Coconut Crusted Chicken

Serves: 4

Ingredients:

• 2 chicken breasts
• 1/2 cup plain flour
• 2 eggs, lightly beaten
• 1/4 cup milk or natural yoghurt
• 1 cup shredded coconut
• 3/4 cup panko breadcrumbs

Method:

• Cut your chicken breasts into 4 or 5 chicken tender shapes
• Prepare 3 bowls to facilitate crumbing your chicken
• In bowl 1; add the plain flour and season to taste (1 teaspoon garlic salt used in photo)
• In bowl 2; add in the eggs and milk/yoghurt and whisk lightly to bring together
• In bowl 3; mix together the shredded coconut and panko crumbs until well combined
• For each piece of chicken coat completely in the seasoned flour, then dip into the egg washing until fully coated then finally roll in the coconut crumb mix until very well coated
• Repeat with all pieces of chicken
• Heat 3 tablespoons of rice bran oil in a heavy based frying pan over a medium-high heat and cook the chicken for approximately 4-5 minutes each side or until golden and crispy or until cooked through
• Place on a piece of kitchen paper towel to drain excess oil before serving and while you cook the remaining chicken pieces
• Alternative, spray the chicken pieces with some rice bran oil cooking spray and bake the chicken pieces in a preheated 180 degree Celsius oven for 20-25 minutes until golden and cooked through.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly. You can freeze uncooked if made from fresh meat and you can freeze cooked, all 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.

Leftover Lunchbox Loaves

Makes: 12

Ingredients:

• 3 cups plain flour
• 1 cup warm water
• 2 teaspoons dried yeast
• 1 tablespoons caster sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2-3 cups of cold leftovers to be used as the filling

Method:

• Place flour in a mixing bowl and make a well in the centre
• In a small mixing bowl add the warm water, dried yeast, caster sugar, baking powder and salt using a whisk or fork to beat well until combined and becomes foamy from the yeast activating
• Pour the yeast mix into the well in the middle of the flour and use a wooden spoon to stir until well combined, use your hands to bring the dough together and knead on a lightly floured clean surface for approximately 8 minutes until the dough is silky smooth
• THERMO COOKING: Place the activated yeast mix into the thermo jug with the flour [Speed 6, 10 seconds] and [Speed 1, 8 minutes]
• Place the dough in a clean bowl, cover with glad wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
• Returning to your dough punch the centre of your dough down to expel any gasses and then turn onto lightly floured surface and knead for another 5 minutes until perfectly smooth then divide into 12 equal portions
• Roll one portion of the dough to approximately 8cm diameter round circle about 1cm thick and place 2 tablespoons of the leftovers in the centre and bring the dough together to enclose the filling pinching edges together to seal, turn the bun over so the seal side is down and shape to a perfect round bun shape and place on a clean plate seal side down
• Repeat with the other 11 portions of the dough until you have 12 little filled loaves
• Place them on a baking tray about 3cm apart, cover with gladwrap and place in a warm place to proof for another 60 minutes
• Preheat your oven to 180 degrees Celsius while you are doing your last proof
• Bake the leftover lunchbox loaves for 30 minutes until golden brown

Recipe Notes:

• Store in an airtight 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 to.

Chocolate Molten Mug Cake

Serves: 1-2

Ingredients:

• 1 egg
• 1/4 cup milk
• 2 tablespoons SR flour
• 2 tablespoons icing sugar
• 1 1/2 tablespoons unsweetened cocoa powder

Method:

• Whisk together using a fork the egg and milk in a large mug of shallow bowl
• Whisk in the remaining ingredients until well combined but still lumpy
• Microwave on high for 45 seconds until until set on the outside and bubbly and molten in the middle
• The cooking time will vary depending on your microwave strength, the photo took 90 seconds to cook.

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.

Breakfast to Go Pies

Makes: 9

Ingredients:

• 2 cups grated potatoes
• 1 small egg, lightly beaten
• 2 tablespoons SR flour
• 1/2 teaspoon garlic salt
• 1 rasher bacon, rind removed and diced
• 9 cherry tomatoes, halved
• 1 large mushroom, diced
• 1/3 cup grated cheese
• 4 eggs, lightly beaten
• 1/4 cup natural yoghurt

Method:

• Preheat your oven to 180 degrees and grease 9 muffin holes very well
• Place the grated potato, 1 small egg, flour and garlic salt in a small mixing bowl and combine well, divide into 9 even portions
• Place one of the portions in the prepared muffin hole and use either your fingers or the back of a spoon to push the mixture completely up to the sides of the muffin hole, make sure it is as even as possible with no holes
• Repeat with the oven 8 portions to create your 9 hash brown cases
• Spray lightly with some cooking spray and cook in the preheated oven for 15 minutes
• Remove from the oven leaving the hash brown cases in the muffin tray
• Divide the diced mushroom, bacon and grated cheese into 9 equal portions
• Place 1 halved cherry tomato as well as a portion of the mushroom, bacon & cheese into each hash brown case
• In a small jug whisk together the 4 eggs and the yoghurt with a pinch of salt until well combined
• Slowly pour the egg mixture over the top of each hash brown cup until level with the top
• Place back in the oven and bake for another 20 minutes until the egg is golden and set.

Recipe Notes:

• Slices of chorizo sausage and shredded spinach would also be delicious additions
• Store in an airtight 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 to.

Holly Hotcakes

Makes:8

Ingredients:

• 1 cup SR Flour
• 1 cup sparkling water
• 2 eggs, separated
• 2 tablespoons powdered milk
• 2 tablespoons oil
• 1 tablespoon caster sugar
• 1 teaspoon baking powder

Method:

• Place all ingredients except the egg whites into a mixing bowl and stir until just combined, it is ok to be lumpy still
• In a small mixing bowl whisk the egg whites until they are soft peaks
• Fold the egg whites through the batter gently and then sit for 10 minutes in the fridge
• Very quickly fold the batter again
• Pour 1/4 cup of the mixture into a warm heavy based frying pan that has a small amount of butter melted in it over a medium heat and cook for about 3 minutes or until you have lots of crater style bubbles in the batter of the uncooked side
• Flip your hotcake and cook for 1-2 minutes until golden on the other side
• Repeat until all the batter is cooked

Recipe Notes:

• Store in an airtight container under 27 degrees for a maximum of 3 days
• 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.

Easy Bake Dinner Rolls

Makes: 12

Ingredients:

• 1/2 cup warm water
• 1 tablespoon dry yeast
• 2 tablespoons caster sugar
• 30 butter, melted
• 2 small eggs
• 1 teaspoon salt
• 2 1/2 cups plain flour

Mixer Method:

• In a large mixing bowl add the warm water, yeast and sugar, stir gently and set aside for about 10 minutes until the top is foamy telling you the yeast is activated
• Add in the butter, eggs and salt and mix well
• Add in the flour 1 cup at a time using a butter knife or wooden spoon to combine until you have added in all the flour.  You know the dough is ready when it pulls away from the sides and forms a ball of dough in the middle
• Turn the dough out onto a clean and lightly floured bench and knead the dough for about 5 minutes until the dough is soft and stretchy
• Continue with the Roll, Proof & Bake Method.

Thermo-method

• Place warm water, yeast and sugar in the jug [Speed 1, 37 degrees, 10 seconds]
• Sit for 10 minutes with the lid on the allow the yeast to activate
• Add in the butter, eggs and salt [Speed 6, 10 seconds]
• Add in all the flour [Speed 6, 10 seconds]
• Knead for 5 minutes [Speed 1, 5 minutes]
• Turn the dough out onto a clean lightly oiled surface
• Continue with the Roll, Proof & Bake Method.

Roll, Proof & Bake Method:

• Divide the dough into 12 even portions and roll each portion into a smooth round balls
• Lightly grease the sides and line the base of a 18 x 25cm tin and then place the dough balls evenly in the pan ensuring equal amount of room between the balls for the dough to rise
• Cover with glad wrap and put the rolls in a warm place for 60-90 minutes or until they have doubled in size
• Preheat your oven to 180 degrees Celsius
• Bake the rolls for 15-18 minutes or until golden brown.

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• 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.

Lemon Blondie Slice

Makes: 24 pieces

Ingredients:

• 3/4 cup wholemeal plain flour
• 3/4 cup plain flour
• 1/4 cup caster sugar
• 1/4 teaspoon salt
• 2 tablespoons maple syrup
• 1/2 teaspoon baking soda
• 3 eggs
• 1/3 cup natural yoghurt
• 1/4 cup coconut oil
• 2 lemons, zested and juiced

Glaze Ingredients:

• 1 cup icing sugar
• 2 tablespoons lemon juice

Method:

• Preheat the oven to 180 degrees Celsius and prepare a brownie tin by greasing well and lining with baking paper
• Place all the ingredients for the Blondie ingredients in a mixing bowl and mix with a wooden spoon for about 30-60 seconds until well combine
• Pour the batter into the prepared baking tin and spread out evenly
• Bake for 20 minutes
• Remove from the oven and allow to sit for 5-10 minutes while you prepare the glaze
• To make the glaze place the icing sugar and lemon juice in a small mixing bowl and stir with a butter knife until silky smooth
• Gently lift the blondie out of the brownie tin using the overhang of the baking paper to lift and move to a wire cooking rack
• Once on the wire cooling rack spread the glaze over while the blondie is still hot
• Allow to cool completely and the glaze to set, approximately 60 minutes before cutting and serving.

Recipe Notes:

• Store in an airtight container below 27 degree
• This recipe is freezer friendly
• To soften the lemon flavour in the glaze you can use 1 tablespoon lemon juice and 1 tablespoon water if you prefer.

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.

Satay Chicken Burgers

Makes: 8

Ingredients:

• 500g chicken mince
• 3 spring onion, finely diced
• 2 tablespoons freshly shredded coriander (optional)
• 1/2 cup ground rice
• 3 tablespoons smooth peanut butter
• 1 tablespoon curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon garlic salt

Method:

• Place all ingredients into a mixing bowl and use damp hands to massage the mixture ensuring it is very well combined.
• Divide the well combined burger mix into 8 portions and roll into golf balls
• Heat 1-2 tablespoons of rice bran oil in a heavy based frying pan over a medium-high heat, evenly place 4 of the balls in the frying pan and then press down to flatten to about 2cm thick, cook for approximately 4-5 minutes until golden brown, flip the burger and repeat on the other side
• Remove the burgers and place on some kitchen paper to drain any excess oil why you cook the remaining burgers.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• 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.

Fresh Strawberry Yoghurt Icecream

Makes: Approximately 3 cups

Ingredients:

• 1 x 250g punnet of strawberries
• 1 cup thickened cream
• 1 cup natural yoghurt
• 1/2 cup caster sugar
• 1 teaspoon vanilla

Method:

• Top and quarter the strawberries and place them in a food processor until you get your preferred consistency
  THERMO COOKING [Speed 6, 10 seconds]
• Whip the cream and the sugar together until the sugar is dissolved
  THERMO COOKING, add butterfly blade [Speed 1, 30 seconds]
• Add in the yoghurt, vanilla and strawberry puree
  THERMO COOKNG [Speed 1, 30 seconds]
• Pour the mixture into your icecream maker and churn for 30 minutes and serve immediately for a soft serve texture
• If you prefer traditional harder icecream, place in an airtight container and freeze for 30 minutes before serving

Recipe Notes:

• Store in the freezer, remove from the freezer 30 minutes before serving.

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.

SC French Onion Roast Beef with Roast Vegetable Medley

Serves: 4-6

Ingredients:

• 1.5kg bolar or blade roast beef
• 1 portion of C4K Kitchen’s French Onion Soup Mix or packet of store bought french onion soup
• 1 onion
• 1/2 cup gravy mix
• 6 potatoes
• 3 carrots
• 1 parsnip
• 200g pumpkin
• 200g sweet potato
• 2 tablespoons minced garlic
• 2 tablespoons dried oregano
• 2 tablespoons rice bran oil

Method:

• Peel and roughly chop the onion and place in the bottom of your slow cooker
• Roll the bolar in the French onion soup massaging the soup into the surface, then place the meat, fat side up, on top of the onion and add any excess soup mix into the slow cooker bowl
• Add in 1 – 1 ½ cups of water, the water level with the meat in the SC should be just under 2cm
• Place the lid on the slow cooker and cook on LOW for 8-10 hours or HIGH for 4-5, for the best results cook on low

• To prepare the vegetables you will need to start with about 60-90 minutes cooking time left on the roast, start by preheating the oven to 160 degrees Celsius
• Peel and chop all vegetables into even sized pieces , approximately 1-1 ½ cm cubes
• Place all the prepared vegetables onto a baking tray, evenly spread out the garlic, mixed herbs and the rice bran oil over the vegetables and give them a good mix to ensure fully coated
• Roast your vegetable medley 45-60 minutes noting the cooking time will depend on the size of the vegetables, turning the vegetables every 15 minutes to ensure they cook evenly and don’t stick to the base of the baking tray

• Thirty minutes before serving, gently remove the meat and place in a baking dish and cover with alfoil and turn your slow cooker up to HIGH
• Mix the gravy mix with ½ cup water to form a paste and whisk the gravy paste into the juices that remain in the slow cooker bowl, making sure you whisk very well so that it is eventually dispersed and well combined
• Replace the lid back on the slow cooker and check again in 15 minutes stirring well to ensure it has thickened, if it is still too runny, you may need to use a bit more gravy mix (or corn flour) paste to thicken and repeat in 15 more minutes time. However if you are left with a luscious thick rich gravy then turn off the slow cooker and replace the lid until you are ready to serve.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer friendly, however left overs can be frozen as long as fully covered and stirred through the gravy.

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.