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wellness i: i: GOING THE DISTANCE Lengthen the life of your ingredients, save on cooking time and cut down on food wastage with Lucy Tweed’s savvy tips Pantry party @ Storing dry goods in jars keeps them fresh, plus it means basics like flour, sugar and rice all get topped up before they run out because you can see them. @ Use round sticky dots or a black marker to label the top of your spice jars. | store mine in a big Tupperware container and this saves me from the intensely irritating lift-and-search method. @ Cool, dark and dry — the pantry is the favoured place for onions, garlic and spuds. Remove any packaging and pop them in a cloth bag or basket. Leafy guys @ Think about the journey produce has been on to get to your fridge. We all need asoak anda big drink after along trip and vegies are no different. @ Storing your herbs properly can mean the difference between three and eight days of freshness. Rinse and wrap them in paper towel, put them in a snap-lock bag or airtight container and toss them back in the fridge @ Trimming and washing lettuce before you pack it away is both a time-saver and an extender. Cold queen @ When herbs do start to lose their vibrancy, pick the leaves and discard any that have decayed. Blend the rest with olive oil and store in a jar in the fridge, or freeze in ice-cube trays. What you have now is the perfect flavour hit for pastas and soups, or to stir through mayo for a great sambo condiment. @ Make enough salad dressing for a week, store it in a jar and splash it liberally when needed. © Don’t discard pickle juice and olive brine Just top them up with veg offcuts, or add them to a martini. © For ultra-crisp carrots, celery and radish, store them in a container in the fridge with a puddle of water. Freezer hacks @ When ordering takeaway, buy a second container of steamed rice for the freezer. That’s half a meal done on time-poor nights. @ Save your stale bread. Trim off dry crusts, tear the bread into chunks and freeze it. When you need a crispy crouton, just toss with oil and salt and bake until golden. @ Make double of anything that you can freeze. Ragu, soup, gnocchi, dumplings. © Don’t be a freezer elitist. Having back-up frozen veg can change a last-minute dinner from boring and beige to a jazzy little festival of food. Longer leftovers @ If you've made more filling for wontons or dumplings than you can deal with, any excess makes a great midweek stir-fry — it’s already seasoned and full of great things. @ A stale loaf of bread can be revived by wetting it thoroughly under cool running water, then placing it into a preheated oven at 200C for 15 minutes or until crispy, fresh and bouncy. It’s like magic @ You can also use up stale bread by breaking it into chunks then blending it ina food processor to form fine crumbs — perfect to use later in pangrattato, as a lasagne topping, or for general breadcrumbing @ Blend leftover roast vegetables with tinned tomatoes for the ultimate pizza sauce or with stock and cream for a velvety soup. Every. Edited text and recipe images from Every Night of the Week Veg by Lucy Tweed, published by Murdoch Books, RRP $39.99. Photography: Lucy Tweed. Nite Of. Noodles should be the initiation into any cult. How you do it is up to you. Thick and creamy, thin and soft, fat and SPICY SATAY Serves 2 +1 tbsp red curry paste + cup coconut cream + 2 tbsp peanut butter + ls cups chicken-style stock ~hlime - 2x 75g packets of 2 Minute Noodles - 300g tinned corn, drained, or 1 corn cob, kernels only +1 bok choy, julienned - 6-minute boiled egg, peeled and cut in half lengthways + chilli oil, for topping Saute the red curry paste ina heavy-based saucepan cover medium heat until fragrant (1-2 minutes). Add the coconut cream and peanut butter and whisk until smooth. Add the stock and the juice from the lime. Simmer for 2 minutes. ‘Add the noodles and corn kernels and simmer for 2 minutes more. Place the bok choy into 2 bowls and ladle the soup/noodles over each to blanch. Top with half an egg each and some chilli oil. GRATE SOUP Serves 2 +I tbsp extra virgin olive oil, plus extra for drizzling +1 brown onion, grated +I carrot, grated +1celery stalk, grated + 3 garlic cloves, grated + 1potato, grated +1 tomato, grated + 1 zucchini, grated + 4. cups vegetable stock - 50g angel hair pasta, broken into 44cm pieces ~hcup chopped flat-leaf parsley = fine salt and freshly ground black pepper, to taste Heat the olive oil ina heavy-based saucepan over medium heat and saute the onion, carrot, celery and garlic for 2 minutes. Add the remaining veg and cook for a further 2 minutes. ‘Add the stock and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the veg has softened. Add the pasta and cook for a further 2 minutes. Stir through the parsley, season well and drizzle with extra virgin olive oil. GOLDEN PHO Serves 2 = 200g dry rice noodles - 4. cups beef-style stock ~1cm knob of ginger, peeled and grated ~htsp turmeric powder tsp cinnamon +3 star anise - white onion, thinly sliced cup Thai basil leaves ~Kcup Vietnamese mint leaves ~ #-cup coriander leaves = 2lemon wedges Pour boiling water over the rice noodles and let them soften. Set aside. Bring the stock, ginger, turmeric, cinnamon, star anise and half the sliced white onion to the boil in ‘a saucepan over medium- high heat. Use tongs to place the noodles into 2 bowls. Top with the remaining sliced onion and pour the steaming broth on top. Add the herbs anda wedge of lemon. THE HOUSE OF WELLNESS 29
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