Fete Press

Women's Lifestyle
Fête

Fête

Life Food

An Australian publication that connects with readers in a personal way inspiring them to love the life they have, engage in positive and meaningful relationships with those around them and to make time and space for all the good things, for life well-lived.

Country:
Australia
Language:
English
Publisher:
Fete Press
Frequency:
Interrupted
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in this issue

1 min.
introduction

FÊTE/LIFE FOOD / Food has featured often on the pages of Fête/Life magazine over the past decade, recipes garnered not only from our own lives, but also from those we have featured. The preparation of food, the act of cooking and baking is something that we often turn to… to comfort, to nurture, and to nourish. Time spent in the kitchen has enriched our health and our hearts many a time. This collection of favourite recipes – classics from previous issues and some never-before published – is a reflection of how we live. We use these recipes when celebrating, to help bolster our health and to connect us with family. Whether it’s feeding your children, listening to your body’s needs, hosting good friends or tuning into your soul, we know that you’ll find…

1 min.
chia oat bircher muesli /

Make this the night before then all of the hard work is done beforehand and you can just enjoy a delicious bowl of Bircher with some added fruit, nuts and honey – whatever takes your fancy. INGREDIENTS 200G ROLLED OATS2 TABLESPOONS CHIA SEEDS2 CUPS NATURAL YOGHURT1 CUP MILK OR WATER2 APPLES, GRATED1 TEASPOON GROUND CINNAMON TO SERVE APPLE, GRATED OR JULIENNEDBLUEBERRIESROASTED ALMONDS, CHOPPEDHONEY METHOD In a large bowl, combine all ingredients until well mixed. Transfer to a container with a lid and place in the fridge overnight. In the morning top with fruit, nuts and honey. Keeps for 3-5 days, refrigerated.…

1 min.
granola /

This recipe can be adapted to suit your tastes. We used a mix of almonds, pecans and hazelnuts – any nut would work well. You can also swap the cranberries to the dried fruit of choice. If you want to make it vegan, just change the butter to coconut oil, you can also reduce the sugar and honey to taste. Whichever way, it’s seriously addictive and easily eaten by the handful! INGREDIENTS 100G BUTTER1/4 CUP HONEY2 TABLESPOON BROWN SUGAR2 TEASPOONS VANILLA EXTRACT2 CUPS ROLLED OATS1/2 CUP PUMPKIN SEEDS1/2 CUP COCONUT FLAKES1 CUP MIXED NUTS, CHOPPED1 TEASPOON ORANGE ZEST,FINELY GRATED1/2 TEASPOON CINNAMON1/2 TEASPOON SEA SALT1/2 CUP CRANBERRIES TO SERVE GREEK YOGHURTOR COCONUT YOGHURT TO MAKE IT VEGAN METHOD Preheat oven to 135oC Melt butter, honey and sugar in a small saucepan over medium heat. Stir until sugar has…

1 min.
blueberry buckwheat pancakes /

INGREDIENTS 1 CUP BUCKWHEAT FLOUR2 TEASPOONS BAKING POWDERPINCH SALT4 EGGS, LIGHTLY WHISKED5 TEASPOONS MAPLE SYRUP6 TABLESPOONS ALMOND MILK, UNSWEETENED2 TEASPOONS VANILLA ESSENCE2/3 CUP BLUEBERRIES, FROZENCOCONUT OIL, FOR COOKING TO SERVE MAPLE SYRUPBLUEBERRIES, FRESH METHOD Preheat oven to low 100oC. In a large bowl combine the buckwheat flour, baking powder and salt. Set aside. In a medium bowl whisk together the eggs, maple syrup and almond milk. Stir in the vanilla essence. Add the egg mixture to the dry ingredients and stir until smooth. Gently stir through the frozen blueberries. Heat a medium frypan over a low-medium heat. Add a teaspoon of coconut oil and wait until melted. Pour over approximately 1/4 cup of pancake batter and cook pancakes until lightly browned on both sides. Transfer to oven to keep warm until all pancakes are cooked. TO SERVE Serve pancakes with fresh blueberries and a…

1 min.
easy vegan banana muffins /

These are my go-to muffins when I feel like something sweet and need to use up a couple of bananas. Mix and match with any combination of fruit and nuts, they are delicious any which way. Made in a snap, I can usually get the dishes done and a cup of tea brewing, just in time for them to come out of the oven. INGREDIENTS 2 BANANAS, SMALL-MEDIUM 130G EACH3 TABLESPOONS OLIVE OILTRY A FRUITY EXTRA VIRGIN VARIETY1/4 CUP MAPLE SYRUP1/4 CUP ALMOND BUTTER1/2 TEASPOON VANILLA ESSENCE1/2 CUP PLAIN SPELT FLOUR+ 1-2 TABLESPOONS EXTRA IF YOURBANANAS ARE ON THE LARGER SIDE1 TEASPOON BAKING POWDER1/2 TEASPOON BI-CARBONATE SODAPINCH OF SALT ADDITION SUGGESTIONS 1/2 CUP SULTANAS OR RAISINS1/2 CUP WALNUTS, ROUGHLY CHOPPEDOR1/2 CUP OF VEGAN CHOCOLATE CHIPS1/2 CUP ALMONDS, ROUGHLY CHOPPEDOR1/2 CUP BLUEBERRIES OR RASPBERRIES,FRESH OR…

1 min.
chocolate zucchini muffins /

Super easy to make, these healthy muffins make a great graband- go breakfast option. The addition of a chocolate glaze makes them extra appealing to the littlies. If you peel the zucchini before grating it they’ll never know there are vegetables in there – a win all-round! Paleo-friendly and gluten free. MUFFIN INGREDIENTS 1+1/4 CUPS ALMOND FLOUR1/4 CUP CACAO1/4 TEASPOON SEA SALT1/2 TEASPOON BAKING SODA2 LARGE EGGS2 TABLESPOONS HONEYCAN BE ADJUSTED TO TASTE, OR SUBSTITUTEANOTHER SWEETENER OF CHOICE1 TEASPOON VANILLA EXTRACT3/4 CUP GRATED ZUCCHINI2 TABLESPOONS COCONUT OILBLUEBERRIES TO TOPOPTIONAL GLAZE INGREDIENTS 1/4 CUP GRASS-FED BUTTER2 TABLESPOONS CACAO2 TABLESPOONS PURE MAPLE SYRUPOR SUBSTITUTE ANOTHER SWEETENEROF CHOICE1/4 TEASPOON VANILLA EXTRACT METHOD Preheat oven to 160oC fan-forced. Combine all ingredients in a food processor and blend until smooth. Divide mixture into 8 paper muffin cases, or alternatively a well-greased and…