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…

Read More »

H trying Vegemite for the first time.  He pulled a few funny faces and kept going!  I try to give Little Big H a bit of variety for breakie but I do find myself making a version of the below recipes quite a bit.  Most often he gets: Scrambled Eggs with Avocado, Bircher Muesli with Berries, Fruit Puree with…

Read More »

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…

Read More »

This is a great cake to get the kids involved.  All ingredients go into the one bowl, mix, bake and you’re done.  Simple but truly delicious.    I’ve added some fresh rhubarb, one of my favourite ingredients –  It reminds me of my dad.  He used to grow it in the backyard and would always cook some for…

Read More »

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…

Read More »

Print Pin

• 3 tablespoons olive oil
• 1 head of broccoli
• 1 garlic cloves , crushed
• 3 anchovy fillets (I used tin anchovies in olive oil but you could use fresh), chopped
• 250 g orecchiette pasta
• Parmesan cheese

• Wash and separate broccoli into small florets. Cook in a pot of salted boiling water until very tender, About 5-10 minutes. Drain and set aside. Cook the pasta in salted boiling water according to the packet instructions. Once cooked, drain and reserve a little of the cooking water
• Heat the olive oil in a frying pan and add the garlic and anchovies. Mash the anchovies with the back of the spoon. They should melt into the olive oil. Add the broccoli and stir to combine so it absorbs the flavour of the anchovies. Then add the cooked pasta and stir to combine. Add a little of the reserved water to loosen the mixture if necessary
• Serve immediately sprinkled with parmesan

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…

Read More »

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 or simply enjoy as is.   For older children or for babies 12 months plus, you could add a little maple syrup to sweeten.

This custard is suitable for babies 4 months plus – just be sure to try the ingredients individually beforehand to be sure of no allergies.

Enjoy x

Some other Custard options for you

1. Vanilla Bean Custard 2. Rhubarb Custard 3. Lavender Custard 4. Coconut Custard with Caramelised Pineapple

5. Mango & Passionfruit Custard

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…

Read More »

Maybe not entirely toddler friendly but everyone deserves something sweet once in a while – right! 

H is very much a savoury man but he is a fan of this cake. It is not overly sweet and the combination of cake and tart plums is heavenly.  

I have made this cake a couple of times and H has made one almost entirely on his own.  He did most of the mixing and added the ingredients all in the wrong order, and it was still superb.  So get the kids involved with this one – you can’t go wrong…

If plums aren’t in season where you live, or you would prefer another fruit, try: apples, pears, cherries, peaches or even bananas

Print Pin

• 6 – 10 medium sized black or red-skinned plums
• 150 g butter , melted
• 3 eggs
• 1 teaspoon vanilla extract
• 150 g caster sugar , plus 2 tablespoons for sprinkling on top of cake
• 250 g plain flour
• 1 1/2 teaspoons baking powder
• 125 ml (1/2 cup) milk

• Pre-heat oven to 180 degrees C (350 degrees F). Wash the plums cut them into halves or quarters – discard the seeds. Lightly grease a 24 cm (9 1/2 inch) cake tin with butter.
• Put the eggs into a bowl with the vanilla and the sugar and beat until pale and fluffy. Add the sifted flour and baking powder and mix to incorporate. Whisk in the melted butter and milk
• Put a few plums in the bottom of the tin and tip the batter over the top. Top with the remaining plums and sprinkle with the extra sugar.
• Bake for approximately 1 hour or until nice and golden. Remove from the oven and let cool in the tin before removing it.
• Serve plain, sprinkled with icing sugar or with a dollop of cream, ice-cream or mascarpone cream

Adapted from Twelve ‘A Tuscan Cook book’ by Tessa Kiros

Green smoothies are to H what lollies are to a lot of kids – he absolutely loves them. Guaranteed if we walk past a juice bar, he will drag me kicking and screaming until he gets one – he loves to choose the ingredients and it has become his little treat after daycare a couple of times a…

Read More »

Happy New Year! I have a nice healthy recipe to start the new year.  Apple chips with an optional rosewater toffee just to spice things up a little.   H prefers his apple chips without toffee so I add toffee to half and leave the other half as is.  I use a food dehydrator to dehydrate…

Read More »

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…

Read More »

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…

Read More »

I had never tried Kohlrabi before making this dish.  I spotted it at my local organic store and bought two.  A purple one and a green one.  I googled it when I got home and realised that it is very similar to cabbage.   I am a huge coleslaw fan so I thought I would…

Read More »

  This sweet and sour plum recipe is truly delicious; serve with cream, ice-cream, yoghurt, or it would make a lovely addition to trifle, pavlova, on top of cake or with meringues I thought I should also note that this isn’t something that I would make often for H.  It contains both sugar and red wine – not very toddler…

Read More »

  Maybe not entirely toddler friendly but everyone deserves something sweet once in a while – right!  H is very much a savoury man but he is a fan of this cake. It is not overly sweet and the combination of cake and tart plums is heavenly.   I have made this cake a couple of times and…

Read More »

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…

Read More »

I had no intention of putting these mini lamb koftas on the blog when I made them for Little Big H’s lunch today, but they were so yummy and he loved them so much that I though – I have to!  

I made them using lamb loin (because that’s all I had), so I was thinking that they may turn out to be quite dry or tough, but they were tender and squishy and easy for Big H to chew.  You could use lamb mince if you prefer.  Serve with greek yoghurt and a little squeeze of lemon – delicious xx 

Print Pin

• 250 g lamb loin (or you could use lamb mince)
• 2 medium sized carrots
• Coriander – a couple of tablespoons of chopped coriander or to taste
• 1 onion
• 1/2 teaspoon garlic paste – or the fresh stuff if you have it
• 1 egg
• 2 slices of wholemeal bread
• A good splash of milk
• Oil for frying (coconut, grape seed oil are great)

• Chop all ingredients roughly and place them in a food processor. Pulse the processor until all the ingredients are finely chopped
• Heat a frying pan over medium heat and add the oil. Using a teaspoon and your hands form little balls from the mixture and add to the frying pan
• Cook on all sides until nice and golden and they are cooked through

• Grate the carrot and finely chop all other ingredients. You could also try adding meat to a blender to get a fine consistency (or alternatively use lamb mince). Combine and continue with the above steps.

You could use any veggies in this dish. Zucchini would be great. Also try adding spices like cumin or a mild paprika