsp Oil500g Gravy Beef (or Chuck Steak), cubed2 x Cloves Garlic, crushed2 x Brown Onions, finely diced,3/4 cup Pearl Barley3 Cup Beef Stock1.5 L Water1 Bay Leaf1 Sprig Fresh Thyme

1 Spring Fresh Rosemary2 Medium Potatoes, cut into 1cm dice2 Medium Carrots, cut into 1cm dice2 Medium Zucchini, cut into 1cm dice100g Button Mushrooms, thickly slicedFinely sliced Parsley to garnish.

Method:In a large pot, add the oil and brown the beef in batches over a mediumheat. Remove from pan.

Add onions and garlic and saut until onion has softened.

Add the beef, barley, stock, water, bay leaf, rosemary and thyme. Coverwith the lid and bring to the boil. Simmer for 1 hour or until the beef andbarley is tender. Skim the fat occasionally from the top of the soup.

Add the diced vegetables and simmer covered for a further 25 min or untilvegetables are soft. Remove the herbs and serve.

Garnish with parsley and serve with fresh bread.

*If you want to do this in your slow cooker - simply brown your meat,onions and garlic - add to your slow cooker along with remainingingredients. Set to low for 6 hours.*If you do this in your pressure cooker simple cook for 30 min on high


34/38


Bubble Muesli & Honey Slice

Makes 15 pieces

Ingredients

1/4 cup sesame seeds1 cup toasted muesli3 cups rice bubbles1/2 cup desiccated coconut1/4 cup sunflower seeds125g butter1/3 cup honey1/3 cup peanut butter

Method:Preheat the oven to 180 C. Line a lamington pan with baking paper.Toast the sesame seeds on an oven tray for about 5 minutes until goldenbrown. Keep an eye on them so they don't burn.Combine the muesli, rice bubble, coconut, and sunflower and sesame seedsin a bowl. Set asideCombine the butter, honey and peanut butter in a saucepan and place overa medium heat. Stir constantly without boiling until the ingredients havedissolved.Bring to the boil, reduce heat and simmer for 5 minutes without stirring.

Stir into dry ingredients.Press into prepare lamington tin and refrigerate for 2-3 hours or until setbefore cutting.


35/38


Raspberry Kiss Cupcakes

Makes 24 cupcakes

Ingredients

For the cupcake

1 1/2 cup sugar1 x 85g pkt of raspberry flavoured jelly1 cup butter4 eggs3 cups SR flour1 tbsp baking powder3/4 tsp salt1 cup milk1 tbsp vanilla essence1 cup frozen raspberries

Pink food paste colouringFor the Icing2 cups icing sugar2 tbsp butter1/2 tsp vanilla essenceHot water

Method:

For The CupcakesPreheat oven to 180 C and place out cupcake papers into muffin tins.

In a microwave safe bowl add the frozen raspberries and place in themicrowave for 30-40 secs or until the raspberries are defrosted. Using afork mush the raspberries up to a puree. Add the milk and vanilla essenceand combine. Set aside.In an electric mixing bowl add the butter, sugar and jelly crystals. Beatuntil light and creamy.Place the eggs in one at a time until combined, scraping down the sidesof the bowl after each addition.Add the sifted flour, baking powder and salt into the butter mixturealternately with the milk mixture. Mix until just combined. Colour the

mixture with pink food paste food colouring until the desired colour isreachedDivide the batter among the cupcake papers and place in the oven for 20-25 minutes or until a skewer comes out clean.For The IcingIn a bowl sift the icing sugar and add the butter and vanilla essence. Mixwith a spoon until combined.Add a tablespoon of hot water and mix. Repeat until the mixture is aspreadable consistency.If the mixture gets too runny add some more icing sugar.Ice the cupcakes once cool and decorating with silver balls.


36/38


Vanilla Milkshake Cupcakes

Makes 24

Ingredients:

For the Cupcakes:5 large egg whites at room temperature1 cup whole milk at room temperature2-1/4 teaspoons pure vanilla extract3 cups cake flour, sifted1-3/4 cups sugar1 tablespoon + 1 teaspoon) baking powder3/4 teaspoon salt12 tablespoons unsalted butter, at room temperature and cut into cubes

To garnish:1/4 cup Milo, to sprinkle over iced cupcakes24 Mini Chocolate Corinthians.

Vanilla Butter cream Icing250g butter, room temperature250g copha, room temperature2 tsp vanilla essence750g icing sugar1 tbsp Pavlova magic

cup water


37/38


Vanilla Milkshake Cupcakes cont...

Method:

Preheat oven to 180C. Line a 12-hole muffin tin with decorative cupcakepapers.In a medium bowl or measuring cup, combine and stir the egg whites,1/4 cup of milk, and the vanilla. Set aside.In the bowl of an electric mixer fitted with the paddle attachment,combine the dry ingredients together on low speed (I use the "stir"setting on my mixer) for 30 seconds.Add the butter and remaining milk, and mix on low speed until justmoistened. Increase to medium speed and mix for 1-1/2 minutes. Scrapethe sides of the bowl and begin to add the egg mixture in 3 separate

batches; beat on medium speed for 20 seconds after each addition.

Spoon the mixture into in the cupcakes papers and place into the oven.Bake 25 minutes or until a cake tester comes clean when inserted intothe center. Be so careful to not over-bake. Check cupcakes at 20minutes, but not before, and once you feel it's almost ready, set the timerfor 2 minute intervals. Let cool on racks completely before icing.

Vanilla Butter cream IcingAdd the copha, butter and vanilla into an electric mixer, beat untilcombined. (Make sure these ingredients are at room temperature or you

will not get a smooth consistency)Add the icing sugar a cup at a time until combined.Add the Pavlova magic and water (add more icing sugar if the mixture isnot thick enough) and beat on high for about 10 minutes.Colour in whatever shade you desire.Make sure the butter cream is covered when not using as it will form acrust which is fine once piped onto the cupcakes but makes it difficult ifyou want pipe it.


38/38

Shortbread Button Cookie

Makes 24-30 cookies

Ingredients

125g butter, softened

1/3 cup icing sugar1 tsp vanilla essence3/4 cup plain flour1/2 cup rice flour2 Tbsp cornflourExtra flour for kneading

Method:Preheat oven to 160 C, and line 2 large cookie trays with baking paper. Setaside.

In a bowl of an electric mixer place the butter, icing sugar and vanilla andbeat until light and creamy.Sift the flours over the butter mixture and stir well until combined and a softdough forms.Turn out the dough onto a lightly floured bench and knead until smooth.*If it is very hot and humid place the dough into the fridge for 5-10 minutesto chill down before kneading and rolling out*Place the dough between two sheets of baking paper and roll to about 5mmthick.Cut out rounds with a cookie cutter and place onto the lined cookie trays.Press together and re-roll and repeat with the rest of the dough.

Using a slightly smaller cookie cutter make indents in into the cut outcookies on the cookie tray. Be careful not to go all the way through.Using a straw cut out four holes in the center of the cookie to create thebutton holes.Place into oven and cook for 10-15 minutes or until just turning golden.Remove from the oven and let it cool before removing from the trays onto acooling rack.

2013 "a year of food" calendar

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