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/

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/

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 

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/

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/

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/

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/

 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 these delicious little French cheese pastries as an appetiser at dinner parties – everyone loves them, they are really really good!   I have always found they work out best by mixing by hand but you could give a stick blender a go.  It does take a little effort to get the eggs combined but it…

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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 make 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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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/

Baked apples is a classic dessert. It’s so easy to prepare and this version is also healthy. So healthy in fact that it would make an equally delicious breakfast.  

Most nights dessert for the little guy is natural yoghurt with a few berries, but its nice to go to a little more trouble on occasion. Baked apples are a great option, they are nutritious with whole ingredients, refined sugar-free and contain lots of superfoods.  

I have filled my baked apples fresh blackberries and topped them with walnuts, pepitas, sultanas and maple for a crispy topping that is packed with nutritious ingredients that the whole family will love.   

There are endless nutritious foods and ingredients that can be incorporated into our daily lives, so make every meal you serve your little one count – even dessert.  What’s your favourite superfood?  Berries, which by the way are one of the great brain foods, are a definite Harry favourite, followed by most veggies, even the green ones!  I am very thankful for a veggie loving 3-year-old.  I can’t get enough of quinoa, avocado, nuts, seeds and cocoa.  

If you are looking for other healthy dessert options be sure to check out my other healthy desserts. The Eating Well website is also a great resource.  How good does this watermelon pizza look?  I know H would go crazy for it…

This is one of those recipes where you can get creative and fill them with whatever healthy ingredients you have on hand.  Why not try raspberries, strawberries, peaches, or banana!  

Don’t feel like making your own topping, why not combine some pre-made muesli with a little grass-fed butter or coconut oil and you have a topping ready to go in seconds.  Try this yummy DIY muesli recipe from Jamie Oliver.

Healthy Baked Apples with blackberries, walnuts, pepitas & sultanas

1. 4 apples (I used royal gala)
2. Handful of fresh blackberries (any berries would work well, fresh or frozen)

1. 1/2 cup walnuts
2. 1/4 cup pepitas
3. 1/4 cup sultanas
4. 1 teaspoon cinnamon
5. 1/2 teaspoon ginger
6. 1 – 2 tablespoons maple syrup
7. 2 tablespoons melted butter

1. Pre-heat oven to 180 C / 350 F. Wash the apples well and cut the tops off (this allows you to pile more of the filling on top). Using a knife, make a slit in the skin the whole way aorund the apple. It will stop them from bursting. Then using a knife core the apples and scoop out a little of the apple flesh to make room for the filling.
2. Chop the walnuts and add to a bowl with the remaining filling ingredients. Stir to combine.
3. Add a few blackberries to the apples and top with the filling. Put as much as you can fit on top.
4. Place apples in a baking dish and add 1/4 cup of water; cover dish and bake for 30 minutes. Remove cover and cook for an additional 25 minutes or until the apples are tender.
5. Serve drizzled with extra maple, natural yoghurt or ice-cream.

1. You can prepare ahead of time and keep in the fridge until ready to bake.

Little Big H http://littlebigh.com/