The loveliness of tamarillo eludes some people, although when sweetened with honey and poached in a light syrup of red wine, orange and star anise, the result is meltingly tender, and perfectly tangy. This is quite wonderful when spooned over thick, greek yoghurt, or topped with a buttery crumble and baked until bubbling. Find the recipe in this weeks column for VIVA. x Eleanor
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.
Compose your very own signature scent with homemade perfume balm, it’s wonderfully simple to prepare, and can be made at home with only a handful of natural ingredients. I personally find most commercially made perfumes to be overwhelming, their fragrance cloying and artificial. One look at their ingredient list does nothing to improve my opinion, either. Once you’ve started making your own, you’ll be pleased to learn how heavenly it can be. Your homemade blend can be as simple or as complex as you choose, it’s all about developing your own personal scent profile that’s unique to your senses. You...
You’ll be happy to know that this salted chocolate slice is sensationally delicious, as well as healthy. The filling contains the magical ingredient of avocado, creating a sensuously rich ganache that’s not overly sweet. There’s also no cooking required, just good, pure ingredients. I've shared the recipe in this weeks column for VIVA. If you give it a go, I'd love to hear what you think in the comments below! Eleanor x
I have been making popsicles. Little, creamy indulgences that are perfectly rich without being particularly sweet. I begin with luxurious double cream, and stir in to thick, Greek yoghurt. Plump little raspberries are gently crushed with a spoonful or two of my favourite Lumojo Manuka honey, earthy and beautiful with it’s subtle toffee flavour. I then layer dollops of each in to the popsicle moulds, and pop them in to the freezer. If you'd like to try the recipe, I've shared it in this week's column for VIVA. Eleanor x