Sour Cream Pie

Serves: 6-8

Ingredients:

• 1 small onion, finely diced
• 200g ham, shredded
• 300ml lite sour cream
• 6 large eggs (or 8 small eggs)
• 2 cloves garlic, finely grated
• 1/4 cup SR flour
• 1 tablespoon fresh chives, finely chopped

Method:

• Preheat your oven to 180 degrees Celsius and grease a quiche pan very well with cooking spray
• Evenly spread the onion and ham over the base of the prepared pan
• In a small jug whisk together the remaining ingredients until well combined and the sour cream is smooth and evenly mixed
• Pour the whisked mixture evenly over the quiche pan
• Bake in the oven for 35-45 minutes until golden brown and set in the middle

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Breakfast to Go Pies

Makes: 9

Ingredients:

• 2 cups grated potatoes
• 1 small egg, lightly beaten
• 2 tablespoons SR flour
• 1/2 teaspoon garlic salt
• 1 rasher bacon, rind removed and diced
• 9 cherry tomatoes, halved
• 1 large mushroom, diced
• 1/3 cup grated cheese
• 4 eggs, lightly beaten
• 1/4 cup natural yoghurt

Method:

• Preheat your oven to 180 degrees and grease 9 muffin holes very well
• Place the grated potato, 1 small egg, flour and garlic salt in a small mixing bowl and combine well, divide into 9 even portions
• Place one of the portions in the prepared muffin hole and use either your fingers or the back of a spoon to push the mixture completely up to the sides of the muffin hole, make sure it is as even as possible with no holes
• Repeat with the oven 8 portions to create your 9 hash brown cases
• Spray lightly with some cooking spray and cook in the preheated oven for 15 minutes
• Remove from the oven leaving the hash brown cases in the muffin tray
• Divide the diced mushroom, bacon and grated cheese into 9 equal portions
• Place 1 halved cherry tomato as well as a portion of the mushroom, bacon & cheese into each hash brown case
• In a small jug whisk together the 4 eggs and the yoghurt with a pinch of salt until well combined
• Slowly pour the egg mixture over the top of each hash brown cup until level with the top
• Place back in the oven and bake for another 20 minutes until the egg is golden and set.

Recipe Notes:

• Slices of chorizo sausage and shredded spinach would also be delicious additions
• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Holly Hotcakes

Makes:8

Ingredients:

• 1 cup SR Flour
• 1 cup sparkling water
• 2 eggs, separated
• 2 tablespoons powdered milk
• 2 tablespoons oil
• 1 tablespoon caster sugar
• 1 teaspoon baking powder

Method:

• Place all ingredients except the egg whites into a mixing bowl and stir until just combined, it is ok to be lumpy still
• In a small mixing bowl whisk the egg whites until they are soft peaks
• Fold the egg whites through the batter gently and then sit for 10 minutes in the fridge
• Very quickly fold the batter again
• Pour 1/4 cup of the mixture into a warm heavy based frying pan that has a small amount of butter melted in it over a medium heat and cook for about 3 minutes or until you have lots of crater style bubbles in the batter of the uncooked side
• Flip your hotcake and cook for 1-2 minutes until golden on the other side
• Repeat until all the batter is cooked

Recipe Notes:

• Store in an airtight container under 27 degrees for a maximum of 3 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

SC Creamy Porridge

Serves: 4-6

Ingredients:

• 1 cup rolled oat (not quick oats)
• 2 cups milk
• 2 cups water
• 1 tablespoon raw sugar

Method:

• Place all ingredients in the slow cooker and stir well
• Leave on the lowest possible setting overnight, alternatively it take 90 minutes on high
• Stir through and top your creamy porridge with you preferred additions

Recipe Notes:

• This recipe is best served fresh and is not freezer friendly
• Picture shown has 1 mashed banana, cinnamon and nutmeg stirred through and topped with fresh banana and maple syrup
• Suggested additions are; fresh fruit and berries, dried fruit, nuts, seeds and spice
• Suggested sweetener are; honey, maple syrup, rice malt syrup, golden syrup 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Sweet Crepes

Makes: approximately 8-10

Ingredients:

• 1 cup plain flour
• 2 cups milk
• 3 eggs
• 1 tablespoon caster sugar
• Pinch salt

Method:

• Sift the flour, salt & sugar into a mixing bowl and set aside
• Whisk together the eggs and milk in a jug then gradually stir into the flour mixture whisking well until combined
• Cover the mixing bowl with glad wrap and sit for 15 minutes
• Re-whisk the batter until well combined and smooth
• Spray a medium non stick frying pan with oil spray and heat over medium heat. Pour 1/4 cup batter into the frying pan and swirl the batter around until the base is completely covered at the batter is even
• Cook for 2 to 3 minutes or until lightly golden
• Flip the crepe and cook for 1 to 2 minutes on the other side, transfer to a plate and cover with a clean tea towel to keep warm while you cook the remaining batter in the same manner.

Recipe Notes:

• Best served fresh, if you do not need the whole batter you can leave the batter in the fridge for 3 days and cook as required
• This recipe is not freezer friendly
• Picture shown served with C4K Kitchen’s Orange Marmalade, natural yoghurt with a dash a ground cardamom.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Frying Pan Frittata

Serves: 4

Ingredients:

• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 2 cloves garlic, finely diced
• 1/2 long red chilli, finely diced
• 1/4 red capsicum, finely diced
• 4 mushrooms, thinly sliced
• 1/2 cup baby spinach
• 1/4 cup ricotta cheese
• 6 eggs, lightly beaten

Method:

• Heat one tablespoon of rice bran oil in a heavy based skillet over a medium heat and sauté the onion, celery and garlic for 2-3 minutes until it has softened
• Add in the capsicum, chilli and mushrooms for another 1-2 minutes until the mushrooms start to soften
• In a mixing bowl lightly beat the eggs and stir through the ricotta cheese until well combined
• Add in the contents of the skillet and the baby spinach and stir until well mixed
• Pour the mixture into the skillet and turn to medium heat and cooked for about 5 minutes until golden on the bottom
• Remove the skillet from the stove and place under your griller at a medium-high heat and grill the top for about 3-5 minutes until the eggs are cooked through and it is golden on top.

Recipe Notes:

• Picture shows served with some grilled bacon eyes
• Store covered in the fridge to use within 2 days
• This is not a freezer friendly recipe
• Other vegetables that may be considered to add are; diced tomato, corn kernels, shredded kale/silverbeet, leek, grated carrot, grated sweet potato, cauliflower, broccoli.
• You could also add shredded ham or chicken or diced bacon to the mixture also
• If you prefer your frittata cheesy add in up to 1 cup of grated cheese into the mixture.

  

Savoury Egg Crepes

Makes: 2

Ingredients:

• 2 eggs
• 1 tablespoon wholemeal plain flour
• 1 tablespoon milk
• Pinch salt

Method:

• Whisk together the eggs all ingredients in a jug until well combined
• Spray a medium non stick frying pan with oil spray and heat over medium heat.
• Pour 1/2 of the batter into the frying pan and swirl the batter around until the base is completely covered at the batter is even
• Cook for 2 to 3 minutes or until lightly golden and the edges are starting to curl up like paper
• Flip the crepe and cook for 1 to 2 minutes on the other side, transfer to a plate and cover with a clean tea towel to keep warm while you cook the second savoury egg crepe.

Recipe Notes:

• Picture shows the savoury egg crepe filled with sautéed cabbage, red capsicum and mushrooms and topped with garlic and fresh tomato.
• This recipe is not freezer friendly and is best served fresh

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

The Perfect Poached Egg

Serves:1

Ingredients:

• 1 fresh egg
• Approximately 2 cups water
• 1 tablespoon white vinegar
• Pinch salt

Method:

• Place the water into a saucepan that has a secure matching lid, it should be no less than 2cm deep and no more than 4cm deep
• Add the vinegar and the salt into the saucepan and bring to the boil and reduce to a medium high heat
• Break the egg very gently and pour the egg into the water as close to the water surface as possible
• As soon as the water returns to the boil place the lid on the saucepan and reduce to a medium heat and cook the egg for exactly 2 minutes
• Remove from the water using an egg slide with holes so you can drain off the poaching liquid and serve immediately.

Recipe Notes:

• This recipe is not suitable for storage or freezing, it is best served fresh

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Belgian Waffles

Makes: 16 standard sized or 32 mini sized waffles

Ingredients:

• 2 cups plain flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 eggs, separated
• 1/2 cup oil
• 2 cups milk

Method:

• Sift all the dry ingredients together into a large mixing bowl
• In a small bowl use your electric beaters to beat the egg whites until you have stiff peaks
• In a small jug very lightly whisk together the egg yolks, milk and oil and then stir this through the dry ingredients to mix well
• Finally fold through the beaten egg whites very gently with a spatula
• Cook your waffles in your waffle maker as per standard instructions

Recipe Notes:

•  The pictured waffles are mini waffles served with vanilla ice-cream, fresh strawberries and a drizzle of chocolate ganache
• Store covered in an airtight container under 27 degrees for the maximum of 3 days
• This recipe is freezer friendly to be consumed with 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Nanna’s Weetbix and Fruit Cake

Makes: 1 x 20cm cake

Ingredients:

• 4 weetbix biscuits
• 3/4 cup chopped dried apricots
• 3/4 cup sultanas
• 1/2 cup raw or brown sugar
• 2 cups milk
• 2 cups SR flour

Method:

• In a mixing bowl, crush the weetbix and add the apricots, sultanas, sugar and milk, stir well to combine and soak for a minimum of 2 hours
• Preheat the oven to 150 degrees and prepare a square 20cm cake tin by greasing and lining with baking paper
• Add the SR flour to the soaked mix and to combine very well
• Pour the batter into the prepared tin
• Bake for 45 minutes or until a cake skewer comes out clean.

Recipe Notes:

• To make the recipe refined sugar free the sugar can be replaced with either 1/2 cup apple sugar or 1/4 cup honey
• Any dried fruit combination can be used to total 1 1/2 cups dried mixed fruit
• Should you add in seeds and nuts to this recipe do not include them until after the fruit has soaked.
• Store in an airtight container below 27 degrees for the maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.