Hummus

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 2 garlic cloves, crushed
• 100ml extra virgin olive oil
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• Juice from 1 lemon
• 1/2 cup water

Method:

• Place all ingredients, except the water into a food processor and blend until well combined
  • Thermo-cooking (Speed 10 – 6 seconds, scrape down the bowl with a spatula, Speed 6 – 10 seconds)
• Add in the water 1/4 cup at a time and blend until you have nice smooth consistency.

Recipe Notes:

• Store in an airtight container for a maximum of 2 weeks
• 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.

Hot Cross Buns

Makes: 12

Ingredients:

• 1 tablespoon & 1/2 cup caster sugar
• 2 tablespoons dried yeast
• 1 cup milk, room temperature
• 75g butter, melted
• 1 egg, lightly beaten
• 4 cups plain flour
• 2 teaspoon cinnamon
• 1 teaspoon all spice
• 1/2 teaspoon nutmeg
• 1 1/2 cups sultanas

Cross Ingredients:

• 1/2 cup plain flour
• 1/3 cup water

Glaze Ingredients:

• 1/3 cup caster sugar
• 1/3 cup water
• 1 tablespoon apricot jam

• Place 1 tablespoon of sugar and pinch of salt in 1/2 cup warm water, sprinkle the yeast over the top and stand for 7 minutes until yeasts is bubbling and activated
• Combine the yeast mix with milk, butter and egg stirring well
• In another mixing bowl mix together the sugar, flour, spices and fruit and mix well, pour in the wet mixture and stir with a wooden spoon until combined and a course dough is formed
• Turn the dough onto lightly floured surface using hands knead for 10 minutes until smooth and elastic, add more flour if needed but be careful about adding too much or it will cause the buns to be tough
• Place dough in a large greased bowl, turning the dough in the bowl so its lightly coated in oil, cover the bowl with plastic wrap and set in a warm area for about 90 minutes or until doubled in size
• Punch the dough down gently to deflate then turn onto a floured surface and pat into a rectangle shape and cut into 12 equal portions
• Roll each portion into a ball then place them on a lined tray about 6cm apart. Cover loosely with tea towel and stand for 60 minutes or until doubled in size
• Preheat oven to 200 degrees Celsius, carefully move the buns to a lined baking tray spaced slightly apart
• To prepare the crosses for the top of the buns, combine flour and water in a small bowl and stir until smooth
• Place the mixture into a piping bag and pipe the cross shape across the buns
• Place the tray into the oven and bake for 20 minutes or until golden brown and well risen
• Turn onto a wire rack to cool
• To finish off the hot cross buns with a delicious glaze, mix all the glaze ingredients into a small microwave safe bowl and microwave for 90 second at 30 second intervals stirring well at each interval
• Use a pastry brush to liberally spread the glaze over the top of the buns and allow the glaze to set before transferring to a airtight container.

Recipe Notes:

• Store in an airtight container 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.

Honey Soy Drumsticks with Roast Sweet Potato Mash

Serves: 4

Marinade Ingredients:

• 1/2 cup soy sauce
• 1/3 cup honey
• Juice of 1 lemon
• 2 tablespoon minced garlic
• 2 tablespoons olive oil

Ingredients:

• 12 chicken drumsticks
• 500-600g sweet potato
• 2 tablespoons butter
• 100ml milk
• Salt and pepper, to taste

Method:

• The night before you want to cook this dish, or a minimum of 4 hours before mix all of the ingredients together in a jug and whisk until well combined
• Place the chicken in a dish and pour the mixture over the chicken drumsticks, turning all of the drumsticks to make sure they are full coating in the mixture. Cover with a lid or with glad wrap and refrigerate until you are ready to cook
• Preheat your oven to 180 degrees Celsius
• Place the drumsticks in a roasting tray pouring the extra marinade mixture over the top of the drumsticks
• While putting the chicken into the oven also place the sweet potatoes in the oven, unpeeled directly only the oven rack.
• Roast the chicken for 45-60 minutes, basting with the marinade and turning the drumsticks every 15 minutes, the chicken is cooked when the juices are clear when piercing the thickest part of the drumstick
• Remove the sweet potatoes after about 40 minutes or when they are cooked through. Set aside to cool for a few minutes.
• Once the sweet potatoes are cool enough to handle remove the skin and put the roasted flesh into a flat bottomed bowl
• Mash the sweet potato using a potato masher or a fork, add in the butter and milk as well as salt and pepper to taste.
• Serves with fresh steamed beans

Recipe Notes:

• Store covered in the fridge for the maximum of 2 days
• The drumsticks 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.

Honey Oat Muesli Bars/Balls

Makes: approximately 24 bars or balls, depending on final size

Ingredients:

• 1 1/2 cups toasted muesli
• 3/4 cup dried fruit
• 1/2 cup desicatted coconut
• 1/4 cup honey or rice malt syrup
• 50g butter, melted

Method:

• Process muesli, dried fruit and coconut in a food processor until finely chopped
• Using a thermo-cooking unit (Speed 10; 6 seconds then scrape down the side with a spatula, Speed 6; 10 seconds)
• Add the honey and butter and process until the mixture is very finely chopped and holds together when squeezed
• Using a thermo-cooking unit (Speed 4; 10 seconds)

To make balls

• Roll tablespoonful of the muesli mixture into balls. Place on a lined tray
• Place in the fridge for 30 minutes or until set.

To make bars

• Line a small square container with glad wrap and spread the mixture out evenly across the container and push down firmly
• Place in the fridge overnight and use a sharp knife to cut into small muesli bars

Recipe Notes:

• For a dairy free alternative use coconut oil or Nuttalex instead of butter.
• Store in an airtight container in the fridge for a maximum of 7 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.

Honey & Cornflake Cookies

Makes: approximately 18

Ingredients:

• 150g butter
• 1/2 cup honey (or rice malt syrup)
• 2 cups SR Flour
• 2 1/2 cups cornflakes

Method:

• Pre-heat oven to 180 degrees Celsius
• In a small saucepan combine together butter and honey and mix over low heat until butter is melted and well combined
• Combine flour and cornflake in a large mixing bowl and mix well. Pour over the honey/butter mixture and fold in until well combined.
• Roll into tablespoon sized balls and lay out on lined and greased baking tray. Use a fork to flatten slightly.
• Bake for 10 minutes or until golden.
• Cool on trays for a minimum of 10 minutes before moving to a cooling rack.

Recipe Notes:

• Adding in 1/2 cup of dried fruit, choc chips or a tablespoon of chai seeds to this recipe are delicious additions.
• 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.

Homemade Pizza

Serves: 4-6

Ingredients:

• 1 portion of C4K Kitchen’s “2 Ingredient Dough with C4K Twist” recipe
• 1/2 portion of C4K Kitchen’s “Mumma’s Magic Sauce” recipe
• Pizza toppings of your choice.  Picture shows: onion, ham, mushrooms, red capsicum, baby spinach, fresh tomato and shredded basil
• 2-3 cups grated cheese

Method:

• Preheat your oven to 180 degrees Celsius
• Prepare 1 recipe quantity of 2ID in accordance with the recipe
• Cut the dough into 2 portions and roll each portion out into a round shape to make your pizza base, gently place on a pizza tray and spray the top with some rice bran oil cooking spray
• Partially bake the bases or about 10 minutes (you can skip this step if you are in a hurry but your base will not be as strong and crispy)
• While you pizza bases are cooking, prepare your chosen pizza toppings
• Once the pizza bases are out allow them to cool for about 5 minutes before adding the toppings
• Firstly cover the base with Mumma’s Magic Sauce and put a small sprinkling of grated cheese over the MMS
• Then top each pizza with the prepared toppings of you choice and then top with a healthy amount of grated cheese
• Cook the pizzas for 15-20 minutes until the cheese is golden brown and bubbly.

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.

Happy Meal Hamburger

Makes: 12

Ingredients:

• 500g beef mince
• 300g pork mince
• 1 egg
• 3/4 cup stuffing mix or breadcrumbs
• 2 tablespoons Worcestershire sauce
• 1 tablespoon minced garlic

Method:

• Place all ingredients in a large mixing bowl and using your hands to mix through all the ingredients until well combined
• Shape your Homemade Happy Meal Patties into your desired shape remembering they are to be much thinner than a normal hamburger, rissole or paaty
• Cook in a hot frying pan with a little bit of oil for approximately 3 minutes each side until cooked through.

Recipe Notes:

• Þ The picture shows the Happy Meal Hamburger in a C4K Kitchen’s Wholemeal East Bake Bread Roll that has been C4K Kitchen’s Mumma’s Magic Sauce spread on both sides of the roll with the burger, grilled eye of bacon and a slice of cheese.
• 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.

Hearty Beef & Barley Soup

Serves: 6-8

Ingredients:

• 800g gravy beef or chuck steak
• 1 large onion, roughly chopped
• 2 cloves garlic, crushed
• 2 large carrots, sliced
• 2 stalks celery, sliced
• 200g pumpkin, diced
• 200g sweet potato, diced
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approx. 700-800ml)
• 1 x 400g can whole peeled tomatoes
• 1 tablespoon beef stock powder
• 3/4 cup pearl barley, rinsed

Method:

• Place all ingredients into a slow cooker and stir well.
• Cook in LOW for 8 hours or on HIGH for 4 hours.
• Serve with fresh crusty bread or C4K Kitchen’s Cheesy Garlic Pizza

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.

Hasselback Potatoes

Serves: 4

Ingredients:

• 4 medium potatoes
• 1/4 cup butter, softened
• 1 tablespoon minced garlic
• 1 tablespoon shredded parsley
• 2 teaspoons lemon juice
• 1 teaspoon celery or sea salt

Method:

• Preheat the oven to 180 degrees Celsius and line a tray with baking paper
• Use the twines of a fork to pierce all over the skins of the potatoes and place evenly on the microwave plate and microwave on high for 5 minutes
• Mix together the remaining ingredients and combine well
• Remove the potatoes from the microwave and use a sharp knife to cut about 3/4 cm apart for the length of the potato but only half way through the potato
• Evenly spread the butter mixture between the slices in the potato and then place on the prepared tray
• Bake the potatoes for 20 minutes until golden and crispy.

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.

Ham Cheese and Tomato Mini Muffins

Makes:18

Ingredients:

• 90g ham, finely shredded
• 3/4 cup grated cheese
• 3/4 cup SR flour
• 9 cherry tomatoes, halved
• 1 tablespoon Italian or flat leaf parsley, shredded
• 1/3 cup milk
• 2 tablespoon olive oil
• 1 egg, lightly beaten
• Salt & Pepper, to taste

Method:

• Preheat oven to 200 degree Celsius and prepare 2 mini muffin tray for 18 cups to be either lined with papers or very well greased
• Place SR flour and seasoning in a large mixing bowl
• In a separate bowl place egg, ham, cheddar cheese, olive oil, milk and parsley and mix until combined
• Pour the ham and cheese mixture into the flour and fold lightly until just combined.
• Spoon the mixture into prepared mini muffin pans
• Press a cherry tomato half into the top of each muffin
• Bake for 15-18 minutes or until golden.

Recipe Notes:

• Store in an airtight container below 27 degrees for 3 days
• 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.