Kids Dishes
Olive & Cream Cheese Penguins
Instructions:
To make one olive penguin, cut one round slice of carrot for the base (feet).
Cut a small small "V" into the carrot, keeping the triangle slice to use later as a beak.
Halve an olive then fill with a teaspoon of cream cheese.
Centre the stuffed olive on top of the carrot base (feet), and secure with a cocktail stick.
Take a whole olive and place the triangle slice of carrot, wide end, into the hole and place onto the cocktail stick.
Cut a thin strip of sundried tomato and wrap it around the underneath of the "head".
Repeat as many times as necessary.
Ingredients:
pitted black olives
cream cheese
carrot
sundried tomato
Equipment:
cocktailsSticks
Prep/Cooking Time:
approximately 5-10 minutes (depending on how many are made)
Cheese & Tomato Ladybirds
Instructions:
To make one ladybird, take one Ritz cracker, apply a generous layer of cream cheese and top with a leaf of basil.
Take one cherry tomato, cut off a small edge so the tomato sits flat.
Cut halfway through the tomato then lightly pierce each side of the cut 2-3 times.
Arrange at the base of the basil leaf, with the cut facing towards the thin end of the basil leaf.
Take an olive and cut off a slice of the rounded end, place this at the front of your ladybird for the face.
Cut a second slice and dice into small peices, push a few of these pieces into the holes made in the tomato for the "spots".
Repeat as many times as necessary.
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Ingredients:
Ritz crackers
cream cheese
fresh basil leaves
cherry tomatoes
pitted black olives
Equipment:
no special equipment needed
Prep/Cooking Time:
approximately 5-10 minutes (depending on how many are made)
Carrot & Cucumber Flower Petals with Dip
Ingredients:
carrot
cucumber
hummous
Equipment:
small dish (for hummus dip)
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Prep/Cooking Time:
approximately 10 minutes
Instructions:
Take a carrot, cutting off the ends, and cut a shallow "V" down running down the length.
Repeat the above process 4 more times, evenly spacing the grooves.
Silce the carrot to form the orange petals.
Take half a cucumber, cut off the rounded end, then cut a shallow "V" running down the length.
Repeat the above process 4 more times, evenly spacing the grooves.
Slice the cucmber to form the green petals.
Arrange and serve with hummous dip.
Chorizo Stuffed Hog Roll
Instructions:
Making the dough -
Mix the flour, the yeast and the salt, then add your water and olive oil.
Keep working the dough until it is smooth with a nice texture.
Leave in a mixing bowl or proofing basket, covered with cling film for a couple of hours.
Work the dough again for about 10 minutes and then put aside once again, leaving to prove for a at least 4 to 5 hours.
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Making the buns -
Spread out your dough and break it into 6 evenly sized pieces (makes 6 rolls).
Then remove about 1/4 of each peice and set it aside (for forming the snout, ears and tail later).
Take the 6 larger peices and work each piece into a ball, enveloping a small piece of chorizo in the middle of each one.
Take one of the smaller pieces removed earlier, pinch off 3 small pieces and set aside, for the ears and tail later.
Roll the remaining dough into a ball and arrange on the chirizo dough ball to form the snout.
Use a coctail stick to make the holes for nostrils.
Take the 3 small pieces set aside earlier and arrange them on the chorizo dough ball to form the pig's ears and tail.
Take 2 cloves and arrange them to form the pig's eyes.
Evenly space the rolls on a baking tray and brush with a little egg wash.
Cook in the oven at 180C, for 15 to 20 minutes, until the bread has risen and the rolls have turned golden.
Ingredients:
210g strong wheat flour
100ml water (room temperature)
10g yeast
20ml olive oil
pinch of salt
6 small cooking chorizos
12 cloves
sea salt
egg wash
Equipment:
oven
mixing bowl
cling film
cocktail stick
baking tray
pastry brush
Cooking Time:
approximately 30 minutes to prepare, with 4-5 hours for dough to "prove" (can also be made in advance, and left overnight), and a further 20 minutes in the oven at 180C
Pizza Faces
Instructions:
Dough base -
Combine flour, salt, and yeast in a large bowl and mix well.
Add the warm water and oil into the bowl, mixing the flour with your hands until there is no dry flour left in the bowl.
Cover bowl tightly with cling flim and leave to rise at room temperature.​
Turn the dough out onto lightly floured surface and divide into half.
Place each half into a zip-lock freezer bag, then place in refrigerator for at least 2 hours.
Remove from the fridge, shape into balls and then allow a further 2 hours for it to rest at room temperature before baking.
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Ingredients:
Dough base -
75g Italian-style bread flour
1 pinch of sea salt
1/2 tsp of instant yeast
50ml warm water
2 tbsp olive oil
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Pizza topping -
Morzarella cheese
tomato puree
sliced black olives
cherry tomato
red pepper
red onion
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Equipment:
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Cooking Time:
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Celery Race Cars
Instructions:
Take 3 pieces of celery and cut each peice into 2-3 inchs in lenths.
Fill the grooves of each celery stick with 2-3 teaspoons of hummous.
Evenly space 4 rasins on top of the hummous as decoration.
Evenly space the stuffed celery sticks on a plate.
Arrange 4 Ritz biscuts around each celery stick to form the wheels of the race car.
Cut 3-4 thin strips of cheeses to make the road.
Ingredients:
celery
Ritz biscuits
hummous
rasins
cheese
Equipment:
no special equipment needed
Cooking Time:
approximately 5 minutes
Boiled Egg Snowmen
Instructions:

Ingredients:
eggs
carrots
parsley
black olives
mini bread sticks
Equipment:
pan (for boiling eggs)
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Cooking Time:
approximately 10-15 minutes
Nutella Sheep Cup Cakes
Instructions:
Pre-heat oven to 150 and prepare the baking tray by placing a cup cake case in each ocmpartment.
Whisk eggs together in a mixing bowl and blend in 100 g of Nuttella until a smooth paste is formed.
Sieve in flour and gently mix with a spatula until mixture is thick and smooth and the flour can no longer be seen.
Scoop the batter mixture into the prepared cake tray, filling each case about 3/4 full.
Cook in pre-heated over for approximately 15 minutes, until the tops are golden and a little cracked.
Remove from oven and place cakes in their cases on a wire rack to cool.
In a clean mixing bowl mix the remaining 100 g of Nutella with the cream cheese, beat together until the frosting mixture becomes light and fluffy.
Remove the centre of each cake a set aside to use later.
Fill each hollow with frosting mixture and apply a thick layer to the top of each cake.
Using a little forsting stick 2 eyes to each of the removed cake peices and place one piece on to side of each cake.
Finish by adding marshmallows to the forsting surface until each cake is covered. 
Ingredients:
200 g of Nutella, divided use
3 eggs, at room temperature
100 g of all-purpose flour
100 g of cream cheese
150 g of white mini marshmallows
small sugar eyeballs
Equipment:
whisk
spatula
mixing bowl
sieve
foil cup cake cases
cup cake baking tray
wire cake rack
Cooking Time:
15 minutes at 100
Strawberry & Bananna Snakes
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Bananna Dolphins
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Cinnamon Snails
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Fairy Cakes
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Grape & Pear Hedgehog
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Pear Mouse
Ingredients:
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Easy-Peasy Cheescake
Ingredients:
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