VIP Uglies (Vegetables in Polenta Uglies)

Makes: approximately 30

Ingredients:

• 3/4 cup polenta
• 3 3/4 cups water
• 2 stock cubes (vegetable or chicken)
• 1 large carrot, grated
• 1 zucchini, grated
• 2 large florets cauliflower, grated
• 100g pumpkin, grated
• 2 bacon rashers, diced (optional)
• Salt & pepper to taste

Method:

• Place the polenta, water and stock cubes into a small saucepan and over a medium heat bring to the boil
• Reduce the heat and simmer for 20 minutes using a whisk to stir well every couple minutes
• Remove from the heat and allow to cool
• Preheat the oven for 180 degrees and line two baking trays with baking paper
• Prepare the vegetables and then mix the vegetables through until well combined
• Dollop a tablespoon of the mixture on the prepared baking tray
• Bake in the preheated oven for about 20 minutes until golden brown
• Allow to cool completely until transferring to a wire rack

Recipe Notes:

• Store in an airtight container in the fridge 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.

Cheese Filled Meatballs in MMS

Makes: 14 meatballs

Ingredients:

• 500g beef mince
• 1 teaspoon garlic salt
• 1 egg
• 1/2 cup seasoned breadcrumbs
• 14 cubes of cheese (approximately 3/4cm square)
• 1 tablespoon rice bran oil
• 1 portion of C4K Kitchen’s Mummas Magic Sauce
• 2 teaspoons mixed herbs
• 1 tablespoon minced garlic

Method:

• Mix the mince, garlic salt, egg and breadcrumbs together between your fingers under well combined
• Pinch off about 1 tablespoon mixture and flatten in damp hands
• Place the cube of cheese in the middle then top the cube of cheese with enough of the meat mixture to just cover the top of the cheese cube
• Use your hands to completely wrap the beef mixture around the cube of cheese
• Dampen your hands and roll the meatball for about 30 seconds so it’s smooth all over and the cheese is well sealed
• Repeat until all meatballs are prepared
• Heat the oil in the base of a heavy based frying pan browning off and sealing the meatballs
• Add in the MMS, garlic and mixed herbs and gently stir
• Simmer for 15-20 minutes
• Serve with your choice of pasta

Recipe Notes:

• Store covered 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.

Dahl

Serves: 4

Ingredients:

• 1 x 400g can lentils, rinsed and drained
• 1 tablespoon butter
• 1 onion, finely diced
• 1 celery stalk, finely diced
• 4 cloves garlic, finely diced
• 1 tablespoon fresh grated ginger
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon turmeric
• 1 tablespoon garam masala
• 1/2 teaspoon ground chilli
• 200g pumpkin, diced
• 3 cups vegetable or chicken stock

Method:

• Melt the butter over a medium heat in a heavy based saucepan
• Add in the onion, celery and garlic to the saucepan and saute for about 2-3 minutes until the onion starts to soften
• Add in the fresh ginger, pumpkin and all remaining spices and fry off the spices for about 3-5 minutes until aromatic
• Add in the lentil and stock, then bring to the boil
• Reduce the heat to a slow steady simmer and simmer for 60 minutes
• Serve with steamed rice and 2ID naan bread
• 

Recipe Notes:

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

Turkey Burgers

Makes: 8 burgers

Ingredients:

• 500g turkey mince
• 1/2 cup stuffing mix
• 1/4 onion, finely diced
• 1/2 celery stalk, finely diced
• 1/4 cup fresh parsley, finely shredded
• 2 large garlic cloves, finely diced
• 2 egg whites
• Salt & pepper to taste

Method:

• In a large mixing bowl mix all ingredients EXCEPT the eggs whites and use your hands to massage the mix through the fingers to combine well
• Set aside while you in a small mixing bowl you whisk the egg whites until soft peaks are form
• Fold the egg whites through the turkey mixture until well combined
• Divide the mixture into 8 portions and shape into your desired size burgers, if the burgers are too big you can shape into a smaller size (or even meatballs) to suit
• Cook the burgers in a medium size saucepan over a medium high heat in batches so the pan isn’t over crowded, cook for about 4-5 minutes each side only turning once

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• Burgers are freezer friendly either cooked or uncooked.  Uncooked can only be frozen using fresh mince
• Picture shows the burger served with baby spinach, tomato, cheese, egg and bacon in toasted bread
• The egg whites are only used in this recipe as the egg yolks mask the delicious turkey flavours. The egg yolks can be frozen in ice cube trays until needed in another recipe

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.

Diane Sauce

Serves: 4-6

Ingredients:

• 1/2 small onion
• 1/2 celery stalk
• 3 cloves garlic
• 1 rasher bacon
• 1 tablespoon butter
• 1 beef stock cube
• 200ml water
• 1/4 cup MMS (or tomato sauce)
• 2 tablespoon Worcestershire sauce
• 200ml heavy cream
• 2 teaspoons arrowroot flour or corn flour

Method:

• Very finely dice the onion, celery, bacon and garlic and sauté for about 5 minutes in the butter over a medium heat
• Add in the water, stock cube, MMS & Worcestershire sauce and simmer for about 10 minutes to allow the flavours to combine 
• Stir the flour through the cream until well combined
• Add in the cream into the sauce and simmer on a low heat for another 5-10 minutes  until at you desired consistency
• If you want a silly smooth strained the sauce before serving or iserbe as is textured.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe us freezer friendly to be eaten within 6 months.

Char Grilled Vegetable and Halloumi Stack with Herb Dressing

Serves: 2

Ingredients:

• 1 small eggplant
• 1 small sweet potato
• 1 small zucchini
• 1 small red capsicum
• 2 slices halloumi cheese
• 8 cherry tomatoes
• 8 asparagus spears
• Olive Oil

Dressing Ingredients:

• 1 bunch coriander, stem included
• 1 bunch mint
• 1/2 packet chives
• 1/2 bunch flat leaf parsley
• 1 lemon, juices or 1/4 cup lemon juice
• 4 garlic cloves
• 1/3 cup extra virgin olive oil

Method:

• Preheat the oven to 180 degrees Celsius
• To prepare the dressing place all ingredients into a blender and process until all herbs are well chopped and you have a nice consistency, then pour into a container and place in the fridge until needed
• Place the cherry tomatoes onto a small baking tray or casserole dish and lightly drizzle with olive oil
• Roast the cherry tomatoes for 30 minutes
• While the tomatoes are roasting prepare the remaining vegetables by:
  • slice the eggplant into approximately 1.5cm thick discs
  • peel and slice the sweet potato into 1cm thick discs
  • slice the zucchini horizontally into 4 thick ribbons
  • top and tail the capsicum removing the centre and cut into 4 sections
  • tail the asparagus spears
• Heat your char grill pan until hot and then lightly spray the sweet potato discs with cooking spray and gently place on the char grill plate cooking for about 4-5 minutes both sides until beautifully charred and softened.  Remove and wrap in alfoil to continue the cooking process
• Repeat with the eggplant, zucchini and capsicum in that order adding to the alfoil parcel between each vegetable.  Then place the parcel in the oven
• Char grill the asparagus spears for approximately 2-3 minutes each side until charred but still has some crisp bite and then lay out on your serving plate
• Finally grill your halloumi slices until they are crunchy and deliciously charred, approximately 3 minutes each side the place the halloumi on top of your asparagus
• Remove the vegetables from the oven and stack the vegetables evenly between the two plates
• Sprinkle the cherry tomatoes evenly around the place
• Remove the dressing from the fridge and shake well, dressing your stack by drizzling a healthy amount of the dressing over the top of then drizzling around the sides of your plate.
• Serve as is or with some char grilled ciabatta or turkish bread that has been lightly brushed with olive oil.

Recipe Notes:

• Store in the fridge for the maximum of 3 days but the vegetables are best served fresh.  The dressing can be store in an air tight container in the fridge for a maximum of 30 days
• This recipe is not freezer friendly

Choc Chip Milkies

Makes: approximately 48

Ingredients:

• 2 cups rolled oats**
• 1 1/2 cups SR flour
• 1 teaspoon baking powder
• 3 tablespoons brewers yeast**
• 2 tablespoons ground flaxseed**
• 1 tablespoons wheatgerm**
• 1 cup brown sugar, lightly packed
• 250g dark chocolate chips
• 150g milk chocolate chips
• 2 eggs, lightly beaten
• 150g butter, melted
• 1 teaspoon vanilla bean paste**
• 1/2 milk
• 1/4 cup maple syrup

Method:

• Preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper
• Combine all of the dry ingredients and mix well
• Create a large well in the centre of the dry ingredients and add in the remaining ingredients
• Using a wooden spoon or a spatula to fold all the ingredients in together until combined, ensuring you have mixed through everything not just the top layer
• Roll about 1 tablespoon on mixture into a ball and place on the baking tray then slightly flatten with your finger tips
• Repeat placing the next ball approximately 3cm away to allow the milkies to expand
• Repeat until you have use all your mixture or you may need to cook in 2 batches, depending on the size of your oven
• Bake the milkies for 12-14 minutes until golden brown
• Allow to cool for 5 minutes before transferring to a wire rack to cool completely

Recipe Notes:

• Store in an airtight container for a maximum of 7 days
• The uncooked mixture is freezer friendly, it is recommended you freeze the mixture in balls so that they are ready to bake straight from the freezer.

Recipe Sponsor:

• This recipe has been proudly sponsored by Aussie Health Products with the supply of specialty ingredients (marked with ** in the ingredients list) for the creation of this recipe.
• Check out their website using the link above to view their huge range of well priced products, easy ordering and quick processing of your orders for all speciality items within this recipe

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 Chocolate Glazed Donuts

Makes: 12 mini donuts or 6 large donuts

Ingredients:

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• 1/4 cup brown sugar
• Pinch salt
• 3/4 cup almond milk
• 3 tablespoons canola or coconut oil

Glaze Ingredients:

• 1 cup icing sugar
• 2 tablespoons nuttalex
• 2 tablespoons almond milk
• 1/4 cup unsweetened cocoa powder

Method:

• Preheat your oven to 180 degrees Celsius and prepare your donut tin by well greasing
• Place all ingredients for the donuts into a mixing bowl and using electric beaters for 2-3 minutes until the mixture comes together
• Fill your donut tin to approximately 3/4 capacity with batter
• Bake the mini donuts for 12-14 minutes or a standard sized donuts for 16-18 minutes
• Remove the donuts to cool on the wire rack completely before glazing
• To prepare the glaze place all the ingredients into a small saucepan over a medium-low heat and using a spatula to mix the ingredients as they melt together
• When you have a thick glossy glaze remove from the heat and dip the donut into the glaze
• Sprinkle with your choice of topping or leave with a smooth glaze
• Repeat with all donuts
• You may need to slightly reheat the glaze if it cools too much and become to thick to coat your donuts.

Recipe Notes:

• Store in an airtight container for the 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.

Slab Cake

Serves: 30 people

Ingredients:

• 350g butter, room temperature
• 3 cups plain flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 teaspoon vanilla
• 1 1/2 cup sugar
• 1 cup milk
• 8 egg whites

Method:

• Preheat the oven to 180 degrees (160 degrees for fan forced oven) and grease and line a slab cake tin that is 20 x 30cm
• Sift flour, baking powder and salt together
• Cream the butter and 1 cup of sugar together until light and fluffy, approximately 5 minutes
• Add vanilla and milk fold through the flour mixture 1/2 cup at a time until all combined then set aside
• Beat the eggs whites in a clean bowl until foamy, then add in the extra 1/2 cup sugar and beat until stiff and gloss, approximately 5 minutes
• Fold the egg mixture into the batter mix 1/3rd at a time
• Transfer the well mixed batter into a baking tray and smooth evenly
• Bake for 35-45 minutes
• Allow to cool for 10 minutes in the baking tin before transferring onto a wire rack to cool completely

Recipe Notes:

• Store fully wrapped in glad wrap or in an air tight container for a maximum of 3 days before use
• This recipe is freezer friendly, wrap completely in gladwrap, double layered for up to 30 days before use, to make your icing and decorating experience easier start decorating when the cake has half defrosted.
• This recipe is an ideal, easy and delicious recipe to use with heavier icing like fondant and is also a suitable cake to carve to desired shape
• 

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.

This post has been brought to you by Nuffnang and Ocean Spray. Please click here for further information

I have been selected to trial and provide my review on Ocean Spray’ new additional added to their Low Sugar range of fruit drinks  The Low Sugar Cranberry Fruit Drink.  While I was skeptical about actually trying the product as I don’t like Cranberry Juice, Cranberry Sauce or even Cranberry Cocktail mix, I thought I will go ahead anyway and all I can do it provide my feedback on the product.

As a part of my new years resolution to get myself healthier a key part of that is to reduce the amount of soft drinks I consume and to increase my water intake, and let me tell you – unless water is ice cold I just can’t handle water  So the idea of this being a healthier alternative to soft drink, actually 10 calories per serve and sweetened with Stevia, being a natural sweetener as opposed to artificial sweetener had my interests pegged. I compared the nutritional panel from the Low Sugar Cranberry Drink, Long life apple juice and coke

Just a small difference *cough cough* This product has 5 calories per 100 ml in comparison to the apple juice of 47 calories per 100ml and Coke with 43 calories per 100ml.  Given than an average glass of juice or coke is well over 100ml that is a lot of calories going into my body that I don’t even consider.

So I was excited to taste, pour myself a glass and quiet frankly spat it out again.  Not the best start, I then thought I will try again this time I will have the juice chilled.  So after it has been in the fridge for a couple hours and I serve poured over ice with a sliced fresh strawberry in my glass I cautiously tried again.

Um hello..where has this drink been all my life!! With the right balance of fruitness, sweetness and bitterness when ice cold this drink was so delicious and so very refreshing as well. I was pleasantly surprised.

I then wondered what other innovative ways I could use this Cranberry drink.  I know that C4Kers have recently been asking on #membermondays for breakfast smoothies which have always been a struggle for me given that the density and quantity of milk included in a smoothie just doesn’t agree with me. I had a stroke of genius and thought I would try a breakfast smoothie using the Low Sugar Cranberry Drink as a base.

Ocean Spray Berry Oat Smoothie

• 3/4 cup Ocean Spray Low Sugar Cranberry Drink
• 3/4 cup frozen raspberries
• 1/2 cup ground rolled oats
• 1/4 cup natural yoghurt
• 1 tablespoon honey

Place all ingredients into a bullet style blenders and blitz until smooth and creamy.

Did I say I had a stroke of genius, I sure did alright. For me this smoothie was the perfect balance between texture, flavour and substance.  I can see this being a daily regular, especially on work days where I can blend it up and have in the car on my way to work.

So since I was having so much luck with successful drinks, I thought I will stick with the drinks and since today is Valentines Day and the Low Sugar Cranberry Drink is the perfect colour for a bit of lurveeee, I thought with dinner tonight I will serve up a selection of different drink mixes to the table.  While I tried them all and will definitely have them all again my favourite was definitely the Cosmo…now I just need to get myself to the shops to buy myself a fancy martini style cocktail glass for complete perfection.

Cosmo

• 30ml vodka
• 15ml cointreu
• Juice from 1/2 lime
• 45ml Low Sugar Cranberry Drink

Place all ingredients into a cocktail shaker filled with ice and mix well

Cranberry Slushie

• 30ml vodka
• 120ml Low Sugar Cranberry Drink
• 120ml Lemonade
• 6 ice cubes

Place all ingredients into a bullet style blender and blitz until you have a perfect slushie consistency.  Serve with a slice of lemon or a fresh strawberry

Cranberry Punch

• 1/2 cup Low Sugar Cranberry Drink
• 1/2 cup Mineral Water
• 1 teaspoon brown lime cordial
• Fresh lemon and strawberry slices for serving

Combine ingredients with a quick stir and serve over ice.

While as a part of this product trial I have been supplied with 3 x 1.5 litre bottles, which one has already completely drunk in a couple days, I will definitely be buying this drink again.  Such a great and healthy alternative to fruit juices and soft drinks for people, like me, who need a little bit of help drinking water or just like a bit of extra flavour in their drinks.

For more information about Ocean Spray and their entire product range, please click here to be directed to their website.