Monday, November 24, 2014

CARAMEL BANANA COOKIES WITH CHIA SEEDS



These caramel banana cookies are seriously the most incredible cookies I have ever made. They almost taste like a banoffee pie, and have the perfect soft and chewy texture.  These delectable sweet treats are of course gluten, dairy, and refined sugar free. I hope you enjoy! Recipe can be found HERE. X

Saturday, November 22, 2014

CORN, CHEESE AND CHIVE MUFFINS FOR THE WEEKEND




These deliciously cheesy savoury muffins are packed full of flavour and wholesome ingredients. I have used a base of ground almonds and brown rice flour in this recipe, which gives them a gorgeously moist yet light and nutty texture. They are fantastic for breakfast on the go, a weekend picnic snack, or for filling kids' lunch boxes.

Recipe can be found on the New Zealand Herald website HERE. Have a fantastic weekend! Eleanor x

Wednesday, November 19, 2014

A VEGAN FEAST AT MONDAYS WHOLEFOODS






During the month of October we held two beautiful pop up evening dinners at our beautiful little tucked away cafe, Mondays Wholefoods. The dinners were entitled 'A Vegan Feast' and consisted of a rustic three course meal, celebrating the power of the plant & beautiful Mother Earth. Due to much demand, we have decided to open up two more evening dinners, with extended seating for in our gorgeous outdoor courtyard. To book, please click 
HERE. Tickets are extremely limited and will sell out fast, so please do get in quick! Scroll on below to see some more lovely imagery from one of the evenings. x













Thursday, November 13, 2014

VEGAN CHOCOLATE BROWNIE CAKES




Full of wholesome ingredients, these rich, fudgy brownie cakes are vegan, gluten-free and lightly sweetened with rapadura sugar. If you haven't tried rapadura before, I would strongly recommend you do.

It is a lovely caramel-tasting sugar that has been through minimal treatments. Because of this, it contains more vitamins and minerals than most other types of sugar, and has a wonderful deep flavour in baking. You can find the recipe over on the Viva - The New Zealand Herald website HERE. x


Tuesday, November 11, 2014

SALTED CARAMEL TAHINI CUPS




Four wholesome ingredients, 2 minutes to make, and 30 seconds to devour! These salted caramel tahini cups are so simple to prepare, they hardly require a recipe! In a food processor or high powered blender, add the following ingredients. 1 cup medjool dates, soaked in boiling water for 5 minutes then drained, 1/2 cup tahini, 1/2 cup melted virgin coconut oil.  Blend until smooth, divide the mixture between 8 small muffin cases and sprinkle with flaky sea salt. Place in the freezer for at least 2 hours to set. x

Thursday, November 6, 2014

RECIPES THAT MAKE YOU HAPPY



To all of my German friends, my cookbook is now available throughout Germany, both in German and English versions. The title translates to 'Recipe's that make you happy' How cool is that! Eleanor x

BUTTER BEAN AND CAULIFLOWER SALAD WITH A PUNCHY PESTO SAUCE



I adore the vibrant flavours and textures in this salad. Raw, crunchy cauliflower florets, cut into the perfect little bite-size pieces; soft and rich butter beans, tossed with a brilliantly fragrant pesto sauce. Good-quality extra-virgin olive oil makes all the difference here. I have used basil for my home-made pesto, although you could use a mix of Italian parsley, oregano, mint or thyme.  You can find the recipe over on the Viva - The New Zealand Herald website HERE. x

Sunday, November 2, 2014

SUNDAY MORNING & RICOTTA SCRAMBLED EGGS



Hello Sunday morning! today I share with you November's Petite Kitchen calendar recipe, scrambled eggs with ricotta, chives and black olives. This lovely and simple breakfast is a slightly fancier way to enjoy classic scrambled eggs, perfect for a lazy Sunday morning. The addition of ricotta cheese adds a beautiful light creaminess to this delicious dish. Enjoy! Eleanor x

2 tbsp ghee, butter or olive oil
4 free range eggs, whisked
½ cup ricotta cheese
a handful of chives, roughly chopped
¼ cup pitted black olives, roughly chopped
sea salt
pepper

Heat the ghee, butter or olive oil for 30 seconds or so, in a large skillet over medium heat.  Add the eggs, and then stir once or twice until almost cooked. Remove from the heat, season with sea salt and pepper, and then gently stir in the ricotta, chives, and olives. The eggs will continue to cook through from the heat of the pan.

Serve Immediately.

Serves 2 as a light meal.

*gluten free
*vegetarian

Tuesday, October 28, 2014

BROWN BUTTER FISH WITH LEMON & CAPERS




Over the weekend we went to the fish market down in Wynyard Quarter and picked up some lovely fresh seafood. I decided to make one of my favorite recipes from my cookbook, this incredible pan fried fish with the most stunning brown butter, lemon and caper sauce that leaves a nutty rich taste with every mouthful. Basil and parsley are added to the sauce right at the very end, for a subtle touch of sweetness. It was beautiful! 

I do have a small handful of cookbooks left on my online store, which I would love to sign for you! If you would like to purchase one, please click HERE. Eleanor xx

Monday, October 27, 2014

VEGAN CAKE WITH BLACK CURRANTS, POPPY SEEDS & RAPADURA



I have had many requests for dairy, nut and egg free baking, and I am excited to share with you an absolute winner! Here you can see a moist and delicious vegan cake using rapadura sugar as a natural sweetener and spelt flour as the base. You could also use buckwheat, quinoa or all purpose gluten free flour if you would like it to become gluten free.

The cake can be very easily adapted. I topped this version with black currants and poppyseeds, although you could use almost any seasonal fruit. Absolutely perfect for kids lunch boxes or as a afternoon snack. Eleanor x



2 1/2 cups spelt, buckwheat, quinoa or gluten free flour
1 1/4 cups rapadura, coconut or muscovado sugar
1 can (1 1/2 cups coconut milk)
1/2 cup melted coconut oil
2 tsp pure vanilla extract
1 tsp cinnamon
1 tsp apple cider vinegar
Juice of one lemon
1 tsp baking soda
a pinch of sea salt

for topping:
1 cup black currants or fruit of your choice
2 tbsp poppy seeds


Preheat the oven to 180 C, and grease or line a baking dish with baking paper. I used a square ceramic dish, although you could use a regular cake tin.

Add the dry ingredients in to a large mixing bowl, and mix to combine. Stir in the remaining ingredients, and using a fork, mix until well incorporated. The mixture will be thick and sticky.

Spoon the mixture in to the prepared baking dish or tin, and smooth out evenly with the back of a spoon.

Scatter over the fruit, and poppy seeds.

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

Leave to cool completely, and then slice in to pieces.

Makes one large cake with 8 slices or 9 squares.

*Gluten Free
*Dairy free
*Nut free
*Egg free