Super easy to make, these fish cakes with potato and dill are ready in no time, and if you have a little helper – even quicker! Not counting the extra time to clean up the all the mess of course… They are made with a classic flavour combo of potato and dill and make a healthy lunch or…

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I used a combination of purple and green asparagus here.  H and I were at the green grocer when he spotted purple asparagus and got super excited – like jumping up and down excited, I wish I could have recorded him.  It was super cute and me loving his enthusiasm for good food ended up buying…

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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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This is my take on the Thai dish; Pad Kra Pao.  I haven’t called it that because it is far from authentic but I have been making it for some time and its super tasty.  It’s also super simple to make and a perfect weeknight meal for the family. Serve this Thai basil chicken with…

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Baked fish parcels make a fun weeknight meal.  Super easy to prepare and by cooking it in baking paper it is harder to over cook and dry out the fish.    H was pretty excited to get a parcel for dinner. ‘oh that looks nice’  he said – he is my greatest fan… If serving this to your…

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I have been a little sweet potato mad lately – but it has to be roasted.   Something really magical happens when veggies are roasted and I can’t get enough of them.   H on the other hand has decided he likes everything served raw.  Now I’m not complaining.  He will happily sit down and eat…

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I have been making a version of this dish for years.  It is a perfect mid-week meal – easy to prepare, super tasty, it all happens in the one pot so there isn’t a lot of clean up, and it’s always a hit.   The spices are balanced beautifully with the sweetness of the currants…

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Quick roast lemon chicken is a great weeknight meal with minimum fuss.  By butterflying the chicken it cooks in half the time and allows you to add your veggies in from the start.   I love meals like this that all go in at once and allow you to clean up while the magic happens.  So easy and perfect…

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Teriyaki salmon is one of those dishes you assume is time-consuming and has a million ingredients but it is actually very simple.  It has only 4 ingredients: salmon, sugar, soy and mirin.  Simple but really delicious.  Serve with a salad and you have a super easy weeknight meal. I cook the salmon under the grill when making this dish….

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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…

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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 ricotta and it is fool-proof – so give it a go!  You could make them with store-bought puff pastry if you like though.

The recipe makes about 32 pasties and even though the sweet version differs slightly, you could use this pastry recipe to make a few sweet ones.  Just add a tablespoon of jam instead of the savoury filling.

Print Pin Prep Time 30 minutes minutes Cook Time 25 minutes minutes Pastry resting time 30 minutes minutes Total Time 55 minutes minutes

• 200 grams (7oz) butter softened (not melted)
• 300 grams (10 1/2oz) ricotta
• 300 grams (2 x 250ml cups) plain all-purpose flour
• 1 1/2 tsp baking powder
• pinch salt

• 1/3 cup pine nuts
• 1/2 cup parsley (loosely packed) finely chopped
• 1/2 cup parmesan cheese (loosely packed) finely grated
• 2 cloves garlic minced
• salt and pepper to taste
• 10 approx baby (cherry) bocconcini torn

• Add the butter and ricotta to a bowl and mix with a wooden spoon until combined. Add the sifted flour, baking powder and a pinch of salt. Tip out onto a bench and knead together with your hands until the mixture comes together into a soft ball of pastry. (If not wanting to do it by hand, I have made this recipe in my Kitchenaid with a dough hook attached, it works out perfectly)Form into a ball, cover with plastic wrap and refrigerate for 30 minutes. Make the filling below while you wait.
• Pre-heat oven to 180 C/350 F.  Roll out pastry with a rolling pin on a lightly floured surface, to a thickness of about 3mm, and cut into 10cm (4inch) squares.
• Put a heaped teaspoon of filling in the middle of each square and a couple of piece of the torn bocconcini.  Pinch the opposite ends together with a little water.
• Line an oven tray with baking paper and bake for about 25 minutes, or until golden brown. Serve warm

• Dry fry the pine nuts in a frying pan until golden brown.
• Combine the remaining ingredients (excluding the bocconcini) and stir to combine.  Add the pine nuts while still hot and mix to combine. 

 If you make my parsley and pine nut ricotta pastries, be sure to take a picture and upload to Instagram with the hashtag #littlebigh so I can check out your creation. xx

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 are tender.  You then fry your spices and combine the two.

Serve topped with a dollop of natural yoghurt, fresh coriander, hemp seeds, sweet chutney or whatever toppings you like – or enjoy as is!

This recipe makes a large batch so you will have leftovers to freeze for another time.  Yay…

Looking for more meat free family meals?  Try these favourites:

Tuscan Ribollita, Asparagus and saffron risotto, Potato and broccoli galette,

Stuffed baked pumpkin, Orecchiette with broccoli and anchovies,

Roasted sweet potatoes with chickpeas, Lebanese beans with chickpeas,

Print Pin Prep Time 10 minutes minutes Cook Time 45 minutes minutes Total Time 55 minutes minutes

• 2 cups yellow split peas
• 4 cloves garlic ,crushed
• 1 tomato ,chopped
• 2 tsp salt
• 1 small red chilli ,chopped *optional
• 2 tbsp olive oil
• 1 onion ,sliced
• 1/2 tsp whole cumin seeds
• 1 tsp brown mustard seeds
• 1 tsp turmeric
• 50 grams butter ,optional*
• To serve: natural yoghurt, coriander, hemp seeds, sweet chutney ,optional*

• Add yellow split peas to a large saucepan with half the garlic, tomato, salt and chilli if using.  Add 6 cups water and bring to the boil.  Skim off any froth that forms on the surface, this will stop it boiling over. 
• Continue boiling, adding an extra 4 cups of water as the liquid absorbs, for 45 minutes or until the split peas are tender and falling apart.  Stir often to ensure if doesn’t stick.
• Once the dhal is cooked add oil to a large saucepan or pan and fry the onion until tender, add garlic and spices and continue to fry until just browned. 
• Add the split peas to the fried onion, being careful it doesn’t splatter.  Stir to combine.  Turn off heat and add butter if using, combine well.  Adjust seasoning. 
• Serve with rice, natural yoghurt, fresh coriander, hemp seeds and sweet chutney – or simply on its own. 

This makes a large batch of dhal so freeze what you don’t use for another day.  The butter is optional but does make it extra delicious and silky. 

 If you make my yellow split pea dhal, be sure to take a picture and upload to Instagram with the hashtag #littlebigh.  I’d love to see your creation. xx

Frozen banana pops with a healthy cocoa-tahini coating that not only tastes great, but it is good for you.  Sugar-free and a great snack option that the kids will love to help make.  

You simply chop a banana into thirds and stick a paddle pop stick or skewer into the end and freeze for a few hours.  

Once frozen; dip into the cocoa-tahini coating and it will set once it hits the cold banana.  I allowed mine to set and then dunked it in a second time to get a good thick coating.  You can simply eat like this or add a garish.  

To garnish we used sesame seeds, pomegranate seeds, popped amaranth, toasted almonds and coconut.  They were delicious and H had a great time making them. 

You will most likely have some of the cocoa-tahini coating left over.  Don’t throw it away!

Pour into chocolate moulds or a baking paper lined dish and freeze.  Chop and eat straight from the freezer for a healthy chocolate snack.  It’s so good and slightly adapted from this recipe here: Homemade golden rough

I think this recipe would be ideal for a birthday party.  Set up a DIY bar for kids to garnish their own with whatever topping they choose. Such fun… 

Print Pin

• 3 bananas – or however many you like

• 1/2 cup coconut oil
• 1/2 cup cocoa powder (unsweetened from the health food store)
• 2 tablespoons tahini
• 3 tablespoons rice malt syrup

• – toasted almonds
• – popped amaranth
• – sesame seeds
• – pomegranate seeds
• – coconut , etc

• Peal and chop the banana into thirds. Stick a skewer or paddle pop stick in the end and freeze for a few hours.
• To make the coating add the coconut oil to a saucepan and melt over low heat. Whisk in the remaining ingredients until combined. Allow to cook a little and add to a bowl.
• Dip the banana into the cocoa mixture and allow to drip off. It will set within a few seconds. I like to dip mine in a second time so the coating is nice and thick.
• Sprinkle on the garnishes if using. Eat straight away or freeze until ready to serve.

I allowed my bananas to freeze for a few hours so they were not super hard. If frozen solid allow to defrost on the bench for 5 minutes if you prefer.
You will most likely have a little of the coco-tahini coating left over. Pour into chocolate moulds or a baking paper lined dish and freeze. Chop and eat straight from the freezer for a healthy chocolate snack.

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’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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Frittatas are a really great option for lunch or a light dinner.  They are also a great way to use up leftovers or all of those extra veggies in your fridge that need to be used.  Basically all you need are eggs and then add any veggies that you like.  I love the combination of asparagus…

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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.

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 if  you like.  

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 a really easy fish pie to make and it tastes great…  You can make them baby sized like I have and freeze whats left or make one large pie and feed  your entire family.  

BRIGHTON BEACH, MELBOURNE

 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.

With consecutive 42 degree days in Melbourne this week, I was keen for somethings chilled, and this was the result. A silky smooth chilled soup.  I wasn’t sure that Big H would go for the aniseed taste of the fennel but he did! Fennel is also great for breastfeeding mums with supply or letdown reflex…

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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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Serve these gorgeous poached vanilla pears with my lavender custard from my previous post.  It is sugar-free and perfect for babies from 6 months old.   Simply mash the poached pear with a fork and mix it with the custard for a delicious dessert, snack or even breakfast.  Enjoy xx   Sugar Free Lavender Custard – recipe…

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 My little man has been off his food due to croup, so I made him a smoothie that I knew he would love.  Its packed full of goodness, but it still tastes great.  H loved it… 

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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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 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…

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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This is the simplest of purees but I wanted to add it to the blog to highlight that the organic apple season in Australia is coming to an end.  Apples top the ‘Dirty Dozen’ list so it is important to buy organic.  Apples are a bit of a staple for adding to other foods therefore…

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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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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

Forget boring and tasteless rice cereal as babies first food.  Offer real food instead!  Avocado and banana make wonderful first foods.  (Try individually to check for any allergies, then mash together for a wonderful tasting puree) Bananas’ high enzyme content (namely, amylase) means that they can digest themselves and thus, there’s less work for your…

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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 also developed an appreciation for the panini after getting one at every little panini store we walk past. My favourite so far was the anchovy, pecorino, tomato, and onion with a green sauce so full of flavour that it bursts in your mouth.

The handsome Italian man behind the counter made it with such care, placing each ingredient like it was his own little masterpiece, he then brushed the warm crispy bun with olive oil and sprinkled it with sea salt. So bloody good!

It was so delicious that after one little bite, Harry didn’t want to share!

So with our second winter for the year just beginning (the first being in Australia) I have been making meals to warm us up on cold Firenze evenings. This Tuscan kale and ricotta pie did just that a few nights ago. It has a gorgeous olive oil pastry that is flaky and foolproof.

For the filling, I have used a simple mix of Tuscan kale (aka cavolo nero), prosciutto, ricotta, onion, garlic, and parsley but you could use whatever you like. It’s a great way to use up any leftovers.

It’s also wonderful served hot or cold so pack into lunch boxes or for your next picnic.

Looking for other easy picnic options?

Moroccan lamb triangles, Kale pesto bread scrolls, Veggie sausage rolls, Healthy banana bread, Strawberry and coconut muesli squares

Print Pin Prep Time 20 minutes minutes Cook Time 40 minutes minutes

• 330 grams plain flour
• 1/2 teaspoon dried yeast
• 80 ml olive oil
• 100 ml tepid water
• 1/4 teaspoon salt
• 1 egg, for brushing

• 1 tablespoon olive oil
• 1 large onion, finely sliced
• 1 clove garlic, chopped
• 100 grams Prosciutto, roughly chopped
• 1 bunch tuscan kale (cavolo nero)
• 1 tablespoon chopped parsley
• 250 grams fresh ricotta
• 1 egg
• salt and pepper

• Place the flour and yeast in a large bowl and combine. Pour in the olive oil a little at a time and mix with a wooden spoon. Then pour in the water a little at a time, stirring and then use your hands to bring it together.
• Flour your bench and tip out the dough. Sprinkle with salt and knead until a ball forms. About 10 minutes. (you can use a kitchaid with a dough hook if you have one)
• Place in a large bowl, cover with a damp tea towel and set aside in a warm spot for an hour.
• Preheat oven to 180 degrees C (350 degrees F)
• Divide the pastry in two. 1/3 for the top and 2/3 for the base. Roll out pastry to fit a 30 x 20cm tart tin. Add filling and then the pastry top, trim any excess pastry and crimp edges with a fork. Cut a little cross in the centre to let out any steam. Decorate with any excess pastry if you wish.
• Brush with egg and bake for 40 minutes. Allow to cool slightly and serve.

• While the pastry is resting, add oil to a frying pan and cook the onions over medium-low heat untl soft and only very lightly golden. Add garlic and prosucito and cook while stirring for a couple of minutes. Add to a large bowl.
• Bring a large saupan of water to the boil. Remove the hard centre stems from the kale. Tear the leaves into large pieces. Blanch the kale in the boiling water until it has wilted slightly. Only a minute or so. Remove and refresh under cold water. Squeeze out the water well and add to the onion mixture.
• Also add, ricotta, egg, parsley and season very well with salt and pepper.

Dont be too concerned about quantities for the filling. Add as much or as little as you like.  Olive oil pastry recipe is from one of my favourite blogs www.italyonmymind.com.au  

If you make my Tuscan kale and ricotta pie, be sure to take a picture and upload to Instagram with the hashtag #littlebigh.  I’d love to see your creation. xx

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 dish to have handy in the freezer for those weeknight when you haven’t got time to prepare something fresh.  It stands up well to being re-heated, it may actually be better!

You start by sautéing the onion and garlic.  Throw in the celery and carrot and cook until softened.  Next add the silverbeet followed by the tomatoes, stock, bay leaf and chilli.  Cover and let simmer for 45 minutes or so.  You could dig right in after about 20 but cooking that bit longer really develops the flavours.   

To serve ladle the Ribollita into bowls with the crusty bread and serve garnished with parsley – delicious and easy…

Print Pin

• 5 tablespoons olive oil
• 3 cloves garlic; crushed
• 1 onion; finely sliced
• 2 stalks celery; chopped
• 2 carrots; chopped
• 1 big bunch of silverbeet; finely sliced
• 400 g tin whole tomatoes
• 1 litre stock (good quality veggie stock, chicken, beef or whatever you like)
• 2 bay leaves
• 1/4 teaspoon chilli flakes *or adjust to your liking
• 1 teaspoon salt
• 400 g tin cannellini bean
• 1 loaf of country style white bread; cut into chunks
• parsley for serving

• Add the olive oil to a large saucepan and sauté the onion and garlic. Add the carrot and celery and continue cooking until softened. Add the silverbeet and cook until starting to wilt. Add the tomatoes, stock, bay leaf, chilli and salt. Bring to the boil and then cover and let simmer for about 45 minutes. Add the beans and allow to cook for an additional few minutes.
• Add the crusty bead to an oven tray and bake until golden and crispy
• To serve, ladle the soup bowls, add some bread and then another ladle of soup. Garnish with parsley and serve

Serves 6 as a mainIf also preparing for baby, take a few portions for baby before adding the salt. Puree or mash to suit age and chewing abilities.

Add 2 tins of beans if you like