September 2019

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• 1/2 chicken breast
• 1 cup sweet potato
• 1/2 cup carrot
• 1/4 cup leek
• 1/4 cup celery
• 3/4 cup milk
• 1 teaspoon butter

1. Wash and peal vegetables. Dice the chicken and vegetables. Add to steamer and steam for 15 min. In a saucepan bring the milk and butter to the boil. Once the chicken and vegetables are cooked discard cooking liquid. Add to blender with half the milk and blend. Add the remaining milk til you achieve the desired consistency

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• 400 g Beef eye fillet
• sesame seeds
• Lemon; cut into wedges to serve
• 6 skewers

For the marinade

• 2 tablespoons dry sherry
• 2 tablespoons kecap manin
• 2 tablespoons sugar
• 2 tablespoons minced ginger
• 3 garlic cloves , crushed
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons malt vinegar
• 1 teaspoon sesame oil

1. Combine all the marinade ingredients in a bowl and mix to combine. Dice the beef into the toddler bite size pieces and add to the marinade. Marinade for a couple of hours minimum or preferable overnight in the refrigerator
2. Soak the skewers in water (this prevents them from burning). Skewer the beef and cook on a hot grill plate or BBQ until nicely charred and cooked through. They won’t take very long, so keep an eye on them. Serve sprinkled with sesame seeds and lemon wedge

Makes 6 skewers

Adapted from marinade from Kylie Kwong

Who doesn’t love a sausage roll…  my little guy certainly does so I was keen to make a healthier version.  These veggie sausage rolls are made using chickpeas, carrots and feta and are super simple to make.

Simply add most ingredients to a food processor and then combine the remaining with your hands.  Add the mixture to your ready rolled puffed pastry, form into logs and cut in to whatever size you like. I like to keep them small.

Serve with tomato sauce or chutney and enjoy as a snack, at lunch time or even dinner with a simple salad.

They also freeze really well, just pop them back in the oven to defrost and become crispy again.

Serve these veggie sausage rolls with chutney or tomato sauce.  Store bought is fine or try my homemade fresh tomato sauce.

• 3 sheets ready rolled puff pastry
• 1 onion
• 400 gram tin chickpeas drained
• 2 carrots roughly sliced
• small handful fresh parsley
• 2 tbsp dried mixed herbs
• 2 eggs
• 3 slices wholemeal bread
• milk
• 100 grams feta (half a block)
• sesame seeds

1. Preheat oven to 180 degrees C (350 degrees F).  Remove pastry from freezer and allow to defrost on bench covered with a damp cloth

2. Add onion to the food processor and pulse to chop. Add to a large bowl.  Add chickpeas, carrot and parsley to the processor now and process until finely chopped.  Add to the bowl along with the onion.

3. Also add the dried herbs and 1 egg.  In a separate bowl add the bread and pour some milk over and allow to absorb.  Squeeze as much liquid out as possible and also add to the mixture.

4. Using your hands, mix until well combined.  Crumble the feta into the mixture and stir to combine.  Small chunks of feta are good. 

1. Cut a puff pastry sheet in half.  Add the chickpea mixture along the long edge (you can make them as big or as little as you like).  Add a little water along the edge and roll the pastry over to seal. 

2. Cut into 5 rolls and add to a lined baking tray.  Continue with the remaining mixture and pastry. 

3. Brush the rolls with the remaining egg (lightly beaten) and sprinkle with sesame seeds.

   Bake for 35 minutes or until golden brown. Serve warm with tomato sauce or chutney.

If you make my veggie sausage rolls, be sure to take a picture and upload to Instagram with the hashtag #littlebigh so I can check out your creation. xx

H and I had these little pea and broccoli fritters for lunch.  They are quick to make and packed full of veggies.  They would also be lovely for a light dinner.

I served them with a yoghurt dipping sauce because I know it’s always a winning combination with the little guy.   Whatever works right!  

The mixture makes 8 good sized fritters but you could go with a mini sized version and freezes what you don’t use to add to lunch boxes or as a quick lunch on the go. 

• 200 grams frozen green peas (approx 1 cup)
• 100 grams broccoli florets (about half a head of broccoli)
• 2 eggs; lightly whisked
• handful parsley; finely chopped
• 1 teaspoon turmeric
• Zest from 1 lemon
• 35 grams (1/4 cup) quinoa flour (or whatever flour suits)
• Coconut oil for frying
• Greek yoghurt and lemon to serve

1. Allow peas to thaw on the bench a little. Add the broccoli to a food processor and pulse until you achieve a rice like consistency. Add the peas and pulse to break them up – just a little.
2. Add to bowl with the eggs, parsley, turmeric, lemon zest and flour. Stir to combine.
3. Heat oil over medium heat and add a couple of tablespoons of the mixture to the pan. Flatten with the back of your spoon. Allow to cook a few minutes each side until just golden.
4. Serve warm with a dollop of yoghurt and a lemon wedge

Makes 8 medium sized fritters. Make mini fritters and freeze what you don’t use for another day.
If you don’t have a food processor you can use a grater for the broccoli or alternative finely chop. Use a fork to break the peas a little.

I have mentioned in previous posts that kids will to eat just about anything if you put it on a stick!

These lemony salt and pepper prawn skewers are no exception…  H loved them and I loved that they were easy, effortless and ready in 15 minutes.

The prawns are sprinkled with a lemony salt and pepper mixture and cooked on the BBQ for a few minutes.  You could add whatever herbs and spices you like.  If serving as finger food the dressing is optional but does add an extra hit of lemony goodness.  As a main serve alongside rice and roughly chopped mint.

Looking for more food on stick ideas? Try these…  Fruit skewers with coconut, Beef Skewers with sticky asian marinade, Frozen banana on a stick!

• 1/2 kg green king prawns, or as many as you like
• 1 tbsp sea salt flakes
• 1 tsp black pepper, freshly cracked, or to taste
• 1 lemon, zest only

• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• 1/2 tsp sugar

1. Soak skewers in water for 10 minutes minimum.  Peel and devein the prawns, leaving the tails intact.  Thread onto the skewers.

2. Combine the salt, pepper and lemon zest in a small bowl and sprinkle over the prawns.  Brush a BBQ or grill plate with olive oil and cook the prawns over hight heat until cooked through.  A few minutes each side is perfect. 

3. Serve immediately drizzled with the lemon sesame dressing if using.

1. Combine all ingredients in a small jar and shake. 

If serving as a main course serve alongside rice and roughly chopped mint. As a starter simple enjoy as is, with or without the dressing.

If you make my lemony salt and pepper skewers, be sure to take a picture and upload to Instagram with the hashtag #littlebigh so I can check out your creation. xx

I used a combination of purple and green asparagus here.  H and I were at the green grocer when he spotted purple asparagus and got super excited – like jumping up and down excited, I wish I could have recorded him.  It was super cute and me loving his enthusiasm for good food ended up buying a lot of asparagus…

So with all the asparagus I ended up buying, I decided to make asparagus and saffron risotto with the intention of making it a two for one meal, by using the leftovers the following night to make arancini – bonus!

For those of you with little munchkins running around I know risotto seems like an impossible task – so instead of standing in front of the stove for 30 or so minutes stirring away, add a few ladles at a time and then cover and come back in 5-10 minutes, give it a stir, add more stock and repeat until it has been all absorbed.  It may not be quite as creamy but it will be delicious.

• 3 bunches or asparagus (500g)
• 3 tablespoons olive oil
• 2 french shallots or 1 onion; finely chopped
• 1 clove garlic; finely chopped
• 2 cups arborio rice (400g)
• 1 cup white wine
• Pinch of saffron
• 6-8 cups stock (veggie or whatever you like)
• 1 cup parmesan cheese + extra to serve
• 3 tablespoons butter

1. Heat your stock in large saucepan and keep it warm. Break the woody ends off the asparagus and discard; then chop the asparagus into 2 or 3 (depending on the size of your asparagus). Set the asparagus tips to the side.
2. Add the oil, garlic and shallot to a large frying pan and sauté until softened. Add the rice and stir to coat in the oil. Add the wine and stir until it has absorbed. Add asparagus (expect the tips), saffron and a few ladles of stock and stir until absorbed. Continue adding a ladle at a time. Toward the end of cooking add the asparagus tips. The risotto is ready when all the stock is gone or the risotto is creamy and cooked through – but not mushy. About 25 minutes or so.
3. Add the butter and parmesan and stir until melted through. Serve with extra parmesan on top.

Super easy to make, these fish cakes with potato and dill are ready in no time, and if you have a little helper – even quicker!

Not counting the extra time to clean up the all the mess of course…

They are made with a classic flavour combo of potato and dill and make a healthy lunch or light dinner.  I roll the mixture into roughly 1/4 cup sized patties and pass them to my little guy to dip in the flour, egg and then finally the crumb mixture.  

The mixture is already cooked so you only have to cook them in the pan until they are golden brown and heated through. I also like to leave the mixture a little chunky so you get a bits of fish and potato.

I’ve crumbled the fish cakes in panko crumbs but you could use wholemeal breadcrumbs if you prefer.  If you would rather not use egg, leave them out of the recipe completely, then when it comes to crumbing, skip the flour and roll straight into the breadcrumbs.   

• 400 grams potato (about 3 large potatoes)
• 500 grams white fish
• 1 onion finely chopped
• 1 clove garlic minced
• 1/4 cup dill roughly chopped
• 1 tsp lemon zest
• 2 egg lightly whisked
• 2 tsp dijon mustard
• 100 grams panko crumbs

1. Peel, chop and boil the potatoes in boiling water until tender. Roughly mash with a fork.

2. Cook the fish in pan with a little oil until just cooked through. Once cooked, using your hands, separate the flakes.

3. Combine the potato, fish, onion, garlic, dill, lemon zest, 1 egg, mustard and season well. Form into 1/4 cup sized patties.  Dust in flour, dip in egg and then into the panko crumbs.

4. Fry patties in olive oil until golden brown. 

Makes about 8-10 depending on how big you make them.

Looking for an even simpler fish cake recipe?  Check out my mums salmon patties recipe that uses tin salmon and is equally as delicious. I grew up eating them and still love them 🙂

Be sure to take a picture if you make these Fish Cakes with Potato and Dill and upload to Instagram with the hashtag #littlebigh so I can check out your creation. xx

 You may have seen this recipe a million times on the internet, but I couldn’t resist putting it on the blog for anyone who hasn’t.  It is perfect for babies from 6 months old – and its delicious.   My favourite topping is mango and passionfruit but use whatever fruit is in season.

It takes less than a minute to make and is great for breakfast, as a snack or a healthy dessert.

• 1/2 cup milk (I used full cream organic cows milk but you could use; almond milk, coconut milk, rice milk, etc)
• 2 tbls chia seeds
• 1/2 tsp vanilla bean paste (or vanilla extract)

1. Combine all ingredients in a bowl – or even better a small mason jar that you can shake – cover and refrigerate
2. Stir / shake again in a few minutes so it doesn’t clump and again in about half an hour
3. Leave to set for 4 hours or make the night before
4. Stir once set to get rid of any lumps. Top with fruit and serve

Suggested toppings:Mango + Passionfruit. Berries, coconut, nuts and dried fruits, honey or maple Syrup, etc.

Omit the vanilla bean and add a tbls cocoa – yum!

Making custard at home is a really great option.  You can be guaranteed that it is sugar-free and free of all other nasties – something I am very particular about when feeding my son.

This is an easy custard recipe and baby will love it.  Stir though a little pureed fruit for a natural sweeter or simply enjoy as is.   For older children or for babies 12 months plus, you could stir through a little maple syrup.  Enjoy x

1. Vanilla Bean Custard 2. Rhubarb Custard 3. Lavender Custard 4. Coconut Custard with Caramelised Pineapple

5. Mango & Passionfruit Custard

Pickled veggies may not appear to be the most toddler friendly of dishes but my little one certainly approved.  The pickling liquid isn’t too heavy on the vinegar so give it a try, you can always add a little extra sugar if you think it is still too vinegary.

This is my favourite salad to serve with my teriyaki salmon recipe.  It just works so well with fish and the sweetness of the teriyaki.

• 1 large carrot;
• 1 large cucumber
• 4 small radishes
• 3 tablespoon of pickled ginger; finely sliced
• handful of mint or coriander; finely chopped.
• 100 ml rice wine vinegar
• 2 teaspoon sugar
• sesame seeds to garnish

1. Using a vegetable peeler (preferably one that cut into long matchsticks) slice the carrot and cut into matchstick size pieces. Do the same with the cucumber and discard the middle once you get to the seeds. Thinly slice the radish and also chop into matchsticks. Add all to a bowl along with the ginger and coriander.
2. Combine the vinegar and sugar in a saucepan and simmer for a couple of minutes. Cool slightly and add to the veggies. Toss well and refrigerate. Give the veggies another couple of turns when you think of it. Serve cold garnished with sesame seeds.

Pickled ginger is available from most supermarkets or you will find it at an asian supermarket