Sweet Potato Cakes

 

 

 

 

 

 

 

 

Sweet Potato Cakes

Makes: approximately 20

Sweet Potato Cakes

 

Ingredients:

  • 2 cups sweet mashed potato
  • 1/2 cup plain wholemeal flour
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon celery salt
  • 1/2 teaspoon onion powder
  • 2 tablespoons natural yoghurt
  • 1 egg

 

Method:

  • Mix in the flour, spices, salt, egg and yogurt together and then stir in the mashed sweet potato until well
    combined
  • Heat 1 tablespoon rice bran oil in a large heavy based non-stick frying pan, then add in 2 spoonful of the mixture and flatten
  • Cook for about 2 minutes on each side, or until golden and crispy.

 

Recipe Notes:

  • Store covered in the fridge for a maximum of 3 days
  • This recipe is freezer friendly
  • Suitable to be frozen in single serve portions to put in lunchboxes

 

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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.

 




Garlic Sauce

 

 

 

 

 

 

 

 

Garlic Sauce

Garlic Sauce

Ingredients:

  • 2 tablespoons butter
  • 1/2 small onion, very finely diced or grated
  • 1/2 stalk celery, very finely diced or grated
  • 4 cloves garlic, finely diced
  • 1 tablespoon plain flour
  • 1 cup sour cream
  • 1 cup milk

 

Method:

  • Place 1 tablespoon of butter in a heavy based saucepan over a medium heat and sauté the onion, celery and garlic for approximately 2-3 minutes or until softened
  • Add in the remaining butter and the flour and stir continually to form a paste and cook the flour our for a further 3-4 minutes
  • Add in 1/2 of the sour cream and 1/2 of the milk and whisk through the flour paste until smooth and thick
  • Add in the remaining sour cream and milk and continue to whisk until the sauce is thick and smooth
  • Reduce the heat to a low and simmer for 5 minutes to allow the flavours  to infuse.

 

Recipe Notes:

  • Store in an airtight container for a maximum of 3 days
  • This recipe is freezer friendly
  • If you prefer your garlic sauce to be smooth you are able to blend to remove any residual lumps from the onion, celery and garlic pieces

 

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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.

 




Thai Beef Salad

 

 

 

 

 

 

 

 

Thai Beef Salad

Serves: 4 mains

Thai Beef Salad

Ingredients:

  • 100-120g dried vermicelli noodles
  • 4 x 100-150g sirloin steaks (or another quality cut of meat)
  • 1 teaspoon garlic salt
  • 1 large carrots, finely julienne
  • 1 continental cucumber, finely julienne
  • 1 red onion, thinly sliced
  • 1 cup bean shoots
  • 1 cup fresh shredded coriander, stems included
  • 1/2 cup fresh roughly shredded mint
  • 1 portion of C4K Kitchen’s Thai Chilli Salad Dressing

Method:

  • Place the vermicelli noodles in a mixing bowl and cover with boiling water for approximately 15 minutes or until they are translucent
  • While your noodles are soaking heat a heavy based frying pan and when warm place in your steaks, sprinkle the garlic salt evenly between the steak.
  • Cook the steaks for approximately 3 minutes each side (for medium rare) or adjust the cooking time to how you like your steak cooked then remove from the frying pan set aside to rest
  • Drain the noodles and set aside to cool
  • Prepare your vegetables as described and add into the mixing bowl
  • Thinly slice the steak and add into the salad
  • Add in the fresh herbs and use your hands to mix the salad well ensuring the noodles are evenly spread out
  • Dress the salad just before serving ensuring the salad is well coated.

Recipe Notes:

  • Store covered in the fridge for a maximum of 3 days
  • This is not a freezer friendly recipe

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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.

 




Rice Noodle Salad

 

 

 

 

 

 

 

 

Rice Noodle Salad

Serves: 4 mains or 8-10 sides

Thai Noodle Salad

Ingredients:

  • 100-120g dried vermicelli noodles
  • 1 large carrots, finely julienne
  • 1 continental cucumber, finely julienne
  • 1 red onion, thinly sliced
  • 1 cup bean shoots
  • 1 cup fresh shredded coriander, stems included
  • 1/2 cup fresh roughly shredded mint

 

Method:

  • Place the vermicelli noodles in a mixing bowl and cover with boiling water for approximately 15 minutes or until they are translucent
  • Drain the noodles and set aside to cool
  • Prepare your vegetables as described and add into the mixing bowl
  • Add in the fresh herbs and use your hands to mix the salad well ensuring the noodles are evenly spread out.
  • Serve with your preferred dressing

 

Recipe Notes:

 

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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.

 




Thai Chilli Salad Dressing

 

 

 

 

 

 

 

 

Thai Chilli Salad Dressing

Makes: 2 portions

Thai Chilli Salad Dressing

Ingredients:

  • 1 clove garlic
  • 1cm fresh ginger
  • 1 tablespoon fish sauce
  • 1 1/2 tablespoon lime juice
  • 1 1/2 tablespoons sweet chilli sauce
  • 2 tablespoon soy sauce
  • 1 teaspoon honey
  • 1/2 long red chilli

 

Method:

  • In a small mixing bowl, that has a firmly sealing lid, finely grate the garlic and ginger and finely dice the red chilli (de-seed if you do not want the dressing too spicy)
  • Add in the remaining ingredients, firmly seal the lid and shake well.
  • Store in the fridge until you are ready to dress and serve your salad, shake the salad before dressing.

 

Recipe Notes:

  • Store in the fridge for a maximum of 2 weeks
  • This recipe is not freezer friendly

 

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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 Donuts with Maple Glaze

 

 

 

 

 

 

 

Sweet Potato Donut with Maple Glaze

Makes: approximately 24 mini donuts & 12 standard donuts

Sweet Potato Donuts with Maple Glaze

Ingredients:

  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon all spice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup raw or brown sugar
  • 1 cup pureed sweet potato
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • 30g butter, melted

Glaze Ingredients:

  • 2 teaspoons pure maple syrup
  • 1/2 – 3/4 cup icing sugar

 

Method:

  • Preheat oven to 180 degrees Celsius and grease your donut baking tray
  • Mix all dry ingredients together in a mixing bowl and mix well to ensure the spices are evenly mixed
  • Stir the eggs, milk and melted butter into the sweet potato and mix well
  • Finally mix the sweet potato mix in with the dry ingredients and combine well
  • Spoon the batter into a donut tin that has been generously sprayed with cooking spray
  • Bake for 12 minutes for mini donuts and about 17 minutes for normal donuts, they are cooked when they spring back when touched and a cake skewer comes out clean
  • To make the glaze,mix the maple syrup with sifted 1/2 icing sugar and combine very well with a fork, use the tip of the fork to squash any lumps, you may need to add a little more icing sugar to get the desired consistency
  • Dip the top of the donut into the icing to glaze and return to the cooling rack to allow the glaze to set.

 

Recipe Notes:

  • Store in an airtight container in the fridge for a maximum of 5 days
  • The donuts are freezer friendly without the glaze
  • For a healthy lunchbox snack these donuts are also delicious without the glaze

 

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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.

 

 

 




Too Easy Lemon Slice

 

 

 

 

 

 

 

 

 

Too Easy Lemon Slice

Makes: approximately 20 squares

 

Too Easy Lemon Slice

Ingredients:

  • 400g shortbread biscuits
  • 2 cups desiccated coconut
  • 400g condensed milk
  • 125g butter, melted
  • 1 of lemon, finely grated

Icing Ingredients:

  • 2 cups icing sugar
  • 30g butter, softened
  • 2/3 tablespoon fresh lemon juice
  • 1 tablespoon desiccated coconut

 

Method:

  • Grease a 20cm x 30cm slice tin with butter or line with Glad Wrap
  • Use a food processor to crush the biscuits, you may need to do this batches
  • Place all the ingredients into a large mixing bowl and mix well
  • Firmly press mixture into tray and set aside while you prepare the icing
  • To make the icing, sift icing sugar into bowl and stir in butter
  • Add lemon juice one tablespoon at a time until icing is a smooth, spreadable consistency
  • Spread slice evenly with icing, sprinkle with coconut
  • Refrigerate until firm and then slice into squares or triangles.

 

Recipe Notes:

  • Store in an airtight container below 27 degrees for a maximum of 5 days
  • This recipe is freezer friendly

 

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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.

 

 




Tuna & Vegetable Mornay

 

 

 

 

 

 

 

 

Tuna & Vegetable Mornay

Serves: 6

Tuna & Vegetable Mornay

Ingredients:

  • 425g can tuna in springwater, drained and flaked
  • 400g can creamed corn
  • 1 onion, finely diced
  • 1 celery stalk, finely diced
  • 1/2 leek, halved and finely diced
  • 1 zucchini, finely diced
  • 2 carrots, finely diced
  • 1/4 cauliflower, steamed and mashed
  • 75g butter
  • 2 tablespoons plain flour
  • 2 cups milk, approximately
  • 1 tablespoon minced garlic
  • 2/3 cup grated cheese
  • 2/3 cup breadcrumbs

 

Method:

  • Preheat the oven to 180 degrees Celsius
  • Melt 50g butter into a heavy based saucepan and when almost melted whisk in the flour and continue to whisk. It will form dough like ball around the base of the whisk
  • Continue to whisk the ball over the heat for about 2 minutes to cook out the flour.
  • Gradually add in the milk and continue to whisking to ensure that as the milk thickens it does not develop any lumps.
  • Continue to add milk until you get a creamy smooth white sauce, the consistency should be that of thick custard
  • In a separate frying pan add the oil, garlic and all diced vegetables and cook over a high heat for 5 minutes.
  • Empty the contents of the frying pan, can of creamed corned, can of tuna, mashed cauliflower and the grated cheese into the white sauce and mix until well combined. Add salt and pepper to taste
  • Pour the mixture into an oven proof lasagne dish. Top the mixture with the breadcrumbs and then grate 25g of butter and spread evenly over the top of the breadcrumbs
  • Cook in the oven for 15 minutes or until the top is golden.

 

Recipe Notes:

  • Store covered in the fridge for a maximum of 3 days
  • This recipe is freezer friendly

 

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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 Chicken & Mushroom with Oregano Dumplings

 

 

 

 

 

 

 

SC Chicken & Mushroom with Oregano Dumplings

Serves: 6

SC Chicken & Mushrooms with Oregano Dumplings

Ingredients:

  • 4 large chicken Maryland pieces
  • 1 x 400ml can concentrate cream of mushroom soup
  • 1 cup chicken stock
  • 2 celery stalks
  • 2 carrots
  • 1 onion
  • 100g sweet potato
  • 1 zucchini
  • 8 medium mushrooms
  • 1/3 cup plain flour

Dumpling Ingredients:

  • 1 cup plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sugar
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano or 1 tablespoon fresh oregano
  • 1 tablespoon butter, room temperature cubed
  • 1/2 cup milk

 

Method:

  • Place the chicken in the base of your slow cooker
  • Peel and roughly chop vegetables (excluding mushrooms) into 2cm pieces and place on top of the chicken
  • Pour the can of soup and stock over the top, gently stir and replace the lid
  • Cook on LOW for 4-6 hours or HIGH for 2-3 hour or until the meat is starting to fall off the bones
  • Gently remove the Maryland cuts and extract all the meat from the pieces and return the meat into the SC
  • Roughly chop your mushrooms and coat in the plain flour and add into the SC bowl and mix very well
  • To make the dumplings mix all dry ingredients into a bowl, add the cubed butter using your hands to rub it into the dry ingredients until you have breadcrumb like texture
  • Stir in the milk to get a thick rough type of batter
  • Roughly dollop tablespoons of the batter evenly over the top of your chicken & mushroom mixture
  • Place a layer of alfoil over the top of your SC bowl then replace the SC lid, cook on HIGH for 30 minutes of LOW for 1 hours then serve immediately.

 

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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.

 

 

 




Tuna & Corn Dip

 

 

 

 

 

 

 

Tuna & Corn Dip

Tuna & Corn Dip

Ingredients:

  • 250g cream cheese
  • 400g creamed corn
  • 185g tuna in springwater, drained and crumbled

 

Method:

  • Heat the cream cheese in a small microwave safe dish for 45 seconds or until softened and mixable
  • Add the creamed corn and the tuna and mix until well combined.

 

Recipe Notes:

  • Store in airtight container in the fridge for a maximum of 7 days
  • Also a great filling for sandwiches, scrolls and wraps or on toast

 

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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.