Rice Puff Bars

Makes: approximately 16 bars

Ingredients:

• 6 cups rice bubbles
• 1/2 cup 100’s & 1000’s or rainbow sprinkles
• 250g packet marshmallows
• 135g unsalted butter

Method:

• Grease a brownie tin and set aside
• Chop 1 cup marshmallows and combine in a bowl with Rice Bubbles and 100s and 1000s
• Melt the butter in the microwave making sure it is completely melted and set aside
• Melt remaining marshmallows in a heat-proof bowl in the microwave (on high for 15-20 seconds)
• Pour the melted butter and melted marshmallows into the Rice Bubble mixture and stir well to combine.
• Transfer mixture into tray and press down with the back of a metal spoon
• Refrigerate until set, then cut into 16 bars or the size you desire.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 7 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.

Red Velvet Brownies

Makes: approximately 20 squares

Ingredients:

• 1 large beetroot, cooked and pureed
• 1 1/2 cup rolled oats
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup milk
• 1/4 cup coconut oil or vegetable oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla
• Chocolate flakes, optional for decoration

Method:

• Preheat oven to 180 degrees Celsius and prepare a brownie tin by greasing and lining with baking paper
• In a food processor add the rolled oats, cocoa, baking powder and salt, blend in the food processor until a flour consistency is formed
• Add into the food processor the milk, oil, maple syrup & vanilla and blend until well combined
• Transfer the batter into a mixing bowl and stir through the beetroot puree until well combined
• Pour the mixture into the prepared brownie tin, sprinkle the top with chocolate flakes if desired
• Bake for 20-25 minutes, or until a cake skewer comes out clean
• Leave to cool for at least 10 minutes in the tin before attempting to remove.

Recipe Notes:

• Store in an airtight container below 27 degrees for the 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.

Quickie Tuna Mornay

Serves: 1-2

Ingredients:

• 90g can tuna in springwater, drained
• 1/2 small onion, finely diced or grated
• 125g can creamed corn
• 1 small mushroom, finely diced or grated
• 1/4 cup grated cheese

Method:

• Mix all together until well combined
• Microwave for 1-2 minutes until bubbling (length of time will depend on your microwave strength)
• Let cool, as cheese will be very hot and then serve

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days however best served fresh
• This recipe is not suitable for the freezer

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.

Quick Spanish Beef

Serves: 4

Ingredients:

• 500g beef mince
• 1 onion, finely diced
• 1 portions of C4K Kitchen’s Mumma’s Magic Sauce (approx. 700-800ml)
• 1 large green apple, peeled cored and grated
• 1 teaspoon curry powder
• 70g tomato relish
• 2 tablespoons sultanas
• 1 tablespoon corn flour
• 2 cups rice

Method:

• Heat 1 tablespoon of rice brain oil in a large heavy based frying pan, add in the mince and onion and use your wooden spoon to break up the mince as it is browning
• Once the mince is brown and onions are translucent add in the apples and sauté for another 2 minutes
• Add in the curry powder and salt & pepper to taste, fry off until aromatic
• Pour in Mumma’s Magic Sauce and heat through
• Stir through the tomato relish and sultanas, simmer at a low heat while you are cooking the rice.
• If your sauce requires thickening use the tablespoon of cornflour and mix with a tablespoon of water to form a paste and stir through. Simmer for a couple of minutes to cook off the flour.

Recipe Notes:

Þ Store covered in the fridge for the maximum of 3 days

Þ This recipe is freezer friendly without the rice

Þ Best way to cook rice:

• Place your rice in a sieve and rinse well with some cold water
• Add 4 ½ cups of water to a saucepan and bring to the boil. Once the pot is boiling add in the 2 cups of rice
• Once the pot has returned to the boil, reduce to a simmer and cover the pot with a lid and simmer for 10 minutes
• Turn off the heat after 10 minutes and leave the rice sit covered for at least 5 minutes or until ready to serve
• Fluff up your rice with a fork prior to 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.

Pumpkin Soup

Serves: 6-8

Ingredients:

• 1.5kg pumpkin
• 2 medium potatoes
• 1 small sweet potato
• 1 onion
• 1/4 head cauliflower
• 4 litres chicken or vegetable stock
• 1 tablespoon minced garlic
• 1 teaspoon nutmeg
• Salt & pepper, to taste
• 300ml thickened cream

Method:

• Peel and roughly chop all vegetables into about 2cm pieces and place in a large soup pot with the minced garlic
• Our the chicken stock over the vegetables, if the stock does not cover the vegetable add enough water so the vegetables are just covered
• Bring to the boil and then simmer, with the lid off, for 20 minutes until all the vegetables are soft
• Use a stick blender to process the soup until smooth and add salt & pepper to taste
• Add in the nutmeg and cream stirring though until well combined and serve.

Recipes Notes:

Þ You can use any variety of pumpkin. I prefer about 1kg of butternut and 500g of jap pumpkin

Þ Picture shown with an additional tablespoon thickened cream stirred through

Þ For a healthier alternative to cream you can use 1 cup of natural yoghurt

Þ Store covered in the fridge for a maximum of 3 days

Þ 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.

Pumpkin and Cherry Tomato Mini Quiches

Makes: 36

Ingredients:

• 3 sheets frozen shortcrust pastry, defrosted
• 100g pumpkin, finely diced
• 1 punnet cherry tomatoes, diced
• 1 cup grated cheese
• 3/4 cup wholemeal plain flour
• 6 eggs
• 1/2 cup milk

Method:

• Preheat the oven to 180 degrees Celsius
• Place all the ingredients except eggs and milk into a large mixing bowl and mix well
• In a separate mixing bowl crack all the eggs and add the milk 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 a maximum of 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.

C4K Potato Bake

Serves: 6-8

Ingredients:

• 6-8 large potatoes
• 1 small sweet potato
• 1 large onion, finely diced
• 150g bacon pieces
• 1 portion of C4K Kitchen’s French Onion Soup Mix
• 1 tablespoon minced garlic
• 300ml sour cream
• 300ml light thickened cream

Method:

• Preheat the oven to 150 degrees Celsius
• Peel and cube the potato and sweet potato and place in a lasagne dish, stir through the diced onion and bacon pieces until well combined
• In a small mixing bowl combine the remaining ingredients, mix well and pour over the ingredients in the lasagne dish stir to ensure all the potato pieces are well coated
• Bake in the oven for 90 minutes, stirring ever 30 minutes.

Recipe Notes:

Þ Sweet potato is optional

Þ If you prefer to have a more traditional potato bake with sliced potatoes you are able to do this. The C4K Potato Bake recipe has cubed potatoes as it enables you to stir the potatoes which helps the potatoes cook evenly during the slower cooking process

Þ If you want a cheesy top on your potato bake add 1 cup of grated cheese in the last 30 minutes cooking time

Þ Store covered in the fridge for a maximum of 3 days

Þ 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.

Strawberry Jelly Cheesecake

Makes: 1 x 20cm round Cheesecake

Base Ingredients:

• 250g milk arrowroot biscuits
• 80g butter, melted
• 1/2 teaspoon cinnamon sugar

Filling Ingredients:

• 2 x 250g blocks cream cheese, softened
• 1/2 cup caster sugar
• 300ml thickened cream
• 2 teaspoon vanilla essence
• 1 tablespoon gelatine

Jelly Ingredients:

• 1 x 250g punnet strawberries
• 1 tablespoon maple syrup
• 1 tablespoon gelatine powder

Method:

• To make the base, place the biscuits in a food processor and blend until it resembles breadcrumbs
• Stir through the melted butter and cinnamon sugar until the biscuits are well coated
• Spread the mixture evenly over the bottom of a lined 20cm springform pan and pack down firmly using the base of a drinking glass.
• Place in the fridge while you prepare the filling.
• To prepare the filling place the cream cheese, caster sugar and 1 teaspoon of boiling water in a mixing bowl and beat together until light and fluffy
• Add in the vanilla essence and beat very well then set aside
• In another mixing bowl using the beaters to whip the cream for 3-5 minutes or until light and airy and set aside
• Place 1/4 cup of room temperature water in a glass jar and sprinkle the gelatine on top, put the jar in a heatproof bowl and fill the bowl with boiling water and stir until the gelatine is dissolved.
• Use a spatula to gently fold through the gelatine mixture into the cream cheese mixture until well combine
• Finally fold through the whipped cream through the cream cheese mix until well combined and then spread the mixture evenly over the biscuit base and return to the fridge to set for at least 1 hour before you prepare your jelly topping.
• To make the strawberry jelly using half of the strawberries slice them into about 2mm slices and set aside
• Chop the remaining strawberries and place in a food processor with the maple syrup and blend until smooth
• Add in 1 1/4 cups boiling water and whisk together
• Place 1/4 cup of room temperature water in a glass jar and sprinkle the gelatine on top, put the jar in a heatproof bowl and fill the bowl with boiling water and stir until the gelatine is dissolved
• Whisk the gelatine water into the strawberry jelly until well combined
• Very gently pour 1/2 of the jelly mixture over the top of your cheesecake
• Lay the slice strawberries as you want them to set and then finally very gently pour in the remaining jelly mixture over the top
• Place in the fridge to set overnight before serving.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 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.

Pork Meatballs in Chicken Broth

Serves: 4-6

Broth Ingredients:

• 500g of 3 joint chicken wings
• 1 tablespoon chicken stock powder
• 2 litres water
• 2 carrots
• 1 celery stalk
• 1 zucchini
• 200g sweet potato
• 1 bunch bok choy or other Asian greens

Meatballs Ingredients:

• 500g pork mince
• 1 teaspoon ground ginger
• 1 teaspoon minced garlic
• 1 egg yolk
• 2 teaspoons corn flour
• 1 tablespoon oyster sauce
• 450g thin hokkien noodles

Method:

• Add the water, chicken stock pots and the chicken wings to a large stock pot and simmer covered for an hour
• Check the stock level is similar to when first started, if not top up with some additional water
• Add in the diced carrot, celery, zucchini, sweet potato, broccoli, the finely chopped bok choy stems and the oyster sauce then simmer for another hour Note: For timing purposes it would be best to start making and preparing your meatballs during this hour
• Ten minutes before serving remove the chicken wings from the stock and add the shredded bok choy leaves, taste test to see if seasoning is required Note: It is optional to remove the chicken meat from the wings and add back into the broth.
• To make the meatballs add all the ingredients, except the noodles into a mixing bowl and use your hand to mix well
• With damp hand roll tablespoons full of mixture into balls, place them on the plate, cover and refrigerate for 30 minutes
• Heat about 2 tablespoons of rice bran oil in a heavy based frying pan and cook the meatballs in batches for about 4 to 6 minutes until browned all over and cooked through. If needed you can use more rice bran oil for the frying pan for each new batch of meatballs.
• Boil the kettle and cover the noodles with boiling water, stand for about 3 minutes using a fork to separate noodles.
• Place the noodles evenly between the serving bowls, top evenly with the pork meatballs and finally ladle the soup over to serve.

Recipe Notes:

• Store covered 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.

Pork Chow Mein

Serves: 4

Ingredients:

• 500g pork mince
• 1 onion, diced
• 1 tablespoon minced garlic
• 2 carrots, diced
• 1 zucchini, diced
• 1 red capsicum, diced
• 2 celery stalks, diced
• 1 teaspoon chicken stock powder
• 1/4 cup oyster sauce
• 1 1/2 tablespoons soy sauce
• 1/2 head Chinese cabbage or Wombok
• 200g packet thin egg noodles

Method:

• Place the noodles in a heatproof bowl, cover with boiling water, stand for 2 minutes until just tender. Drain and separate the noodles and set aside
• Heat 2 tablespoons of rice bran oil or sesame oil in a wok or heavy based saucepan, add in the pork mince and stir fry breaking up the mince as you fry for about 5 minutes or until browned off
• Add the garlic and the diced vegetables and stir fry these vegetables for about 5 minutes until the vegetables start to soften
• Add the stock pot, oyster sauce, soy sauce & 1 cup of water to the frying pan/wok and bring to the boil. Once boiling add in the noodles and the shredded Chinese cabbage
• Simmer until the cabbage wilts then serve.

Recipe Notes:

• The pork mince is easily interchangeable for any other type of mince for the same delicious results.
• Store covered in the fridge 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.