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RECIPES & BLOG — DINNER

HALOUMI, SPINACH AND DILL FRITTERS

Eleanor Ozich BREAKFAST DINNER LUNCH VEGETARIAN

HALOUMI, SPINACH AND DILL FRITTERS

Tuck into these crisp haloumi fritters packed with spinach, fresh dill and mint. I enjoy them as a virtuous breakfast, though they're equally good as a quick and easy weeknight dinner. Ground almonds take the place of flour in this recipe, and add a somewhat pleasing texture. Serve with thick, creamy yoghurt and a sprinkling of dukkah. 4 free range eggs225g haloumi, grated2 large handfuls baby spinach, finely choppedA handful of fresh dill, finely choppedA handful of fresh mint, finely chopped½ cup ground almonds½ tsp ground pepperCoconut oil for frying To serve: Fresh saladNatural greek yoghurtDukkah for sprinklingA wedge or...

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BAKED POLENTA CHIPS WITH PARMESAN AND OREGANO

Eleanor Ozich DINNER VEGETARIAN VIVA COLUMN WHOLESOME BAKING

BAKED POLENTA CHIPS WITH PARMESAN AND OREGANO

These golden polenta chips are dusted in smoked paprika and roasted until crisp. A dip of some sort is quite necessary, such as a simple, homemade aioli. Thick, greek yoghurt flecked with fresh herbs and a little lemon zest is another idea. 4 cups good quality chicken or vegetable stock1½ cups finely ground polenta½ cup grated parmesan2 Tbsp butterA large handful of oregano, finely chopped2 Tbsp smoked paprikaFlaky sea saltOlive oil for drizzling Line a large slice tin or square dish with baking paper, then set aside. Bring the stock to a soft boil, then add the polenta in a steady stream,...

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PANZANELLA WITH OREGANO AND ANCHOVIES

Eleanor Ozich DINNER ENTERTAINING LUNCH SALADS VIVA COLUMN

PANZANELLA WITH OREGANO AND ANCHOVIES

Panzanella is one of those fantastic stand-alone salads, with serious robust flavours. It's a great way to embrace the end of season tomatoes, when they are soft-skinned and beautifully ripe. I've added lentils to make the salad a little more substantial, and a small handful of roasted seeds for a toasty crunch.The salad becomes even more delicious when it has been made a few hours ahead as something special happens to the flavours as they mingle and melt together. I've shared the recipe in my column for VIVA. Happy weekend, friends!. x Eleanor Gorgeous photo captured by Greta Kenyon.

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SLOW ROASTED PORK BELLY WITH BUTTER BEANS, SHALLOTS AND ROSEMARY

Eleanor Ozich DINNER

SLOW ROASTED PORK BELLY WITH BUTTER BEANS, SHALLOTS AND ROSEMARY

You may have noticed my love for tray bake dinners, because well, they're blissfully simple to prepare, and can easily feed our family of five. Here's a variation of pork belly that I make often. In a baking dish, arrange the meat, potatoes, butter beans, shallots, garlic and rosemary. Pour over a cup of good quality chicken or vegetable stock and a splash of white wine, season with sea salt and pepper, and drizzle with extra virgin olive oil. Roast for about 3 hours at 150 C, or until the meat is deliciously succulent and crispy on top. Serve with...

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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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