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
Here is a stunning recipe for using up an abundance of plump, juicy and sweet summer peaches. This home made vinegar is easy to make, and tastes wonderful tossed through a leafy green salad with feta, & surprisingly delicious drizzled over vanilla ice-cream or thick natural yoghurt. I have infused the vinegar with a hint of mint and rosemary for a delicate aromatic touch, basil also pairs nicely.
3 cups fresh peaches, roughly chopped* 2 tablespoons rapadura, coconut or muscovado sugar 3 cups white balsamic vinegar, or white vinegar
a large handful of fresh mint
a sprig of rosemary *You called also use canned, rinse thoroughly before using.
Place in to a food processor or blender, along with the sugar, balsamic vinegar, mint and rosemary.
Let the vinegar stand for an hour or so to infuse the flavors.
Strain the vinegar through a fine mesh sieve, discarding the solids.
Store in a glass bottle or jar for up to two weeks in the fridge.
Beautiful muslin robe with delicate floral print from Fabrik.
Saturday mornings begin slowly, with simple little rituals that ease myself in to the weekend. The kids cuddle on the couch while watching cartoons, something that they treasure as a weekend treat. I spend just that little bit longer lying in bed, sinking in to the pillows and appreciating the calmness in my breath. As I slowly shift out of bed, I wrap myself in a much loved muslin robe, feeling the softness of its delicate material on my skin. The kettle boils, I gently pour the water over a paper filter filled with dark and robust coffee grounds, the aroma wafting throughout each corner of the kitchen. Stepping outside in to the garden, I blow the steam gently and allow the mug to warm my fingers. It's these sweet little moments that begin the day with a beautiful mindset.
I have been craving a very particular type of biscuit, crispy, not overly sweet and perfect for dipping in to a mug of hot tea. So I took out some flour and an egg, added vanilla, honey, butter and salt, and somehow ended up with these lovelies. Buttery, tiny and terribly delicious. So here it is, my recipe for little honey biscuits. Enjoy!
Many variations of salads are gracing our dining table at the moment. Here you can see fresh and peppery rocket tossed with fresh mint, thinly sliced fennel, shaved parmesan and roasted walnuts, then dressed in a lemony anchovy vinaigrette. A delicious salad that takes only a few minutes to throw together.
You can find the recipe over on the Viva - The New Zealand Herald website HERE. x
If you know me well, you will know that I am an op shop fanatic. My love of op shopping began as a very young girl. I have fond memories of visiting many church & charity shops with my beloved Grandparents, learning the art of searching for beautiful treasures & hidden gems.
In my teen years, my wardrobe consisted almost entirely of vintage clothing. Some beautiful & some perhaps a little retro! I became an absolute expert at searching through racks upon racks of old moth-ball smelling clothes, picking out quality silk, fur & denim pieces.
Nothing felt better than walking out of the second hand shop with a stash of beautiful bargains. These days, I still love to shop for clothes, although I am far more obsessed with finding one-off vintage plates, bowls, cutlery and other kitchenware to use in my food styling.
I also love that the money spent at op shops often goes towards a good cause. I like to know that I may be helping out in some way, as well as finding beautiful items with a great price tag.
Gorgeous images captured by Gem Adams a few years back in the original 'Petite Kitchen'. www.theblackbird.co.nz
Tonight I share with you a handful of simple tips for finding that special second-hand something.
1. Go regularly. Find a handful of op shops that you can visit easily & make it a regular thing. Quite often my daughter Bella and I visit the op shops after school. I give her a couple of dollars & she chooses something special for herself, while I rummage through boxes of fabrics or scan the shelves for vintage kitchen items.
2. Don’t spend too long in each shop. You will find that the more often you go, the easier and faster you will become at finding what you are looking for. The most amazing finds are usually discovered unexpectedly, when you are not looking too hard.
3. Visualize. When I am op shopping, I usually have an exact idea of what I am after. By manifesting these ideas, I am hardly ever surprised when I come across the exact item I am looking for.
4. If you don’t find something within ten minutes of being in the store, move on & don’t let it upset you. There are hundreds of items out there, calling your name - you just need to find them.
5. Visit rural towns. The best op shops are the ones that have not already been scoured through in central suburbs or cities. I like to make a day of it, and pack wholesome snacks to enjoy on way!
This article features in the first issue of Mondays Journal. We are thrilled to have collaborated with a handful of New Zealand's most talented writers, bloggers & photographers to create a beautiful printed journal.
Upon the pages of Mondays Journal, you will find a collection of passions: beautifully simple recipes, images & words designed to inspire. Available online HERE.
* Printed in New Zealand on 100% recycled paper. * 68 pages of beautiful inspiring content * Full of simple wholesome recipes * Very limited copies available * A5 Off-set printed * Perfect bound
These buttered balsamic lentils with spinach and garlic make a beautiful base for a meal. A wholesome dish that is incredibly easy to make and are absolutely bursting with flavor. The garlic infused lentils
make this dish some-what hearty and filling. Each mouthful leaves a delicious buttery yet tangy taste lingering in your mouth, leaving you wanting more. Enjoy! 2 cans of lentils, drained and rinsed
3 tbsp butter (or olive oil)
6 cloves of garlic, roughly chopped
4 large handfuls of baby spinach, kale or silverbeet, finely chopped 1 tbsp balsamic vinegar
juice of a lemon sea salt
In a large skillet on medium heat, melt the butter until sizzling. Add the lentils, garlic, spinach, balsamic vinegar,
and a pinch of salt and pepper. Toss the lentils around in the butter. Cook for 2-3 minutes or until it smells nutty
and fragrant. Squeeze over the lemon juice then serve. Serves 4 as a side, or 2 as a light meal