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RECIPES & BLOG

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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THE BEST NUT BUTTER BANANA BREAD

Eleanor Ozich BREAKFAST SWEET DELIGHTS WHOLESOME BAKING

THE BEST NUT BUTTER BANANA BREAD

Scented with vanilla, this banana breads is fragrant and nutty with a soft, moist crumb. The almond batter is sweetened with rapadura sugar, and has a deep caramel flavour. Slice thickly, and  lather in pure butter. An indulgent breakfast or mid morning treat. I've made this recipe at least once a week for the last three years, and I still find it crazy-delicious. I hope you will to! 1/3 cup unsalted butter, or coconut oil, melted3 ripe bananas1 teaspoon pure vanilla extract1/2 cup rapadura, muscovado or coconut sugar4 free-range eggs1 teaspoon baking soda1 tablespoon apple cider vinegar1/2 cup nut butter (I...

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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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LITTLE GOLDEN OAT BISCUITS

Eleanor Ozich SNACKS & STARTERS SWEET DELIGHTS WHOLESOME BAKING

LITTLE GOLDEN OAT BISCUITS

These little honey-coloured oat biscuits are mercifully less sweet than the majority of biscuits. A touch spice or zest could work nicely with the delicate coconut notes, making them perfect for tucking into the children’s lunch boxes.  1 1/2 cups rolled oats 1 1/4 cups spelt or buckwheat flour 2/3 cup rapadura or coconut sugar 1/3 cup desiccated coconut 1 free range egg 115g melted unsalted butter 1/2 teaspoon baking soda a pinch of sea salt  Pre–heat the oven to 170°C and line a tray with baking paper. Add all ingredients to a mixing bowl, and mix until well incorporated....

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PEANUT BUTTER AND JAM SMOOTHIE

Eleanor Ozich DRINKS SWEET DELIGHTS VIVA COLUMN

PEANUT BUTTER AND JAM SMOOTHIE

Voila! here's my recipe for the ultimate, indulgent smoothie. It's rather impressive, quick to make, and tastes like a peanut butter and jam sandwich (well kind of, in smoothie form anyway!). Perfect for kids and grown-ups alike. You can find it in this week's column for VIVA. Enjoy! x

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