THE SOLUTION TO A SIMPLE, MEANINGFUL, WELL-DESIGNED LIFE /
THE F Ê T E / LIF E PROJECT
08
NO. FOOD / SOUPS 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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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
FOOD / SOUPS During the colder months relish in the opportunity to take care of your loved ones, retreat to the sanctuary of home, nourish the mind, body and soul. Find inner peace and contentment through your simple, daily rituals... one of the pure joys of winter is a simple pot of soup. Bubbling away on the stovetop, it’s the one-pot-wonder that never fails to please. Take comfort in the fact that a heart-warming meal is only a ladle away and one humble bowl can go a long way towards satisfying those unrelenting hunger twangs on a cold, wet day. Pack the pot with vegetables, herbs, grains and proteins for an easy and delicious meal that will leave appetites filled to the brim. Whether it’s dinner for one or feeding the masses, these favourites have quick meals sorted for the months to come.
T H I S PAG E
01. T apas Breakfast Bowl in Black $14.95, countryroad.com.au 02. I KEA 365+ Tea Towel $7.95 for a pack of two different designs, ikea.com.au 03. S imilar Black Spoon, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au O P PO S I T E PAG E
01. L ab Placemat in Black $24.95, countryroad.com.au
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FETEPRESS.COM.AU / ISSUE NO. 16
food / R E C I P E
WILD RICE AND MIXED MUSHROOM SOUP / ADAPTED FROM A RECIPE BY SAVINGDESSERT.COM
INGREDIENTS 1 CUP WILD RICE 1 TEASPOON SALT 1 CLOVE GARLIC, PEELED 1 LARGE SPRIG FRESH THYME 6 CUPS WATER 30G DRIED PORCINI MUSHROOMS 4 TABLESPOONS EXTRA VIRGIN OLIVE OIL 340G MIXED MUSHROOMS, CHOPPED WE USED PORTOBELL A, SWISS BROWN, WHITE AND BROWN BUTTON MUSHROOMS 1 SMALL LEEK, W E L L R I N S E D A N D F I N E LY S L I C E D 1 CLOVE GARLIC, MINCED 4 CUPS VEGETABLE STOCK, ORGANIC IF POSSIBLE 1 CUP DRY WHITE WINE S E A S A LT A N D F R E S H LY C R A C K E D B L A C K PEPPER TO TASTE 3 TABLESPOONS PARSLEY, F I N E LY C H O P P E D 1/2 CUP CREAM (OPTIONAL) SMALL HANDFUL ENOKI MUSHROOMS TO GARNISH, IF DESIRED
METHOD
In a large saucepan add the rice, salt, garlic, thyme and water. Bring to the boil then reduce heat to a fast simmer and cook until the rice is tender, 45 minutes. Drain. Remove garlic and thyme stems and set rice aside. In a small saucepan, bring 1 + 1/2 cups of water to the boil. Remove from heat and add the porcini mushrooms. Allow to steep for 15 minutes. In a large saucepan add the olive oil, mixed mushrooms, garlic and leek. Cook for 10 minutes, stirring occasionally. Drain the porcini mushrooms but reserve the liquid. Roughly slice the mushrooms and add to the mushroom and leek mix. Carefully pour in the reserved liquid, being careful not to add any sediment which may have settled. Add the stock, white wine and bring to the boil, then lower heat and gently simmer for 10 minutes. Transfer half of the mixture to a blender and process until smooth. Return to remaining mixture and stir well to combine. Season liberally with salt and pepper and stir through the cream (if using) and parsley when ready to serve. Garnish with pan-fried enoki mushrooms if desired. SERVES 4 / WITH CREAM KILOJOULES PER SERVE / 2210KG TOTAL FAT PER SERVE / 26.6G SODIUM PER SERVE / 13400MG CARBOHYDRATES PER SERVE / 44.6G PROTEIN PER SERVE / 17.3G
food / R E C I P E
WHITE BEAN SOUP / ADAPTED FROM A RECIPE BY MARCELLA HAZAN
INGREDIENTS 10 TEASPOONS SALT 1L WATER 450G WHITE BEANS, DRIED 1 O N I O N, P E E L E D A N D H A LV E D 1 CLOVE GARLIC, FL AT TENED FEW SPRIGS FRESH THYME 1 F R E S H B AY L E A F 1/4 CUP EXTRA VIRGIN OLIVE OIL 3 CLOVES GARLIC, MINCED 1 SMALL BUNCH SAGE 1 CUP CHICKEN OR VEGETABLE STOCK 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 PARMIGIANO REGGIANO, TO GARNISH
METHOD
In a large saucepan, add the water and dissolve the salt. Add the beans and soak for 8-24 hours. Drain, rinse and return to saucepan with onion, garlic, thyme and bay leaf. Cover with 8cm water. Bring to the boil then reduce heat to a gentle simmer and cook for 45 minutes or until beans are tender. Remove the pan from the heat and allow beans to cool in the cooking liquid. Discard thyme stems, bay leaf and onion. Set aside the beans. In a large saucepan over medium heat add the olive oil, garlic and sage. Cook until garlic is pale golden, stirring often. Add the soaked beans, salt and pepper to taste. Reduce heat to low, cover saucepan and gently simmer for 5 minutes. Add the stock and simmer for a further 10 minutes. Taste and season again if required. If the mixture thickens too much, add more stock or water as needed. Top with thin slices of Parmesan cheese. SERVES 4 KILOJOULES PER SERVE / 2160KJ TOTAL FAT PER SERVE / 20.8G SODIUM PER SERVE / 4870MG CARBOHYDRATES PER SERVE / 43G PROTEIN PER SERVE / 26.2G
T H I S PAG E
01. L ab Placemat in Black $24.95, countryroad.com.au 02. S hio Large Enamel Saucepan $59.95, countryroad.com.au O P PO S I T E PAG E
01. T apas Breakfast Bowl in Snow $14.95, countryroad.com.au 02. I KEA 365+ Tea Towel $7.95 for a pack of two different designs, ikea.com.au 03. S imilar Black Spoon, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au
T H I S PAG E
01. T apas Breakfast Bowl in Snow $14.95, countryroad.com.au 02. I KEA 365+ Tea Towel $7.95 for a pack of two different designs, ikea.com.au 03. S imilar Black Spoon, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au
food / R E C I P E
ROASTED CAULIFLOWER AND CHICKPEA SOUP / ADAPTED FROM A RECIPE BY FLOATINGKITCHEN.NET
INGREDIENTS 1 CAULIFLOWER HEAD, CUT INTO FLORETS 1 CAN CHICKPEAS, RINSED AND DRAINED 5 GARLIC CLOVES, PEELED 4 TABLESPOONS EXTRA VIRGIN OLIVE OIL 1 TEASPOON CUMIN 1 TEASPOON SEA SALT 1/8 TEASPOON PAPRIKA 2 POTATOES, PEELED AND CUBED F R E S H LY C R A C K E D B L A C K P E P P E R, TO TASTE 4 CUPS VEGETABLE STOCK 1 CUP WATER
METHOD
Preheat oven to 200oC. Line a baking sheet with paper. Layer with the cauliflower florets, chickpeas and whole garlic cloves. Add 3 tablespoons of olive oil, cumin, salt and paprika. Massage until all ingredients are well combined. Roast in oven for 30 minutes, stirring once half way through the cooking time. Remove and set aside. In a large saucepan over medium heat, add the remaining 1 tablespoon of olive oil. Add the potato and pepper. Cook for 2 minutes, stirring frequently. Add the stock and water, increase heat to high and bring the mixture to a boil. Reduce heat and simmer the potatoes for 15-20 minutes until very soft. Remove from the heat and stir in the cauliflower, chickpea mix, reserving 1/2 cup of this mix for garnishing. Season with salt and pepper to taste. Purée the soup using an immersion blender or in small batches in a standard blender. Serve with reserved cauliflower and chickpea mix. SERVES 4 KILOJOULES PER SERVE / 1200KJ TOTA L FAT P E R S E R V E / 16.9G SODIUM PER SERVE / 13600MG CARBOHYDRATES PER SERVE / 17.2G PROTEIN PER SERVE / 11.3G
ISSUE NO. 16 / FETEPRESS.COM.AU
107
food / R E C I P E
BEEF AND PEARL BARLEY SOUP / ADAPTED FROM A RECIPE BY JAMIEOLIVER.COM
INGREDIENTS 1 LARGE KNOB BUTTER OLIVE OIL 500G QUALIT Y STEWING STEAK, DICED 1 TABLESPOON VEGEMITE 1 TABLESPOON WORCESTERSHIRE SAUCE 1 MEDIUM RED ONION, PEELED AND CHOPPED 2 CARROTS, PEELED AND CHOPPED 3 STICKS CELERY, TRIMMED AND CHOPPED 1 B AY L E A F 1 SPRIG FRESH ROSEMARY 1 TABLESPOON PL AIN FLOUR S E A S A LT A N D F R E S H LY G R O U N D BL ACK PEPPER, TO TASTE 2L BEEF STOCK 150G PEARL BARLEY
METHOD
In a large saucepan that has a lid, over medium heat, melt the butter with a dash of olive oil. Add the meat and lightly brown. Stir in the Vegemite and Worcestershire sauce. Turn up the heat and continue stirring as the meat browns further. Continue stirring and cooking the meat until all the liquid has evaporated. Add the chopped vegetables, bay leaf and rosemary sprig. Reduce the heat to low, place the lid on top and sweat the mixture until the vegetables have softened. Stir in the flour and, after a minute, pour in the stock. Season well with salt and pepper and bring to the boil. Reduce heat to a simmer, add the pearl barley and cook gently on the stovetop for approximately an hour. Take the pan off the heat and serve with crusty bread. SERVES 4 KILOJOULES PER SERVE / 2000KJ T OTA L F AT P E R S E R V E / 17.4 G SODIUM PER SERVE / 2260MG CARBOHYDRATES PER SERVE / 36.8G PROTEIN PER SERVE / 39.2G
108
FETEPRESS.COM.AU / ISSUE NO. 16
T H I S PAG E
O P PO S I T E PAG E
01. T apas Breakfast Bowl in Black $14.95, countryroad.com.au
01. L ab Placemat in Black $24.95, countryroad.com.au
02. T apas Bread Plate in Black $14.95, countryroad.com.au
02. I KEA 365+ Tea Towel $7.95 for a pack of two different designs, ikea.com.au
03. S imilar Black Spoon, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au
03. S imilar Black Knife, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au
T H I S PAG E
01. T apas Breakfast Bowl in Black $14.95, countryroad.com.au 02. T apas Bread Plate in Black $14.95, countryroad.com.au 03. S imilar Black Spoon, Charm Cutlery Set in Matte Black $99 for a 16 piece set, freedom.com.au
food / R E C I P E
LENTIL AND SPLIT PEA VEGETABLE SOUP / ADAPTED FROM A RECIPE BY PINCHOFYUM.COM
INGREDIENTS 4 TABLESPOONS EXTRA VIRGIN OLIVE OIL 1 ONION, SLICED 3 CLOVES GARLIC, MINCED 1 CUP CARROTS, P E E L E D A N D C U T I N T O 1 -2 C M C U B E S 1 CUP CELERY, P E E L E D A N D C U T I N T O 1 -2 C M C U B E S 1 CUP BUTTERNUT PUMPKIN, P E E L E D A N D C U T I N T O 1 -2 C M C U B E S 1 CUP POTATOES, P E E L E D A N D C U T I N T O 1 -2 C M C U B E S 1/2 CUP GREEN LENTILS, RINSED 1/2 CUP YELLOW SPLIT PEAS, RINSED 4 CUPS VEGETABLE STOCK 1 LARGE SPRIG FRESH THYME 1 F R E S H B AY L E A F 8 BLACK PEPPERCORNS 1 TEASPOON SEA SALT, OR TO TASTE 1 TABLESPOON FRESH LEMON JUICE 1 C U P K A L E , F I N E LY S L I C E D FRENCH STICK PARMESAN CHEESE
METHOD
In a large saucepan over medium heat add the olive oil, onion and garlic. Cook until the onions have softened, stirring often. Add the carrots and celery and continue to cook for 5 minutes. Add the pumpkin and potatoes and continue to cook, stirring occasionally. Add the rinsed lentils and split peas, stirring to combine. Cook for another 3 minutes. Add the stock, thyme, bay leaf and peppercorns. Bring to the boil, stirring to combine. Season with salt. Reduce heat to a gentle simmer and cook for 3-4 hours, stirring occasionally until the lentils and split peas are cooked, adding 1 cup of water if needed. Before serving, check for seasoning, add the lemon juice and kale and cook for 2-3 minutes until the kale has softened. Serve with thin shavings of Parmesan cheese together with slices of French stick that have been toasted under the griller with a sprinkling of cheese. SERVES 4 KILOJOULES PER SERVE / 1660KG TOTA L FAT P E R S E R V E / 18.1G SODIUM PER SERVE / 13700MG CARBOHYDRATES PER SERVE / 34.7G PROTEIN PER SERVE / 17.2G
ISSUE NO. 16 / FETEPRESS.COM.AU
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