Oven Baked Wedges

Serves: 4

Ingredients:

• 600 – 700g potatoes
• 2 tablespoons rice bran oil
• 1 tablespoon mixed herbs
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon celery salt

Method:

• Preheat the oven to 180 degrees Celsius
• Cut up the potatoes into wedges and place in a microwave safe plastic container
• Microwave the wedges on high In the plastic container for 5 minutes, do not add any liquid or place a lid on the container
• Sprinkle the herbs and spices evenly over the potato wedges once they came out of the microwave and spray generously with rice bran oil spray, toss well until the wedges are all well coated
• Spread 2 tablespoons of rice bran oil evenly over the bottom of a baking dish and place the wedges evenly in the baking tray.
• Bake in the oven for 25-35 minutes until golden brown, throughout the cooking process use a spatula under the wedges to ensure the wedges don’t stick to the bottom and to turn the wedges for even cooking.

Recipe Notes:

• You can pre-prepare these wedges and freeze for a later date after you have microwaved and coated with herbs & spice to replicate store bought frozen wedges
• Delicious served on their own with sour cream and sweet chilli sauce or a yummy side to any dish.
• This recipe 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.

IsaMousse

Makes: 1 portions

Ingredients:

• 5 ice cubes
• 2 scoop Chocolate IsaLean powder
• 60ml water
• 1 tablespoon low fat natural yoghurt
• 1/2 Slim cake

Method:

• Place the ice cubes, powder, water and yoghurt into your IsaLean blender cup and blender for 30 seconds until thick and smooth
• Pour into a bowl and serve with a 1/2 crumbled slim cake on the top to add some texture
• Enjoy what seems delicious to be healthy.

Recipe Notes:

• Store any extra in the freezer for the maximum of 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.

Lemon Rice Pilaf

Serves: 4-6

Ingredients:

• 3 1/2 cups chicken stock
• 1 small onion, finely diced
• 1 large carrot, grated
• 1 bunch spring onion (including stems), chopped
• 1 1/2 cups white jasmine or basmati rice, rinsed
• 1 small lemon

Method:

• Place the stock in a saucepan that has a lid that firmly seals and bring to the boil
• Once boiling reduce the heat to a simmer and add in the vegetables, simmering for about 2-3 minutes to allow them to slightly soften
• Add in the rinsed rice and stir well, place the lid on the saucepan and simmer for 10 minutes
• After 10 minutes, remove the lid and stir through the juice and lemon rind from one small lemon, stir quickly and replace the lid and remove from the heat
• Allow the rice to sit for 10-15 minutes and then use a fork to fluff up the rice and serve immediately.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly to be consume 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.

Salmon Quinoa Cakes

Makes: 8

Ingredients:

• 400g can pink salmon, drained and flaked
• 400g sweet potato
• 1 cup cooked quinoa
• 1 small onion, finely dice
• 1/3 cup fresh coriander shredded
• 1 teaspoon freshly grated ginger
• Juice from 1/2 lime
• 1 egg

Ingredients:

• Place the sweet potato unpeeled into the microwave and cook on high for 5-8 minutes or until cooked through
• Remove from the microwave and allow to cool slightly, approximately 5 minutes
• Once cool enough to handle peel off the skin and use a fork to mash the sweet potato
• Add in all of the remaining ingredients into the mixing bowl and mix until well combined
• Get a piece of glad/plastic wrap about 15cm square and place 1/8 of the mixture in the middle of the wrap, grab all of the corners of the wrap and bring together to form the mixture into a patty shape, twist the glad wrap to seal and set aside, repeat this process 7 more times until you have 8 individually salmon quinoa cakes
• Place the salmon quinoa cakes in the fridge for a minimum of 1 hour
• When ready to cook heat 2 tablespoons rice bran oil in the base of a heavy based frying pan over a medium-high heat.
• Unwrapped and place half of the salmon cakes in, making sure there is plenty of room between them and cook for about 4-5 minutes until golden brown
• Gently flip the cake over and cook the other side for another 4-5 minutes
• Remove and loosely cover with alfoil while you repeat the cooking process with the remaining cakes.

Recipe Notes:

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

C4K Fried Rice

Serves: 4-6

Ingredients:

• 2 eggs, lightly beaten
• 1 tablespoon milk
• 2 cups cooked, 1 day old rice
• 3/4 cup bacon pieces or left over roast meat
• 1/2 cup chopped onion
• 1/2 cup diced carrots
• 1/2 cup corn kernels
• 1/2 cup frozen peas
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce
• 1 teaspoon rice wine vinegar

Method:

• Lightly beat the egg and milk together and season with salt and pepper
• Heat a heavy based frying pan over a medium heat and spray liberally with rice bran oil spray, evenly spread the egg mixture over the bottom off the pan
• Cook for approximately 2-4 minutes or until the edges are starting to curl inward, gently flip the egg over as a whole and cook for another 1 minute
• Starting one side roll the egg until completely rolled into a cigar shape and remove from the frying pan and set aside
• Heat 1 tablespoon of rice bran oil or sesame oil in the same frying pan and add in the garlic and onion sautéing for about 2 minutes until the onion starts to soften
• Add in the bacon and the remaining vegetables and sauté for about 5 minutes until they slightly soften
• Add in the rice mixing well to ensure the vegetables are evenly spread throughout the rice
• Roughly slice the egg roll in all directions, add the chopped egg with the soy sauce and the rice vinegar and mix until well combined
• Allow the rice, sauces and egg to come to temperature before serving.

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.

Oven Baked Cinnamon Donuts

Makes: depends on size of your donut baking tray

Ingredients:

• 1 cup plain flour
• 1/2 cup caster sugar
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1 teaspoon vanilla essence

Topping Ingredients:

• 50g butter, melted
• 1/4 cup caster sugar
• 1 teaspoon cinnamon

Method:

• Preheat your oven to 180 degrees Celsius
• Place all ingredients into a mixing bowl and whisk together until well combined
• Spray your donut tray and/or your mini muffin tray (if making donut holes) well with rice bran oil spray
• Fill the trays 3/4 full with the donut batter
• For Mini Donuts & Donut holes cook for approximately 15 minutes for full sized donuts cook for approximately 20-25 minutes or until a toothpick comes out clean when tested through the centre
• When cooked remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack.
• Once cooled either dip half or roll the entire donut into the melted butter very quickly and then dip into the caster sugar & cinnamon mix to give that delicious cinnamon donut finish.

Recipe Notes:

• Store in an airtight container for a maximum of 3 days
• This recipe is freezer friendly to be consumer 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.

Orange Marmalade

Makes: approximately 2 cups

Ingredients:

• 6 large oranges
• 1/2 cup water
• 3/4 cup caster sugar
• 1/2 cup honey or rice malt syrup

Method:

• Peeled and roughly chop the oranges and place in a saucepan with the water and simmer for 20-30 minutes
• Either use a potato masher or blend the simmered orange mixture to get to your preferred consistency and return to the saucepan
• Add in the sugar and honey into the sauce and stir well
• Boil rapidly for 15-20 minutes, allow to cool in the saucepan before transferring to a air tight container.

Recipe Notes:

• Store in an airtight container for the maximum of 14 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.

Nutella Dip

Ingredients:

• 1 cup natural or Greek yoghurt
• 1/2 cup Nutella

Method:

• Place all ingredients into a food processor and blend until well combined and perfectly smooth.

Recipe Notes:

• Store in an airtight container for the 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.

Nanna’s Weetbix and Fruit Cake

Makes: 1 x 20cm cake

Ingredients:

• 4 weetbix biscuits
• 3/4 cup chopped dried apricots
• 3/4 cup sultanas
• 1/2 cup raw or brown sugar
• 2 cups milk
• 2 cups SR flour

Method:

• In a mixing bowl, crush the weetbix and add the apricots, sultanas, sugar and milk, stir well to combine and soak for a minimum of 2 hours
• Preheat the oven to 150 degrees and prepare a square 20cm cake tin by greasing and lining with baking paper
• Add the SR flour to the soaked mix and to combine very well
• Pour the batter into the prepared tin
• Bake for 45 minutes or until a cake skewer comes out clean.

Recipe Notes:

• To make the recipe refined sugar free the sugar can be replaced with either 1/2 cup apple sugar or 1/4 cup honey
• Any dried fruit combination can be used to total 1 1/2 cups dried mixed fruit
• Should you add in seeds and nuts to this recipe do not include them until after the fruit has soaked.
• Store in an airtight container below 27 degrees for the maximum of 5 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.

Fruit Filled Cereal Bars

Makes: 24

Ingredients:

• 100g rolled oats
• 100g unprocessed bran
• 40g coconut flour
• 200g plain flour
• 1 teaspoon baking powder
• 30g coconut sugar
• 3 eggs
• 140g butter
• 1 teaspoon vanilla essence
• 1 tablespoon honey

• 6 apples
• 2 tablespoons C4K Kitchen’s Raspberry Chia Jam (optional)
• 1 tablespoon chia seeds

Method:

• Place the oats and bran in a food processor and process until it resembles a coarse flour like texture.
• Add in both flours and the baking powder and process for a further 10 seconds until well combined, set this mixture aside until later.
• Using your electric beaters to cream together the butter and sugar until white and fluffy, approximately 3-5 minutes
• Add in the eggs one at a time ensure fully combined before adding in the next egg followed by the vanilla and the honey until well combined
• Gradually add in the dry mixture ensuring well combined before adding in more and scraping down the side of the bowl with a spatula regularly
• Once all of the dry mixture has been added it should stick together when squash between your fingers
• Turn the dough out onto a lightly floured clean surface and knead the dough gently to bring together
• Wrap the dough in an air tight glad wrap ball and place in the fridge while you prepare the filling.
• To prepare the filling – peel, core and dice the apples and place in a small saucepan with a tablespoon of water and simmer for 10-15 minutes until soft, mash the apples using a fork and stir through the C4K Kitchen’s Raspberry Chia Jam and the chia seeds and set aside until you are ready to start constructing the bars
• Preheat your oven to 170 degrees Celsius (150 degrees Celsius for fan forced oven) and line 2 baking trays with baking paper.
• Separate your dough into 4 portions to make it easier to work with and use your rolling pin on a lightly floured surface to roll the dough out into a rectangle shape about 8cm wide and about 1/2cm thick
• Use a pizza cutter to cut off the excess on all 4 sides to have 1 large skinny rectangle and then use your pizza cutter to cut 6 equal sections
• Place 1 tablespoon of the filling onto of the dough sections about 1/3 across and then fold the dough over, use your fingers to seal the 2 sections of dough together and use your pizza cutter to slice the smallest amount off the join for an even finish
• Repeat this for the other 5 dough sections and then repeat with the other 3 sections of dough until you have 24 fruit filled bars
• Place the fruit filled bars evenly on the prepared baking tray and then bake in the preheated oven for approximately 17 minutes until golden
• Allow to cool on the tray for about 5 minutes before moving to a wire rack to completely cool.

Thermo-cooking method:

• Add oats and bran into the jug, Speed 9; 20 seconds
• Add both flours and the baking powder, Speed 6; 5 seconds
• Set aside
• Reuse jug as is to cream butter, vanilla and sugar, Speed 6; 30 seconds.  Scrape down the side with a spatula, Speed 6; 30 seconds.
• Add in eggs and honey, Speed 3; 30 seconds
• Remove the cap from the lid and set the device Speed 2; 3 minutes, gradually add in the dry ingredients until well combined
• Finally knead your dough – Speed 6; 30 second, after 10 seconds gradually reduce the speed to 1
• The dough is ready when it sticks together when squash between your fingers
• Turn the dough out onto a lightly floured clean surface and roll into a ball
• Wrap the dough in an air tight glad wrap ball and place in the fridge while you prepare the filling.
• Reuse the jug as is, place the apples into the jug, Speed 1, 100 degrees, 15 minutes
• Process the apple (Speed 6; 10 seconds, scrape down the side of the bowl, Speed 6;10 seconds)
• Add in the C4K Kitchen’s Raspberry Chia Jam and chia seed (Speed 1; 10 second)
• The filling is now ready for you to construct your fruit filled bars
• Preheat your oven to 170 degrees Celsius (150 degrees Celsius for fan forced oven) and line 2 baking trays with baking paper.
• Separate your dough into 4 portions to make it easier to work with and use your rolling pin on a lightly floured surface to roll the dough out into a rectangle shape about 8cm wide and about 1/2cm thick
• Use a pizza cutter to cut off the excess on all 4 sides to have 1 large skinny rectangle and then use your pizza cutter to cut 6 equal sections
• Place 1 tablespoon of the filling onto of the dough sections about 1/3 across and then fold the dough over, use your fingers to seal the 2 sections of dough together and use your pizza cutter to slice the smallest amount off the join for an even finish
• Repeat this for the other 5 dough sections and then repeat with the other 3 sections of dough until you have 24 fruit filled bars
• Place the fruit filled bars evenly on the prepared baking tray and then bake in the preheated oven for approximately 17 minutes until golden
• Allow to cool on the tray for about 5 minutes before moving to a wire rack to completely cool.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 5 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.