• 100 g tapioca pearls
• 60 ml coconut cream
• 2 tablespoon pure maple syrup
• 1 lime
• 1 mango , diced
• 1/4 fresh pineapple , peeled, cored and diced

• Fill a saucepan with water and bring to the boil. Add the tapioca pearls, stirring occasionally to make sure they don’t stick. Simmer until they are almost completely transparent with just a small speck of white in the middle (around 10 minutes). Drain and refresh under cold water; set aside
• Combine the coconut cream and maple syrup in a saucepan and heat through until combined; set aside to cool slightly
• Cut the peal from the lime and segment them by cutting as close to the membrane as possible on either side of each natural segment. Work your way around the lime until you have cut all the segments out. Roughly dice the segments
• Combine the lime, mango, pineapple, tapioca and the coconut mixture and stir to combine
• Spoon into individual bowls and serve

Suitable to freeze;Omit the maple syrup for younger babies. If you think it is a little tart, try adding a little mashed banana.

If left in the fridge it will set slightly. I warmed the mixture a little and it separated the mixture again

Adapted from Lotus Asian Flavours by Teage Ezard

• 1 large red capsicum (red bell pepper)
• 3/4 cup grape or cherry tomatoes; quartered or halved if making larger muffins
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt (celtic sea salt is best)
• 1/2 teaspoon pepper
• 2 teaspoons minced oregano
• 1 teaspoon minced thyme
• 2 eggs
• 1 1/4 cups milk
• 1/4 cup olive oil
• 3/4 cup crumbled feta – reserving a little to sprinkle on top

• Preheat oven to 180 degrees C (350 degrees F)
• Rub capsicum with olive oil and roast or grill until the skin has blistered and the flesh is soft. Place in a bag and let cool for about 15 min. Once cooled, peel, core and slice; set aside
• Sift flour, baking powder, salt, pepper, together in a large bowl. In a medium bowl whisk the eggs, milk, olive oil, thyme, oregano and feta. Then add to the dry ingredients and stir until just combined; batter should be a little lumpy. Add a touch more milk if the batter is too thick
• Grease and fill muffin pan three-quarters full with the mixture, sprinkle with reserved feta
• Bake for 20-25 minutes or until golden and a skewer inserted in the centre comes out clean. Let cool in pan for a few minutes and turn out onto a wire rack

Makes 12 standard muffins – I used a 24 mini muffin tinIf you like a cheesier muffin – try adding 1/2 cup of grated tasty cheese with a touch more milk

Suitable to freeze

Adapted from Muffins and Small Cakes by Suzie Smith

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• 1/2 cup (50g) quinoa flakes
• 2 cups (60g) puffed amaranth
• 1/3 cup (50g) rice flour
• 1/2 desiccated coconut
• 1/2 cup sultanas
• 1 1/2 cups dried apple (or any dried fruit you like)
• 1/4 cup pepitas
• 1/2 cup coconut oil
• 2 eggs
• 3/4 cup maple syrup

• Pre-heat oven to 160 degrees C (325 degrees F). Line a 20cm x 30cm slice tin with non-stick paper. Place the quinoa flakes, puffed amaranth, rice flour, coconut, sultanas, apple and pepitas in a large bowl and mix to combine. Whisk together the coconut oil, eggs and maple; add to the puffed amaranth mixture and stir until well combined
• Spoon mixture into the prepared tin and use the back of the spoon to smooth the surface. Bake for 40 minutes or until golden brown and set. Cool in tin for 15 minutes, transfer to the fridge and chill until firm. Slice into squares and serve

Will keep in the fridge for a week. Or they freeze really well. Puffed amaranth is available from health food stores Adapted from Donna Hay Magazine – Kids issue 11, 2014

• 2 teaspoons olive oil
• 1 garlic clove , crushed
• 150 g French green lentils
• A sprinkle of cinnamon powder
• zest of 1/2 orange
• 250 ml (1 cup) chicken stock
• salt & pepper to taste

• In a saucepan, heat oil and sweat the garlic and cinnamon until fragrant.
• Add lentils, orange zest and chicken stock. Season and cook at a gentle simmer until lentils are soft, approximately 15 minutes

Serve hot or cold, suitable to freeze
For vegetarians, substitute vege stock or water for chicken stock

• 1 cup milk
• 1/2 cup thickened cream (whipping cream for my US friends. It should have a minimum fat content of 35 percent)
• 2 egg yolks
• 1 heaped teaspoon cornflour
• 1/2 vanilla bean (or use vanilla paste)

• Add milk & cream to a saucepan. Split the vanilla bean in half lengthways and scrape out the seeds. Add to saucepan along with the vanilla bean pod.
• Bring milk mixture to ALMOST boiling (don’t let it boil).  Remove vanilla bean pod. 
• In a separate bowl, whisk eggs and cornflour to combine
• While whisking, slowly add milk mixture to the eggs
• Return the mixture to the saucepan and cook on low heat while continuously stirring until the custard thickens. Once ready it should coat the back of the spoon

For Coconut Custard with Caramelised Pineapple

• Substitute coconut cream for the cream in above recipe and omit the vanilla bean
• Slice and chop fresh pineapple. Add a little oil to frying pan and cook pineapple pieces over medium heat until you active a nice golden colour. I chopped the pineapple into smaller pieces after cooking but you could also puree for a smoother consistency
• Add pineapple to cooked custard and serve

For Lavender Custard

• Add 1 teaspoon of lavender (available from specialist food stores) to the milk mixture in the above recipe and omit the vanilla bean. Once custard has cooked, strain and discard lavender

For Rhubarb Custard

• Chop rhubarb and add to a saucepan along with enough water to come approximately half way up the rhubarb. Cook until tender.
• Stir through cooked vanilla custard and serve

For Mango & Passionfruit Custard

• Dice Mango and add a blender along with the passionfruit pulp. Blend to your desired consistency. Stir through cooked vanilla custard and serve

Will keep in the fridge for two days

• 1 egg
• 2 tsp maple syrup
• 2 tsp poppyseed
• 2/3 cup milk
• 1/2 cup wholemeal spelt flour
• Coconut oil , for cooking

For the toppings

• Natural yoghurt
• Fresh berries or whatever fruit is in season
• Maple syrup to serve

• Combine all ingredients in a bowl and whisk to combine.
• Heat a little oil in frying pan over medium heat. Add a 1/4 cup of the mixture and swirl around the pan to coat. Cook or a couple of minutes, flip and cook for another minutes and turn out onto a plate.
• Cover with a tea towel until you have used up all of the mixture. Fill crepes with natural yoghurt and fresh berries, drizzle with maple and serve.

• 1 salmon fillet – skin off & bones removed (approximately 150 g)
• 1 large tomato
• 1 carrot
• 3 stalks rainbow chard
• parsley
• 1 lemon
• 4 potatoes
• 2 tbls creme fraise
• butter/milk
• 1/2 tsp nutmeg

• Pre-heat oven to 200 degrees C (400 degrees F)
• Peel and chop the potatoes; cook on the stove top in boiling water until tender. Once cooked, mash or put through a potato ricer and add a tablespoon or two of butter and a splash of milk. Mix & set aside.
• Blanch the rainbow chard in boiling water and finely chop along with the tomato, parsley and salmon. Grate the carrot and combine all ingredients in a bowl. Add the juice of half a lemon along with the zest, the creme fraise & the nutmeg.
• Add filling to 6 ramekins and top with the potato prepared earlier
• Cook for 40 minutes, serve warm

Makes approximately 6, 100ml individual pies
Suitable to freeze

• 2 tbls oil
• 500 g chicken thigh fillets (about 6 small fillets); chopped into baby bite sized pieces
• 1 small head of broccoli; florets broken off into smaller pieces
• 2 zucchini; sliced
• 3 carrots; sliced
• a handful of green beans , trimmed and sliced into 3cm pieces
• 1 onion
• 2 garlic cloves (or use paste); crushed/finely chopped
• 2 teaspoons of minced ginger (use a fine grater to mince or use a ginger paste)
• 1 cup of roughly chopped coriander (cilantro)
• 400 g tin of coconut milk
• juice of half a lemon
• pinch of salt (I use celtic sea salt)

• Heat the oil in a frying pan and add chicken pieces. Cook until slightly browned. Then add the onion along with the garlic and ginger. Cook until the onion becomes translucent but not browed
• Add all the remaining ingredients except for the coriander. Cover and simmer for about 15 minutes or until the chicken is cooked through and the vegetables are tender. Add up to 1/2 cup of water or stock if there is not enough liquid left in the pan. Remove from the heat and add the coriander. Stir to combine; serve with rice

For younger babies, add mixture to the blender and puree until the desired consistence in reached
Suitable to freeze

Print

Servings 6

Ingredients for the pastry

• 1 1/2 cups (220g) of plain (all-purpose) flour
• 1 teaspoon salt
• 85 grams (6 tablespoon) butter; cut into small cubes
• 1/4 cup ice cold water
• Egg with a splash of milk; as a wash for the pastry

Ingredients for the filling

• 600 g potato (about 3 large potatoes)
• 1 small head of broccoli
• small bunch of sage , roughly chopped
• olive oil
• salt pepper

Directions or the pastry

• Place the flour and salt in a food processor and pulse to combine. Add the cubed butter and pulse until the butter is about the size of a pea. Add the cold water and keep pulsing until the dough comes together (as soon as it all comes together in a clump, its done. Don’t over process). Wrap in plastic wrap refrigerate for 30 minutes.
• Flour your bench lightly and roll the pastry out to about 30cm (12 inches) in diameter.

Directions for the filling

• Pre-heat oven to 200 degrees C (400 degrees F). Peel and parboil the potatoes whole. Allow to cool slightly and slice thinly. Break the broccoli in to florets and also slice so they are reasonably thin to allow you to layer the potato and broccoli.
• Combine the potato, broccoli and sage in a large bowl or on a board, being careful not to break up the potato, and add a good few glugs of olive oil so everything is well coated. Season well with salt and pepper.
• Place the filling in the centre of the pastry, layering the potato and broccoli, leaving a boarder to fold over the filling. Fold over the edges and secure with a little water if it isn’t sticking. Brush with the egg and milk mixture and bake for 50 minutes or until lovely and golden. Serve