Fussy little eaters: Vegetarian noodle cups

A recent recipe inside an Aldi brochure got me inspired to make noodle cups. They’re freezable, they’re compact (ie. Not messy) and can be made in advance/bulk. Unfortunately, the recipe calls for instant noodle packets,Β  so I had to change it a bit.

Vegetables noodle cups


A picture of the picture on the actual recipe – mine look significantly uglier than these but still tasty! πŸ™‚


  • 150g noodles/pasta
  • 3 eggs, lightly whisked
  • 1/2 finely chopped (or grated) vegies – I had cauliflower, carrots and capsicum
  • 1/2tsp chicken stock powder
  • 1/4tsp each of cumin, tumeric, sugar, paprika
  • Pepper


  1. Cook noodles, drain then stir through the spices, pepper and chicken stock
  2. Line a muffin tray, divide noodles into portions
  3. Top with vegies
  4. Then pour in the egg mixture evenly (you will need to put it in slowly else it’ll overflow)
  5. Bake for 12-15 minutes at 180C (preheated)

Little E had one of these for lunch today and he liked it. It was one of the least messy lunch ever, that’s a plus for me πŸ™‚ Mr E had yet to have one but they’re in the freezer for him to take to work for lunch-emergencies.

Please try this recipe and let me know if you like it! πŸ™‚

Fussy Little Eaters: Curried Sausages

As I’ve mentioned before, I am having a problem with Little E not eating any meat dishes I cook for him. So, as much as it is “unhealthy”, I take this recipe as a win because he ate some! Hooorah! He did eat them last, after every single mini molecule of vegies πŸ˜› This dish is also cheap, simple, quick and it’s a winner for the whole family. There is a million of different versions of it, and it’s such a traditional old-fashion dishes, but this is my version and Little E likes it.

Curried Sausages



  • 8 BBQ Sausages
  • 1/2 tbs curry powder (please see note, it’s important)
  • 1/2 onion, chopped
  • 1 cup of vegies (I used frozen mix vegies)
  • 3 tbs cream
  • 2 cups of chicken stock
  • Oil


  1. In a boiling water, boil the sausages until cooked, skinned them then chop into 2cm pieces.
  2. In a heated pan with oil, brown the onions, then add the curry powder.
  3. When they become fragrant, add the vegies, cream and stock.
  4. Once the vegies are almost cooked, stir through the sausages.
  5. I served this with mashed sweet potato.


This dish wasΒ hot. I didn’t realise the Kirk’s curry powder was that hot. So, when serving to Little E, I put his serve in a strainer, then run water through it – “washing” them in a sense. However,Β if you don’t like hot dishes, and would rather be safe, I would only use 1/4 tbs of curry powder.

 We bought the best sausages the butcher had to make it as healthy as we could. Now that I know he likes sausages, I am going to have to see if I could make my own. Is it hard?

OOTD and today’s Bento lunch


Little E is wearing his robot board shorts and a giraffe tshirt. No shoes today as he kicks them off and I really don’t want to lose them!

Today’s Bento Box includes PB sandwich rounds (with yummy homemade bread courtesy of Mr E), cheese sticks, peeled apple bits, and steamed zucchini.

Baby OOTD and Bento Lunch


Here’s my little man today, wearing classic boy colours: red, navy blue and gray. He has a fascination with our door stops, apparently they taste delicious πŸ™‚


This is what he had for lunch today: Homemade “baked” beans, cheese sticks and slices of peeled apples. I loved making this bento box for him, I can’t wait until I can make proper ones when he goes to school πŸ™‚ my dear Japanese friend, E, gave us the cute Mickey Mouse stick and pink bear pick – I love them!