this is a short a simple guide to cooking with the aim to increase basic skills and to bring in a few new tricks to your menu. the plan is devised around the colloquial reference to the accepted growth of a baby across pregnancy referencing them to the size of fruits and vegetables.
a short disclaimer
this book is written as a handbook for new and expecting parents. the aim is to use the freshest ingredients possible. Some practitioners will recommend moving away from soft cheeses and salads in later stages of pregnancy and that policy remains. The author is not a medical or dietetics specialist and discretion must be used in the preparation, handling and storage of food to lower risk associated with contamination.
week 0 – the basic shopping list
every house should have standard shopping list, mine starts with eggs, butter, bread, milk and cheese. I have included on the rear cover of this my military veterans shopping list and suggest thatches are the basics you should build you stores around. this habit will support your family across the pregnancy but allow you to starts some good habits for early family life.
Pregnancy is counted as 40 weeks, starting from the first day of the mother’s last menstrual period. Your estimated date to birth is only to give you a guide. Babies come when they are ready and you need to be patient.
The gender and inherited characteristics of the baby are decided at the moment of conception.
week 1 – sauces and what got you in this position.
Each sauce has a distinct characteristic: Béchamel sauce is white, veloute sauce is blond, Espagnole sauce is brown, Hollandaise sauce is buttery and tomato sauce is red. One look at a sauce and you should quickly be able to ascertain the mother sauce from which it is derived
Béchamel Sauce – Béchamel sauce, or white sauce, was a sauce most often served to the rich or to royalty. Made out of a roux of flour, boiled milk and butter, the creamy white sauce added a smooth touch to white meats such as chicken, vegetables and eggs. In the years before refrigeration, milk products were rarely used in the recipes of the average French housewife.
Volute as a soup base – Veloute sauce is often called the “fat white sauce” or “rich white sauce.” This is a white sauce with a blondish colour that starts with chicken, veal or fish stock that has been thickened with a white roux. Common derivatives of this sauce include allemande sauce (veal), supreme sauce (chicken), and vin balance sauce (fish). For example, allemande sauce is based on veal veloute with egg yolk and cream, while supreme sauce is a chicken veloute that has been reduced with heavy cream. Vin blanc sauce is a fish veloute enhanced with herbs, butter and shallots.
Bolognaise or Tomato sauce – Tomato sauces are based on tomatoes. A common derivative sauce based on tomato sauce is marinara sauce.
Hollandaise – Hollandaise sauce is a rich sauce featuring egg yolks and butter. While France made its own butter for many years, they imported butter from Holland during World War I. During this time, the sauce formerly known as “sauce Isigny” became known as Hollandaise sauce. When butter production
Espagnole or Brown Sauce with Onions (Brown onion Gravy) – This sauce starts with a dark brown roux, veal stock, beef, bones, vegetables and seasonings. It is heated, skimmed and reduced. After the initial reduction, tomato sauce is added, and the sauce is further reduced. The entire process is time-consuming, taking hours (if not days) until the sauce is ready. The flavour of Espagnole sauce is concentrated and intense, so it is rarely served directly on food. Instead, Espagnole sauce is often used as the base for derivative sauces such as demi-glace, sauce chevreuil and sauce bourguignonne. For example, demi-glace is made by adding an equal portion of veal stock to the Espagnole sauce.
There is also brown Gravy made from the pan juices from a roast joint of meat. Just add flour, salt and cook until it forms a roux, then add a dash of red wine, verjuice or stock and don’t forget a dollop of Tomato Sauce for sweetness and that extra tang.
This first week is actually your menstrual period. Because your expected birth date (EDD or EDB) is calculated from the first day of your last period, this week counts as part of your 40-week pregnancy, even though your baby hasn’t been conceived yet.
week 2 – bread and dropped pizza
Two cups of self-raising flour with a little olive oil, add mixed herbs and a handful of grated cheese. Mix in some diced ham and then add a small amount of light strength beer and continue to work the dough until it comes together, spread out on a lightly oiled oven tray and bake at 220 degrees Celsius until crisp and golden. Serve as an entrée or as a meal
Fertilisation of your egg by the sperm will take place near the end of this week.
week 3 – canned food
I have an obsession with canned food, from vegetables to sauces, soups and antipasto. the key selling point for me is the freshness where some of these vegetables are sealed in within a few hours of being picked and retain the nutrients for such a long time compared to fresh and frozen. now I am not against frozen as long as the brand is trusted and there is a realistic belief that they have remained frozen in the supply chain. Fresh is certainly best, but again trust in your supermarket or farmer’s market that these are clean of overspray and you can wash them just before preparing them. a lot of my recipes have canned input even up to one hundred percent.
Thirty hours after conception, the cell splits into two. Three days later, the cell (zygote) has divided into 16 cells. After two more days, the zygote has migrated from the fallopian tube to the uterus (womb). Seven days after conception, the zygote burrows itself into the plump uterine lining (endometrium). The zygote is now known as a blastocyst.
week 4 – poppy seed cake
how gorgeous is it to think that new life, something so precious starts off as such a small seed. the poppy has and interesting life and is both immortalised as a sign of remembrance and has link to opioids in modern day. this recipe is about acknowledging the start of the journey not gorging on poppy seeds. so in your run to the shops to get supplied, get a small bag of poppy seeds and a supermarket brand cake mix. it will require some eggs, milk and butter; it is also helpful to have some paper patty tine cups. mix the batter as outlined on the package and preheat your oven. mix two teaspoons of poppy seeds into the batter. these can be whole or crushed a paste. measure out the muffins into the paper cases dress with a few (quarter of a teaspoons) of poppy seeds on top of each one.
bake and enjoy with a cuppa as you bask in the glow of the journey ahead. this is also a good time to discuss painting of the spare room as it needs to be done sooner rather than later, sure this avoids the pink/blue debate but this colouring will tire easily and there is no easy age to move out all the stuff to repaint the room so future proof now I suggest.
The developing baby is tinier than a grain of rice. The rapidly dividing cells are in the process of forming the various body systems, including the digestive system.
week 5 – apple seed tarte tartan
I still struggle to legitimise the apple seed in the culinary landscape but the apple is one of the most ancient and important fruits. there is some great biblical references to the original sin and I could lengthen that analogy around snakes but the book might not get published. This tarte is derived from one of my most favourite food experiences from a now pivoted restaurant in Red Hill up on the Mornington Peninsula. I had just moved tot he region to join the Navy and was hosting some visitors on a weekend of shore leave. The vineyard was first class and run by two darling gents who only made a fruit tarte tartan or a savour pizza to accompany the wine tasting. whilst they were bread based I prefer to use store bought short crust pastry. take one sheet and place on a lined baking tray and lightly brush with butter, cut and core a small apple and place the slices on the pastry in one sparse layer. the fruit pieces should be consorts not concubines in the space I feel. a very light sprinkling of cinnamon can lift this dish and could be used before or after cooking. A savoury twist is to dust the sheet with extra virgin olive oil and slice capsicum or spring onion. I love this with a couple of anchovies and pipped olives and washed down with a Tonic water or a fruit cocktail.
The evolving neural tube will eventually become the central nervous system (brain and spinal cord).
week 6 – sweat green peas in wok tossed noodles
I grew up in South East Asia so this dish is home coking for me. I find that the store bought wet noodles are great for this but freshness is essential. otherwise rice noodles can be soaked to re-hydrate them and used in this dish. preparation fo the ingredients is super important for this. cut up some fresh red onion, capsicum and open a tin of peas. keep the water as it has some nutrient so can be used back in the dish. lightly fry in olive oil the cut veggies until just softening, then add the noodles and a splash of soy sauce. I find 2-3 teaspoons of dark soy or sweet soy will lift the dish somewhat, but do not overseas as more can be added table side but nit removed. follow by adding the tinned peas that just need to get some heat before serving. if the dish needs some more fluid, just add little bits of the preserved pea can juice as it will quickly boost the sauces.
The baby is now known as an embryo. It is around 3 mm in length. By this stage, it is secreting special hormones that prevent the mother from having a menstrual period.
week 7 – blueberry cakes
as you did such a great job with the poppy seed muffins this can be repeated with blueberries. this are easily available snap frozen or sometimes tinned. drain aside most of the juice as this can be warmed in a small saucepan with some more sugar to make a drizzle sauce for you cooked cakes and give a lovely contrast with a dollop of ice cream. it is up to you if you cook the batter as muffins or a larger cake to serve as slices. how great is it to think home much your newest family member is growing.
The heart is beating. The embryo has developed its placenta and amniotic sac. The placenta is burrowing into the uterine wall to access oxygen and nutrients from the mother’s bloodstream.
week 8 – raspberry jam
before making raspberry jam for the first time, I suggest you grab a jar of high quality product from he store and a loaf of fresh soft bread. you can either use this as a taste test or have on standby when you jam burns. start by softening your punnet of fruit in a small pot or saucepan, add an equal amount of sugar and half that again by volume as water. bring to boil and simmer gently. when starts to turn and the sugars are lengthening and glueing it all together take off the heat. carefully rinse your jam jar with boiling water and let stand for a minute to partially dry. the jam can now be added to the jar or jars and sealed. leave on the bench to cool, I also suggest a tea towel over them, in the unlikely but possible that the jar cracks on cooling this will contain the mess…
The embryo is now around 1.3 cm in length. The rapidly growing spinal cord looks like a tail. The head is disproportionately large.
week 9 – green olive bread
it is essential all your olives are de pitted. make a rough dough with two to three cups of flour and half a cup of Extra Virgin Olive Oil. I find a few teaspoons of yoghurt will help the bread but feel free to omit this step. add in half a cup of olives and it is essential all your olives are de pitted, now just add some water until the dub starts to come together like a Beatles song, place into a lined, floured bread tin and make on 150 for about 20 minutes or until cooked. enjoy with dipping olive oil or butter.
The eyes, mouth and tongue are forming. The tiny muscles allow the embryo to start moving about. Blood cells are being made by the embryo’s liver.
week 10 – cumquat Marmalade
before making conserves for the first time, I suggest you grab a jar of high quality product from he store and a loaf of fresh soft bread. you can either use this as a taste test or have on standby when you jam burns. Cut the Cumquats into thin slices, I suggest you add the peel as well as this makes the transition from a sweet jam to a tangy Marmalade. a little cinnamon can support this dish either during cooking or preferably added on serving to taste. start by softening your punnet of fruit in a small pot or saucepan, add an equal amount of sugar and half that again by volume as water. bring to boil and simmer gently. when starts to turn and the sugars are lengthening and glueing it all together take off the heat. carefully rinse your jam jar with boiling water and let stand for a minute to partially dry. the jam can now be added to the jar or jars and sealed. leave on the bench to cool, I also suggest a tea towel over them, in the unlikely but possible that the jar cracks on cooling this will contain the mess…
The embryo is now known as a fetus and is about 2.5 cm in length. All of the bodily organs are formed. The hands and feet, which previously looked like nubs or paddles, are now evolving fingers and toes. The brain is active and has brain waves.
week 11 – lime virgin mojito
in a sturdy ceramic or metal cocktail shaker add a few generous sprigs of fresh mint and two teaspoons of sugar. muddle and crush to release the mint aroma, add ice and cloud soda. place the lid on securely and shake. serve over ice and for those who desire add a measure of rum to taste. serve with chips, hard cheeses and other cold cupboard snacks.
Teeth are budding inside the gums. The tiny heart is developing further.
week 12 – plum sauce, chicken a rice
i probably should have covered the cooking of rice a little earlier in this book but it didn’t logically present until now. boil a medium pot of water with a pinch of salt for both luck and flavour. put in one cup of rice. husked rice will cook quicker than whole rice but it is totally a preference for flavour. and back to salt, I am not advocating salt in cooking at the expense of health or for trying other spices. But a pinch of salt from Japan to the middle east, from ancient times to modern superstitions is used to ward off evil and I still do this out of habit and a little fear.
Chicken is an easy protein to cook and can be either steamed, perhaps above the rice if you have a stacking set, or pan fried with a dash of olive oil to give the surface a golden hue. there are also some great modern vegetarian protein substitutes that cook and look like traditional proteins and tis is a great meal base to try those alternatives.
I can’t make plum sauce and other than a version of my jams I am going to just declare store bought is best. warmed up and use a little dipping pot per person with the protein served over the rice. a few sticks of fresh cut carrot and cucumber will add another texture to this simple meal.
The fingers and toes are recognisable, but still stuck together with webs of skin. The first trimester combined screening test (maternal blood test + ultrasound of baby) can be done around this time. This test checks for trisomy 18 (Edward syndrome) and trisomy 21 (Down syndrome).
week 13 – Lemon Butter
pretty much every house I have ever lived in has had a lemon tree or at least one within reach of the fence line. they are a great fruit and can be used in tea, cocktails, sliced over poultry and used in sweets. this recipe I have borrowed from a neighbour…
Combine 125 grams unsalted butter and 1 cup castor sugar in a microwave-safe bowl and microwave on High for 2 minutes and stir well. Whisk 4 eggs, juice from 2 lemons and grated rind in a separate bowl until combined. Quickly whisk egg mixture into the hot butter to combine. Microwave on High for 4 minutes until thick, whisking well at 1 minute intervals. Cool and refrigerate until required.
The fetus can swim about quite vigorously. It is now more than 7 cm in length.
week 14 – Nectarine and Feta Salad
this book is written as a handbook for new and expecting parents. the aim is to use the freshest ingredients possible. Some practitioners will recommend moving away from soft cheeses and salads in later stages of pregnancy and that policy remains. care and discretion must be used int he preparation, handling and storage of food to lower risk associated with contamination.
nectarines are a lush fruit and fecund in the simplicity of the fleshy fruit on offer. simply make a leafy salad and crumple feta cheese over the greens and add sliced or diced nectarine. a little drizzle of olive oil and balsamic vinegar finished this off well.
another simple cheese that can be made fresh is paneer. bring to the boil a litre of fresh full cream milk and turn off the heat. add the juice of one whole lemon and this will curdle the milk, stir gentle for a full cheese or whisk for a smoothie finish cheese. place a section of cheese clothe into a strainer and pour or spoon the curds in allow to drain and then place in fridge to set. this can be cut and used in place of feta and as is fresh lower the risk of soft cheeses. it is more commonly used in a light curry sauce in Indian and Middle Eastern cuisine.
The eyelids are fused over the fully developed eyes. The baby can now mutely cry, since it has vocal cords. It may even start sucking its thumb. The fingers and toes are growing nails.
week 15 – baked apples with raisin
this is my quickest desert ever and is made by just slicing an apple in half from stem to bottom. carefully remove the core section to create a small well and fill this with dried fruit. place a small slice of butter on top and some cinnamon, make in the oven for 15 minutes at 150 until apple starts to soften then save warm with ice-cream.
week 16 – avocado smash and seaweed cones
not sure why but the modern fetish with avocado on toast has skipped me. it is a super easy way to serve this wonderful fruit. simply cut the avocado in half and carefully lever the large seed out of the middle. you can try to grow the seed, they easily sprout but need constant care to get to a mature plant. the flesh can be scooped or cut out and put on fresh buttered toast, a little Vegemite can lift this dish. Slow poached eggs are a lover addition or even a quick scramble. you can add some protein such as ham, cured fish or tofu to balance out the meal.
another great use of avocado is in hand rolls or sushi cones. this needs to be made fresh to order to lower any risk with infection. simply make some rice as outlined on the packet; koshihikari rice has a better sticking property but not essential. the roasted nori seaweed sheets are in most supermarkets or speciality grocer. cut each square sheet into two triangle and place a lump of rice on the middle of the sheets. add some sliced avocado, grated carrot and slivered cucumber. some seafood is a nice addition such as tinned tuna, smoked salmon or tofu can be added before simply rolling the sheet to form a cone and serving.
The fetus is around 14 cm in length. Eyelashes and eyebrows have appeared, and the tongue has tastebuds. The second trimester maternal serum screening will be offered at this time if the first trimester test was not done (see week 12).
week 17 – pear and walnut salad.
this book is written as a handbook for new and expecting parents. the aim is to use the freshest ingredients possible. Some practitioners will recommend moving away from soft cheeses and salads in later stages of pregnancy and that policy remains. care and discretion must be used in the preparation, handling and storage of food to lower risk associated with contamination.
Pears can be simply washed and sliced and served over washed green salad leaves. some walnuts can be added and a drizzle of a sweet sauce like pomegranate molasses or honey will dress this dish perfectly.
week 18 – stuffed bell peppers or stuffed tomato
I was very luck to travel to Switzerland some years back for a sporting adventure. I was on a rather tight budget, but did splurge on a local restaurant that held some stars from the Michelin Guide. I got a great seat in view of the pass from a glass window to enjoy the magic and noted the care the owner took over sauces and presentation where the main bulk of the meal was cooked at a distance but within his eye line. my experience at home is we pay much more attention to the proteins and sides with little thought of the bottled sauced that will soon cover the meal at the table side. one dish I had was stuffed heirloom tomatoes and the clear sauce was packed with tomato goodness – simply awesome.
the key part to this is finding quality large bell peppers (Capsicum) or large firm tomatoes. I like both with the skin on but it is easy to remove by placing in boiling water for a minute and then the skin easily peels off. then cut in half and clean the peppers. if using tomato, they are significantly more fragile. the stuffing is just a simple medley of veggies that have been stir fried to start the cooking process. a little cooked rice can be used and then mixed in to stuff the fruit halves. a little grated cheese for finish and then bake in the over at 150 degrees centigrade until warm and golden.
An ultrasound will be offered. This fetal morphology scan is to check for structural abnormalities, position of placenta and multiple pregnancies. Interestingly, hiccoughs in the fetus can often be observed.
week 19 – my secret tomato sauce recipe
this is super quick and easily goes with burgers or breakfast fry up. simply fry off one small stove or garlic finely chopped or minced in a little extra virgin olive oil, then add a punnet of cherry tomatoes and wait for them to blister and break down, then deglaze the sauce pan with one can (375ml) of Coke only the real thing, no other brand and must be classic recipe. now wait for the sauce to thicken as some of the water content is lost. serve warm over your burgers or eggs and use within a few days if storing the sauce.
week 20 – inside out artichoke hearts in butter.
perhaps and interesting starter or amuse buche before a simpler soup. not great as a side dish as it is a little messy to eat and needs some room on the plate.
this is a really fun dish to make and eat. simply wash and cut artichoke flowers from tip to stem. arrange on a baking dish so as they will not roll. some foil, rock salt or oven proof stands might help with this. place a large nob of butter into each flower and bake at 150 degrees celsius until they soften in the middle. normally artichokes are prepared by removing the outer leaves to get to the heart. I think the best leaves are the most inner ones, so as you eat these, you get right to the best leaves and just keep scooping until you have had enough or reach the harder leaves. Interestingly that each dinner guest will go to a different end point in leaf texture…
The fetus is around 21 cm in length. The ears are fully functioning and can hear muffled sounds from the outside world. The fingertips have prints. The genitals can now be distinguished with an ultrasound scan.
week 21 – carrot halwa
I spent a lot of time in the middle east on a few different platform and multiple operations. the religious irony of the entire region was not lost on me and I certainly had much time to ponder this sitting with small groups of my ship mates when out for meals on occasional rest days. Halwa is a very interesting dish and really interesting how we can mix and match fruits and vegetables across the sweet savoury wall. there is also a robust discussion about this being a Middle Eastern or Indian dish and I am happy to acknowledge both as legitimate homes of this dish or close variant; the Pumpkin Spiced Latte remains a North American abomination oops invention.
bring to the boil 500ml of whole milk and to this add 500grams of finely cropped carrots. simmer gently and keep an eye on this as the carrots cook and soften. the milk will reduce and the dish appears like a custard. add 4-6 teaspoons of sugar and 1 teaspoon of fine cardamon powder. the addition of 2 teaspoons of some butter or ghee will give the dish a nice shine. just be aware that neither are vegan alternative and ghee often tastes more savoury that the butter.
serve warm of chilled and garnish with chopped dried up fruits and crushed nuts, no pun intended.
week 22 – papaya smoothie
in the early eighties, the Holden Motor Company in Australia released a limited edition up spec of the flag shop Commodore. it was painted and named the ‘Papaya’. we used to get a lot of this fruit growing up in South East Asia and it was a main ingredient of juices and ice treats from the road side or market vendors. I really do not eat a lot of it these days but it is easily available in season or for higher price out of season in most markets. it is great in a fruit salad and more below than a melon with much smoother texture. it is easy to cut and peal for a blended smoothie or put on a sturdy skewer for a frozen summer treat.
week 23 – grape fruit
growing up in the eighties, this was the main stay of every fad diet that was going around. the theory was the high acid content sped up digestion and therefore helped drop the weight. in more modern times it is easily peeled and de seeded. place in a food processor to pulp and get the most juice out of the fruit. place in a flat freezer tray and mix with a little Sprite for some bubbles and freeze the juice. this is then scrapped to make a granita or sorbet for either a summer snack or a plate cleanser between course in a larger meal. alternatively freeze in cubes and served with soda water as a refreshing cocktail.
week 24 – corn tamales
these are a bit of fun to make and can be made as a vegetarian option. in it best to get fresh corn that still has the husk but it is just fine to make them in making paper. the mix is just a rough batter of cornmeal, some olive oil or butter and a little water to make a slurry. take a large husk and place on a little of the slurry and some corn cornels. a little protein such as beef of chicken can be added. I find it best to pre cook the filling to speed up the cooking of the finished tamales. then wrap the tamales to close all but one end of the parcel. place this open end up in a steamer and cook for about 20 minutes, it is very hard to over cook them in reality, but do keep an eye on them and perhaps do a test run if you are doing them for other to work the best time and steam setting for your cooker.
The fetus is around 33 cm in length. The fused eyelids now separate into upper and lower lids, enabling the baby to open and shut its eyes. The skin is covered in fine hair (lanugo) and protected by a layer of waxy secretion (vernix). The baby makes breathing movements with its lungs.
week 25 – beetroot borscht
this dish is from very old peasant origins and in most cases very hard to get wrong. it is perhaps a little different each time you make it. I prefer to keep it as a vegetarian option and serve with other proteins but feel free, if you know your audience, to add some protein to the soup.
start by roasting 2-3 beetroot per person, this will get some more deep flavours in the finished soup. then chop and fry one large onion and one clove of garlic in a soup pan. chop and add the beetroot and fry off for a few minutes. next add a litre of vegetable stock and simmer. the soup should start to thicken. you can add shreds of roast meat, sausage or protein substitute now and warm through before serving.
I find that it is best served with a roast meal. you can use a roast chicken or one of my favourite is the Chinese Char Siu roast pork as it is really sweet and full of flavour to go with the bland but nutritious borsht. it is often available ready made from large supermarkets or speciality stores may allow you to pre order it.
week 26 – Caesar Salad with anchovies
there are a few issues with this menu item in the meal prep but if all is made fresh then you lower those risks substantially. one simple solution is to change the mayonnaise out for Japanese Kewpie mayo that has a much longer shelf life. hard boil 2 eggs and set them aside. fry off some small ham or bacon pieces and allow them to cool aside. int his pan, hard fry some small break squares, alternatively and if you are not frying the lardons, just toast some bread and cut into small cubes. start with a robust mixing bowl and place in two or three anchovies, cover these generously with the mayonnaise (4-5 teaspoons) and mix well. if not using the mayonnaise, then a few teaspoons of extra virgin olive oil. clean and cut a few leaves of Cos Lettuce and dress with the sauce, add sliced boiled eggs, bacon pieces and toasted croutons. this can be served as a small meal or as a side to another protein such as grilled or poached chicken or fish.
just two key elements must be in mind before preparing this dish. the first is that it is named after the restaurant that it was invented in and that without anchovies included it is just a cos lettuce salad.
week 27 – cauliflower soup
sometime you need some really quick menu item and this is it. just cut the cauliflower into manageable chunks and either roast or fry in a large pan that can tale a bit of heat. to speed up a little you can steam/boil/microwave the veg first but this is not essential as you loose some of the nutrients to the water. then to your soup pot, add some butter and one clove of garlic and include all the cauliflower. add one litre or milk and bring to boil. remove from heat and then with either a stick mixer or food processor blend the mixture to a very smooth consistency. serve with hot crusty bread and butter.
week 28 – eggplant parmigiana
the eggplant is a very versatile vegetable and easily cut lengthways into large slices. on a hot griddle pan cook the slices with a little oil to stop sticking to the pan with the aim being to get good griddle marks and just begin the softening on the flesh. lay onto a oven proof dish and top with rich tomato sauce or crushed tomatoes and sliced Mozzarella cheese and bake until golden and the eggplant is softened to taste. serve with a quick salad of canned four bean mix and a slice of lemon.
Your baby now weighs about 1 kg (1,000 g) or 2 lb 2oz (two pounds, two ounces) and measures about 25 cm (10 inches) from crown to rump. The crown-to-toe length is around 37 cm. The growing body has caught up with the large head and the baby now seems more in proportion.
week 29 – Balmeg Pie with egg plant
This recipe is named for a place not a specific ingredient. start by cutting up vegetables such as egg plant, carrots, zucchini, tomato, pumpkin and potato. sit these aside to soak in lightly salted water. make a Bechamel sauce as detailed in the sauces section and add Worchester shire sauce and basil flakes to taste. layer the dish up in an oven proof pie or baking dish with plenty of sauce in amongst the veggies. top with cheese and a little smoked paprika and bake for 40 minutes at 160degrees centigrade until all veggies are softened. if time is tight, pre cook the vegetables in the microwave or steamer and cook about 15 minutes until the whole pie is warm and the top begins to crust.
week 30 – cabbage sauerkraut
the Koreans have kim chi and the Germanic have sauerkraut with both being fermented cabbage side dishes. i am reluctant to include much more on this as it really does stress the risk of long storage foods to pregnancy but from where I sit with elevated weigh from some medications I take as a result of my military service i have a great belief that these two sides when included into my diet have helped overall gut heath and supported weight loss. In effect my slower metabolism is being offset by the extra digestive action of these ferments. both products are easily available in cans and jar from supermarkets and specialty stores and as long as your GP has been consulted could be included in your diet. if you choose to avoid during term, they could be re-introduced slowly to support digestive health. another alternative is a more Mediterranean accompaniment called giardiniera that is a lightly pickled selection of garden vegetables.
week 31 – coconut and lime jelly
I was watching a cooking show from the Tiwi Islands located to Australia’s north and saw this amazing desert made from young coconut and jelly with lime juice. it was simply amazing but used gelatine that is usually not vegetarian and young coconuts are very difficult to get fresh and even more challenging to juice, peal and scrap for use. I developed a super quick hack being to make a store bought lime jelly mix as per the packet and mix in either coconut flakes or the filling from the Bounty Chocolate bars. there might be some of the chocolate that gets into the dessert so you can either choose to accept it or just slice the bars with the chocolate and make a feature of it.
week 32 – Gado Gado with jicama
this is a great go to meal and relies on freshly prepared ingredients, anything that has been in storage or the fridge too long is both risky to eat and will ruin the entire dish. it is a very homely dish. we grew up near a wet market and associated food court that had a strong Malaysian and Indian input. the key ingredient is peanut sauce and this is easily available in supermarkets. one hack is to mix half a cup of peanut butter with quarter cup extra virgin olive oil and quarter cup of boil but now cold water. cut up tomatoes, cucumber, boiled eggs, tofu, and add bean sprouts. prawn crackers are not authentic but I love them with this dish. the Jicama is in the radish family and should be peeled and sliced into show string pieces to both give crunch to the dish and make the vegetable easy to eat. put the peanut sauce in a side dish or drizzle over the salad and serve as a starter or side to a more substantial protein.
The baby spends most of its time asleep. Its movements are strong and coordinated. It has probably assumed the ‘head down’ position by now, in preparation for birth.
week 33 – grilled pineapple and ham steaks
the pineapple was once a symbol of extreme wealth and would often be hired for a substantial fee as a table decoration with the serving being yet higher cost. in modern times they could symbolise a very rough work job that one must accept or even display a couple with a more open relationship. in essence though it could be at home anywhere from dessert to stir fry, pizza to pies.
I make this meal with three cans from the pantry. one being canned pineapple slice, the other canned ham and the last one is a tin of dolmades. grill the ham in thick slices and also get some griddle marks on the pineapple. serve as a simple stack and a few dolmades on the side of each plate. it can be made with fresh pineapple and most delicatessens will sell you thick cut ham steals but these may need to be pre-ordered as most sold in thin slices.
week 34 – butternut squash curry
I am not sure if the invention of the madras curry powder is a good or a bad thing for the culinary landscape but it is a very versatile spice to have in your kitchen. it is used in countless kitchens to make curried sausages and devilled eggs but probably goes little to educate on the authentic flavours and immense skill needed to develop a proper curry. now even saying that cast a huge banner over a wide variety of cuisine. I like Bengal cuisine and feel it has some Middle Eastern crossover. Delhi, Goa and Punjab are the classic of curry and have the roti breads I love. by far my favourite is the sweet influences of Jammu and Kashmir.
so back to my butternut squash curry, simply fry off one chopped onion and one clove of garlic in a pan with a little butter or ghee. add in two teaspoons of curry powder and fry until the aromas are released. add in two to three cups of butternut squash that is chopped into small 2cm cubes and fry until coated with the curry mix. add one cup of whole milk and simmer gently. serve with rice or bread.
week 35 – honey dew melon pick plates
I love a good pick platter and we often do this as a family for lunch, a few favourites, a few treats, some protein and of course fruit and vegetables. the honey dew melon is perhaps the best addition for this menu item as it goes equally well with sweet, savoury and both hard and soft cheeses. it is a great menu
week 36 – Swiss chard and T-Bone steak
i really do not have much affinity to Swiss chard or Kale but they really are great foods; rich in goodness and retain there fibre content across cooking. they can easily be chopped up and set aside whilst you work on the main part of this meal. I have chosen to detail the T- Bone steak formally known as the king of steaks. there is some debate over the porterhouse or eye fillet but the T-bone contains both so it is a win win. I do like a good cattleman cutlet formally known as a tomahawk steak but these are very hard to reliable source in all but he top restaurants in town. cook to medium -well and just as it is near ready, turn the heat off to allow the protein to rest and very quickly cook the chard with some butter or extra virgin olive oil and serve with the steak. one option is to cut the meat in the kitchen and serve on a platter to share between two people. a side of chips is also a good idea to round out the meal.
The baby is around 46 cm in length. It has probably nestled its head into its mother’s pelvis, ready for birth. If it is born now, its chances for survival are excellent. Development of the lungs is rapid over the next few weeks.
week 37 – melons
I don’t want to freak anyone out here but wow, a melon. that is one very large fruit and my engineering brain struggles to think how to think that the birthing process does/can/will work. anyway, on a recent trip to our new supermarket, I discovered a new type of Melon, the Piel de Sapo melon; it is really pretty and a lovely flavour. great as a treat or as part of a mixed fruit platter or with cheese and dips. the point of this text here is to encourage you to think outside the square and explore the hyper cube of variety available. It is not just your small stores, but the big chains a looking at these interesting fruits to expand the customer base and that gives you cost effective access to a wider range of produce.
week 38 – rhubarb
I think this is growing ain a back corner garden of half the rental houses in my district. you can’t kill it and it will, with a little care, bounce back season after season to produce a lovely sweet and sour stem that is absolutely simple and fun to cook with.
my one minute make for this is to clean the stems and chop into small 1cm slices. get it into a pot with a dark of water and a handful of sugar to let it stew down. whilst this works it’s magic, blend some sweet biscuits in a food processor, then add a non of butter per serve and blend again but do not overwork or you will melt the butter and make a paste rather than a crumble. portion the stewed fruit into small ramekins for each serve and then sprinkle generously with the crumble. bake at 150 degrees celsius for about 25-30 minutes or until golden on top. serve with ice-cream but remember to warn you guest that it is a hot dessert in hot serving dishes.
week 39 – airline beans or ‘two-can pie’
neither of these names are very good for this dish but I have to include it and the link to the giant runner bean that a normally associated with this stage of growth allowed me to include it here. I called it airline beans as the first time I tried it i was instantly reminded of airline food. the alternative name is two can pie as it just needs two can from the cupboard to make it; one of beans and one of mushroom soup. combine the ingredients into an oven tray. now you can top with a little parmesan cheese and/or fried crispy shallots before baking for about half an hour at 180 degrees celsius.
week 40 – pumpkin pie
no i don’t have any great pie base recipes but the good news is that oven ready pie bases are daily available. there is very little difference from sweet to savoury pie bases but just check when you are at the supermarket for any differences. in North America the spiced pumpkin filling is also easily available in canned form. I find it best to peel your own pumpkin and for this recipe I recommend removing the skin before baking for half an hour at 180 degrees celsius. take the cooked pieces and blend to a smooth past. add one cup of sugar and 1 teaspoon of ground cinnamon. if needed add a little milk or cream if the mixture is too dry but do not over do it. fill the pastry case with this filling, dust with cinnamon for flare and bake for half an hour at 180 degrees celsius. serve hot or cold with ice-cream or double cream.
The baby is around 51 cm in length and ready to be born. It is unknown exactly what causes the onset of labour. It is most likely a combination of physical, hormonal and emotional factors between the mother and baby.
week 41 – water melons and more
seriously, have a look at a watermelon, it is beautiful, heavy and gives life. start to get your head around the magnitude of the process you are about to go through. and back to melons, cut some up and freeze them, juice some and make ice block and there is even now water melon flavoured canned soft drinks and lollies – these could be a great item for the pantry or the hospital bag (that bag of PJ’s, toiletries and supplies that you should have packed ages ago for the Hospital run)
week 42 – the jack fruit and banana blossoms
for those still reading it appears you have gone a little plus full term and that is great. no more food stories as any discussion of a Jackfruit that is slightly bigger and heavier than a watermelon will just bother y’all. but the jackfruit is often available canned and is a great protein substitute in stir fry, curries and some heavy sauces such as Bolognese and lasagna. Another alternative here is the banana blossom and this is a little tougher to hold it’s shape in the meal.
that’s all, from me, for now.
take care and I hope to chat soon.
Bestest.
D.