THE SOLUTION TO A SIMPLE, MEANINGFUL, WELL-DESIGNED LIFE /
THE F Ê T E / LIF E PROJECT NO.
27
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 /
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FETELIFE.COM.AU / INSTAGRAM.COM/FETE_LIFE / #THEFETELIFEPROJECT
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FETEPRESS.COM.AU / ISSUE NO. 22
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 During the winter months the simple ritual of meal preparation can be therapeutic. Prepare these weeknight meals and keep the whole family coming back for more – hearty dinners that hit the spot when welcoming friends and family around the table. RED LENTIL AND GINGER SOUP / Recipe by Erica Rushbrook
SOUP
METHOD
1+1/4 CUPS RED LENTILS
In a large saucepan over medium heat,
50 G F I N E LY G R AT E D G I N G E R
combine the lentils, ginger, turmeric,
15 G F I N E LY G R AT E D T U R M E R I C 2 TEASPOONS CURRY POWDER 1 G R E E N C H I L L I, F I N E LY S L I C E D ( O P T I O N A L ) 1 CINNAMON STICK 400ML COCONUT CREAM
curry powder, green chilli (if using), cinnamon stick, coconut cream, 1 onion and 1 clove of garlic, with stock or water of choice.
2 O N I O N S F I N E LY S L I C E D
Simmer for 20-25 minutes or until the
2 CLOVES GARLIC, CRUSHED
lentils are breaking down, becoming soft.
450ML WATER OR STOCK OF CHOICE 2 TEASPOONS COCONUT OIL 1 TEASPOON MUSTARD SEEDS 1 T E A S P O O N C A R AWAY S E E D S
TO SERVE COCONUT YOGHURT GREEN CHILLI SLICES (OPTIONAL) LIME WEDGES PAPPADUMS
In a separate smaller saucepan heat the coconut oil over medium heat. Add the remaining onion and garlic clove, mustard and caraway seeds and fry until golden and fragrant. When this onion mixture is soft, approximately 5 minutes, mix it into the lentil soup. Add more water or stock to bring the soup to desired consistency and bring
SERVES 4 / NOT INCLUDING CONDIMENTS KILOJOULES PER SERVE / 2040KG TOTAL FAT PER SERVE / 24.2G
to a gentle simmer. Serve with a dollop of yoghurt, green chilli slices (optional), lime wedges and pappadums.
SODIUM PER SERVE / 487MG CARBOHYDRATES PER SERVE / 38G PROTEIN PER SERVE / 21.6G
THIS SPREAD
01. L ab Placemat in Natural $24.95, countryroad.com.au 02. T erra Side Plate $19.95, robertgordonaustralia.com 03. T apas Shallow Bowl in Black $64.95 for a set of four, countryroad.com.au 04. 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
L AMB CUTLETS WITH EGGPL ANT, TAHINI AND POMEGRANATE / Recipe by Erica Rushbrook INGREDIENTS
METHOD
6 LEBANESE EGGPLANTS
Preheat oven to 180o degrees.
2 TABLESPOONS OLIVE OIL 2 TEASPOONS SUMAC 12 LAMB CUTLETS 2 TEASPOONS CUMIN SEEDS 1/2 TEASPOON SEA SALT FL AKES 1 TABLESPOON TAHINI 2 TABLESPOON YOGHURT 1/2 LEMON, JUICED 1 SPRIG ROSEMARY BROKEN INTO SMALLER SPRIGS 1/2 POMEGRANATE, SEEDED
Slice the eggplants length ways and toss generously with olive oil and sumac. Place the eggplants on a lined baking tray and bake for 15-20 minutes or until soft, turning halfway. Meanwhile, remove the lamb cutlets from the fridge and sprinkle with olive oil, set aside to bring to room temperature. To make the tahini sauce, grind the cumin seeds with the salt in a mortar and pestle.
SERVES 4 /
When finely ground, tip into a bowl with
KILOJOULES PER SERVE / 2140KG
tahini, yoghurt, lemon juice and mix until
T OTA L F AT P E R S E R V E / 27.4 G
smooth. Add water, season to taste and set
SODIUM PER SERVE / 125MG
aside.
C A R B O H Y D R AT E S P E R S E R V E / 20.1G P R OT E I N P E R S E R V E / 34.9G
When the eggplant is cooked, begin cooking the lamb. Rub a large frypan with a little olive oil and bring it to a high heat. Fry the cutlets and rosemary sprigs for 3 minutes, turn the cutlets and cook for a further 3 minutes or cook as desired. Remove cutlets from heat and allow to rest for 4 minutes. Serve with eggplant, tahini sauce and pomegranate seeds.
THIS SPREAD
01. L ab Placemat in Natural $24.95, countryroad.com.au 02. T erra Side Plate $19.95, robertgordonaustralia.com 03. S imilar Black Cutlery, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au
ISSUE NO. 22 / FETEPRESS.COM.AU
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food / W E E K LY P L A N N E R R E C I P E
VEAL WITH PARSNIP MASH AND PORCINI BUT TER / Recipe by Erica Rushbrook INGREDIENTS
METHOD
4 LARGE FIELD MUSHROOMS
Preheat oven to 180oC.
1/4 CUP STOCK OF CHOICE 6 SMALL PARSNIPS, PEELED AND CHOPPED 3 L ARGE WHITE POTATOES, PEELED AND CHOPPED 1/4 CUP MILK 1 TEASPOON GRATED NUTMEG 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 4 X 150G VEAL MINUTE STEAKS
BUTTER 2 TABLESPOONS DRIED PORCINI, F I N E LY C H O P P E D 2 SPRINGS OF FRESH THYME OR 1 TEASPOON DRIED THYME 100G BUTTER, SOFTENED 1 CLOVE GARLIC, CRUSHED
TO SERVE BROCCOLINI OR OTHER GREEN VEGETABLE
Place the mushrooms on a baking tray and sprinkle with stock. Cover with foil and bake for 15-20 minutes. Meanwhile, bring the parsnips and potato to boil in a large saucepan over high heat. When the parsnips and potatoes are cooked drain well, add the milk and nutmeg and mash until smooth. Season well and press through a sieve for a finer mash if desired. Set aside. To make the porcini butter place the dried porcini and thyme leaves in a small bowl and cover with 2 tablespoons of boiling water. Set aside until the water is absorbed. When ready combine the porcini mixture with butter and garlic. Set aside. To cook the veal, heat a large frypan
SERVES 4 / DOES NOT INCLUDE BROCCOLINI
over high heat. Spread each steak with
KILOJOULES PER SERVE / 2250KG
2 teaspoons of porcini butter and place
TOTAL FAT PER SERVE / 25G
each steak butter side down in the hot pan.
SODIUM PER SERVE / 321MG
Cook for 2 minutes each side and allow
C A R B O H Y D R AT E S P E R S E R V E / 27.1G
to rest for 4 minutes before serving with
PROTEIN PER SERVE / 45.6G
parsnip mash, baked mushrooms, steamed greens and more porcini butter if desired.
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 Natural $24.95, countryroad.com.au
ISSUE NO.22 / FETEPRESS.COM.AU
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FETEPRESS.COM.AU / ISSUE NO. 22
food / W E E K LY P L A N N E R R E C I P E
G N O C C H I W I T H P U M P K I N, B R O C C O L I L E AV E S AND HAZELNUTS / Recipe by Erica Rushbrook GNOCCHI
METHOD
1 KG D E S I R E E P OTATO E S, P E E L E D
Preheat oven to 180oC.
PINCH OF SALT 1/2 TEASPOON NUTMEG
Place the potatoes in a large pot of water
1/4 CUP CHIVES CHOPPED
and bring to a simmer. Cook until soft,
3 2 5 -3 5 0 G P L A I N F L O U R
approximately 20 minutes. When cooked,
A LT E R N AT I V E LY U S E B E S T-Q U A L I T Y S T O R E-B O U G H T G N O C C H I
drain well and set aside.
PUMPKIN
cook for 20 minutes or until soft (this can
400G QUEENSL AND BLUE PUMPKIN, CUT INTO 1.5CM PIECES
be done ahead of time if required).
Place the pumpkin in a roasting pan and
1/2 TEASPOON NUTMEG
Simultaneously roast the hazelnuts for
1/4 CUP CREAM
3-5 minutes – until just brown. Set aside
1/4 CUP STOCK OF CHOICE
to cool. When cool use a clean tea towel
INGREDIENTS
to rub off the skins then roughly chop nuts.
1/2 CUP HAZELNUTS
Set aside the nuts and discard the skins.
1 TABLESPOON OLIVE OIL
Continue with the gnocchi by mashing
2 TEASPOONS BUTTER
the well-drained potatoes until completely
2 C L O V E S G A R L I C, F I N E LY C H O P P E D 4 S TA L K S B R O C C O L I L E AV E S, F I N E LY S L I C E D O R T R Y K A L E O R S I LV E R B E E T 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
smooth. Turn out mixture onto a large floured, work surface. Add a pinch of salt, nutmeg, chopped chives and 3/4 of the flour. Quickly mix until a soft pliable dough forms, adding the rest of the flour if
SERVES 4 / KILOJOULES PER SERVE / 3590KG TOTAL FAT PER SERVE / 32.7G SODIUM PER SERVE / 109MG CARBOHYDRATES PER SERVE / 109G PROTEIN PER SERVE / 23.6G
necessary. Break into four equal portions and roll each into a 2cm wide cylinder. Cut into bite-sized pieces with a sharp knife – indenting each gnocchi with a fingerprint. Allow the cut gnocchi to rest on the bench while you prepare the ingredients for the sauce. In a blender, purée the cooked pumpkin with nutmeg, cream and warm stock until smooth. Use more liquid as required. Set aside, keeping it warm until required. Heat a large frypan with olive oil and butter. Add the garlic and have it at the ready to immediately begin frying the gnocchi as they are cooked. To cook the gnocchi bring a large saucepan of water to the boil. Drop the gnocchi in 2-3 batches to avoid overcrowding the saucepan. When the gnocchi rise to the top of the water, allow to cook for another 15 seconds before removing with a slotted spoon and adding to the saucepan with olive oil and garlic. When all the gnocchi are cooking in the pan with garlic, add a touch more butter
THIS SPREAD
and add the chopped broccoli leaves and
01. L ab Placemat in Black $24.95, countryroad.com.au
cook for 2-3 minutes. Turn off the heat
02. T erra Side Plate $19.95, robertgordonaustralia.com 03. S imilar Black Cutlery, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au
and add in the hazelnuts. Ladle the pumpkin sauce onto each plate. Evenly divide the gnocchi mixture on top of the sauce and season to taste.
food / W E E K LY P L A N N E R R E C I P E
MUSHROOM AND LEEK TART / WINTER SAL AD Recipe by Erica Rushbrook PASTRY
METHOD
200G PLAIN FLOUR
To make the pastry blitz the flour, salt and
PINCH OF SALT
butter together in a food processor until
100G BUTTER A LT E R N AT I V E LY U S E B E S T-Q U A L I T Y S T O R E-B O U G H T B U T T E R S H O R T C R U S T PA S T R Y FILLING 2 LEEKS 1 TEASPOON OLIVE OIL DASH OF STOCK OF CHOICE 300G BROWN MUSHROOM CAPS, SLICED 3 FRESH THYME SPRIGS 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
the mixture resembles fine breadcrumbs. Tip onto a floured bench and slowly work in 2-3 tablespoons of cool water. Wrap in cling film and allow the pastry to rest in the fridge for 30 minutes, before rolling to 5mm thick square, approximately 4cm larger than the tart pan. Preheat oven to 180oC. Press the pastry into a floured tart pan
1 C U P PA R S L E Y, F I N E LY C H O P P E D
and bake blind for 15 minutes. Remove the
4 EGGS
weights and bake for a further 10 minutes.
1 CUP CREAM 3 TABLESPOONS PARMESAN, GRATED SALAD 2 TABLESPOONS YOGHURT 1 TEASPOON OLIVE OIL 1/2 TEASPOON DIJON MUSTARD 1 TABLESPOON MILK 1 T E A S P O O N C R U S H E D C A R AWAY S E E D S 2 CUPS SAL AD LEAVES 2 S TA L K S C E L E R Y, F I N E LY S L I C E D 1/4 F E N N E L B U L B, F I N E LY S L I C E D 1/2 R E D A P P L E , F I N E LY S L I C E D 6 S M A L L R A D I S H, F I N E LY S L I C E D 1/2 CUP WALNUT PIECES
While the pastry is cooking, in a large frypan over medium heat, sauté the leeks in olive oil, adding just a dash of stock or water to stop them sticking to the pan. When the leeks are soft add the mushrooms and fresh thyme sprigs. Cover and cook on low until the mushrooms are soft. Season lightly, remove from the heat, mix in the chopped parsley and allow to cool. Prepare the filling by whisking eggs and cream together in a large bowl. Stir in the Parmesan. Place the cooled leek and mushroom mixture into the pastry
SERVES 4 /
case, reserving a dozen mushroom slices
KILOJOULES PER SERVE / 4980KG
to decorate the top of the tart. Pour the
TOTAL FAT PER SERVE / 83.2G SODIUM PER SERVE / 728MG CARBOHYDRATES PER SERVE / 65.3G P R OT E I N P E R S E R V E / 38.4 G
egg mixture to 3mm below the edge of the pastry. Decorate the top of the tart with reserved mushroom pieces and an extra sprinkle of parsley. Bake for 20-25 minutes until the centre is just firm to the touch. Prepare the salad dressing by mixing together the yoghurt, olive oil, mustard, milk and caraway seeds. Season to taste. Drizzle over the tossed salad ingredients.
THEREALFOODCOACH.COM ERICA RUSHBROOK – ALSO KNOWN AS THE REALFOOD COACH – IS A H E A LT H C O A C H A N D N U T R I T I O N A L 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 Natural $24.95, countryroad.com.au 04. T apas Salad Bowl in Black $34.95, countryroad.com.au
ADVISOR PASSIONATE ABOUT M A K I N G H E A LT H Y E AT I N G, S I M P L E AND JOYFUL. SHE HAS STUDIED INTEGRATIVE NUTRITION AND H O L I S T I C W E L L-B E I N G I N N E W YO R K C I T Y, A S W E L L A S G A I N E D QUALIFICATIONS IN WESTERN NUTRITIONAL SCIENCE AND WELLNESS COACHING AT HOME IN AUSTRALIA.
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