• 2 cups of blood orange juice (about 5 oranges) – or any juice of your choosing
• 3 passionfruit
• 1 cup water
• 5 gold gelatine leaves
• 3 tablespoons pure maple syrup (*optional)

• Cut, then scoop the passionfruit seeds and liquid into a sieve and using the back of a spoon push the liquid through into a bowl – to just extract the juice; add to the blood orange juice
• Soak the gelatine leaves in cold water for 5 minutes. In a saucepan add the cup of water and the maple syrup if using, and heat on the stove until hot. Then squeeze out the excess water from the gelatine and add to the hot water, stir then remove from the heat. Add the mixture to the juice; stir to combine
• Pour the mixture to a mould and allow to set in the fridge for at least 4 hours or overnight. To remove from the mould place in hot water for a few seconds to a minute – not too long though or it will start to melt. Then turn out onto a bench and cut into cubes

I used gold gelatine leaves so if using titanium or another variety, just check the back of the packet for the quantity you should use. If you like your jelly on the firmer side add another gelatine leave
Will keep in the fridge for a few days

• 1/2 Pumpkin
• small tin of Chickpeas
• Coriander
• Cinnamon
• Nutmeg
• Olive oil

• Pre-heat oven to 190 degrees c (374 degrees F). Remove the pumpkin skin and seeds and cut into small size chunks. Add to roasting pan and drizzle with olive oil. Dust with cinnamon and nutmeg. Roast for 35 minutes (this produces pumpkin that can be easily mashed with a fork. For firmer pumpkin cook for less time or cut in to larger size chunks)
• Drain and rinse chickpeas. Mash chickpeas with a fork to break then up a little. Finely chop coriander. Combine roast pumpkin, chickpeas and coriander in bowl and toss to coat the pumpkin. (optional: drizzle with olive oil)

• 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

• 2 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon curry powder
• 250 g lamb mince (preferably organic)
• 1 cup quinoa
• 1 1/2 cups stock (beef, chicken or veggie)
• 2 big handfuls of currants
• 250 g punnet of small tomatoes (cherry or grape)
• 2 big handfuls of parsley; roughly chopped
• Natural yoghurt to serve

• Heat a frying pan over medium heat and and add the oil, cumin, cinnamon and curry powder. Stir to combine and add the mince. Stir until cooked through. Add the quinoa and stir to coat. Add the stock; bring to the boil. Cover, lower heat to as low as possible and cook for about 12 minutes or until the quinoa is cooked through and the liquid had been absorbed.
• Add the tomatoes and currants; cover and let sit for 5 minutes. Stir through the chopped parsley reserving a little for garnish; serve with a good dollop of natural yoghurt.

• 1 kg natural yoghurt
• olive oil
• salt (*optional)

• Place a few layers of cheese cloth or muslin over a bowl add add the yoghurt. Gather up the edges and secure. Hang the yoghurt over a large bowl so it can drip in the fridge for 2 to 3 days.
• Discard the whey*. Add the salt to the labneh if using and mix to combine. Rub olive oil into your hand and roll balls about the size of golf balls with the mixture. Place the balls into a jar and cover with olive oil.
• Refrigerate and use within about a month or so

I used a clip to secure my cheesecloth and then chop stick to hang it over the bowl. Alternatively place a strainer over a large bowl and place the cheesecloth in the strainer to allow it to drip through.
*As one of my lovely readers has pointed out – the whey that has been strained is no longer required for this recipe but you can most definitely keep it and add it to other recipes, such as making bread, fermenting foods, soaking nuts/beans/grains, add to smoothies, etc.

• 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.

• 8 flatbreads (or as many as you like)
• 1 lemon
• 4 handfuls of spinach

Filling

• Handful each of parsley and mint; chopped
• 1 block of crumbly feta; crumbled
• 1 spring onion; finely sliced
• Salt and pepper

• To make the filling combine all the ingredients in a bowl and mix to combine. Place the 4 flatbreads on the bench and top with a handful of spinach, divide the filling mixure between the flatbreads and add a squeeze of lemon. Top with another flatbread.
• Heat a little olive oil in a pan over low heat and add the flatbread. Give it a little shake to coat the bread in oil. Allow the spinach to wilt slightly. Have a little look under to see if it is golden brown. Flip and allow to cook until golden. The spinach should be soft and the feta shoud be melted.
• Slice and serve with a lemon wedge.

Makes 4 gozleme
Use any type of flatbread you like. I happen to come across a really thin naan bread so I used that, but any will do.

• 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

• 4 figs; halved
• 200 ml container of creme fraise (about a cup)
• 3 tablespoons honey
• 1 tablespoon food grade lavender
• Handful of hazelnuts (optional)

• Place the creme fraise, 2 tablespoon of the honey and the lavender in a small saucepan and stir over medium heat until almost boiling. Turn the heat right down and let the lavender infused for about 20 minutes or so. Let cool slightly and refrigerate until ready to use. Once ready put the mixture through a sieve to remove the lavender. To roast the hazelnuts put them in a frying pan over medium heat (moving them around often) until the skins are blackened and starting to come away from the nut. Put the nuts into a clean tea towel and rub the skins off. Then roughly chop
• For the figs, heat remaining honey in a medium frying pan over medium heat. Cook figs, cut sides down, until caramelized, about 5 minutes. Serve with the creme fraise and garnish with hazelnuts and an extra drizzle of honey – if you like

Serves two – two figs per person. The figs I bought however were huge so one each did us quite nicely
I had nut on my serve but I left them off for H

• 1 large sweet potato
• 1 tablespoon of olive oil
• sesame seeds to garnish

Dipping Sauce

• juice of half a lemon
• 2 teaspoons of maple syrup

• Pre-heat oven to 180 degrees C (350 degrees F). Peal then slice sweet potato into thin wedges; add to a roasting pan big enough so the slices are in a single layer. Toss with olive oil and bake for about 30 minutes. (The time really depends on how thickly you have made the slices so check them often)
• For the dipping sauce, place ingredients into a small saucepan and heat to dissolve the maple. Once the wedges are golden, drizzle with the syrup (reserving some for your little ones to dip into) and garnish with sesame seeds

If you don’t fancy the charred bits on the ends – slice them more like a chip shape 🙂