The five chapters of this book take you through the day - from healthy, satisfying breakfasts like Brilliantly rustic seed and nut loaf, Sweet almond crepes with ricotta and honey-grilled stone fruit, Delicate chamomile muffins, Omelette with gruyere, red onion and fig jam; through to lunch box stars Crispy almond-coated chicken nuggets with homemade tomato sauce, Simple savoury muffins, Incredible vegan choc chunk cookies; family suppers of Jamaican jerk chicken, Quinoa pilaf with peas, mint and parmesan and after-dinner treats of Raw fig tarts with milk chocolate ganache, Salted banana butter caramel mousse. Each recipe contains unprocessed, natural ingredients, and has very few steps, resulting in dishes that are uncomplicated, quick to prepare, yet delightfully delicious.
Eleanor Ozich is from New Zealand, where she grew up above her parents' Auckland restaurant and has always been a passionate foodie. She is a self-taught cook who has worked as a food writer and food stylist for Taste magazine, among others. She created the Petite Kitchen blog as a personal diary, tracking her 'road to simple eating', adopted as a means of trying, successfully, to cure her four-year-old daughter's severe eczema. Her first book My Petite Kitchen Cookbook was published in 2014.
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