• strawberries
• blueberries
• yellow capsicum
• watermelon
• tomato
• mint
• coconut
• chia seeds

• Chop all the fruit into bite sized pieces and thread on to the skewers. Sprinkle with chia seeds and coconut. Serve.

I’ve listed what fruit I have used but use what ever takes your fancy or is in season. Break the sharp pointy end off before serving to your little person.

• 250 ml water
• 150 g butter , cut into cubes
• pinch of nutmeg
• pinch of salt
• freshly ground pepper
• 200 g plain flour
• 5 eggs; at room temperature
• 120 g gruyere cheese , diced into 1/2cm (1/4 in) cubes
• Extra egg , beaten, for egg wash

• Pre-heat oven to 200 degrees (400 degrees F)
• In a large saucepan put water, butter, salt, pepper and nutmeg. Bring to the boil while stirring constantly – very important or it will split
• Once boiling, turn off the heat and add the flour. Combine and keep stirring for one minute until well combined and a dough forms
• Immediately incorporate one egg at a time into the dough – I use a whisk. Tap the whisk on the sides of saucepan to loosen the mixture if it gets stuck in the whisk – its hard work but worth it. Once all the eggs are combined, stir through the cheese
• Using a tablespoon, spoon onto a baking tray lined with baking paper. With a pasty brush, egg wash just the tops – not letting it run down the sides
• Bake for 25 minutes; serve

Makes about 16 large gougeresThe recipe insists on using greyere cheese but I have used all sorts (manchego, gouda, etc.). Not very authentic I know, but they still taste great

You can also freeze raw gougers. Put them straight into the oven frozen and allow an extra few minutes cooking time

Adapted from Jacques Reymond – Cuisine du Temps

• 250 g of potato (I used red potatoes and sweet potato); washed and cut into baby bite sized pieces
• 2/3 cup peas
• 1 medium onion , finely chopped
• 1/4 cup chopped prosciutto
• 1/4 teaspoon saffron threads , crumbled between your fingers
• 6 large eggs
• 2 tablespoons of extra virgin olive oil , divided
• Fine grain sea salt and freshly ground black pepper (optional)

• Cook potatoes in a saucepan for about 7 minutes or until the potatoes are tender but not mushy
• Add in the peas and cook until barely tender, about 2 minutes. Drain and set aside to cool slightly
• Heat 1 tablespoon of oil in an oven proof 20cm frying pan (9 inch skillet) over medium heat. Add the onion and cook until softened, but not browned, about 8 minutes. Add the saffron and cook until aromatic, about 1 minute. Set aside to cool.
• Beat the eggs with a 1/2 teaspoon of salt and some freshly ground black pepper. Mix in the peas, potatoes, prosciutto and the onion mixture. Wipe the frying pan clean
• Move an oven rack to the top position and heat the grill (broiler)
• Heat the remaining tablespoon of oil in the cleaned frying pan over medium heat. Once the pan is hot add in the egg mixture and cook, occasionally sliding a spatula around the edges of the pan to loosen the omelette. Cook until the bottom/sides of the omelet are golden (the eggs are still runny just on the top), about 8 minutes
• Place the pan under the pre-heated grill and cook until just golden brown on top and set 3 – 5 minutes
• Allow to cool. The omelette can be cooled to room temperature or even chilled for several hours if desired
• Cut the omelette into wedges or into 1 inch squares to serve

Will keep in the freezer for 3 months Adapted from Kitchen Culinaire

• 1 turnip , diced into baby bite sized pieces
• 1 cup roughly chopped cauliflower
• 1/2 small leek , finely chopped
• 1 egg
• 1/4 cup desiccated coconut
• A touch of flour if mixture is too wet
• Coconut oil for frying

• Add the turnip, cauliflower and leek to a steamer basket; steam for 10 minutes or until soft. You want the turnip to still hold its shape
• Once cooked add ingredients to a bowl along with the egg, coconut and mix to combine
• If mixture is too wet, add a little flour (the mixture should be still quite loose – you shouldn’t be able to handle it with your hands)
• Add coconut oil to a non-stick frying pan and using a tablespoon add a dollop of the mixture to the pan. Flatten a little with the back of the spoon.
• Cook until golden, drain on paper towel

Will make approximately 8 to 10 baby fritters

• 2 ripe avocados (ripe but not over mushy)
• 1 can (400ml) coconut milk
• Juice and zest of 1 lime
• 1/4 cup honey or maple syrup or your sweetener of choice

• Remove the flesh from the avocado and place in a blender with all the other ingredients; blend until smooth. Taste and adjust sweetness to suit. I found it it tasted sweeter the next day so don’t over sweeten.
• Churn in an ice cream maker as per your machines instructions. Add to a freezer proof dish and sprinkle with the lime zest. Serve as a soft serve or freeze until you are ready to use.

This ice cream freezes really well and doesn’t get super hard – the perfect consistency.
Keep the seed and make an avocado tree from it. See my instructions below. The kids will love watching it grow.

• 250 g of potato (I used red potatoes and sweet potato); washed and cut into baby bite sized pieces
• 2/3 cup peas
• 1 medium onion , finely chopped
• 1/4 cup chopped prosciutto
• 1/4 teaspoon saffron threads , crumbled between your fingers
• 6 large eggs
• 2 tablespoons of extra virgin olive oil , divided
• Fine grain sea salt and freshly ground black pepper (optional)

• Cook potatoes in a saucepan for about 7 minutes or until the potatoes are tender but not mushy
• Add in the peas and cook until barely tender, about 2 minutes. Drain and set aside to cool slightly
• Heat 1 tablespoon of oil in an oven proof 20cm frying pan (9 inch skillet) over medium heat. Add the onion and cook until softened, but not browned, about 8 minutes. Add the saffron and cook until aromatic, about 1 minute. Set aside to cool.
• Beat the eggs with a 1/2 teaspoon of salt and some freshly ground black pepper. Mix in the peas, potatoes, prosciutto and the onion mixture. Wipe the frying pan clean
• Move an oven rack to the top position and heat the grill (broiler)
• Heat the remaining tablespoon of oil in the cleaned frying pan over medium heat. Once the pan is hot add in the egg mixture and cook, occasionally sliding a spatula around the edges of the pan to loosen the omelette. Cook until the bottom/sides of the omelet are golden (the eggs are still runny just on the top), about 8 minutes
• Place the pan under the pre-heated grill and cook until just golden brown on top and set 3 – 5 minutes
• Allow to cool. The omelette can be cooled to room temperature or even chilled for several hours if desired
• Cut the omelette into wedges or into 1 inch squares to serve

Will keep in the freezer for 3 months Adapted from Kitchen Culinaire

• 1/4 cup olive oil + extra for roasting pumpkin
• 1/4 cup uncooked quinoa
• 1 large quince
• 1 Lebanese eggplant , chopped into 1/2 inch dice
• 1/4 jap pumpkin , pealed and chopped into small 1 inch dice
• 1 green capsicum , chopped
• 1 small onion , diced
• 1 tomato , diced
• 3 bay leaves
• 1 tablespoon tomato paste
• 1 teaspoon cumin powder
• pinch of salt
• Handful of chopped parsley
• Pomegranate seeds to garnish

• Preheat oven to 180 degrees C (350 degrees F). Cook the quinoa according to the packet directions and then spread on a tray to cool; refrigerate until ready to use.
• Wash and dry quince and place on a baking tray, bake for 1 hour, or until soft. While that is cooking, spread pumpkin on a baking tray and drizzle with olive oil, toss to coat, and bake for 20-30 minutes, or until tender (you want it to hold its shape)
• Heat the 1/4 cup of olive oil in a large frying pan over high heat and cook the eggplant until golden and tender. Using a slotted spoon, scoop out eggplant and drain on paper towel. Now add the onion and sauté for 5 minutes or until soft. Stir in the capsicum, bay leaves, and cumin and reduce heat to low-medium; cover and cook for 30 minutes, stirring occasionally.
• Meanwhile, peel and dice the roasted quince and cut into 1 inch dice.
• Add the tomato and tomato paste to the capsicum mixture and cook for a few minutes. Add the roasted pumpkin, quince, eggplant, quinoa and parsley and gently mix together. Season to taste, add to a large bowl and garnish with pomegranate seeds

Increase the cumin to a couple of teaspoons if you enjoy the taste. I kept it very mild for the little dude…

• 1 cup blueberries
• 1 cup red currants
• 1 cup natural yoghurt
• 2 teaspoons brown sugar

• In a blender or food processor, puree the blueberries along with a teaspoon of sugar – set aside
• In the blender puree the red currants along with a teaspoon of sugar – set aside
• Pour the three mixtures (red currant, blueberry, yoghurt), alternating, into popsicle moulds to create about 5 layers of the mixtures
• With a thin knife or skewer insert into mixture and swirl together slightly in an up-and-down motion
• Insert ice-block sticks and freeze until solid

Use fresh or frozen berries (if using frozen, check the packet to see if they can be re-frozen. If not, cook in a saucepan with the sugar and let cool. Then continue with the above steps)Can’t find red currants? Try raspberries or strawberries

Use up to a tablespoon of sugar if you like your popsicles sweet…

Adapted from Martha Stewart (www.marthastewart.com)

• 4 stalks of kale; leaves roughly torn
• 2 small sweet potatoes; sliced
• 1 onion; chopped
• 60 grams parmesan cheese; shaved
• Salt and pepper

For the vinaigrette

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 bunch parsley; finely chopped

• Heat a frying pan with a little oil and fry the sweet potato until crisp and nicely golden (a couple of minutes each side). Season and set aside
• Saute the onions in the same pan until golden and crispy. Season and set aside.
• For the vinaigrette, add the oil, balsamic and parsley to a small bowl and mix to combine. Add the kale to a bowl and add the vinaigrette. Give it a good toss to coat.
• To assemble your salad add the kale leaves to a serving plate and top with the sweet potato, crispy onions and parmesan cheese. Best serve straight away.

• 3/4 cup quinoa
• 1 1/2 cups milk (animal or plant)
• 1/2 cup water + extra as needed
• 2 peaches; chopped
• 1 teaspoon cinnamon
• 1 teaspoon vanilla bean paste or essence
• 1 clove
• 1/4 teaspoon salt

Topping

• 1 peach; sliced
• flaked almond; toasted
• maple syrup or your sweetener of choice

• Rinse the quinoa and add to a saucepan with the milk, water, cinnamon, vanilla, clove and salt. Add the peaches* (see note).
• Bring to the boil and then simmer until tender, stirring occasionally. Add extra water if the mixture is too dry. Once cooked remove the clove and add to two bowls.
• Add a little extra milk the sliced peaches, flaked almonds and sweeten with maple.

If you have very ripe peaches add them in towards the end of cooking the quinoa. If they are firm add them at the beginning.