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


Wednesday, April 15, 2015

14/52



Woke up a few mornings ago to find a huge tree had collapsed in to our backyard. The kids were pretty excited, and have claimed it as their new playground.




Over the weekend, the kids and I made some lovely printed artwork using fresh citrus fruit and Autumn leaves. I am so inspired by this gorgeous new season and can not wait to share more ideas of how to bring comfort, beauty and nourishment to your home & loved ones.



Creamy & tangy yoghurt cheese, a delicious favorite in my cookbook. 


Garlic, leek & thyme, such a gorgeous combination of humble Autumn flavours. I can think of so many ways to enjoy this tray of roasted deliciousness.



Monday, April 13, 2015

BEAUTIFULLY RUSTIC SPICED CARROT CAKE


Image by Gem Adams

Rainy days like these give me every reason to remain indoors, wrapped up in warm clothes and craving this chai spiced carrot cake. The deep yet delicate blend of spices in this cake pairs beautifully with its rustic texture – a heavenly combination. Recipe can be found here or in my cookbook. 
Sending warmth and love to you all x

WELCOMING THE NEW SEASON



It feels as though Autumn has officially arrived this week! We have been rummaging for our woollens in the back of the wardrobe and getting inspired by the warm and ruddy colours of the changing season. This week we're gathering armfuls of fallen foliage and wild flowers in preparation for next weekend's wreath making workshop hosted by Carousel Flora in our lovely loft space above Mondays Wholefoods. 

Tickets are still available for this fun and creative workshop. You will learn floristry and styling techniques and experiment with beautiful foraged materials,  developing your own unique style. We can't think of a better way to welcome the new season and spend an April Sunday with friends!  Ticket's include all materials, organic tea tasting & a selection of wholesome nibbles made with love by us. 

When // Sunday 19th April

Morning session // 10.30 - 1

Afternoon session // 2 - 4.30

Held in the upstairs studio space above Mondays Wholefoods.
503b New North Road, Kingsland, Auckland

*Tickets are very limited

CLICK HERE TO PURCHASE

Thursday, April 9, 2015

FEJOA, HONEY & YOGHURT MILKSHAKE




How do you explain the magical taste of a feijoa? A strangely beautiful combination of guava, pineapple, mint and lemon, with a delicious sharp tartness tied in with a subtle fragrant sweetness. Its creamy pale green flesh is grainy and textured similar to a pear, although when perfectly ripe, it contains a soft jelly centre.
Come autumn, the fruit falls to the ground when ripe and at its fullest flavour. Feijoas are exceptionally excellent in a crumble or pie, although, I have to admit, I am quite excited about this simple autumn spiced milkshake! You can find the recipe over on the Viva- The New Zealand Herald Website. Enjoy while the fejoa season lasts! x

Tuesday, April 7, 2015

AUTUMN & THE FIRST WEEK OF APRIL



13/52. Bella loves to help make these quick and delicious fritters using left over roasted root vegetables.

Combine 2 cups of leftover mashed root vegetables, 3 free range eggs, 1/4 cup flour of your choice, 1/2 cup grated cheddar cheese, a handful of chopped fragrant herbs and a good pinch of sea salt and pepper in a large bowl. Form in to small balls and grill place dollops of the mix in to greased skillet over medium-low heat. Flatten in half to form fritters, and then grill for a few minutes on each side until golden and crispy. Serve warm with tomato dipping sauce.




13/52. Obi. He always likes to sit on the kitchen bench while I am preparing the family meal.




Foraged flowers & Sunday morning moods





Little spiced easter buns. Recipe over on the VIVA - The New Zealand Herald Website.




Spent the long weekend reading this new book  Practising Simplicity by Jodi Wilson. What an inspiring and beautiful collection of stories, recipes and ideas, illustrated with absolutely gorgeous photos.





14/52. My sweet & wild boy, Obi.




14/52. Bella & bed hair. 

Friday, April 3, 2015

LITTLE SPICED FRUIT BUNS


When it comes to Easter, you can’t beat indulging in a lovely little spiced fruit bun. In this simple recipe I have used spelt flour, honey and coconut milk for a more wholesome touch.
Make sure you eat one straight out of the oven while they are still warm. The remaining buns can be kept for a day or two wrapped in a tea towel. Recipe can be found over on the VIVA -The New Zealand Herald Website. Happy Easter everyone! x

Tuesday, March 31, 2015

WHERE ROSEMARY GROWS, LOVE FLOWS




I have always had an immense love for rosemary. Its alluring woody scent is not only delightful in cookery, it also has many everyday uses for natural health and beauty. Read on below for a few simple and lovely ideas, as well as my recipe for home made rosemary infused oil.

Rosemary for linen & clothing – Place a small bunch of rosemary wrapped in twine in each drawer. This beautiful herb will give your clothes an earthy pine sent, and is also known to naturally repel moths.

Rosemary for relaxation – add a dash of rosemary oil in to your evening bath for a relaxing and rejuvenating soak. You can also place a drop or two on your pillows to help you unwind and fall in to a blissful sleep.

Rosemary for beautiful hair - Massage rosemary infused oil gently into your hair and your scalp. Leave the oil to condition for an hour or so, then wash out as you usually would. Rosemary is known to help boost circulation in the scalp and is a nourishing hair and scalp tonic. It is especially good for dark hair.

Rosemary for love – Bouquets, wreaths and table decorations look lovely with the addition of fresh rosemary,  beautiful for any type of gathering or celebration. Legend says that tapping a rosemary sprig against the finger of a loved one insured their affection.

Rosemary for natural health –This medicinal herb is known to naturally treat poor digestion, depression, headaches and sore muscles.

Rosemary in cookery – This aromatic herb has a delightful and robust flavor, reminiscent of pine with subtle hints of mint. Rosemary enhances and adds a beautiful dimension to most roast dishes, including meat and root vegetables. It pairs particularly well with garlic and lemon to create a beautiful collision of flavors. I also like to add it to marinades, salad dressings and cream sauces.

Rosemary in desserts & baking –This savoury herb is surprisingly delicious in sweet recipes. The delicate earthy flavour pairs beautifully with honey, lemon and other citrus fruit.

Tip: You can store fresh rosemary in the refrigerator wrapped in a damp paper towel.

How to make your own rosemary infused oil at home.


To begin, you will need a sterilized bottle or jar. Rinse recycled jars thoroughly first in hot soapy water, then boil in a large saucepan for 20 minutes.

Put as much fresh rosemary as you can in to the jar or bottle.

Pour olive oil over the rosemary, filling right to the top. As a rough rule of thumb, use two cups of oil to one cup of herbs, although this may change slightly depending on the vessel used.

Secure the jar or bottle tightly with a lid and place it in a warm spot. This could be a sunny place on the veranda or windowsill, or in a warm cupboard. Leave the oil to infuse for 2-3 weeks, or until the rosemary begins to brown. Take the cap off and smell its beautiful aroma. If it is not strong enough for you, strain the liquid, fill the jar with fresh plant material, and pour the oil back over it. Leave for another week or so. You can repeat this step until the oil is as aromatic as you desire.

When the oil is ready, strain thoroughly and pour in to a clean bottle.

You can store your aromatic oil in a cool place, for up to 6 months.


Thursday, March 26, 2015

12/52 & A FEW MOMENTS



Bella & dark chocolate prune cakes.




Obi, the boy in the basket.

"A portrait of my children, once a week, every week in 2015" 








Mondays, looking beautiful during the season of Autumn.








Virginia creeper. The view from the inside Mondays headquarters.

Saturday, March 21, 2015

TANGELO, POPPYSEED & ALMOND CAKE


This moist honey-scented cake is the very essence of summer. Light, slightly crumbly and impossibly delicious, with a dazzling hum of citrus. I have used tangelos in this recipe, although almost any variety of zesty fruit would work well — lemon, mandarin, orange or grapefruit. Delicious when topped with creamy mascarpone and a handful of fresh berries.

You can find the recipe over in my weekly column for Viva - The New Zealand Herald. Eleanor x