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!



PERSIAN BROWN RICE & QUINOA SALAD PACKED WITH HERBS



For Sunday family lunch I prepared this zingy and fantastic Persian style brown rice & quinoa salad. Simple, yet full of flavor, this salad packs a serious punch! To prepare, cook 2 cup cups of brown rice & quinoa in good quality chicken or vegetable stock. Leave to cool completely, then toss with 3 large handfuls of roughly chopped italian parsley and mint, 1 cup of chopped medjool dates or raisins, 1/2 cup silvered almonds, a very generous drizzle of extra virgin olive oil, the juice and zest of one lemon and good pinch of sea salt and pepper. Enjoy!





Friday, March 28, 2014

BANANA & VANILLA BEAN MUFFINS DUSTED WITH ALMOND MEAL


Yesterday over on Viva.co.nz I shared a variation of my favorite muffin recipe. These are seriously the lightest and fluffiest banana muffins, spiked with vanilla bean and finished with a dusting of almond meal. Perfectly simple, naturally sweet and tremendously easy to devour, these wholesome little muffins are fantastic for a quick breakfast on the go, kids' lunch boxes, or smeared with butter as an afternoon tea treat. The recipe is ridiculously easy to prepare and can be easily adapted. I like to add dried fruit or nuts for a little texture; you could even add a little dark chocolate if that's your thing! Recipe can be found HERE.