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 mixture makes 8 good sized fritters but you could go with a mini sized version and freezes what you don’t use to add to lunch boxes or as a quick lunch on the go. 

Pea and Broccoli Fritters

1. 200 grams frozen green peas (approx 1 cup)
2. 100 grams broccoli florets (about half a head of broccoli)
3. 2 eggs; lightly whisked
4. handful parsley; finely chopped
5. 1 teaspoon turmeric
6. Zest from 1 lemon
7. 35 grams (1/4 cup) quinoa flour (or whatever flour suits)
8. Coconut oil for frying
9. Greek yoghurt and lemon to serve

1. Allow peas to thaw on the bench a little. Add the broccoli to a food processor and pulse until you achieve a rice like consistency. Add the peas and pulse to break them up – just a little.
2. Add to bowl with the eggs, parsley, turmeric, lemon zest and flour. Stir to combine.
3. Heat oil over medium heat and add a couple of tablespoons of the mixture to the pan. Flatten with the back of your spoon. Allow to cook a few minutes each side until just golden.
4. Serve warm with a dollop of yoghurt and a lemon wedge

1. Makes 8 medium sized fritters. Make mini fritters and freeze what you don’t use for another day.
2. If you don’t have a food processor you can use a grater for the broccoli or alternative finely chop. Use a fork to break the peas a little.

Little Big H http://littlebigh.com/

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 mixture makes 8 good sized fritters but you could go with a mini sized version and freezes what you don’t use to add to lunch boxes or as a quick lunch on the go. 

Pea and Broccoli Fritters

1. 200 grams frozen green peas (approx 1 cup)
2. 100 grams broccoli florets (about half a head of broccoli)
3. 2 eggs; lightly whisked
4. handful parsley; finely chopped
5. 1 teaspoon turmeric
6. Zest from 1 lemon
7. 35 grams (1/4 cup) quinoa flour (or whatever flour suits)
8. Coconut oil for frying
9. Greek yoghurt and lemon to serve

1. Allow peas to thaw on the bench a little. Add the broccoli to a food processor and pulse until you achieve a rice like consistency. Add the peas and pulse to break them up – just a little.
2. Add to bowl with the eggs, parsley, turmeric, lemon zest and flour. Stir to combine.
3. Heat oil over medium heat and add a couple of tablespoons of the mixture to the pan. Flatten with the back of your spoon. Allow to cook a few minutes each side until just golden.
4. Serve warm with a dollop of yoghurt and a lemon wedge

1. Makes 8 medium sized fritters. Make mini fritters and freeze what you don’t use for another day.
2. If you don’t have a food processor you can use a grater for the broccoli or alternative finely chop. Use a fork to break the peas a little.

Little Big H http://littlebigh.com/

Inspiration for recipes usually come to me when I am wandering through my local green grocer, something usually catches my eye.  Sweet mangos, a nice big bunch of the greenest kale or more recently a little guy yelling at the top of his lungs “peach, pe ach, peach, muuuum, peach…..” 

This inspiration for this recipe however was stuck to my bulk box of sweet potatoes.  Easy.  I altered it a lot and the results are delicious.  I hope you like it…

H and I eat quite a lot of kale.  I tend to cook it and chop it finely and incorporate it into dishes.  In this recipe is it left raw and simply torn into pieces and dressed.  

H is unlikely to eat it this way but he will try it and thats the main thing.  He will eat the sweet potato, onion and he absolutely loves parmesan cheese. 

Sweet Potato, Kale and Crispy Onion with Parsley Vinaigrette

1. 4 stalks of kale; leaves roughly torn
2. 2 small sweet potatoes; sliced
3. 1 onion; chopped
4. 60 grams parmesan cheese; shaved
5. Salt and pepper

1. 2 tablespoons olive oil
2. 1 tablespoon balsamic vinegar
3. 1/4 bunch parsley; finely chopped

1. Heat a frying pan with a little oil and fry the sweet potato until crisp and nicely golden (a couple of minutes each side). Season and set aside
2. Saute the onions in the same pan until golden and crispy. Season and set aside.
3. For the vinaigrette, add the oil, balsamic and parsley to a small bowl and mix to combine. Add the kale to a bowl and add the vinaigrette. Give it a good toss to coat.
4. To assemble your salad add the kale leaves to a serving plate and top with the sweet potato, crispy onions and parmesan cheese. Best serve straight away.

Little Big H http://littlebigh.com/

The sous vide cooks apricots amazingly well. They have a beautiful delicate velvety texture once cooked. You could also make this dish on the stove top if you don’t have a sous vide. The flavour will be the very similar but you will lose the velvety texture.  Little Big H loves the tartness of this…

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I started making this dish for Little Big H at around 7 months.  It contains eggs but I had given him eggs previously so I didn’t have to worry about any allergies.  It makes around 6 x 120ml mini flans

This is the simplest of purees but I wanted to add it to the blog to highlight that the organic apple season in Australia is coming to an end.  Apples top the ‘Dirty Dozen’ list so it is important to buy organic.  Apples are a bit of a staple for adding to other foods therefore…

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I had never tried Kohlrabi before making this dish.  I spotted it at my local organic store and bought two.  A purple one and a green one.  I googled it when I got home and realised that it is very similar to cabbage.   I am a huge coleslaw fan so I thought I would…

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This is a delicious breakfast, dessert or healthy afternoon snack for Little Big H, with no cooking involved.   I like to swirl the mango raspberry and yoghurt rather than mix it all together, that way Little Big H gets a different taste with every mouthful.   He just loves yoghurt.  I always serve him…

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A simple summer puree that requires no cooking. The mint gives it a nice freshness, and its a great way to start introducing herbs to your baby

Forget boring and tasteless rice cereal as babies first food.  Offer real food instead!  Avocado and banana make wonderful first foods.  (Try individually to check for any allergies, then mash together for a wonderful tasting puree) Bananas’ high enzyme content (namely, amylase) means that they can digest themselves and thus, there’s less work for your…

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Super light and crispy kale chips make a delicious snack.  Kale is one of the healthiest vegetables around, and is particularly high in vitamin K, A, and C  My toddler loves them and I’m sure you little ones will too.  Just make sure they are nice and crisp.  That way they just melt in your mouth…

This is a delicate tasting puree and a great introduction to fish for your baby.  Any delicate tasting white fish will be fine in the recipe and combined with the witlof (Belgian endive) it is a lovely combination.

With consecutive 42 degree days in Melbourne this week, I was keen for somethings chilled, and this was the result. A silky smooth chilled soup.  I wasn’t sure that Big H would go for the aniseed taste of the fennel but he did! Fennel is also great for breastfeeding mums with supply or letdown reflex…

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This is my idea of summer – A refreshing puree of lychee, pineapple & apricot.  Perfect for baby and the entire family.   No cooking which is always a bonus and could be served as a snack or with a dollop of natural yoghurt for breakfast. Baby will love it…

Now that Big H is 10 months old it won’t be long before he is eating dinner with the family (no separate kids meals for us!).  So as often as I can I like to give Big H what we are having for dinner – only puréed. It has been a challenge to avoid adding salt/sugar to…

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Serve these gorgeous poached vanilla pears with my lavender custard from my previous post.  It is sugar-free and perfect for babies from 6 months old.   Simply mash the poached pear with a fork and mix it with the custard for a delicious dessert, snack or even breakfast.  Enjoy xx   Sugar Free Lavender Custard – recipe…

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Making custard at home is a really great option.  You can be guaranteed that it is sugar-free and free of all other nasties – something I am very particular about when feeding my little son. This is an easy custard recipe and baby will love it.  Stir though a little pureed fruit for a natural…

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Summer Fruit Puree with mango, banana, passionfruit and peach.  Simply added to a blender and pulsed til smooth.  No cooking required.  Baby will love it and so will you.   The Stone Fruit Puree with Cinnamon and Star Anise is simmered on the stove top until tender so the spices can infuse the mixture.  It is a…

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H trying Vegemite for the first time.  He pulled a few funny faces and kept going!  I try to give Little Big H a bit of variety for breakie but I do find myself making a version of the below recipes quite a bit.  Most often he gets: Scrambled Eggs with Avocado, Bircher Muesli with Berries, Fruit Puree with…

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The classic roast chook, it’s always a favourite at our table.  This recipe is really simple and the result is perfectly cooked chicken with juicy flesh and crispy skin, with hints of sage. Up until fairly recently we always used the rotisserie to cook chicken, but with that no longer an option (apartment living!).  I have…

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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…

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I’m pretty excited to be part of the I Quit Sugar follow friday this weekend – check out an interview I did with them here.  I’m also taking over their Instagram – its happening right now, so be sure to follow along… This hearty soup is featured on the I Quit Sugar website and is packed full of hearty vegetables, beans,…

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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…

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Frittatas are a really great option for lunch or a light dinner.  They are also a great way to use up leftovers or all of those extra veggies in your fridge that need to be used.  Basically all you need are eggs and then add any veggies that you like.  I love the combination of asparagus…

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We eat a lot of fruit in our house.  The little dude just loves it, so I always like to mix things up a little.  This fruit salad has a lovely orange vanilla glaze drizzled over the top, then I added a dollop of my homemade mascarpone and some toasted almonds.  It would make a…

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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…

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   Tomatoes are easily H’s favourite food so I knew he would love this dish.  I have found that by adding Big H’s favourite foods to new dishes he is more likely to try new things, and get used to new flavours more easily.   This dish is easy to prepare and the coriander lime dressing is lovely…

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I have a huge basil plant that was in need of a major prune, and this is the result.  Homemade, deliciously raw, broccoli and basil pesto.  Pesto it is a great way to get children who don’t like the look of vegetable to get a good serve.  You can stir it through pasta, add a dollop to soups, spread…

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I just had to include the picture above.  Check out the lower left hand corner.  It’s a baby Tyrannosaurus Rex!  I noticed it when I was going through my photos – too cute!  These shots were the best of the bunch, as that spice in the dish was everywhere and he was using it as…

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 This is a really easy panna cotta to make, with much less sugar than normal – perfect for the little ones.  You could top it with any fruit you like or simply enjoy as is

1. 1/3 cup (80ml) hot water
2. 3 teaspoons gelatine powder
3. 1/2 cup cream
4. 3 cups full cream milk
5. 1/4 cup caster sugar
6. 2 teaspoons vanilla bean paste

1. Place water in a small bowl and sprinkle over gelatine powder. Set aside for 5 minutes or until the gelatine has been absorbed. Place the cream, sugar, vanilla bean paste in a medium saucepan over medium heat and stir to dissolve the sugar. Bring to the boil and add the gelatine; stir to combine. Remove from the heat and strain into a large bowl. Stir through the milk and divide mixture between 6 deep-fluted tart tins. Refrigerate for about 4 hours or preferably over night.
2. Turn out onto plates and serve

Adapted from Donna Hay – donnahay.com.au Adapted from Donna Hay – donnahay.com.au Little Big H http://littlebigh.com/

Teriyaki salmon is one of those dishes you assume is time-consuming and has a million ingredients but it is actually very simple.  It has only 4 ingredients: salmon, sugar, soy and mirin.  Simple but really delicious.  Serve with a salad and you have a super easy weeknight meal.

I cook the salmon under the grill when making this dish.  The marinade caramelises really nicely that way.  You will see it bubbling away and getting nice little dark caramel bits – yum.   It will take about 5 minutes for medium, and I always baste it a couple of times during the cooking – just to get as much of the yummy marinade as possible on the salmon.  Enjoy xx

1. 4 pieces skinless salmon
2. 1/4 cup sugar
3. 1/4 cup soy
4. 1/4 cup mirin
5. toasted sesame seeds to serve
6. spring onion to serve; sliced

1. Combine the sugar, soy and mirin in a bowl. Stir until the sugar has dissolved. Add the salmon and place in the fridge to marinade for preferably 30 minutes.
2. Heat the grill to very hot and move the oven tray to the top shelf. Remove the salmon from the marinade and add to a baking dish. Baste the salmon so you have as much marinade on there as possible. Place under the grill for about 5 minutes, basting the salmon again during that time. Its ready when it is golden on top and just cooked through. Cook for a few extra minutes if you like it well cooked.

1. I like to add the salmon to a baking dish so the marinade doesn’t run everywhere. Once you have some of the marinade in the bottom of the baking dish, use that to baste the salmon rather than dipping into the marinade that had the raw salmon in it. You should see it bubbling away and getting thicker so it will stick to the salmon better anyway.
2. Cooking time will very depending on the thickness of your salmon

Little Big H http://littlebigh.com/

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 lovely vegetarian dinner.  Top with either paprika, chilli, thyme, oregano, add another cheese like salty parmesan or serve simply as is.

Make ahead of time and pop it in the fridge until you are ready to serve.  Place under the grill until heated through and golden on top.

Enjoy xx

Baked Ricotta with lemon and sweet paprika

1. 300g good quality fresh ricotta
2. zest from 1 lemon
3. salt and pepper
4. olive oil
5. sweet paprika
6. To serve: crusty bread, mint, prosciutto, figs, etc.

1. Place the ricotta in a bowl with the lemon zest and season with salt and pepper to taste. Put mixture into 2 ramekins or oven proof dish. Place under the grill (broiler) in the oven and cook until browed and heated through. It won’t take long so keep an eye on it.
2. Drizzle with olive oil and sprinkle with sweet paprika. Serve with mint leaves, crusty bread or whatever takes your fancy.

1. The little dude and I love the sweet paprika sprinkled on top but you could add chilli and any other herbs and spices you like.

Little Big H http://littlebigh.com/

This post has been a long time coming.  I usually have 3 or 4 recipes ready to go but I have had a number of flops recently and have become a little over it!

First there was my lemony asparagus pasta that I make often but turned to mush on this occasion.  Then I attempted a 3 ingredient healthy cookie – they were horrible.   Next a healthy toddler friendly hot chocolate.  It wasn’t bad but it wasn’t great either. 

I thought I had broken my cooking curse with a delicious pumpkin and turmeric tahina number that tasted great but the photos were terrible.  You couldn’t quite tell if my chunks of pumpkin were in fact pumpkin or salmon – bazaar but true! I’m putting that one down to bad lighting. 

So I decided to make something so simple I couldn’t stuff it up.  No cooking required, healthy as can be and something that the kids will love.   Fruit skewers.  Use what ever fruit is in season and go ahead and sneak a few things between the fruit that your little one may like.  Think capsicum, carrot, tomatoes etc.  xx

Fruit Skewers with coconut and chia

1. strawberries
2. blueberries
3. yellow capsicum
4. watermelon
5. tomato
6. mint
7. coconut
8. chia seeds

1. Chop all the fruit into bite sized pieces and thread on to the skewers. Sprinkle with chia seeds and coconut. Serve.

1. I’ve listed what fruit I have used but use what ever takes your fancy or is in season. Break the sharp pointy end off before serving to your little person.

Little Big H http://littlebigh.com/