Tuesday, June 30, 2015


This recipe for seriously good coconut cream fudge slice is very flexible and easily adaptable. Make it once, get a good feel for how it works, then feel free to experiment with your favorite combinations of dried fruit and spices.
This slice is wonderfully nourishing, full of wholesome ingredients and good fats, making it an excellent choice for a mid-afternoon pick-me-up. I have used a lovely combination of prunes, cinnamon, vanilla, lemon zest and rolled oats, but you could also use rice or quinoa flakes as a gluten free alternative.
You can find the recipe over on the Viva website x

Friday, June 26, 2015


These adorable little honeyed orange cakes are topped with cocoa nibs for a chocolatey crunch. I like to serve these delights topped with a dollop of whipped cream. This is a much loved recipe from my first cookbook, today I share it here with you here on the blog. 

Find out more about my cookbook here. x

2 oranges
2 cups almond meal/ground almonds
4 tablespoons honey, maple or brown rice syrup
5 free-range eggs
1 teaspoon baking soda
1/4 cup cocoa
Cacao nibs, for sprinkling

Makes 12 mini cakes or one regular sized cake

Put the whole oranges in a large saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 1 hour. Drain and allow to cool.

Preheat the oven to 160°C (315°F/Gas 2–3). Grease 12 holes of a 12-hole standard muffin tin, or line with paper cases.

Cut the oranges in half and place in a food processor — skin, pith, flesh and all. Blitz until smooth.

add the almond meal, honey, eggs and bicarbonate of soda and blitz again until smooth. Divide the batter evenly among the muffin holes, then sprinkle with the cocoa nibs.

Bake for 25–30 minutes, or until a skewer inserted in the middle of a muffin comes out clean.

Leave to cool in the tin for 10 minutes before turning out onto a wire rack.

The muffins will keep in an airtight container in a cool dark place for 2–3 days.


Hannah and I are excited to have a few of our favourite Mondays recipes in the new cookbook WHOLE, compiled by Bronwyn Kan. The book features recipes from a collection of inspiring bloggers & wholefoodie entrepreneurs around New Zealand.

Contributors are as follows.

The Raw Kitchen – Olivia Scott
Healthy Always – Danijela Unkovich
Mondays – Hannah Horton & Eleanor Ozich
Bonnie Delicious – Kelly Gibney
Be Good Organics – Buffy Gill
Healthyself – Abbylee Childs & Twyla Eloise
Carew Kitchen – Sophie Carew
Health Yeah! – Hannah Horton
Snackpack – Monique Satherley
The Caker – Jordan Rondel

Photographed by Bronwyn Kan
Published by Beatnik
192 pages
203mm x 278mm

We have limited copies available in store & online here x


Today I share with you an old fashioned recipe for southern style cornbread. Moist and delicious, this savoury bread has a sweet touch of honey and a rich buttery texture.

You can bake your cornbread in a baking tin if you like, although a cast-iron skillet is the traditional choice and in my mind, the best. It helps to create that crisp brown crust which is the true mark of good southern cornbread. Brilliant with soup, stews or simply slathered in butter. Enjoy!

1/3 cup unsalted butter, softened
1/3 cup honey or rice malt syrup
4 free range eggs
1 cup cornmeal
1 cup gluten free flour of your choice
3/4 cup whole milk
3/4 cup buttermilk or natural yoghurt
3/4 cup olive oil
1 1/2 cups fresh corn kernels
1 cup grated cheddar
1 tsp baking soda
1 tsp sea salt

Preheat your own to 170 C and grease a skillet with 

Combine the butter and honey in a mixing bowl. Cream the butter using an electric mixer until light ad fluffy, about 2 minutes. Incorporate the eggs, one at a time, beating well after each addition.

Add the cornmeal, flour of choice, baking soda & sea salt.

With the mixer on low speed, slowly pour in the milk, buttermilk and olive oil.

Fold in in the corn, parsley and grated cheddar.

Pour the batter in to the skillet, and then bake for 35 minutes, or until a cake tester comes out clean. Be careful to not over bake, the top can brown very easily due to the honey content.

I find this is best served on the day it is made, although can be enjoyed toasted the day after.

Thursday, June 18, 2015


I have finally got around to sharing this gorgeous recipe for the most simple butter cake. It can be topped with almost anything that you desire, and has a brilliantly crispy exterior and a soft yet light buttery crumb. A generous slice is most especially complete with a mug of milky tea or coffee. You can find the recipe over on the Viva website here. x

Wednesday, June 17, 2015


Our little eatery Mondays,  looking beautiful in winter time.

Obi, reading books in the afternoon light.

Short blacks in the sunshine.

The girls have been testing out some new raw cake recipes in the test kitchen, 
these are zesty orange & carrot cakes with coconut yoghurt topping.

Pistachio chocolate cake & zesty hummingbird pineapple cake. 
Both can be made to order through our website. 

The most beautiful flower spotted on my morning walk a few days ago.

Misty mornings, captured through the window at our Mondays studio.

Tuesday, June 9, 2015


Madeleines are a traditional French recipe that I would describe as half cake and half cookie. Instantly recognisable with their lovely scalloped shell shape, these buttery little morsels are wonderfully crisp on the outside with a with a moist tender crumb. In this wholesome version I have added a delicate citrus zing of orange and spiced pumpkin, best enjoyed straight from the oven with a cup of tea.
If you don't have madeleine tins, you could also make these in mini bite-sized cake moulds.
Recipe can be found over in my weekly column for Viva HERE x

Monday, June 8, 2015


This salad is best enjoyed warm. It pairs the delicately lovely earthiness of the artichokes with blanched green beans and parsley – a perfect match. 
The dressing lends a slight tartness, and the toasted pine nuts add a nutty fragrance. 

a bunch of fresh green beans, ends trimmed
a small jar of preserved artichokes, drained and roughly chopped
a large handful of italian parsley, roughly chopped
1/2 cup toasted pine nuts

for the dressing:
3 tbsp extra virgin olive oil
3 tbsp natural yoghurt
juice of half a lemon
sea salt

In a small bowl, add the olive oil, yoghurt, lemon and a pinch of salt and pepper. Mix well.

Add the beans to a saucepan over medium heat, cover the beans with water. Bring to a soft boil, and then simmer for 2-3 minutes until just cooked. Drain, and allow to cool slightly.

In a large salad bowl, add the beans, artichokes, and parsley. Add the dressing, and a pinch of salt and pepper, toss until well coated. Scatter the toasted pine nuts on top.

Serve Immediately.

Serves 2 as a light meal or 4 as a side.

This recipe features in My Petite Kitchen Cookbook. 
Find out more & stockist information HERE x

Thursday, June 4, 2015


I am deeply proud of this beautiful publication.  
Introducing the Winter Issue of Mondays Journal.

"Winter. It's not love at first sight, but with time and an open heart we embrace the underrated treasures offered by this season of wild solitude. Misty mornings and late sunrises, moody coastlines, wild waves, gloved hands on the steering wheel, crystal clear and icy night skies, drawings by little hands on foggy windows. "

We encourage you to don your woollen socks, brew yourself a cup of thyme and honey tea, light that candle you've been saving and curl up in your favourite chair with the Mondays Journal Winter Issue. Upon these pages you will find a carefully curated collection of simple recipes, images & inspiring words from a handful of New Zealand's most talented writers, bloggers & photographers. 

* Printed in New Zealand on 100% recycled paper.
* 68 pages of beautiful inspiring content
* Full of simple wholesome recipes
* Very limited copies available
* A5 Off-set printed
* Perfect bound 

Visit our online store to order a copy HERE.