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RECIPES & BLOG — VEGETARIAN

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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WINTER SALAD OF FENNEL, APPLE AND FETA

Eleanor Ozich SALADS VEGETARIAN VIVA COLUMN

WINTER SALAD OF FENNEL, APPLE AND FETA

It’s hard to imagine a more refreshing salad than this in winter, or any time of year, for that matter. The combination of salty feta, sweet apple and crunchy fennel makes for a wonderfully cheerful salad thats fresh and invigorating. The best part? it can be thrown together in about ten minutes, and leaves you feeling both fancy and virtuous.  You can find the recipe in this week's column for VIVA. x Eleanor

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GUACAMOLE WITH A SECRET INGREDIENT

Eleanor Ozich ENTERTAINING SNACKS & STARTERS VEGETARIAN

GUACAMOLE WITH A SECRET INGREDIENT

Have you ever added sauerkraut to your guacamole? It's sound s a little strange, but I can assure you, it isn't. The richness of the avocado marries beautifully with the intriguing texture of the cabbage. If you give it a go, I'd love to hear what you think in the comments? Eleanor x

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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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