Friday, September 26, 2014

ZESTY APRICOT, PUMPKIN SEED & LEMON FUDGE BALLS



Here is a quick spring recipe to celebrate the weekend.... These brilliantly zesty apricot, pumpkin seed & lemon fudge balls are great little snacks and take 5 minutes to make! Simply add the following in to a food processor, 1 cup nuts of your choice, ½ cups pumpkin seeds, 1 cup dried apricots, a drizzle of honey, 1 cup shredded coconut, zest and juice of one lemon. Process until the mixture starts to come together. Shape in to balls, and then roll in shredded coconut. Have a fabulous weekend! x





Thursday, September 25, 2014

LEMONY BEAN SALAD WITH SHEEP FETA & MINT



Feta and mint are a classic combination. Here I have tossed the two with blanched green beans and roasted pistachios to make a lovely spring salad. The simple flavors in this dish have a surprising complexity, wonderful as a side dish or light lunch.  I served it with fish grilled in herb butter. Beautiful. You can find the recipe over on the Viva website HERE. Enjoy!

Sunday, September 21, 2014

A SIMPLE ALMOND CAKE WITH APRICOTS & PINE NUTS



Tonight I share a gorgeously simple almond cake recipe, one that I have used time and time again. In this version I have  topped with sweet and juicy preserved apricots, and then sprinkled with pine nuts, although most types of fruit would add a beautiful sweetness. I especially like to use cherries or blackberries when they are in season. Serve with natural yoghurt for a heavenly combination. Please try it out, and let me know what you think? Eleanor x

2 cups ground almonds
3 free range eggs
1/3 cup honey, maple or brown rice syrup
1/3 cup extra virgin coconut oil, or unsalted butter
zest of 2 lemons
1 tsp baking soda

For topping:
3 large preserved apricots, sliced in half
¼ cup pine nuts

Preheat the oven to 160°C, and grease or line a cake tin with baking paper.

Add all of the ingredients in to a food processor. Process until smooth, and then pour the batter in to the prepared cake tin. Arrange the apricot slices on top, and then sprinkle with the pine nuts.

Bake in the oven for 35-40 minutes, or until a skewer comes out clean once inserted.

Leave to cool completely before carefully transferring on to a plate.

Serves 8

*Gluten free
*Dairy free

*Refined sugar free

Friday, September 19, 2014

LEMON & COCONUT MACAROON COOKIES


Amazing! I have just discovered that my favorite lemon & coconut truffle recipe also creates the most spectacular cookies! perfectly crispy on the outside with a chewy coco-nutty almost macaroon texture on the inside. A lovely recipe that the whole family can enjoy. I hope you all have the most wonderful weekend. Eleanor x

2 cups unsweetened desiccated coconut
1 cup ground almonds
4 tbsp extra virgin coconut oil
4 tbsp honey

zest of one lemon
juice of one lemon
1 tsp pure vanilla extract
a pinch of sea salt


1/4 cup crushed pistachios for spinkling

Preheat the oven to 160 C, and line two baking trays with baking paper.

In a food processor, add all of the ingredients. Blend for 1-2 minutes, or until the mixture starts to mix together like a dough.

Use your hands to form small balls, and place 2-3 cm apart on the baking trays. Press down on the balls lightly to flatten, and then sprinkle with the pistachios.

Bake in the oven for 10-12 minutes or until crispy and golden on the outside.

Leave to cool completely, and then enjoy!
Makes around 25 cookies.  Will keep for 3-4 days.

*gluten free
*wheat free
*grain free
*dairy free
*refined sugar free


Monday, September 15, 2014

GOOEY LEMON SLICE WITH RASPBERRIES



Here is my recipe for a deliciously luscious lemon slice topped with tart and sweet raspberries. The shortbread-style crust is light yet slightly buttery in texture, while the topping is perfectly creamy, tangy and not overly sweet. The slice keeps really well so, if you make up a batch and serve it a couple days later, you'll still be fine. The recipe is also naturally free of gluten and dairy and is naturally sweetened with a little honey. Enjoy.

For the base:
½ cup coconut oil or butter, chilled
2 cups ground almonds
½ cup rice flour
2 tbsp honey
1 free range egg


For the topping:
½ cup lemon juice
¼ cup rice flour
4 free range eggs
¼ cup honey
1 cup raspberries (fresh or frozen)


Set the oven to 180C, and line a slice tray with baking paper.

Put all base ingredients in a food processor and blend until the mixture starts to come together nicely.

Press evenly into the prepared slice tray, and prick with a fork 4-5 times.

Bake in oven for 15-20 minutes, or until golden on top.

Remove from the oven and leave to cool slightly while you prepare the topping.
Lower the heat of the oven to 160C.

Add all topping ingredients except the raspberries to a blender or food processor. Blend until smooth, then carefully pour on the base. Arrange the raspberries on top, then bake for 30 minutes, or until the topping is cooked all the way through.

Will keep for 3-4 days in the fridge.

Makes 8 slices

*Gluten-free
*Dairy-free
*Refined sugar-free

Friday, September 12, 2014

GREEN SOUP OF CHARD, PRESERVED LEMON & CREAM



Use up the last of your winter greens with this delicious soup recipe. Swiss chard, with its beautiful dark emerald leaves and thick rainbow coloured stem boasts a wonderfully earthy and deep flavour in this lovely soup. Perfect when paired with a hint of preserved lemon and a little dash of cream right before serving. This recipe also works well using kale, cavalo nero, spinach or silverbeet.

You can find the recipe over on the Viva - The New Zealand Herald website by clicking HERE. x

Thursday, September 11, 2014

A KINFOLK GATHERING AT OUR CAFE MONDAYS



I am so ridiculously excited to announce that we will be hosting the next Kinfolk gathering along with Greta Kenyon and Kelly of  Bonnie Delicious Blog,  at our cafe Mondays Wholefoods!

We will be serving an exquisite 3 course seasonal whole-food meal accompanied by delightful cocktails in an environment influenced by wabi-sabi. This intimate and unique gathering will be enjoyed at shared tables so you can meet other like minded souls. Come with an open heart and an open mind to experience a truly different, utterly delicious and meaningful kind of gathering.

To book tickets, please visit the Kinfolk website HERE. Spaces are extremely limited so do get in quick! Eleanor xx


Sunday, September 7, 2014

CHICKEN BREAST BRAISED IN LEEKS TOPPED WITH THYME & PANCETTA



I hope you have all had a beautiful weekend, what stunning weather it was! Spring you truly were in full bloom today! To celebrate, tonight I share with you a family favorite recipe, which I make very often!

In this simple dish, the chicken breast is baked in sweet leeks and chicken stock to ensure the meat is incredibly moist and tender. The aromatic thyme and garlic gives a lovely hum of flavor, while the pancetta gives an incredible crisp saltiness to each mouthful. I like to serve this dish with cooked lentils, cauliflower mash, steamed millet or quinoa. If you do make it, let me know what you think!! would love to hear your thoughts. All my love, Eleanor xx

2 leeks, sliced lengthways and roughly chopped
4 cloves of garlic, skins removed and roughly chopped
2 cups of good quality chicken stock
4 free range chicken breasts
a large handful of thyme, roughly chopped
6 strips of pancetta
extra virgin olive oil for drizzling
sea salt
pepper

Preheat the oven to 180 C.

Place the leeks, garlic and chicken stock in a large baking dish. Lay the chicken breast on top of the leeks, and then scatter the thyme over the top. 

Drizzle generously with extra virgin olive oil, and then season with sea salt and pepper. Place the strips of pancetta on top.

Bake in the oven for 1 hour, or until the chicken is cooked through. 


Serves 3-4

*gluten free

*dairy free 

Friday, September 5, 2014

STRAWBERRY ALMOND & QUINOA BARS WITH LEMON





Here is a gorgeous recipe, perfect for weekend baking. These nourishing snack bars have a base of quinoa flakes giving them a delicate earthy flavour. The addition of dried strawberries in this recipe adds an incredible sweet chewiness to the fudgey texture. You could use almost any dried fruit in place of the strawberries; dates or figs work particularly well.

You can find the recipe over on the Taste Magazine website HERE. X




Tuesday, September 2, 2014

TOASTED ALMOND & BITTERSWEET CHOCOLATE CLUSTERS



Here is a beautiful recipe for toasted almond and bittersweet chocolate clusters. This recipe only contains two ingredients, and takes less than ten minutes to prepare. Simply toast one cup of silvered almonds in a dry skillet until slightly browned and fragrant, then set aside to cool. Gently melt 100g of dark chocolate (I used 85% as I LOVE bittersweet chocolate) in a double boiler.  Place the melted chocolate and almonds in to a bowl, and mix until combined. Spoon tablespoons on to a tray lined with baking paper, and place in the fridge to set.

You can get creative with this recipe, use your favorite nuts, dried fruit, some orange zest, whatever tickles your fancy! Feel free to share this recipe with your lovely family and friends. Eleanor x

This recipe was adapted from the beautiful cookbook, A La Mere De Famille.

Makes 6-8 clusters, best stored in an airtight container kept in the fridge, or in a dark, cool place.