Mexican Baked Eggs

I love love love Mexican food and had been wanting to try out this type of dish for a while.  It was delicious and I would happily eat this for breakfast, lunch or dinner - how versatile!  It's healthy and is a great little vegetable sneak - the kids would also think you're pretty amazing if you served it up with corn chips.  Try it!

Ingredients
olive oil spray
1 onion, chopped
2 cloves garlic, crushed
Mexican/taco seasoning or spice (bought or home-made using cumin, coriander, paprika, oregano and chilli) to taste (anywhere from 1 teaspoon to 2 tablespoons!)
1 tablespoon tomato paste
1 tin crushed tomatoes
500g grated, hard vegetables (I used carrot, purple carrot, sweet potato and pumpkin)
1 cup vegetable stock
400g tin kidney beans
4 eggs
1/2 cup parmesan cheese, shredded
coriander, jalapeños and corn, to serve (optional)

Method
Heat a wok or large pan over medium heat.  Spray with oil, then add onion and garlic and cook for about 5 minutes, until soft.

Add seasoning and cook for 1 minute, until fragrant.  Add tomato paste and mix, then the tomatoes, vegetables, stock and beans.  Mix well, bring to the boil, then reduce heat and simmer for about 20 minutes, until vegetables are tender and sauce has reduced.

Preheat oven to 200 degrees Celsius. Spoon into individual ramekins (or one large baking dish).  Use the back of a spoon to create an indent in the mixture.  Crack an egg into each indent.

Bake for about 10-15 minutes until eggs are cooked to your liking.

Sprinkle with cheese and return to oven for another 2 minutes, until melted.

Serve with extras, if desired.

Ratatouille

This is a real favourite of mine - it's packed full of vegetables, is tasty, easy to make and so good for you!  It usually uses eggplant, but the man of the house is not a fan, so I don't use it - but feel free to add it in, or substitute it for the mushrooms or zucchini.  Enjoy!

Ingredients
1 red onion, chopped
2 cloves garlic, crushed
400g mushroom, chopped
2 medium zucchini, chopped
1 red capsicum, chopped
2 medium carrots, peeled and chopped
1 tablespoon tomato paste
2 tins crushed tomatoes
2 teaspoons mixed herbs
1-2 tablespoons balsamic vinegar
400g tin chickpeas, drained

Method
Heat a large saucepan or wok over medium heat.  Add onion and garlic and saute for a few minutes, until soft.

Add mushroom, zucchini, capsicum and carrot, along with tomato paste, and cook for about 5 minutes, stirring often, until vegetables have softened slightly.

Add tomatoes, herbs, vinegar and chickpeas.  Bring to the boil, then reduce heat and simmer, covered, for about 30 minutes, until veges are tender and liquid has reduced.

If you wish, serve with wholemeal pasta, cous cous or brown rice.

Guilt-Free Lamingtons

Making lamingtons for Australia Day is a tradition my sister Fiona & I started many years ago.  There's something really satisfying about the process and they taste SOOO much better than store-bought.  Here's my go-to lamington recipe, which I entered into the Ekka two years ago.  Sometimes, I like to mix things up with lamington cake or cupcakes, which are great options too.

But this year, I'm on a stint of clean eating, meaning traditional lamingtons are out of the question.  So I started hunting around for a suitable version, but had no luck.  Well, we all know what to do in that situation - make up your own!

I was pretty impressed with the end result - the cake is light & moist & delicious, the chocolate icing is to DIE for and the whole package is practically perfect (trust me, I've eaten three today...oops!)  Who knew lamingtons could be guilt-free!  Make sure you give these ones a go :-)

Ingredients
1/2 cup coconut flour
1/2 cup almond meal
1 teaspoon gluten-free baking powder
1/2 teaspoon bicarb soda
1/2 teaspoon salt
4 eggs
1 teaspoon vanilla extract
1/4 cup coconut oil
1/2 cup honey
1/2 cup coconut cream

Chocolate Icing
1 cup cocoa
1/2 cup coconut oil
1/2 cup maple syrup
1 cup shredded coconut

Method
Preheat oven to 180 degrees celsius / 160 fan-forced.

In a food processor, combine the dry ingredients.  Mix well.

Add the eggs, one at a time, then the vanilla, oil, honey and coconut cream.  Process for about 30 seconds, until well combined.

Line a 20cm x 20cm square tin with baking paper.  Pour mixture into tin and bake for about 40 minutes, until golden brown and cooked through.

Leave to cool to room temperature, then refrigerate.

Combine cocoa, coconut oil and maple syrup until it's a coating consistency.  Add hot water if necessary.

Slice the cake into bars.  Coat with chocolate icing then coconut.  Place on a wire rack to set, then keep in the fridge.

If you want an easier and cleaner option, simply spread the chocolate icing over the top of the uncut cake, then sprinkle with coconut.  Refrigerate and slice to serve.

Caramel Banana Cake

This is no ordinary banana cake!  Give it an extra kick by adding white chocolate, brown sugar and golden syrup, and you have a delectably delicious dessert!

Ingredients
125g butter
1/2 cup brown sugar
1 teaspoon vanilla extract
100g white chocolate, melted
2 eggs, beaten
2 tablespoons golden syrup
2 over-ripe bananas, mashed
2 cups self-raising flour

Icing
125g butter
100g white chocolate, melted
2 cups icing sugar

Method
Preheat oven to 180 degrees celsius/160 fan-forced.

Cream butter, sugar and vanilla in a large bowl until light and fluffy.  Gradually add white chocolate.  Add eggs, golden syrup and banana, continuing to beat until well combined.

Stir in the flour and mix well.

Pour into a lined 20-25cm round baking tin.

Bake for about 50 minutes, until golden brown on top and cooked through.

Allow to cool in tin for 5 minutes, then remove and cool to room temperature.

Meanwhile, make the icing:  cream butter until light and fluffy.  Gradually add white chocolate, then the sifted icing sugar.

Cut cake in half horizontally and spread with icing.  Spread remaining icing on top, then dust with cocoa powder and serve.