THE SOLUTION TO A SIMPLE, MEANINGFUL, WELL-DESIGNED LIFE /
THE F Ê T E / LIF E PROJECT
14
NO. F O O D / W E E K LY P L A N N E R Welcome to the Fête/Life Project – a collection of helpful, useful and practical articles that can be applied to life at any time, but especially now. Sourced from the many magazines we have released, our message has never been more relevant or needed by our community today… let’s embrace the simple life and treasure what is truly important – human connection, community, self care and pure acts of kindness. SUPPORT WHEN YOU NEED IT MOST /
If you think these stories can uplift or help someone else, please share our project and spread the love.
FETELIFE.COM.AU / INSTAGRAM.COM/FETE_LIFE / #THEFETELIFEPROJECT
photographs / J A N E C A M E R O N introduction / A N N A B E L L E K E R S L A K E
F O O D / W E E K LY P L A N N E R Eliminate that nagging anxiety, wondering what’s for dinner every night by planning weeknight meals ahead of time. Tick off the ‘to do’ list with these quick, easy and delicious dinner ideas. ERICAAMARIWELLNESS.COM
PARSNIP AND CAULIFLOWER SOUP / PARMESAN WAFERS / CRISPY SAGE Recipe by Emma Henderson SOUP
METHOD
5 0 0 G P A R S N I P, P E E L E D A N D R O U G H LY C H O P P E D
Preheat oven to 200oC.
1/2 HEAD OF CAULIFLOWER FLORETS, R O U G H LY C H O P P E D 1 BROWN ONION, CUT INTO WEDGES 2 G A R L I C C L O V E S, F I N E LY C H O P P E D 2 TABLESPOONS FRESH THYME LEAVES 3 TABLESPOONS OLIVE OIL S E A S A LT A N D F R E S H LY C R A C K E D BL ACK PEPPER, TO TASTE 2 LITRES VEGETABLE STOCK, P R E F E R A B LY H O M E M A D E 1 CUP MILK OR POURING CREAM
WAFERS 1 C U P PA R M E S A N C H E E S E , F I N E LY G R AT E D
TO SERVE 1/4 BUNCH SAGE LEAVES, PICKED 2 TABLESPOONS OLIVE OIL SEA SALT, TO TASTE SERVES 4 / KILOJOULES PER SERVE / 1960KG TOTAL FAT PER SERVE / 28.7G SODIUM PER SERVE / 1700MG CARBOHYDRATES PER SERVE / 27.2G PROTEIN PER SERVE / 22.3G
Toss parsnip, cauliflower, onion, garlic, thyme and olive oil in a bowl and season with salt and pepper. Spread onto a baking tray in a single layer and roast in oven for 20-25 minutes or until golden. Place roasted vegetables into a large saucepan, cover with stock and over high heat, bring to the boil. Cook for 5 minutes or until vegetables are tender. Transfer vegetable mix to a blender and whiz until smooth. Return soup to the saucepan and thin with milk or cream and season to taste. Keep warm over low heat. Reduce oven to 180oC To make Parmesan wafers, place heaped tablespoonfuls of Parmesan cheese on a baking paper-lined tray. Flatten slightly with the back of a spoon. Bake for 5-10 minute or until golden and crisp. Remove from the oven and allow to cool on the oven tray. For crispy sage leaves, heat olive oil in a small frying pan over medium high heat. Once oil is hot fry sage leaves in batches for a few seconds. Sage should turn bright green. Using tongs, remove the leaves and place on a paper-towel lined plate to drain. Repeat with remaining sage leaves and then season crispy leaves with salt. To serve, ladle soup into bowls and top
THIS SPREAD
01. T erra Side Plate $19.95, robertgordonaustralia.com 02. T apas Shallow Bowl in Matte Black $64.95 for a set of four, countryroad.com.au 03. I KEA 365+ Tea Towel in White $5.95 for a set of two different designs, ikea.com.au 04. S imilar Black Cutlery, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au
with Parmesan wafers and crispy sage.
ISSUE NO. 20 / FETEPRESS.COM.AU
103
104
FETEPRESS.COM.AU / ISSUE NO. 20
food / W E E K LY P L A N N E R R E C I P E
FISH PUT TANESCA / NEW POTATOES Recipe by Erica Amari Rushbrook
TO SERVE
METHOD
BABY NEW POTATOES
Bring a medium saucepan of water to boil
FL AT LEAF PARSLEY, LEAVES PICKED
over high heat. Add the potatoes and boil
1 TABLESPOON BUT TER S E A S A LT A N D F R E S H LY C R A C K E D BL ACK PEPPER, TO TASTE SAUCE 1 TABLESPOON OLIVE OIL
until cooked, approximately 10-15 minutes depending on the size of the potatoes. In a large heavy-based frypan, heat the olive oil over a medium heat. Fry off the
5 ANCHOVY FILLETS
anchovy fillets, capers, olives and garlic,
2 TABLESPOONS CAPERS, WELL RINSED A N D F I N E LY C H O P P E D
disintegrated.
1/2 C U P K A L A M ATA O L I V E S , H A LV E D 2 GARLIC CLOVES, MINCED 2 C U P S C H E R R Y T O M AT O E S , H A LV E D
stirring constantly until anchovies have Reduce heat to low, add the tomatoes and stock and allow to simmer for 10 minutes.
1/2 CUP VEGETABLE STOCK
Drain the potatoes, add the butter and
1/2 CUP FL AT LEAF PARSLEY, C O A R S E LY C H O P P E D
parsley and stir to combine. Season to
1 TABLESPOON BUT TER S E A S A LT A N D F R E S H LY C R A C K E D BL ACK PEPPER, TO TASTE
taste, place a lid on the saucepan and set aside. Season each fish fillet with salt and pepper
FISH
and set aside.
S E A S A LT A N D F R E S H LY C R A C K E D BL ACK PEPPER, TO TASTE
In a clean, large frypan, heat the olive oil
1 TABLESPOON OLIVE OIL 1 TABLESPOON BUT TER 4 X 170G DEEP SEA COD FILLETS
and butter over a medium to high heat. When the butter is sizzling, slide each fish fillet into the pan and allow to cook until golden, approximately 3-4 minutes
SERVES 4 / DOES NOT INCLUDE POTATOES
depending on the size of the fillets.
KILOJOULES PER SERVE / 1120KG
Flip and cook the other side until
TOTA L FAT P E R S E R V E / 13.1G
golden brown.
SODIUM PER SERVE / 698MG CARBOHYDRATES PER SERVE / 3G PROTEIN PER SERVE / 33G
Add the parsley and butter to the sauce, stirring to combine well. Allow sauce to reduce for a few minutes. Season to taste with salt and pepper and remove from heat. Remove cooked fish fillets and drain on kitchen paper. Spoon over a generous helping of sauce and serve with the potatoes. Serve any remaining sauce with pasta for another quick and easy meal.
THIS SPREAD
01. T erra Side Plate $19.95, robertgordonaustralia.com 02. T apas Shallow Bowl in Matte Black $64.95 for a set of four, countryroad.com.au 03. S imilar Black Cutlery, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au
food / W E E K LY P L A N N E R R E C I P E
CORN AND QUINOA FRITTERS / AVO C A D O A N D PA N C E T TA S A L A D Recipe by Erica Amari Rushbrook
FRITTERS
METHOD
1/2 CUP WHITE QUINOA
Place the quinoa in a saucepan with 1+1/4
5 F R E E-R A N G E E G G S
cups of water and over high heat, bring to
1 TEASPOON DIJON MUSTARD 1 MEDIUM ZUCCHINI, GRATED 1 CAN CORN KERNELS, DRAINED 1/4 CUP LSA
the boil. Reduce heat and simmer for 12 minutes. Remove saucepan from heat and leave covered for 7 minutes. Allow to cool.
1/4 CUP PL AIN FLOUR
While the quinoa cooks, heat a lightly-oiled
1 TABLESPOON OLIVE OIL
non-stick frypan over medium high heat.
S E A S A LT A N D F R E S H LY C R A C K E D BL ACK PEPPER, TO TASTE
Lay pancetta slices in the pan and cook
SALAD
towel-lined plate. Keep the pan to cook
75G PANCET TA
the fritters.
1 M E D I U M AV O C A D O, T H I N LY S L I C E D
In a large bowl, whisk eggs and mustard.
100G ROCKET, WATERCRESS OR SAL AD LEAVES OF CHOICE 2 TABLESPOONS OLIVE OIL 2 TEASPOONS RED WINE VINEGAR 1/2 TEASPOON DIJON MUSTARD S E A S A LT A N D F R E S H LY C R A C K E D BL ACK PEPPER, TO TASTE
TO SERVE
both sides until crispy, transfer to a paper
Add the zucchini, corn, LSA, flour and cooled quinoa, mix until combined. Heat olive oil in fry pan and cook 1/3 cup of mixture until golden and cooked through, approximately 3-4 minutes each side. Repeat with the remaining mixture. Transfer cooked fritters to a plate and
LEMON WEDGES
keep warm in a low oven.
SERVES 4 /
While the fritters are cooking prepare the
KILOJOULES PER SERVE / 2130KG
salad. To make the dressing whisk olive oil,
TOTAL FAT PER SERVE / 29.8G
vinegar and mustard in a bowl, season to
SODIUM PER SERVE / 388MG
taste. Add the remaining salad ingredients
CARBOHYDRATES PER SERVE /37.3G
including the crispy pancetta and toss.
PROTEIN PER SERVE / 19.8G
Serve the fritters with salad and fresh lemon wedges if desired. Make this recipe gluten-free by substituting the plain flour for almond meal.
THIS SPREAD
01. T erra Side Plate $19.95, robertgordonaustralia.com 02. S imilar Black Cutlery, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au 03. L ab Placemat in Black $24.95, countryroad.com.au
ISSUE NO.20 / FETEPRESS.COM.AU
107
108
FETEPRESS.COM.AU / ISSUE NO. 20
food / W E E K LY P L A N N E R R E C I P E
HAM AND CAULIFLOWER CHEESE PIZZA Recipe by Erica Amari Rushbrook
PIZZA
METHOD
1KG P I Z Z A D O U G H
Preheat the oven to 200oC. Line 2 baking
1/2 HEAD CAULIFLOWER CHOPPED INTO
sheets with baking paper and set aside.
SMALL FLORETS, CORE DISCARDED 1 MEDIUM RED ONION, SLICED
Divide pizza dough into 2 equal parts.
100G GRATED MOZZARELL A
On a flour-dusted work surface, knead the
120G SHAVED LEG HAM,
pizza dough for 5 minutes and roll into
R O U G H LY C U T I N T O P I E C E S 2 TEASPOONS SWEET PAPRIKA OR DRIED CHILLI FL AKES, TO TASTE 150G MARSCAPONE CHEESE 1 C U P PA R S L E Y, R O U G H LY C H O P P E D SERVES 4 / KILOJOULES PER SERVE / 4850KG TOTAL FAT PER SERVE / 44.2G SODIUM PER SERVE / 2050MG CARBOHYDRATES PER SERVE / 130G P R OT E I N P E R S E R V E / 54.1G
smooth balls. Place balls into a lightly greased bowl, cover with clingfilm and leave to rise for 15 minutes in a warm, dry position. Meanwhile in a large bowl, combine the cauliflower, red onion, ham, grated cheese and sweet paprika. To assemble the pizzas, roll out the dough to 5mm thickness and transfer to the prepared, lined baking sheets. Divide the marscapone equally between the two trays and spread evenly over the dough. Sprinkle each tray with the cauliflower mixture. Bake in oven for 18-25 minutes until the cauliflower is soft and the base is cooked through lifting the pizzas to check that the bases are cooked in the centre. Remove from the oven, sprinkle with chopped parley, cut into slices and serve immediately.
THIS SPREAD
01. T erra Side Plate $19.95, robertgordonaustralia.com 02. I KEA 365+ Tea Towel in White $5.95 for a set of two different designs, ikea.com.au 03. L ab Placemat in Black $24.95, countryroad.com.au
food / W E E K LY P L A N N E R R E C I P E
FETTUCCINE WITH GARLIC BREADCRUMBS AND GREENS / Recipe by Annabelle Kerslake PASTA
METHOD
2 CUPS FRESH OR FROZEN GREEN VEGETABLES OF CHOICE
Prepare and cut green vegetables into 2cm
SUGAR SNAPS, GREEN BEANS, BROCCOLINI, PEAS OR SNOW PEAS 150G PINE NUTS 2 -3 TA B L E S P O O N S E X T R A V I R G I N O L I V E O I L
length pieces and set aside. In a heavy-based skillet over medium heat, lightly toast pine nuts an set aside.
KNOB OF BUTTER
Bring a large pot of salted water to the boil.
2 GARLIC CLOVES, CRUSHED
In a medium heavy-based skillet heat olive
1/2 CUP OF BREADCRUMBS H O M E M A D E O R S T O R E-B O U G H T
oil and a knob of butter over medium heat.
500G EGG FETTUCCINE
Add the crushed garlic, breadcrumbs
S E A S A LT A N D F R E S H LY C R A C K E D BL ACK PEPPER, TO TASTE
frequently until golden and fragrant –
TO SERVE
and a pinch of sea salt and cook, stirring this should only take a few minutes.
FRESH OREGANO
Remove from heat and set aside.
PARMESAN CHEESE, SHAVED
Add the pasta to the boiling water and
SERVES 4 / KILOJOULES PER SERVE / 4070KG TOTAL FAT PER SERVE / 44G SODIUM PER SERVE / 631MG CARBOHYDRATES PER SERVE /111G P R OT E I N P E R S E R V E /29.1G
set a timer for 3 minutes under the recommended cooking time. When the timer goes off add chopped green vegetables to the boiling pasta water until pasta is cooked al dente. Drain the pasta and the greens and return to the pot. Toss through the breadcrumb mixture, toasted pine nuts and add extra olive oil if required and season with sea salt and pepper to taste. Serve with fresh oregano and shaved Parmesan cheese.
THIS SPREAD
01. T erra Side Plate $19.95, robertgordonaustralia.com 02. I KEA 365+ Tea Towel in White $5.95 for a set of two different designs, ikea.com.au 03. S imilar Black Cutlery, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au
ISSUE NO.20 / FETEPRESS.COM.AU
111