Ruby Loves: My Petite Kitchen Cookbook

We're huge fans of everything Eleanor Ozich, the talented lady behind Petite Kitchen, does and are proud to have worked with her on our Liam x Petite Kitchen Recipe Journal for Winter 2013. When we heard a cookbook was in the pipeline we couldn't contain our excitement! We had a chat to Eley about her latest venture....

Petite Kitchen

How did it My Petite Kitchen Cookbook come about?

The Petite Kitchen blog started out as a personal diary for documenting my families path to natural health and healing through wholesome and nourishing food. After about 6 months of blogging almost daily, I decided to self publish recipe journals that I was able to share with my fast growing readers. After great success with the first, I ended up publishing a second issue, and it was during this time that I was contacted by a handful of book publishers. It was an absolute dream come true! and very exciting to be able to distribute my cookbook internationally also.

Petite Kitchen 1

What is your favourite recipe in your cookbook?

I absolutely love the Artichoke & green bean salad with toasted pine nuts, the Beetroot and Brown rice risotto and Lamb leg steaks with mint & apple cider sauce are absolute winners, too! I have also included a recipe for the most incredibly moist and delicious Spiced chai carrot cake with honey mascarpone cream. Oh wait, you only asked for one recipe right?!

Petite Kitchen 4

What is the ethos behind My Petite Kitchen Cookbook?

My Petite Kitchen Cookbook is a complete menu of more than 100 simple, nourishing, wholefood recipes, that I have designed to feed the mind, body and soul. The beautiful hardcover book includes breakfasts, light meals & side dishes, main meals, delectable desserts, dainty nibbles & snacks, smoothies, juices, warming drinks, and a fantastic basics section with a handful of simple recipes which I use in my day to day cooking. Almost all of the recipes are gluten, dairy and refined sugar free, and if not, I have included suggestions to make them so.

Tell us about the design of My Petite Kitchen Cookbook....

The book was beautifully put together by the brilliant team at Murdoch Books Australia. In the design we decided to use rustic and lovely vintage fabrics throughout the book to carry on my classic styling from the blog. Each and every recipe is written and also photographed by yours truly. I wanted to keep it simple, as this is my style of cooking and writing. I also wanted to create a cookbook with a beautiful hard cover and quality feel, but also small enough to be able to hold and read nicely. Together, we decided to include a protective dust jacket, lay flat binding for easy reading and a silk ribbon for bookmarking. I am wonderfully happy with the finished work, and I hope that you all love the book just as much as I do.

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What is next for Petite Kitchen?

For the next couple of months I will be quite busy promoting the book, holding some fantastic events and hosting a handful of cooking workshops. I am also ridiculously excited to be opening a wholefoods cafe & juicery in Kingsland shops with my good friend and business partner Hannah Horton. We hope to see you there once we open!

You can purchase your very own copy of My Petite Kitchen Cookbook here.

We've got one to giveaway to a lucky reader right here on our RUBY blog. To enter, simply comment below with your favourite Petite Kitchen recipe and why.

The winner will be drawn on Friday 9th of May at 9.00am NZT.

Good luck! x

Easter: Petite Kitchen Toasted Almond & Bittersweet Chocolate Clusters

What better a way to celebrate Easter than by giving your loved ones handmade treats that are not only moorish but good for them too? Lovely Eleanor from Petite Kitchen is back to share with us her recipe for the perfect Easter gift!

Almond Chocolate Clusters

Here is a beautiful recipe for toasted almond and bittersweet chocolate clusters. The sweet little morsels are wonderfully decadent and delicious, only contain two ingredients, and take less than ten minutes to prepare.

TOASTED ALMOND AND BITTERSWEET CHOCOLATE CLUSTERS

You will need:

• 1 cup slivered almonds

• 100g good quality dark chocolate (I used 85%)

Directions:

  1. Simply toast one cup of slivered almonds in a dry skillet until slightly browned and fragrant, then set aside to cool.

  2. Gently melt the dark chocolate in a double boiler.

  3. Place the melted chocolate and almonds in to a bowl, and mix until combined. Spoon tablespoons on to a try lined with baking paper, and place in the fridge to set.

Options:

  • You can get creative with this recipe and use any type of nuts in place of the almonds. Perhaps add a little dried fruit, natural peppermint extract, some orange zest, whatever tickles your fancy really.

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

Chocolate Clusters

www.petite-kitchen.com

Christmas: Petite Kitchen Honey Sweetened Christmas Cake With Blueberries, Apricots & Figs

What better way to celebrate Christmas than with a delicious Christmas cake recipe from Petite Kitchen?

Eleanor created this beautiful cake recipe for our Liam feature in The Department Store's Gift Guide. Yum!

cake 1

This moist, rich and dark Christmas cake is naturally sweetened with honey and has a base of buckwheat flour making it gluten free, nourishing and wholesome. Most traditional Christmas fruit cakes can take up to four hours to bake, however this simple and wonderful version takes only an hour and is very easy to prepare. The cake is subtly spiced with cinnamon and nutmeg and is packed full of dried blueberries, apricots, figs and walnuts giving it the most incredible texture. This is one of those cakes that improves with age and truly builds a depth of flavour. Even better, this recipe can be easily adapted.

HONEY SWEETENED CHRISTMAS CAKE WITH BLUEBERRIES, APRICOTS & FIGS

You will need:

  • ½ cup extra virgin coconut oil, olive oil, or butter
  • 1/3 cup honey, maple or agave syrup
  • ¾ cup apple sauce
  • 1 cup dried blueberries
  • 1 cup dried apricots, roughly chopped
  • 1 cup dried figs, roughly chopped
  • 2 cups raisins or sultanas
  • 3 free range eggs, lightly whisked
  • 1 ¼ cups buckwheat flour*
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • ½ cup walnuts, roughly chopped
  • grated zest of 2 oranges
  • grated zest of 1 lemon
  • ¼ cup brandy optional

To decorate:

  • 1/3 cup of blanched almonds

  • unrefined icing sugar for dusting *optional

Options:

*You could use rice flour as an alternative gluten free option. Otherwise, spelt, wholemeal or regular flour also works well.
*Feel free to use your favourite dried fruit, just be sure that it yields 5 cups.

cake 2

Directions:

  1. Preheat the oven to 160 Cº

  2. Line a cake tin with 4 circle layers of newspaper and then a sheet of baking paper. This wonderful trick was taught to me by my Grandmother and helps to prevent the bottom from burning.

  3. In a large saucepan over medium heat, melt together the coconut oil and honey. Add the apple sauce and dried fruit, stir to coat well.

  4. Continue to cook on low, while stirring until slightly softened, about 5 minutes.

  5. Add the remaining ingredients and mix until very well combined.

  6. Carefully pour in to the prepared cake tin and smooth out evenly.

  7. Decorate with the almonds.

  8. Bake in the oven for 1 hour or until a skewer comes out clean once inserted.

  9. Leave to cool before carefully inverting on to a plate.

  10. To serve, dust lightly with icing sugar if desired.

*Gluten free

*Dairy free

*Refined sugar free (without the icing sugar)

Enjoy! x