Braised Steak & Onion

Serves: 4

Ingredients:

• 700g rump steak
• 2 tablespoons butter
• 2 large onions, sliced
• 1 stalk celery, finely sliced
• 4 garlic cloves, finely diced
• 50g butter
• 2 beef stock cubes
• 2 tablespoons of Worchestershire sauce
• 1/4 cup plain flour

Method:

• Use your meat tenderiser to flatten the meat into even sizes pieces then cut into medallion sized pieces
• Brown off and seal the steak in batches 
• Set the steak aside and melt the 2 tablespoons of butter in the same frying pan and sauté the onion and garlic until translucent, approximately 5 minutes
• Add in the remaining ingredients and continue to stir cooking out the flour for 3-5 minutes
• Gradually add water into the mix 1 cup at a time stirring until smooth before adding more
• After 2 cups of water add in 1/2 cup increments
• Continue to add water until you get your desired consistency 
• Add the steak bacon into the frying pan and simmer for about 5 minutes to warm the steak through, if you prefer medium- well done steak cook for an additional 3-5 minutes to continue to cook the steak through
• Picture shows served with potato cakes and grilled asparagus

Recipe Notes:

• Store 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.

Gluten Free Potato Cakes

Makes: 10

Ingredients;

• 500g potato
• 3 spring onion, finely sliced
• 2 cloves garlic, finely diced
• 1 egg, lightly beaten
• 2 tablespoons arrowroot flour

Method:

• Pierce the potato skins all over with a fork
• Microwave the potatoes on high for 4-5 minutes to partial cook the potatoes
• Grate the half cooked potatoes, skins included
• Stir through the remaining ingredients until well combined
• Place 4 progressed egg rings in a lightly oiled frying pan and place about 2 tablespoons of mixture into each egg ring and flatten down 
• Cook for about 4-5 minutes or until lightly golden, remove the egg ring and then flip the potato cake
• Cook on the other side for 4-5 minutes or until golden
• Serve warm or also delicious cold as a lunchbox variation

Recipe Notes:

• Store in an air tight container for a maximum of 3 days
• Once cooked 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.

Chicken Pot Pies & Pot Pie PillowsServes: 6

Ingredients:

• 3-6 frozen puff pastry sheets, defrosted
• 250g light cream cheese
• 300ml light sour cream
• 4 cloves garlic, finely chopped
• 2 chicken breasts
• 1 leek, finely sliced
• 150g diced bacon 
• 6 mushrooms, halved and sliced
• 1 cup baby spinach, roughly chopped 

Method:

• Preheat the oven to 180 degrees Celsius
• Place the cream cheese, sour cream and garlic in a microwave friendly mixing bowl and microwave on high for 60-90 seconds until the cream cheese softens and you can stir the base together 
• Slice the chicken into evenly sliced  thin strip
• Add the chicken to the creamy base along with with the leek, bacon, mushroom & baby spinach and mix throughly until well combined
• To make traditional pot pies fill oven proof individual serve ramekins and then cut puff pastry rings the same size as the outer ramekin circle and push the lid down onto of the pie mixture  
• To make the pot pie pillows cut a sheet of the pastry sheet in half horizontally and place about 3/4 cup of the mixture onto half of the puff pastry piece leaving around 1cm gap around the edge. Fold the pastry over and then seal the remaining 3 sides using the tip of a fork
• Brush the top of both types of pot pies with an egg wash glaze
• Bake in the preheated oven for 30 minutes 

Recipes Notes:

• Store in the fridge for a maximum of 2 days
• This recipe is freezer friendly either cooked or uncooked depending on your personal preference
• Other delicious filling to include into this base recipe are; cherry tomatoes, sub-dried tomatoes, asparagus, creamed corn or broccoli 

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.

Brunch Quiche

Makes 1 x 20cm quiche & 9 mini quiches

Ingredients:

• 1 sheet frozen shortcrust pastry
• 1 cup grated cheese
• 150g diced bacon pieces
• 5 mushrooms, halved and sliced
• 1 onion, finely diced 
• 1 cup shredded baby spinach
• 1 punnet cherry tomatoes, quartered
• 1 tablespoon minced garlic
• 1 cup cream
• 9 eggs, lightly beaten
• Salt & pepper, to taste
• 1/2 cup SR flour

Method:

• Preheat oven to 180 degrees Celcius and pre-grease a quiche or tart tin and a muffin tray
• Roll out the defrosted pastry sheet until it’s large enough to cover the base of the quiche tin and cut of excess pastry
• Line the pastry shell with baking paper then fill the baking paper with baking beads and blind bake the pastry shell for 15 minutes
• Prepare the  filling by combining all ingredients, except the SR Flour and mix until well combined 
• Pour the filling until level with the pastry shell edge and return to the oven and bake for another 30-40 minutes or until golden and set
• Add the flour into the remaining filling and pour the filling into the pre-prepared muffin tray and bake for 20-25 minutes
• Allow to cool slightly and serve or cool completely and serve chilled

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within a period of 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

Cream of Chicken Soup

Serves: 4

Ingredients:

• 3 cups chicken stock
• 1 large chicken breast
• 75g butter
• 1 leek
• 1 celery stalk
• 1 large carrot
• 1 zucchini
• 2 medium potatoes
• 1 small sweet potato
• 3 cloves garlic
• 1/3 cup plain flour
• 1 cup cream

Method:

• Pour the stock into a heavy based soup saucepan with a lid and bring to the stock to the boil
• Chop the chicken breast into roughly 4 even sized pieces then place into the stock
• Place the lid on the saucepan and reduce to a gentle simmer and cook the chicken for 10 minutes
• While the chicken is cooking finely dice all the vegetables into even portions
• Remove the chicken and set aide to cool slightly
• Pour the liquid into a heat proof container and set aside
• Using the now empty soup saucepan place the butter and melt
• Add in add the vegetables and stir until coated with the melted butter, replace the lid on the saucepan and cook over a medium heat for about 7-9 minutes, stirring regularly, or until the vegetables have started to soften 
• Add in the flour and stir through the vegetable mix until all coated and cook through for a couple minutes to cook out the flour taste 
• Pour in 1/2 cup of cream and 1/2 cup of the reserved liquid and stir through until smooth
• Add in the remaining cream and another 1/2 cup of the reserved liquid and stir until smooth
• Gradually add in the remaining reserved liquid until you get to your desired soup consistency 
• Dice the chicken and stir though
• Simmer the soup on a very low temperature for roughly 5 minutes until the chicken heats through
• Serve and enjoy.

Recipe Notes:

• Store in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months
• Do not throw out any unused reserved liquid, it can be used as a stock for another dish.

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



Cream of Six Soup

Serves: 4

Ingredients:

• 1 tablespoon butter
• 1 large onion, diced
• 2 celery stalks, sliced
• 4 cloves garlic, sliced
• 1 teaspoon freshly grated ginger
• 1 heaped teaspoon ground turmeric
• 500g butternut pumpkin
• 250g sweet potato
• 250g potato
• 2 large carrots
• Up to 3 litres chicken or vegetable stock
• Salt & pepper
• 1/2 cup natural yoghurt

 

Method:

• Melt the butter in a large stock pot and saute the onion and celery for 2-3 minutes until they start to soften
• Add in the garlic, ginger and turmeric and continue to saute until it becomes aromatic and the onion is translucent
• Add in all of remaining vegetables that have been peeled and chopped to similar sized pieces
• Add enough stock to just cover the vegetables and then then bring to the boil
• Reduce heat and simmer for approximately 25 minutes or until all the vegetables are soft
• Use a bar mix style blender to puree the soup until smooth and add salt and pepper to taste
• Add in the natural yoghurt and stir through until well mixed
• Serve with fresh crusty bread or my favourite a toasted cheese sandwich.

 

Thermo Cooking Method:

Thermo Cooking Ingredients:

• 1 tablespoon butter
• 1 medium onion, quartered
• 1 celery stalk, in chunks
• 2 cloves garlic
• 3/4 teaspoon freshly grated ginger
• 1 teaspoon ground turmeric
• 300g butternut pumpkin
• 150g sweet potato
• 150g potato
• 1 large carrots
• Up to 1.5 litres chicken or vegetable stock
• Salt & pepper
• 1/4 cup natural yoghurt

Thermo Cooking Method:

• Place butter, onion, celery and garlic in the jug
  [Pulse 3 times] then [100 degrees, Speed 1, 3 minutes]
• Add ginger and turmeric
  [100 degrees, Speed 1, 90 seconds]
• Add in all remaining vegetables and enough stock to take the jug to maximum liquid level
  [100 degrees, Speed 1, 20 minutes]
• To blend the soup to smooth
  [0 degrees, 60 seconds, starting and Speed 1 and increasing to Speed in increments about 5 seconds apart] but raising the speed gradually it stops the main cap popping off with the speed and with hot soup
• Add the yoghurt, salt and pepper through the main cap
  [0 degrees, Speed 1, 30 seconds]
• Enjoy

 

Recipe Notes:

• Store in an air tight 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

 

Blueberry Swirl Muffins

Makes: 12

Ingredients:

• 1 cup frozen blueberries
• 2 tablespoons sugar
• 2 tablespoons water
• 2 cups SR flour
• 1/2 cup sugar
• 1 egg, lightly beaten
• 1/4 cup butter, melted
• 1 cup milk

 

Method:

• In a small saucepan place the frozen blueberries and the 2 tablespoons of sugar and water,  simmer for 10 minutes until the berries have broken down and you have a smooth mixture, set aside and allow to cool
• Preheat oven to 180 degrees Celcius and prepare a muffin tin by lining with muffin cases and spraying the inside of the muffin cases with cooking spray
• Place all remaining ingredients into a mixing bowl and mix using a wooden spoon until well combined
• Fill each of the muffin cases about 2/3 full or evenly across the 12 muffins cases
• Pour the blueberry mixture into a piping bag
• Place the tip of the piping bag into the muffin and squeeze a generous amount into the centre of the muffin batter, repeat with all muffins
• Using a cake skewer to swirl the blueberry mixture around the muffin, do this by starting in the centre and working the skewer around in circular and figure 8 patterns
• Bake for 20 minutes until golden brown.

 

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 3 months
• You will find an ice-cream scoop will almost perfectly fill your muffin  case to 2/3 full
• Do not throw out any remaining berry mixture, you can freeze for the next  batch of muffins or add to some natural or greek yoghurt for a delicious treat.

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.