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/

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/

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/

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/

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/

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/

Super easy to make and super convenient to have on hand, Lebanese flat bread is the ultimate convenience food.  

Use them as a quick pizza base, sprinkle them with my homemade nutty dukkah, slice and dip into homemade hummus and other dips or top with leftovers for a delicious meal – think slow cooked meat, veggies, etc…

I like to make a large batch of Lebanese flatbread and freeze what I don’t use for another day.  I freeze them individually and then allow them to defrost on the bench.  Once defrosted, put them back in a hot pan for a few minutes to crisp up again. 

1. 2 teaspoons dry yeast
2. 1 teaspoon sugar
3. 1 3/4 cups warm water
4. 5 cups plain flour
5. 1 teaspoon salt
6. 1 teaspoon ground cumin
7. 1 teaspoon ground coriander
8. 2 tablespoon olive oil
9. Plus extra oil for frying

1. Add the yeast, sugar and water to a large bowl and combine well. Add half the flour and combine. Cover and let stand for about 30 minutes or until the mixture appears to froth up a little
2. Add the remaining flour, cumin, coriander, salt and oil. Knead the dough until smooth. I used a kitchenaid with a dough hook, alternative knead by hand for about 10 minutes. Place the dough in an oiled bowl and cover. Allow the dough to doubles in size – about 1 hour
3. Give the dough a quick knead and divide into 8-12 pieces (it depends how big you want them). Roll into balls and rollout. Allow the rolled out dough to rest for about 30 minutes on a flour dusted bench. It will puff up again slightly.
4. Add a small amount of oil to a frying pan and add the dough. Allow to cook for 3 minutes and then flip, cover and allow to cook for an additional 2 minutes. Repeat. Serve or allow to cool completely before freezing.

1. Wrap in cling film and freeze what you don’t use for another day. Allow to defrost on the bench and add to a frying pan with oil to crisp up again.

Adapted from www.bestrecipes.com.au Adapted from www.bestrecipes.com.au Little Big H http://littlebigh.com/

Super easy to make and super convenient to have on hand, Lebanese flat bread is the ultimate convenience food.  

Use them as a quick pizza base, sprinkle them with my homemade nutty dukkah, slice and dip into homemade hummus and other dips or top with leftovers for a delicious meal – think slow cooked meat, veggies, etc…

I like to make a large batch of Lebanese flatbread and freeze what I don’t use for another day.  I freeze them individually and then allow them to defrost on the bench.  Once defrosted, put them back in a hot pan for a few minutes to crisp up again. 

1. 2 teaspoons dry yeast
2. 1 teaspoon sugar
3. 1 3/4 cups warm water
4. 5 cups plain flour
5. 1 teaspoon salt
6. 1 teaspoon ground cumin
7. 1 teaspoon ground coriander
8. 2 tablespoon olive oil
9. Plus extra oil for frying

1. Add the yeast, sugar and water to a large bowl and combine well. Add half the flour and combine. Cover and let stand for about 30 minutes or until the mixture appears to froth up a little
2. Add the remaining flour, cumin, coriander, salt and oil. Knead the dough until smooth. I used a kitchenaid with a dough hook, alternative knead by hand for about 10 minutes. Place the dough in an oiled bowl and cover. Allow the dough to doubles in size – about 1 hour
3. Give the dough a quick knead and divide into 8-12 pieces (it depends how big you want them). Roll into balls and rollout. Allow the rolled out dough to rest for about 30 minutes on a flour dusted bench. It will puff up again slightly.
4. Add a small amount of oil to a frying pan and add the dough. Allow to cook for 3 minutes and then flip, cover and allow to cook for an additional 2 minutes. Repeat. Serve or allow to cool completely before freezing.

1. Wrap in cling film and freeze what you don’t use for another day. Allow to defrost on the bench and add to a frying pan with oil to crisp up again.

Adapted from www.bestrecipes.com.au Adapted from www.bestrecipes.com.au 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…

Read More »

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…

Read More »

Super easy to make and super convenient to have on hand, Lebanese flat bread is the ultimate convenience food.   Use them as a quick pizza base, sprinkle them with my homemade nutty dukkah, slice and dip into homemade hummus and other dips or top with leftovers for a delicious meal – think slow cooked meat,…

Read More »

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…

Read More »

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…

Read More »

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…

Read More »

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…

Read More »

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…

Read More »

Frozen banana pops with a healthy cocoa-tahini coating that not only tastes great, but it is good for you.  Sugar-free and a great snack option that the kids will love to help make.   You simply chop a banana into thirds and stick a paddle pop stick or skewer into the end and freeze for a few hours….

Read More »

I let Big H try the chocolate dipped oranges but I am keeping sugar to a minimum for as long as possible – so basically he gets just the orange and I get the chocolate dipped ones!  Be warned they are totally addictive.  I bought the dehydrator some time ago with the sole purpose of making these – they are that good!

Dark Chocolate Dipped Oranges

1. 4 oranges or as many as you like
2. 1 block of good quality dark chocolate

1. Wash the oranges really well because we are keeping the skin on. Then slice very finely. I used a mandolin which makes easy work of this
2. If you have a food dehydrator, use according to your machines guidelines. I dried mine for approx a day and a half but this really depends on how juicy your oranges are and the thickness of the slices
3. If using the oven, preheat oven to 160 degrees C, pat oranges with a paper towel to absorb some of the moisture and then lay oranges on a fine wire rack. (something like a cake cooling rack would do). Bake for approximately 20-30 minutes checking often. Like above this really depends on the thickness of the slices so check regularly

1. Break the chocolate up and add to a saucepan or metal bowl. Sit this over another saucepan with water in it to create a double boiler. Heat on the stove top until the chocolate has melted. Remove from the heat and dip the orange slices in to the chocolate and place on baking paper to set (takes about 20 minutes)

1. My oven instruction is a quick technique that I experimented with, but you don’t quite achieve the results you do in the dehydrator. A quick search of the web and there are longer techniques that involve drying in the oven over 8 hrs.

Little Big H http://littlebigh.com/