Homemade Oven Cleaner

Ingredients:

• 1/4 cup dishwashing liquid
• 1/2 cup baking soda
• 1/4 cup lemon juice
• 2 tablespoons white vinegar 

Method:

• Heat oven to 100 degrees Celsius and allow to cool until it’s at a temperature you’re comfortable working in
• Remove the racks and side rails
• Use a green fabric scourer and warm soapy water to rub over the surfaces, rinsing regularly in hot water
• Mix the ingredients to a thick paste and spread oven the oven surfaces and allow to sit for a minimum of 2 hours but for best results 4 hours
• Get a bucket of warm soapy water and use a fabric scourer the wipe away the cleaning mix, scrubbing where necessary for tough patches
• Get a fresh batch of hot water with 1 tablespoon vinegar and 1 tablespoon lemon juice to wipe over all the surfaces with a chux and then wipe dry with a paper towel.
• Enjoy baking a delicious C4K recipe in your beautiful freshly cleaned oven.

Slow Braised Beef Cheeks

Serves: 4

Ingredients:

• 4 beef cheeks
• 1/4 cup arrowroot flour
• 1 portion of C4K Kitchen’s French Onion Soup Mix
• 1 large onion, roughly chopped
• 1 stalk celery, finely diced
• 250g mushrooms, sliced
• 6 cloves garlic, finely diced
• 2 beef stock cubes
• 3/4 cup dry white wine
• 3/4 cup water
• 1 bay leaf

Method:

• Mix the French onion soup mix and the arrowroot flour together
• Coat each beef cheek fully in the mixture and in a hot frying pan brown off the beef cheeks on both sides
• Place the onions, celery, garlic, mushrooms, crumbled stock cubes, bay leaf and the remaining soup/flour mix in the base of the slow cooker
• Place the browned cheeks on top of the veggie mix
• Pour the wine and water over the beef
• Cook on LOW for 8’hours or HIGH for 4 hours

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• This recipe you MUST brown the beef cheeks or they will not hold their shape and will fall apart
• Leftover (good luck having any left overs) make a delicious pie filling.

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.

Cottage Cheese Frittata

Serves: 4-6

Ingredients:

• 4 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1 cup cottage cheese
• 1 tablespoon minced garlic
• 1/4 cup frozen spinach, defrosted
• 6 mushrooms, thinly sliced
• 1/2 cup grated mozzarella cheese

Method:

• In a mixing bowl whisk together the eggs, Parmesan, cottage cheese and garlic
• Once well combined stir through the spinach and sliced mushrooms until evenly spread throughout the mix
• Spray the base of an oven proof 20cm frying pan with cooking spray and then pour the mixture into the frying pan
• Place on a medium to low heat for approximately 7-10 minutes, until the mixture have completely pulled away from the sides
• Top the frittata with the mozzarella cheese and then place the frittata under a medium heat grill for approximately 10 minutes until the cheese is golden brown and the frittata has set
• Allow to sit for 5 minutes before slicing and serving.

Recipe Notes:

• For alternate cooking options pour the mixture  into a greased quiche or flan tin and top with mozzarella.  Then bake in a moderate oven for approximately 25 minutes or until set
• Store covered in the fridge for a maximum of 2 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.

Dairy Free Egg Free Banana & Date Loaf

Makes: 1 loaf cake

Ingredients:

• 200ml warm water
• 2 tablespoons chia seeds
• 1 cups plain flour
• 3/4 cup wholemeal plain flour
• 1/2 cup pitted dates, chopped
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Pinch salt
• 1/2 cup coconut oil
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 4 over ripe mashed bananas

Method:

• Soak the chia seeds in the water for 15 minutes
• Preheat your oven to 170 degrees Celsius and prepare a loaf tin by greasing and lining with baking paper
• Mix the flours, dates, baking powder, cinnamon, nutmeg and salt in a mixing bowl until well combined and the dates are coated in dry mixture
• In a second bowl mix together the water/chia mixture with the coconut oil, mashed banana, honey and the vanilla and stir well until you have a smooth consistency and well combined
• Gradually add in the flour mixture in 1/2 cup at a time folding in with a spatula and add more when fully combined
• Pour the batter into the prepared tin and bake for 55-60 minutes until golden brown and a cake skewer comes out clean when inserted into the thickest part of the cake
• Cool in the cake tin for 10 minutes before transferring to a wire cooling rack

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within a period of 6 months
• This is a great recipe to freeze in individual slices to place in a lunchbox

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 Gravy

Serves: 6-8 people

Ingredients:

• 2 tablespoons butter
• 2 tablespoons arrowroot flour
• 2 cups beef stock
• 2 beef stock cubes
• 1/2 teaspoon Vegemite (or Worcestershire sauce)
• 1/2 teaspoon celery salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt & pepper to taste

Method:

• Melt the butter in small saucepan over a medium heat and add in the arrowroot flour whisking constantly for approximately 3 minutes to cook out the flour
• Add in the remaining ingredients and whisk constantly until you bring the stock to a boil
• Reduce the heat of the sauce to a very steady simmer and simmer for the gravy for approximately 20 minutes to allow the flavours to develop, whisking every 5 minutes.  If during reduction the gravy is getting too thick for your preferred consistency add in 1/4 cup water and whisk through then continue to simmer.

Recipe Notes:

• Best served fresh but can be store in an air tight container in the fridge for the maximum of 3 days
• Freezer friendly to be consumed within 3 months.  When reheating from frozen you may require some additional stock or water to rehydrate

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.