Banana and coconut muffins

These little guys take about ten minutes to prepare and fifteen to cook. They're super fluffy and my miniatures love them. 

I mixed 2 cups of organic spelt flour with 3 teaspoons gf baking powder, and 1 tablespoon Manuka honey, then stirred until well combined. In a separate bowl I mashed together two bananas and incorporated them into the flour mix, then added 1 whisked egg and 400ml organic coconut cream. Stir with a wooden spoon but very gently and only in five motions or so. Too much stirring beats out any potential muffin mixes have to be fluffy and light, and you'll just get rubber. 

I baked in a 200' Celsius fan forced oven for about fifteen minutes (or until a skewer inserted came out clean). 

No sugar and so kid- friendly.

Wild mushroom arancini

I made these little arancini delights in about ten minutes, whilst on the phone to my BFF. So virtually one handed. Ten minutes, I should clarify, was only possible because I had leftover risotto from the night before, so it was just more a case of assembly.

I literally took cold risotto and formed it into a clump in my hand, poked a hole with my finger, which I could squish mozzarella cheese into, then reformed the rice in the shape of a ball. I dipped them in whisked free range egg, then a mix of rice and corn crumbs, and fried them in butter, over low temp, until golden all over. You could finish them in the oven for ten minutes to ensure a really gooey golden centre.

I also made a mayonnaise to go with them. Little miss one thinks these are possibly the best thing ever, whereas master two is begrudgingly shovelling them in, making exaggerated gestures of disgust. So I guess these were received with mixed reaction...!

Smoothies

Smoothies are just the best for fussy eaters, and all kids become fussy at some stage. This is packed with organic berries, Greek (unsugared and unflavoured) yoghurt, milk, and Manuka honey. It's absolutely delicious and is still classed as a "treat" drink so it always gets polished off when I make it! Jonno used to have these in sippy cups when he was little and in phases of being off food. It feels like such a cheats way to get bonus nutrients in. So much better than (store-bought) juice as you get the whole berry and added calcium. Mm. Best thing? There's always leftover for moi!

Salmon, potato, broccolini and Meyer lemon butter

This is one of those dinners that delighted me to prepare, and to see my kids eating with relish. Or gusto, more accurately, as no relish was served. Crispy skinned salmon fillet with a crushed potato (par boiled then smashed and crisped in the pan with salmon), finely sliced broccolini and, the best bit the lemon butter. So that's the juice of one lemon, 20g butter and a shiny, free range egg yolk, whisked over low heat until thickened. Seriously, delicious dinner. 

A very late lunch for three special chaps.

My lovely nephews are visiting again. Every time we see them, I am aware of my little almost-three-year old growing inches in height and knowledge and skills. He absolutely idolises his big cuzzies, and his hero-worship seems to be contagious. Emily has learned to say her cousins' names, as clear as a bell. In fact, they were the first words out of her mouth this morning.

This was their late lunch today- late, because they'd been busy playing at the local park all morning. This looked so yum. And let me tell you, it was. I know, because the grown ups ended up eating the kids' lunches as the little guys were too busy scootering and generally having fun to pause for something so inconsequential as food! 

Ham and a mix of vintage cheddar and Parmesan cheese with a mild organic tomato chutney on multigrain bread, topped with strawberry skewers. 

First Birthday - a picture post

My little girl has just turned one and we marked the occasion with not one, but two, celebrations. A girl only hits her onesie once, right?!

Both of her cakes were gluten free, colour free and made with loads of organic raspberries. 

This cake topper is actually a vase that belonged to my baby girl's great, great grandmother (another Emily). 

We were able to source "Emily" champagne for the occasion and it was delicious and bubbly!

We are blessed with just absolutely the loveliest friends in the world.

Kiddie snack baskets: for the smallest guests in attendance.

I love birthdays. I love celebrating. I love family time. I loved every minute of BOTH parties! 

Pâté for beginners (that would be me).

Confession number one. I've never eaten pâté. Not once. Despite having grown up with a pâté-loving and pâté-making mama, and, in recent years having worked with the pâté queen of Australia, I've never been tempted to sample even a spoonful. As a child, I think I just found the smell too rich and robust. As a grown up, the hangover from my years as a vegetarian leave me with an unshakable distaste for, well, animal organs. I know. It's a little hypocritical to eat one cut of chook and not another, but personal preferences are just that- and my preference is for- not liver. 

Confession number two. I have a tendency to indulge my neurotic worrying side. I try really hard to be more like my husband, who is calmness personified, but when it comes to my kids, I just can't fight it. So, at my daughter's twelve month check up, when the doctor announced that my little one is on the fifth percentile for height and weight, a shift from where she has always tracked on the 25th percentile, I began to chew my lip and analyse this development. Or lack thereof. Was she eating well? Was my milk ok? Was she allergic to something? Had I somehow stunted her? I stand not-so-tall at 5 foot 2. My grandma was 5 foot 1, if that. Shortness- not so hard to understand. 

Nonetheless, to reassure myself that both kids are getting their absolute max of protein, I ordered some free-range chicken livers into a local butchery, then eyed them off in my fridge, nervously, and with disgust, until my mum arrived, placed a wine in my hand, and gave me the encouragement I needed to (I can't believe I am typing this) begin picking off the membranes and slicing off any fatty tissue and black spots. Seriously. I was initially the most grossed out I have ever been in my life. More grossed out even than when I peeled my first Ox tongue. Or when I clean out the fish tank (slimy water and fish wee, ewwwww!). After the first four or so livers though, I actually started to enjoy the silky feel of them.

Would I rush back to the liver pan and make another batch of pâté? I am afraid I am going to have to. Little miss One devoured this with gusto. She shunned the bread I served it on (just baked organic wholemeal) and preferred to ingest it pure, just spoonful after spoonful. We had to cut her off so as not to overwhelm her on the first liver outing. Recipe coming soon.