8m +, Egg Free, Nut Free, Savory

Prawn and Pea Risotto


  • 8m +
  • Nut free
  • Egg free
  • Can be frozen

The Monster has been a fan of risotto since he was about 7m old and I now have quite a few different risotto recipes so we don’t get bored but this is definetly one of his favorite ones.

This risotto is super simple and can be made from scratch in 30 minutes so it makes a fab quick dinner that the whole family will enjoy.  For small tots, be sure to chopped the prawns finely, for whole kids leave them nice and chunky.

If freezing, once cooked portion into a muffin tray and pop in the freezer, once solid transfer to a freezer bag. Allow to defrost before reheating gently in a sauce pan (it goes stodgy if done in the microwave!)


  • 400g peeled and cooked prawns
  • 1.5 cups of risotto rice
  • 1 litre of low salt vegetable stock
  • 1/2 cup frozen peas
  • 1/4 cup grated parmasan cheese
  • Pince of saffron
  • 1 lemon


Place a large frying pan over a medium heat hob. Drizzle a little oil or butter into the pan. Put your saffron into the stock. Add the risotto rice and stir so that it’s all coated with a little of the oil, spread the rice to cover the bottom of the pan. Pour in just enough stock to cover the rice, and stir until all the liquid is absorbed. Add a little more stock and repeat. Do this until all the stock is used and the rice is cooked al dente (not totally soft but cooked through) lower the heat and add the peas and prawns stirring until heated all the way through. Stir in the parmasan cheese and add a small squeeze of lemon juice.

I normally give everone a little slice of lemon so they can add more to thier dish if they wish.

Serve and enjoy

Em xx


8m +, Egg Free, Lunchbox Idea, Nut Free, Savory, Uncategorized

Minty Lamb and Hummus Pitas

  • 8M +
  • Dairy free
  • Egg free
  • Nut free
  • Can be frozen
  • Lunchbox idea

The Monster is not a massive fan of meat unless it’s in mince form so I try to make sure that I come up with a good variety of recipes that use mince. These Minty Lamb and Hummus Pitas are great for the whole family,  full of flavour, tender and just as good for lunch as they are for dinner . The best bit,  they can be made in around 15 minutes. 

I make them using mini wholemeal pita but you can easily use full sized ones. We can get some really great fresh hummus here (what with it being the Middle East and all) so I tend to buy it in rather than make it but there are loads of simple recipes online if you did want to make your own. 

Tip: if you want to freeze these, it’s best to freeze the lamb patties before cooking,  this helps to prevent them from drying out. 


  • 250g lamb mince
  • 1 teaspoon garlic powder
  • 2 tablespoons finely chopped mint
  • 1/4 of a onion, grated
  • 1 cup hummus
  • Packet of wholemeal pita breads


Heat a frying pan over a medium heat hob (don’t add any oil) in a bowl put the lamb,  garlic powder,  mint and onion and mix thoroughly using your hands.  Take golf ball sized pieces of the mixture and flatten into oval patties. Fry for 5 minutes each side

Slice the pitas down the side to create pockets,  and pop in a good dollop of hummus,  add a lamb Pattie and any extras you want (I love adding tomatoes) and devour. 

Em xx

7m +, Egg Free, Gluten Free, Nut Free, Savory, Uncategorized

Sheppards Pie with Sneaky Veg

  • 7M +
  • Egg Free
  • Gluten Free
  • Nut Free

We had a few cloudy days in Dubai this week and grey skies always make me want warming comfort food. One of my favorites is Sheppard’s Pie. Since weaning The Monster I have discovered that he loves it too. With juicy minced lamb and creamy mash,  I have adapted my old recipe to incorporate extra veggies and a rich gravy made without my old glass of red wine.

I make them in individual pie dishes but you can make one large one as well. If you want to batch cook them for the freezer make single kiddie portions in a silicone muffin tray,  once cooled, freeze and then remover from the tray and pop in a freezer bag for up-to 3 months.

I finely dice my veggies but if you have a very fussy little one,  cook the sauce separately from the meat and blend it prior to adding the lamb so all the veg is hidden.  You don’t have to use the same veggies that I have listed, I often chuck in whatever I have in my fridge.


  • 250g minced lamb
  • 2 very large potatoes
  • 1 tablespoon butter
  • 2 tablespoons no sugar tomato puree
  • 1 chopped onion
  • 1 clove garlic
  • 1 large carrot diced
  • 1/2 cup frozen spinach
  • 1 small head of broccoli finely chopped
  • 1 cup of chopped mushrooms
  • 1 teaspoon dried rosemary
  • 150ml beef or lamb stock
  • 1 tablespoon flour
  • Dash of worschestershire sauce
  • 2 tablespoons of grated cheddar


Pre-heat the oven to 200 degrees. 

Peel and chop the potatoes and boiled in a lidded pan until soft. While they are cooking heat a drizzle of oil in a large pan over a medium heat. Fry the onions and carrots until tender but not brown. Add the mince, garlic, and rosemary, stir until cooked. Pour in the stock, Worcestershire sauce and add the flour to thicken. Stir in the spinach, mushrooms and broccoli and allow to simmer while you prep your mash. Once the potatoes are cooked through drain, add the butter and mash until creamy and smooth (I actually push mine through a sieve rather than using a traditional masher, they come out so good. I stole this trick from an old chef friend, it makes the best mash ever).

Divide the lamb mix into your chosen cooking dishes and top with the mash potato. Sprinkle with cheese and place in the oven for about 30 minutes until golden and crunchy on top. 


Em xx

7m +, Egg Free, Lunchbox Idea, Nut Free, Savory, Uncategorized, Vegetarian

Cheese and Rosemary Crackers

  • 7m +
  • Egg free
  • Nut free
  • Lunchbox idea

I have yet to meet a kiddie that doesn’t like crackers, even the fussiest of eaters seem unable to resist the crunchy,  cheesy delights. Unfortunately many of the shop brought ones have high levels of salt, and various other unpleasant ingredients. 

With The Monster  being crackers about crackers I decided I needed a super simple,  delicious and healthy recipe for making them at home.  After a few test recipes, this insanely easy recipe was created. When  tested on The Monster, his playmates and their mama’s there wasn’t one left,  always a good sign!


  • 1 cup wholemeal flour
  • 3/4 cup mature cheddar (grated) 
  • 1 /4 cup Parmesan (grated) 
  • 1 tablespoon of dried rosemary
  • 1/2 cup water
  • 1/4 cup olive oil


Re-heat the oven to be 180 degrees. Place the flour, rosemary and cheeses into a food processor and give it a quick blitz to combine the ingredients. Mix the water and olive oil and slowly pour into the flour, and cheese mix while the processor is on a low setting. Once the dough comes together, tip it onto a floured surface. Roll until thin (about 2.5mm) use cookie cutters to cut the dough into any shapes you choose. Line a baking sheet with grease proof paper and lay the crackers on the paper. Bake for about 12 mins or until golden brown and crisp at the edges. Allow to cool before eating. 

Em xx

12m +, Egg Free, Lunchbox Idea, Nut Free, Uncategorized, Vegetarian

Sugar Free Raisin and Oatmeal Cookies

  • 12m +
  • Nut free
  • Egg Free
  • Can be frozen
  • Vegetarian

These delicious cookies went down a total storm at The Monsters recent playmate,  barely a crumb was to be found on the carpet! They are sweetened with honey rather than refined sugar making them a little healthier. They actually have a taste very similar to butter shortbread and so us mums couldn’t help but pinch a few too. 

If you seal them in an airtight container they will last about 3 to 4 days. If you want to freeze them do so a’s a dough before cooking.


  • 3/4 cup butter (room temp) 
  • I  tablespoon honey
  • 3 tablespoons boiling water
  • 1/2 teaspoon baking soda
  • 1/2 cup plain flour
  • 1/2 cup wholemeal flour
  • 1 cup of oats
  • 1/2 cup raisins


Preheat the oven to 180 degrees.  If you have a food processor, chuck all the ingredients except the raisins in and wizz until combined.  If you don’t have a processor you’ll need to grind your oats to make them finer,  then mix all the ingredients except the raisins together in a bowl until completely combined. Dust your work surface with a little flour and turn the mixture onto the surface.  Pour the raisins onto the dough and then lightly knead until they are well distributed. Roll the dough to about it 1/2CM in thickness.  Cut into your desired shapes using cooking cutters. Grease a cookie sheet with a little butter and lay the cookies out ensuring they do not touch.  Bake for 15 minutes or until golden.  Remove from the sheet and allow to cool completely before eating. 

Em xx