I have never made skewers for H before but I will say they were a huge hit.  I think like most toddlers/kids he can be a little lazy when it comes to chewing meat.  These skewers however are tiny enough to be toddler friendly and by using eye fillet beef, they were tender and easy for little mouths the manage. 

As you can see, kids love to eat food from sticks!  Just chop the pointy end off the skewer before serving

Beef Skewers with Asian Marinade

1. 400g Beef eye fillet
2. sesame seeds
3. Lemon; cut into wedges to serve
4. 6 skewers

1. 2 tablespoons dry sherry
2. 2 tablespoons kecap manin
3. 2 tablespoons sugar
4. 2 tablespoons minced ginger
5. 3 garlic cloves, crushed
6. 1 tablespoon oyster sauce
7. 1 tablespoon soy sauce
8. 2 teaspoons malt vinegar
9. 1 teaspoon sesame oil

1. Combine all the marinade ingredients in a bowl and mix to combine. Dice the beef into the toddler bite size pieces and add to the marinade. Marinade for a couple of hours minimum or preferable overnight in the refrigerator
2. Soak the skewers in water (this prevents them from burning). Skewer the beef and cook on a hot grill plate or BBQ until nicely charred and cooked through. They won’t take very long, so keep an eye on them. Serve sprinkled with sesame seeds and lemon wedge

Adapted from marinade from Kylie Kwong Adapted from marinade from Kylie Kwong Little Big H http://littlebigh.com/

Mascarpone cheese is incredibly easy to make and its a lot of fun.  It only requires two ingredient and about 10 minutes of effort for thick, creamy and delicious mascarpone cheese the next morning.  

A lot of recipes on the web call for heavy cream, which in Australia is most similar to pure cream.  Don’t use thickened cream as it often contains a thickener such as gelatine.  Pure cream works beautifully, just make sure it contains a minimum of 35% milk fat. Once you have heated it on the stove, leave it to cool to room temperature before adding it to the cheesecloth, if a little of the mixture strains straight through its ok, it will settle and the whey will slowly strain away over night (a few tablespoons only) and in the morning you will have mascarpone cheese. 

How to make mascarpone cheese

1. 2 cups pure cream – minimum 35% milk fat (heavy cream for my US friends)
2. 1 tablespoon of fresh lemon juice

1. Add the cream to a saucepan and slowly bring the temperature up to 82 degrees C (180 degrees F). (I used a candy thermometer) Simmer at this temperature for 3 minutes, giving an occasional stir
2. Add the lemon juice, stir and simmer for a further 3 minutes at 82 degrees C (180 degrees F).
3. Leave to cool for about 45 minutes. Sit a fine strainer over a bowl and cover with 4 layers of cheesecloth. Pour the mixture in and refrigerate over night. It will be ready to use in the morning

Little Big H http://littlebigh.com/

Salads and toddlers aren’t two words that generally go well together!  But, we love salads, and they are one of H’s favourite things to eat.  The trick is to add ingredients that they love, and then sneak in the rest.  

This warm lentil, potato and corn salad has all of H’s favourite things.  I have snuck in some kale, which I have blanched and chopped finely as I know he wouldn’t eat otherwise – you can leave it raw if you like.  I also added some mint and a yoghurt dressing that has a hint of spice.  I think it’s delicious and would makes a lovely side to your main meal or serve it as a healthy lunch as I did.

Enjoy xxx

Warm lentil, potato & corn salad with yoghurt dressing

1. 3/4 cup green lentils
2. 2 ears of corn
3. 6 stalks kale; leaves only, discard stalks.
4. 3 potatoes
5. 1/4 cup finely chopped mint
6. Juice of 1/2 – 1 lemon
7. Olive oil
8. Salt and pepper

1. 3/4 cup natural yoghurt (or plain greek yoghurt)
2. 1 teaspoon honey
3. 1/2 – 1 teaspoon cumin
4. 1 – 2 teaspoons lemon juice
5. small pinch salt

1. Add the lentils to a saucepan with 2 cups of water and bring to the boil. Cover and simmer for about 15 minutes or until tender, add more water if necessary – they should still be firm though. Peel and chop the potatoes; add to a saucepan and cover with water. Cook until tender. Remove potato from the pot and set aside. Using a the same water if you wish, cook the kale and corn for a couple of minutes, remove and allow to cool slightly. Slice the corn kernels off the cob and set aside. Finely chop the kale.
2. In a large bowl, combine the lentils, potato, corn, mint, a good few glugs of olive oil, lemon juice and salt and pepper.

1. Combine all the ingredients together in a small bowl.
2. Serve the salad with the yoghurt dressing on the side

1. Serves 4 -6 as a side. Lovely served warm or cold.
2. Add more or less cumin to suit your taste. I only use 1/2 teaspoon so it isn’t too strong for the little guy. The kale can be left raw. I cook it and chop if finely so it easier for the little guy to chew.

Little Big H http://littlebigh.com/  

This recipe is adapted from Movida restaurant in Melbourne and it is so good!  It would make an impressive side dish, light lunch, or even main course.  The rich flavours are balanced beautifully by the sharpness of the quince and although it does take a little time to prepare, I promise it will be worth it…

Quince, pumpkin, eggplant, quinoa salad

1. 1/4 cup olive oil + extra for roasting pumpkin
2. 1/4 cup uncooked quinoa
3. 1 large quince
4. 1 Lebanese eggplant, chopped into 1/2 inch dice
5. 1/4 jap pumpkin, pealed and chopped into small 1 inch dice
6. 1 green capsicum, chopped
7. 1 small onion, diced
8. 1 tomato, diced
9. 3 bay leaves
10. 1 tablespoon tomato paste
11. 1 teaspoon cumin powder
12. pinch of salt
13. Handful of chopped parsley
14. Pomegranate seeds to garnish

1. Preheat oven to 180 degrees C (350 degrees F). Cook the quinoa according to the packet directions and then spread on a tray to cool; refrigerate until ready to use.
2. Wash and dry quince and place on a baking tray, bake for 1 hour, or until soft. While that is cooking, spread pumpkin on a baking tray and drizzle with olive oil, toss to coat, and bake for 20-30 minutes, or until tender (you want it to hold its shape)
3. Heat the 1/4 cup of olive oil in a large frying pan over high heat and cook the eggplant until golden and tender. Using a slotted spoon, scoop out eggplant and drain on paper towel. Now add the onion and sauté for 5 minutes or until soft. Stir in the capsicum, bay leaves, and cumin and reduce heat to low-medium; cover and cook for 30 minutes, stirring occasionally.
4. Meanwhile, peel and dice the roasted quince and cut into 1 inch dice.
5. Add the tomato and tomato paste to the capsicum mixture and cook for a few minutes. Add the roasted pumpkin, quince, eggplant, quinoa and parsley and gently mix together. Season to taste, add to a large bowl and garnish with pomegranate seeds
6. Serve warm

1. Increase the cumin to a couple of teaspoons if you enjoy the taste. I kept it very mild for the little dude…

Little Big H http://littlebigh.com/

Chicken Domburi has always been a favourite of mine.  It all happens in the one pot (excluding cooking the rice), so its perfect for a quick week night meal. 

You start by browning the chicken and then cooking the onions until soft.  Add your liquid and the eggs and its all ready once the eggs are set.  Serve with rice and garnish with spring onion and pickled ginger.  It’s also lovely served with asian greens. 

1. 300 – 400 grams chicken thighs (about 4 thighs)
2. 2 medium onions; finely sliced
3. 2 tablespoons oil
4. 4 tablespoons soy
5. 4 tablespoons water
6. 2 tablespoons mirin
7. 5 eggs; light beaten
8. Spring onion; finely chopped on the diagonal
9. pickled ginger to serve
10. Boiled rice to serve

1. Heat half the oil in a frying pan over high heat and cook the chicken until golden and cooked through. Set aside. Add the additional oil and the sliced onions; cook over low heat until tender but not browned. Add the soy, water, and mirin and bring to the boil. Return the chicken to the pan.
2. Lower heat to low and pour in the eggs. Using a wooden spoon, stir it around once to distribute the mixture a little. Cover and cook for 5 or so minutes, or until the egg is set.
3. Add rice to bowl and top with the chicken. Garnish with spring onion and pickled ginger.

Little Big H http://littlebigh.com/

These carrot and walnut muffins are really delicious, and with 2 cups of carrot they are also good for you.  I always like to have a batch of muffins in the freezer, they are super handy for lunch boxes or healthy snack on the run.  

They aren’t overly sweet so if you like things a little sweeter increase the amount of honey or add a good handful of currants or raisins.  Enjoy xx

Healthy Carrot and Walnut Muffin

1. 2 cups self-raising flour
2. 1 cup of whole walnuts + extra to sprinkle on top
3. 2 cups grated carrot
4. 1/4 cup honey (or sweetener of choice)
5. 1 1/2 cups milk
6. 1 egg
7. 150 grams butter

1. Pre-heat oven to 180 degrees (350 degrees F). Chop the walnuts add to a large bowl with the flour and grated carrot; mix to combine.
2. In a small bowl combine the egg and milk and light whisk with a folk. Add the mixture to dry ingredients along with the butter and honey and stir with a wooden spoon until just combined. Don’t over mix or you will end up with a tough muffin!
3. Spray a muffins tins with oil or grease with butter. Fill tin 3/4 full of the mixture and sprinkle with extra walnuts. Bake for 15 to 20 minutes. Test with a skewer, if it comes out clean, they are ready. Serve warm or cold

1. The mixture will make 12 standard muffins plus 12 mini muffins.
2. This muffin isn’t at all sweet, increase to half a cup of honey if you wish or add 1/4 cup of raisins for added sweetness

Little Big H http://littlebigh.com/

Well Easter has come and gone and I got away with it for another year.   H still doesn’t like chocolate!   He wanted a kinder surprise bunny and a big kinder surprise egg – its all about the toy inside obviously!  He was a happy boy but had no interest in the chocolate.  I…

Read More »

H and I made these little baked custards a few months ago.  They are perfect for babies from 12 months old.  So easy to make and sweetened slightly with maple syrup.  For babies under 12 months omit the maple syrup. We moved house over a month ago now and I am yet to have the internet connected –…

Read More »

I’m super excited to be part of the healthy kids community this week on Instagram.  My recipe is this mini egg-free quiche.  It’s really simple to make and great for babies and toddlers that have allergic reactions to eggs.  To replace the eggs I have used tofu.  Not a tofu fan either?  Don’t worry, once…

Read More »

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…

Read More »

Parfait’s are a favourite breakfast of mine.  They really are so easy to make and you can fill them with just about anything you have  on hand.  This mango and puffed amaranth parfait is a new favourite combination.  Summery, light and so delicious.  It would also make a great healthy dessert.  Puffed amaranth is available…

Read More »

H and I had these little pea and broccoli fritters for lunch.  They are quick to make and packed full of veggies.  They would also be lovely for a light dinner. I served them with a yoghurt dipping sauce because I know it’s always a winning combination with the little guy.   Whatever works right!   The…

Read 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…

Read More »

Happy New Year! I have a nice healthy recipe to start the new year.  Apple chips with an optional rosewater toffee just to spice things up a little.   H prefers his apple chips without toffee so I add toffee to half and leave the other half as is.  I use a food dehydrator to dehydrate…

Read More »

Chia seed pudding is one of the first recipes I posted on this blog.  H and I both love it, and I love the convenience of it when served for breakfast.  I always make it the night before and it is ready to go in the morning.  It is so easy to make and requires…

Read More »

Mango-Rooibos Bubble Tea – healthy, easy and perfect for ages 1 – 100….   During my uni days I drank my fair share of bubble tea.  It was new to my area at the time and I always ordered it with tapioca and pudding.   My version here is very simple.  It’s also healthy, sugar-free…

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 »

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 »

Baked fish parcels make a fun weeknight meal.  Super easy to prepare and by cooking it in baking paper it is harder to over cook and dry out the fish.    H was pretty excited to get a parcel for dinner. ‘oh that looks nice’  he said – he is my greatest fan… If serving this to your…

Read More »

This Spiced peach quinoa porridge is a lovely warm and comforting breakfast – perfect now that the weather is getting a little cool. It has quite a savoury taste without the addition of fresh peaches on top and the maple syrup.  If you like things a little sweeter, stir through some sweetener of your choice after…

Read More »

H and I had these little pea and broccoli fritters for lunch.  They are quick to make and packed full of veggies.  They would also be lovely for a light dinner. I served them with a yoghurt dipping sauce because I know it’s always a winning combination with the little guy.   Whatever works right!   The…

Read More »

I have been making a version of this dish for years.  It is a perfect mid-week meal – easy to prepare, super tasty, it all happens in the one pot so there isn’t a lot of clean up, and it’s always a hit.   The spices are balanced beautifully with the sweetness of the currants…

Read More »

These carrot and walnut muffins are really delicious, and with 2 cups of carrot they are also good for you.  I always like to have a batch of muffins in the freezer, they are super handy for lunch boxes or healthy snack on the run.   They aren’t overly sweet so if you like things…

Read More »

Baked ricotta is creamy, lemony, deliciousness.  What more can I say!  The little dude was a  huge fan.  He looooooves dips – or possibly the actual dipping itself, but either way he dipped away with gusto.  Serve as a dip at your next party or I love it served with roasted veggies and crusty bread for a…

Read More »

I have been making these delicious bread rolls for years with a range of different fillings.  This kale pesto filling is really delicious as the lemony flavour is balanced beautifully by the sweet bread.  If you want a short cut, store-bought pesto would also work well.   I have rolled the pasty out quite thin,…

Read More »

Happy New Year! I have a nice healthy recipe to start the new year.  Apple chips with an optional rosewater toffee just to spice things up a little.  

H prefers his apple chips without toffee so I add toffee to half and leave the other half as is.  I use a food dehydrator to dehydrate the apples but you could also set your oven to very low and achieve a similar results.  

The toffee is make with brown rice syrup which I think is quicker and easier to make than regular toffee, and as a bonus, healthier because it fructose free…

Looking for other food dehydrator recipes?  Try my dehydrated orange dipped in dark chocolate.  My very favourite snack that comes with a warning – Highly addictive.  I can’t stop eating them until they are all gone!

Apple Chips with Rosewater Toffee

1. 2 – 4 granny smith apples – preferably organic
2. juice of one lemon

1. 2 heaped tablespoons brown rice syrup
2. 1 teaspoon rosewater

1. Add a cup of water to a bowl and add the lemon juice
2. Wash the apples really well as we are leaving the skin on. Using a mandolin, slice the apples to about a 2mm thickness. Alternatively slice using a sharp knife. Dunk them in the bowl of lemon water and allow excess to drip off and add to your food dehydrator tray.
3. Drying time will vary according to your model of dehydrator but roughly 12 hours or so and they will be ready.

1. Use above steps but dry with paper towel after dipping in lemon water. Add to a baking paper lined baking tray. Bake at 100 degrees C (225 degrees F) for approximately 2 hours, flipping them about half way through cooking.

1. Add the syrup to a saucepan and cook over medium heat until it starts to bubble up and turn a golden colour (watch it very carefully as it doesn’t take long and can burn very easily). Take it off the heat and stir through the rosewater. Once the syrup cools just slightly it will be very sticky and you can drizzle it over the apple chips. Allow to cook and store in an airtight container.

Little Big H http://littlebigh.com/

There isn’t a whole lot I like about winter, but juicy blood oranges are one of the few things that I can’t get enough of.  The colours are just gorgeous and I love love love orange salads.  

There is another one that I make regularly with rosewater, pistachios and goats cheese – but I’ll leave that for another post!  This citrus salad with fennel and walnuts on first glance may not look toddler friendly, but what kid doesn’t like oranges!  My little dude also loves fennel.  Possibly something to do with the about I ate when breastfeeding in the early days – apparently it helps with milk supply and let down.  So I ate a lot of it, and inadvertently, so did H.

The cumquats in the recipe may not be to everyone’s taste, so skip them if you can’t find them or don’t like them.  I grew up eating them and love the sourness.  My Nanna had a tree that produced the sweetest fruit.  I find the sweetness is in the skin and then flesh is quite sour, so its important to eat the entire fruit.

If you are worried about giving walnuts and your child, keep them to the side and pop some on your serving only.  

Enjoy xxx

Citrus salad with fennel and walnuts

1. 2 blood oranges
2. 1 orange
3. handful of cumquats (optional); sliced
4. 1 baby fennel
5. 1/4 cup walnuts
6. A couple of sprigs of chervil to garnish (or use the fennel fronds)

1. 1 tablespoon olive oil
2. 1 teaspoon maple syrup
3. 1 teaspoon orange blossom water
4. Salt and pepper

1. Cut the top and bottom off the oranges. Run your knife down the sides to remove the remaining skin so there is no white left on the oranges. Slice the oranges.
2. Using a mandolin to slice the fennel as fine as you can. Alternatively use a sharp knife to slice as fine as possible.
3. Arrange the fennel on a plate and top with the oranges, cumquats, walnuts, and garnish with the chervil.
4. For the dressing, combine all ingredients in a small bowl and combine. Drizzle over the salad. Serve, or refrigerate until ready to serve.

1. Serves 4 as a side. I prefer it served cold from the fridge, it allows everything to marinate and the fennel under the oranges to take on the other flavours.

Little Big H http://littlebigh.com/