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.

These corn fritters are perfect as a starter to a main meal or they make a great light lunch or breakfast, just top with a poached egg and you have yourself a quick but healthy meal in a flash.

You could also make them mini sized and serve them as finger food at your next party, topped with smoked salmon and a dollop of creme fraise.

• 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

Be sure to take a picture if you make these corn fritters and upload to Instagram with the hashtag #littlebigh so I can check out your creation. xx

 There are many reasons to buy organic produce but the two that are the most important (to me) when it comes to feeding my precious boy are:

To avoid Pesticides, additives, antibiotics or other chemical residue in foods

After reading numerous books on baby nutrition I was pretty convinced that choosing organic fresh produce was the way to go.  I always buy organic when choosing fruit and vegetable from ‘The Dirty Dozen’ (list below).  I do believe however in a well balance diet with a wide variety of fruit and vegetables so if I can’t find a particular organic food then I’m not obsessive about it.   I purchase organic frozen blueberries, raspberries, strawberries and mango cheeks from my local organic store to have on hand.  Also when I’m aware of a particular fruit/vege going out of season, such as apples, which top the dirty dozen list, I will buy a few kilos, purée and freeze in ice-cube trays . See example post here.

The Dirty Dozen list below indicates fruits and vegetables that have the highest pesticide load. The Clean 15 are the fruits and vegetable with the least pesticide load.

Organic farming

Organic Farming is kinder to animals.  Animals raised organically are not given any growth-regulting drugs, steroids, hormones or antibiotics.  They are free to range, live in a healthier environment and are less likely to be subjected to cruelty.  They are fed organic feed with a wide range of nutrients.

Be aware that in Australia anyone can use the term “organic”. To be certain you are buying truly organic produce look for the certified organic label. The logos below are the 7 organic certifying organisations in Australia approved by the AQIS.

Glass containers by Little Lock 

• 200 g tapioca pearls (about a cup)
• 1/2 teaspoon of finely grated ginger
• 150 ml sweetened condensed milk
• Tin or fresh lychees – about 10
• 6 springs mint

1. Fill a saucepan with water and bring to the boil. Add the tapioca pearls, stirring occasionally to make sure they don’t stick. Simmer until they are almost completely transparent with just a small speck of white in the middle (around 10 minutes). Drain and refresh under cold water; add to a bowl and set aside
2. In another saucepan add the sweetened condensed milk and the ginger. Simmer over low heat for 5 minutes to allow the ginger to infuse. Then add to the tapioca pearls and stir to combine. Pour the mixture into individual pots and allow to cool in the fridge. The mixture will set slightly
3. Top each serving with a whole lychee and roughly chop the remaining lychees with the mint to also garnish the pots

You can freeze the mixture and simply warm in the microwave to serveUse any fresh tropical fruit that you likeFor a sugar free option – replace the sweetened condensed milk with just milk and use a sugar substitute to sweeten

What a treat these mini chocolate meringues are! They are not something I would offer my toddler regularly but they are a nice little treat, and would be great for special occasions such as birthday parties or at Christmas.

• 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

I have been a little obsessed with labneh ever since I made it myself awhile back.  You can find the recipe here if you want to give it ago.   It’s super simple to make but store bought is fine if you want to skip that step.

Labneh is often served in savoury dishes but this time around I’m using it in a healthy dessert.

This is not a super sweet dessert, the sweetness comes for the figs in the raw base and the ripe peaches.  I think its a perfect dessert for the entire family.  

• 4 peaches
• 1 tablespoon maple syrup , honey or your sweetener of choice
• 1 cup labneh – store bought is fine otherwise see my homemade recipe here
• 1 teaspoon orange blossom water combined with 1 tablespoon maple – for a quick glaze

• 1 cup hazelnuts
• 2 tablespoons coconut oil
• 5 – 6 dried figs
• pinch of salt
• 1 tbls water * only if mixture isn’t coming together

1. Add the hazelnuts, coconut oil, 3 figs and salt to a food processor and pulse. Add extra figs one at a time until the mixture starts getting stuck on your food processor and you can form a ball. If it is still too dry add a little of the water teaspoon at a time.
2. Divide into 4 and press into 4 tart cases. Freeze until you’re ready to fill them.

1. Combine labneh and sweetener and adjust to suit your taste. Set aside.
2. Slice flesh from around the peach and then slice thinly.

1. Take tarts from freezer and bang them on the bench (hard) to get them out. Then fill with labneh and top with peaches. Make a little glaze of maple and orange blossom water to brush over the top. Serve immediately

Makes 4 tarts using approx 9cm (4 inch) tart cases.Use 1 peach per tart

Ribollita is a Tuscan soup made with lot of veggies, white beans and bread.  It is super easy to make and doesn’t take too long.  It is a great dish for the entire family.  Puree/mash for baby and leave it chunky for bigger kids and the family.  

Ribollita – meaning reboiled, is a great dish to have handy in the freezer for those weeknight when you haven’t got time to prepare something fresh.  It stands up well to being re-heated, it may actually be better!

You start by sautéing the onion and garlic.  Throw in the celery and carrot and cook until softened.  Next add the silverbeet followed by the tomatoes, stock, bay leaf and chilli.  Cover and let simmer for 45 minutes or so.  You could dig right in after about 20 but cooking that bit longer really develops the flavours.   

To serve ladle the Ribollita into bowls with the crusty bread and serve garnished with parsley – delicious and easy…

• 5 tablespoons olive oil
• 3 cloves garlic; crushed
• 1 onion; finely sliced
• 2 stalks celery; chopped
• 2 carrots; chopped
• 1 big bunch of silverbeet; finely sliced
• 400 g tin whole tomatoes
• 1 litre stock (good quality veggie stock, chicken, beef or whatever you like)
• 2 bay leaves
• 1/4 teaspoon chilli flakes *or adjust to your liking
• 1 teaspoon salt
• 400 g tin cannellini bean
• 1 loaf of country style white bread; cut into chunks
• parsley for serving

1. Add the olive oil to a large saucepan and sauté the onion and garlic. Add the carrot and celery and continue cooking until softened. Add the silverbeet and cook until starting to wilt. Add the tomatoes, stock, bay leaf, chilli and salt. Bring to the boil and then cover and let simmer for about 45 minutes. Add the beans and allow to cook for an additional few minutes.
2. Add the crusty bead to an oven tray and bake until golden and crispy
3. To serve, ladle the soup bowls, add some bread and then another ladle of soup. Garnish with parsley and serve

Serves 6 as a mainIf also preparing for baby, take a few portions for baby before adding the salt. Puree or mash to suit age and chewing abilities.Add 2 tins of beans if you like

Breakfast…  I was never into it before having H, but now it is one of mine and Harry’s favourite meals of the day.

It’s always quick to prepare and usually made up of whatever we have in the fridge.  It is the one meal I usually let H decide on so regardless of what he decides, I want it to as nutritious as possible.

These healthy poppyseed crepes  with fresh berries are just that.  They are made using wholewheat flour, eggs, milk, poppyseed and are sweetened just slightly with maple syrup – all good things.  Fill them with natural yoghurt and fresh fruit and you have yourself a breakfast (or dessert) on the table in minutes.

Enjoy xx

• 1 egg
• 2 tsp maple syrup
• 2 tsp poppyseed
• 2/3 cup milk
• 1/2 cup wholemeal spelt flour
• Coconut oil , for cooking

• Natural yoghurt
• Fresh berries or whatever fruit is in season
• Maple syrup to serve

1. Combine all ingredients in a bowl and whisk to combine.
2. Heat a little oil in frying pan over medium heat. Add a 1/4 cup of the mixture and swirl around the pan to coat. Cook or a couple of minutes, flip and cook for another minutes and turn out onto a plate.
3. Cover with a tea towel until you have used up all of the mixture. Fill crepes with natural yoghurt and fresh berries, drizzle with maple and serve.

Be sure to take a picture if you make these healthy poppyseed crepes with fresh berries and upload to Instagramwith the hashtag #littlebigh so I can check out your creation. xx