Gnocchi

Serves: 4-6

Ingredients:

• 800g potatoes (waxy potatoes are the best)
• 1 egg, lightly beaten
• 1/2 teaspoon garlic salt
• 2 cups plain flour

Method:

• Peel and chop the potatoes into roughly 3cm sized chunks and stem them for about 15 minutes until tender. It is best to steam them rather than boil as they can be come waterlogged when boiling affecting the end outcome
• Once the potatoes are tender, use your potato masher to mash until silky smooth, do not use a stick blender to do this or it will over mash and provide the wrong consistency.
• Stir in the egg and mix well, add in 1 cup o the flour and use a wooden spoon to mix well, add the last cup of flour in at 1/2 cup intervals to allow the dough the flour to be well mixed through
• Turn the dough out onto a lightly floured clean surface very gently kneading until the dough is smooth and not sticky, if it is sticky add more flour but do not add too much or it will be combe dense
• Divide the dough into 4 portions, roll the first portion into a 2cm log and then chop the dough at 1cm intervals
• Roll each piece of dough in your lightly floured hands to form a egg shape and press down with the tip of a lightly floured fork to create each gnocchi piece, repeat with all pieces in the first portion
• Repeat with the remaining 3 portions
• To cook bring a large pot of salted water to the boil and place approximately 20 gnocchi pieces in at time and simmer for approximately 3 minutes or until the gnocchi rises to the surface, remove and repeat cooking process with the remaining gnocchi
• Serve with your choice of pasta sauce.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly, but for best result freezer before cooking the gnocchi

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.

Gluten Free Veggie Balls

Makes: approximately 30

Ingredients:

• 4 medium potatoes
• 1 heaped tablespoon minced garlic
• 1/2 medium onion, finely diced
• 1 medium carrot, grated
• 1 stalk celery, finely diced
• 1 medium zucchini, grated
• 1/2 small sweet potato, grated
• 2 tablespoons tahini
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 cup besan (chickpea) flour
• 1 cup pure rolled oats or rice (pure rolled oats seen in the picture)

Method:

• Peel and chop the potatoes into even sized pieces and place them in a saucepan and cover with salted water. Bring to the boil over medium-high heat. Reduce heat, cover and cook for 10-15 minutes until they are cooked through.
• While the potatoes are boiling, heat 1 tablespoon of rice bran oil to a large heavy based frying pan, then add the garlic, onion, celery and carrot cooking for about 4 minutes or until the onion is start to soften
• Add in the zucchini and sweet potato and continue to cook while stirring for another 3-4 minutes until onions are translucent and all vegetables are cooked through
• Stir through the Tahini and spices and remove from the heat as soon as it becomes fragrant
• Drain the potatoes and mash very well, add in the spiced vegetables and the flour, mix very well and then set aside to cool completely
• Preheat the oven to 180 degrees Celcius and line 2 trays with baking paper
• Add the rolled oats/rice to a food processor and grind until like a breadcrumb texture and set aside in a small bowl that is big enough to roll and coat the veggie balls
• Use your dampened hands to roll tablespoons full of the mixture into balls and then roll them in the oats to coat and place them on the baking tray. Repeat with the entire mixture
• Bake the veggie balls for 30 minutes or until golden brown

Recipe Notes:

• Store in an airtight container 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.

Gluten Free Thai Fish Cakes

Makes: approximately 12

Ingredients:

• 600g white fish fillets, roughly chopped
• 1/2 cup frozen green beans
• 1 1/2 tablespoons red curry paste
• 2 1/2 tablespoon rice flour
• 1 teaspoon sugar (optional)
• 1 egg
• Juice of 1 lime
• 1 teaspoon minced garlic
• 1/2 teaspoon fresh grated ginger
• 1 teaspoon fish sauce

Method:

• Place the roughly chopped fish fillets and the frozen beans into a food processor and pulse a couple times to break the two ingredients down
• Place all other ingredients into the food processor and blend for 30 seconds until well combined and the mixtures is starting to come together
• Heat a heavy based frying pan with a small amount of rice bran or sesame oil and place dollops of the mixture (about 2 tablespoons in size) and cook on 1 side for about 4 minutes until golden brown
• Flip the fish cake and cook the other side for another 4 minutes until golden and until the fish cakes are cooked through.

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.

Gluten Free, Dairy Free Chocolate Cake with Coconut Frosting

Cake Ingredients:

• 1 1/4 cups Gluten Free SR Flour
• 125g nuttalex
• 1/2 cup caster sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla essence
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon bicarb soda
• 1 cup warm coconut milk

Frosting Ingredients:

• 1 tablespoon coconut milk
• 1 tablespoon nuttalex
• 1 cup pure icing sugar

Method:

• Preheat oven to 180 degrees Celsius, grease and line with baking paper a 20cm round or 20cm square cake tin
• Use your electric beaters to beat together the Nuttalex and sugar for a couple of minutes until it becomes light and fluffy
• Add in the eggs and vanilla essence gradually until combined
• On the lowest possible speed add in the dry ingredients while continuing to beat, finally add in the warm coconut milk and beat until just combined finally use a spatula to fold the mixture by hand for 30 second to ensure all combined
• Pour mixture evenly into the prepared cake tin and bake for 35 minutes or until a cake skewer comes out clean
• Leave the cake in the tin for 15 minutes before transferring to a wire cooling rack.
• To make the frosting, use your electric beaters to beat together the Nuttalex and coconut milk until well combined
• Gradually add the icing sugar beating well and scraping down the sides of the bowl until you get the desired consistency of the frosting
• Spread the frosting evenly over the cake.

Recipe Notes:

• Store in an airtight container below 27 degrees 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.

Gluten Free Chicken Nuggets

Serves: 4

Ingredients:

• 2 chicken breasts, approximately 500g
• 2 eggs
• 1/4 cup milk
• 250g polenta
• 1 teaspoon onion salt

Method:

• Chop your chicken breasts into evenly sized nugget pieces.
• Get 2 mixing bowls, in the first whisk together lightly the 2 eggs and the milk, in the second mix together the polenta and the onion salt.
• Place 3 or 4 nuggets into the egg wash mixing so they are well coated, lift out with a fork to drain any excess egg wash and then place into the polenta mix and coat well. Repeat the process with all the nuggets until complete
• Heat about 3 tablespoons of rice bran oil in a large heavy based frying pan, place the nuggets in the pan ensuring there is gaps between the nuggets and the pan isn’t too crowded, you will need to cook the nuggets in batches
• Cook the nuggets for about 4-5 minutes each side or until golden brown and cooked through

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.

Gingerbread Cookies

Makes: approximately 36 (but will depend on the size of your chosen cookie cutter)

Ingredients:

• 125g butter, softened
• 2 1/2 cups plain flour
• 1/2 cup brown sugar
• 1 tablespoon ground ginger
• 1/2 cup treacle
• 1/2 teaspoon all spice
• 1 egg yolk
• 1/2 teaspoon bicarb soda

Method:

• Beat butter and sugar in a large bowl with an electric mixer until combined
• Beat in the treacle and egg yolks
• Finally sift in all the dry ingredients and stir until well combined
• Turn the dough out onto a lightly floured surface and knead dough until smooth, wrap in glad wrap and put in the fridge for 30 minutes.
• Preheat the oven to 160 degrees Celsius while your dough is cooling
• Roll out a portion of the dough onto baking paper until you get to your desired thickness and use a cookie cutter of your choice to make gingerbread cookies
• Bake the gingerbread cookies for about 15 minutes or until firm. You will need to watch the first batches cooking time as the time will vary depending on the size and shape of the cookie cutter used.

Recipe Notes:

• Store in an airtight container for the maximum of 7 days
• This recipe is freezer friendly for the uncooked cookie dough to be used 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.

Fruit Juice Snow Cones

Ingredients:

• 1 cup water
• 2 tablespoons white sugar
• 3 cups of fruit juice (orange & mango shown in picture)

Method:

• Bring the water and the sugar on the stove over a medium heat and bring to the boil
• Allow sugar syrup to return to room temperature and then pour in the fruit juice
• Pour mixture into a lasagne dish and place in the freezer
• After the first hour and every subsequent 30 minutes take the dish out and scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings and mixed well with the remaining liquid
• Continue to freeze and scrape every 30 minutes until no more liquid
• Serve in a snow ball or a little mount of fruit snow.

Recipe Notes:

• To be stored in the freezer in an airtight container and 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.

Fruit Choc Cookies

Makes: Approximately 30

Ingredients:

• 130g butter, softened
• 1/2 cup brown sugar
• 1 egg, lightly beaten
• 1/4 cup unsweetened cocoa powder
• 3/4 cup SR flour
• 1/2 cup plain flour
• 3/4 cup desiccated coconut
• 1 cup chopped dried apricots
• 1 tablespoon milk

Method:

• Preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper
• Cream butter and sugar until light and creamy
• Add in the lightly beaten egg and beat until smooth
• Stir in the sifted cocoa and flours, coconut and apricots with a wooden spoon and mix until a firm dough forms, if the mixture is too dry and does not come together add in the milk
• Roll tablespoons of the mixture and put onto a baking tray about 3cm apart and flatten slightly
• Bake for 15-20 minutes, allow to cool for 5 minutes on the baking tray before moving to a wire rack to cool completely

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• The uncooked cookie dough 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.

Fresh Breadcrumbs

Makes: approximately 3 cups

Ingredients:

• 8 slices of minimum 1 day old bread
• 1 tablespoon mixed herbs
• 1 teaspoon garlic powder
• 1 teaspoon chicken or vegetable stock powder

Method:

• Toast all 8 slices of bread and allow to cool
• Place the bread into a food processor with all other ingredients and blend in the food processor until you get a thick breadcrumb texture.
• Thermo cooking devices (Speed 10, 6 second then Speed 6, 10 second)

Recipe Notes:

• Store in an airtight container or zip lock bag 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.

Flourless Orange Marmalade Cake

Makes: 1 x 20cm cake

Ingredients:

• 6 eggs, separated
• 1 cup caster sugar
• 2 cups almond meal
• 1 teaspoon gluten free baking powder
• 1 cup C4K Kitchen’s Orange Marmalade
• Pinch Salt

Method:

• Preheat your oven to 180 degree Celsius (160 degrees fan forced), then line and grease very well a 20cm round springform cake tin
• Using your electric beaters to beat the egg whites until you get soft peaks and then set aside
• In a small mixing bowl whisk together the egg yolks and sugar until well combined
• Use a spatula to fold through the yolk mixture, almond meal and marmalade alternating a scoop full at a time and continue to gently fold in until all added and well combined
• Spread the mixture evenly into your cake tin and cook for 60 minutes
• Allow the cake to cool completely prior to attempting to remove from the cake tin
• Dust the top of the cake with icing sugar before serving.

Recipe Notes:

• Store in an airtight container in the fridge
• 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.