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.

Popcorn Candy Cane Slice

Yum!  This Christmas slice is so easy and so tasty (I'm warning you now, once you start, it's hard to stop!)  It does break up a bit when you cut it, but I don't mind the rustic look of slice "chunks" - but you could always up the white chocolate content to help it stay to together.  It's so delicious, you'll love it!

Ingredients
8 cups popcorn (pop your own in a saucepan with a bit of oil)
220g white chocolate, melted
10 candy canes, crushed
red sprinkles, optional
silver balls, optional

Method
Put popcorn in a bowl and mix with white chocolate and red sprinkles.

Spread into a lined slice pan, then sprinkle with candy canes and silver balls.

Refrigerate until firm, then cut or break into chunks and serve.

Chocolate Christmas Clusters (gluten-free & dairy-free)

If you love Christmas treats but are conscious of the calories, this recipe is for you!  Or perhaps you love to give goodies to friends but someone is gluten-free and dairy-free - look no further!  These are super easy, absolutely delicious and are perfect for the health-conscious this Christmas.  Enjoy!

Ingredients

1/3 cup cocoa powder

1/3 cup desiccated coconut

1/3 cup coconut oil

1/3 cup maple syrup

1/4 cup cranberries

1/4 cup slivered almonds

Method

Mix cocoa, coconut, oil and maple syrup in a small bowl until well combine.

Spoon into a 12-hole silicone mini muffin pan.

Top with cranberries and almonds.  Refrigerate until firm.

Pop out of pan and serve.

Chicken, Mango & Macadamia Salad

This delicious salad just screams all things Summer!  Mango is the absolute favourite food in our house right now - the kids can't get enough.  So imagine their delight when it was actually part of their dinner!  This is fresh, fast, healthy & scrumptious - throw it together and take it for a picnic tonight...good times, great food!

Ingredients
300g barbecue chicken or poached chicken breast, shredded
100g mixed salad leaves
1/2 continental cucumber, chopped
1/2 punnet mini roma tomatoes, halved
100g low-fat feta, crumbled
1 mango, peeled and sliced
50g macadamia nuts, toasted
2 teaspoons honey
2 teaspoons wholegrain mustard
1/2 tablespoon balsamic vinegar

Method
Combine honey, mustard and vinegar in a small bowl.  Mix well to combine.

Toss all salad ingredients together in a bowl.  Drizzle with dressing.  Serve.

White Chocolate & Gingerbread Cheesecake

I've been thinking about this recipe all of December and finally got a chance to make it - WOW!  I love love love it - the gingerbread base is to die for, the white chocolate is divine and the lime just gives it an extra little punch.  It's just so Christmas - you'll love it too!

Ingredients
250g gingerbread biscuits (can be bought or home-made) + 6-8 extra biscuits to decorate
100g melted butter
250g cream cheese, softened
1/2 cup caster sugar
3 eggs
180g white chocolate, melted
300g sour cream

zest & juice of 1 lime

1 teaspoon ground ginger

Method

Preheat oven to 180 degrees Celsius.

Crush biscuits in a food processor until ground finely.  Add melted butter and mix well.

Spread over the base of a lined 7 or 8-inch springform pan.  Press down firmly.

Using a food processor or electric mixer, beat cream cheese with caster sugar for about 30 seconds.

Add eggs, one at a time, then melted chocolate, sour cream, lime juice, zest & ginger.  Mix until smooth and well combined.

Bake for 1 hour and 15 minutes.  Allow to cool until warm, then refrigerate until cold and set.

Top with biscuits and serve.

Spiced Choc-Cherry Brownies

These delicious brownies are just Christmas through and through, with the added spice and fresh cherries!  Very decadent - perfect for a gift!  They're pretty amazing :-)

Ingredients
250g dark chocolate
150g butter
1/2 cup brown sugar
3 eggs, lightly beaten
3/4 cup plain flour (can use gluten-free)
1/3 cup cocoa
1 teaspoon mixed spice
15 fresh cherries, halved and pitted

Method
Preheat oven to 170 degrees Celsius fan-forced.

Place chocolate and butter in a heat-proof bowl.  Microwave for 1 minute on medium (50% power), stir and return for another minute, or until melted.

Add the brown sugar and stir until well combined.  Allow to cool slightly before adding eggs & stirring well.

Add flour, cocoa and spice & mix.

Spread into a lined square baking tin.  Place cherry halves on top, cut-side down.

Bake for about 30 minutes (baking time depends on if you prefer them on the firm side or a bit more gooey!).

Remove from oven and cover with alfoil.  Allow to cool, then slice and serve.

Tuna Picnic Slice with Coriander Pesto

I've been pulling out my picnic set at every opportunity over the past month - it's just the perfect weather for it!  This tuna slice is perfect picnic food, and super versatile.  It's pretty simple on its own, but the pesto definitely takes it to the next level.  You can use any veges you like, or even bake it in muffin pans for individual serves.  A new picnic staple for our family!

Ingredients
375g tin tuna, drained, broken into small pieces
500g mixed vegetables, fresh or frozen, chopped
1 onion, chopped
2 eggs
1 tablespoon fresh herbs, chopped
3/4 cup plain flour
1/2 cup milk
1/2 cup grated tasty cheese
1/2 cup parmesan cheese

Pesto
1/2 bunch fresh coriander
1/2 cup pine nuts
1/2 cup parmesan cheese
1/4 cup light olive oil

Method
Preheat oven to 200 degrees celsius/180 fan-forced.

Steam vegetables and onion in a saucepan or in the microwave until tender.

In a separate bowl, whisk eggs, then add herbs, flour and milk.  Whisk until well combine and there are no lumps left.  Add tuna, vegetables and half of the cheese.

Spoon into a lightly greased round pie dish or muffin pan.  Top with remaining cheese.  Bake for 40 minutes (large) or 20 minutes (small) until golden brown.

Make pesto: processor all ingredients in a blender or food processor until it reaches desired consistency.

Serve warm or cold, dolloped with pesto.

Chocolate Fruit Mince Bites

This recipe came about because I'd made some Shortbread Biscuits but unfortunately had a few breakages, so they couldn't be gifted.  I checked out my Christmas supplies in the pantry and using some of the staples I always stock up on at this time of year, came up with these delicious treats!  They are delicious and divine and very, very sweet!  They are so quick to make and don't even require baking - these little treats simply are like Christmas in your mouth!

Ingredients (makes 24)
200g dark chocolate, melted
150g plain or spiced biscuits, chopped (I used spiced shortbread, but something like Nice biscuits are fine)
100g fruit mince (home-made or make your own from Charlie's dried fruit)
30g desiccated coconut
150g condensed milk

Method
Mix together all ingredients until well combined.

Press into 2 silicone mini muffin pans and refrigerate for 1 hour.  Turn out and top with festive M&Ms, sprinkles, cocoa, icing sugar or coconut.

Upside Down Potato Salad

Oh how I love Summer barbecue season!  There's something so wonderful about sausages and salads on the deck!  We entertained on the weekend and I adapted an Anna Gare recipe to make this delightfully festive Upside Down Potato Salad.  You can go a bit all over the place with your capsicum and spinach, or make it a bit more structured like I did.  You could also make it into a dome using a bowl or pudding basin, and feel free to chop and change the herbs to your taste - so many options! It was a big hit and one I'm sure I'll be making again this Summer!

Ingredients
2kg washed potatoes, diced
3 red capsicums, deseeded and sliced into thick strips
500g frozen spinach
1/2 cup mayonnaise
1 cup light sour cream
3/4 cup Greek natural yoghurt
2 teaspoons white wine vinegar
1 bunch mint leaves, chopped
1/2 bunch basil leaves, chopped

Method
Preheat oven to 220 degrees celsius/200 fan-forced.

Place strips of capsicum on a baking tray and roast for about 30 minutes, until skin is dark and blistered.  Cover (or place in a plastic bag) and allow to cool for about 30 minutes.  Remove skin.

Place potato cubes in a large saucepan with salted water.  Cook until just tender.  Allow to cool.  Combine mayo, sour cream, yoghurt, vinegar and herbs, then mix into cooled potato.

Defrost spinach and squeeze out any excess water.

Line a 20cm x 20cm baking pan with glad wrap, allowing a large overhang on two sides.

Place 3/4 of the capsicum and spinach around the base and sides.

 Top with half of the potato mix.  Arrange remaining capsicum and spinach on, then fill with the remaining potato.  Cover with the overhang of glad wrap and press down firmly to compact it.

Place in the fridge for at least 2 hours to set.

Unwrap the glad wrap on the top, then turn out onto a serving platter.

Pear & Ginger Jam

I haven't made any jam in a while, since it's still a bit early for stone fruit, but we've seen the last of the strawberries.  I was wondering what I could use in the meantime, then got an idea for this one.  It's rich and sticky and the flavours are just divine.  It's probably better for dolloping, as the pear bits really held onto their shape, so it is quite chunky.  I'd like to experiment with a smoother one, so I'll keep you posted!  Perfect with scones, pikelets, crepes or on toast.

Ingredients
1kg pears, peeled, cored and diced (about 800g of flesh)
800g white sugar
zest and juice of 1 large lemon
25g fresh ginger, peeled and crushed or finely diced
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Method
Place all ingredients in large saucepan over medium heat.  Cook, stirring often until sugar is dissolved.

Reduce heat to low and simmer for about 1 hour, until golden and thickened.

Test if jam is ready by placing a saucer in the freezer for 5 minutes.  Dollop a teaspoon of jam and leave for 30 seconds.  Run your finger through the middle - if it stays separate, jam is ready.

Pour into sterilised jars.

Pfeffernusse

My Christmas tree is up and I'm getting into the spirit with some early festive baking!  I can't believe I've never made these before - they are divine!  They are a German biscuit and just embody that Christmas spice taste.  Perfect to wrap up as little gifts...or to eat yourself (just try and stop at one!)  I made a couple of batches, and in one I was a bit impatient in letting the mixture cool - those ones didn't turn out as well, so it's definitely worth following the instructions for the perfect taste and texture :-)  These will also freeze well, so you can get organised now (I have to hide them from my husband so they actually last until Christmas!)  Enjoy these ones, I know you will!

Did you know Charlie's can supply all of your Christmas spices?!  Check them out!

Ingredients
1/2 cup golden syrup

125g butter

1 teaspoon vanilla essence

2 cups plain flour

1/2 cup brown sugar

1 teaspoon bicarb soda

1 teaspoon cinnamon

1 teaspoon ground cardamom

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves 

1/2 teaspoon ground ginger 

1/2 teaspoon ground black pepper

1 egg, lightly beaten

1/2 cup confectioners’ sugar for dusting

Method

Combine golden syrup, butter and vanilla in a small saucepan over low heat.  Cook, stirring often, until butter has melted and ingredients have combined.

Remove from the heat and set aside to cool to room temperature.  Stir in the beaten egg.

In a large bowl, combine the flour, sugar, bicarb and spices. 

Gradually add the liquid and stir until well combined.  Chill the dough in the fridge for about 2 hours.

Preheat oven to 170 degrees Celsius/150 fan-foced.

Line two large trays with baking paper.  Roll dough into balls about 2cm in diameter.  Place onto the trays, allowing room for them to spread.

Bake for 12 to 15 minutes, until they are slightly firm on top.  They may have small cracks - that's okay!

While they are still warm, roll in icing sugar to coat.  If you like, you can roll them a second time for extra coating once they've cooled.

Thai Chicken and Ginger Soup

Have I told you yet about the meal swap group I'm part of?  It's the best!  We meet about every 6 weeks, and the theory is that we bring along 5 meals, each serving 4 people (so basically, we do 1 big cook-up) - then we swap and go home with 5 different freezable meals for our families!  It's a great way to try new things and wonderful to have meals on hand in the freezer for those days when we're too busy to cook.

Anyway, this one was made by my friend Kristen, also a mum of 2 young kids - and it was so delicious, I had to get the recipe from her and share it with you!  I've never made a Thai soup before, so I'll definitely be trying this one out for myself - great flavours, super healthy and easy too - win!

Ingredients:
2 x 5cm piece ginger
500 ml coconut milk
250 ml chicken stock
4 kaffir lime leaves, torn
1 tblsp finely chopped coriander root, well rinsed
1 thai chilli (small, red chilli)
500 g boneless, skinless chicken breasts or thighs
2 tbsps fish sauce
1 1/2 tbsps lime juice
3 tsp grated palm sugar or soft brown sugar
coriander leaves, to garnish

Method:
Put the ginger, coconut milk, stock, half the lime leaves, coriander root and chilli in the slow cooker. Simmer on low for 1 1/2 hours.

Meanwhile, prepare the chicken. Trim off any fat and then cut the chicken into thin strips. Add the chicken strips, fish sauce, lime juice and palm sugar to the slow cooker and cook for a further 20 minutes or until the chicken is cooked through. Stir through the remaining lime leaves.

Ladle the soup into serving bowls and garnish with coriander leaves.

Apple Sour Cream Slice (Gluten-Free)

This is one of my all-time favourite slices and the first one I'll go for when I see it at a party or gathering!  I can't believe this is actually the first time I've made it - and I'm certain it won't be the last.  I've made it gluten-free, but you can easily just use standard SR flour if you wish - just make a straight substitution.  You can also experiment with other fruits - let me know if you do and what your favourite is!

Ingredients
1 cup gluten-free self-raising flour
1 cup desiccated coconut
1/2 cup caster sugar
125g butter, melted
1 teaspoon vanilla extract
400g tin of pie apples OR 6-8 fresh apples, peeled, cored, chopped and stewed
300g light sour cream
1/2 tablespoon cinnamon
1/2 tablespoon caster sugar, extra

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

Combine flour, coconut and sugar in a large bowl.  Add butter and vanilla and mix well until combined.

Grease and line a slice pan.  Press mixture into pan and bake for 10 minutes, until light golden.

Spread with sour cream, then top evenly with apples.  Combine cinnamon and sugar, then sprinkle evenly on top.

Return to oven for 20 minutes.  Cool in pan, then slice and serve.

Sausage Stroganoff

We all know and love the tradition beef stroganoff, but here's a simple variation using the humble sausage.  It's easy to do, the kids love it and of course, the mum in me couldn't help but add the vegetables at the end - but I know that stroganoff purists would keep the recipe without!  This is a perfect weeknight meal that freezes well and tastes great.

Ingredients
olive oil spray
6-8 beef sausages
2 cloves garlic, crushed
1 onion, chopped
250g mushrooms, chopped
3 rashers bacon, rind removed, chopped
2 teaspoons paprika
1 cup stock (vegetable or beef)
2 tablespoons tomato paste
2 tablespoons fresh parsley, chopped
1/2 cup sour cream
*optional* 1 cup frozen vegetables

Method
Spray a large frying pan with olive oil and cook sausages on medium heat for about 10 minutes, until cooked through (pierce skins if necessary).

Remove to a plate.  Add garlic, onion, mushrooms and bacon to pan and cook for 5 minutes, until soft.

Add paprika and cook for 1 minute until fragrant.  Add stock and tomato paste and vegetables, if using.  Bring to the boil and simmer for 2 minutes.  Slice cooked sausages and add to the pan, simmering for another 2 minutes.  Remove from heat, stir through parsley and sour cream and serve.

Wholefood Caramel Mudcake

I've been doing my best lately to get back to "real food" eating - cutting back on processed and pre-packaged food as well as refined flours and sugar. It's really not hard when you get into the swing of things, and it was perfect timing that I came across a wonderful blog called Wholefood Simply. It has some fantastic recipes and great ideas. My sister told me about this Caramel Mudcake and I just had to give it a go!

Amazingly, as hard as it is to believe a cake made with sweet potato and dates that has no chocolate and no sugar can resemble anything like a real Caramel Mudcake, this one kind of does! The sweet potato, along with the coconut flour and eggs makes for a smooth, moist texture and it actually tastes good! It isn't and never will be the usual Caramel Mudcake - but as a super healthy alternative, it's really good!

The icing (which I made my own alterations to) is a great addition too - and I still can't believe that the tahini/honey combo really makes a caramel alternative! If nothing else, try this one out of curiosity, and you might just be pleasantly surprised :-)

Ingredients
650g sweet potatoes, peeled, chopped and baked until tender
12 medjool dates, seeds removed
2 tablespoons tahini
1 teaspoon vanilla
1/2 cup coconut flour, sifted
1 teaspoon baking powder
3 eggs
Pinch of salt

Method
Preheat your oven to 180 degrees Celcius or 350 degrees Fahrenheit. Grease and line a round 20cm cake tin.

In your blender or food processor puree the sweet potato flesh and dates until smooth. Add the remaining ingredients in the order listed above, mix until well combined.

Pour the mixture into a prepared tin and bake for 45 minutes or until the top is golden and an inserted skewer comes out cleanly. Allow the cake to cool slightly before removing from the cake tin and placing the cake onto a cooling rack. Cool the cake completely prior to icing.

Caramel Icing
1/2 cup unsalted cashews
3 heaped tablespoons hulled tahini
3 heaped tablespoons honey
1 teaspoon vanilla

Blend cashews until smooth and pasty.  Add remaining ingredients and mix until until smooth (I added a touch of water to thin it out a little). Pour the mixture directly over the cooled cake for a runny icing or refrigerate the mixture and allow it to set slightly for a thicker consistency.

Risotto Balls

Risotto Balls are the ultimate recipe for repurposed leftovers.  It's the perfect way to reinvent your dish and not get bored with the same meal two nights in a row.  The good thing about risotto is that the flavour options are endless, which means it's the same deal for these little delights too.

Most risotto balls are deep fried, but I wanted the oven-baked option so it was a bit healthier.  The kids LOVED the cheese surprise in the middle and they were a delicious Sunday night almost home-made takeaway kind of meal.  Enjoy!

Ingredients (makes 12 balls)
1/2 batch risotto (try this Leek & Bacon Risotto or this Pumpkin Risotto), cooled
12 small cubes cheese (you can use tasty, mozzarella or bocconcini)
3/4 cup plain flour
2 eggs, lightly beaten
1 cup breadcrumbs
1 teaspoon dried herbs
olive oil spray

Method
Preheat oven to 180 degrees fan-forced.

Place plain flour, eggs and breadcrumbs (mixed with herbs) in separate, shallow dishes.

With wet hands, take large handfuls of risotto.  Place a cube of cheese in the middle.  Roll in flour, then egg, then breadcrumbs.  Place on a lined baking tray.

Repeat for the rest of the risotto to make 12 balls.  Lightly spray with oil.

Bake for 20 minutes until golden and crunchy on the outside.

Kidsafe Cook-Off 2013

It was such an honour to take part in the Kidsafe Cook-Off this week in King George Square.  It's the second year we've been involved (here's last year's rundown) through 96five, and the second year of entering our very own "Mums in the Kitchen" team.  That's us, pictured above - Anny, Amy, myself & Hannah - ready to cook!

This year was a bit different and started out with a heap of activities for the kids.  They had a chef do some kids' cooking, an opportunity I just couldn't pass up for my little ones.  They came along and quite literally, got their hands dirty in the kitchen!

They also had a special appearance from Elmo & Grover, which was naturally, another big hit with the kids!

The first challenge was to re-create a dish that Damian Heads demonstrated to us.  We had a time limit and were provided with all the ingredients and utensils.  It was a simply divine Salmon & Quinoa dish (I'll share the recipe at a later date!) - and this year, we thought outside the square, and used our own creative flair with the presentation.  Here's what we put up...

It tasted amazing!  The next part of the challenge was teaming up with one of the real chefs and doing a bit of a mystery box challenge.  I was on a team with Mark Wright from Spring and it was so much fun seeing the chefs in action and admiring their ideas and techniques.  Our team put up these delicious canapes of crispy wontons, marinated chicken and a pomegranate & avocado salsa...

And a White Chocolate Cheesecake with Mango Salsa (divine!!!)

Then the results from the first challenge were announced...and we came 2nd!  We were over the moon!  The team from Springfree Trampolines took out the major prize, but we were only 3 points behind (out of 600 points) and tied with the Culinary Cops.  We were so thrilled to have improved on last year and even got awarded this whisk trophy!

Alana from Masterchef was just lovely, and I can highly recommend her new range of sauces!

All in all, a fantastic day, promoting a great message - keeping our kids safe.  Susan & Jennifer did a wonderful job bringing it all together - here they are with all the professional chefs.