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RECIPES & BLOG

LEMONY CREME TARTS WITH FRESH FIGS

Eleanor Ozich

LEMONY CREME TARTS WITH FRESH FIGS

I love fresh figs, with their delicate purple skin and crimson-coloured centre. Stunning in appearance, this fruit has a sumptuous flesh that's softly sweet, and little crunchy seeds that are strangely pleasing to eat. Figs take beautifully to being baked into a cake, softened gently on the stovetop with a splash of red wine and honey, or enjoyed simply in their purest form. Here, they star in this lovely dessert, paired with a lemony creme filling — like custard in texture, but slightly more tangy and scented with vanilla. The tart crust is a throw-together affair and requires no baking. Altogether,...

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DECADENT CHOCOLATE FUDGE BARS

Eleanor Ozich SNACKS & STARTERS SWEET DELIGHTS VEGAN

DECADENT CHOCOLATE FUDGE BARS

Chocolate lovers! here's a quick, decadent recipe you might like to try and share with your friends. Combine the following ingredients in to a food processor: 1/2 cup melted coconut oil or unsalted butter, 1 cup pitted medjool dates, 1/4 cup coconut cream or cream, 1 cup cocoa or cacao, 1/2 cup ground almonds, 2 tsp vanilla extract, and a pinch of sea salt. Process for twenty seconds or so, then press the mixture in to a loaf tin lined with baking paper. Pop in the fridge or freezer to set for at least two hours, slice in to bars,...

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CRUMBLE WITH TAMARILLOS POACHED IN RED WINE

Eleanor Ozich BREAKFAST SWEET DELIGHTS VIVA COLUMN WHOLESOME BAKING

CRUMBLE WITH TAMARILLOS POACHED IN RED WINE

  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

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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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LIMITED SIGNED COPIES, GET IN QUICK!

Eleanor Ozich SWEET DELIGHTS WHOLESOME BAKING

LIMITED SIGNED COPIES, GET IN QUICK!

To those of you who have been asking, I was unable to get my hands on any more copies of My Petite Kitchen as they are all sold out across the country, but I do have a small box left of Sweet Delights and My Family Table. If you've been thinking of buying a special signed copy, now is your chance! because once they're gone, they're gone folks! Order online here. x Eleanor

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