LEYF Family Events & Recipe Calendar 2011-2012

2011-12 Family Events & Recipe Calendar

Chicken Paella Tina Whyte Bessborough Community Nursery Method • Heat oil in large pan then add diced chicken, cook until golden brown • Add onions, garlic and turmeric, cooking for further 2 minutes • Add ham, rice and stock, stir and bring to the boil • Reduce the heat, cover and simmer gently for 15 minutes • Add chopped tomatoes, peppers and peas • Cover and cook for further 10-15 minutes, until the rice has absorbed all the stock • Season to taste, adding extra liquid if necessary during cooking

© London Early Years Foundation

Ingredients il • 50 ml Olive o nely chopped , fi • 1 large onion ushed cr , ve o cl • 1 garlic und turmeric ro g • 1 teaspoon ham (optional) • 150g smoked rain rice g • 300g of long ken breast ic ch d e • 250g dic stock n ke d • 500ml chic matoes, skinne to • 2 large fresh and chopped ded and eppers, de-see • 2 large red p sliced n peas • 200g of froze

March Monday

7

Tuesday

Wednesday

1

2

3

9

10

16

17

23

24

8

14

Healthy Body, Happy Me (NDNA) begins

15

21

World Poetry Day Salt Awareness Week begins

22

28

www.leyf.org.uk

29

St David’s Day

Pancake Day International Women’s Day

Tasty Tuesday (NDNA)

World Water Day

30

Voice11 (Social Enterprise)

Thursday

31

World Book Day

Friday

Sunday

5

6

12

13

18

19

20

25

26

27

4 11

St Patrick’s Day Little Scientist Day Nursery Bird Watch (NDNA)

Saturday

National Science and Engineering Week begins

British Summertime begins

Cake ing redients • 200g un salted bu • 175g ca tter, softe ned s • zest of ter sugar 2-3 limes • 3 mediu m • 200g se eggs, beaten lf-raising flour, sifte Drizzle d • 65g cas t • Juice of er sugar 2-3 limes

Lime Drizzle Cake John Mederick Warwick Community Nursery Method • Preheat the oven 180°C / Gas Mark 4 • In a bowl, beat the butter, 175g caster sugar and grated lime zest until light and creamy • Add eggs gradually (if mixture curds, add a spoon of sifted flour) • Fold in sifted flour, then spoon mixture into a 20cm spring form cake tin (greased and lined with greaseproof paper) • Bake in oven for 40-45 minutes (cake is cooked when a metal knife inserted into the centre comes out clean) • Meanwhile, make the drizzle by mixing together the lime juice and remaining 65g sugar • Once the cake is cooked, prick all over with a fork, pour over the drizzle mix, and allow to cool in its tin

© London Early Years Foundation

April Monday

4 11

School Holidays begin (all)

18 25

Easter Monday

www.leyf.org.uk

Tuesday

Wednesday

Thursday

5

6

7

12

13

14

19

20

21

27

28

26

Schools start back (all)

UN World Health Day

Queen’s Birthday

Friday

Saturday

Sunday

1

2

8

9

10

15

16

17

22 29

Good Friday Earth Day

Royal Wedding (Bank Holiday) EU Day of Solidarity between Generations

23 30

World Autism Awareness Day

St George’s Day Shakespeare Day

3

24

Mother’s Day

London Marathon

Ingredients kidney beans, d re n ti l m 0 0 4

• well rinsed in rice • 300g long gra e • 1 sprig of thym t milk conu • 400ml tin co chopped • 1 onion, finely ed n, finely chopp io n o g n ri sp 1

• s, crushed • 3 garlic clove • 1 litre water round pepper • ½ teaspoon g

Rice & Peas John Mederick Warwick Community Nursery

Why not try the above recipe, swapping kidney beans for gunga peas, black eye beans or Congo peas?

© London Early Years Foundation

Method • Place kidney beans in a large pan with coconut milk, onions, garlic, thyme and pepper then bring to the boil and stir • Wash rice then add to beans, making sure liquid from the beans covers the rice (add water if necessary) • Cover with a lid and simmer for 30-35 minutes, or until water has absorbed and rice is cooked

May Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

1 2

3

4

5

6

7

8

10

11

12

13

14

15

16

17

18

19

20

21

23

24

25

26

27

28

30

31

9

May Day Global Action Week begins Sun Awareness Week begins World Fair Trade Day

National Smile Month begins Walk to School Week begins Xtraordinary People Week begins Real Nappy Week begins

Spring Bank Holiday Half Term Holidays begin (Westminster, Camden) National Family Week begins

www.leyf.org.uk

Half Term Holidays begin (Barking & Dagenham)

World Day for Cultural Diversity

22 29

National Share-aStory Month begins National Walking Month begins

International Day of Families

Ingredien ts • 1 large m a • 200g che ngo rry tomato • ½ cucum es, cut in h alf b • 2 lime ju er, diced ice • 1 tablesp o • Pinch gro on coriander, chopp ed und all spic • 1 little ge e m lettuce

Mango Salad John Mederick Warwick Community Nursery

© London Early Years Foundation

Method • Stand the mango on your cutting board, stem end down and hold. Place your knife about ¼” from the widest centre line and cut down through the mango.

Flip the mango around and repeat this cut on the other side. Resulting ovals of mango flesh are known as the ‘cheeks’ (what’s left in the middle is mostly mango seed) • Cut parallel slices into the mango flesh, being careful not to cut through the skin. Turn the mango cheek ¼ rotation and cut another set of parallel slices to make a checkerboard pattern. Turn the scored mango cheek inside out by pushing the skin up from underneath.

Using a knife or a spoon scrape the mango chunks off the skin, into a bowl • Place the cherry tomatoes, cucumber and mango in a bowl • Add lime juice, coriander and all spice to the mango and mix together • Separate and wash lettuce, placing three leafs on each plate before serving salad mixture on top

June Monday

6

Schools start back (Camden, Barking & Dagenham) National Bookstart Week begins

Tuesday

7

13

Father’s Story Week begins

14

20

Child Safety Week begins

21

27

www.leyf.org.uk

28

Schools start back (Westminster)

Breastfeeding Awareness Week begins

Wednesday

Thursday

Friday

Saturday

Sunday

1

2

3

4

5

8

9

10

11

12

15

16

17

22

23

24

29

30

Bring Your Dad to School Day (tbc)

SouthWestFest begins Wrong Trousers Day

18 25

National Bike Week begins

World Environment Day The Big Lunch

19 26

Queen’s Birthday (official celebration)

Father’s Day National Breastfeeding Week begins

Jerk Chicken John Mederick Warwick Community Nursery

Ingred ients • 4 de-b • 1 lem oned chicken t highs on Jerk se asonin g • 130m l olive o • 2 sprig il • 1 cinn s thyme a • 2 teas mon stick poons c • 2 teas hopped p • 1 teas oons chopped ginger p • 4 garli oon black pep coriander percorn c • Juice cloves of 2 lim es, rind • 2 teas o p • 1 teas oons ground a f 1 lime poon nu ll spice • 1 fine ly chopp tmeg • 1 cho pped on ed spring onio n ion

Method • Blend Jerk seasoning ingredients into a paste ready to coat chicken • Wash chicken under a cold running tap using lemon to rub down while washing • Leave skin on chicken and coat with jerk seasoning • Allow to marinade for at least 2 hours in the fridge (for best results marinade overnight) • Make sure barbecue is hot and place jerk chicken on the grid • Cover and cook for 10 to 15 minutes each side or until juices run clear

© London Early Years Foundation

July Monday

4 11

National Childcare Week begins

18 25

School Holidays begin (all) National Parks’ Week begins

www.leyf.org.uk

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

1

2

3 10

5

6

7

8

9

12

13

14

15

16

19

20

21

22

26

27

28

29

London Open Weekend begins

23 30

Barking Town Show begins

Love Parks Week begins

17 24 31

ts Ingredien oon oil • 2 tablesp opped ch • 1 onion, or beef mince rk • 500g po ves, crushed lo • 2 garlic c n mild chilli power o o p s ped • 2 tea toes, chop a m to n a c puree • 400g on tomato table stock o p s le b ta •2 ge icken or ve ed • 600ml ch er, deseeded and dic p • 1 red pep

Summer Chilli Peter Gayle Carlton Hill, Community Nursery

© London Early Years Foundation

Method • Heat the oil and garlic in a large pan, then add chopped onion and cook until golden brown • Add the pepper and mince and cook for 3-4 minutes stirring occasionally • Add the chilli powder, chopped tomatoes, stock and tomato puree • Cover and cook gently over a moderate heat for 30 minutes • Serve with boiled rice

August Monday

Tuesday

Wednesday

2

3

8

9

15 22

1

29

Ramadan begins World Breastfeeding Week begins

Summer Bank Holiday

www.leyf.org.uk

Thursday

Friday

Saturday

Sunday

4

5

6

7

10

11

12

13

14

16

17

18

19

20

21

23

24

25

26

27

28

30

31

Playday

Eid al-Fitr

Yam Porridge Ingredie nts • 800g Ya m • 2 fresh tomatoes , chopped • 2 onion s • 2 tables , finely chopped p • 2 garlic oons sunflower oil cloves, ch o • 1 tables poon cori pped ander, ch • 2 litres ve opped • 1 tables getable stock poon tom • 500g w ato puree h • 500g m ite fish ix • 1 red pe ed vegetables pper, cho • Coriand pped er (optional) sprig for garnish

Gladys Manford Ford Road Community Nursery Method • Peel yam and cut into 2cm cubes • Heat the oil in a large pan, add the onion and garlic, then cook until soft (stirring occasionally) • Add tomato puree, red pepper and coriander. Stir and cook for a further 10 minutes • Add the fish and cook for another 10 minutes, slowly adding the vegetable stock • Remove the fish and place on one side, keeping covered and cool • Add the yam to the pan and cook for approximately 30 minutes (or until soft) • Return the fish to the pan, stirring in the mixed vegetables and cook for 10 minutes • Serve with a garnish of fresh coriander

© London Early Years Foundation

September Monday

Tuesday

Wednesday

Thursday

1 5

Schools start back (Barking & Dagenham)

13

12 19

6

International Talk Like A Pirate Day

26

www.leyf.org.uk

7

Schools start back (Westminster)

8

Schools start back (Camden) Organic September begins UN International Literacy Day

Friday

Saturday

2

3

4

9

10

11

14

15

16

17

20

21

22

23

24

27

28

29

30

Roald Dahl Day

Sunday

British Food Fortnight begins

18 25

World Heart Day

Spiced Baked Apples Theresa Michel Lisson Green Community Nursery

Ingredie nts • 4 large c • 50g uns ooking apples a • 50g dem lted butter • 100g m erara sugar ix • Juice an ed dried fruit d •1 teaspo zest of 1 lemon on mixed spice

Method • Preheat the oven 200°C / Gas Mark 6 • In a pan, melt the butter over a gentle heat • Stir in sugar, dried fruit, mixed spice and lemon. Leave to set for 20 minutes • Wash, core and prick apples with a fork, place each one on their own square of tin foil • Fill the centre of each apple with the spice mixture (pushing down with each spoonful) • Wrap the foil around each apple and place on a baking tray • Bake in the oven for 30–45 minutes (or until the apples are soft) • Carefully remove the foil • Serve hot with Crème Fraiche, custard or vanilla ice cream

© London Early Years Foundation

October Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

1 3

Children’s Book Week begins

4

10

Chocolate Week begins

UN International Day for the Eradication of Poverty

17

5

6

7

11

12

13

18

19

25

26

World Space Week begins

Black History Month begins The Big Draw begins Older People’s Day

Sunday

2

8

9

14

15

16

20

21

22

27

28

Yom Kippur (Day of Atonement)

Baby Show (Earls Court) begins

Grandparents Day

World Food Day

23

Parents’ Week begins

24

Half Term Holidays begin (all)

31

Halloween Schools start back (all)

www.leyf.org.uk

Diwali (Festival of Lights)

LEYF Staff Conference (nurseries closed)

29

30

British Summertime Ends

Creamy Baked Chicken Theresa Michel Lisson Green Community Nursery

© London Early Years Foundation

Ingredients asts less chicken bre e n o b , ss le in sk •4 ely sliced • 2 shallots, fin Crème Fraiche t • 200ml half fa on juice m le s n o o s, • 2 teasp parsley or chive s n o o sp le b ta 2 • d freshly choppe g icken seasonin • ½ teaspoon ch ck pepper la • ¼ teaspoon b

Method • Preheat the over to 200°C / Gas Mark 6 • Slice each chicken breast into 3 or 4 fillets and place in a shallow oven proof dish • Peel and finely slice the shallots and sprinkle over the chicken • In a small bowl, mix together the remaining ingredients • Spoon the mixture over the chicken, making sure it is completely covered • Bake in the oven for 35–40 minutes (or until chicken juices run clear) • Serve with seasonal vegetables and potatoes

November Monday

7 14 21

Global Entrepreneurship Week begins

World Television Day

28

www.leyf.org.uk

Tuesday

Wednesday

Thursday

1

2

3

4

8

9

10

11

15

16

17

22

23

24

29

30

Social Enterprise Day LEYF Margaret Horn Lecture World Philosophy Day

Friday

Saturday

5

Guy Fawkes (Bonfire Night) Eid al –Adha (Festival of Sacrifice)

Sunday

6

12

13

18

19

20

25

26

Remembrance Day

Al–Hijra (Islamic New Year) begins

27

Remembrance Sunday

Universal Children’s Day

Salmon and Spinach Risotto with Parmesan Cheese ents Ingredi e isotto ric • 500g r esh salmon hopped r • 500g f m sized onion, c iu • 1 med garlic, crushed e • 1 clov poon of olive oil eese s h • 1 table ted Parmesan c a r g g s ave • 60 eam pinach le r fresh cr • 200g s rème Fraiche o stock C • 200ml f fish or chicken d n o l • 500m oon freshly grou p • ½ teas pper black pe

Marcia Girvan Luton Street Community Nursery

© London Early Years Foundation

Method • Preheat the oven to 190°C/Gas Mark 5 • Prepare salmon by removing skin and any bones, then rinse in cold running water • Dry salmon with kitchen paper, then place on a greased baking tray or oven proof dish • Cook in the oven for 10-15 minutes. Once cooled, flake and leave to one side • Wilt the spinach (briefly in a covered pan of boiling water), drain and leave to one side • Heat the olive oil in a large saucepan, add the chopped onions and cook until transparent, add the garlic for a further 1 minute • Add the rice, black pepper and then fry for 1 minute, reduce the heat to low • Add 125ml of stock and stir continuously until liquid is absorbed. Gradually add the remainder of stock, stirring each time until liquid is absorbed. Rice should now be almost cooked and of a creamy texture (if sticky, add a little more liquid) • Add the Crème Fraîche and Parmesan cheese, finally stir in the salmon and wilted spinach • Serve with green salad

December Monday

5

International Volunteer Day National Dad Matters Week begins

12 19 26

School Holidays begin (all)

Boxing Day

www.leyf.org.uk

Tuesday

Wednesday

Thursday

Friday

Saturday

1

2

3

Tree Dressing Day

Sunday

4

6

7

8

9

10

13

14

15

16

17

18

20

21

First Day of Chanukah

22

23

24

25

28

LEYF Christmas Closure begins

29

30

31

27

Bank Holiday

Human Rights Day

11

Christmas Day

Crispy Fish Pie From Mary Giwa-Osagie Marsham Street Community Nursery

Ingred ients • 350g w • Oil for hite fish • 1 leek cooking • 1 sma – finely sliced ll • 1 teas onion, finely s liced poon ch • 500g potatoe opped parsley • Milk ( s, peele to d • 50ml mash potato es) double cream Toppin g • 50g g r • 2 tableated cheese • Freshly spoons bread cru ground black pe mbs pper

Method • Preheat the oven to 200°C / Gas Mark 8 • Cook the peeled potatoes in boiling water until soft, drain, add milk and mash until creamy • Cut fish into bite-sized pieces and season with pepper • Place fish in shallow, greased oven dish and put to one side • In a bowl mix cheese and breadcrumbs together • Heat the oil in a pan, fry the onions until soft • Add the leek, cook for a further minute. Stir in cream, add parsley and pepper to taste • Pour sauce over the fish • Spread mashed potato over the fish • Cover evenly with breadcrumb mix • Bake for 20 minutes, until golden brown • Serve with freshly cooked broccoli

© London Early Years Foundation

January 2012 Monday

Tuesday

Wednesday

Thursday

Some dates below are subject to change

Friday

Saturday

Sunday

1 2

Bank holiday

3

Schools start back (Camden, Barking & Dagenham)

4

Schools start back (Westminster)

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

22

24

25

26

27

28

29

23

Chinese New Year

30

www.leyf.org.uk

31

New Year’s Day

Dutch Apple Pie & Custard ients Filling ingred led, ith apples, pee m S y n n ra G e • 5 larg d cored and slice gar su s n o • 2 tablespo s plain flour • 2 tablespoon on juice lem • 2 teaspoons ted lemon peel ra • ½ teaspoon g und cinnamon ro g n o • ½ teaspo utmeg n • ¼ teaspoon Pie crust s plain flour • 2 tablespoon s sugar • 2 tablespoon utter sb • 2 tablespoon namon n • ½ teaspoon ci

From Mary Giwa-Osagie Marsham Street Community Nursery Method • Preheat oven to 220°C / Gas Mark 9 • Place all filling ingredients in a large mixing bowl • Mix until apples are evenly coated, then place on one side • In a medium bowl, mix together the pie crust ingredients • Transfer apple mixture to 22cm greased pie dish and cover with pie crust mixture • Place on a baking sheet and bake in oven for 40-50 minutes, or until topping is golden brown • Serve with custard

© London Early Years Foundation

February Monday

6 13 20 27

National Apprenticeship Week begins

Half Term Holidays begin (all)

Schools start back (all) UN World Day of Social Justice Fairtrade Fortnight begins

www.leyf.org.uk

Tuesday

Wednesday

Some dates below are subject to change

Thursday

Friday

1

2

3

8

9

10

15

16

17

21

22

23

24

28

29

7 14

Valentines Day

Saturday

Stress Down Day

National Doodle Day

Baby Show (ExCeL) begins

National Wear Red Day (British Heart Foundation)

4

Milad Al-Nabi (Prophet’s Birthday)

Sunday

5

11

12

18

19

25

26

A better future for London’s children

Thank you for picking up a copy of our very first Family Events & Recipe Calendar!

London Early Years Foundation 121 Marsham Street London SW1P 4LX

Inside you will find a wide range of local and national events you and your children can look forward to over the coming year. On top of that, our passionate team of nursery chefs has provided a different tasty, nutritious and most of all simple recipe* each month that you can cook and then enjoy eating together with your family.

www.leyf.org.uk www.facebook.com/leyfonline www.twitter.com/leyfonline Email: friends@leyf.org.uk Tel: 020 7834 8679 Registered Charity No.299686, Social Enterprise and Company Limited by Guarantee, No.2228978

Making the most of your child’s early years is critical – and no less so when it comes to what they eat. What’s more, a single shared cooking activity will not only awaken their taste buds, it will also develop other crucial skills and knowledge they will find useful outside the kitchen.

So, we hope you feel inspired to get involved with some of the fantastic events we have listed – and most of all get cooking with your children!

If you find this calendar useful, please help us build a better future for London’s children by making a small donation – or simply tell your friends about our commitment to excellence in Early Years education, training and research.

As always, thank you for your continued support. *Care should be taken where dairy, nut or other allergies are concerned.

All recipes serve an average of 4-6 people.