Marinated Mushroom Salad

Serves: 4-8

Ingredients:

• 750g mushrooms
• 1 teaspoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce
• 1 cup chicken stock
• 1 cup bean sprouts
• 1 small red capsicum, diced
• 1 small green capsicum, diced
• 1 red onion, dived
• 1 punnet cherry tomatoes, halved
• 4 mini cucumbers, sliced
• 1/2 long red chilli, de-seeded and finely diced
• 1/2 cup Fresh continental parsley, shredded 

Method:

• Cut the mushrooms into equal sized portions, I.e. Halve for button mushrooms or quarter larger mushrooms
• Place all sliced mushrooms in a ziplock bag and add in the oil, balsamic and soy sauce.
• Seal the bag and shake well to even coat the mushrooms
• Allow to sit for an hour in the sealed bag
• Pour the chicken stock into a large saucepan and bring to the boil
• Add in the mushrooms into the saucepan and stir well until well coated in the stock
• Reduce the heat and simmer for 5 minutes or until the mushrooms are soft and tender on the outside stir with some slight firmness in the middle of the mushroom
• Drain the liquid and set aside and place the drained mushrooms aside to cool down
• Place all of the remaining salad ingredients into a salad bowl and combined well
• Add in the mushrooms and lightly toss until combined
• Use some of drained Mushroom liquid to dress the salad to suit your tastes

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not suitable for the freezer
• Do not throw out the unused Mushroom poaching liquid, set aside or freeze until you make your next risotto or stroganoff 

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.

Honey Mustard Potato Salad

Serves: 4-8 people 

Ingredients:

• 1kg potatoes
• 6 spring onions
• 1 portions of C4K’s Honey Mustard Salad Dressing

Method:

• Chop potatoes to roughly the same size, roughly 1.5cm cubes
• Boil a large saucepan on salted water, carefully add the potatoes and simmer for approximately 15 minutes until cooked through 
• Drain the potatoes and placebo the fridge to cook down
• Place the chilled potatoes into a salad bowl and toss through the sliced spring onions 
• Stir through the Honey Mustard Salad Dressing coating to suit your preferred tastes
• Serve immediately.

Recipe Notes:

• Potatoes can be either peeled or unpeeled, this depends completely on personal preference
• Store covered in the fridge for a maximum of 3 days
• This recipe is not 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.

Honey Mustard Salad Dressing

Ingredients:

• 3/4 cup pot set natural yoghurt
• 2 teaspoons Dijon Mustard 
• 2 teaspoons honey
• 1 1/2 teaspoon wholegrain mustard
•  1/2 teaspoon sea salt

Method:

• Place the yoghurt, Dijon Mustard, honey and sea salt into a blender and process until well combined 
• Add in the wholegrain Mustard and lightly pulse/process until just combined
• Store in an airtight container in the fridge until required to dress a salad 

Recipe Notes:

• Store in an air tight container in the fridge for up to a week
• This recipe is not 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.

C4K Classic Salad Dressing

Ingredients:

• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic salt
• Pinch oc sugar

Method:

• Place all ingredients into a blender and process until well combined
• Pour the dressing into a mason jar (or a container with a well sealing lid) and store in the fridge until required
• Add dressing to your salad to suit your tastes.

Recipe Notes:

• Store in the fridge for a maximum of 3 months
• This recipe is not 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.

Garden Fresh Pasta Salad

Serves: 4-8 people

Ingredients:

• 3 cups cooked pasta, cold
• 2 medium tomatoes, diced
• 1 cup baby spinach, shredded
• 1/2 cup Fresh continental parsley, shredded 
• 1 red onion, diced
• 1/2 red capsicum, diced
• 1/2 green capsicum, diced
• 2 mini cucumbers, sliced 
• 1 linnet cherry tomatoes, halved

Method: 

• Place all ingredients in a salad bowl and gently toss until well combined
• Store in an air tight container or covered tightly with glad wrap in the fridge until serve
• Dress the salad with your choice of dressing then serve immediately 

Recipe Notes:

• Picture shown has the salad with a side of C4K Classic Sakad Dressing
• Store covered, undressed for a maximum of 3 days
• This recipe is not 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.

Cheesy Potato Hand Pies

Makes: 12

Ingredients:

• 3 sheets frozen puff pastry, defrosted
• 2 medium potatoes, grated
• 2 large florets cauliflower, grated
• 4 cloves garlic, finely diced
• 1 celery stalk, finely diced
• 1 onion, diced
• 3/4 cup grated Parmesan cheese
• 1 1/2 cups grated tasty or mozzarella cheese
• 3/4 cup sour cream
• 2 tablespoons milk
• Pinch nutmeg
• Salt & pepper, to taste

Method: 

• Preheat oven to 180 degrees and line 2 baking trays with baking paper
• Combine the sour cream and nutmeg in a small jug and whisk together until the sour cream becomes more liquid 
• Combine all remaining ingredients, except the pastry sheets and mix well
• Add the sour cream mix in and stir until well coated
• Cut the pastry sheet into 4 equal sided squares 
• Place 2 tablespoons of mixture into the centre of the pastry square and fold the pastry over to form a triangle 
• Use the point of a fork along the edge of the pastry joins to seal the hand pie
• Repeat until all the mixture has gone
• Brush the tops of the hand pies with some milk and then bake for 20-25 minutes until golden brown.

Recipe Notes:

• Store in an air tight 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.

Slimmers Wonton Soup

Serves: 1

Dumpling Ingredients:

• 500g chicken mince
• 1/4 cup shredded coriander
• 1 cup shredded wombok
• 2 spring onions, finely sliced
• 3 garlic cloves, finely grated
• 1cm ginger, finely grated
• 1 egg white
• 1 tablespoon oyster sauce
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 packet wonton wrappers

Soup ingredients:

• 2 1/2 cups water
• 2 chicken stock cubes
• 2 garlic cloves, finely grated
• 1cm ginger, finely grated
• 1 head Asian green, halved
• 1/2 carrot, julienne
• 1 spring onion, finely sliced
• 2 mushrooms, finely sliced
• 1 red long chilli, seeds removed and thinly sliced
• 5 or 6 dumplings

Dumplings method:

• Place all ingredients, except the wrappers in a mixing bowl
• Using your fingers to massage the mixture through your fingertips until well combine
• Lay one of the wonton wrappers on a clean dry tea towel
• Place 1 tablespoon of mixture in the middle of the wrapper
• Dip your finger in water and dampen along the edge of two adjoining sides
• Fold the wrapper over to form a triangle pressing together one damp edge with one dry edge until sealed
• Wrap the two points crossing over the front of of the dumpling sealing the point with your dampened finger
• Lay the dumpling on paper towel and repeat the process
• When placing the second dumpling down allow a gap between the dumplings to keep the wrappers in tack
• This recipe makes approximately 30 dumplings
• Reserve one portion of dumplings to make your soup and freeze the remaining dumplings for another occasion.
• 

Soup Ingredients:

• Place the water, stock cubes, garlic and ginger into a saucepan and simmer until the cubes have dissolved, approximately 5 minutes
• Add in the Asian head to the saucepan and simmer for 3 minutes
• Add in the remaining ingredients, including the dumplings
• Simmer the soup for 10 minutes over a medium-low heat until the dumplings have risen to the top
• Serve immediately

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.

BBBB Beans

(Barbecue Bacon Bangers Baked Beans)

Serves: 4

Ingredients:

• 8 beef sausages
• 3 cloves garlic, finely diced
• 6 rashers bacon, roughly chopped
• 1 onion, finely diced
• 1 celery stalk, finely stalk
• 1 x 400g Cannellini beans, drained & rinsed
• 1/2 portion of Mumma’s Magic Sauce, approx 400ml
• 1/2 cup bbq sauce 
• 1/2 cup beef stock
• 2 tablespoons Worcestershire sauce

Method:

• In a heavy based large saucepan over a medium high heat and cook the sausages in the base
• Once sausages are cooked remove from the sausages and set aside 
• Using the juices in the bottom of the saucepan to sauté the garlic, bacon, onion and celery for about 5 minutes until the onion has softened
• Chop the cooked sausages into slices  then add back into the saucepan
• Add in the beans, MMS, BBQ sauce, Worcestershire sauce and stock
• Bring to the boil then reduce the heat and simmer for 10 minutes to allow the flavours to infuse.

Recipe Notes:

• Serving suggestion: top with a fried egg
• Keep covered in the fridge for a maximum of 3 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.

Chocolate Cake with Espresso Buttercream

Makes: 1 two tier loaf style cake

Ingredients:

• 3/4 cup brown sugar
• 3/4 cup milk
• 125g butter, cubed
• 1/2 cup unsweetened cocoa
• 1/2 teaspoon baking soda
• 1 1/2 cups SR flour
• 3 eggs, lightly beaten

Icing Ingredients:

• 250g butter, room temperature cubed
• 1 tablespoon espresso shot
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Up to 2 1/2 cups icing sugar

Method:

• Preheat your oven to 160 degrees Celsius and prepare two loaf tins by greasing and lining with baking paper
• In a medium saucepan place the sugar, milk and the butter, whisking over a medium heat until it comes together. Do not allow to boil
• Add in the cocoa powder and baking soda and whisk through until well combined
• Remove from the heat and allow to cool for 5 minutes
• Use a wooden spoon to stir through the sifted flour until you have a thick smooth batter
• Stir through the eggs into the batter, one egg at a time until you have a beautiful smooth batter
• Pour the batter evenly between the two prepared loaf tins and bake in the preheated oven for approximately 30 minutes or until a cake skewer comes out clean
• Allow the cakes to cool on cake rack
• To make the buttercream place the cubed butter into a mixer and whip until the colour becomes pale, approximately 5 minutes
• Add in the espresso, cocoa and vanilla to the butter and beat until well combined
• Add in the icing sugar 1/2 cup at  time beating well between additions until you get your desired consistency
• To construct the cake cut the risen tops off the loaf cakes to make as flat as possible
• Place the first loaf a serving plate, cut side up and spread the top with buttercream approximately 1/2 cm thick
• Then place the second loaf cake on top of the butter cream, cut side down.  This will mean that you will have the base of the loaf upside and there is a smooth top to work with.
• Use a smoothing knife to do a thin layer of buttercream across all surfaces, including to fill any gaps between the two cake layers
• Place the cake in the fridge for 30 minutes to chill the foundation layer of icing
• Remove the cake from the fridge and then continue to frost the cake applying an even amount of buttercream to all surfaces to your desired thickness
• Optional, sprinkle the top which some chocolate sprinkles.

Recipe Notes:

• Store in an airtight container below 20 degrees for a maximum of 5 days
• If you store in the fridge, allow to come to room temperature before serving
• To make one 20cm round or square cake instead of 2 loaf cakes pour the batter into the prepared tin and bake for 45-50 minutes
• This cake recipe is freezer friendly, for best results buttercream is best serves freshly made

Apple Cinnamon Muffins

Makes:12

Ingredients:

• 400g can pie apple
• 2 cups plain flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup brown sugar
• 1/2 cup melted butter
• 2 eggs, lightly whisked
• 1/2 cup milk
• 1 teaspoon vanilla extract

Method:

• Preheat the oven to 180 degrees Celsius and prepare a muffin tray by lining with muffin cases
• Place the apples into a mixing bowl and roughly chop the slices into large chunks
• Place in all the dry ingredients and stir well until the apples are well coated
• Create a well in the centre of the mixture, pour all in the wet ingredients and using a wooden spoon stir until well combined
• Spoon the batter evenly between the 12 muffin cups and bake for 20-25 minutes
• Remove from the oven and place on a cooking rack to allow to cool.

Recipe Notes:

• Store in an airtight container below 27 degrees
• This recipe freezer friendly.