• 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

• 100 grams of red lentils
• 1/2 chicken breast
• 1/4 cup leek
• 2 tomatos
• 1/2 cup chopped broccoli
• 1/2 cup chicken stock (salt reduced)
• 1 tbls olive oil

• In a saucepan cook the lentils as per the packet instructions (for 100grams add approx 3/4 cup of water and simmer until soft)
• Dice the vegetables and chicken
• Add olive oil and leek to a frying pan, cook until tender
• Add tomato and broccoli, stock & cooked lentils. Simmer until the vegetables are tender and the chicken is cooked through.
• Server as is or add to a blender and pulse till the desired consistency is reached.

• 1 medium size pumpkin or 2 mini pumpkins
• olive oil

For the filling

• 1/2 onion , finely chopped
• 1/2 cup pearl barley
• 1 1/2 cups organic chicken stock
• 3 large tomatoes , diced
• 1 zucchini , diced
• 1 celery stick , diced
• 1/4 cup peas
• 1/4 cup chopped parsley
• Celtic sea salt + pepper (optional)

• Preheat oven to 180 degrees C (350 degrees F)
• Wash and cut the top off the pumpkin, scoop out the seeds and fibre; set aside

For the filling

• Saute the onions in a frying pan (use one that has a lid) until tender
• Add all the remaining ingredients and bring to the boil
• Cover with lid, lower heat to a simmer & cook for approximately 20 min or until the pearl barley is cooked through (if the filling is too dry add a little extra stock or water so the filling is quite moist)
• Place pumpkin on a baking tray and stuff with the filling mixture; pop pumpkin lid on and brush/spray with olive oil; wrap pumpkin in foil
• Bake for 2 hrs or until tender. Test by piercing the flesh with a sharp knife
• Remove foil and pop under the grill for a few minutes if you would like it nicely browned on top
• Cut into portions or scoop out the flesh and mash (depending on your child’s chewing ability)

You can eat the pumpkin skinUse any vegetables that you have handy. You could also add currants, nuts, etc.

Divide into portions and freeze

• 1 organic free-range egg
• A splash or two of milk
• 1/2 Avocado

• Whisk the egg and milk in a saucepan. Cook over medium heat scraping the bottom of the pan in order to achieve a lightness to the egg mixture. Once set allow to cool slightly
• Slice Avocado and server with eggs

• A punnet of blueberries
• A punnet of raspberries
• A punnet of strawberries
• Natural yoghurt
• Toasted or natural muesli (We like toasted)
• Maple syrup

• Add a few good dollops of yogurt per person to a bowl. Add a handful of raspberries and mash a little with your spoon. Set aside
• Add Museli to the bottom of your glass or jar and top with a few blueberries, and strawberries, then the yoghurt mixture. Repeat steps finishing with the yoghurt on top. Garnish with fruit and drizzle with maple syrup

Fresh or frozen fruit would be suitableFor younger babies, add muesli to a blender and blend to a finer consistency

If you are not a natural yoghurt fan, add some maple syrup to the yoghurt mixture to sweeten it up or use your favourite flavoured yoghurt instead

• 1/2 cup of organic oats
• 1 banana
• Handfull of raspberries
• A little oil (coconut oil is best)

• Cook oats as per packet instructions. (I use 1/2 cup of oats with full cream milk). Using a grill plate or a frying pan add oil. Slice banana in half length ways and grill until you active a nice colour and the banana has softened slightly – Don’t over cook or it will turn to mush
• Add porridge to bowl and top grilled banana and fresh raspberries

Makes enough to serve Mum and Bub

• 1/4 cup Organic Bircher Muesli
• 1/4 cup Organic Natural Yoghurt or you could use milk
• 2 tbls Water
• Berries or any fresh sessional fruit; to serve

• Combine Bircher Muesli, yoghurt and water. Leave to soak overnight in the refrigerator
• The next day; stir add berries/fruit and server

• 1 bunch of baby coloured carrots
• 2 tablespoons miso paste
• 2 tablespoons maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 2 tablespoons canola or grapeseed oil

• Preheat the oven to 200 degrees C (400 degrees F). Line a baking tray with baking paper.
• Wash and peel the carrots and place on the baking tray
• Whisk together the miso, maple syrup, rice vinegar, soy sauce, and oil.
• Coat the carrots well and cook for 30 to 40 minutes – turning periodically until tender and caramelised

Use any veggies you have handy. Cut into chunks and toss in the mixture and bake as above. Adapted from Food 52

• Puffed Amaranth
• Natural Yoghurt
• 1 Mango; flesh chopped
• 2 passionfruit

• Add some puffed amaranth to the bottom of your two glass and top with a couple of tablespoon of yoghurt. Top that with half the mango and then repeat to create another layer. Top with passionfruit and serve.

Puffed amaranth is also called popped amaranth.I haven’t given exact quantities because you can just add an amount that suits you.

For tiny babies, puree the mango rather than chop

• 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.