This is my go to super easy lunch/dinner for Little Big H if I haven’t had time to prepare anything.   He loves it and its ready in 15 minutes. It’s best served cold, so make it ahead of time if you can.  If you don’t have a lots of fresh veggies on hand, it’s just…

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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.  

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…

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 This really is a deliciously healthy snack, dessert or even breakfast.  Mango, Pineapple, Lime and Coconut Tapioca is also perfect to freeze.  I simply warmed the mixture a little and it was perfect.  So double the recipe if you like and freeze what you don’t use for another day – enjoy…

 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… 

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

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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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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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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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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This is my version of a recipe that I have made many time from the Vanilla Bean Blog.  I have simplified the recipe significantly, but the idea is the same and they are equally as delicious.  I use store-bought puff pastry to speed things up, rather than use the homemade honey spelt pastry in the original recipe (which is…

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These corn fritters are perfect as a starter to a main meal or they make a great light lunch or breakfast, just top with a poached egg and you have yourself a quick but healthy meal in a flash. You could also make them mini sized and serve them as finger food at your next party, topped…

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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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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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• A variety of tomatoes in different sizes and shapes
• 1/4 cup olive oil + a little oil coat tomatoes
• 1/4 cup of packed finely chopped coriander (cilantro)
• 1/2 teaspoon ginger (either paste or grate fresh ginger very finely)
• 1 teaspoon sesame oil
• Juice of half a lime
• 1 tablespoon white wine vinegar
• pinch of salt
• 1/2 teaspoon maple syrup

• Place tomatoes in a baking dish or tray with a little olive oil; move the tray around to coat the tomatoes in the oil. Place in the oven under a hot grill (broiler) and cook for about 5-10 minutes. This will depend on the size of your tomatoes. I had a few really large tomatoes that I halved and quartered so they would cook evenly

For the dressing

• Place all the ingredients in a bowl and mix to combine. Add a little more lime juice or maple to adjust to your liking
• To serve, place tomatoes on a serving dish and spoon over the dressing

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

• 1/2 kg green king prawns, or as many as you like
• 1 tbsp sea salt flakes
• 1 tsp black pepper, freshly cracked, or to taste
• 1 lemon, zest only

For the lemon sesame dressing:

• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• 1/2 tsp sugar

• Soak skewers in water for 10 minutes minimum.  Peel and devein the prawns, leaving the tails intact.  Thread onto the skewers.
• Combine the salt, pepper and lemon zest in a small bowl and sprinkle over the prawns.  Brush a BBQ or grill plate with olive oil and cook the prawns over hight heat until cooked through.  A few minutes each side is perfect. 
• Serve immediately drizzled with the lemon sesame dressing if using.

For the dressing:

• Combine all ingredients in a small jar and shake. 

If serving as a main course serve alongside rice and roughly chopped mint. As a starter simple enjoy as is, with or without the dressing.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

• 1 cup traditional oats (not quick oats)
• 1/2 cup quinoa
• 1/2 cup sunflower seeds
• 1/2 cup pepitas
• 1/4 cup coconut flakes
• 1/4 cup coconut oil
• 2 tbsp maple syrup
• 2 tbsp chia seeds
• 2 tbsp goji berries

• Pre-heat oven to 160C/320F.  Combine the oats, quinoa, sunflower seeds, pepitas and coconut flakes in a large bowl.
• Warm the coconut oil and maple on the stove.  Add to the dry mixture and stir to combine.  Spread out on a lined baking tray and bake for 25 minutes or until lightly golden.
• Allow to cool and sprinkle with the chia seeds and goji berries.

Store in an airtight container.  Makes about 3 cups. 

• 400 g can of organic lentils; drained and rinsed
• 2 fresh beetroot
• A handful of parsley leaves; finely chopped
• Goats cheese; crumbled
• Juice of half a lemon
• Olive oil
• Salt & pepper

• Preheat oven to 180 degrees C (350 degrees F). Give the beetroot a scrub and remove the stalks. Using aluminium foil create a little parcel for each beetroot, add a little water add beets and seal the edges. Place on an oven tray and cook for 50 minutes. Remove from the oven;open the parcel and allow to cool. Once cool, the skin will rub off the beets. Alternatively use a vegetable peeler to remove the skin. Chop in small chunks
• Place the lentils, parsley and lemon in a bowl; add a glug of olive oil and season with salt and pepper. Place on a serving plate and top with the beets and goats cheese; serve

• Leftover Risotto that has been chilled in the fridge overnight – try my asparagus and saffron risotto; here
• flour for dusting
• 2 eggs; whisked
• Panko bread crumbs
• Oil for frying

For the aioli

• 1 garlic cloves; crushed
• 1/2 teaspoon sea salt
• 1 egg yolks
• 1/2 cup extra virgin olive oil
• 1/2 – 1 tablespoon lemon juice
• 1 teaspoons wholegrain mustard
• 1 tablespoon water (if needed)

For the aioli

• Add the garlic, salt and egg yolks in a food processor and process until well combined. With motor running slowly add the olive oil processing to form a thick mayonnaise. Transfer to a bowl and stir through the lemon juice and mustard. If too thick add some water and whisk.

For the arancini

• Add oil to a saucepan and heat to about 180 C/ 350 F – or use a deep-fryer if you have one.
• Add the flour to one bowl. Add egg to a second bowl and panko crumbs to a third.
• Roll the cold risotto into balls about 1 heaped tablespoon size. Then into the flour, then egg and then crumbs. Repeat until your leftover risotto is all used up.
• Place into the hot oil and cook until golden brown. Serve warm with aioli.

If you don’t have a food processor make the aioli by hand. I did. My food processor is too large so wouldn’t work. Just follow the steps above but whisk by hand and add a little oil a time.

• 1 2/3 cup milk
• 2 tablespoon maple syrup
• 2 eggs + 1 egg yolk
• 1 vanilla bean , split lengthways and seeds scraped out (alternatively use vanilla bean paste)

• Pre-heat oven to 160 degrees C (320 degrees F)
• In a saucepan add the milk and vanilla bean (seeds and bean). Bring to the boil and turn off heat and allow to infuse for 15 minutes; discard bean
• Meanwhile, whisk the eggs and maple syrup. Now pour the hot milk slowly over the egg mixture while you continue to whisk
• Add mixture to 6 ramekins or small pots. Place pots in a baking dish and fill with hot water so it comes halfway up the sides of the ramekins
• Bake for 35 minutes or until set. The centre should still wobble slightly
• Allow to cool slightly and refrigerate

I added a few raspberries to a couple of my pots before cooking