Galettes are really simple to make and you can put any veggies you like in them.  I’ve used potato, broccoli and sage which are great together.  I also put some sage leaves on top to crisp up in the oven.  

The pastry I have made is also super simple and only takes 2 minutes to make in a food processor.  If you don’t have a food processor, use your hands, it will just take a little longer.  If you want to skip making the pasty all together, a store bought short-crust pastry would also work – but nothing beats homemade.

When making the pastry remember an Australian cup is 250 ml compared to an American cup which is 240 ml.  For most recipes it really doesn’t make a difference, but for pastry, sticking to the correctly quantities is key to a beautiful pastry.  Once you have added your cold water keep pulsing the mixture in the food processor until if forms a large ball.  Don’t be tempted to add more water (I’ve made that mistake once = huge fail!).  It will come together on its own.

• 1 1/2 cups (220g) of plain (all-purpose) flour
• 1 teaspoon salt
• 85 grams (6 tablespoon) butter; cut into small cubes
• 1/4 cup ice cold water
• Egg with a splash of milk; as a wash for the pastry

• 600 g potato (about 3 large potatoes)
• 1 small head of broccoli
• small bunch of sage , roughly chopped
• olive oil
• salt pepper

1. Place the flour and salt in a food processor and pulse to combine. Add the cubed butter and pulse until the butter is about the size of a pea. Add the cold water and keep pulsing until the dough comes together (as soon as it all comes together in a clump, its done. Don’t over process). Wrap in plastic wrap refrigerate for 30 minutes.
2. Flour your bench lightly and roll the pastry out to about 30cm (12 inches) in diameter.

1. Pre-heat oven to 200 degrees C (400 degrees F). Peel and parboil the potatoes whole. Allow to cool slightly and slice thinly. Break the broccoli in to florets and also slice so they are reasonably thin to allow you to layer the potato and broccoli.
2. Combine the potato, broccoli and sage in a large bowl or on a board, being careful not to break up the potato, and add a good few glugs of olive oil so everything is well coated. Season well with salt and pepper.
3. Place the filling in the centre of the pastry, layering the potato and broccoli, leaving a boarder to fold over the filling. Fold over the edges and secure with a little water if it isn’t sticking. Brush with the egg and milk mixture and bake for 50 minutes or until lovely and golden. Serve

Gozleme is a tradition Turkish pastry filled with savoury ingredients.  I have very much cheated by using store-bought flatbread instead of making my own pastry.  It makes this cheats gozleme recipe super quick and convenient for lunch, a light dinner, or to pack into kids lunch boxes. 

Gozleme has always been a favourite of mine.   H and I would often wander down to the Kiribilli markets and grab some.  There is always a queue – because it is delicious, and I always order the feta and spinach which is why I thought I’d give it a try myself.

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

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

1. 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.
2. 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.
3. 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.

My little helper made these almost entirely on his own.  Its super simple,  just take as many flatbreads as you like, top with spinach, then the feta mixture with a little squeeze of lemon, top with another flatbread and you are almost done.  

Pop them in a lightly greased frying pan and cook on low heat to allow the spinach to wilt and the feta to melt a little.  Slice and serve with lemon. 

If you wanted a meatier option you could easily add some minced lamb to the mixture.  Just be sure to cook it before adding it to the other filling ingredients.

• 600 g chicken thigh fillets (skinless, boneless)
• 1 litre (4 cups) chicken stock
• 1 litre (4 cups) water
• 2 cups cooked quinoa
• 2 eggs , beaten
• 1 bunch of fresh coriander
• 1 tbls shredded ginger
• 2 spring onion (scallions), finely sliced on the diagonal
• 1 tbls soy sauce
• white pepper
• fried shallots

1. Combine thighs, water, stock and ginger into a large saucepan
2. Simmer over low heat for 1 hour
3. Remove chicken and finely shred with a two forks. Return to the stock
4. Stir in the beaten eggs, add the soy sauce and pepper to taste
5. Divide the cooked quinoa into 4 serving bowls and ladle the soup over
6. Garnish with coriander, spring onion, fried shallots
7. Drizzle with a little extra soy; serve

Serves 4 – full adult size serves

Adapted from The Healthy Chef

Labneh or yoghurt cheese is so easy to make and it is delicious.  It has a smooth and creamy consistency and a slight tangy taste.  It’s great spread on crackers with a sprinkle of sumac – I also love a sprinkle of good quality sweet paprika and so does H.  I can see this being a staple in my home – ready for a healthy snack.   If your little ones enjoy the taste of natural yoghurt then they are sure to love this…

You simply strain the natural yogurt for a few days to allow the whey to drip through the cheesecloth, and what you are left with is labneh.  If placed back in the fridge at this point it will last for a few days.  Roll into perfect little portion sized balls and cover in olive oil, and it will last for a month or so – but it’s so good, I doubt it will last any time at all.

 Labneh is great spread on toast as a healthy alternative to butter, or served more traditionally as part of a mezze selection.  Be sure to use a good quality olive oil.  I used an Australian fruity fragrant extra virgin olive oil, because the labneh will take on the flavour of the oil.  I’ve kept it super simple but feel free to experiment a little and add your favourite herbs.  A few springs of thyme or a chilli added to the oil would be gorgeous.

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

1. 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.
2. 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.
3. 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.

Now that Big H is 10 months old it won’t be long before he is eating dinner with the family (no separate kids meals for us!).  So as often as I can I like to give Big H what we are having for dinner – only puréed.

It has been a challenge to avoid adding salt/sugar to recipes and instead substituting with fruits and other ingredients to add sweetness or saltines.

• 1 duck breast
• 2 figs
• 1 large potato
• balsamic vinegar
• 5 dates
• pinch of bi-carb soda
• Tiny splash dry sherry (optional)
• 1/2 cup of water

• 3 duck breast
• 6 figs
• balsamic vinegar
• 10 dates
• pinch of bi-carb soda
• Splash dry sherry (optional)
• 3/4 cup of water

1. I removed the fat from the duck and chopped it into pieces before adding to the steamer basket along with the potato. Depending on what type of steamer you have, you could steam the duck breast as a whole. Steam for approximately 15 minutes or until cooked through.
2. Once cooked add duck and potato to the blender along with the cooked figs (see below) and two teaspoons of the date sauce.

1. Chop dates and add to a saucepan. Add water and bring to the boil. Remove from of the heat and add bi-carb soda. Stir until dates start to breakdown. Allow to cool a little and add dry sherry and extra water if the consistency is too thick. Pass through a sieve.

1. Chop the figs in half and add to a baking dish. Drizzle with balsamic vinegar and grill for approx. 5 minutes. You want them to be tender but still holding their shape

1. Use a sharp knife to score the skin of the duck breasts (without slicing all the way into the flesh)
2. If using a sous vide – vacuum breast and cook for 40 minutes at 64 degrees C (147 degrees F). Once cooked sear the breast in a frying pan skin-side down over medium-high heat to render the fat. Allow to rest
3. Alternatively – Heat a little oil in a frying pan over medium-high heat. Sear the duck, skin-side down, for 7 minutes reduce the heat to medium-low after 3 minutes. Turn the breasts over and place the pan in the oven for a further 5 minutes. Transfer to a plate and let rest for 5 minutes.
4. While the duck in resting place figs in the oven.

1. Slice duck and add to a serving plate along with the figs. Drizzle some of the remaining balsamic from the fig pan and top with the date sauce.

H playing with his jelly!  As much as I would love to say he gobbled it all up and absolutely loved it – I can’t.  He was very suspicions and mostly just poked it to watch it wobble!  It really is very delicious, which is why I’m posting it.  So for all those jelly loving babies (and adults) out there, this is a healthy jelly without all the sugar.  

It would be lovely served with my sugar free custard 

As you can see in the above picture, I didn’t take great care straining the juice so there is a layer of fine pulp that has settled on the top.  If you want it perfectly clear strain the juice in a very fine sieve or muslin

• 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)

1. 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
2. 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
3. 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

Once Little Big H turned 6 months I started adding protein to his diet.  I also started adding herbs & spices, nuts, eggs, beans, grains, seeds, etc.  I tried most foods individually then made combinations there of.

In the beginning I steamed all meat and vegetables and blended to make a smooth puree.  Once Little Big H had tried most ingredients individually, I started getting a little more adventurous.  I made purees that were also baked, braised, roasted, etc.  Gradually I started leaving soft lumps so he would get used to different textures.

As mentioned on the 4 to 6 months page.  In Australia it is now recommended to give babies all food types from 4 months.  This includes meat, fish, eggs, nuts and other foods considered highly allergic. Please note that I am not a doctor or nutritionist, I am just sharing what worked for my son.   Please consult your health professional if you have any concerns about introducing new foods or you have a history of allergies in your family.

I buy organic fresh produce to make baby food. See why here. 

Meat Ideas

A good way to introduce meat is to add it to previously made vegetable purees.  Any of the vegetable purees on the 4-6 month page could have a protein added.

• Chicken, sweet potato & date
• Chicken, corn, zucchini & leek
• Cream of chicken
• Chicken, corn & apricots
• Chicken, green beans & leek
• Chicken, granny smith apple and thyme – guest post
• Chicken, carrot and cumin
• Chicken, bok choy, potato and coriander
• Beef, kohlrabi & potato
• Baby beef pie with potato
• Beef, celery, tomato & potato
• Lamb with mixed vegetables
• Tin tuna & corn
• Salmon & cauliflower
• Sole Puree with cauliflower & wilof
• Sole with red grapes and fennel – guest post

 Vegetable Ideas

Fruit Purée Ideas

I started leaving some fruit raw at this point.  Others I continued to steam/cook on the stove top and make into purees to add to other fruit combinations.  Once cooked I blended with the cooking juices or added water until smooth.  Little Big H loves yoghurt so I often add a dollop to the fruit purees for a quick breakfast, dessert or afternoon snack.

Try any of the fruit purees on the 4-6 month page but leave the berries uncooked.  Simply mash with a fork.

Other foods

• Sugar-free custard – add a range of flavours for variety 
• Scrambled eggs with full cream cows milk (once he had tried all components individually)
• Yoghurt – Organic sugar-free natural yoghurt is best, or greek yoghurt.  Add to any of the fruit purees to make a sweet treat
• Porridge with grilled banana, apple and rhubarb
• Bircher Muesli soaked overnight in yoghurt – served with fruit
• Pasta – I gave Little Big H Bellamy’s Organic Pasta from 7 months in small quantities.  Usually as a side to a meat or vegetable puree
• Cheese – I gave Big H Laughing Cow spreadable cheese in small quantities. (More so he could get used to the taste)

Little Big H is wearing monkey print t-shirt from SOOKIbaby – available here

• 1 cup of ricotta
• 1 egg
• 5 to 8 tbls flour (depends on the consistency of the ricotta)
• 1 tsp olive oil
• pinch of nutmeg
• salt and pepper (optional)

1. To make the gnocchi combine all ingredients in a bowl and stir to combine. (if using firm ricotta – blend beforehand) The dough should be quite sticky
2. Dip a teaspoon in hot water and use it to shape the dough into several olive-sized gnocchi. Re-dip the spoon each time so dough does not stick
3. Heat a saucepan of water. When boiling poach the gnocchi for 30 – 40 seconds and remove from water with slotted spoon. They are done when they float to the surface
4. Eat immediately with a little olive oil and a tiny pinch of salt

I served this with a simple fresh tomato sauce. I added two chopped tomatoes with a sprinkle of oregano and some water to the pan. Cook until the tomatoes are tender and the sauce has thickened

Adapted from Beaba Babycook Book by David Rathgeber

I have been a little sweet potato mad lately – but it has to be roasted.   Something really magical happens when veggies are roasted and I can’t get enough of them.  

H on the other hand has decided he likes everything served raw.  Now I’m not complaining.  He will happily sit down and eat a bowl of raw carrot, broccoli stems, capsicum, cucumber, tomatoes, and even cauliflower but he has recently developed at hatred for pumpkin and sweet potato.  

I thought I may be able to fool him with this roasted sweet potato dish by serving it topped with chickpeas and tahini but if I’m truthful he wasn’t overly impressed.  He had a taste, put a few more tablespoons of tahini on top, tried it again, picked the chickpeas off and ate them and that was about it.  

I thought it was really delicious which is why I’m posting it, and its a great meatless meal option with ingredients that you probably have on hand.  I hope you like it. xx

• 2 small sweet potatoes
• 2 tbls finely chopped mint
• 2 tbls finely chopped parsley
• Sumac to garnish

• 1 tin chickpeas
• 1 tablespoon oil
• 2 tsp sumac
• 1 tablespoon honey or maple syrup
• pinch of salt

• 1/2 cup tahini
• 1/4 cup water
• 1/4 cup lemon juice
• 1 clove garlic; minced
• salt to taste

1. Pre-heat oven to 200c / 400F. Give the sweet potatoes a good scrub (leave skin on ). Cut in half lengthways and place on a baking tray. Brush with oil and baked for about 30 minutes or until tender.
2. Drain, rince and dry the chickpeas; add to a heat proof dish. Mix the remaining ingredients and add to the chickpeas and toss to coat. Place in the oven and cook for about 20 minutes or until golden and crispy. Once cooked add half the parsley and mint and combine.

1. Combine all ingredients in a bowl and mix well.

1. Place your sweet potatoes on a serving tray and using a spoon make a little dent in the sweet potato so you can pile your chickpeas on (alternatively scoop out a little of the flesh). Top with chickpeas a good dollop of tahini, the left over herbs and a sprinkle of sumac. Serve

Serves 4 as a side (half a sweet potato each). Double the recipe to serve as a main or if you are super hungry

H and I have been doing a stack of baking lately – homemade bread, pizzas, cakes and muffins.  I think the winter weather has something to do with it!  I’ve experimented a lot with muffin recipes and I have to say, I think I’ve found a winner.  These healthy zucchini, corn and tomato muffins are easy to make and are pillowy soft – just how I like them.  The trick is to not over mix.  When adding the wet ingredients to the dry ingredients, stir with a wooden spoon until just combined and you are ready to go.  

Muffins are perfect for a light lunch and are great for the kids lunch boxes.  The recipe makes a large batch so freeze what you don’t use for another day.  I personally love having a few healthy savoury muffins in the freezer ready for a quick snack or to pack for the little guy if we are heading out for the day. 

I’ve used zucchini, corn, tomato and cheese but feel free to substitute other vegetables.  If you are using particularly dry ingredients and the mixture feels a little dry, just add a splash more milk till you achieve a thick but loose mixture.  It shouldn’t be in any way runny – I need to start taking some action shot, what do you think, would that be helpful?  

Enjoy xxx

• 1 cob of corn (ear of corn)
• 1 tomato
• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup grated tasty cheese (reserving a little to sprinkle on top before going in the oven)
• 2 cups self-raising flour
• 1 egg
• 1 cup milk
• 150 grams butter; melted
• salt & pepper (optional)

1. Pre-heat oven to 180 degrees C (350 degrees F). Combine the dry ingredient (flour, cheese, zucchini, corn, tomato, salt and pepper) in a bowl and mix a little to combine.
2. In a small bowl combine the egg and milk and light whisk with a folk. Add the melted butter. Add the mixture to dry ingredients and stir with a wooden spoon until combined. Don’t over mix or you will end up with a tough muffin! If the mixture feel a little dry add a splash more milk.
3. Spray the muffins tins with oil or grease with butter. Fill tin 3/4 full of the mixture and sprinkle with the remaining cheese. Bake for 15 to 20 minutes. Test with a skewer, if it comes out clean, they are ready. Serve warm

Makes 12 large muffins and 12 mini muffins.
Don’t be tempted to overfill the muffins – fill only 3/4 of the way up the muffin tin. They will work out a lot better.