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This recipe makes a large batch so you can freeze what’s left.  They defrost really well and are perfect for unexpected visitors or as a starter or light lunch.  The lamb filling has lots of spices along with mint and crumbly feta – really delicious.  I served it with a little golden kiwi fruit salsa (golden kiwi fruit, mint, drizzle of olive oil, salt & pepper).

The little dude thought they were pretty good, but he likes everything I make – bless him…

Enjoy xx

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• 4 sheets puff pasty
• 1 tablespoon oil
• 1 onion; diced
• 1 clove garlic; minced
• 500 grams lamb mince
• 2 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1/4 cup stock (or water)
• 1 teaspoon salt
• 1/2 cup mint; roughly chopped
• 200 grams crumbly feta;
• Egg white from 1 egg and a little water; as a wash for the pastry.

• Add oil to a frying pan and sauté the onion and garlic until tender. Add the coriander, turmeric and cumin and stir for a minutes or so. Lower heat to medium-high and cook the mince, add the stock and stir through. Once cooked turn off the heat and stir through the mint and feta.
• Pre-heat oven to 200 degrees C (400 degrees F). Cut the pasty into 9 squares. Hold the pasty square in your hand and add 2 teaspoons of the filling. Add a little water to the edges of the pastry and fold the corners together so you have a triangle. Using a folk, crimp the edge well. Repeat until all the pasty is used.
• Add to a baking tray and brush with the egg white and water wash. Cook for 10 minutes or until the pastry is lovely and golden.

Suitable to freeze. If you plan on freezing some I would recommend cooking them until barely golden. When ready to use, take out of the freezer and place in the oven and cook until heated through and golden brown.

I’m pretty excited to be part of the I Quit Sugar follow friday this weekend – check out an interview I did with them here.  I’m also taking over their Instagram – its happening right now, so be sure to follow along…

This hearty soup is featured on the I Quit Sugar website and is packed full of hearty vegetables, beans, and the dollop of pesto on top, really is a very delicious addition.  You can find the recipe here.

This recipe is adapted from Movida restaurant in Melbourne and it is so good!  It would make an impressive side dish, light lunch, or even main course.  The rich flavours are balanced beautifully by the sharpness of the quince and although it does take a little time to prepare, I promise it will be worth…

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This is my version of a recipe that I have made many time from the Vanilla Bean Blog.  I have simplified the recipe significantly, but the idea is the same and they are equally as delicious.  I use store-bought puff pastry to speed things up, rather than use the homemade honey spelt pastry in the original recipe (which is…

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This recipe is adapted from Movida restaurant in Melbourne and it is so good!  It would make an impressive side dish, light lunch, or even main course.  The rich flavours are balanced beautifully by the sharpness of the quince and although it does take a little time to prepare, I promise it will be worth…

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Ribollita is a Tuscan soup made with lot of veggies, white beans and bread.  It is super easy to make and doesn’t take too long.  It is a great dish for the entire family.  Puree/mash for baby and leave it chunky for bigger kids and the family.   Ribollita – meaning reboiled, is a great…

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What a treat these mini chocolate meringues are! They are not something I would offer my toddler regularly but they are a nice little treat, and would be great for special occasions such as birthday parties or at Christmas.

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Frozen banana pops with a healthy cocoa-tahini coating that not only tastes great, but it is good for you.  Sugar-free and a great snack option that the kids will love to help make.   You simply chop a banana into thirds and stick a paddle pop stick or skewer into the end and freeze for a few hours….

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Parfait’s are a favourite breakfast of mine.  They really are so easy to make and you can fill them with just about anything you have on hand.  This mango and puffed amaranth parfait is a new favourite combination.  Summery, light and so delicious.  It would also make a great healthy dessert.  Puffed amaranth is available…

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I had never tried Kohlrabi before making this dish.  I spotted it at my local organic store and bought two.  A purple one and a green one.  I googled it when I got home and realised that it is very similar to cabbage.   I am a huge coleslaw fan so I thought I would…

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A really simple cookie recipe that makes a great afternoon snack or even breakfast on the run.  Toddler approved.

Print Pin

• 110 g butter
• 250 g (1 1/4 cups) oats
• 125 g (1/2 cup) brown sugar
• 150 g (3/4 cup) flour
• 100 g (2/3 cup) raisins
• 5 tbls water

• Preheat oven to 180 degrees C (350 degrees F)
• Combine the oats and melted butter in a bowl
• Add the sugar, raisins and flour and mix. Mix in the water. The batter should be firm
• Make small balls of cookie mixture and flatten them on a baking tray lined with baking paper
• Bake in the centre of the oven for 12 minutes – cook longer for a crunchy cookie
• Let cool on a rack; serve

Makes about 16 cookiesSuitable for babies 12 months plus – due to the sugar

Suitable to freeze – simply let thaw on bench for a few minutes before serving

Adapted from Bebe Gourmet by Jenny Carenco