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RECIPES & BLOG

VANILLA CREAM PIE WITH A GOLDEN ALMOND CRUST

Eleanor Ozich SWEET DELIGHTS WHOLESOME BAKING

VANILLA CREAM PIE WITH A GOLDEN ALMOND CRUST

A spectacular summer dessert, this vanilla cream pie is everything I dream about. The filling is a heavenly marriage of tart mascarpone, honey, lemon zest and vanilla bean, encased in a short and buttery golden almond crust, then topped with figs (or pretty much any seasonal fruit of you choice).For the pie pastry:2 1/2 cups of ground almonds3 heaped tbsp coconut oil (or butter), melted2 tbsp honey, maple or rice malt syrup 1 tbsp water For the filling:2 cups mascarpone cheese1 heaped tbsp honeyzest of 1 lemon2 tsp vanilla extract   For the topping:8-10 fresh figs, finely sliced into rounds...

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CHICKPEAS BRAISED IN A RICH SUN-DRIED TOMATO & OREGANO SAUCE

Eleanor Ozich DINNER LUNCH VEGETARIAN

CHICKPEAS BRAISED IN A RICH SUN-DRIED TOMATO & OREGANO SAUCE

3 tbsp ghee, butter or olive oil2 brown onions, diced6-8 cloves of garlic, roughly chopped1 cup sun-dried tomatoes, roughly chopped2 large handfuls of fresh oregano, roughly chopped1 tbsp honey1 glass of white wine (optional)4 medium potatoes, cut in to small cubes2 cups vegetable or chicken stock2 cans of chopped tomatoes2 cans of chickpeas, drainedsea saltpepper Heat the ghee, butter or olive oil in a large heavy bottomed saucepan over medium heat. Add the onions, garlic, sun-dried tomatoes, oregano and honey, and saute until soft and slightly browned (about 10-12 minutes). Add the white wine, and continue to cook while stirring...

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CHOCOLATE, DATE AND BRAZIL NUT TRUFFLES WITH ORANGE ZEST

Eleanor Ozich SNACKS & STARTERS SWEET DELIGHTS VEGAN

CHOCOLATE, DATE AND BRAZIL NUT TRUFFLES WITH ORANGE ZEST

Wonderfully rich and decadent, with a texture comparable to fudge. 1 cup brazil nuts*1 cup medjool dates, pitted½ cup cocoa powderzest of two orangesjuice of half an orange *Most types of nuts would work well.  Add the brazil nuts in to a food processor, and then process until ground in to a dense flour. Add the remaining ingredients, and continue to process until the mixtures starts to come together like a dough. Use your hands to form small balls. You can dip them in water to prevent the mixture from sticking.In a separate bowl, add the extra cocoa powder.  Roll the balls...

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CARAMELIZED HONEY SHALLOT, CHIVE AND RICOTTA DIP

Eleanor Ozich SNACKS & STARTERS

CARAMELIZED HONEY SHALLOT, CHIVE AND RICOTTA DIP

8-10 shallots 1 tbsp honey 2 cups ricotta a handful of fresh chives, roughly chopped a drizzle of extra virgin olive oil sea salt pepper Heat the butter or olive oil in a skillet over medium heat. Add the shallots, and stir to coat in the butter. Lower the heat and sauté until browned. Drizzle over the honey, and continue to cook for 8-10 minutes or until lovely and caramelized. Leave to cool slightly. Once cooled, toss with the ricotta, fresh chives, and a pinch of sea salt and ground pepper. Transfer to a serving dish, and drizzle with extra...

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PEA & MINT QUINOA PILAF WITH PARMESAN

Eleanor Ozich DINNER VEGETARIAN

PEA & MINT QUINOA PILAF WITH PARMESAN

Today, I enjoyed this simple pea and mint quinoa pilaf topped with a free range fried egg. Incredibly quick to throw together, simply cook the quinoa and peas in stock (I like to use home made) then toss with a large handful of roughly chopped mint, parsley and basil. Add a large drizzle of extra virgin olive oil, juice of a lemon, and a pinch of sea salt and some freshly ground black pepper.

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