Sunday, November 29, 2015


I thought it was about time I shared something that I have been keeping rather quiet around here. Little baby number three is growing inside my belly, we couldn't be happier!The tiredness is beginning to lift, and I look forward to experiencing all the magical little moments in this pregnancy. Eleanor x

Friday, November 27, 2015


A deeply spiced ginger, cinnamon and toasted hazelnut cake topped with sweet tart raspberries. Oats are used instead of flour for a gentle soft crumb. This cake is gorgeous served warm with a little cream or thick natural yoghurt to flatter the golden crust and tender juicy fruit. Find the recipe in my weekly column for Viva - The New Zealand Herald. 

Wednesday, November 25, 2015


Each and every Petite Kitchen tea towel is printed by hand with absolute love and care. A few weeks ago, I visited my friend Ali's studio to learn all about the process from start to finish. I love being able to work with local small businesses like my own, not only are you supporting the industry, but every dollar you spend on locally made goods is a vote towards the kind world you want to live in. 

Ali Davies has been designing textile patterns and hand printing fabrics for twenty years. She hand sews her beautiful organic hemp linen, and strongly believes in using fabrics that are sustainable and as close as possible to the original source.

The beautiful design that you will see on the tea towels was hand drawn by artist and designer Kate Battersby. I love the delicate flowers and details.

I hope you enjoy these behind the scene photo's that I captured on the day. Eleanor x

Tuesday, November 24, 2015


I am excited to introduce limited edition Petite Kitchen tea towels. Each piece is handprinted using solvent free ink on natural unbleached cotton. Available in two colours, ink black & wine red. The perfect gift for your foodie friend or family member. 

Monday, November 23, 2015


Seriously rich chocolate fudge bars, to be enjoyed in small thin slices. 

Combine 1/2 cup melted coconut oil or unsalted butter with 1 cup pitted medjool dates and 1/4 cup coconut cream or cream in a high powered blender or food processor. Blend until smooth and creamy. Pour the batter in to a mixing bowl, then fold in 1 cup good quality cocoa, 1/2 cup ground almonds, 2 tsp vanilla extract, a pinch of sea salt and 1 cup roughly chopped dried fruit and nuts of your choice. The mix will be thick and sticky. Spread out evenly in a slice tin lined with baking paper. Pop in the fridge or freezer to set for at least a few hours. Slice in to thin bars, and dust with a little cocoa if you like. 

Best stored in the fridge or freezer. Eleanor x

Friday, November 20, 2015


Try this recipe for light & pillowy scones, it's super simple and an absolute winner with the kids.  Pre-heat the oven to 200 C, and grease a baking tray. Combine 1 1/2 cups spelt flour, 1 cup natural yoghurt, 1 cup grated cheddar cheese & 3/4 tsp baking soda in a mixing bowl. Turn out on to a floured bench, and knead gently 4-6 times until the dough comes together nicely. Transfer on to the baking tray and shape in to a rectangle about 3 cm high. Score with a knife to make 6 scones, then sprinkle with a little extra cheese if you like. Bake in the oven until golden. (I didn't take notice of the time sorry!) Something to enjoy warm with a generous smear of butter. Have a wonderful weekend! Eleanor x

Thursday, November 19, 2015


A few weeks a ago, a close friend gifted me an interesting little jar of milk kefir grains. I have made my own fermented water kefir in the past, but these curious little grains were a new and exciting project to try at home. Read on to find out a little more, and a few simple recipe ideas.

What is milk kefir you ask?

Kefir is a fermented drink made from live kefir grains. It has the consistency of a drinkable yoghurt but is much more tart and sour in taste. This neat home made drink is super versatile, you can enjoy it simply chilled in a glass if you enjoy the taste, use it in baking or smoothies, among many other ideas (see below!). Kefir grains consume the lactose during the culturing process, those who are intolerant to lactose can often enjoy milk kefir.

How is milk kefir good for you?

The kefir grains used to make milk kefir are small, creamy gelatinous structures made up of various bacteria that can be beneficial to good gut health. I like to think of the gut as the motor of you body. When you feed it plenty of good bacteria, these little guys can help to fight the bad bacteria, relieve inflammation and help overall digestion which is the root of good health and wellbeing. If you want to find out more, you might find this link a good read!

Where can I find kefir grains in New Zealand?

I would reccomend asking your fermentation loving friends if they will gift you a tablespoon or two to get started, otherwise there are plenty of fermenters in this facebook group who would love to help you out!  

I have also found this website when you can purchase them online:

How to make milk kefir at home:

To start, you will need a clean 1 litre jar, a little muslin or round of material, a rubber band, hair tie or piece of twine.

Add 1 heaped tbsp milk kefir grains to the jar, and then top with whole milk (preferably raw or organic, although whole milk will also be fine). Place the piece of muslin or material on top of the jar, and secure with the rubber band, hair tie or twine.

Pop the jar on your countertop for 18-24 hours depending on how sour you like your kefir. Simply strain the milk in to a new vessel, reserving the grains, and place the fermented kefir in the fridge.

You can re-use the grains for your next batch of milk, do not rinse them under water as this may kill the kefir. If you would like to slow down the process, you just put the grains in milk and place the jar in your fridge until you are ready to use them again.  With each subsequent batch of fermented milk, your kefir grains will grow. You will have an ongoing supply that you can 
share with your friends and family, such a wonderful way to build a community of healthy people!

A few notes:

I would recommend starting slowly when you first add kefir to your diet as it's magical qualities can be a little strong for some. Start with 2-3 tablespoons per day, and you will find you can gradually build up to larger quantities. If you already enjoy fermented food and beverages such as kombucha, beet kvas or water kefir on a regular basis, you should be ok with a larger serving.

Milk kefir can be used in recipes that call for milk, natural yoghurt or buttermilk. The options are endless really! 
Here's a few simple ideas of how to incorporate milk kefir in to your recipes:

* Salad dressings

* Creamy vegetable soups

* Crepes or pancakes

* Muffins, cakes and scones

* Smoothies and milkshakes

I would love to hear your thoughts and ideas about milk kefir, have you made your own? how do you like to enjoy it? please comment below!

Eleanor x

Wednesday, November 18, 2015


Last weekend I had a handful of recipes featured in The Telegraph, including this rosemary lamb ragu with sweet potato mash. You can now find them online. Enjoy! x

Monday, November 16, 2015


Tonight I am bringing back a well loved recipe for chocolate coconut rough macaroons. These crunchy little delights first featured in issue 2 of Petite Kitchen Journal (who still has a copy floating around somewhere?!) I had completely forgotten about this recipe until Bella requested them for her school lunch box. Enjoy! Eleanor x

1 1/2 cups unsweetened desiccated coconut
3/4 cup ground almonds
3 tbsp coconut oil
3 tbsp honey
3 tbsp cocoa/cacao powder2 tsp pure vanilla extract
a pinch of sea salt

Preheat the oven to 160°C, and line a baking tray with baking paper.

In a food processor add all of the ingredients. Process until well combined. You may need to scrape down the sides a little. 

Using your hands form small balls and place them on to the baking paper, a couple of centimeters apart. Using a fork or your fingers, press down on each ball to flatten.

Place in to the oven and bake for 12-15 minutes, or until slightly crispy on the outside.

Leave to cool completely or they might break, then enjoy!

Makes around 20 macaroons, they will keep for around 3-4 days in an airtight container.

Thursday, November 12, 2015


I share three simple delicious recipes from My Family Table, in the new Christmas issue of Taste Magazine. The best roast chicken with fennel salt & crispy potatoes, potato salad with cucumber & lemony creme fraiche and decadent chocolate cherry pudding cakes. 

You can pick up a copy from your nearest retailer, the issue will be on sale in November & December.