• 4 sheets puff pasty
• 1 tablespoon oil
• 1 onion; diced
• 1 clove garlic; minced
• 500 grams lamb mince
• 2 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1/4 cup stock (or water)
• 1 teaspoon salt
• 1/2 cup mint; roughly chopped
• 200 grams crumbly feta;
• Egg white from 1 egg and a little water; as a wash for the pastry.

• Add oil to a frying pan and sauté the onion and garlic until tender. Add the coriander, turmeric and cumin and stir for a minutes or so. Lower heat to medium-high and cook the mince, add the stock and stir through. Once cooked turn off the heat and stir through the mint and feta.
• Pre-heat oven to 200 degrees C (400 degrees F). Cut the pasty into 9 squares. Hold the pasty square in your hand and add 2 teaspoons of the filling. Add a little water to the edges of the pastry and fold the corners together so you have a triangle. Using a folk, crimp the edge well. Repeat until all the pasty is used.
• Add to a baking tray and brush with the egg white and water wash. Cook for 10 minutes or until the pastry is lovely and golden.

Suitable to freeze. If you plan on freezing some I would recommend cooking them until barely golden. When ready to use, take out of the freezer and place in the oven and cook until heated through and golden brown.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

• 1 large whole chicken (about 1.5 – 2kgs)
• 8 tomatoes ,halved
• 1 onion ,cut into small wedges
• 3 cloves garlic crushed
• 1 tablespoon olive oil
• 1 handful fresh herbs to garnish ,parsley or coriander work well

Spice Rub

• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 2 teaspoons sweet paprika
• 2 tablespoons Olive oil

• Preheat the oven to 200 degrees C (390 degrees F).  Combine the spice rub ingredients in a small bowl. Set aside. 
• Butterfly the chicken by cutting out the backbone (cut down each side of the bone to remove) and then place the chicken breast side up and flatten it with your hands.  
  Dry with paper towel and rub the spice mixture all over. 
• Heat an oven proof frying pan or dish on the stove over medium heat.  Add 1 tablespoon of olive oil.  Add the chicken breast side down and cook until just golden.  Set the chicken aside on a plate. 
• Using the same frying pan with the heat off add the tomatoes, onion, garlic and extra olive oil. Season well with salt and pepper. Toss to coat.
• Add chicken on top of the tomatoes and roast for 45 minutes.  It is ready when inserted with a skewer the juices run clear. 

Adapted from Curtis Stones book ‘What’s for dinner’

• A huge handful of baby spinach leaves
• 1 cucumber
• 1/2 avocado
• 1 orange
• 1 cup of frozen mango pieces (I use frozen because mangos aren’t in season. If using fresh, add some ice to the mix)
• 1 cup of coconut water

• Add all ingredients to a blender and blend until smooth. I used a Vitamin which does a wonderful job. If you don’t have a blender as powerful as a Vitamix you may need to pass the juice through sieve to remove some of the pulp

Will keep in the fridge for a couple of days
If the mixture is too thick for your liking; add some water

• 2 – 4 granny smith apples – preferably organic
• juice of one lemon

For the toffee

• 2 heaped tablespoons brown rice syrup
• 1 teaspoon rosewater

• Add a cup of water to a bowl and add the lemon juice
• Wash the apples really well as we are leaving the skin on. Using a mandolin, slice the apples to about a 2mm thickness. Alternatively slice using a sharp knife. Dunk them in the bowl of lemon water and allow excess to drip off and add to your food dehydrator tray.
• Drying time will vary according to your model of dehydrator but roughly 12 hours or so and they will be ready.

If using an oven rather than a dehydrator

• Use above steps but dry with paper towel after dipping in lemon water. Add to a baking paper lined baking tray. Bake at 100 degrees C (225 degrees F) for approximately 2 hours, flipping them about half way through cooking.

For the toffee

• Add the syrup to a saucepan and cook over medium heat until it starts to bubble up and turn a golden colour (watch it very carefully as it doesn’t take long and can burn very easily). Take it off the heat and stir through the rosewater. Once the syrup cools just slightly it will be very sticky and you can drizzle it over the apple chips. Allow to cook and store in an airtight container.

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Prep Time 20 minutes

Cook Time 40 minutes

Resting time 1 hour

For the olive oil pastry

• 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

For the kale and ricotta filling

• 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

For the pastry

• 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.

For the filling

• 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  

• 1/4 medium rockmelon (cantaloupe)
• 1/2 cup fresh blueberries
• a good dollop of organic natural yoghurt
• 1/2 cup organic milk
• little slash of maple syrup (optional – after 12 months of age)

• Remove the skin and seeds from the rock melon and roughly chop. Place in a blender with the other ingredients, and blend until smooth

• 1 1/2 cups puffed rice
• 1 cup puffed amaranth
• 1/2 cup sunflower seeds
• 1/2 cup goji berries
• 1/4 cup chia seeds
• 1/4 cup cocoa
• 1/2 cup coconut oil
• 1/4 cup honey or your sweetener of choice
• 4 drops peppermint oil or to taste. I used doTERRA essential oil

• Line a 20×20 baking tin with baking paper.  Combine all the dry ingredients in a large bowl.
• Add the coconut oil and honey to a small saucepan and warm to melt the coconut oil. Add the peppermint oil.
• Pour over the dry ingredients and mix well to combine.  Add to your lined tin and press down with your hands so it is compacted.  Use the back of a spoon to smooth over. 
• Place in the fridge for 30 minutes to set then slice into bars. 

Will keep in the fridge for 1 week or freeze for months

quiche cooking time 50 minutes

For the Pastry

• 2 cups plain flour (300grams)
• 1 tsp salt
• 150 grams cold butter chopped into pieces
• 1 egg beaten
• 1 tbsp milk

For the caramelised onions

• 2 brown onions thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar

For the filling

• 4 eggs
• 1/2 cup single cream
• 1/2 cup milk
• 1 tbsp chopped parsley
• 1/2 cup grated parmesan cheese
• 100 grams fresh ricotta
• 2 bunches tomatoes on the vine (loose small tomatoes would also work)
• good quality thick balsamic vinegar to serve

• Preheat oven to 200C/400F. If you have a food processor, add flour, salt and butter and process until you have a fine crumb. Alternatively add to a large bowl and rub the mixture between your fingers to break up the butter into small pieces. You should still have small pieces of butter throughout the mixture.
• Add eggs, milk. Process until a ball forms. If using your hands, miss with a wooden spoon then knead with your hands until incorporated. Roll out dough between sheets of baking paper. Place in the fridge until firm. About 15 minutes.
• Grease tart tin with softened butter and line with pastry. I used a 30cm tart tin with a depth of 4cm. Line with baking paper and fill with weights. Bake for 15 minutes, remove weights and cook for a further 10 minutes or until lightly golden. Set aside. Lower heat to 180C/350F.

For the caramelised onions

• While your pastry is resting and cooking, add onions, butter and oil to a large frying pan and cook over medium-low heat until golden and caramelised. Stir often for about 40 minutes. Add balsamic vinegar to deglaze pan and cook for a further minute. Add to the base of the pastry shell.

For the filling

• In a large bowl add eggs, cream, milk, parsley, parmesan, salt and pepper and combine. Add egg mixture over the onion mixture until almost the top of the pastry shell. Nestle the tomatoes into the mixture and add dollops of fresh ricotta.
• Bake for 50 minutes or until just set and golden on top. Rest for 10 minutes and serve with a good drizzle of balsamic vinegar.

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If cooking only for baby

• 1 duck breast
• 2 figs
• 1 large potato
• balsamic vinegar
• 5 dates
• pinch of bi-carb soda
• Tiny splash dry sherry (optional)
• 1/2 cup of water

If cooking for a family of 3

• 3 duck breast
• 6 figs
• balsamic vinegar
• 10 dates
• pinch of bi-carb soda
• Splash dry sherry (optional)
• 3/4 cup of water

Directions if cooking only for baby

• I removed the fat from the duck and chopped it into pieces before adding to the steamer basket along with the potato. Depending on what type of steamer you have, you could steam the duck breast as a whole. Steam for approximately 15 minutes or until cooked through.
• Once cooked add duck and potato to the blender along with the cooked figs (see below) and two teaspoons of the date sauce.

For the Date Sauce

• Chop dates and add to a saucepan. Add water and bring to the boil. Remove from of the heat and add bi-carb soda. Stir until dates start to breakdown. Allow to cool a little and add dry sherry and extra water if the consistency is too thick. Pass through a sieve.

For the Figs

• Chop the figs in half and add to a baking dish. Drizzle with balsamic vinegar and grill for approx. 5 minutes. You want them to be tender but still holding their shape

Directions if cooking for the family

• Use a sharp knife to score the skin of the duck breasts (without slicing all the way into the flesh)
• If using a sous vide – vacuum breast and cook for 40 minutes at 64 degrees C (147 degrees F). Once cooked sear the breast in a frying pan skin-side down over medium-high heat to render the fat. Allow to rest
• Alternatively – Heat a little oil in a frying pan over medium-high heat. Sear the duck, skin-side down, for 7 minutes reduce the heat to medium-low after 3 minutes. Turn the breasts over and place the pan in the oven for a further 5 minutes. Transfer to a plate and let rest for 5 minutes.
• While the duck in resting place figs in the oven.

To Assemble

• Slice duck and add to a serving plate along with the figs. Drizzle some of the remaining balsamic from the fig pan and top with the date sauce.

• 400 grams potato (about 3 large potatoes)
• 500 grams white fish
• 1 onion finely chopped
• 1 clove garlic minced
• 1/4 cup dill roughly chopped
• 1 tsp lemon zest
• 2 egg lightly whisked
• 2 tsp dijon mustard
• 100 grams panko crumbs

• Peel, chop and boil the potatoes in boiling water until tender. Roughly mash with a fork.
• Cook the fish in pan with a little oil until just cooked through. Once cooked, using your hands, separate the flakes.
• Combine the potato, fish, onion, garlic, dill, lemon zest, 1 egg, mustard and season well. Form into 1/4 cup sized patties.  Dust in flour, dip in egg and then into the panko crumbs.
• Fry patties in olive oil until golden brown. 

Makes about 8-10 depending on how big you make them.