Combine the eggs and milk and whisk to combine. Add the vanilla and maple; whisk until the maple has dissolved.
Add ramekins to a heat proof dish and add hot water to come halfway up the sides of the ramekins. Bake at 180 degrees C for 20 – 30 minutes. They should be still slightly wobbly in the middle. Allow to cool and serve.
Suitable for babies 12 months plus. Omit the maple syrup for younger babies.
Good old fashioned Aussie rissoles. A quick Google search tells me they are actually of French origin, but nevertheless, most Aussie kids grew up eating them and they are often on the menu when I visit mum. My mum’s rissoles are simple to make with minimal ingredients but full of flavour. You can add your…
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My healthyish ricotta pancakes are made using wholemeal spelt flour, eggs, milk, fresh ricotta and baking powder. That’s it! I have added no sugar because if you are going to smother them in maple – like I have, then it really isn’t required. But if you prefer, add your sweetener of choice to the mix….
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Ciao from isolation…. never thought I would ever write that sentence – but more about that later. First the food. I have a classic French Quiche recipe for you today. Quiche is wonderfully versatile and super easy to make. I have used caramelised onions, beautifully ripe tomatoes and for a slight Italian twist, dollops of…
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It may be getting cold here is Firenze but the city is more beautiful than ever. The Christmas light are up all over the city, there are idyllic Christmas markets with mulled wine and delicious treats, and Harry said to me yesterday that he loves Florence. This made me so happy! Harry and I have…
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Dinner ready in 10 minutes? Pasta al limone is for you…. But first… yes I finally did it. I moved us both to Florence Italy. My son H and I are both on this amazing Italian adventure. It has been just over two months and it still feels like a dream. Food is my passion but I have…
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Chocolate mousse is my current addiction… and there will be none of that healthy avocado cocoa business here… this is a traditional French chocolate mousse – dark chocolate, eggs, sugar, butter and vanilla. It’s velvety, thick and super rich but also somewhat light and fluffy! I could eat the entire bowl on my own! It’s easy to…
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I’m sharing another H favourite with you today. Pappardelle bolognese with lot of hidden veggies. The rich bolognese sauce will feed about 6 people or freeze what you don’t use for another time. I always have some in my freezer ready to go. An important step when making this dish is to get a nice…
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I’m sharing a simple recipe with you today – perfect stove top popcorn. Who doesn’t love salty buttery popcorn! It’s a H favourite so I make it often, minus the butter. I use coconut oil instead and it works a treat. I of course have nothing against butter, so feel free to melt a little…
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It has been so long since I have cooked lamb shanks – I’m not sure why! There is something so satisfying about cooking a tough piece of meat and turning it into something super tender and melt-in-your-mouth. This dish is just that… the tomatoes and spices produce a rich chunky sauce, and the chickpeas add…
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These pretty little roasted rhubarb chia pots make a wonderful breakfast or healthy dessert. The rhubarb is roasted with strawberries, orange juice, zest and a good drizzle of honey – the only sweetener in this recipe. The chia pudding has 3 ingredients only and will thicken in the fridge after an hour or so. I…
Coriander – a couple of tablespoons of chopped coriander or to taste
1 onion
1/2 teaspoon garlic paste – or the fresh stuff if you have it
1 egg
2 slices of wholemeal bread
A good splash of milk
Oil for frying (coconut, grape seed oil are great)
Chop all ingredients roughly and place them in a food processor. Pulse the processor until all the ingredients are finely chopped
Heat a frying pan over medium heat and add the oil. Using a teaspoon and your hands form little balls from the mixture and add to the frying pan
Cook on all sides until nice and golden and they are cooked through
If you don’t have a food processor
Grate the carrot and finely chop all other ingredients. You could also try adding meat to a blender to get a fine consistency (or alternatively use lamb mince). Combine and continue with the above steps.
You could use any veggies in this dish. Zucchini would be great. Also try adding spices like cumin or a mild paprika
1 tsp of vanilla bean paste (alternatively use a vanilla bean or vanilla extract)
1/2 tsp cinnamon
Lavender Custard (see previous post)
Peel, core and quarter the pears. Add to a saucepan along with the vanilla bean paste, cinnamon and enough water to cover the pears. Simmer until tender.
Once it has cooled a little, add a good dollop of lavender custard and serve
3/4 cup natural yoghurt (or use you favourite fruit yoghurt and use only 3/4 cup sugar)
1/2 cup oil
1 cup sugar
1 1/2 cups self raising flour
2 eggs
pinch of salt
2 handfuls of white chocolate chips
1 bunch rhubarb
Pre-heat oven to 180 degrees C (350 degrees F)
Combine all ingredients in a large bowl (excluding the rhubarb), stir with a wooden spoon until thoroughly combined
Grease your cake pan, either individual like I’ve used, or a single loaf tin
Add half the batter to the tin and then add a few pieces of rhubarb. Add another layer of batter and then a single piece of rhubarb on top
Bake for 25 minutes. (If using a single loaf tin, baking time can increase up to 45 min depending on the thickness of the mixture). Test by inserting a skewer into the centre. If it come out clean its ready
Turn out onto a cake-cooling tray; best serve warm
Suitable for children 12 months plus, due to the sugar
These little cakes freeze really well. Simply let defrost on the bench before serving.
1 1/2 cups dried apple (or any dried fruit you like)
1/4 cup pepitas
1/2 cup coconut oil
2 eggs
3/4 cup maple syrup
Pre-heat oven to 160 degrees C (325 degrees F). Line a 20cm x 30cm slice tin with non-stick paper. Place the quinoa flakes, puffed amaranth, rice flour, coconut, sultanas, apple and pepitas in a large bowl and mix to combine. Whisk together the coconut oil, eggs and maple; add to the puffed amaranth mixture and stir until well combined
Spoon mixture into the prepared tin and use the back of the spoon to smooth the surface. Bake for 40 minutes or until golden brown and set. Cool in tin for 15 minutes, transfer to the fridge and chill until firm. Slice into squares and serve
Will keep in the fridge for a week. Or they freeze really well. Puffed amaranth is available from health food stores Adapted from Donna Hay Magazine – Kids issue 11, 2014
Add all ingredients to a food processor. Process until the mixture resembles a fine crumb. Press together with your hands to see it will stick together once rolled. If its too dry add a little extra coconut oil. 1 teaspoon at a time.
Roll into 1 tablespoon sized balls and coat in extra coconut, hemp seeds or chia seeds.
*optional – icing sugar to resemble snow – sprinkled on top
Pre-heat oven to 100 degrees C (210 degrees F). Add the egg whites to a clean dry bowl. Whisk until soft peaks have formed. Slowly add the caster sugar and continue whisking for about 10 minutes or until the meringue looks super glossy and is no longer gritty from the sugar. Add vinegar and whisk to combine. Add 1/2 to 1 teaspoon of the pandan paste and fold through. You don’t want it too green!
Add a large star tip to your pipping bag. To create a swirl in the meringue, like you can in my pictures. Add a drop or two of the pandan paste to the inside of your pipping bag and then add the meringue.
Line a baking tray with baking paper. I pipped a circle and then a blob of meringue on top. To create a tree like shape I then pipped around the blob in an upward motion to create a tree like shape.
Bake for 1 hour 30 minutes for the meringue to be crispy on the outside and slightly chewy/marshmallow on the inside. If you like your meringue to be completely set and crispy you will need to bake them for an extra 30min to an hour. Allow to cool completely
Sprinkle lightly with icing sugar and serve
Makes 10 – 12 depending on how big you make them. I made mine about 6 cm (2 1/2 inches) wide.Make up to two days ahead and store in an airtight container.
The gold flecks you see on my trees are little edible stars. Used for decorating cupcakes.
200 g chicken breast or thigh cut into bite-sized pieces (or chop extra fine for baby)
2 teaspoons sake (optional)
2 teaspoons Japanese soy sauce (salt reduced)
1 leek , finely sliced
1 carrot , sliced or finely chopped for baby
A handful of spinach , finely chopped
A handful of arame – Japanese sea vegetable (you could substitute with a tablespoon of dashi granules if you are unable to find arame. If using dashi add to custard mixture below)
For the Custard
2 1/2 cups (625ml) water
1 tablespoon Japanese Soy Sauce
4 eggs
Place chicken pieces in 4 heatproof bowls. Combine sake and soy and divide between each bowl
Divide the vegetables between the 4 bowls
To make the custard
Combine eggs, water and soy in a jug, pour custard into the 4 bowls
(if using dash granules dissolve in a little boiling water and add the custard mixture, strain equal amounts into the 4 bowls)
Cover bowls with foil, place then in a steamer and cook on high for 30 minutes
Depending on your bowl size you may want 6 bowls to allow the chicken and vegetables to come only half way up the bowl – this will allows enough of the custard mixture in each bowl. Adapted from The essential asian cookbook
finely grated rind of a lemon , plus a few wedges to serve
Finely grated parmesan to serve
Generously cover chickpeas with water in a saucepan, bring to the boil over medium heat and cook until tender (about 50 minutes). Then drain and and spread on a tray lined with baking paper to dry (30 minutes or so, it will help prevent the chickpeas from splitting in the hot oil)
Heat 1 cm of oil in a frying pan over medium-high heat, until just simmering. Add the chickpeas and cook stirring often until golden (about 5 minutes). Add the rosemary, and garlic and cook for a further minute. Add the lemon, stir, then strain through a metal sieve into a heatproof bowl. Sprinkle with the paprika and stir to combine. Generously season and top with the parmesan. Serve hot with a lemon wedge or they are equally delicious served cold
Keep in an airtight container once cooled completely Adapted from Gourmet Traveller Magazine – Annual Cookbook 2014
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