• 1/2 cup olive oil
• 1/2 medium sized broccoli , broken in to florets
• 1 cup of packed basil leaves
• 1 garlic clove
• 1 cup of grated pecorino or parmesan cheese (I used a bit of both as I was finishing off what I had in the fridge)
• 1/2 cup walnuts (you could use pine nuts, hazelnuts or slivered almonds)
• juice of half a lemon
• Salt and pepper to taste (about half a teaspoon is good)

• Place all ingredients in a food processor and process until it reaches a pesto consistency. If it is a little dry add some additional olive oil while the machine is running or you could add a couple of tablespoons of water

Place into sterilised jars and keep in the fridge for about a week. Alternatively freeze in ice cube trays and take a couple of cubes out when needed

Prep Time 10 minutes

Cook Time 10 minutes

• 500 grams beef mince (not too lean)
• 1 onion finely chopped
• 1 large carrot grated
• 1 egg
• 2 tsp dried mixed herbs (I also added fresh herbs but mum uses dried herbs only)
• 1 tbsp smokey bbq sauce (or you could use Worcestershire sauce, or even tomato)
• plain flour to coat the rissoles
• oil for frying

• Add all ingredietnts to a large bowl (excluding the flour) and combine – your hands work best. Form into balls (whatever size you prefer) and then flatten a little with your hands.
• Coat rissoles in flour. Add enough oil to a frying pan to coat the surface, cook over medium heat until cooked through. About 10 minutes.

• 4 apples (I used royal gala)
• Handful of fresh blackberries (any berries would work well, fresh or frozen)

Filling

• 1/2 cup walnuts
• 1/4 cup pepitas
• 1/4 cup sultanas
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1 – 2 tablespoons maple syrup
• 2 tablespoons melted butter

• Pre-heat oven to 180 C / 350 F. Wash the apples well and cut the tops off (this allows you to pile more of the filling on top). Using a knife, make a slit in the skin the whole way aorund the apple. It will stop them from bursting. Then using a knife core the apples and scoop out a little of the apple flesh to make room for the filling.
• Chop the walnuts and add to a bowl with the remaining filling ingredients. Stir to combine.
• Add a few blackberries to the apples and top with the filling. Put as much as you can fit on top.
• Place apples in a baking dish and add 1/4 cup of water; cover dish and bake for 30 minutes. Remove cover and cook for an additional 25 minutes or until the apples are tender.
• Serve drizzled with extra maple, natural yoghurt or ice-cream.

You can prepare ahead of time and keep in the fridge until ready to bake.

Prep Time 5 minutes

Cook Time 10 minutes

• 1/2 cup wholemeal spelt flour (or whatever flour you prefer)
• 1/2 cup milk
• 2 eggs
• 1 tsp baking powder
• 125 grams fresh ricotta
• coconut oil for cooking
• maple and fresh berries to serve

• Add the eggs, milk, flour, baking powder to a bowl and whisk to combine. Gently fold through the ricotta (little chunks are good). Also add blueberries if using. Let the mixture rest for 5-10 minutes.
• Heat oil in a frying pan over medium heat. Using a large spoon add pancake mixture to the pan in your desired size.  Cook until bubbles appear on the surface. Flip and cook for a further 2 minutes.  Repeat with the remaining mixture.
• Serve pancakes with maple and fresh berries

This recipe doesn’t use any sugar.  If you like your pancakes sweet, add a sweetener of your choice.  If you want extra fluffy pancakes, seperate your egg white and whisk.  Fold through the egg whites along with the ricotta.  

• 8 medium sized plums
• 1/2 cup all purpose flour + a little extra for dusting fruit
• 1/2 cup coconut sugar
• 1/2 cup of old fashioned oats
• 1/4 teaspoon salt
• 1/2 cup butter; cut onto tiny pieces

• Preheat oven to 180 degrees C (350 degrees F). Cut the flesh off the plums and discard the seeds (leave the skin on the plums). Slices plums and add to a baking dish. Sprinkle lightly with flour (about a tablespoon) and mix to coat the fruit
• In a bowl combine the oats, flour, salt, and sugar. Then add the chopped butter and using two knives chop the butter into the mixture slightly. Sprinkle mixture over plums and and bake for about 40 minutes – or until the crumble is golden brown and the plums are soft

I love the tartness of the plums but if you like things a little sweeter, add a tablespoon or two of sugar to the fruit along with the additional flour

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 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. 

• 3 tablespoons butter , ghee, or coconut oil
• 3 apples; chopped into baby bite sized pieces
• 3 peaches; chopped into baby bite sized pieces
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1 teaspoon vanilla bean paste or extract
• 2 tablespoons dried fruit (raisins, finely chopped fig or dates) optional

• In a frying pan heat the fat on medium low. Add the fruit and sprinkle in all the spices and vanilla. Add dried fruit if using
• Stir fruit until it softens and the desired consistency is reached

For younger babies, cook until the fruit is very soft then puree in a blender
Suitable to freeze

• 350 ml warm water
• 2 teaspoons yeast
• 2 teaspoons honey
• 30 ml oil (about 2 1/2 tablespoons)
• pinch of salt
• 4 cups (550g) flour
• 5 slices of pancetta; finely sliced
• Parmesan cheese; grated

• Put the water, yeast and honey in a bowl and stir to combine. Let sit for 10 minutes (bubbles will appear on the surface and it will look creamy)
• Add the oil, salt, and half the flour to the yeast mixture and give it a mix. Add the additional flour 1/2 a cup at a time until the mixture no longer sticks then add the pancetta. Knead until smooth either by hand or with a dough hook. Cover and allow to rise for about an hour or until doubled in size.
• Punch the dough down, then divide it into 12 pieces. Roll those in to balls and place on a baking sheet to allow to rise a second time. (They will double in size so leave a little room around each ball). Cover with a light cloth and allow to rise for another 30 – 40 minutes.
• Pre-heat oven to 200 degrees C (400 degrees F). Sprinkle with parmesan and cook for about 15 – 20 minutes.

Prep Time 15 minutes

Chilling time 3 hours

• 170 grams (6oz) good quality dark chocolate, I used Lindt 70% dark chocolate
• 100 grams (3.5oz) butter
• 4 large eggs, seperated
• 2/3 cup sugar
• 1 teaspoon vanilla
• 1 tablespoon water

• Bring a small saucepan of water to a simmer. In a bowl add the the chocolate and butter and sit it over the simmering water without letting it touch the water. Stir until melted, then set aside to cool slightly.
• In another bowl add egg yolks, sugar, vanilla and water and also sit over the simmering water and whisk until pale; about 3 mintues (it will still be somewhat runny).Add to the chocolate and stir to combine.
• Whick your egg whites until thick and glossy. (but not super stiff like you would with meringue)
• Add a third of the egg whites to your chocolate and incorportate well. Add the remaining egg whites and fold though until well incorported. Add to invidiual pots or a large bowl and refridgerate.

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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