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/

H and I have been doing a stack of baking lately – homemade bread, pizzas, cakes and muffins.  I think the winter weather has something to do with it!  I’ve experimented a lot with muffin recipes and I have to say, I think I’ve found a winner.  These healthy zucchini, corn and tomato muffins are easy…

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Labneh or yoghurt cheese is so easy to make and it is delicious.  It has a smooth and creamy consistency and a slight tangy taste.  It’s great spread on crackers with a sprinkle of sumac – I also love a sprinkle of good quality sweet paprika and so does H.  I can see this being a staple in my…

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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…

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Broccoli is my favourite green vegetable and H is a pretty big fan as well.  In this recipe the broccoli taste is very subtle because of the huge amount of herbs, but I love that there is another veggie in there. I very quickly pulsed the broccoli in a food processor to achieve a rice like consistency and then cooked…

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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…

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I’m pretty excited to be part of the I Quit Sugar follow friday this weekend – check out an interview I did with them here.  I’m also taking over their Instagram – its happening right now, so be sure to follow along… This hearty soup is featured on the I Quit Sugar website and is packed full of hearty vegetables, beans,…

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Everyone loves fries right?  My little guy certainly does.  I don’t make them often because H will go straight for them, and its often hard to get him to eat anything else, but when I do, I love to add herbs and spices.   These sweet paprika fries make a tasty alternative and being oven roasted they are…

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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/  

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/  

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/  

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/  

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/  

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/