Eleanor Ozich started to share her recipes for simple, wholefood meals on her blog -Petite Kitchen' and then in her debut book My Petite Kitchen Cookbook, which sold over 30,000 copies in Australia and New Zealand alone. Her passion for wholefoods began a little over three years ago when her daughter Izabella developed a troublesome skin condition. She quickly realized that this diet was benefiting the entire family.
Ozich says 'Sharing recipes, it's simply what I do, spending hours in my kitchen perfecting dishes and trying out new combinations. I am hopelessly addicted."
In her new cookbook, My Family Table, Eleanor brings us more beautiful breakfasts, dinners, snacks and desserts from her home. Start your day with mouthwatering buttermilk breakfast bread and honey, snack on coconut cream & apricot bumper bars and share your table with a banquet of salmon parcels and barley, sweetcorn & avocado salad. With these inspiring recipes, your everyday meals and gatherings are sure to celebrate good health, energy and happiness.
Eleanor Ozichshares her life on her popular -Petite Kitchen' blog. She is a food columnist for viva.co.nz, contributes to The Healthy Food Guide magazine and writes, photographs and styles for Taste Magazine. On top of this busy schedule, Eleanor co-runs the wholefood eatery in Auckland: Mondays. Eleanor and the Mondays Wholefoods team have so far hosted two Kinfolk dinners. My Family Table is Eleanor's second book.
My Family Table
Author: Eleanor Ozich
At our cafe in Auckland, called Mondays, this banana bread recipe is requested often. Gorgeously moist, naturally sweet and insanely delicious, it is perfection when toasted. It also keeps really well, and tastes even better when it is a day or two old.
MAKES 1 LOAF
GF (if no oat flour used), DF (if no butter used), VEG
3 ripe bananas, peeled
1 teaspoon pure vanilla extract
75 g (21/2 oz/1/2 cup) rapadura, muscovado or coconut sugar
4 free-range eggs
1 teaspoon bicarbonate of soda (baking soda)
1 tablespoon apple cider vinegar
125 g (41/2 oz/1/2 cup) nut butter (I like almond butter)
60 g (21/4 oz/1/4 cup) coconut oil or butter
160 g (51/2 oz/1 cup) rice flour, 130 g (41/2 oz/1 cup) buckwheat flour, or 90 g (31/4 oz/1 cup) oat flour
For the topping:
2 bananas, sliced lengthways, for topping
Preheat the oven to 160°C (315°F). Find a loaf (bar) tin that is about 12 cm (41/2 inches) wide, 23 cm (9 inches) long, and 7 cm (23/4 inches) deep. Line it with baking paper.
Add all the ingredients, except the bananas for the topping, to a food processor. Blend until smooth. Pour the batter into the loaf tin, then top with the sliced bananas. Bake for 45 minutes, or until a skewer inserted into the middle of the loaf comes out clean.
Remove from the oven and turn out onto a wire rack. Leave to cool completely, then cut into thick slices to serve.
The bread will keep for 4–5 days in an airtight container, and can be frozen for up to 2 months.
You will love this one! I've been making this dish for my husband for the last three years. It's his favourite and, if I am being honest, it's pretty damn delicious. The chicken is rich, tender and full of flavour, served with a light, herby cauliflower couscous for mopping up all the creamy sauce. A beautiful dish, bound to give you great happiness.
40 g (11/2 oz) butter
4 garlic cloves, roughly chopped
1 brown onion, diced
500 g (1 lb 2 oz) free-range skinlesschicken breast fillets, cut into bite-sized pieces a handful of fresh thyme leaves, finely chopped
250 ml (9 fl oz/1 cup) white wine (optional)
250 ml (9 fl oz/1 cup) good-quality chicken stock
250 ml (9 fl oz/1 cup) thin (pouring/whipping) cream
juice of 1/2 lemon
For the cauliflower couscous:
1 cauliflower, broken into florets
a large handful of flat-leaf (Italian) parsley, finely chopped
juice of 1 lemon
60 ml (2 fl oz/1/4 cup) extra virgin olive oil
In a large frying pan over medium heat, melt the butter until sizzling. Add the garlic and onion and sauté for about 10 minutes, or until the onion is translucent. Add the chicken, thyme and a pinch of freshly ground black pepper, then continue to cook until the chicken is browned all over.
Stir in the wine, if using, and simmer until all the liquid has evaporated. Pour in the stock, then turn the heat down to low and cook for about 15–20 minutes.
Meanwhile, prepare the cauliflower couscous. Place the cauliflower in a food processor and pulse to a rice-like consistency. Transfer to a heatproof bowl, cover with boiling water and leave to blanch for 1 minute. Drain immediately.
Toss the cauliflower in a bowl with the parsley, lemon juice, olive oil and a pinch of sea salt and freshly ground black pepper. Set aside until ready to serve.
Continue to cook the chicken until all the stock has simmered off. Finally, stir in the cream and bring to a soft boil. Remove from the heat, then stir the lemon juice through. Serve with the cauliflower couscous.
The best things in life are simple " or at least the best recipes are. These home-made chocolates are a cinch to prepare, and contain only a few natural ingredients. I love to keep a container of these chocolates in the freezer for a small indulgent after-dinner treat. This recipe makes around 15 bite-sized pieces, but you can easily halve it to make a smaller quantity.
MAKES ABOUT 15
GF, DF, VEG, V (if no honey used)
175 g (6 oz/1/2 cup) honey, or 125 ml (4 fl oz/1/2 cup) maple syrup or brown rice syrup
250 g (9 oz/1 cup) coconut oil or cocoa butter
125 g (41/2 oz/1/2 cup) nut butter; I use almond, but peanut or cashew work well also
60 g (21/4 oz/1/2 cup) good-quality unsweetened cocoa powder
2 teaspoons pure peppermint extract
a pinch of sea salt (optional)
edible flowers, to garnish (optional)
In a small saucepan over very low heat, gently melt the honey, coconut oil and nut butter together. Stir in the cocoa, peppermint extract and sea salt, if using. Whisk until smooth.
Carefully pour the chocolate mixture into small paper cases or chocolate moulds; if possible, choose ones that are about 2 cm (3/4 inch) in diameter. Place in the freezer for 1–2 hours, or until set.
These chocolates are best kept in an airtight container in the fridge, or in the freezer. They will keep in the fridge for up to 1 week, and in the freezer for up to 1 month.
To serve, simply remove from the freezer and pop the chocolates out of their moulds. Garnish with edible flowers if desired.