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RECIPES & BLOG — LUNCH

POACHED FISH IN A SUMMERY SOUP

Eleanor Ozich DINNER LUNCH VEGETARIAN VIVA COLUMN

POACHED FISH IN A SUMMERY SOUP

The velvety texture of tender, cannellini beans, are rather pleasing in this gentle, summer soup. There’s also fresh, bright herbs, and softly poached pieces of fish in a light tomato broth. It's a simple recipe, as always, a deliciously tasty expression of how I like to cook.  It's in this week's column for VIVA. 

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A SPARKLING SUMMER SALAD

Eleanor Ozich DINNER ENTERTAINING LUNCH VEGETARIAN

A SPARKLING SUMMER SALAD

Perhaps my favourite salad of all is one that is seasonal and simple. Sparkling with summertime, this beautifully presented dish is sweet, sharp and deeply delicious. Imagine this bright salad gracing the middle of a garden table, served with slices of milky buffalo mozzarella, crusty sourdough bread and a little unsalted butter. 1 yellow courgetteA variety of different coloured heirloom tomatoes3 radishes, ends removeda handful of fresh basil leavesa small jar of anchovies, drainedFine sea salt for sprinklingExtra virgin olive oil for drizzlingA ball of sliced buffalo mozzarella, to serve   Finely slice the courgette, tomatoes and radishes as thinly...

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RICOTTA GNOCCHI IN LEMONY BUTTER SAUCE

Eleanor Ozich DINNER LUNCH VEGETARIAN VIVA COLUMN

RICOTTA GNOCCHI IN LEMONY BUTTER SAUCE

Everything tastes better with butter - even the smallest addition has the ability to make a dish truly sing. In this simple, summery recipe, ricotta and herb gnocchi is simmered until tender, tossed in a lemony butter sauce, and then finished with a small handful of finely chopped Italian parsley. Easy to prepare, this delightful meal looks as vibrant as it tastes. 

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ONE-POT PASTA WITH ASPARAGUS, LEMON AND BASIL

Eleanor Ozich DINNER LUNCH VEGETARIAN VIVA COLUMN

ONE-POT PASTA WITH ASPARAGUS, LEMON AND BASIL

I've seen quite a few variations of one-pot pasta floating around the internet. If you haven't tried this no-fuss technique, I gently nudge you to do so, it's simply just too easy not to. In this simple recipe, there's delicately stemmed asparagus, a few handfuls of sweet basil, a large pat of unsalted butter, and the juice of a large lemon. The dried pasta is cooked alongside the other ingredients, allowing the starch to help thicken to a meltingly delicious sauce. It's probably one of the easiest dinners I've ever made, and the variations can be endless, too. I've shared...

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ROASTED PEPPER TART WITH CRISPY RICE CRUST

Eleanor Ozich DINNER ENTERTAINING LUNCH VEGETARIAN

ROASTED PEPPER TART WITH CRISPY RICE CRUST

The first days of December always get me a little excited, the magic that is Christmas has begun. It is during this time that I like to try out new recipes, the kind that I imagine will grace our Christmas dinner table. I've partnered with Otaika Valley free range eggs to create this roasted pepper tart, with a crisp rice and parmesan crust. To me, it evokes the feeling of a warm, summer Christmas quite perfectly.  Otaika Valley have released limited edition Christmas packaging on its family value 18 pack of free range eggs. The beautifully festive design includes a silver foiled printed label. Like the rest of its packaging, the...

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