Spinach Mushroom & Tomato Quiche

Makes: 1 large quiche

Pastry Ingredients:

• 250g plain flour
• 125g butter, chilled and finely chopped
• 1 egg, chilled

Filling Ingredients:

• 6 eggs, lightly beaten
• 300ml sour cream
• 1/2 cup wholemeal plain flour
• 1 tablespoons minced garlic
• 150g baby spinach
• 3 tomatoes, thinly sliced
• 6 medium mushrooms, thinly sliced
• 1 cup grated cheese

Method:

• To prepare the pastry, process the flour and butter with a pinch of salt in the food processor until it resembles breadcrumbs.
• Whisk the egg into 1 tablespoon of cold water then add to the food processor and blend until you get a large dough ball.
• Turn the dough onto a clean lightly floured surface and knead to bring together then form in a disc shape, wrap in glad wrap and place in the fridge for 2 hours
• Preheat your oven to 180 degrees Celsius and lightly grease a quiche tin
• Roll the pastry out to approximately 3mm thick and then place the pastry in the prepared tin, gentle push the corners down
• Trim the top of excess pastry and then line with baking paper and fill lining with baking bead.
• Blind bake the pastry shell for 15 minutes
• To prepare the filling, whisk together the eggs, sour cream, flour and garlic until well mixed
• Fold through all the other ingredients until well combined
• Pour the mixture into the pastry case, I will appear to be too much filling but the vegetables will cook down
• Bake for 35-45 minutes until golden brown and the filling has set.

Recipe Notes:

• Store covered in the fridge and to be consumed within 2 days
• This recipe is freezer friendly, the cooked quiche is to be consumed within 30 days
• For a non-vegetarian alternative you could add in some diced bacon, shredded ham or even chopped left over roast chicken
• You can use defrosted store bought shortcrust pastry if you prefer, but it will still need to be blind baked

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 Soy Chicken

Serves: 4

Ingredients:

• 600g skinless chicken breasts or thigh fillets
• 1/4 cup soy
• 1/2 cup plain flour
• 1 tablespoon garlic powder
• 1/2 cup bought chicken stock or C4K Kitchen’s Chicken Stock
• 1/3 cup honey
• 1 teaspoon apple cider vinegar
• 1 teaspoon soy sauce
• 1 tablespoon corn flour

Method:

• Place the diced chicken in a mixing bowl and pour the 1/4 cup of soy sauce over the chicken and stir well
• Cover with glad wrap and place in the fridge to marinade for a minimum of 30 minutes but not longer than 4 hours
• To prepare the chicken place the flour and garlic powder in either a large zip lock bag or a plastic container with a well sealing lid seal and shake well to combine
• Drain the chicken of the soy sauce and place in the zip lock bag or container, seal and shake very well until all coated in the seasoned flour
• Heat 2-3 tablespoons of rice bran oil in a heavy based frying pan over a medium-high heat
• Cook the chicken in multiple batches ensuring you do not overcrowd the frying pan, cook about 4 minutes each side or until cooked through, it may take more or less time depending on the size of your chicken pieces
• Place the chicken to drain on kitchen paper and cover with alfoil while you cook the remaining chicken
• To prepare the honey soy sauce place the stock, honey, apple cider vinegar and soy sauce in a small saucepan and simmer over a low eat for 5 minutes
• In a small mixing bowl stir the cornflour into 2 tablespoon of water to create a paste, stir the paste through the simmering sauce and combine well
• Continue to simmer the sauce for another 3-4 minutes to cook out the flour taste and to allow the sauce to thicken
• To serve either stir the sauce through the chicken or serve the chicken topped with the sauce, finish sprinkling with the sesame seed.

Recipe Notes:

• This recipe is not freezer friendly
• Store covered in the fridge, to be consumed within 2 days
• For a traditional honey sauce complete the recipe as follows but exclude the soy sauce while making the honey sauce
• For a traditional chicken coat the chicken in batter and deep fry
• For a healthier alternative for the chicken add some replace 1/4 cup of the flour with 1/4 cup of breadcrumbs and oven bake the chicken pieces

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.

Spiced Pumpkin in Cream Sauce

Serves: 4-6 sides

Ingredients:

• 200g butternut pumpkin
• 1/4 cup phillys cooking cream
• 1/2 teaspoon all spice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground ginger
• Salt & pepper, to taste

Method:

• Prepare your pumpkin by cutting into 1.5cm cubes and steam the pieces of pumpkin until almost cooked through.
• Remove from the heat and place in the fridge to stop the cooking process.
• In a medium saucepan over medium heat add all the other ingredients, use a whisk to infuse all the spices through the cooking cream
• When the sauce reaches a gentle simmer add the pumpkin into the sauce, keep at a medium heat and stir gently until the pumpkin has reheated and finished cooking through.

Recipe Notes:

• To be stored covered in the fridge for a maximum of 2 days
• This recipe is not freezer friendly
• Left overs are delicious slightly mashed cooked in puff pastry triangles, the puff pastry triangles are 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.

Spiced Apple Loaf / Muffins

Makes: 1 loaf or 12 standard muffins

Ingredients:

• 1 1/2 cups SR Flour
• 1 teaspoon bicarb soda
• 1 teaspoon all spice
• 1/2 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs, lightly beaten
• 4 or 5 large apples – peeled, cored and grated

Method:

• Preheat oven to 180 degrees Celsius, prepare either a greased and lined loaf tin or a greased muffin tray
• Mix the dry ingredients into a mixing bowl and combine well
• Make a well in the middle of the dry ingredients and mix in the eggs and apples very well
• Finally fold through the grated apple and then transfer the mix into the prepare tin or tray
• LOAF: Bake for 40-50 minutes until golden and a cake skewer comes out clean
• MUFFINS: Bake for 20-25 minutes until golden and a cake skewer comes out clean
• Allow to cool slightly in the tray/tin before transferring on a wire rack to cool.

Recipe Notes:

• To be stored in an air tight container below 27 degrees and to be consumed within 3 days
• This recipes is freezer friendly once cooked to be consumed within 6 months
• Pears are a delicious variation to the recipe
• For those looking for a bit of texture it is recommended to add 1/2 cup chopped walnuts

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.

Spanish Chicken Paella

Spanish Chicken Paella

Serves: 4-6

Ingredients:

• 2 chorizo sausages, sliced
• 600g skinless chicken thigh fillets, sliced
• 1 large red onion, roughly diced
• 1/2 large or 1 small red capsicum, sliced
• 1 teaspoon paprika
• 1/2 teaspoon ground chilli (optional)
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 cup white rice
• Up to 3 cups chicken stock (store bought or C4K Kitchen’s Chicken Stock)
• 1 cup frozen beans

Method:

Recipe Notes:

• Store covered in the fridge, to be consumed within 2 days
• Freezer friendly
• When reheating from fridge or freezer you may require to add some additional stock or water to help rehydrate the meal.

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 Cob Loaf

Ingredients:

• 1 round cob loaf
• 250g cream cheese
• 300g sour cream
• 250g feta cheese, diced or crumbled
• 250g frozen spinach, defrosted
• 1 tablespoon minced garlic
• 1 cup grated cheese
• 1/2 cup grated parmesan cheese

Method:

• Preheat your oven to 180 degrees Celsius
• Cut the top section off your cob loaf and remove all the stuffing from the loaf, do not throw it away as you can serve loaf with the bread filling. Replace the cob loaf lid and place the entire loaf in the oven for 10-15 minutes
• Place all other ingredients into a large mixing bowl and mix well, place in the microwave for 3 minutes on high
• Remove from the microwave and mix well, if the ingredients have not yet combined well put back in the microwave for another 60 seconds, repeat this process until the dip filling is well combined, warm and bubbly
• Remove the loaf from the oven and place on a serving platter, fill the centre of the loaf with the dip mixture, replace the lid and scatter the extracted inside around the outside of the loaf ready to serve.

Recipe Notes:

• Best served fresh
• Is not suitable for freezing

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.

Cheesy Beef Balls

Serves: 4

Ingredients:

• 500g heart smart beef mince
• 125g cream cheese
• 1 rasher bacon, rind removed
• 4 mushrooms
• 2 cloves garlic
• 1 tablespoon corn flour
• 1 teaspoon onion flakes
• 1/2 cup plain flour
• 2 eggs
• 1 tablespoon milk
• 1 cup Panko breadcrumbs

Method:

• Melt your cream cheese in the microwave for 40 seconds to soften
• Place the roughly chopped bacon, mushrooms and garlic in a food processor and process until roughly chopped
• Add in the cream cheese, corn flour and onion flakes and process until just combined
• Place the mixture in a small container and place in the freezer while you continue with the recipe
• Get the mince and quickly massage through your hands to combine into a ball and then divide into 8 equal portions
• Get 3 mixing bowls to prepare your crumbing station
• In the first mixing bowl add in the plain flour and heavily season with salt and pepper, combining well
• In the second mixing bowl lightly beat the eggs and milk together to create and egg wash
• In the third mixing bowl place your panko breadcrumbs
• To construct your Cheesy Beef Balls take a heaped teaspoonful of the cream cheese mix and roll into a ball, this is best to do with damp hands. Repeat until you have 8 balls of filling, you may have filling left over (see recipe notes)
• Coat your hands with the flour and take one of the 8 portions of the beef mince and use your hands to flatten the mince out to about 3/4cm thick
• Place one of the filling balls in the middle of the flattened mince and then wrap the mince around the filling ball and rotate the ball around in your hands to ensure that the filling is fully encased and the mince is even
• Once you are happy with your evenly shaped ball, roll in the first seasoned flour bowl and ensure well coated.
• Then place the ball on a fork and lower into the egg wash rolling the ball to ensure well coated (only use your fork to do this or you will end up with a big mess)
• Lift the ball out using the fork and allow the excess egg wash to drain for a couple seconds before placing in the final bowl, use your hands to roll the ball in the panko crumbs until well coated, remove and set aside
• Repeat the process with the seven remaining portions of mince
• To cook your Cheesy Beef Balls heat about 1cm of oil in a heavy based large frying pan and when hot place the  Balls in ensuring that you don’t overcrowd the pan, cook for about 3-4 minutes until golden on all 4 “sides” of the ball and gently shake your pan regularly to give the ball a nice even golden colour
• Serve with your choice of side dishes.

Recipe Notes:

• Keep covered in the fridge no longer than 3 days
• The Cheesy Beef Balls can be frozen either cooked or uncooked, if you are freezing uncooked they must be constructed from fresh mince that hasn’t previously be frozen
• The left over filling can be frozen for another mince filling, or can be used to make a warm cheesy dip

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.

Beef Quinoa Burgers

Makes: 8

Ingredients:

• 500g beef mince
• 3/4 cup cooked quinoa
• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 1 egg
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 teaspoon onion salt or sea salt

Method:

• Place all ingredients into a mixing bowl and use your hands to massage the ingredients together
• Divide the mixture into 8 equal portions and shape into patty shapes of desired size
• Heat 1 tablespoon of rice bran oil in a heavy based frying pan over a medium heat and cook the burgers in batches so you don’t over crowd the pan
• The burgers will take 4-5 minutes to cooked both sides until golden and cooked through

Recipe Notes:

• Store covered in fridge for no longer than 3 days
• The burgers are freezer friendly either cooked or uncooked. Frozen uncooked burgers can only be frozen if made from mince that hasn’t previously been frozen
• To be consumed within 3 months of being frozen
• 1 portion of mixture can be rolled into 8 small meatballs for the cheeseburger salad
• Picture below shows the burgers served in a C4K Kitchen’s Hamburger Rolls with grilled mushrooms & onions, fresh tomato, cheese, bacon & egg with a side serve of homemade wedges.

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 Curd

Makes: Approximately 2 cups

Ingredients:

• 8 egg yolks
• 1/2 cup caster sugar
• 150g butter
• 4 large fresh lemons

Method:

• Place the egg yolks and sugar is a small saucepan and place on a low-medium heat, whisk the egg mixture until the sugar is dissolved
• Roughly chop the butter and add into the egg mixture and whisk until the butter is fully melted, whisking regularly
• Freshly grate the zest of 3 of the 4 lemons and add to the mixture in the saucepan
• Finally add in the juice of all 4 lemons to the mix and combine well with the whisk
• Simmer for approximately 15 minutes until thickened
• Once thickened pass the curd through a sieve to ensure you extract any lemon pulp and/or seeds and are left with a beautiful smooth curd
• Allow to cool before transferring to a air tight container and storing in the fridge.

Recipe Notes:

• This recipe is not freezer friendly
• Lemon curd to be stored in an air tight container in the fridge and to be consumed within 2 weeks

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.

C4K Kitchen’s Pavlova

Serves: 8-12

Ingredients:

• 8 egg whites
• 1 cup caster sugar
• 2 tablespoons corn flour
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract

Topping Ingredients:

• 300ml full fat thickened cream
• 1 1/4 tablespoon icing sugar
• 1/2 teaspoon vanilla extract
• Assorted fresh fruit

Method:

• Preheat oven to 150 degrees Celsius and line a large baking tray within baking paper that has a 20cm circle drawn on the middle of the paper on the underside
• Place the egg whites in a large mixing bowl and use your electric beaters to beat  until firm peaks form
• Gradually add in the sugar, 1/4 cup at a time beating constantly until the sugar is all dissolved before adding in more until the mixture is thick and glossly
• Add in the cornflour , vinegar and vanilla until just combined
• Spoon the mixture onto the baking paper staying within the disc drawn on the paper and shape the mixture to be as even as possible
• Bake in the oven for 10 minutes, then reduce the oven to 110 degrees Celsius and bake for another 1 hour or until the pavlova is crisp and dry
• Turn the oven off  and leave the pavlova in the over with the door closed to cool completely, preferably overnight.
• To decorate your pavlova pour your cream, icing sugar and vanilla into a mixing bowl and whip the cream until thick and fluffy
• Gently spread the whipped cream over the cooled pavlova base and finally top with your preferred selection of fresh or preserved fruits.

Recipe Notes:

• The picture shown has the pavlova topped with fresh strawberries, fresh blueberries, C4K Kitchen’s Lemon Curd and fresh grated dark chocolate.
• It is recommended that one tart fruit be used to help balance out the sweetness of the base, such as lemon, lime, passionfruit etc.
• To be stored covered in the fridge for up to 5 days
• 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.