Print

• 1 cup (150g) self raising flour
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 eggs ,separated
• 2 cups (330g) corn kernels (fresh or frozen are fine. If using frozen let them defrost on the counter before adding to batter)
• 2 green onions
• 2 tablespoons finely chopped fresh coriander + a few extra leaves to garnish

1. Sift flour, soda, salt, cumin into a medium bowl. Gradually stir in the milk and the egg yolks unit the batter is smooth. Stir corn, onion, and corridor into batter
2. Beat egg whites with an electric mixer until soft peeks are formed; fold into batter. Pour 2 tablespoons of batter into a heated oiled frying pan. Cook for about 2 minutes each side. Remove from pan and cover to keep warm. Repeat until all the batter is used. Serve garnished with coriander leaves

Makes about 18 fritters. They freeze well so freeze whatever you don’t use for another time. Like a quick dinner in a flash.
For the smoked salmon corn fritters. Combine some creme fraise with a little lemon juice. Top corn fritters with some smoked salmon and a dollop of creme fraise. Garnish with coriander leaves

Print

• 2 avocados
• 1 big handful of coriander leaves – finely chopped
• 1/2 small red onion; very finely chopped
• 1 tomato or a few cherry tomatoes; chopped
• 1/4 chilli – or more to suit your taste; finely chopped
• Juice of 1/2 to 1 lime
• salt
• Corn chips to serve

1. Add the avocado flesh to a bowl. Mash with a folk until your desired consistency is reached. I left mine a little chunky. Add the chopped onion, chilli, coriander, tomato and the juice of half a lime. Season well. Mix and taste; add more lime to suit taste.

Don’t go crazy with exact quantities, add more or less to suit. I went very light with the chilli and onion so it would suit the little guy.

Print

• 100 g butter; melted
• 8 sheets of filo pastry
• 3 large zucchini (courgettes); grated
• 8 large eggs
• 1 1/2 cups of cream (375ml)
• salt / pepper
• 200 g goats curd (or you could use a soft goats cheese)

1. Preheat oven to 180 degrees C (350 degrees F)
2. Lay a single filo sheet on the bench and brush with the melted butter. Continue layering filo sheets and brushing with butter in between each layer
3. Brush a baking tray (about 30 x 40cm) with a good amount of melted butter and add the filo sheets to the baking tray
4. Top with the grated zucchini
5. Place eggs, cream, salt and pepper in a bowl and whisk to combine. Pour over the zucchini and top with spoonfuls of the goats curd
6. Bake for approximately 35 minutes or until just set (cooking time will vary depending on the size of your baking tray)
7. Allow to cool slightly and serve

Suitable to freeze – cut into portion and freeze
Seves 4 – 6 adults

Adapted from Donna Hay (donnahay.com.au)

Print

• 1 cup medjool dates loosely packed (pits removed, no need to chop)
• 1/2 cup almond meal
• 1/4 cup unsweetened cocoa powder
• 1/4 cup tahini
• 1 tablespoon chia seeds
• 1/4 cup popped amaranth
• 1 tablespoon honey
• coconut , sesame seeds (natural or toasted) and cocoa powder to coat balls

1. Add all ingredients to a food processor and process until the mixture is finely chopped. Check to see if you can roll a ball from the mixture, if it is a little dry add a little more tahini.
2. Roll a tablespoon portion of the mixture into balls
3. Place the coconut, sesame and cocoa powder into separate bowls and pass the balls to your little ones to coat

Combine the salt, pepper and lemon zest in a small bowl and sprinkle over the prawns.  Brush a BBQ or grill plate with olive oil and cook the prawns over hight heat until cooked through.  A few minutes each side is perfect. 

• 8 Apricots
• 1 teaspoon rosewater
• 1/2 cup of water

1. Remove the seeds from apricots. Add apricots, rosewater and water to a vacuum bag and seal
2. Sous Vide for 25 min on 82 degrees. Discard liquid and serve warm (puree if your baby isn’t used to soft lumps). Freeze remaining mixture in ice cube trays

Print

• 1 Organic Banana (ripe spotted is best)
• 1 Organic Avocado (not too hard, not to squishy is best)

1. Add equal parts banana and avocado to a bowl and mash with a fork until the desired consistency is reached. Add cooled boiled water, milk or formula to thin mixture if required.
2. The obtain a very smooth mixture – use a spoon to push mixture through a sieve.

For older babies and children, spread mixture on toast or a sandwich

Print

• 1/2 chicken breast
• 1 cup sweet potato
• 1/2 cup carrot
• 1/4 cup leek
• 1/4 cup celery
• 3/4 cup milk
• 1 teaspoon butter

1. Wash and peal vegetables. Dice the chicken and vegetables. Add to steamer and steam for 15 min. In a saucepan bring the milk and butter to the boil. Once the chicken and vegetables are cooked discard cooking liquid. Add to blender with half the milk and blend. Add the remaining milk til you achieve the desired consistency

Print

• 400 g Beef eye fillet
• sesame seeds
• Lemon; cut into wedges to serve
• 6 skewers

For the marinade

• 2 tablespoons dry sherry
• 2 tablespoons kecap manin
• 2 tablespoons sugar
• 2 tablespoons minced ginger
• 3 garlic cloves , crushed
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons malt vinegar
• 1 teaspoon sesame oil

1. Combine all the marinade ingredients in a bowl and mix to combine. Dice the beef into the toddler bite size pieces and add to the marinade. Marinade for a couple of hours minimum or preferable overnight in the refrigerator
2. Soak the skewers in water (this prevents them from burning). Skewer the beef and cook on a hot grill plate or BBQ until nicely charred and cooked through. They won’t take very long, so keep an eye on them. Serve sprinkled with sesame seeds and lemon wedge

Makes 6 skewers

Adapted from marinade from Kylie Kwong

Who doesn’t love a sausage roll…  my little guy certainly does so I was keen to make a healthier version.  These veggie sausage rolls are made using chickpeas, carrots and feta and are super simple to make.

Simply add most ingredients to a food processor and then combine the remaining with your hands.  Add the mixture to your ready rolled puffed pastry, form into logs and cut in to whatever size you like. I like to keep them small.

Serve with tomato sauce or chutney and enjoy as a snack, at lunch time or even dinner with a simple salad.

They also freeze really well, just pop them back in the oven to defrost and become crispy again.

Serve these veggie sausage rolls with chutney or tomato sauce.  Store bought is fine or try my homemade fresh tomato sauce.

• 3 sheets ready rolled puff pastry
• 1 onion
• 400 gram tin chickpeas drained
• 2 carrots roughly sliced
• small handful fresh parsley
• 2 tbsp dried mixed herbs
• 2 eggs
• 3 slices wholemeal bread
• milk
• 100 grams feta (half a block)
• sesame seeds

1. Preheat oven to 180 degrees C (350 degrees F).  Remove pastry from freezer and allow to defrost on bench covered with a damp cloth

2. Add onion to the food processor and pulse to chop. Add to a large bowl.  Add chickpeas, carrot and parsley to the processor now and process until finely chopped.  Add to the bowl along with the onion.

3. Also add the dried herbs and 1 egg.  In a separate bowl add the bread and pour some milk over and allow to absorb.  Squeeze as much liquid out as possible and also add to the mixture.

4. Using your hands, mix until well combined.  Crumble the feta into the mixture and stir to combine.  Small chunks of feta are good. 

1. Cut a puff pastry sheet in half.  Add the chickpea mixture along the long edge (you can make them as big or as little as you like).  Add a little water along the edge and roll the pastry over to seal. 

2. Cut into 5 rolls and add to a lined baking tray.  Continue with the remaining mixture and pastry. 

3. Brush the rolls with the remaining egg (lightly beaten) and sprinkle with sesame seeds.

   Bake for 35 minutes or until golden brown. Serve warm with tomato sauce or chutney.

If you make my veggie sausage rolls, be sure to take a picture and upload to Instagram with the hashtag #littlebigh so I can check out your creation. xx