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

Moroccan lamb puff pastry triangles

1. 4 sheets puff pasty
2. 1 tablespoon oil
3. 1 onion; diced
4. 1 clove garlic; minced
5. 500 grams lamb mince
6. 2 teaspoon turmeric
7. 1 teaspoon ground coriander
8. 1 teaspoon cumin
9. 1/4 cup stock (or water)
10. 1 teaspoon salt
11. 1/2 cup mint; roughly chopped
12. 200 grams crumbly feta;
13. Egg white from 1 egg and a little water; as a wash for the pastry.

1. 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.
2. 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.
3. 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.

1. 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.

Little Big H http://littlebigh.com/

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

Moroccan lamb puff pastry triangles

1. 4 sheets puff pasty
2. 1 tablespoon oil
3. 1 onion; diced
4. 1 clove garlic; minced
5. 500 grams lamb mince
6. 2 teaspoon turmeric
7. 1 teaspoon ground coriander
8. 1 teaspoon cumin
9. 1/4 cup stock (or water)
10. 1 teaspoon salt
11. 1/2 cup mint; roughly chopped
12. 200 grams crumbly feta;
13. Egg white from 1 egg and a little water; as a wash for the pastry.

1. 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.
2. 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.
3. 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.

1. 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.

Little Big H http://littlebigh.com/

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

Moroccan lamb puff pastry triangles

1. 4 sheets puff pasty
2. 1 tablespoon oil
3. 1 onion; diced
4. 1 clove garlic; minced
5. 500 grams lamb mince
6. 2 teaspoon turmeric
7. 1 teaspoon ground coriander
8. 1 teaspoon cumin
9. 1/4 cup stock (or water)
10. 1 teaspoon salt
11. 1/2 cup mint; roughly chopped
12. 200 grams crumbly feta;
13. Egg white from 1 egg and a little water; as a wash for the pastry.

1. 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.
2. 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.
3. 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.

1. 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.

Little Big H http://littlebigh.com/

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

Moroccan lamb puff pastry triangles

1. 4 sheets puff pasty
2. 1 tablespoon oil
3. 1 onion; diced
4. 1 clove garlic; minced
5. 500 grams lamb mince
6. 2 teaspoon turmeric
7. 1 teaspoon ground coriander
8. 1 teaspoon cumin
9. 1/4 cup stock (or water)
10. 1 teaspoon salt
11. 1/2 cup mint; roughly chopped
12. 200 grams crumbly feta;
13. Egg white from 1 egg and a little water; as a wash for the pastry.

1. 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.
2. 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.
3. 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.

1. 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.

Little Big H http://littlebigh.com/

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

Moroccan lamb puff pastry triangles

1. 4 sheets puff pasty
2. 1 tablespoon oil
3. 1 onion; diced
4. 1 clove garlic; minced
5. 500 grams lamb mince
6. 2 teaspoon turmeric
7. 1 teaspoon ground coriander
8. 1 teaspoon cumin
9. 1/4 cup stock (or water)
10. 1 teaspoon salt
11. 1/2 cup mint; roughly chopped
12. 200 grams crumbly feta;
13. Egg white from 1 egg and a little water; as a wash for the pastry.

1. 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.
2. 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.
3. 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.

1. 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.

Little Big H http://littlebigh.com/

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

Moroccan lamb puff pastry triangles

1. 4 sheets puff pasty
2. 1 tablespoon oil
3. 1 onion; diced
4. 1 clove garlic; minced
5. 500 grams lamb mince
6. 2 teaspoon turmeric
7. 1 teaspoon ground coriander
8. 1 teaspoon cumin
9. 1/4 cup stock (or water)
10. 1 teaspoon salt
11. 1/2 cup mint; roughly chopped
12. 200 grams crumbly feta;
13. Egg white from 1 egg and a little water; as a wash for the pastry.

1. 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.
2. 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.
3. 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.

1. 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.

Little Big H http://littlebigh.com/

  Making raw halva truffles is a great rainy day toddler activity.  They are super easy to make and require no cooking.  H had a great time rolling the balls that I passed to him in either cocoa powder, sesame seeds or coconut.  Be warned however, it is a pretty messy activity, so a nice sunny…

Read More »

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…

Read More »

   Tomatoes are easily H’s favourite food so I knew he would love this dish.  I have found that by adding Big H’s favourite foods to new dishes he is more likely to try new things, and get used to new flavours more easily.   This dish is easy to prepare and the coriander lime dressing is lovely…

Read More »

It has been quite some time since I’ve posted a true baby food recipe, so I thought I would post this old favourite.  It is a recipe that I grew up on and still love, although we always had it with sugar, and lot of it.   It is amazing how things change when you have…

Read More »

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.  I also…

Read More »

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…

Read More »

I just had to include the picture above.  Check out the lower left hand corner.  It’s a baby Tyrannosaurus Rex!  I noticed it when I was going through my photos – too cute!  These shots were the best of the bunch, as that spice in the dish was everywhere and he was using it as…

Read More »

    We celebrated my babies 2nd Birthday on the weekend – can’t believe he is two already!  H had a wonderful time with his cousins and everyone was super surprised when we cut into his Birthday cake.   My original idea was to create a checkerboard cake out of the different colour layers, so it would also…

Read More »

Galettes are really simple to make and you can put any veggies you like in them.  I’ve used potato, broccoli and sage which are great together.  I also put some sage leaves on top to crisp up in the oven.  

The pastry I have made is also super simple and only takes 2 minutes to make in a food processor.  If you don’t have a food processor, use your hands, it will just take a little longer.  If you want to skip making the pasty all together, a store bought short-crust pastry would also work – but nothing beats homemade.

When making the pastry remember an Australian cup is 250 ml compared to an American cup which is 240 ml.  For most recipes it really doesn’t make a difference, but for pastry, sticking to the correctly quantities is key to a beautiful pastry.  Once you have added your cold water keep pulsing the mixture in the food processor until if forms a large ball.  Don’t be tempted to add more water (I’ve made that mistake once = huge fail!).  It will come together on its own.

Potato and broccoli galette with crispy sage

1. 1 1/2 cups (220g) of plain (all-purpose) flour
2. 1 teaspoon salt
3. 85 grams (6 tablespoon) butter; cut into small cubes
4. 1/4 cup ice cold water
5. Egg with a splash of milk; as a wash for the pastry

1. 600g potato (about 3 large potatoes)
2. 1 small head of broccoli
3. small bunch of sage, roughly chopped
4. olive oil
5. salt pepper

1. Place the flour and salt in a food processor and pulse to combine. Add the cubed butter and pulse until the butter is about the size of a pea. Add the cold water and keep pulsing until the dough comes together (as soon as it all comes together in a clump, its done. Don’t over process). Wrap in plastic wrap refrigerate for 30 minutes.
2. Flour your bench lightly and roll the pastry out to about 30cm (12 inches) in diameter.

1. Pre-heat oven to 200 degrees C (400 degrees F). Peel and parboil the potatoes whole. Allow to cool slightly and slice thinly. Break the broccoli in to florets and also slice so they are reasonably thin to allow you to layer the potato and broccoli.
2. Combine the potato, broccoli and sage in a large bowl or on a board, being careful not to break up the potato, and add a good few glugs of olive oil so everything is well coated. Season well with salt and pepper.
3. Place the filling in the centre of the pastry, layering the potato and broccoli, leaving a boarder to fold over the filling. Fold over the edges and secure with a little water if it isn’t sticking. Brush with the egg and milk mixture and bake for 50 minutes or until lovely and golden. Serve

Little Big H http://littlebigh.com/

Galettes are really simple to make and you can put any veggies you like in them.  I’ve used potato, broccoli and sage which are great together.  I also put some sage leaves on top to crisp up in the oven.  

The pastry I have made is also super simple and only takes 2 minutes to make in a food processor.  If you don’t have a food processor, use your hands, it will just take a little longer.  If you want to skip making the pasty all together, a store bought short-crust pastry would also work – but nothing beats homemade.

When making the pastry remember an Australian cup is 250 ml compared to an American cup which is 240 ml.  For most recipes it really doesn’t make a difference, but for pastry, sticking to the correctly quantities is key to a beautiful pastry.  Once you have added your cold water keep pulsing the mixture in the food processor until if forms a large ball.  Don’t be tempted to add more water (I’ve made that mistake once = huge fail!).  It will come together on its own.

Potato and broccoli galette with crispy sage

1. 1 1/2 cups (220g) of plain (all-purpose) flour
2. 1 teaspoon salt
3. 85 grams (6 tablespoon) butter; cut into small cubes
4. 1/4 cup ice cold water
5. Egg with a splash of milk; as a wash for the pastry

1. 600g potato (about 3 large potatoes)
2. 1 small head of broccoli
3. small bunch of sage, roughly chopped
4. olive oil
5. salt pepper

1. Place the flour and salt in a food processor and pulse to combine. Add the cubed butter and pulse until the butter is about the size of a pea. Add the cold water and keep pulsing until the dough comes together (as soon as it all comes together in a clump, its done. Don’t over process). Wrap in plastic wrap refrigerate for 30 minutes.
2. Flour your bench lightly and roll the pastry out to about 30cm (12 inches) in diameter.

1. Pre-heat oven to 200 degrees C (400 degrees F). Peel and parboil the potatoes whole. Allow to cool slightly and slice thinly. Break the broccoli in to florets and also slice so they are reasonably thin to allow you to layer the potato and broccoli.
2. Combine the potato, broccoli and sage in a large bowl or on a board, being careful not to break up the potato, and add a good few glugs of olive oil so everything is well coated. Season well with salt and pepper.
3. Place the filling in the centre of the pastry, layering the potato and broccoli, leaving a boarder to fold over the filling. Fold over the edges and secure with a little water if it isn’t sticking. Brush with the egg and milk mixture and bake for 50 minutes or until lovely and golden. Serve

Little Big H http://littlebigh.com/

Galettes are really simple to make and you can put any veggies you like in them.  I’ve used potato, broccoli and sage which are great together.  I also put some sage leaves on top to crisp up in the oven.  

The pastry I have made is also super simple and only takes 2 minutes to make in a food processor.  If you don’t have a food processor, use your hands, it will just take a little longer.  If you want to skip making the pasty all together, a store bought short-crust pastry would also work – but nothing beats homemade.

When making the pastry remember an Australian cup is 250 ml compared to an American cup which is 240 ml.  For most recipes it really doesn’t make a difference, but for pastry, sticking to the correctly quantities is key to a beautiful pastry.  Once you have added your cold water keep pulsing the mixture in the food processor until if forms a large ball.  Don’t be tempted to add more water (I’ve made that mistake once = huge fail!).  It will come together on its own.

Potato and broccoli galette with crispy sage

1. 1 1/2 cups (220g) of plain (all-purpose) flour
2. 1 teaspoon salt
3. 85 grams (6 tablespoon) butter; cut into small cubes
4. 1/4 cup ice cold water
5. Egg with a splash of milk; as a wash for the pastry

1. 600g potato (about 3 large potatoes)
2. 1 small head of broccoli
3. small bunch of sage, roughly chopped
4. olive oil
5. salt pepper

1. Place the flour and salt in a food processor and pulse to combine. Add the cubed butter and pulse until the butter is about the size of a pea. Add the cold water and keep pulsing until the dough comes together (as soon as it all comes together in a clump, its done. Don’t over process). Wrap in plastic wrap refrigerate for 30 minutes.
2. Flour your bench lightly and roll the pastry out to about 30cm (12 inches) in diameter.

1. Pre-heat oven to 200 degrees C (400 degrees F). Peel and parboil the potatoes whole. Allow to cool slightly and slice thinly. Break the broccoli in to florets and also slice so they are reasonably thin to allow you to layer the potato and broccoli.
2. Combine the potato, broccoli and sage in a large bowl or on a board, being careful not to break up the potato, and add a good few glugs of olive oil so everything is well coated. Season well with salt and pepper.
3. Place the filling in the centre of the pastry, layering the potato and broccoli, leaving a boarder to fold over the filling. Fold over the edges and secure with a little water if it isn’t sticking. Brush with the egg and milk mixture and bake for 50 minutes or until lovely and golden. Serve

Little Big H http://littlebigh.com/