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/

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/

Everyone loves fries right?  My little guy certainly does.  I don’t make them often because H will go straight for them, and its often hard to get him to eat anything else, but when I do, I love to add herbs and spices.  

These sweet paprika fries make a tasty alternative and being oven roasted they are also better for you. Enjoy… 

1. About 4 large potatoes
2. 1 tablespoon sweet paprika
3. 2 tablespoons olive oil
4. salt
5. 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.

Little Big H http://littlebigh.com/

Chunky sesame prawn toasts are sure to be a hit with young and old.  They are super crispy, quick to make, tasty little triangles that are great served at parties, for lunch or as a starter to your main meal. 

I have used delicious plump fresh prawns for this recipe but frozen would work just as well.  All you have to do is chop the prawns, add the remaining ingredients and coat in sesame seeds.  

I have then cooked these babies in the oven until golden brown.  Go ahead and fry them if you like.  Not as healthy but I’m sure even tastier!

Chunky Sesame Prawn Toasts

1. 6 slices of bread; crusts removed and cut into quarters (I’ve used white rye)
2. 300g raw prawns; chopped
3. 1 teaspoon minced ginger
4. 1 teaspoon sesame oil
5. 1 teaspoon soy sauce
6. 1 egg white; lightly whisked
7. pinch of salt
8. sesame seeds to coat (black or white)

1. Pre-heat the oven to 180 C / 350 F. Combine the prawn meat with the ginger, sesame oil, soy sauce, egg white and salt. Stir to combine.
2. Add the mixture to the bread triangles. About a tablespoon per triangle. Put as much on them as you can. Coat the triangles in the sesame seeds and place on a oven tray.
3. Cook for about 20 – 25 minutes or until the prawns are cooked and nice and golden. Serve warm.

1. I chopped my prawn quite chunky. If finely chopping reduce the cooking time a little.

Little Big H http://littlebigh.com/

This quick crispy potato with nigella seeds recipe happened when I was in a bit of a rush.  I was going to boil some potatoes but noticed my nigella seed mix sitting there and decided to give my potatoes a quick toss in the pan, with some oil and a tablespoon of the spice mixture – they were delicious. Better than plain old boiled potatoes lets say! 

The nigella seeds spice mixture will make more than you need for this recipe, so keep it in a jar and add some to your sautéed veggies, potato salads, tomatoes salads, cous cous, quinoa salads, etc.  

Quick crispy potatoes with nigella seeds

1. 1 kg chat potatoes (or as many or few as you like)
2. 1 tablespoon nigella seeds
3. 1 tablespoon cumin seeds
4. 1 tablespoon coriander seeds
5. 1 tablespoon oil
6. Salt & pepper
7. parsley leaves to serve; roughly chopped

1. Wash the potatoes well because we are leaving the skin on. Chop in half and add to a pot of salted water and cook until tender. Drain and set aside.
2. While the potatoes are cooking, add the spices to a mortar and pestle and bash/grind until ground.
3. Add 1 tablespoons oil to a frying pan over high heat and add the potatoes. Give the pan a toss so the potatoes are evenly browned. Once golden add a tablespoon of the spice mixture and toss to coat. Season with salt and pepper, serve warm garnished with parsley.

Little Big H http://littlebigh.com/

Chunky sesame prawn toasts are sure to be a hit with young and old.  They are super crispy, quick to make, tasty little triangles that are great served at parties, for lunch or as a starter to your main meal. 

I have used delicious plump fresh prawns for this recipe but frozen would work just as well.  All you have to do is chop the prawns, add the remaining ingredients and coat in sesame seeds.  

I have then cooked these babies in the oven until golden brown.  Go ahead and fry them if you like.  Not as healthy but I’m sure even tastier!

Chunky Sesame Prawn Toasts

1. 6 slices of bread; crusts removed and cut into quarters (I’ve used white rye)
2. 300g raw prawns; chopped
3. 1 teaspoon minced ginger
4. 1 teaspoon sesame oil
5. 1 teaspoon soy sauce
6. 1 egg white; lightly whisked
7. pinch of salt
8. sesame seeds to coat (black or white)

1. Pre-heat the oven to 180 C / 350 F. Combine the prawn meat with the ginger, sesame oil, soy sauce, egg white and salt. Stir to combine.
2. Add the mixture to the bread triangles. About a tablespoon per triangle. Put as much on them as you can. Coat the triangles in the sesame seeds and place on a oven tray.
3. Cook for about 20 – 25 minutes or until the prawns are cooked and nice and golden. Serve warm.

1. I chopped my prawn quite chunky. If finely chopping reduce the cooking time a little.

Little Big H http://littlebigh.com/

Welcome to Little Big H.  My hope when starting this blog was to share and encourage parents to make their own baby food at home, to be adventurous with their cooking and to help raise adventurous eaters that appreciate a wide variety of good food.  It has evolved to include healthy food for the whole family.

I believe that by exposing your child to complex flavours and a wide variety of food early on, you will be well on your way to avoiding a fussy eater. This is the approach I took with Harry (aka Little Big H) and he will happily try most things I put in front of him.

My recipes are simple to make, and kid friendly in that they are nutritious, low in sugar and salt, and all other nasties and are therefore suitable for the entire family.

Please note that I am not a Doctor or Nutritionist so please consult your health professional if you have any concern about introducing certain foods to your little one – particularly if you have a history of allergies in your family.

P.S:  I’m also not a chef, writer or photographer and this is my first time blogging! I’m hoping to learn along the way.  Feel free to contact us, I’d love to hear your feedback.

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/