2013 "A Year of Food" Calendar

2013 A year of food
www.thewhimsicalwife.com
Spiced Mango Puddings

2013 January 2013

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New Years Day
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December 2012
S 2 9 16 23 30 M 3 10 17 24 31 T 4 11 18 25 W 5 12 19 26 T 6 13 20 27 F 7 14 21 28 S 1 8 15 22 29
Notes:
S 3 10 17 24
February 2013
M 4 11 18 25 T 5 12 19 26 W 6 13 20 27 T 7 14 21 28 F 1 8 15 22 S 2 9 16 23
Five Spice Chicken & Green Bean Salsa

2013 February 2013

10
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Valentines Day
17
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28
January 2013
S 6 13 20 27 M 7 14 21 28 T 1 8 15 22 29 W 2 9 16 23 30 T 3 10 17 24 31 F 4 11 18 25 S 5 12 19 26
Notes:
S 3 10 17 24 31 M 4 11 18 25
March 2013
T 5 12 19 26 W 6 13 20 27 T 7 14 21 28 F 1 8 15 22 29 S 2 9 16 23 30
Chocolate Pikelet Stack

2013 March 2013

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February 2013
S 3 10 17 24 M 4 11 18 25 T 5 12 19 26 W 6 13 20 27 T 7 14 21 28 F 1 8 15 22 S 2 9 16 23
Notes:
S 7 14 21 28 M 1 8 15 22 29
April2013
T 2 9 16 23 30 W 3 10 17 24 T 4 11 18 25 F 5 12 19 26 S 6 13 20 27
Zucchini & Cranberry Loaf

2013 April 2013

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March 2013
S 3 10 17 24 31 M 4 11 18 25 T 5 12 19 26 W 6 13 20 27 T 7 14 21 28 F 1 8 15 22 29 S 2 9 16 23 30
Notes:
S 5 12 19 26 M 6 13 20 27
May 2013
T 7 14 21 28 W 1 8 15 22 29 T 2 9 16 23 30 F 3 10 17 24 31 S 4 11 18 25
Indian Beef Curry

2013 May 2013

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April2013
S 7 14 21 28 M 1 8 15 22 29 T 2 9 16 23 30 W 3 10 17 24 T 4 11 18 25 F 5 12 19 26 S 6 13 20 27
Notes:
S 2 9 16 23 30 M 3 10 17 24
June 2013
T 4 11 18 25 W 5 12 19 26 T 6 13 20 27 F 7 14 21 28 S 1 8 15 22 29
Roasted Vegetable Quinoa

2013 June 2013

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May 2013
S 5 12 19 26 M 6 13 20 27 T 7 14 21 28 W 1 8 15 22 29 T 2 9 16 23 30 F 3 10 17 24 31 S 4 11 18 25
Notes:
S 7 14 21 28 M 1 8 15 22 29
July 2013
T 2 9 16 23 30 W 3 10 17 24 31 T 4 11 18 25 F 5 12 19 26 S 6 13 20 27
Sticky Date Pudding in a Mug

2013 July 2013

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June 2013
S 2 9 16 23 30 M 3 10 17 24 T 4 11 18 25 W 5 12 19 26 T 6 13 20 27 F 7 14 21 28 S 1 8 15 22 29
Notes:
S 4 11 18 25 M 5 12 19 26
August 2013
T 6 13 20 27 W 7 14 21 28 T 1 8 15 22 29 F 2 9 16 23 30 S 3 10 17 24 31
Beef & Barley Soup

2013 August 2013

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July 2013
S 7 14 21 28 M 1 8 15 22 29 T 2 9 16 23 30 W 3 10 17 24 31 T 4 11 18 25 F 5 12 19 26 S 6 13 20 27
Notes:
S 1 8 15 22 29
September 2013
M 2 9 16 23 30 T 3 10 17 24 W 4 11 18 25 T 5 12 19 26 F 6 13 20 27 S 7 14 21 28
Rice Bubble Slice

2013 September 2013

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11
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30
August 2013
S 4 11 18 25 M 5 12 19 26 T 6 13 20 27 W 7 14 21 28 T 1 8 15 22 29 F 2 9 16 23 30 S 3 10 17 24 31
Notes:
S 6 13 20 27 M 7 14 21 28
October 2013
T 1 8 15 22 29 W 2 9 16 23 30 T 3 10 17 24 31 F 4 11 18 25 S 5 12 19 26
Raspberry Kiss Cupcakes

2013 October 2013

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September 2013
S 1 8 15 22 29 M 2 9 16 23 30 T 3 10 17 24 W 4 11 18 25 T 5 12 19 26 F 6 13 20 27 S 7 14 21 28
Notes:
S 3 10 17 24
November 2013
M 4 11 18 25 T 5 12 19 26 W 6 13 20 27 T 7 14 21 28 F 1 8 15 22 29 S 2 9 16 23 30
Vanilla Milkshake Cupcakes

2013 November 2013

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October 2013
S 6 13 20 27 M 7 14 21 28 T 1 8 15 22 29 W 2 9 16 23 30 T 3 10 17 24 31 F 4 11 18 25 S 5 12 19 26
Notes:
S 1 8 15 22 29
December 2013
M 2 9 16 23 30 T 3 10 17 24 31 W 4 11 18 25 T 5 12 19 26 F 6 13 20 27 S 7 14 21 28
Shortbread Button Cookies

2013 December 2013

10
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Christmas Day
Boxing Day
29
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31
November 2013
S 3 10 17 24 M 4 11 18 25 T 5 12 19 26 W 6 13 20 27 T 7 14 21 28 F 1 8 15 22 29 S 2 9 16 23 30
Notes:
S 5 12 19 26 M 6 13 20 27
January 2014
T 7 14 21 28 W 1 8 15 22 29 T 2 9 16 23 30 F 3 10 17 24 31 S 4 11 18 25
Spiced Custard with Sweet Saffron Mango

Serves 4 Ingredients: Custard: 4 cups milk 4tbsp custard powder cup sugar 24 green cardamom pods 2 cinnamon quills 200ml water, boiling 4 tsp gelatine Sweet Saffron Mangos: 4 mangoes, flesh finely sliced into strips 5 tbsp sugar 5 tbsp water 2 large pinches saffron Method: In a large saucepan place 3 cups of milk, with the remaining cup add the custard powder and dissolve. Add custard mixture to the remaining milk along with the cinnamon quills, cardamom and sugar. Bring to the boil on a medium heat; simmer gently stirring constantly until mixture thickens. Remove from heat. Mix the boiling water and gelatine together in a small bowl and stir until dissolved. Add to custard mixture and place saucepan back on low heat. Stir for 2-3 minutes until mixture thickens even more. Remove from heat and pull out spices and discard. Ladle out custard evenly among serving glasses and place into the fridge for 3-4 hours until custard is set. In a small saucepan place the sugar, saffron and water. Simmer for 5 min on a medium heat, stirring constantly. (*The sugar mixture may start to caramelize 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 simmer for a further 2 min until the mixture reduces slightly. Remove from heat and cool completely. Place on top of set custard and refrigerate for 2 hours. Garnish with mint leaves.
Sticky Five Spice Chicken with Green Bean Salsa

Serves 6 Ingredients: 12 x chicken drumsticks Marinade 3 tbsp olive oil 1/3 cup soy sauce 2 tbsp sweet chilli sauce 1 tbsp lime juice 2 tbsp hoisin sauce 1 tbsp brown sugar 2 cloves garlic 2 tsp ginger tsp turmeric 1 tsp Chinese five spice powder tsp chilli flakes Green Bean Salsa: 1 medium Lebanese cucumber, peeled, deseeded, finely diced 3 medium tomatoes, finely diced 1/3 cup green beans 1 tbsp basil, finely sliced 1 tbsp parsley, finely sliced 2 tbsp olive oil 1 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 to combine. Place the chicken drumsticks into the marinade mixture and coat the drumsticks with the marinade thoroughly. Cover and refrigerate the chicken mixture for 4 -6 hours to marinate. Preheat oven to 200 degrees. Place the chicken and marinade in a roasting tray and place into the oven. Bake for 40 -45 minutes until cooked through. Turn pieces regularly 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 slight crunch. Rinse with cold water and finely dice. Place into a bowl along with the cucumber, 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.
Chocolate Pikelet Stack

Makes 4-5 Stacks Ingredients: 2 x eggs cups castor sugar Pinch of salt 1 cup of milk 1 cup plain flour, sifted 3 Tbsp dark cocoa powder 1 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, sliced Strawberry jam 300ml whipping cream 1 tsp vanilla essence 3 Tbsp icing sugar Method: In a bowl of an electric mixer place the eggs and beat for 1 -2 minutes until pale. Add sugar and salt and beat for a further 2 minutes until sugar is dissolved. Add milk and add sifted flour, soda, and tartar and cocoa powder on 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 and vanilla 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 medium heat. Place four greased egg rings into the pan and place a tablespoon of mixture into each ring. Cook mixture for 30-40 seconds until bubbles start forming 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 essence and sifted icing sugar. Beat until firm peaks form. Set aside. To assemble place one pikelet on a plate, spoon a teaspoon of strawberry jam over the pikelet followed by a spoonful of cream and a few slices of strawberries, place another pikelet on top and repeat the process. Finish the last pikelet off with a dollop of cream and a few slices of strawberry for garnish.
Zucchini, Walnut & Cranberry Bread

Ingredients: 2 2/3 cups Plain Flour 1 Tsp Bicarbonate Soda Tsp Baking Powder 1 Tsp Cinnamon Tsp Mixed Spice 1 1/3 cups Caster Sugar* firmly packed cup Brown Sugar 3 Eggs, beaten 2 Tsp Vanilla Extract 200ml Sunflower Oil 3 large Zucchini, grated cup Walnuts, toasted, chopped Plus 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 prepared pan and top with extra walnuts. Bake in middle shelf of oven for 1- 1 hours or until a skewer comes out clean. Cool slightly in the pan, and then turn out onto a wire rack to cool completely. Slice and serve with cheese.
Indian Beef Curry

Serves 4 Ingredients 500g Chuck Steak or Gravy Beef, cubed 2 Tbsp Olive Oil 1 Onion, finely sliced 1 clove garlic, crushed 1 tsp ginger 4 Tbsp Tomato Paste 1 Tbsp Lemon Juice 1/8 cup white vinegar 3-4 curry leaves 4 potatoes (or sweet potato), diced evenly (partially cooked if not using a slow cooker/pressure cooker) 2 Tomatoes, finely diced 400ml Coconut Milk Masala Curry Spices 2-3 Whole Cloves 1 Bay Leaf 2 Brown Cardamom Pods 1-2 Cinnamon Sticks 1 tsp Ground Coriander 1 tsp Ground Cumin 1/2 tsp Turmeric 1/4 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 recipe above) Method: In a saucepan (or pressure cooker) saut onions with olive oil for 15-20 min or 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, ginger and curry spices. Saut for 1 minute or until spices become fragrant. Add the tomato paste, lemon juice, vinegar, curry leaves, salt, pepper, diced tomatoes, 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 setting on high and the timer for 35 minutes. Enjoy with poppadums or roti bread and rice.
Roasted Vegetable Quinoa Salad

Serves 6-8 as a side Ingredients: 2 cups quinoa, uncooked 4 cups chicken stock 1 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 chopped 1 tbsp fresh parsley, finely chopped 2 tbsp red wine vinegar 2 tbsp truffle oil (or olive oil) Salt, pepper Method: Place the uncooked quinoa in a sieve and rinse under cold water. This removes the bitter flavour from the grains. Place the quinoa into a medium saucepan, 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 the fridge. Fluff the grains with a fork upon removing from the fridge. Preheat oven to 180 C. Meanwhile place your chosen vegetables (excluding the beans) & garlic into a roasting tray and drizzle with a little olive oil and salt & 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 roasted vegetables & beans and half of the dressing. Toss to combine and repeat with the remaining half. Garnish with fresh herbs. This salad can be served warm or cold, as a meal in itself or as an accompaniment.
Sticky Date Pudding in a Mug

Makes 2 Ingredients: In each mug place the following 10 dates, roughly chopped 1 Tbsp Boiling Water 1/8 tsp Bicarb Soda 1 Tbsp Butter 1 Tbsp Brown Sugar 1 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 Sugar 1 Tsp Butter 1 tsp Milk or Cream Method: In each mug place the chopped dates and water. Place in microwave for 50 sec 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 the microwave for 10-15 sec to soften and melt. Add the sugar, egg and flour and mix to combine thoroughly. Flatten the top of the mixture and sprinkle the walnuts on top. Place in the microwave on a sauce for 1 minute. It may need a further 10-20 sec to finish it off completely, depending on your microwave. Basic Caramel Sauce: In an ovenproof ramekin add the sugar, butter and milk/cream and place in the microwave for 20 seconds. Remove and stir and repeat 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 a higher wattage then the one I used to create this recipe!
Beef & Barley Soup

Serves 6 Ingredients: 1 Tbsp Oil 500g Gravy Beef (or Chuck Steak), cubed 2 x Cloves Garlic, crushed 2 x Brown Onions, finely diced, 3/4 cup Pearl Barley 3 Cup Beef Stock 1.5 L Water 1 Bay Leaf 1 Sprig Fresh Thyme 1 Spring Fresh Rosemary 2 Medium Potatoes, cut into 1cm dice 2 Medium Carrots, cut into 1cm dice 2 Medium Zucchini, cut into 1cm dice 100g Button Mushrooms, thickly sliced Finely sliced Parsley to garnish. Method: In a large pot, add the oil and brown the beef in batches over a medium heat. Remove from pan. Add onions and garlic and saut until onion has softened. Add the beef, barley, stock, water, bay leaf, rosemary and thyme. Cover with the lid and bring to the boil. Simmer for 1 hour or until the beef and barley 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 until vegetables 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 remaining ingredients. Set to low for 6 hours. *If you do this in your pressure cooker simple cook for 30 min on high
Bubble Muesli & Honey Slice

Makes 15 pieces Ingredients 1/4 cup sesame seeds 1 cup toasted muesli 3 cups rice bubbles 1/2 cup desiccated coconut 1/4 cup sunflower seeds 125g butter 1/3 cup honey 1/3 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 golden brown. Keep an eye on them so they don't burn. Combine the muesli, rice bubble, coconut, and sunflower and sesame seeds in a bowl. Set aside Combine the butter, honey and peanut butter in a saucepan and place over a medium heat. Stir constantly without boiling until the ingredients have dissolved. 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 set before cutting.
Raspberry Kiss Cupcakes

Makes 24 cupcakes Ingredients For the cupcake 1 1/2 cup sugar 1 x 85g pkt of raspberry flavoured jelly 1 cup butter 4 eggs 3 cups SR flour 1 tbsp baking powder 3/4 tsp salt 1 cup milk 1 tbsp vanilla essence 1 cup frozen raspberries Pink food paste colouring For the Icing 2 cups icing sugar 2 tbsp butter 1/2 tsp vanilla essence Hot water Method: For The Cupcakes Preheat oven to 180 C and place out cupcake papers into muffin tins. In a microwave safe bowl add the frozen raspberries and place in the microwave for 30-40 secs or until the raspberries are defrosted. Using a fork mush the raspberries up to a puree. Add the milk and vanilla essence and combine. Set aside. In an electric mixing bowl add the butter, sugar and jelly crystals. Beat until light and creamy. Place the eggs in one at a time until combined, scraping down the sides of the bowl after each addition. Add the sifted flour, baking powder and salt into the butter mixture alternately with the milk mixture. Mix until just combined. Colour the mixture with pink food paste food colouring until the desired colour is reached Divide the batter among the cupcake papers and place in the oven for 2025 minutes or until a skewer comes out clean. For The Icing In a bowl sift the icing sugar and add the butter and vanilla essence. Mix with a spoon until combined. Add a tablespoon of hot water and mix. Repeat until the mixture is a spreadable consistency. If the mixture gets too runny add some more icing sugar. Ice the cupcakes once cool and decorating with silver balls.
Vanilla Milkshake Cupcakes

Makes 24 Ingredients: For the Cupcakes: 5 large egg whites at room temperature 1 cup whole milk at room temperature 2-1/4 teaspoons pure vanilla extract 3 cups cake flour, sifted 1-3/4 cups sugar 1 tablespoon + 1 teaspoon) baking powder 3/4 teaspoon salt 12 tablespoons unsalted butter, at room temperature and cut into cubes To garnish: 1/4 cup Milo, to sprinkle over iced cupcakes 24 Mini Chocolate Corinthians.
Vanilla Butter cream Icing 250g butter, room temperature 250g copha, room temperature 2 tsp vanilla essence 750g icing sugar 1 tbsp Pavlova magic cup water
Vanilla Milkshake Cupcakes cont...

Method: Preheat oven to 180C. Line a 12-hole muffin tin with decorative cupcake papers. 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 just moistened. Increase to medium speed and mix for 1-1/2 minutes. Scrape the 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 into the center. Be so careful to not over-bake. Check cupcakes at 20 minutes, but not before, and once you feel it's almost ready, set the timer for 2 minute intervals. Let cool on racks completely before icing. Vanilla Butter cream Icing Add the copha, butter and vanilla into an electric mixer, beat until combined. (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 is not 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 a crust which is fine once piped onto the cupcakes but makes it difficult if you want pipe it.
Shortbread Button Cookie

Makes 24-30 cookies Ingredients 125g butter, softened 1/3 cup icing sugar 1 tsp vanilla essence 3/4 cup plain flour 1/2 cup rice flour 2 Tbsp cornflour Extra flour for kneading Method: Preheat oven to 160 C, and line 2 large cookie trays with baking paper. Set aside. In a bowl of an electric mixer place the butter, icing sugar and vanilla and beat until light and creamy. Sift the flours over the butter mixture and stir well until combined and a soft dough 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 minutes to chill down before kneading and rolling out* Place the dough between two sheets of baking paper and roll to about 5mm thick. 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 out cookies 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 the button 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 a cooling rack.

2013 "A Year of Food" Calendar

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2013 A year of food

Spiced Mango Puddings

2013 January 2013

Five Spice Chicken & Green Bean Salsa

2013 February 2013

Chocolate Pikelet Stack

2013 March 2013

Zucchini & Cranberry Loaf

2013 April 2013

Indian Beef Curry

2013 May 2013

Roasted Vegetable Quinoa

2013 June 2013

Sticky Date Pudding in a Mug

2013 July 2013

Beef & Barley Soup

2013 August 2013

Rice Bubble Slice

2013 September 2013

Raspberry Kiss Cupcakes

2013 October 2013

Vanilla Milkshake Cupcakes

2013 November 2013

Shortbread Button Cookies

2013 December 2013

Spiced Custard with Sweet Saffron Mango

Sticky Five Spice Chicken with Green Bean Salsa

Chocolate Pikelet Stack

Zucchini, Walnut & Cranberry Bread

Indian Beef Curry

Roasted Vegetable Quinoa Salad

Sticky Date Pudding in a Mug

Beef & Barley Soup

Bubble Muesli & Honey Slice

Raspberry Kiss Cupcakes

Vanilla Milkshake Cupcakes

Vanilla Milkshake Cupcakes cont...

Shortbread Button Cookie

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