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EXPLORE THE FINE FETTLE RANGE
NATURALLY DELICIOUS RECIPIES
How to Make Zucchini Noodles
Ah, summertime. The weather is warm, the produce is ripe, and our cravings turn from comfort food to fresh, light dishes. If you’re looking for a healthy alternative to traditional pasta noodles that won’t weigh you down but will still satisfy your carb cravings, zucchini noodles are the way to go. Zucchini noodles, or “zoodles” as they are affectionately called, are made by spiralising zucchini into long, noodle-like strands. They can be eaten raw, sautéed, grilled, or roasted and make a great base for all sorts of delicious healthy dishes. There are a few different ways you can make zucchini noodles - the method you choose will depend on what kind of dish you’re making, how you want your noodles to taste, and what kind of texture you want them to be. Here are some of the most popular methods for making zucchini noodles: Spiralising If you want long, spaghetti-like strands of zucchini noodle, spiralising is the way to go. For the uninitiated, spiralising is a kitchen gadget that essentially turns vegetables and fruits into noodles. All you have to do is insert the vegetable or fruit into the spiraliser and turn the handle (or push a button if it’s electric). In seconds, you’ll have long noodle strands that are ready to be used in any dish. Julienning If you don’t have a spiraliser or if you’re looking for a more rustic noodle, julienning is a great option - “julienning” simply means cutting the vegetable into thin matchsticks. To julienne zucchini noodles, use a sharp knife to cut off each end of the zucchini. Cut the zucchini in half lengthwise and then slice it thinly lengthwise. Finally, cut those thin slices into small matchsticks - voila! You’ve got perfectly cooked zucchini noodles ready for toppings of your choice. Shaving Another option for making homemade zucchini noodles is shaving them with a vegetable peeler. This method is best if you want wide ribbons of zoodle rather than long strands. Start by cutting off each end of the zucchini and then peel it lengthwise using a vegetable peeler until you reach the seedy core of the vegetable. Continue until all of the zucchini has been peeled into ribbons. Too much work? Opt for Fine Fettle’s delicious and convenient packaged Zucchini Noodles instead. We get it – not everyone is confident in the kitchen, or has the time for meal prep. If you’re looking to reap the benefits of tasty zucchini noodle alternatives but don’t know where to start, why not buy our ready-to-go low carb Zucchini Noodles? Our 100% natural air-dried zucchini noodles are low in carbs, gluten-free, and contain no preservatives, flavours or other nasty additives. They’re perfect for cooking creamy carbonaras, basil pesto dishes, simple one-pot pastas and any other meals that you’d typically cook pasta with. Cooking with our zucchini noodles is easy peasy - just pour the pack contents into a heatproof bowl, cover generously with boiling water and stir with a fork. Let it stand for eight minutes, drain well, then stir and enjoy. Get in touch Fans of our Zucchini Noodles also tend to enjoy our selection of Fruitly Granola, Toasties seeded crackers, Apple Crisps and other great nutritious snacks. Got questions? Please feel free to get in touch.
Easy Mushroom Risotto
Creamy, comforting and packed with Aussie veggies, this Mushroom Risotto is an easy weeknight dinner made even simpler with Fine Fettle Helpful Harvest Mushroom Risotto Veggie Mix. Made with 100% Australian vegetables including mushrooms, peas, onions and spring onions, the mix can be added straight to the risotto as it cooks. The dried vegetables rehydrate in the stock, adding their natural flavour to the rice while saving you the chopping and prep. Serves 4Prep time: 5 minutesCook time: 30 minutes Ingredients 1 pack Fine Fettle Helpful Harvest Mushroom Risotto Veggie Mix 1½ cups Arborio rice 1 tbsp olive oil 2 cloves garlic, finely chopped 1 litre vegetable or chicken stock, kept warm ½ cup dry white wine, optional ½ cup finely grated Parmesan, plus extra to serve 30 g butter Salt and freshly ground black pepper Fresh parsley, to serve Method Heat the olive oil in a large frying pan or saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant. Add the Arborio rice and stir for 1 to 2 minutes until the grains are well coated and slightly translucent around the edges. Add the wine, if using, and stir until mostly absorbed. Add the Helpful Harvest Mushroom Risotto Veggie Mix and a ladle of warm stock. Stir regularly until most of the liquid has been absorbed. Continue adding the stock one ladle at a time, allowing it to absorb before adding more. Cook for around 20 to 25 minutes, until the rice is creamy and tender and the mushrooms and vegetables have rehydrated. Remove from the heat and stir through the butter and Parmesan. Season with salt and freshly ground black pepper to taste. Spoon the Mushroom Risotto into bowls and finish with extra Parmesan and fresh parsley. Make it your own For an even more mushroom rich risotto, sauté a handful of fresh sliced mushrooms before adding the rice. You can also stir through baby spinach at the end for some extra greens.
Winter Nourish Bowl
A nourishing winter bowl for those cooler months. Packed with flavour, it's a great way to use of excess veggies in the fridge, and is super adaptable. Make it with our Broccoli and Cauliflower Rice from the new Pantry Essentials Range.
Cauliflower Rice Tabbouleh
Fresh, tangy and packed with parsley, Tabbouleh is one of the Mediterranean’s best known salads. Traditionally made with burghul, we’ve given this classic a Fine Fettle twist by adding Cauliflower Rice for even more veggie goodness. Fine Fettle Cauli Rice is an easy way to add more vegetables to your meal while keeping preparation simple. Just add boiling water, wait eight minutes and it’s ready to go. You can also make this Cauliflower Rice Tabbouleh with our Broccoli & Cauliflower Rice. Fresh tomatoes, parsley, lemon and olive oil bring everything together for a vibrant salad that works beautifully as a side dish or light meal. Ingredients 2 bunches parsley, finely chopped 4 tomatoes, finely diced and strained, reserving the liquid 1 small onion, finely diced ½ cup cracked wheat (burghul) ¼ tbsp ground black pepper ¼ tbsp seven spice Juice of 4 lemons ⅛ cup extra virgin olive oil Fine Fettle Cauliflower Rice, prepared according to packet instructions Method Toss the diced onion with the ground black pepper and seven spice. Rinse the burghul and allow it to sit in water for around 10 minutes. Strain well, squeezing out any excess water, then add it to the reserved tomato liquid to soak. Prepare the Fine Fettle Cauliflower Rice according to the packet instructions. Combine the parsley, tomatoes, onion, burghul and Cauliflower Rice in a large bowl. Taste and add extra seasoning if needed. Add the olive oil and lemon juice to a jar, seal and shake well. Pour the dressing over the Cauliflower Rice Tabbouleh just before serving and toss to combine. For a little extra crunch, add finely sliced spring onions or diced cucumber.
our story
GOOD FOOD.
DONE DIFFERENTLY.
We think fruit and veg deserve a little more attention. So we take real ingredients, add some Fine Fettle thinking and turn them into naturally delicious snacks, crackers and pantry favourites that make eating well a whole lot more interesting.
