This is a delicious breakfast, dessert or healthy afternoon snack for Little Big H, with no cooking involved.   I like to swirl the mango raspberry and yoghurt rather than mix it all together, that way Little Big H gets a different taste with every mouthful.   He just loves yoghurt.  I always serve him…

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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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• 1/4 medium rockmelon (cantaloupe)
• 1/2 cup fresh blueberries
• a good dollop of organic natural yoghurt
• 1/2 cup organic milk
• little slash of maple syrup (optional – after 12 months of age)

• Remove the skin and seeds from the rock melon and roughly chop. Place in a blender with the other ingredients, and blend until smooth

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.

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

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

• 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.
• Flour your bench lightly and roll the pastry out to about 30cm (12 inches) in diameter.

• 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.
• 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.
• 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

H and I had these little pea and broccoli fritters for lunch.  They are quick to make and packed full of veggies.  They would also be lovely for a light dinner.

I served them with a yoghurt dipping sauce because I know it’s always a winning combination with the little guy.   Whatever works right!  

The mixture makes 8 good sized fritters but you could go with a mini sized version and freezes what you don’t use to add to lunch boxes or as a quick lunch on the go. 

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• 200 grams frozen green peas (approx 1 cup)
• 100 grams broccoli florets (about half a head of broccoli)
• 2 eggs; lightly whisked
• handful parsley; finely chopped
• 1 teaspoon turmeric
• Zest from 1 lemon
• 35 grams (1/4 cup) quinoa flour (or whatever flour suits)
• Coconut oil for frying
• Greek yoghurt and lemon to serve

• Allow peas to thaw on the bench a little. Add the broccoli to a food processor and pulse until you achieve a rice like consistency. Add the peas and pulse to break them up – just a little.
• Add to bowl with the eggs, parsley, turmeric, lemon zest and flour. Stir to combine.
• Heat oil over medium heat and add a couple of tablespoons of the mixture to the pan. Flatten with the back of your spoon. Allow to cook a few minutes each side until just golden.
• Serve warm with a dollop of yoghurt and a lemon wedge

Makes 8 medium sized fritters. Make mini fritters and freeze what you don’t use for another day.
If you don’t have a food processor you can use a grater for the broccoli or alternative finely chop. Use a fork to break the peas a little.

Good Old-Fashioned Aussie Rissoles 🇦🇺 A quick Google search tells me they’re actually of French origin — but regardless, most Aussie kids grew up eating them, and they’re almost always on the menu when I visit Mum. Her rissoles are simple, made with just a few basic ingredients, but they’re full of flavour. You can…

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These strawberry and coconut muesli bars are a real winner.  They are super easy to make and always work out beautifully.  I have used strawberries because there seems to be an abundance of them in Australia at the moment, they are super cheap, super tasty and we can’t get enough of them.  You can substitute what’s in season in your part of the world – think stone fruit like plums, apricots, cherry or even pineapple, pear and apple would work well.  Enjoy xx

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• 1 1/2 cups (150g) oats (old fashioned oats, not quick oats)
• 1 3/4 cup flour
• 1/2 cup coconut
• 1 tablespoon chia seeds
• 1/4 cup currants
• pinch of salt
• 1/2 cup sugar (optional or use a sugar alternative)
• 250 g butter; melted
• 250 g punnet strawberries

• Pre-heat oven to 200 degrees C (400 degrees F). Combine all dry ingredients in a large bowl (not the butter or strawberries). Add the melted butter and stir to combine, then use your hands to make sure its all incorporated. The mixture should form a large ball when you press it together. (If it is crumbling apart you may need a little more butter).
• Take 3/4 of the mixture and press into a slice tray sized 25cm x 18cm, lined with baking paper. Press down really firmly with your hands.
• Wash and slice the strawberries. Place on top of your slice and then take the remaining mixture and sprinkle over the top. Press down with your hands again. Its fine if there are strawberries poking though the mixture. Bake for 30-35 minters or until lovely and golden. Allow to cool on the bench and then place in the fridge. Slice and serve.

Makes 15 squares. Suitable to freeze.

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• 250 g of potato (I used red potatoes and sweet potato); washed and cut into baby bite sized pieces
• 2/3 cup peas
• 1 medium onion , finely chopped
• 1/4 cup chopped prosciutto
• 1/4 teaspoon saffron threads , crumbled between your fingers
• 6 large eggs
• 2 tablespoons of extra virgin olive oil , divided
• Fine grain sea salt and freshly ground black pepper (optional)

• Cook potatoes in a saucepan for about 7 minutes or until the potatoes are tender but not mushy
• Add in the peas and cook until barely tender, about 2 minutes. Drain and set aside to cool slightly
• Heat 1 tablespoon of oil in an oven proof 20cm frying pan (9 inch skillet) over medium heat. Add the onion and cook until softened, but not browned, about 8 minutes. Add the saffron and cook until aromatic, about 1 minute. Set aside to cool.
• Beat the eggs with a 1/2 teaspoon of salt and some freshly ground black pepper. Mix in the peas, potatoes, prosciutto and the onion mixture. Wipe the frying pan clean
• Move an oven rack to the top position and heat the grill (broiler)
• Heat the remaining tablespoon of oil in the cleaned frying pan over medium heat. Once the pan is hot add in the egg mixture and cook, occasionally sliding a spatula around the edges of the pan to loosen the omelette. Cook until the bottom/sides of the omelet are golden (the eggs are still runny just on the top), about 8 minutes
• Place the pan under the pre-heated grill and cook until just golden brown on top and set 3 – 5 minutes
• Allow to cool. The omelette can be cooled to room temperature or even chilled for several hours if desired
• Cut the omelette into wedges or into 1 inch squares to serve

Will keep in the freezer for 3 months Adapted from Kitchen Culinaire  

I often serve gougères (aka delicious french cheese pastries) as an appetiser at dinner parties – everyone loves them, H included – they are really good! Serve them as is or cut in half and fill with what ever takes your fancy. I have always found they work out best mixing by hand but you could give…

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I grew up eating my mums salmon patties and they are a family favourite.  They are so comforting and remind me of home.   They are so simple to make and are a great first finger food for little folks.  I have made these mini sized so they are easy for H to pick up.   The mixture…

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 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 from 6 months old – and its delicious.   My favourite topping is mango and passionfruit but use whatever fruit is in season. It takes…

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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 meat-free dinner. Slice into portions or scoop out the flesh along with the pearl barley and mash for your little one.

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  My toddler loves them and I’m sure you little ones will too.  Just make sure they are nice and crisp.  That way they just melt in your mouth…

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

 This is a really tasty dish and it was a huge hit with H.  You could substitute the vegetables in the recipe for ones you already have in the fridge.  You could also prepare ahead of time and keep in the fridge until ready to steam and serve.

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 lots of it.   It is amazing how things change when you have…

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A delicious compote of peach, apples and spices.  It is lovely eaten on its own, or we like it on our porridge of a morning.   Freeze in ice cube trays and take portions out as you need them.  Compotes are a great why to introduce spices to your little one.

Beautiful Berry Coulis – sugar free Chicken with Apples and Thyme –  such as great combination Delicate white fish with fennel and grapes   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…

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This is a delicate tasting puree and a great introduction to fish for your baby.  Any delicate tasting white fish will be fine in the recipe and combined with the witlof (Belgian endive) it is a lovely combination.

This is my idea of summer – A refreshing puree of lychee, pineapple & apricot.  Perfect for baby and the entire family.   No cooking which is always a bonus and could be served as a snack or with a dollop of natural yoghurt for breakfast. Baby will love it…

Now that Big H is 10 months old it won’t be long before he is eating dinner with the family (no separate kids meals for us!).  So as often as I can I like to give Big H what we are having for dinner – only puréed. It has been a challenge to avoid adding salt/sugar to…

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Making custard at home is a really great option.  You can be guaranteed that it is sugar-free and free of all other nasties – something I am very particular about when feeding my son. This is an easy custard recipe and baby will love it.  Stir though a little pureed fruit for a natural sweeter…

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Summer Fruit Puree with mango, banana, passionfruit and peach.  Simply added to a blender and pulsed til smooth.  No cooking required.  Baby will love it and so will you.   The Stone Fruit Puree with Cinnamon and Star Anise is simmered on the stove top until tender so the spices can infuse the mixture.  It is a…

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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 also better for you. Enjoy… 

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• About 4 large potatoes
• 1 tablespoon sweet paprika
• 2 tablespoons olive oil
• salt
• parsley to garnish (*optional)

• Pre-heat the oven to 220 degrees C (420 degrees F). Peel and chop the potatoes into fries that are roughly the same size. Dry them a little using paper towel if they are wet. Toss the potatoes in the olive oil, paprika and salt
• Place on an oven tray in a singe layer so the potatoes aren’t touching and cook for about 30 minutes (the time really depends on the size of your fries so keep an eye on them). For best results toss them half way through cooking. Sprinkle with parsley if using and serve.