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RECIPES & BLOG

RASPBERRY AND VANILLA FROZEN YOGHURT

Eleanor Ozich SWEET DELIGHTS VIVA COLUMN

RASPBERRY AND VANILLA FROZEN YOGHURT

A simple recipe, yet one that is delightfully luxurious and somewhat elegant. Equal quantities of greek yoghurt and thick, yellow cream are combined with vanilla and a touch of honey to sweeten. The inclusion of little plump raspberries, is to act as a contrast to the creaminess, just the thing for a midsummer afternoon. The recipe will most probably be my last for the year, I've shared it in today's column for VIVA, I hope you might give it a go! Eleanor xx

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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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CHANGE.

Eleanor Ozich SIMPLE LIVING

CHANGE.

Summertime, oh summertime! oh so full of beautiful, floral wonders. These extraordinarily happy little blooms are, to me, a symbol of hope and joy, and gentle times to come. If you follow me on instagram and facebook, you might know that life has been a little difficult for our family, as of lately. During this time, I felt something shift within my bones, I've had a change of heart, of sorts. Pain can be deeply unsettling, something that is so hard to escape from at the time. Although, I have learned that because of pain, It is only now that I can feel the...

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BANANA OAT HOT CAKES

Eleanor Ozich BREAKFAST SWEET DELIGHTS

BANANA OAT HOT CAKES

My family are crazy about these hot cakes, which rarely make it past the kitchen stovetop. They literally stand right by the stove, watching over my shoulder as I flip the hot cakes in the pan. As soon as they have cooled just enough to handle, they are gone within minutes, a true family favourite for years to come, I am sure! 2 large bananas, roughly chopped4 free-range eggs1/2 cup organic rolled oats Add all the ingredients to a blender, and blend until smooth. Lightly grease a large pan over medium–low heat. For each hot cake, ladle a large tablespoon of batter...

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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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