C4K Mashies

Makes: approximately 24

Ingredients:

• 2 cup mashed potato
• 1 egg yolk OR 1 tablespoon corn flour
• ½ cup grated parmesan cheese
• ½ teaspoon garlic salt
• 1 cup panko crumbs

Method:

• Place the breadcrumbs in a shallow bowl
• In a large mixing bowl combined the chilled mashed potato will all remaining ingredients until well combined
• Using damp hands roll a tablespoon of the potato mixture into a ball shape using the palms of your hands
• Roll the ball directly into the breadcrumbs until well coated
• Repeat until all the potato is used
• Heat 2-4 tablespoons of oil in a heavy based frying pan over a medium heat and shallow fry the mashie until golden brown, approximately 3 minutes; turn the mashie regularly to ensure you get an even crunchy brown coating.

Recipe Notes:

• When shallow frying the best way to maintain a round shape is to ¼ quarter turn the mashie rather than flipping of you will end up with a mini mashie patty
• To maintain the perfect round shape deep fry in 190 degrees Celsius oil for 4-5 minutes until golden and crispy
• For a healthier alternative generous spray the mashies with rice bran oil cooking spray and over bake in a preheated 180 degrees Celsius over for about 15-20 minutes until golden and crispy
• Best served fresh, but you can store in the fridge in an airtight container for a maximum of 3 days
• This recipe is freezer friendly with the uncooked prepared mashies.   You can also freezer cooked ones however they are best served freshly cooked.

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.

Nana Tana Uglies

Makes: 12

Ingredients:

• 3 ripe mashed bananas
• 1/4 cup natural yoghurt
• 1 cup rolled oats
• 1 cup sultanas
• 1 teaspoon cinnamon
• Pinch salt

Method:

• Preheat your oven to 180 degrees Celsius and line a cooking tray with baking paper
• In a mixing bowl mash your bananas well using a fork
• Add in the remaining ingredients and stir until well combined
• Dollop the mixture onto the prepared baking tray for 15-20 minutes until golden
• Allow to cool completely for 10 minutes on the tray before moving to a wire cooling rack.

Recipe Notes:

• Store in an airtight container in the fridge
• This recipe is freezer friendly to be consumed within 6 months
• Flavoured (including vanilla) yoghurt is able to be used but will deliver a sweeter finish than using natural yoghurt.

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.

One Pot Caprese Pasta

Serves: 4

Ingredients:

• 250g dried linguine pasta
• 400g can of chopped whole peeled tomatoes
• 3 1/4 cup chicken or vegetable stock
• 1 small onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 tablespoons mixed herbs
• 2 tablespoons extra virgin olive oil
• 1/4 cup freshly shredded basil
• 200g roughly chopped bocconcini cheese
• 1 tablespoon balsamic vinegar
• 1/4 cup parmesan cheese

Method:

• Place the pasta, tomatoes, stock, onion, garlic, herbs and oil in a large sauce
• 
• Bring the pot to a boil and using your tongs to curl the pasta into the liquid so it is full covered by liquid
• Place the lid on the saucepan and reduce to a gentle simmer
• Simmer the pasta for approximately 12-15 minutes stirring every couple of minutes to ensure the pasta is not sticking together and being evenly coated with sauce
• Remove from the heat and stir through the basil, cheese and the balsamic vinegar
• Serve topped with some fresh parmesan cheese.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• MMS could be substituted into this recipe instead of the can of whole peeled tomatoes
• 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.

Sweet & Sour Pork

Serves: 4-6

Pork Ingredients:

• 2 cups of diced left over roast pork
• 1 cup SR flour
• 1 cup ice cold water
• 1/2 teaspoon Chinese 5 spice

Sauce Ingredients:

• 1 tablespoons rice bran oil
• 440g can crushed pineapple in juice
• 1 medium onion, thinly sliced
• 1 large carrot, sliced
• 1 zucchini, sliced
• 1/2 red capsicum diced
• 3/4 cup chicken stock
• 1/4 cup C4K Kitchen’s Mumma’s Magic Sauce
• 2 tablespoons white vinegar
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 2 tablespoon arrowroot or corn flour

Method:

• To prepare the sauce, heat the oil in the base of a heavy based saucepan over a medium heat
• Saute the onion, carrot, zucchini and capsicum for approximately 3-5 minutes until the onion softens
• Add in the entire can of the pineapple, liquid included as well as 1/2 cup chicken stock, MMS, vinegar, honey and soy sauce. Set aside the additional 1/4 cup of chicken stock until later
• Simmer the sauce over a low heat for 10 minutes
• Finish the sauce by mixing the flour into the set aside stock and then stir into the sweet and sauce and simmer for 5 minutes to allow the sauce to thicken and the flour to cook out.
• To prepare the pork you need to start by heating a saucepan (or deep fryer) with oil and heat to a high temperature
• While the oil is heating prepare the batter by whisking the flour, ice cold water and Chinese 5 spice together until you have a thick and smooth batter
• Dip the diced pork into the batter and remove each piece individually with a long skewer and gently lower into the hot oil
• Cook in small batches, each batch will take about 4-5 minutes until golden and crispy
• Remove from the oil and drain on paper towel to remove excess oil
• Serve the pork with either steamed rice or fried rice topped with your delicious sweet and sour sauce.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer friendly. However, the sweet & sour sauce can be frozen.
• For a healthier alternative instead of battering your pork place the diced pork directly into the sauce the same time as you add in the arrowroot flour to allow the meat to warm in the sauce.

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.

Asian Inspired Chicken Meatballs

Makes: 30 meatballs or fingers

Ingredients:

• 500g chicken mince
• 1 teaspoon freshly grated ginger
• 2 cloves garlic, finely grated
• 1 tablespoon oyster sauce
• 1 tablespoon sweet chilli sauce
• 1 teaspoon sesame oil
• 2 spring onions, finely chopped
• 1 egg
• 1 cup breadcrumbs

Method:

• Combine all the ingredients in the mixing bowl and use your hands and massage the ingredients through your fingers until very well combined
• Using damp hands and roll 1 tablespoon of mixture into a small ball or finger shape depending on your preference, repeat until all the mixture is use
• Heat a heavy based frying pan over a medium heat and spray with cooking spray, cook the meatballs in 2 batches ensuring you turn them regularly to ensure they are cooked evenly, they will take about 10 minutes to cook
• Alternatively you can oven bake in a preheating 180 degree oven for 20 minutes

Recipe Notes:

• Store in an airtight container for a maximum of 2 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.

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.

Jelly Slice

Makes: 24 squares

Base Layer Ingredients:

• 250g scotch finger biscuits
• 150g butter, melted
• Pinch cinnamon

Middle Layer Ingredients:

• 395g can condensed milk
• 2 tablespoons lemon juice
• 1 tablespoon lime juice
• 3/4 cup boiling water
• 2 teaspoons gelatine

Top Layer Ingredients:

• 1 standard packet raspberry jelly crystals

Method:

• Grease and line a brownie tin (18 x 25cm rectangle tin) or a 20cm square tin with double layers of baking paper ensuring there is a minimum of 2cm overhang on both long sides of the tin
• Either the biscuits is a food processor until a chunky crumb and then stir through the melted butter and cinnamon
• Push the mixture firmly into the base of the prepared tin packing down firmly
• Place in the fridge for 30 minutes
• To prepare the middle layer, whisk together the condensed milk with the lemon and lime juice until combined
• Sprinkle the gelatine over the boiling water and quickly stir well until completely dissolved
• Stir the gelatine mix into the condensed milk mix and whisk until well combined and smooth
• Pour over the biscuit base and place in the fridge for 1 hour
• To prepare the top layer, follow the instructions on the jelly packet EXCEPT using 100ml less cold water than recommended
• Allow the dissolved and well mixed jelly to sit for 10 minutes to reduce to room temperature and then pour very gently over the middle layer
• Return to the fridge to set for a minimum of 3 hours, however best if left overnight
• Slice into even square and serve

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 7 days…..if it lasts that long
• 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.

Chicken & Bacon Rice Salad

Serves: 4 mains or 8+ side dishes

Ingredients:

• 2 cups uncooked brown rice
• 3 cups chicken stock
• 1 – 1 1/2 cups diced roast chicken
• 4 rashers bacon
• 1/2 bunch spring onions
• 3/4 cup frozen baby peas
• 3/4 cup frozen corn kernels
• 250g frozen spinach, defrosted
• 100g slivered almonds

Dressing:

• 3/4 cup olive oil
• 1/4 cup white balsamic vinegar
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon lemon juice

Method:

• Rinse the rice well and place in a large sauce pan with the chicken stock and then bring to the boil
• Once boiling cover with a lid and simmer for 20 minutes
• Once the 20 minutes is up add in the peas and corn then stir well, replace the lid on the saucepan, turn off the heat and allow to sit for at least 10 minutes
• Slice the spring onions
• Remove the rind from the bacon rashers, dice and fry for 3-5 minutes until it gets to your desired crispiness
• Add all the dressing ingredients into a jar, seal securely with a lid and shake until very well combined.
• Add in the spring onion, bacon, chicken and spinach to the rice and stir well
• Pour the salad dressing evenly over the rice and mix well
• Cover the salad with glad wrap or put a lid on your container and refrigerate overnight to allow to flavours to combine
• Remove from the fridge 30 minutes before serving as best served closer to room temperature, add in the almonds and combine well.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly but best served fresh
• For a vegetarian alternative, exclude the chicken & bacon and cook the rice in vegetable stock instead of chicken stock

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.

Cherry Ripe Brownie

Makes: 24 squares

Brownie Ingredients:

• 3 eggs, beaten
• 1/2 cup maple syrup
• 1/4 cup milk
• 1/3 cup butter, melted
• 1/2 teaspoon baking soda
• 1 teaspoon apple cider vinegar
• 1/3 cup coconut flour
• 3 tablespoons cacao powder

Filling Ingredients:

• 300g pitted cherries, drained (fresh, frozen or canned)
• 100g shredded coconut
• 60g chia seeds
• 90g coconut oil, melted
• 2 tablespoons maple syrup

Topping Ingredients:

• 200g dark chocolate
• 1 tablespoon coconut oil

Method:

• Preheat the oven to 180 degrees and prepare either a brownie tin (18 x 25cm) or a 20cm square tin by greasing and lining with baking paper with an overhang on 2 opposite sides to allow the slice to be easily lifted out once set
• Whisk together the eggs, maple syrup, milk, butter, baking soda and the vinegar until well combined
• Mix through the cacao and coconut flour until smooth and well combined
• Pour the batter evenly into the prepared tin
• Bake for 25-30 minutes or until the centre is set
• Remove from the oven, leave the brownie in the tin and sit for at least 15 minutes before preparing the filling.
• To prepare the filling, place all the ingredients into a food processor and pulse until combined and textured with some small lumps of cherries.
• Spread the mixture evenly over the brownie base and place in the freezer while you prepare the topping.
• To prepare the topping, place the dark chocolate and coconut oil in an small heatproof bowl and sit over a saucepan of simmering water stirring with a butter knife until melted
• Spread the topping evenly over the cherry filling and place on a flat surface in the fridge for a minimum of 3 hours, but preferably overnight to allow to set.

Recipe Notes:

• To increase the vibrancy of the middle layer you can add in a small amount of red food colouring.
• To slice use a sharp blade knife dipping the blade into a jar of boiling water between each slice to easily slide the knife through the slice
• Store in an airtight container in the fridge for a maximum of 7 days (if it lasts that long)
• The brownie base is freezer friendly on its on but it is not suitable for freezing as a complete slice
• To make the brownie base dairy free you can replace the milk with coconut milk and the butter with nuttalex or coconut oil

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 Potato Fritters

Makes: 10-12

Ingredients:

• 500g sweet potato, grated
• 1 small onion, very finely diced
• 2 cloves garlic, finely grated
• 1/2 cup plain flour
• 3 eggs, lightly beaten
• 1 teaspoon onion salt

Method:

• Preheat your oven to 180 degrees Celsius and line a tray with baking paper
• Place all ingredients in a mixing bowl and combine well
• Heat 1 tablespoon of rice bran oil in a heavy based frying pan over medium – high heat and then place 4 egg rings in the base of the pan and spoon the mixture into each egg ring, compacting down until level with the top
• Cook for 4-5 minutes then remove the egg ring and flip the fritter over cooking 4-5 minutes on the other side
• Repeat until all the fritters are cooked.
• Bake the fritters in the preheated oven for 15-20 minutes to allow the sweet potato to cook through and has a soft squishy centre.

Recipe Notes:

• Store covered in the fridge for the 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.