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…

1. 5 tablespoons olive oil
2. 3 cloves garlic; crushed
3. 1 onion; finely sliced
4. 2 stalks celery; chopped
5. 2 carrots; chopped
6. 1 big bunch of silverbeet; finely sliced
7. 400g tin whole tomatoes
8. 1 litre stock (good quality veggie stock, chicken, beef or whatever you like)
9. 2 bay leaves
10. 1/4 teaspoon chilli flakes *or adjust to your liking
11. 1 teaspoon salt
12. 400 g tin cannellini bean
13. 1 loaf of country style white bread; cut into chunks
14. 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

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

Little Big H http://littlebigh.com/

I know what you are thinking – Dukkah isn’t kids food!  Well I thought the same things, so when H and I decided to make this homemade nutty dukkah the other morning.  I wasn’t expecting H to like it.  He has never been a huge fan of cumin so I thought there is no way….

But, I turned away for a moment, came back to the table to see H shovelling it in by the handful – see proof in the video below…

I guess it just proves that their tastes change and what they didn’t like last week they may like now!  I’m sure it also has something to do with helping to make it.  So get your little one involved with the measuring and taste testing as you go. 

Dukkah is a middle eastern roasted spice mix that is traditionally served on it own with bread and olive oil.  There are stacks of other uses for it and it will make your average dishes great.  See a few options below:

• Sprinkle on soups and salads
• Use it to crumb fish or chicken
• Sprinkle it on your labneh when serving – see my labneh recipe here
• Serve with homemade Lebanese flatbread
• Sprinkle on your scrambled eggs, fried egg or roll your soft-boiled egg in it and serve with avo and toast
• Add to your roasted veggies – see my quick dukkah roasted brussels spouts recipe below
• Add to jars and give to your friends and family as a lovely homemade gift 

1. 1 cup almonds
2. 2 tablespoons cumin seeds
3. 1 tablespoon coriander seeds
4. 1 tablespoon fennel seeds
5. 1 tablespoon sesame seeds (we used black)
6. 1 teaspoon ground ginger
7. 1 teaspoon salt
8. 2 teaspoons chia seeds

1. Pre-heat oven to 180 C / 350 F. Add the almonds to a roasting tray and roast for approximately 10 minutes or until golden. Add the cumin, coriander, fennel and sesame seeds to another tray and roast for about 10 minutes or until golden. Keep on eye on them.
2. Once cool add both to a mortar and pestle, along with the ginger, chia and salt. Bang away until you achieve a crumb. You don’t want it super fine but no big chunks for little ones either.
3. Serve with olive oil and fresh bread or see my other ideas below

1. Will keep in an airtight container for a few weeks
2. If you don’t have a mortar and pestle, add to a food processor and pulse until the desired consistency is reached

Little Big H http://littlebigh.com/

For roasted brussels sprouts with homemade nutty dukkah

Preheat oven to 200 C / 400 F.  Chop brussels sprouts in half and add a good few glugs of olive oil and a few tablespoons of the dukkah mixture.  Mix coat. Roast for about 15 minutes or until super golden.  Serve 

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

Healthy Zucchini, Corn and Tomato Muffin

1. 1 cob of corn (ear of corn)
2. 1 tomato
3. 1 cup grated zucchini (about 1 medium zucchini)
4. 1 cup grated tasty cheese (reserving a little to sprinkle on top before going in the oven)
5. 2 cups self-raising flour
6. 1 egg
7. 1 cup milk
8. 150 grams butter; melted
9. 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

1. Makes 12 large muffins and 12 mini muffins.
2. 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.

Little Big H http://littlebigh.com/

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…

1. 5 tablespoons olive oil
2. 3 cloves garlic; crushed
3. 1 onion; finely sliced
4. 2 stalks celery; chopped
5. 2 carrots; chopped
6. 1 big bunch of silverbeet; finely sliced
7. 400g tin whole tomatoes
8. 1 litre stock (good quality veggie stock, chicken, beef or whatever you like)
9. 2 bay leaves
10. 1/4 teaspoon chilli flakes *or adjust to your liking
11. 1 teaspoon salt
12. 400 g tin cannellini bean
13. 1 loaf of country style white bread; cut into chunks
14. 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

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

Little Big H http://littlebigh.com/

This is my take on the Thai dish; Pad Kra Pao.  I haven’t called it that because it is far from authentic but I have been making it for some time and its super tasty.  It’s also super simple to make and a perfect weeknight meal for the family.

Serve this Thai basil chicken with a fried egg and jasmine rice or I have also served it with iceberg lettuce cups, so you can wrap it up and use your hands to eat it.  The kids may like it served this way…

Thai Basil Chicken with fried egg

1. 5 green onions (the long green variety)
2. 3 garlic cloves
3. 2 teaspoons finely chopped ginger
4. pinch of salt
5. 2 tablespoon oil
6. 500g chicken mince (I bought chicken thigh fillets and made my own mince)
7. 1 tablespoon fish sauce
8. 1 1/2 tablespoons dark soy
9. 1 1/2 tablespoon sweet soy (ketchup manis)
10. 1 teaspoon sugar
11. 100 grams green bean (or a nice big handful); chopped into 1cm pieces
12. 1 cup basil; roughly chopped
13. Rice and chilli flakes (optional) to serve

1. Add green onion, garlic, ginger, and salt to a food processor and process to achieve a paste. Add oil to a frying pan or wok and add the paste. Cook for a few minutes and then add the chicken. Cook until golden. Add fish sauce, dark soy, sweet soy and sugar and cook until the liquid has mostly been absorbed, add the green beans and remove from the heat once they are bright green and the chicken is cooked through. Add basil and stir through.
2. While the above is happening; cook your four eggs in a frying pan to your liking.
3. Add rice to 4 bowls, top with the chicken a fried egg and chilli flakes if using

1. Serves 4 as a main
2. Green onion; also called scallion and in Australia, just shallots to add to the confusion 🙂

Little Big H http://littlebigh.com/

Green smoothies are to H what lollies are to a lot of kids – he absolutely loves them.

Guaranteed if we walk past a juice bar, he will drag me kicking and screaming until he gets one – he loves to choose the ingredients and it has become his little treat after daycare a couple of times a week. 

This one was made up of kale, cucumber, pineapple, and mint.  It is lovely and refreshing and not overly green tasting.  A good intro to green smoothies if your little one is not used to them.  

Enjoy xx

Watch our little video of H making this smoothie all on his own – and taste testing of course. Click play to watch it here… 

Green smoothie with kale, cucumber, pineapple and mint

1. 1/4 large fresh pineapple
2. 1 apple
3. 1 cucumber
4. 1 cup water
5. a few springs of mint
6. 3 stalks kale
7. handful of ice cubes

1. Add all the ingredients to a high speed blender; blend until smooth.
2. *to sweeten add your sweetener of choice (honey, maple, fresh dates, etc)

1. This makes enough to serve two people plus a little left over for the next day.

Little Big H http://littlebigh.com/

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

Healthy Zucchini, Corn and Tomato Muffin

1. 1 cob of corn (ear of corn)
2. 1 tomato
3. 1 cup grated zucchini (about 1 medium zucchini)
4. 1 cup grated tasty cheese (reserving a little to sprinkle on top before going in the oven)
5. 2 cups self-raising flour
6. 1 egg
7. 1 cup milk
8. 150 grams butter; melted
9. 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

1. Makes 12 large muffins and 12 mini muffins.
2. 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.

Little Big H http://littlebigh.com/

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…

1. 5 tablespoons olive oil
2. 3 cloves garlic; crushed
3. 1 onion; finely sliced
4. 2 stalks celery; chopped
5. 2 carrots; chopped
6. 1 big bunch of silverbeet; finely sliced
7. 400g tin whole tomatoes
8. 1 litre stock (good quality veggie stock, chicken, beef or whatever you like)
9. 2 bay leaves
10. 1/4 teaspoon chilli flakes *or adjust to your liking
11. 1 teaspoon salt
12. 400 g tin cannellini bean
13. 1 loaf of country style white bread; cut into chunks
14. 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

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

Little Big H http://littlebigh.com/

I love to make my own pastry and when I came across this recipe in one of my favourite cookbooks I couldn’t wait to try it out.  It is very simple and sugar-free.  I have added a little orange blossom water because the combination of that with the strawberries is heavenly.  

The only sugar in these jam filled ricotta pastries comes from the strawberry jam filling which adds a lovely sweetness, but if you were after an even healthier option, you could use fresh fruit in place of the jam or possibly a sugar-free chia jam?  Both would work well.

Not really looking for a healthy treat!  What about adding a few square of good quality dark chocolate instead? Yum…

They are best serve on the day of making but an option would be to make the pastry a day or so in advance and keep it in the fridge until you are ready to roll out and bake on the day.  

These jam filled ricotta pasties are based on one of my favourite cookbooks called Twelve by Tessa Kiros – a Tuscan cookbook.  I have made so many of the recipes and they all work out well.  

Jam Filled Ricotta Pastries

1. 200g (7oz) butter; softened
2. 300g (10 1/2oz) fresh ricotta cheese
3. 300g (10 1/2oz) plain all purpose flour
4. 1 1/2 teaspoon baking powder
5. 1 teaspoon vanilla essence
6. 1 tablespoon orange blossom water
7. pinch of salt

1. Strawberry jam
2. *optional – icing sugar to dust on top

1. Add the butter and ricotta to a bowl and mix with a wooden spoon until combined. Add the sifted flour, baking powder, vanilla essence, orange blossom water 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)
2. Cover dough with plastic wrap and refrigerate for 30-60 minutes.
3. Pre-heat oven to 180 C/350 F. Roll out pastry with a rolling pin on a lightly floured surface, to a thickness of about 3mm, and into 10cm (4inch) squares.
4. Put a heaped teaspoon of strawberry jam in the middle of each square and pinch the opposite ends together with a little water.
5. Line an oven tray with baking paper and bake for about 20-30 minutes, or until golden brown. Serve warm or cold, and dust with icing sugar if using.

1. If the pastry feel a little wet just give the bench and your hands a good dust before rolling out it out.
2. Why not alternate the flavours and try strawberry jam, apricot jam, fresh fruit or even chocolate. It’s a great excuse to try all the flavours 🙂

Adapted from Twelve – a Tuscan cookbook by Tessa Kiros Adapted from Twelve – a Tuscan cookbook by Tessa Kiros Little Big H http://littlebigh.com/

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

Healthy Zucchini, Corn and Tomato Muffin

1. 1 cob of corn (ear of corn)
2. 1 tomato
3. 1 cup grated zucchini (about 1 medium zucchini)
4. 1 cup grated tasty cheese (reserving a little to sprinkle on top before going in the oven)
5. 2 cups self-raising flour
6. 1 egg
7. 1 cup milk
8. 150 grams butter; melted
9. 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

1. Makes 12 large muffins and 12 mini muffins.
2. 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.

Little Big H http://littlebigh.com/