Friday, May 22, 2015

UPSIDE DOWN MAPLE & PUMPKIN CAKES WITH DARK CHOCOLATE DRIZZLE



Photo by Greta Kenyon.


Tonight I share with you a recipe that I created for a recent Kinfolk Gathering, upside down maple & pumpkin cakes topped with dark chocolate drizzle. Simple to make & full of warming spices, these lovely little delights were inspired by the Autumnal months - the rusty hues, dark hazy skies & earthy rough skinned vegetables.


2 1/2 cup ground almonds
1 cup cooked pumpkin puree
1/2 cup maple, honey or rice malt syrup
1/2 cup melted butter or coconut oil
2 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground ginger

1/2 tsp baking soda
1/2 tsp sea salt
4 free range eggs

For decorating:
200g good quality dark chocolate
Flaky sea salt 
Dehydrated orange slices 

Preheat oven to 160 C, and grease 12 muffin sized tins.

Combine all ingredients in to a food processor, and process until you have a smooth batter.

Carefully spoon the  batter into each muffin tin, filling almost to the top. Place in the oven and bake for 20-30 minutes, or until a skewer comes out clean when inserted.

Remove from the oven and allow to cool in the tins completely.

Carefully remove, and place upside down.

Melt the dark chocolate in a double broiler. Drizzle a tablespoon of chocolate on each cake, allowing the chocolate to drizzle over the edges.

Sprinkle each cake with a little flaky sea salt & top with dehydrated orange slices if using.

Makes 12 individual sized cakes.

Tuesday, May 19, 2015

BRAISED SILVERBEET TOPPED WITH BACON & ROSEMARY ROASTED PUMPKIN


This wonderfully warming salad is very comforting. The braised silverbeet and rosemary add a fragrant and earthy touch. It’s perfect served with the deliciously crisp and salty bacon pieces. When I’m feeling like something simple, I’ll make this dish as a stand-alone dinner, although it is fantastic served alongside a roast, too.

This is one of four winter inspired recipes that are featured in the current issue of Taste Magazine,  its also online HERE x

Wednesday, May 13, 2015

18/52 & A NEW CHAPTER


Over the past seven years we have moved house eight times. This weekend, our little family will be moving from the hustle & bustle of the city, in to a lovely little place that we can finally call our own. Nestled amongst the beautiful bush on the West Coast, our new home is only a few minutes from the seaside. I have to admit, I am feeling both excited & a little apprehensive about this new chapter in our lives. For now, I am taking each day as it comes and constantly reminding myself - home is wherever we are together. Wish us luck! Eleanor x


Bella & Obi, always play fighting.


Beautiful Mothers Day Blooms.


Ziggy & Obi, two peas in a pod.


One of a few images that I captured for the second issue of Mondays Journal, out soon!



Menu testing with the beautiful girls from Mondays.


Friday, May 8, 2015

A FEAST FOR THE EYES - KINFOLK GATHERING, AUCKLAND


Last Sunday evening,  the team at Mondays and I were delighted to be able create a three course menu for Auckland's Kinfolk Dinner, 'A Feast For The Eyes'.

Tonight I share with you a collection of beautiful images from the evening, captured by our host Greta Kenyon. The gathering was held in the most magical & extraordinary space, Silo 6 in downtown Auckland City. During the evening, guests wandered through the silos, experiencing local creative artwork & a wholesome three course meal.

Please see below a list of the clever and talented people who were involved, including local suppliers whose products helped to create an absolutely lovely evening.  


























Host & Photography - Greta Kenyon 
Location - Silo 6, Auckland City
Food by Eleanor, Hannah & team at Mondays Wholefoods
Media Partner - Julia Atkinson from Studio Home

Floral arrangements - On My Hand & Muck Floral
Music by Ben Bartlett
Monmouth Glass Studio
Houston Design Co.|
Short film - Bayly + MooreGeorge and Edi
Epicure Trading
Six Barrel Soda
Ritual Tea Company
Heilala Vanilla 
Mavis and Osborn
The Midnight Baker
Pod Gardening
Lewis Road Creamery
The Forest Cantina
Night Owl Cinema

Arkade
Giesen
Hallertau

Antipodes

Thursday, May 7, 2015

A SIMPLE OMELETTE FOR ONE


A simple omelette can be enjoyed for a quick and easy breakfast, lunch or even light dinner paired with a nicely dressed green salad. Once you have perfected the method, you can start to create all types of lovely combinations. I love incorporating plenty of herbs and a good quality cheese; in this version I have added baby spinach, chives and oozy melted mozzarella. The recipe can be found in my weekly column for Viva. Enjoy!

Monday, May 4, 2015

17/52


I have super busy over the past month or so working on a brand new menu for Mondays. Inspired by the changing of the seasons, it's full of some incredibly nourishing new additions (hello breakfast tabbouleh, restorative bone broth and blue corn nachos!) as well as some old favourites (rustic sourdough toasties are not going anywhere!). Heres a little sneak peak at one of our new breakfast options, gluten free buckwheat & cardamom waffles topped with coconut yoghurt, raspberry chia compote, crushed macadamias & pure maple syrup.



 Our new Menu, put together by our talented designer Kate.



So much love for our beautiful Bella who turned 7 years old a few days ago. Delicious coconut, lime & plum cake made by my good friend Jordan, The Caker.



Cheeky monkeys, Obi & Bella. 


A handful of gorgeous & locally made ingredients that I incorporated in to last nights Kinfolk dinner menu. I can't wait to share the images with you hopefully later this week, it was the most beautiful evening and we were incredibly lucky to have worked along side a handful of talented artists, musicians and makers.



A lovely rustic cake that I baked last weekend while we were staying at our family beach house. A simple butter cake with hints of lemon & spice, topped with fresh pears & raspberries. Recipe coming soon! 



Thursday, April 30, 2015

ROAST LAMB WITH PRESERVED LEMON, ROSEMARY & RED WINE



Today I share with you a recipe for roast lamb, inspired by heavenly Greek flavors. The lamb is first seared in ghee or butter and then combined in a cast iron pot with a handful of deeply aromatic flavors, pungent red wine, preserved lemon, earthy rosemary and a whole bulb of garlic. The lamb is then slow roasted for a few hours in the oven to ensure a beautiful tenderness and rich flavor. This is the kind of recipe that I love to make on a Sunday afternoon while pottering around in the kitchen, preparing for the week ahead.



3 tbsp ghee or butter
1 kilo piece of lamb roast
1 cup beef or lamb stock
1 cup red wine
1 bulb of garlic, each clove peeled and smashed
1 preserved lemon, sliced in to quarters
a large handful of rosemary


Preheat the oven to 150 C.

Using cotton cooking twine, tie the lamb roast in 3-4 places to ensure even cooking.

Heat the ghee or butter in a large heavy bottomed pot over a medium-low heat.

Sear the lamb for 2-3 minutes on each side until slightly golden, this helps to keep in the moisture while roasting.
Pierce the lamb roast in 2-4 places and insert a garlic clove in each hole.

Add the stock, wine, remaining garlic cloves and preserved lemon to the pot. Scatter the rosemary on top. Bring to a soft boil, and then carefully transfer to the oven.

Roast for 2 1/2 hours, basting every half an hour or so.

Remove from the oven, and then transfer the lamb on to a chopping board. Leave to rest for 10 minutes before slicing.

We like to serve the sliced lamb with a generous drizzle of the delicious juices from the pot, steamed green beans and a dollop of natural yoghurt.


Monday, April 27, 2015

VEGAN DARK CHOCOLATE TORTE


I'm not going to lie to you and tell you that this vegan torte is 'healthy'. In fact, in contains a whole family sized bar of melted dark chocolate. But do you know what? it tastes exceptionally delicious and I am all about moderation, especially when it comes to chocolate! I dare you to try it for yourself this week. Eleanor x



1½ cups ground almonds
1½ cups coconut cream
½ cup ground flaxseeds
1/3 cup melted coconut oil
2/3 cup rapadura, muscovado or coconut sugar
200g dark chocolate, melted
1 tsp baking soda

For the icing:
1 cup coconut cream
¼ cup coconut sugar
1/3 cup cocoa or cacao powder
1/4 cup cacao nibs



Pre heat the oven to 160C, and grease a cake tin.

Place all cake ingredients in a food processor. Blend until smooth and creamy.

Divide batter among muffin cases, and smooth out evenly.

Bake for 50 minutes, then remove from oven. The outside edges should be slightly crispy, and inside soft to touch. The cake will continue to cook as it cools down. Leave to cool completely.

Combine icing ingredients in a small bowl. Whisk until smooth and creamy. If it is a little thick, add a little more coconut cream to reach right consistency. You can also do this in a high powered blender if you like.

Top the cake with the icing, and smooth out evenly. Top with the cacao nibs & edible flowers if using.

*Gluten-free
*Dairy-free
*Vegan

Thursday, April 23, 2015

16/52



Bella. Always making silly faces at me.




Obi & Ziggy. Best friends




Autumn hues.






Over the weekend we held a seasonal wreath making workshop at Mondays. In the class, Ariel and Rachel of Carousel Flora taught our guests about the beautiful meaning behind seasonal wreaths,  floristry basics,  styling techniques and helped to create the wreaths using beautiful foraged materials. We will be holding another workshop soon.




How beautiful are these tiny kiwi berries? This image is a between the scenes photo 
from a shoot that I did for Ceres Organics. 




A few days ago, I received a breathtaking email from my editor at Murdoch Books
My Petite Kitchen Cookbook has sold almost 25,000 copies throughout 
New Zealand, Australia, UK & Germany. 


I don't know how to thank you all enough! Please know that your support, love & kindness has influenced me in a way I never thought was possible. 

So here's to simple, uncomplicated food. Food that not only tastes amazing, but makes you
feel damn good at the same time. Thank you, from the bottom of my heart. x