Make your own gut healing bone broth at home.

So why bone broth?

It’s great for your gut, your skin, your hair, your bones, your immune system, plus much more…

Simply warm and drink as is or use anytime a recipe calls for stock.  If you suffer from any gut issues it really is a miracle food.

 It’s also great for babies, I gave it to H from about 8 months old in small amounts.  He still loves to have a little bowl of it on chilly morning – or anytime, and it’s great to have on hand when he is sick and off his food.

I use a slow cooker but it also works well in a pressure cooker and on the stove – time permitting.

Simply add your leftover chicken bones from last nights roast chicken (try my quick lemony chook or this roast chicken with sage) in a pot along with a tablespoon of apple cider vinegar – an important step as it helps to extract all the goodness from the bones.  Also add a chopped carrot, celery, a bunch of parsley stalks (optional), bay leaves, peppercorns, salt and almost fill it with water.

Cook on low for 24 hours in a slow cooker, strain and you will end up with a beautiful clear stock.  Adjust seasoning and store in the fridge for a couple of days.  I like to freeze half in individual containers so I can defrost just the right amount.

• Bones from 1 whole chicken, preferably organic ,roasted *see notes
• 1 tbsp apple cider vinegar
• 2 carrots ,chopped in 3
• 2 celery stalks ,chopped in 3
• 1 bunch parsley stalks
• 1 onion ,halved
• 2 bay leaves
• 5 black peppercorn
• 1 tsp salt

1. Add all ingredients to a slow cooker and fill with water.  Cook on low for 24 hours.  Allow to cool slightly and strain.  Adjust seasoning.

2. Store in the fridge or freeze for later. 

If not using bones from leftovers, buy organic bones from your butcher and roast in the oven beforehand. 

Using the bones from 1 chicken will produce a stock that is slightly jelly like once cooled.  I sometimes use the bones from 2 chickens. This will produce a stock that sets like jelly once cooled. 

• 1 Nectarine (or as many as you like)
• A few mint leaves

1. Wash the nectarine well – I like to leave the skin on. Cut out the seed and add the flesh to the blender. Add a couple of mint leaves, or to taste, and puree to the desired consistency

 My little man has been off his food due to croup, so I made him a smoothie that I knew he would love.  Its packed full of goodness, but it still tastes great.  H loved it… 

A really simple cookie recipe that makes a great afternoon snack or even breakfast on the run.  Toddler approved.

 This is my go to super easy lunch/dinner for Little Big H if I haven’t had time to prepare anything.   He loves it and its ready in 15 minutes. It’s best served cold, so make it ahead of time if you can.  If you don’t have a lots of fresh veggies on hand, it’s just…

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I often serve gougères (aka delicious french cheese pastries) as an appetiser at dinner parties – everyone loves them, H included – they are really good! Serve them as is or cut in half and fill with what ever takes your fancy. I have always found they work out best mixing by hand but you could give…

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I grew up eating my mums salmon patties and they are a family favourite.  They are so comforting and remind me of home.   They are so simple to make and are a great first finger food for little folks.  I have made these mini sized so they are easy for H to pick up.   The mixture…

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 You may have seen this recipe a million times on the internet, but I couldn’t resist putting it on the blog for anyone who hasn’t.  It is perfect for babies from 6 months old – and its delicious.   My favourite topping is mango and passionfruit but use whatever fruit is in season. It takes…

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 Add the walnut and mix again on low until just combined. Halve the mixture, wrap in glad wrap and chill for 30 minutes. Freeze the other half for another time.  Preheat the oven to 180 degrees C (350 degrees F)

Add the butter and ricotta to a bowl and mix with a wooden spoon until combined. Add the sifted flour, baking powder and a pinch of salt. Tip out onto a bench and knead together with your hands until the mixture comes together into a soft ball of pastry. (If not wanting to do it by hand, I have made this recipe in my Kitchenaid with a dough hook attached, it works out perfectly)

Form into a ball, cover with plastic wrap and refrigerate for 30 minutes.

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• About 4 large potatoes
• 1 tablespoon sweet paprika
• 2 tablespoons olive oil
• salt
• parsley to garnish (*optional)

1. Pre-heat the oven to 220 degrees C (420 degrees F). Peel and chop the potatoes into fries that are roughly the same size. Dry them a little using paper towel if they are wet. Toss the potatoes in the olive oil, paprika and salt
2. Place on an oven tray in a singe layer so the potatoes aren’t touching and cook for about 30 minutes (the time really depends on the size of your fries so keep an eye on them). For best results toss them half way through cooking. Sprinkle with parsley if using and serve.

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• 2 egg whites
• 1/2 cup caster sugar
• 2 teaspoon cocoa powder + a little extra for dusting
• (dark chocolate for dusting – optional)

1. Preheat oven to 160 degrees C (320 degrees F). Place the egg whites in a clean dry bowl. Whisk with an electric mixture until soft peaks are formed. Then gradually add the sugar and 1 teaspoon of the cocoa powder while you continue whisking until stiff peaks are formed (about 10 minutes). The sugar should be incorporated and the mixture should appear nice and glossy. Fold through the remaining teaspoon of cocoa powder to create a bit of a swirl
2. Line a baking tray with baking paper. Using a spoon and your finger, take a spoonful of the mixture and push it off onto the tray with you finger and shape it into a rough ball. Dust with the extra cocoa powder and grate a little of the dark chocolate on top if using
3. Bake for 20 – 25 minutes. They should be crispy on the outside and cracks should be visible

Makes about 6 – 8 mini meringues. Double the recipe if you would like more

Incubation: The milk mixture has to remain at 40 degrees C.  There are a number of ways to do this.  Put the jars into an esky of 40 degree water, adding more water as needed.  I use a sous vide machine and set it to 40 degrees.  If you don’t have either of these put the pot of water in the sink with the lid on and fill it with warm water and also surround it with 40 degree water.  This method will take a bit more work as the water surrounding will cool off quicker.  Check every couple of hours and add hot water to bring back up to 40 degrees.

Mini cupcakes – perfect for little hands…

I used my mums cupcakes recipe here but substituted the huge amounts of sugar with mashed banana and honey.  It worked a treat.  H loved them.  The mango on top is lovely paired with the banana and they are light and fluffy.  

They are super easy to make and it almost all happens in the one bowl – so get the kids involved.  I used a mini muffin tin as they are just the right size for kids.  If mangos aren’t in season try apple, pear, or add a handful of dark chocolate chips.

• 1 1/2 cups self-raising flour
• 125 g softened butter
• 3 eggs; light whisked
• 1/4 cup milk
• 1/4 cup honey
• 2 ripe bananas; mashed
• 1 mango cheek; finely sliced

1. Pre-heat oven to 180 C/350 F. Sift the flour into a bowl of an electric mixer. Add the remaining ingredients except the mango. Beat on medium speed for 2 – 3 minutes. Fill mini pastry cases 3/4 full.
2. Top with a slice of mango and an extra drizzle of honey if you like. Bake for 15 minutes.

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

1. 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
2. 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