The All Veggie Burgers

Makes: 10

Ingredients:

• 1 small onion, finely diced
• 1 small red onion, finely diced
• 1 celery stalk, finely diced
• 2 garlic cloves, finely diced
• 1/2 red capsicum, finely diced
• 2 small carrots, grated
• 1 small zucchini, grated
• 4 mushrooms, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1 tablespoon tahini
• 1 teaspoon garlic salt
• 3/4 cup ground rice
• 1 egg

Method:

• Heat 1 tablespoon of rice bran oil in a non stick heavy based frying pan and fry off the onions, celery and garlic for approximately 3 minutes
• Add in the capsicum, carrot, zucchini and mushrooms and mix until well combined, add in 2 tablespoons of water and place the lid on the frying pan and allow to cook over medium heat for approximately 5 minutes
• Add in the spices and the tahini and stir until well combined and very aromatic
• Remove the vegetable “mince” from the frying pan and transfer to a mixing bowl and allow to cool
• Once cooled stir through the ground rice, egg and garlic salt until you have a thick mixture
• Heat 1 tablespoon of rice bran oil in the same frying pan over a medium heat and place 5 egg rings** in the frying pan (**see recipe notes)
• Spoon the mixture ensure you press down into each of the egg rings until full and cook for about 4 minutes until golden brown
• Use your tongs to remove the egg ring and then flip the veggie burger over and cook for another 4 minutes
• Transfer the veggie burger to some kitchen paper to drain before repeating the process with the remaining burger mixture.

Recipe Notes:

• If you are using metal egg rings you will need to lightly grease them however if you have silicon egg rings you can use without any preparation
• Store covered in the fridge to be used within 3 days
• The cooked burgers are able to be frozen and consumed within 6 months
• The picture below shows the Veggie Burger served with C4K Kitchen’s Tzatziki, lettuce and tomato in a Mission Red Quinoa wrap.

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 Pumpkin Soup with Chicken

Serves: 4

Ingredients:

• 2 tablespoons Thai red curry paste
• 1 leek, sliced
• 1/2 large butternut pumpkin
• 1/4 jap or kent pumpkin
• 1 small sweet potato
• 2 tablespoons chicken or vegetable stock powder
• 5 cups water
• 400ml coconut cream
• 2 cup shredded cooked chicken (optional)

Method:

• Add the Thai Red Curry Paste and the leek into the bottom of your soup or stock pot and sauté for a couple minutes until the leek starts the soften and the curry paste is very aromatic
• Add in the peeled and roughly chopped pumpkins and sweet potato, add in the stock powder and top with 5 cups of water
• Bring to the boil , then reduce the heat and simmer for 20 minutes until the pumpkin is soft and cooked through
• Use your stick blender to blend the soup until smooth, the soup should seem too thick at this stage
• Add in the coconut cream and the chicken stirring through until chicken is mixed through well
• Simmer for approximately 5 minutes to allow the coconut cream and chicken to be heated through.

Recipe Notes:

• You can use any combination of pumpkin/squash types you like as long as it totals between 2 – 2.5kg of pumpkin
• Store covered in the fridge for 2 days
• This recipe is freezer friendly
• For a vegetarian alternative use vegetable stock and do not add the chicken
• Picture shows the soup served topped with croutons

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.

Tandoori Paste

Makes: 1-2 portions

Ingredients:

• 1 cup natural yoghurt
• 2 teaspoons ground coriander
• 2 teaspoons garlic powder
• 2 teaspoon mustard powder
• 2 teaspoons ground ginger
• 2 teaspoons turmeric
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 1/2 teaspoon chilli powder
• 1 teaspoon salt
• 1 teaspoon smoked paprika

Method:

• Place all ingredients in a small mixing bowl and stir until well combined
• Use to marinate your meat of choice for a minimum of 4 hours but preferably overnight.

Recipe Notes:

• This recipe will cost 6-8 Lamb forequarter chops, 4 chicken breast fillets or 8 thigh fillets

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.

Honey Mustard Sauce

Serves: 4-6

Ingredients: 

• 1 onion, finely diced
• 2 celery stalks, finely diced
• 2 cloves garlic, finely diced
• 2 tablespoons butter
• 2 tablespoons plain flour
• 1/2 cup C4K Kitchen’s Chicken Stock or store bought store
• 1/4 cup honey
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1/2 cup sour cream

Ingredients:

• Melt the butter in a heavy based frying pan and sauté off the onion, celery and garlic for approximately 3 minutes until softened
• Add the plain flour and create a roux stirring while cooking out the flour for approximately 2 minutes
• Add in the stock, honey and mustards and simmer for 5 minutes to allow the flavour to infuse
• Stir in the sour cream and allow to come to temperature then serve.

Recipe Notes:

• Picture shows the sauce drizzled over oven roasted chicken drumsticks
• If using diced chicken, lamb or beef add in with the onion, celery and garlic and cook in the sauce adjusting the overall cooking time to ensure the meat is cooked through
• The leftovers are to be stored covered in the fridge and used within 2 days
• The sauce can be frozen and consumed within 30 days.

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.

Berry Crumble Cake

Makes: 1 X 18-20cm round cake

Cake Ingredients:

• 175g butter, softened
• 100g caster sugar
• 3 eggs, lightly beaten
• 1/4 cup milk
• 200g SR Flour
• 70g almond meal
• 6 strawberries, diced 
• 125g punnet fresh blueberries 

Crumble Ingredients:  

• 1/2 cup almond meal
• 1/2 cup rolled oats
• 3/4 cup chopped walnuts 
• 1/2 cup coconut or brown sugar
• 100g butter, room temperature cubed

Method:

• Preheat oven to 180 degrees Celcius and prepare an 18-20cm round cake by lining and pregreasing
• To prepare the cake place the butter and sugar in a mixing bowl and use electric beaters to cream until light and fluffy
• Add in the eggs and milk and beat until just combined
• Add in the flour and beat very lightly until mixed through 
• Use a spatula to fold through the almond meal
• Pour half of the cake batter into the prepare and then evenly spread the fresh berries over the cake batter
• Very gently evenly spread the remaining cake batter
• To prepare the crumble place the walnuts and rolled oats in a food process until has a crumble texture and transfer to a mixing bowl
• Add in the sugar and almond and combine well
• Use your fingertips to rub in the crumble mixture until well combine
• Gently spread the mixture over the top of the batter 
• Bake the cake for approximately 70 minute, or until a cake skewer comes out clean, covering loosing with alfoil after 30 minutes
• Allow to cool in cake tin for at least 10 minutes before moving to a wire rack to cool completely.

Recipe Notes:

• Store in airtight container for 3 days 
• Cake is freezer friendly 
• Fruit types are interchangeable 

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.

Tzatziki

Makes: approximately 1 1/2 cups

Ingredients:

• 1 cup natural or Greek yoghurts
• 1 garlic clove, finely diced
• 1/3 cucumber, peeled and finely diced
• 1/2 cup shredded fresh mint
• 1/4 cup shredded fresh coriander
• 1 teaspoon lemon juice
• 1 teaspoon extra virgin olive oil

Method:

• Combine all ingredients in a mixing bowl and stir until well combined

Recipe Notes:

• This recipe is not suitable for the freezer
• Store in an air tight container in the fridge to be consumed within 7 days

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.

Falafel

Makes: approximately 16

Ingredients:

• 1 small onion
• 2 cloves garlic
• 1 X 400g can chick peas, drained & rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 cup whole meal plain flour
• 2/3 cup fresh parsley
• 1/3 cup fresh coriander
• 1 tablespoon tahini
• 1 egg

Method:

• Place all ingredients in a food processor and blend until smooth
• Thermo cooking [Speed 10, 6 Seconds] scrape sides with a spatula [Speed 6, 10 seconds] scrape sides with a spatula [Speed 6, 10 Seconds]
• Use floured hands to rolls into tablespoon sized balls until all the mixture is used
• Place the falafels covered in the fridge for a minimum of 30 minutes but preferably overnight
• To cook heat a small amount of oil in a heavy based saucepan over medium heat
• Cook the falafels for approximately 10 minutes rotating regularly until browned evenly and cooked through.
• Place on kitchen paper to remove excess oil then serve.

Recipe Notes:

• Store covered in the fridge to be used within 3 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.

Tomato Salad

Serves: 4

Ingredients:

• 8 medium tomatoes
• Punnet cherry tomatoes
• 1 red onion
• 1/2 cup fresh mint
• 1 tablespoon extra virgin olive oil
• 2 teaspoons balsamic vinegar

Method:

• Slice the tomatoes into small wedges and halve the cherry tomatoes and place inside salad bowl
• Husk the onion halve and then slice in thin wedges, spread the onion evenly over the tomatoes
• Rip the mint roughly and sprinkle over the salad
• In a small jar mix the oil and vinegar, seal the lid and shake very well, pour evenly over the salad
• Use salad servers to lightly toss the salad until just combined.

Recipe Notes:

• This recipe is not freezer friendly
• Store covered in the fridge, to be consumed within 3 days but best served fresh

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.

Spinach & Feta Mini Quiches

Makes: approximately 36

Ingredients:

• 3 sheets shortcrust pastry, defrosted
• 250g frozen spinach, defrosted
• 200g feta cheese, diced or crumbled
• 1 cup grated cheese
• 3/4 cup wholemeal plain flour
• 1 tablespoon minced garlic
• 6 eggs, lightly beaten
• 1/2 cup natural yoghurt

Method:

• Preheat the oven to 180 degrees Celsius
• Place all the ingredients except eggs and yoghurt into a large mixing bowl and mix well
• In a separate mixing bowl crack all the eggs and add theyoghurt and salt & pepper to taste whisking lightly until all combined then pour into the filling mix and stir well until well combined
• Use a round cookie cutter (or egg ring) to cut circles in the pastry, do not throw out un-used pastry, this will be reused.
• To re-use the discarded pastry knead it together and roll it out to the same thickness as the original sheets and continue to cut your pastry discs
• Spray the mini quiche tin well with rice bran oil spray, place the pastry disc into each well.
• Add in a tablespoon of the filling mix into the well until it’s just below the pastry level. Make sure your regularly stirring the filling mix as the heavier filling will sink to the bottom of the bowl
• Bake for 15-20 minutes until golden brown on top.

Recipe Notes:

• Store in an airtight container in the fridge for up to 3 days
• This recipe is freezer friendly once cooked 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.

Spaghetti & SC Meatballs

Serves: 6-8

Ingredients:

• 500g beef mince
• 500g sausage mince
• 2 tablespoons minced garlic
• 1 large onion, finely diced
• 2 carrots, grated
• 1 zucchini, grated
• 2 celery stalks, very finely diced
• 200g stuffing mix
• 2 eggs
• 2 portions of C4K Kitchen’s Mumma’s Magic Sauce (1 portion is approximately 700-800ml)
• 500g dry packet spaghetti

Stove Top Method:

• In a large mixing bowl add in all ingredients except the MMS and the spaghetti, using your hands to squeeze all the ingredients through your fingertips until all the ingredients are well combined
• Shape the meatballs using damp hands roughly to your desired sauce meatballs and place in a large saucepan
• Cover the meatballs with the 2 portions of Mumma’s Magic Sauce and gently stir to ensure all the meatballs are well coated in the sauce
• Bring the saucepan to a steady simmer, cover and cook for 60 minutes
• Serve with spaghetti cooked in accordance with the instructions on the packet.

Slow Cooker Method:

• In a large mixing bowl add in all ingredients except the MMS and the spaghetti, using your hands to squeeze all the ingredients through your fingertips until all the ingredients are well combined
• Shape the meatballs using damp hands roughly to the size of golf balls and place them in the slow cooker bowl, when cooking meatballs in the slow cooker you need to make them slightly larger than normal as they slow cook they will lose the outside layer will fall into and thicken the sauce to make a meaty tomato sauce
• Cover the meatballs with the 2 portions of Mumma’s Magic Sauce (MMS) and gently stir
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours
• Serve with spaghetti cooked in accordance with the instructions on the packet.

Recipe Notes:

• The Meatballs and sauce component of this recipe is freezer friendly
• Left overs can be stored in the fridge covered for 3 days
• This is a large yield recipes – you can freeze half of the meatballs and sauce for another day, if you do this it is recommended to halve the pasta used and cook the other half fresh as required
• The meatballs and sauce mix could also be used to make meatballs sub, meatball bake or even side with mash, veggies or salad instead of pasta
• If you do not have MMS available you can replace with equal quantities of tomato pasatta, whole peeled canned tomatoes and/or concentrated tomato soup.

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.