Lamb Koftas with Tzatziki

Serves: 4

Ingredients:

• 500g lamb mince
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons minced garlic
• 2 teaspoons onion flakes
• 1 teaspoon celery salt

Method:

• Place all the kofta ingredients in a bowl and use your hands to combine all the ingredients together
• Divide the mixture into 8 portions and shape into short sausage shapes
• Heat 1 tablespoon of rice bran oil in a heavy based frying pan over medium heat and cook the Koftas for about 3-4 minutes until golden and the kofta is cooked through
• Serve the Koftas topped with the Tzatziki or with the Tzatziki as a side dipping sauce.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• The koftas are freezer friendly either cooked or uncooked.  Uncooked koftas are to only be frozen using mince meat that has not previously been frozen.
• Recipe shows the koftas topped with C4K Kitchen’s Tzatziki

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 Herb Quinoa Salad

Serves: 2 mains or 4 sides

Ingredients:

• 1 cup uncooked quinoa
• 1/3 cup fresh parsley, shredded
• 1/4 cup fresh coriander, shredded
• 2 spring onions, finely sliced
• 1/2 long red chilli, finely diced
• 1 tomato, finely diced
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons extra virgin olive oil

Method:

• Place the quinoa in a small saucepan with 1 3/4 cups of water and bring to the boil
• Add a pinch of salt and place the lid on the saucepan, reduce the heat and simmer for 15 minutes
• Remove from the heat but leave the lid on the saucepan for another 5 minutes then remove the lid then fluff up with a fork
• Set aside to cool for at least 15 minutes
• Shredded the herbs, finely slice the spring onions and finely dice the chilli and tomato
• Add the salad mix and quinoa together in a salad bowl
• Top with the lemon juice and olive oil, season to your liking and stir well

Recipe Notes:

• Store in an airtight container for the maximum of 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.

 
Lamingtons

Makes:24

Ingredients:

• 6 egg
• 1/2 cup caster sugar
• 1 1/4 cups SR flour
• 1/4 cup corn flour
• 80ml boiling water
• 30g butter
• 2 – 2 1/2 cup desicated coconut

Chocolate Sauce Ingredients:

• 4 1/2 cups icing sugar
• 2 tablespoons corn flour
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon butter, softened
• 3/4 cup full cream milk

Method:

• Preheat your oven to 180 degrees Celsius (170 degrees for fan forced oven) and prepare a tin 20x30cm by well greasing and lining with baking paper
• Crack all your eggs into a large mixing bowl and use your beaters to beat until light and fluffy, approximately 2 minutes
• Add in the caster sugar and on a high speed beat the egg mix until soft peaks form in the egg mix, this will take approximately 8 minutes
• Sift you flours together twice and set aside
• In a small mixing bowl add the butter and boiling water and allow the butter to melt into the water
• To prepare the cake batter sift the combine flour over the egg mix and gently fold through with a spatula
• Add in the butter mix and again gently fold through until just combined
• Pour the batter gently into the prepare tin and bake for 25 minutes
• Once cooked invert onto a wire cooling rack to cool while you prepare the chocolate sauce
• Sift the icing sugar, corn flour and cocoa into a heatproof bowl and sit this bowl over top of a simmering saucepan of water (a double boiler)
• Add in the milk and butter until the chocolate sauce comes together and is thick enough to evenly coat the back of a spoon
• Return to you sponge and cut into 24 equal portions
• Prepare your preparation station by having half the coconut in a shallow pan and the other half in a container behind and have a wire rack with a silicon may underneath it
• Pour 1/4 of the chocolate sauce into a bowl
• Roll the sponge cube in the chocolate sauce starting with the 4 open cut sides and gently roll to coat the top and bottom sides and then place in the coconut
• Repeat with another 5 sponge cubes, you will need to work quickly as the chocolate sauce will thicken and become difficult to use
• Roll each of the 6 coated sponge cubes in the coconut and sprinkle extra coconut over the top of the cubes
• Once a coated sponge cube is fully coated place that lamington onto the wire rack to set, repeat with the remainder of that 1/4 batch
• Rinse out your chocolate bowl (or get another bowl) and slightly reheat the chocolate sauce again to make the sauce more fluid and repeat the coating process with another 6 sponge cubes.
• Repeat this process until you have 24 Lamingtons
• Allow to set for a minimum of 2 hours before eating.

Recipe Notes:

• Store Lamingtons in an airtight container below 27 degrees Celsius and consume within 1 week.
• To serve as a dessert, slice a lamington in half horizontally and sandwich the halves together with raspberry jam and whipped cream.
• To make lamington fingers cut your sponge into finger shapes as opposed to cubes.
• 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.

Hamburger Rolls

Makes: 8

Ingredients:

• 1 cup warm water
• 1 tablespoon dry yeast
• 1 tablespoon sugar
• 3 1/2 cups bread flour
• 1 tablespoon bread improver
• 50g butter, melted
• 1 egg, lightly whisked
• Pinch salt
• 1/4 cup olive oil
• 1 tablespoon sesame seeds (optional)

Manual Dough Method:

• Place the warm water, yeast and sugar in a small mixing bowl and whisk together
• Allow to sit for up to 10 minutes to allow the yeast to activate, it will be activated when it’s creates a foamy surface
• In a large mixing bowl add in the flour, bread improver and the salt and created a well in the centre, pour in the yeast mix, butter and egg into the well and use your hands with your fingers spread to resemble a mixer and use your fingers to stir all the ingredients together until all combined and a soft slightly sticky dough is formed
• Pour 1 tablespoon of oil onto a dry clean surface and place the dough into the spread oil
• Use your hands to knead the dough. The best kneading action is to use the heel of your hands to push the dough forward and then roll in back onto itself and repeat.
• Knead for approximately 8-10 minutes to allow time for the gluten to activate.
• Refer to the below “Proof and Bake Method” to finish making your rolls.

Thermo Cooking Dough Method:

• Place water, yeast and sugar in the jug [Speed 3, 37 degrees, 15 seconds]
• Allow the jug to sit for 10 minutes to activate the yeast
• Add in flour, bread improver, butter, eggs and salt [Speed 3, 30 Seconds], [Speed 6, 10 Seconds] & [Speed 1, 10 Minutes]
• Refer to the below “Proof and Bake Method” to finish making your rolls.

Proof and Bake Method:

• Place about 1 teaspoon of olive oil into a clean and dry mixing bowl (glass or metal is best but plastic is ok too) and spread across the bottom
• Place your dough into the mixing bowl and turn a few times until coated in oil and a nice smooth bowl
• Cover securely with glad wrap and place in a warm place to proof until doubled in size, approximately 60 minutes
• It should look like this once the first proof is complete.
•   
• Place tablespoon of oil on a clean dry bench (or use the previously oiled bench) and turn the dough out onto the surface punch a couple times to pop the air bubbles and knead lightly for 1 minute
• Divide the dough into 8 equal portions
• Line 2 baking trays with baking paper
• Grab one portion of the dough and roll in your hands into a small ball, as you are making a hamburger bun you want the dough to be more disc shaped, you do this stretching and pulling the dough and pulling the fold underneath moving in a circular motion to get a round disc shape.
• Place on the baking tray and repeat with the other 7 portions of dough, when placing the rolls down make sure there is approximately 5-6cm between them, like seen below
•  
• Loosely cover the rolls with glad wrap and place in a warm spot to proof for the final time until doubled in size, approximately another 60 minutes.
• Half way through the last proof preheat the oven to 190 degrees Celsius
• When you are ready to bake the rolls gently brush the tops with some olive oil and sprinkle with sesame seeds as seen below
•   
• Bake  for 15-20 minutes until golden brown and you knock on the base and it sounds hollow
• Place on a wire rack to cool…..if you can resist that is 🙂
•  

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.

Skillet Sausages

Serves: 4

Ingredients:

• 6 tomatoes, quartered
• 1 red capsicum, cored and quartered
• 3 garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon onion salt
• 6 small-medium potatoes
• 8 sausages (approximately 500g)

Method:

• Preheat your oven to 180 degrees Celsius
• Place the tomatoes, red capsicum and garlic in a roasting pan and evenly drizzle with the oil and sprinkle with the onion salt and roast for 45 minutes
• Peel and cube your potatoes into about 2cm cubes and boil for approximately 15 minutes until just cooked through
• Cooked your sausages in a large heavy based frying pan, remove from the frying pan leaving any oils and juices in the pan and then add the drained potatoes into the frying pan cooking on high for about 5 minutes to crisp up the outside
• While your potatoes are crisping slice your cooked sausages into about 3cm lengths and set aside
• Once your potatoes are crispy add the contents of the roasting tray and the chopped sausages back in the frying pan, mix well to combine
• Heat for about 5 minutes until everything comes up to temperature and serve.

Recipe Notes:

• This recipe is NOT freezer friendly
• The recipe can be stored covered or in an air tight container in the fridge for up to three 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.

Simple Christmas Cake

Makes: 1 x 20cm cake (round or square) or 12 cupcakes

Ingredients:

• 1kg mixed dried fruit
• 2 1/2 cups chocolate milk
• 2 cups SR flour

Method:

• Soak the dried fruit overnight in the chocolate milk
• Preheat oven to 180 degrees Celsius and grease either a 20cm cake tin or a standard muffin tray
• Add the nuts, seeds and flour and use a wooden spoon to combined well
• Pour mixture into prepared tin or tray, for cupcakes fill the hole 3/4 full
• For a Cake: Cook for 1 hour or until golden on top and skewer comes out clean
• For Cupcakes: Cook for 20-30 minutes or until golden on top and skewer comes out clean.

Recipe Notes:

• Delicious served warm with custard or ice cream as an easily alternative to pudding
• Cake to be stored in an air tight container under 25 degrees celcius
• To be consumed within 5 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.

Shredded Brussel Sprouts

Serves: 4-6 sides

Ingredients:

• 10-15 Brussel sprouts
• 1 small onion, very finely sliced
• 1 rasher bacon, rind removed and thinly sliced
• 1 tablespoon minced garlic
• 50g butter
• 1 tablespoon rice bran oil
• 1/2 cup cream cheese for cooking

Method:

• Remove the outer husks from the Brussel spout, halve and cut out the stem and throw away and shred the Brussel sprout, repeat until completed
• Heat a heavy based frying pan, then add the butter and oil in the pan.
• Add in the onion, garlic and bacon and sweat down the onion for a couple minutes
• Lastly add in the shredded Brussel sprouts, continue to sweat them down for another 10-15 minutes
• Once cooked through stir through the cream cheese allowing to heat, season to your liking and then serve.

Recipe Notes:

• Also a delicious alternative to serving cabbage
• This recipe is not freezer friendly
• To be stored covered or in an air tight container in the fridge and to be consumed within 3 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.

Savoury Egg Crepes

Makes: 2

Ingredients:

• 2 eggs
• 1 tablespoon wholemeal plain flour
• 1 tablespoon milk
• Pinch salt

Method:

• Whisk together the eggs all ingredients in a jug until well combined
• Spray a medium non stick frying pan with oil spray and heat over medium heat.
• Pour 1/2 of the batter into the frying pan and swirl the batter around until the base is completely covered at the batter is even
• Cook for 2 to 3 minutes or until lightly golden and the edges are starting to curl up like paper
• Flip the crepe and cook for 1 to 2 minutes on the other side, transfer to a plate and cover with a clean tea towel to keep warm while you cook the second savoury egg crepe.

Recipe Notes:

• Picture shows the savoury egg crepe filled with sautéed cabbage, red capsicum and mushrooms and topped with garlic and fresh tomato.
• This recipe is not freezer friendly and is 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.

Satay Beef

Serves: 4

Ingredients:

• 600g chuck steak or gravy beef
• 1/2 cup smooth peanut butter
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon paprika
• 400ml can coconut milk

Stove Top Method:

• Heat 1 tablespoon of rice bran oil in a sauce pan, add the thinly sliced beef and cook for 2-3 minutes until the meat is sealed
• Add in the peanut butter and spices and stir for approximately 2 minutes until it becomes aromatic
• Pour in the coconut milk and 1/2 can water
• Simmer for 15-20 minutes until the meat is tender.

Slow Cooker Method:

• Place all ingredients in the slow cooker bowl and mix well
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours

Thermo-Cooking Method:

• Place the beef in the thermos jug with one tablespoon of rice bran oil [Speed 1, 100 degrees, 3 minutes]
• Add in the peanut butter and spices [Speed 1, 100 degree, 2 minutes]
• Pour in the coconut milk [Speed 2, 100 degrees, 15 minutes]

Recipe Notes:

• This recipe is freezer friendly
• Left overs can be stored and used for up to 3 days stored in an airtight container

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.

 
Quinoa Crackers

Makes: approximately 48

Ingredients:

• 1/2 cup arrowroot flour
• 3/4 cup wholemeal plain flour
• 1/2 cup quinoa
• 1/2 cup water
• 1/4 cup olive oil
• 1 tablespoon chia seeds
• 1 tablespoon sesame seeds
• 1/2 teaspoon salt
• Big pinch of sugar

Method:

• Preheat oven to 180 degrees Celsius (170 degrees Celsius for fan forced oven) and line two baking sheets with baking paper
• Combine all dry ingredients and mix well and create a well in the middle
• Pour the oil and water into the well and use a butter knife to mix the ingredients together until you have a nice soft dough
• Turn the dough onto a clean lightly floured bench and knee until it’s a smooth ball
• Halve the dough
• Place the first half into one of the lines baking tray, place another piece of baking paper over the top and roll the dough out to the size of the tray or until it’s about 1-2mm thick
• Use a pizza cutter or a sharp knife to cut the rolled dough into the desired shaped and size of the crackers you are after
• Repeat with the second portion of dough
• Bake for 15-25 minutes or until golden, cooking time will vary with the thickness of the cracker.

Recipe Notes:

• Store in an air tight container in the pantry for up to a week
• The dough is freezer friendly however the cooked crackers are not freezer friendly
• Delicious served with any of the C4K Kitchen dips as shown below with the C4K Kitchen’s Mushroom Paste

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.