Tuesday, April 22, 2014

PUMPKIN, OREGANO & GARLIC SOUP WITH CRIPSY BACON CRUMBS



Last week I shared my recipe for this gorgeous pumpkin soup over on the Viva - The New Zealand Herald website. This golden and velvety pumpkin soup is wonderfully nourishing and deliciously heartwarming. The addition of roughly torn-up oregano gives a fantastic fragrant and earthy touch, and the added garlic at the end adds a lovely kick. To serve, I topped with thick and creamy natural yoghurt and sprinkle generously with deliciously crispy and salty bacon crumbs. Perfection.  Click HERE for the recipe. Eleanor x





Monday, April 21, 2014

CARAMELIZED LEEK & BUTTER BEAN CAKES TOPPED WITH CAPERS, ZESTY FENNEL YOGHURT SALAD & SMOKED SALMON



Tonight I share with you the recipe which I prepared for 'A Taste Of Malborough' hosted by Brancott Estate. These fantastic caramelized leek & butter bean cakes are naturally gluten free, and have a wonderful texture and flavor. I have topped them with a brilliant caper and fennel salad tossed with a zesty yoghurt and mustard dressing, and then with a delicate piece of delicious Ora King smoked salmon. Perfectly fancy, yet simple and easy to prepare. I also want to say a huge thank you to my wonderful assistant Hannah Jack, I could not have done it without you! Eleanor x



For the butter bean cakes:
2 tbsp. butter or virgin coconut oil, plus a little extra for greasing the pan
2 leeks, sliced in half lengthwise then finely sliced
3 tbsp. honey
1 cup chicken or vegetable stock
½ cup butter beans
½ cup brown rice flour
4 free range eggs
sea salt
pepper

For the salad dressing:
¼ cup natural yoghurt
2 tbsp. Dijon mustard
zest and juice of 1 lemon
sea salt
pepper

For the salad:
¼ cup capers
1 bulb of fennel, halved and finely sliced
a large handful of Italian parsley, roughly chopped
a large handful of chives, roughly chopped
100g smoked salmon

In a large heavy bottomed saucepan, melt the butter over a medium heat. Add the leeks, and sauté while stirring until slightly browned. Add the honey, and continue to cook while stirring for a further couple of minutes.

Add the stock, and then simmer on low until almost all of the liquid has cooked off. The leeks should be lovely, soft and caramelized. Season to taste with sea salt and pepper. Set aside to cool.

In a food processor, add the butter beans, rice flour and eggs. Blend until smooth, and then gently fold the leeks in to the mixture.

Heat a greased skillet or pan on low. Spoon 3-4 tablespoons of batter in to the skillet, and cook for 1-2 minutes on each side until golden brown. I find it best to keep them quite small; this makes them easier to work with.

To prepare the salad, add the fennel, capers, herbs, salad dressing ingredients and a pinch of sea salt and pepper in to a medium sized bowl. Mix well to combine.

Top each butter bean cake with a spoonful of salad, and then a slice of smoked salmon.

Makes 8-10 medium sized serves, or 20 bite size.



Thank you to Laura Forest for the top two photographs.

Monday, April 14, 2014

A PETITE KITCHEN HIGH TEA



I am delighted to be hosting a special High Tea event for the release of my new cookbook. The event will be held at 3 pm Saturday the 3rd of May at The lovely Hotel DeBrett, 2 High Street, Auckland City. Tickets are $45 including a glass of Cloudy Bay Pelorus NV. Bookings are essential, and tickets are very limited. To book, please phone 09 925 9000, or email chiara@hoteldebrett.com 

*Please note there will be a 72 hour cancellation required for this event.

Tuesday, April 8, 2014

SIMPLE SPICED FEJOA & APPLE BROWN RICE BIRCHER



This surprisingly light and delicious bircher breakfast is wonderfully simple to make, and can even be prepared the night before. In this recipe I have used brown rice flakes instead of the traditional oats for a nourishing and wholesome gluten free version. The addition of a little spice, fejoas and grated apple makes for a delicate yet delightful breakfast. You could use almost any variety of fresh fruit, and milk of your choice. I absolutely love coconut milk, although nut, oat or cows milk all work wonderfully.




½ cup brown rice flakes
¾ cup milk of your choice*
½ cup shredded coconut
1 apple, grated
2-3 fejoas, flesh scooped out and roughly chopped
½ tsp ground cinnamon, plus a little extra for sprinkling

To serve:

Honey, maple or brown rice syrup to sweeten (optional)
A handful of silvered almonds, or crushed nuts of your choice

In a medium sized bowl, jar or container, add all of the ingredients. Mix until well combined and then place in the fridge overnight, or for at least 1-2 hours.

To serve, add a little honey, maple or brown rice syrup to sweeten if you like, although I find the addition of fruit is enough for me. Top with a little fresh fruit, a scattering of nuts and an extra dusting of cinnamon if you desire.

Serves 1.

*gluten free
*dairy free
*refined sugar free
*vegan

Sunday, April 6, 2014

PETITE KITCHEN ON FOOD52



Thanks Food52 for featuring my crispy almond coated chicken recipe. Head on over to the website HERE to find the link as well as many other incredible recipes! Eleanor x

Wednesday, April 2, 2014

MUSCOVADO, FIG & CURRANT CAKE TOPPED WITH HONEY MASCARPONE CREAM




This deliciously moist cake has a base of ground almonds and is sweetened with dark muscovado sugar for a rich toffee taste. The figs and currants add an incredible texture, and the indulgent mascarpone cream is just perfect. This cake will not disappoint, and is wonderful for a special occasion. Visit the Taste Magazine website HERE for the recipe.

Tuesday, April 1, 2014

CRISPY ALMOND COATED CHICKEN ROASTED WITH ARTICHOKES & LEMON



And here it is. The finished meal in all of its glory. I can not even begin to explain how tasty this dish was, each mouthful a marvelous burst of the Mediterranean. To prepare, coat 6-8 free range chicken drumsticks in almond meal and then arrange in a large roasting dish along with a medium sized jar of marinated artichokes. Sprinkle with fresh oregano, a handful of pumpkin seeds, a generous pinch of sea salt & pepper, and drizzle well with extra virgin olive oil. Roast at 180 degrees for 1 hour or until crispy and golden. To finish, squeeze the juice of one lemon on top, and serve. Serious melt in your mouth goodness with a sensational sticky, sweet and salty sauce. Do give this one a go, I promise you will not be disappointed! Eleanor x


Monday, March 31, 2014

EXCITING NEWS! A WHOLEFOODS KITCHEN & JUICERY



Since starting my blog over a year ago, I have had two main goals. One was to publish my own book and the other to open an eatery where I can share my love of wholesome food.

For the past 6 months, my good friend Hannah of Health Yeah and I, have been endlessly working on the opening of our wholefoods kitchen & juicery called Mondays. Situated right in the heart of the beautiful Kingsland shops in Auckland City. We will be serving a wholesome and nourishing range of cold pressed juices, smoothies, espresso, and ridiculously delicious food inspired by both of our food philosophies and blogs.

I will keep you posted about this journey on here, but to keep in the loop with all the exciting updates, please head on over and 'like' our facebook page HERE and visit our new website. We hope to see you all in the next few weeks for the opening and when we begin this new chapter of our careers. Much love! Eleanor xx

'A TASTE OF MARLBOROUGH' AND A GIVEAWAY



‘I am super excited to be able to give away three double passes to “A Taste of Marlborough’, an exclusive evening event to be held at Ponsonby Central on Wednesday the 9th of April. Myself and a couple of other very talented foodies will be presenting our delicious creations made from prime Marlborough produce paired with lovely Brancott Estate wine. To win a double pass, visit my facebook page HERE. I look forward to hopefully seeing you there! Eleanor x


Sunday, March 30, 2014

VINTAGE CERAMIC POTTED SUCCULENTS



A couple of days ago I spent the afternoon making these awesome little pot plants, using vintage ceramic mugs and pots. If using indoor plants that require watering, you can drill a little hole in to the bottom of each vessel, otherwise succulents and cacti do not need drainage. So simple and wonderful!