Glass containers by Little Lock 

Ginger Tapioca with Lychees and Mint

1. 200 g tapioca pearls (about a cup)
2. 1/2 teaspoon of finely grated ginger
3. 150 ml sweetened condensed milk
4. Tin or fresh lychees – about 10
5. 6 springs mint

1. Fill a saucepan with water and bring to the boil. Add the tapioca pearls, stirring occasionally to make sure they don’t stick. Simmer until they are almost completely transparent with just a small speck of white in the middle (around 10 minutes). Drain and refresh under cold water; add to a bowl and set aside
2. In another saucepan add the sweetened condensed milk and the ginger. Simmer over low heat for 5 minutes to allow the ginger to infuse. Then add to the tapioca pearls and stir to combine. Pour the mixture into individual pots and allow to cool in the fridge. The mixture will set slightly
3. Top each serving with a whole lychee and roughly chop the remaining lychees with the mint to also garnish the pots

1. You can freeze the mixture and simply warm in the microwave to serve
2. Use any fresh tropical fruit that you like
3. For a sugar free option – replace the sweetened condensed milk with just milk and use a sugar substitute to sweeten

Little Big H http://littlebigh.com/

Glass containers by Little Lock 

Ginger Tapioca with Lychees and Mint

1. 200 g tapioca pearls (about a cup)
2. 1/2 teaspoon of finely grated ginger
3. 150 ml sweetened condensed milk
4. Tin or fresh lychees – about 10
5. 6 springs mint

1. Fill a saucepan with water and bring to the boil. Add the tapioca pearls, stirring occasionally to make sure they don’t stick. Simmer until they are almost completely transparent with just a small speck of white in the middle (around 10 minutes). Drain and refresh under cold water; add to a bowl and set aside
2. In another saucepan add the sweetened condensed milk and the ginger. Simmer over low heat for 5 minutes to allow the ginger to infuse. Then add to the tapioca pearls and stir to combine. Pour the mixture into individual pots and allow to cool in the fridge. The mixture will set slightly
3. Top each serving with a whole lychee and roughly chop the remaining lychees with the mint to also garnish the pots

1. You can freeze the mixture and simply warm in the microwave to serve
2. Use any fresh tropical fruit that you like
3. For a sugar free option – replace the sweetened condensed milk with just milk and use a sugar substitute to sweeten

Little Big H http://littlebigh.com/

  Summer Fruit Puree & Stone Fruit Puree with Cinnamon and Star Anise 

H trying Vegemite for the first time.  He pulled a few funny faces and kept going!  I try to give Little Big H a bit of variety for breakie but I do find myself making a version of the below recipes quite a bit.  Most often he gets: Scrambled Eggs with Avocado, Bircher Muesli with Berries, Fruit Puree with…

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    BRIGHTON BEACH, MELBOURNE

Big H loves this salad and it is super easy and quick to make.  Shelling the broad beans is a little time consuming but you could use frozen shelled broad bean instead

I was searching the web looking for a pair of sun glasses for Little Big H and came across Babiators.com.  They have the coolest sunglasses for babies and young children.  I thought they wouldn’t stand a chance but they are flexible enough to withstand being bent out of shape and Little Big H seems to…

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This sweet and sour plum recipe is truly delicious; serve with cream, ice-cream, yoghurt, or it would make a lovely addition to trifle, pavlova, on top of cake or with meringues

I thought I should also note that this isn’t something that I would make often for H.  It contains both sugar and red wine – not very toddler friendly foods!  The alcohol is however thoroughly cooked off.  It is a desert that would be great served at a dinner party, possibly with the meringues mentioned above, and would satisfy the adults and children alike

Sweet and sour sugar plums

1. 400g sugar plums (or other type of plum), halved and pitted
2. 100g coconut sugar
3. 50ml red wine vinegar
4. 100ml red wine
5. 1/2 cup water
6. 2 each star anise and cinnamon quills
7. 1 vanilla bean, split, seeds scraped (alternatively use vanilla bean paste)
8. Zest of 1/2 lemon

1. Combine sugar, vinegar, wine, water, spices, vanilla and zest in a pan over low heat, stirring until sugar dissolves. Bring to the boil, then simmer until reduced by half. Add plums; cover with a lid and cook over very low heat for about 15 minutes. Using a slotted spoon transfer plums to a bowl. Return pan to medium heat and simmer for 5 or so minutes until the mixture is syrupy. Add syrup to plums, cover and refrigerate until chilled and ready to serve

Little Big H http://littlebigh.com/

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This sweet and sour plum recipe is truly delicious; serve with cream, ice-cream, yoghurt, or it would make a lovely addition to trifle, pavlova, on top of cake or with meringues

I thought I should also note that this isn’t something that I would make often for H.  It contains both sugar and red wine – not very toddler friendly foods!  The alcohol is however thoroughly cooked off.  It is a desert that would be great served at a dinner party, possibly with the meringues mentioned above, and would satisfy the adults and children alike

Sweet and sour sugar plums

1. 400g sugar plums (or other type of plum), halved and pitted
2. 100g coconut sugar
3. 50ml red wine vinegar
4. 100ml red wine
5. 1/2 cup water
6. 2 each star anise and cinnamon quills
7. 1 vanilla bean, split, seeds scraped (alternatively use vanilla bean paste)
8. Zest of 1/2 lemon

1. Combine sugar, vinegar, wine, water, spices, vanilla and zest in a pan over low heat, stirring until sugar dissolves. Bring to the boil, then simmer until reduced by half. Add plums; cover with a lid and cook over very low heat for about 15 minutes. Using a slotted spoon transfer plums to a bowl. Return pan to medium heat and simmer for 5 or so minutes until the mixture is syrupy. Add syrup to plums, cover and refrigerate until chilled and ready to serve

Little Big H http://littlebigh.com/

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Lychee & Watermelon Granita

1. 2 cups of chopped watermelon
2. 565g can lychee
3. 1 cup water
4. A few mint leaves (optional)

1. Pop a metal tray in the freezer
2. Drain lychees and add to a blender along with the watermelon, water and mint if using. Blend until smooth. (Depending on your type of blender you may have to strain the mixture with a fine sieve to remove any pulp). Pour into metal tray and freeze until partially set, about 3 hours. After 3 hours break up the ice that has formed with a fork and repeat this step every 30 minutes or so, for the next couple of hours until the granita has formed ice crystals

1. You could use any fruit in this recipe and if you like it a little sweeter add some sugar syrup to the mix.

Little Big H http://littlebigh.com/

Lychee & Watermelon Granita

1. 2 cups of chopped watermelon
2. 565g can lychee
3. 1 cup water
4. A few mint leaves (optional)

1. Pop a metal tray in the freezer
2. Drain lychees and add to a blender along with the watermelon, water and mint if using. Blend until smooth. (Depending on your type of blender you may have to strain the mixture with a fine sieve to remove any pulp). Pour into metal tray and freeze until partially set, about 3 hours. After 3 hours break up the ice that has formed with a fork and repeat this step every 30 minutes or so, for the next couple of hours until the granita has formed ice crystals

1. You could use any fruit in this recipe and if you like it a little sweeter add some sugar syrup to the mix.

Little Big H http://littlebigh.com/

Coconut and Puffed Amaranth Muesli Squares

1. 1/2 cup (50g) quinoa flakes
2. 2 cups (60g) puffed amaranth
3. 1/3 cup (50g) rice flour
4. 1/2 desiccated coconut
5. 1/2 cup sultanas
6. 1 1/2 cups dried apple (or any dried fruit you like)
7. 1/4 cup pepitas
8. 1/2 cup coconut oil
9. 2 eggs
10. 3/4 cup maple syrup

1. 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
2. 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

1. 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 Adapted from Donna Hay Magazine – Kids issue 11, 2014 Little Big H http://littlebigh.com/

I have a huge basil plant that was in need of a major prune, and this is the result.  Homemade, deliciously raw, broccoli and basil pesto.  Pesto it is a great way to get children who don’t like the look of vegetable to get a good serve.  You can stir it through pasta, add a dollop to soups, spread over roast chicken, use as a dip for crackers or simply eat as is – like my little guy is doing the last picture!  I also have a few other ideas so expect a few forthcoming post where I put it to good use…  

Raw broccoli and basil pesto

1. 1/2 cup olive oil
2. 1/2 medium sized broccoli, broken in to florets
3. 1 cup of packed basil leaves
4. 1 garlic clove
5. 1 cup of grated pecorino or parmesan cheese (I used a bit of both as I was finishing off what I had in the fridge)
6. 1/2 cup walnuts (you could use pine nuts, hazelnuts or slivered almonds)
7. juice of half a lemon
8. Salt and pepper to taste (about half a teaspoon is good)

1. Place all ingredients in a food processor and process until it reaches a pesto consistency. If it is a little dry add some additional olive oil while the machine is running or you could add a couple of tablespoons of water

1. Place into sterilised jars and keep in the fridge for about a week. Alternatively freeze in ice cube trays and take a couple of cubes out when needed

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 in to 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

Fried Chickpeas with rosemary and lemon

1. 250 gm dried chickpeas, soaked overnight in cold water; drained
2. Olive oil for frying
3. 1/4 cup rosemary (loosely packed)
4. 2 garlic cloves, thinly sliced
5. 1/2 teaspoon of sweet paprika
6. finely grated rind of a lemon, plus a few wedges to serve
7. Finely grated parmesan to serve

1. 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)
2. 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

1. Keep in an airtight container once cooled completely

Adapted from Gourmet Traveller Magazine – Annual Cookbook 2014 Adapted from Gourmet Traveller Magazine – Annual Cookbook 2014 Little Big H http://littlebigh.com/