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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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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Once Little Big H turned 6 months I started adding protein to his diet.  I also started adding herbs & spices, nuts, eggs, beans, grains, seeds, etc.  I tried most foods individually then made combinations there of.

In the beginning I steamed all meat and vegetables and blended to make a smooth puree.  Once Little Big H had tried most ingredients individually, I started getting a little more adventurous.  I made purees that were also baked, braised, roasted, etc.  Gradually I started leaving soft lumps so he would get used to different textures.

As mentioned on the 4 to 6 months page.  In Australia it is now recommended to give babies all food types from 4 months.  This includes meat, fish, eggs, nuts and other foods considered highly allergic. Please note that I am not a doctor or nutritionist, I am just sharing what worked for my son.   Please consult your health professional if you have any concerns about introducing new foods or you have a history of allergies in your family.

I buy organic fresh produce to make baby food. See why here. 

Meat Ideas

A good way to introduce meat is to add it to previously made vegetable purees.  Any of the vegetable purees on the 4-6 month page could have a protein added.

• Chicken, sweet potato & date
• Chicken, corn, zucchini & leek
• Cream of chicken
• Chicken, corn & apricots
• Chicken, green beans & leek
• Chicken, granny smith apple and thyme – guest post
• Chicken, carrot and cumin
• Chicken, bok choy, potato and coriander
• Beef, kohlrabi & potato
• Baby beef pie with potato
• Beef, celery, tomato & potato
• Lamb with mixed vegetables
• Tin tuna & corn
• Salmon & cauliflower
• Sole Puree with cauliflower & wilof
• Sole with red grapes and fennel – guest post

 Vegetable Ideas

Fruit Purée Ideas

I started leaving some fruit raw at this point.  Others I continued to steam/cook on the stove top and make into purees to add to other fruit combinations.  Once cooked I blended with the cooking juices or added water until smooth.  Little Big H loves yoghurt so I often add a dollop to the fruit purees for a quick breakfast, dessert or afternoon snack.

Try any of the fruit purees on the 4-6 month page but leave the berries uncooked.  Simply mash with a fork.

Other foods

• Sugar-free custard – add a range of flavours for variety 
• Scrambled eggs with full cream cows milk (once he had tried all components individually)
• Yoghurt – Organic sugar-free natural yoghurt is best, or greek yoghurt.  Add to any of the fruit purees to make a sweet treat
• Porridge with grilled banana, apple and rhubarb
• Bircher Muesli soaked overnight in yoghurt – served with fruit
• Pasta – I gave Little Big H Bellamy’s Organic Pasta from 7 months in small quantities.  Usually as a side to a meat or vegetable puree
• Cheese – I gave Big H Laughing Cow spreadable cheese in small quantities. (More so he could get used to the taste)

Ribollita is a Tuscan soup made with lot of veggies, white beans and bread.  It is super easy to make and doesn’t take too long.  It is a great dish for the entire family.  Puree/mash for baby and leave it chunky for bigger kids and the family.   Ribollita – meaning reboiled, is a great…

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I really like celery but I don’t tend to use a lot of it in my cooking – not sure why!  I always seem to have a huge amount taking up prime real-estate in my tiny fridge – thanks to my mum who always seems to buy it.  Keen to use it up, I was…

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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.

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

Welcome to Little Big H.  My hope when starting this blog was to share and encourage parents to make their own baby food at home, to be adventurous with their cooking and to help raise adventurous eaters that appreciate a wide variety of good food.  It has since evolved to include healthy food for the whole family.

I believe that by exposing your child to complex flavours and a wide variety of food early on, you will be well on your way to avoiding a fussy eater. This is the approach I took with Harry (aka Little Big H) and he will happily try most things I put in front of him.

My recipes are simple to make, and kid friendly in that they are nutritious, low in sugar and salt, and all other nasties and are therefore suitable for the entire family.

Please note that I am not a Doctor or Nutritionist so please consult your health professional if you have any concern about introducing certain foods to your little one – particularly if you have a history of allergies in your family.

P.S:  I’m also not a chef, writer or photographer and this is my first time blogging! I’m hoping to learn along the way.  Feel free to contact us, I’d love to hear your feedback.

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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Ciao from Isolation 🥴… words I never thought I’d be writing — but more on that later. First, the food. Today I’m sharing a classic French quiche recipe. Quiche is one of those wonderfully versatile dishes that’s surprisingly easy to make. For this version, I’ve used caramelised onions, perfectly ripe tomatoes, and for a little…

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It may be getting cold here in Firenze but the city is more beautiful than ever. The Christmas lights 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…

Read More »

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…

Read More »

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…

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Energy balls, bliss balls, apricot balls, whatever you want to call them, are delicious little things that are perfect for lunch boxes and a quick snack. My energy balls contain hemp seeds which have a rich nutrition profile with high levels of antioxidants, fatty acids, minerals, and vitamins.  They also contain oats, chia seeds, unsweetened coconut, dried…

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This one-pan spiced chicken with tomatoes is H’s absolute favourite dish.  Ever since I made it the first time he has requested it again and again. He loves to drown his rice in all the spiced tomatoes juices that happen once it’s cooked.  It’s a real winner. It’s also minimum fuss and happens in the…

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These carrot and walnut muffins are really delicious, and with 2 cups of carrot they are also good for you.  I always like to have a batch of muffins in the freezer, they are super handy for lunch boxes or healthy snack on the run.  

They aren’t overly sweet so if you like things a little sweeter increase the amount of honey or add a good handful of currants or raisins.  Enjoy xx

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• 2 cups self-raising flour
• 1 cup of whole walnuts + extra to sprinkle on top
• 2 cups grated carrot
• 1/4 cup honey (or sweetener of choice)
• 1 1/2 cups milk
• 1 egg
• 150 grams butter

• Pre-heat oven to 180 degrees (350 degrees F). Chop the walnuts add to a large bowl with the flour and grated carrot; mix to combine.
• In a small bowl combine the egg and milk and light whisk with a folk. Add the mixture to dry ingredients along with the butter and honey and stir with a wooden spoon until just combined. Don’t over mix or you will end up with a tough muffin!
• Spray a muffins tins with oil or grease with butter. Fill tin 3/4 full of the mixture and sprinkle with extra walnuts. Bake for 15 to 20 minutes. Test with a skewer, if it comes out clean, they are ready. Serve warm or cold

The mixture will make 12 standard muffins plus 12 mini muffins.
This muffin isn’t at all sweet, increase to half a cup of honey if you wish or add 1/4 cup of raisins for added sweetness

Chicken Domburi has always been a favourite of mine.  It all happens in the one pot (excluding cooking the rice), so its perfect for a quick week night meal. 

You start by browning the chicken and then cooking the onions until soft.  Add your liquid and the eggs and its all ready once the eggs are set.  Serve with rice and garnish with spring onion and pickled ginger.  It’s also lovely served with asian greens. 

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• 300 – 400 grams chicken thighs (about 4 thighs)
• 2 medium onions; finely sliced
• 2 tablespoons oil
• 4 tablespoons soy
• 4 tablespoons water
• 2 tablespoons mirin
• 5 eggs; light beaten
• Spring onion; finely chopped on the diagonal
• pickled ginger to serve
• Boiled rice to serve

• Heat half the oil in a frying pan over high heat and cook the chicken until golden and cooked through. Set aside. Add the additional oil and the sliced onions; cook over low heat until tender but not browned. Add the soy, water, and mirin and bring to the boil. Return the chicken to the pan.
• Lower heat to low and pour in the eggs. Using a wooden spoon, stir it around once to distribute the mixture a little. Cover and cook for 5 or so minutes, or until the egg is set.
• Add rice to bowl and top with the chicken. Garnish with spring onion and pickled ginger.

A simple summer puree that requires no cooking. The mint gives it a nice freshness, and its a great way to start introducing herbs to your baby

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• 1 Nectarine (or as many as you like)
• A few mint leaves

• Wash the nectarine well – I like to leave the skin on. Cut out the seed and add the flesh to the blender. Add a couple of mint leaves, or to taste, and puree to the desired consistency

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…

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Fresh ling fillets with a sauce that is the perfect balance of sweet and sour. The tamarind adds a lovely sour note but doesn’t over power the fish – it’s also only mildly spiced so the kids will love it. You create the sauce in the frying pan by frying your onions and adding your…

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Energy balls, bliss balls, apricot balls, whatever you want to call them, are delicious little things that are perfect for lunch boxes and a quick snack. My energy balls contain hemp seeds which have a rich nutrition profile with high levels of antioxidants, fatty acids, minerals, and vitamins.  They also contain oats, chia seeds, unsweetened coconut, dried…

Read More »

This one-pan spiced chicken with tomatoes is H’s absolute favourite dish.  Ever since I made it the first time he has requested it again and again. He loves to drown his rice in all the spiced tomatoes juices that happen once it’s cooked.  It’s a real winner. It’s also minimum fuss and happens in the…

Read More »

And just like that H is at school and I’m preparing school lunch boxes. I’m finding it quite fun at the moment – but it has only been a week. I’ll report back in a months time! So with that in mind, I thought it would be nice to include a little sweet treat on…

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Yellow split pea dhal is the ultimate comfort food and it makes a nourishing meat-free meal that the whole family will love.  This variation is flavoured with mild spices and is incredibly simple to make. You simply cook the lentils in water with garlic and chili and cook away for 45 minutes or until the lentils…

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Black sticky rice with caramelised coconut and mango is our favourite dessert, but I hear it is most often eaten at breakfast in Thailand. I could definitely get on board with that! On our recent visit to Thailand, H and I ate this everyday – sometimes twice a day!  It’s the perfect balance of sweet…

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Make your own gut healing bone broth at home. So why bone broth? It’s great for your gut, your skin, your hair, your bones, your immune system, plus much more… Simply warm and drink as is or use anytime a recipe calls for stock.  If you suffer from any gut issues it really is a…

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These little parsley and pine nut ricotta pastries would be perfect served as a light lunch or starter at your next party. You may remember my sweet jam filled ricotta pastries? These are a savoury take on them with a no cook filling of parsley, pine nuts, parmesan, garlic and baby bocconcini. The pastry is made using…

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A little bit like a shortbread these delicious little honey and walnut cookies are made using only 5 ingredients and are refined sugar-free. I have never had much luck with sugar-free cookies but these were an experiment gone right. They are also super simple to make; you simply beat the butter and honey and add…

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Make your own gut healing bone broth at home.

So why bone broth?

It’s great for your gut, your skin, your hair, your bones, your immune system, plus much more…

Simply warm and drink as is or use anytime a recipe calls for stock.  If you suffer from any gut issues it really is a miracle food.

 It’s also great for babies, I gave it to H from about 8 months old in small amounts.  He still loves to have a little bowl of it on chilly morning – or anytime, and it’s great to have on hand when he is sick and off his food.

I use a slow cooker but it also works well in a pressure cooker and on the stove – time permitting.

Simply add your leftover chicken bones from last nights roast chicken (try my quick lemony chook or this roast chicken with sage) in a pot along with a tablespoon of apple cider vinegar – an important step as it helps to extract all the goodness from the bones.  Also add a chopped carrot, celery, a bunch of parsley stalks (optional), bay leaves, peppercorns, salt and almost fill it with water.

Cook on low for 24 hours in a slow cooker, strain and you will end up with a beautiful clear stock.  Adjust seasoning and store in the fridge for a couple of days.  I like to freeze half in individual containers so I can defrost just the right amount.

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• Bones from 1 whole chicken, preferably organic ,roasted *see notes
• 1 tbsp apple cider vinegar
• 2 carrots ,chopped in 3
• 2 celery stalks ,chopped in 3
• 1 bunch parsley stalks
• 1 onion ,halved
• 2 bay leaves
• 5 black peppercorn
• 1 tsp salt

• Add all ingredients to a slow cooker and fill with water.  Cook on low for 24 hours.  Allow to cool slightly and strain.  Adjust seasoning.
• Store in the fridge or freeze for later. 

If not using bones from leftovers, buy organic bones from your butcher and roast in the oven beforehand.  Using the bones from 1 chicken will produce a stock that is slightly jelly like once cooled.  I sometimes use the bones from 2 chickens. This will produce a stock that sets like jelly once cooled.