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Quinoa Granola – It’s a bit of an understatement to say I love this stuff.  I’ve made it so many times now and it never lasts very long.  I eat it as is with yoghurt for breakfast or as pictured here as a topping for chia pudding.  I also love it on top of ice-cream with another drizzle of maple syrup!  The toasted quinoa adds a lovely nutty taste and it is super crunchy.  I have added currants but you could leave the fruit out or add whatever you like – figs, sultanas, raisins, dates, etc.

It also got a big tick from H –  I filmed him making a batch entirely on his own (measurements and all) but my video skills are so bad I decided to photograph it instead! 

1. 1 cup white quinoa
2. 1 cup old fashioned oats (not quick oats)
3. 2 1/2 tablespoons coconut oil; melted
4. 1/4 pepitas
5. 1 – 2 tablespoons maple syrup
6. 2 tablespoon chia seeds
7. 1/4 cup currants

1. Preheat oven to 160 degrees C (320 degrees F)
2. Place all the dry ingredients in a bowl except for the currants and mix to combine. Add the maple syrup and mix and then the coconut oil and mix straight away to coat the mixture.
3. Spread out on a baking try lined with baking paper and bake for about 40-45 minutes or until golden. Allow to cool and add the currant. Keep in an airtight container in the cupboard or fridge (see note)

1. If using coconut oil and it is cold where you live, it will start to set when it is added to the mixture – so work quickly. Once cooked it will keep in the cupboard but if it is particularly hot where you live, the coconut oil will melt so you may want to keep it in the fridge.

Little Big H http://littlebigh.com/  

  I’m excited to show you a little of where I grew up and spent most weekends as a teenager.  The beautiful beaches of Newcastle.  My girlfriends and I would catch the train every weekend into town and go to the beach.  My family still live in Newcastle so I go back home often.  I…

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H and I went to the Northside Produce Market last weekend and bought these gorgeous fresh figs.  It was our first time there but we will definitely be going back.  We also bought a huge box of cherries, rhubarb, golden beets, zucchini flowers and H’s favourite, tomatoes… NORTHSIDE PRODUCE MARKET , NORTH SYDNEY  

 H and I recently visited Canoelands Orchard and picked our own nectarines and plums.  It was a great day out and only a 50 minute drive from Sydney.  H picked most of the fruit – about 4 kgs, and had so much fun doing it.  They are truly the freshest, most delicious tasting nectarines and plums…

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Mascarpone cheese is incredibly easy to make and its a lot of fun.  It only requires two ingredient and about 10 minutes of effort for thick, creamy and delicious mascarpone cheese the next morning.  

A lot of recipes on the web call for heavy cream, which in Australia is most similar to pure cream.  Don’t use thickened cream as it often contains a thickener such as gelatine.  Pure cream works beautifully, just make sure it contains a minimum of 35% milk fat. Once you have heated it on the stove, leave it to cool to room temperature before adding it to the cheesecloth, if a little of the mixture strains straight through its ok, it will settle and the whey will slowly strain away over night (a few tablespoons only) and in the morning you will have mascarpone cheese. 

How to make mascarpone cheese

1. 2 cups pure cream – minimum 35% milk fat (heavy cream for my US friends)
2. 1 tablespoon of fresh lemon juice

1. Add the cream to a saucepan and slowly bring the temperature up to 82 degrees C (180 degrees F). (I used a candy thermometer) Simmer at this temperature for 3 minutes, giving an occasional stir
2. Add the lemon juice, stir and simmer for a further 3 minutes at 82 degrees C (180 degrees F).
3. Leave to cool for about 45 minutes. Sit a fine strainer over a bowl and cover with 4 layers of cheesecloth. Pour the mixture in and refrigerate over night. It will be ready to use in the morning

Little Big H http://littlebigh.com/

Mascarpone cheese is incredibly easy to make and its a lot of fun.  It only requires two ingredient and about 10 minutes of effort for thick, creamy and delicious mascarpone cheese the next morning.  

A lot of recipes on the web call for heavy cream, which in Australia is most similar to pure cream.  Don’t use thickened cream as it often contains a thickener such as gelatine.  Pure cream works beautifully, just make sure it contains a minimum of 35% milk fat. Once you have heated it on the stove, leave it to cool to room temperature before adding it to the cheesecloth, if a little of the mixture strains straight through its ok, it will settle and the whey will slowly strain away over night (a few tablespoons only) and in the morning you will have mascarpone cheese. 

How to make mascarpone cheese

1. 2 cups pure cream – minimum 35% milk fat (heavy cream for my US friends)
2. 1 tablespoon of fresh lemon juice

1. Add the cream to a saucepan and slowly bring the temperature up to 82 degrees C (180 degrees F). (I used a candy thermometer) Simmer at this temperature for 3 minutes, giving an occasional stir
2. Add the lemon juice, stir and simmer for a further 3 minutes at 82 degrees C (180 degrees F).
3. Leave to cool for about 45 minutes. Sit a fine strainer over a bowl and cover with 4 layers of cheesecloth. Pour the mixture in and refrigerate over night. It will be ready to use in the morning

Little Big H http://littlebigh.com/

This is a really easy dish to prepare and it has a wonderful flavour for not a whole lot of effort.  To speed things up you could use a pressure cooker…  

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 This is a simple dish that is packed full of flavour.  If you are keen to try the no knead bread recipe you will have to start it the night before.  It may look like a lot of steps, but once you have does it once, it really is very easy.  It also require a heavy oven proof pot

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 This is my go to super easy lunch/dinner for Little Big H if I haven’t had time to prepare anything.  He loves it and its ready in 15 minutes. It’s best served cold, so make it ahead of time if you can.  If you don’t have a lots of fresh veggies on hand, it’s just as tasty with a stack of frozen peas and mint!

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I’m excited to show you a little of where I grew up and spent most weekends as a teenager.  The beautiful beaches of Newcastle.  My girlfriends and I would catch the train every weekend into town and go to the beach.  My family still live in Newcastle so I go back home often.  I have a lot of great memories here that I will pass onto my little guy.  He just loves the water and the ocean baths are perfect for little people, with shallow water that is super warm.  These golden, super crunchy chickpeas are the perfect snack to take along.

NEWCASTLE OCEAN BATHS, NEWCASTLE NSW

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These yummy little balls were inspired after a recent attempt at Jamie Oliver’s no bake vegan slice. It turned out to be a winner and really satisfied that afternoon chocolate craving (mine of course not Little Big H’s!).  They are raw no bake balls suitable for toddlers (although they do contain lot of nuts, so if you haven’t given your little one nuts before, then this recipe isn’t for you).  They have a delicious chewy centre with a chocolate chia coating

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 This really is a deliciously healthy snack, dessert or even breakfast.  I froze the remainder to see how it would stand up to being defrosted and reheated, and it was perfect.  So double the recipe if you like and freeze what you don’t use for another day – enjoy…

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I let Big H try the chocolate dipped oranges but I am keeping sugar to a minimum for as long as possible – so basically he gets just the orange and I get the chocolate dipped ones!  Be warned they are totally addictive.  I bought the dehydrator some time ago with the sole purpose of making these – they are that good!

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 This is my go to super easy lunch/dinner for Little Big H if I haven’t had time to prepare anything.  He loves it and its ready in 15 minutes. It’s best served cold, so make it ahead of time if you can.  If you don’t have a lots of fresh veggies on hand, it’s just as tasty with a stack of frozen peas and mint!

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I couldn’t resist buying these super cute minikin pumpkins.  I have stuffed them with pearl barley and mixed veggies and it did quite nicely for a healthy dinner

Slice into portions or scoop out the flesh and mash for your little one

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 This is a subtle tasting smoothie with blueberries and rock melon – perfect for younger babies.  (Suitable for babies from 6 months of age, if you have introduced all the components individually)

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 My little man has been off his food due to croup, so I made him a smoothie that I knew he would love.  Its packed full of goodness, but it still tastes great.  H loved it… 

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A delicious green smoothie that isn’t at all leafy tasting.  H just loves it – he finished the glass in a matter of minutes!

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This is a really easy dish to prepare and it has a wonderful flavour for not a whole lot of effort.  To speed things up you could use a pressure cooker…  

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These little corn fritters are perfect as a starter to a main meal or they make a great light lunch.  You could also make them mini sized and serve them as finger food at your next party, topped with smoked salmon and a dollop of creme fraise

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 This is a really easy panna cotta to make, with much less sugar than normal – perfect for the little ones.  You could top it with any fruit you like or simply enjoy as is

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 This is a subtle tasting smoothie with blueberries and rock melon – perfect for younger babies.  (Suitable for babies from 6 months of age, if you have introduced all the components individually)

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A delicious compote that is great eaten on its own, or we like it on our porridge of a morning

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I’m very excited to be sharing my very first guest post with you all, on a great blog called  Never the Same Spice Twice.  I have 3 new recipes suitable for babies 6 months plus.  

Check it out here…

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

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Super light and crispy kale chips make a delicious snack.  Kale is one of the healthiest vegetables around, and is particularly high in vitamin K, A, and C 

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With consecutive 42 degree days in Melbourne this week, I was keen for somethings chilled, and this was the result. A silky smooth chilled soup.  I wasn’t sure that Big H would go for the aniseed taste of the fennel but he did!

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