With Fashion Week looming and one very exciting project in the midst, this week I’m taking every opportunity I can to get some down time and have found myself turning to three great loves; a beauty ritual, a book, and time out with my little one…
Loving…
Let’s face it; when a girl hits a certain milestone birthday, moisture alone just doesn’t cut it and we need to turn to the powerful formulas and active ingredients of luxury powerhouses.
La Mer’s latest addition, the Lifting and Firming Mask, is a concentrated formula that has lifted and sculpted my skin in ways I didn’t think possible outside the good doctor’s office.
After using the Lifting and Firming Mask in conjunction with the Lifting Contour Serum, I’ve experienced added elasticity and improved contours. In addition, I can’t help but think that ritual is in and of itself an anti-ager — a little downtime to indulge in luxury products is just what a busy working mother needs, no?
La Mer products are available at selected David Jones stores, and at cremedelamer.com.au
Lifting and Firming Mask 50ml, RRP: $300
Lifting Contour Serum 30ml, RRP: $410
Reading…
I have always found the most inspirational people to be those who take what could be perceived as a negative and turn it into a positive.
Krystal Barter epitomizes just that and her first book, The Lucky One, reveals her truly moving story from troubled teenage years struggling with drugs, to suddenly falling pregnant at 21, to her family’s history with cancer and the tough decision to undergo a double mastectomy, and her mission to help others through her charity Pink Hope. The result is one of those books that I both can’t wait to finish, and never want to finish.
Last year I interviewed this trailblazer to find out more about her past, present and future and how Pink Hope is helping support and inform women at high risk of breast and ovarian cancer. Watch the interview below:
Pink Hope is published by Allen & Unwin and available now at all good bookstores RRP $29.99
Cooking…
In this age of sugarcoated, preservative-ridden everything I am, like most mothers, always looking out for healthy recipes that are simple and will teach my three-year-old that eating well is a joy.
French Master Chef Alain Ducasse has delivered just that within the pages of his new book ‘Cooking for Kids’. The truly beautifully put together book has taken pride of place in my home thanks not only to the healthful recipes within, but also the stunning illustrations and anecdotes shared by Ducasse.
What I love most about this one is the expert advice from nutritionist Paule Neyart that is peppered throughout — each piece of wisdom imparted makes taking the time and effort of cooking for my angel a little more appealing.
Here’s an extract that has fast become a favourite in my home…
Veal in a Herb Crust with Beaufort
Prepare the herb crust
- Rinse 5 sprigs of flat-leaf parsley and 5 sprigs of chervil. Dry well and pick off the leaves. Rinse and dry 5 sprigs of chives and chop coarsely. Chop the parsley and chervil leaves.
- Process all the herbs with 2½ to 3 tablespoons of breadcrumbs. Spread the herb coating on a plate.
Prepare the veal nuggets
- Flatten a piece of veal cutlet weighing 1 ounce (30 g).
- Make shavings of ⅓ ounce (10 g) of Beaufort or other flavorful, hard cheese such as Emmental or Gruyère, and spread them over the veal. Then fold the piece of veal over itself so that the cheese is in the middle.
- In a soup plate, break 1 quail egg and beat it with 1 small pinch of salt and 1 teaspoon of water.
- In another plate, spread 1 heaping tablespoon of flour.
- Dip the filled veal into the flour and coat it on both sides, then into the beaten quail egg, and finally into the herb coating. Shake very lightly to remove any excess.
- Cut the cutlet into small cubes, just under 1 inch (2 cm), and hold them together with a small wooden skewer.
To cook and finish
- Heat a small pan with 2 teaspoons of olive oil.
- Place the nuggets in the pan and cook for about 5 minutes, turning them over several times.
- Remove the nuggets and place them on a paper towel to drain. Transfer to a plate and serve, removing the skewers.
Recipe notes
Alain Ducasse: Anotehr take on this recipe is to replace the veal nuggets with small balls of chopped beef or chicken. You’ll have enough herbs to make a crust for cutlets for the adults too.
Paule Neyrat: At 18 months, your little one can chew small mouthfuls and she’ll enjoy eating on her own. Don’t forget to serve vegetables with the nuggets. There’s no lack of choice of recipes for seasonal vegetables.
Cooking for Kids is published by Hardie Grant and available now at all good bookstores RRP $39.95