Pork and Apple Meat Muffins

Serves: 4-6

Ingredients:

• 500g pork mince
• 4 apples, peeled, cored and grated
• 1 onion, finely diced
• 1 tablespoon minced garlic
• 200g stuffing mix (or breadcrumbs)
• 1 teaspoon ground sage
• 1 egg
• 200ml apple juice

Method:

• Preheat your oven to 180 degrees Celsius and prepare a muffin tray by greasing the muffin cups well with the rice bran oil spray
• Add all the ingredients, except the apple juice into a bowl and use your hands to combine it very well
• Divide the mixture evenly into the 12 muffin cup, make a small well in the centre of each of the meat muffins
• Pour the apple juice evenly into each of the centre wells
• Bake for 25-30 minutes.

Recipe Notes:

• 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.

Montreal Bagels

Makes: 12

Ingredients:

• 1 1/2 cups water
• 2 tablespoons sugar
• 3 tablespoons canola oil
• 8g dried yeast
• 1 small egg, lightly beaten
• 1 tablespoon powdered milk
• 4 1/2 cups white bread flour
• 1 teaspoon salt
• 1/2 cup sesame or poppy seeds
• 6 litres of water
• 1/3 cup honey

Method:

• In a large bowl stir together the warm water, sugar, oil, yeast, egg and powdered milk, allow to sit for 2 minutes until the yeast starts to activate by bubbling on the surface
• Stir in the salt and 1 cup of the flour and mix well
• Gradually add in more flour until it is enough to make a soft dough
• Knead the dough for 10-12 minutes adding extra flour as needed
• When the dough is firm and smooth cover with the inverted bowl and sit for 10-20 minutes
• Divide the dough into 12 equal portions, keep the portions you are not working with under the inverted bowl
• Roll the portion of dough into a 20-25cm rope and curl the rope around your hand to make a bagel shape, dab your finger in some water and touch each end of the rope and seal the dough but pushing together and twisting slightly and place of a lightly floured clean and dry surface
• Repeat for the other 11 portions
• Cover the bagels loosely with glad wrap and allow to rise for 30-40 minutes
• Preheat your oven to 220 degrees Celsius (200 degrees Celsius for fan forced) and line two baking trays with baking paper
• Fill a stock pot with the water and add the honey and bring to the boil
• When boiling drop 2 bagels in for 45 seconds, flip the bagels over and leave in the pot for another 45 seconds.
• Remove and drain by sitting on a clean tea towel, sprinkle both sides liberally with sesame/poppy seeds and place on the baking tray
• Repeat will all the bagels
• Bake for 20 minutes, turning them once 10 minutes into the cooking process

Thermo-cooking method:

• In a large bowl stir together the warm water, sugar, oil, yeast, egg and powdered milk [Speed 2, 37 degrees, 20 seconds]
• Allow to sit for 2 minutes until the yeast starts to activate by bubbling on the surface
• Stir in the salt and 2 cup of the flour [Speed 6, 10 seconds]
• Add in another 2 cups of flour [Speed 6, 10 seconds]
• Add in 1/2 cup of flour [Speed 1, 10 minutes]
• Remove the dough from the jug and lightly knead to bring together and cover with an inverted bowl and sit for 10-20 minutes
• Divide the dough into 12 equal portions, keep the portions you are not working with under the inverted bowl
• Roll the portion of dough into a 20-25cm rope and curl the rope around your hand to make a bagel shape, dab your finger in some water and touch each end of the rope and seal the dough but pushing together and twisting slightly and place of a lightly floured clean and dry surface
• Repeat for the other 11 portions
• Cover the bagels loosely with glad wrap and allow to rise for 30-40 minutes
• Preheat your oven to 220 degrees Celsius (200 degrees Celsius for fan forced) and line two baking trays with baking paper
• Fill a stock pot with the water and add the honey and bring to the boil
• When boiling drop 2 bagels in for 45 seconds, flip the bagels over and leave in the pot for another 45 seconds.
• Remove and drain by sitting on a clean tea towel, sprinkle both sides liberally with sesame/poppy seeds and place on the baking tray
• Repeat will all the bagels
• Bake for 20 minutes, turning them once 10 minutes into the cooking process

Recipe Notes:

• This recipe is based on the following recipe however I have altered as I am incapable of following a recipe:
  http://www.food.com/recipe/montreal-bagels-35261
• Store in an airtight container for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months

Different ways to serve your bagels:

Straight out of the oven with butter

Classic Cream Cheese

Pulled pork with gravy

Cream cheese, bacon and tomato

Crispy bacon and BBQ sauce

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 Uglies

Makes: 12

Ingredients:

• 1 x 250g punnet of strawberries, diced
• 1 mashed ripe banana
• 1 tablespoon maple syrup
• 3/4 cup almond meal
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 3/4 cup natural or Greek Yoghurt

Method:

• Preheat your oven to 180 degrees Celsius and line a baking tray with baking paper
• Mix the strawberries, bananas and maple syrup together so well combined
• Stir through the almond meal, coconut flour and baking powder until fully mixed
• Add in natural yoghurt and mix through until you get a thick batter, if the batter is dry and not coming together add in some additional yoghurt
• Dollop the mixture onto the prepared tray and cook for 20 minutes until golden
• Allow to cool completely on the baking tray for at least 15 minutes before moving to a wire rack.

Recipe Notes:

• The Strawberry Uglies are a lot softer and crumblier than previous uglies due to their gluten free nature.
• Store covered in an airtight container 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.

Much to my surprise my detox is no where near as severe as last time I went though it! Headache has eased up and I’m a bit cranky and tired but sooooooo much more bearable than last time.

I do now remember my ongoing battle 🙂

Beef Pho

Serves: 4

Ingredients:

• 2 litres C4K Kitchen’s Beef Stock or store bought stock
• 5cm piece of ginger, thickly sliced
• 4 cloves garlic, thickly sliced
• 1 large onion, thickly sliced
• 1 cinnamon quill
• 3 star anise
• 1/3 cup fish sauce
• 2 tablespoons caster sugar
• 375g flat rice noodles
• 400g beef eye fillet, very thinly sliced
• 1 cup bean sprouts
• 2 springs onions, sliced
• 1 red long chilli sliced
• 1/3 cup shredded fresh coriander

Method:

• Place the stock, ginger, garlic, onion, cinnamon, star anise, fish sauce and caster sugar into a soup pot and bring to the boil. Cover and reduce to a low heat and simmer for 20 minutes
• Prepare the rice noodles in accordance with the instructions on the packet
• Strain and discard all the solids, return the liquid to the soup pot and bring to the boil
• Divide the noodles between the 4 serving bowls, top equally with the bean sprouts and the finely sliced beef
• Pour the boiling soup over the top of the beef across all bowl
• Finally top with the spring onion, chilli and coriander
• Serve immediately.

Recipe Notes:

• Store covered in the fridge for the 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.

Turkey Meatloaf

Serves: 4-6

Ingredients:

• 500g turkey mince
• 1 onion, peeled and quartered
• 1 zucchini, roughly chopped
• 1 red capsicum, roughly chopped
• 1 tablespoon minced garlic
• 1 teaspoon chicken stock powder
• 2 eggs
• 1 cup panko breadcrumbs or C4K Kitchen’s Fresh Breadcrumbs

Method:

• Preheat your oven to 180 degrees Celsius and line a loaf tin with baking paper
• Place the onion, zucchini and capsicum in a food processor and blend until rice like texture, remove and place in a mixing bowl
• Add in the remaining ingredients and use your hands to mix the ingredients together.
• Place the meatloaf mixture into the prepared tin compacting well
• Cover the top loosely with alfoil and bake for 30 minutes in the oven
• Remove the alfoil and bake for another 30 minutes
• All to sit for 10 minutes before removing from the tin and slicing.

Thermo-Cooking Method:

• Preheat your oven to 180 degrees Celsius and line a loaf tin with baking paper
• Place the onion, zucchini and red capsicum in the jug, Speed 5, 5 second
• Place all remaining ingredients into the jug, Speed 2, 30 second
• Place the meatloaf mixture into the prepared tin compacting well
• Cover the top loosely with alfoil and bake for 30 minutes in the oven
• Remove the alfoil and bake for another 30 minutes
• All to sit for 10 minutes before removing from the tin and slicing.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 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.

C4K Chocolate Mud Cake

Makes: 1 x 20cm round cake

Ingredients:

• 250g butter
• 200g dark chocolate melts
• 375ml chocolate milk
• 220g caster sugar
• 175g plain flour
• 1 teaspoon baking powder
• 3 tablespoon cocoa powder
• 2 large eggs
• 2 teaspoons vanilla essence

Ganache Ingredients:

• 100g dark chocolate melts
• 1/2 cup cream

Method:

• Preheat oven to 200 degrees Celsius (180 degrees Celsius fan forces) and completely line and grease a 20cm round springform tin
• In a saucepan over a low heat melt the butter, chocolate melts and the chocolate milk together, whisk continually until smooth and the chocolate is melted
• Add the sugar and stir until completely dissolved and transfer the chocolate mixture to a heat proof bowl
• Sift the flour, baking powder and cocoa powder into the chocolate mix and whisk through until smooth and well combined
• In a small jug lightly whisk together the eggs and vanilla and the whisk through the chocolate mixture whisking as you are pouring in and continuing to whisk for another 30 seconds until smooth and well combine, the batter will be very runny
• Pour the batter into the prepared cake tin and cook for 60 minutes or until cake skewer comes out clean
• Allow the cake to cool completely in the tin before trying to remove
• To prepare the ganache place the cram in a small saucepan and over low heat until heat until it is just about to boil
• Add in the chocolate melts, stir through and then turn the heat off the stove
• Continue to stir until it is glossy and the chocolate is fully melted
• Pour the ganache into a heat proof container and place in the fridge until starts to thicken
• When the ganache is thick and gloss remove the cake from the tin and place on a wire rack and evenly pour the ganache over the top of the cake and ensuring it runs down the sides of the cake for a beautiful glossy smooth finish
• Leave as is or top with some fresh strawberries as seen in the picture.

Recipe Notes:

• To be stored in an air tight container and kept below 27 degrees and to be consumed within 5 days
• The cake is able to be frozen, however not the ganache and to be 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.

Belgian Waffles

Makes: 16 standard sized or 32 mini sized waffles

Ingredients:

• 2 cups plain flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 eggs, separated
• 1/2 cup oil
• 2 cups milk

Method:

• Sift all the dry ingredients together into a large mixing bowl
• In a small bowl use your electric beaters to beat the egg whites until you have stiff peaks
• In a small jug very lightly whisk together the egg yolks, milk and oil and then stir this through the dry ingredients to mix well
• Finally fold through the beaten egg whites very gently with a spatula
• Cook your waffles in your waffle maker as per standard instructions

Recipe Notes:

•  The pictured waffles are mini waffles served with vanilla ice-cream, fresh strawberries and a drizzle of chocolate ganache
• Store covered in an airtight container under 27 degrees for the maximum of 3 days
• This recipe is freezer friendly to be consumed with 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.

Chelsea Buns

Makes: 9-12, depends on the size you want

Ingredients:

• 350g plain flours
• 50g sugar
• pinch salt
• 10g dry yeast
• 50g butter, cubed
• 1 egg, lightly beaten
• 100ml lukewarm milk
• 50ml lukewarm water
• 150g mixed dried fruit or sultanas
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3 tablespoons C4K Kitchen’s Raspberry Chia Jam
• 1 tablespoon honey

Icing Ingredients:

• 125g butter
• 1/2 cup icing sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons boiling water
• 1 tablespoon room temperature water

Method:

• Mix flour sugar, salt and yeast in a large mixing bowl and use your fingertips to rub the butter in, then add in the fruit and spiced and stir through well
• Continue to mix while you stir through the egg and milk into the dry ingredients.
• Add the water as necessary to form a smooth dough
• Knead the dough for 10 minutes until smooth and elastic. Cover the bowl with greased plastic wrap and leave in a warm place to rise for 30-45 minutes
• Knock down the dough and roll out to 30 x 25cm rectangle and evenly spread the jam over the dough
• Loosely roll the dough and cut into 9-12 equal portions and arrange the scrolls laying with scroll upwards on 2 baking trays lined with baking paper
• Covered with glad wrap and leave to rise for 30-45 minutes
• Preheat the oven to 190 degrees Celsius (170 degrees Celsius for fan forced)
• Bake for 20 minutes until golden
• Remove from the oven and immediately brush with honey to give them a delicious glaze.
• To make the frosting, mix the warm and room temperature water and set aside
• Cream the softened butter and icing sugar together until light, pale and fluffy and then beat in the vanilla.
• Gradually add the warm water, one teaspoon at a time beating very well between additions until you have your desired consistency
• Either spoon or pipe on top of your buns for a deliciously frosted Chelsea bun

Recipe Notes:

• Store in an airtight container below 27 degrees 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.

Owwww…..let the detoxing begin!

I am not a very nice person today so I wouldn’t recommend crossing me or my epic headache!

Time to increase my water intake and have a couple of these little babies to help flush all that nasty crap out of my body!!

  
Yep……I’ve got this! Short term pain, long term gain !