Fastest Pasta

Serves: 4

Ingredients:

• 250g dried spaghetti
• 1 tablespoon butter
• 1 heaped tablespoon minced garlic
• 1 onion, finely diced
• 200g bacon pieces
• 1 cup chopped mushrooms
• 1-2 cups chopped left over roast or BBQ chicken
• 2 large tomatoes diced or 1 punnet cherry tomatoes, halved
• 1/2 cup chicken stock
• 1/2 extra light cream cheese
• 1/2 cup light sour cream
• 1/4 cup grated parmesan cheese

Method:

• Boil a large pot of salted water and when boiling add the pasta and cook for the required time on the back of the packet
• While the pasta is boiling add the butter, garlic, onion, bacon and mushrooms to a saucepan and sauté for about 5 minutes until the onion and mushroom has softened
• Add in the chicken, tomato and chicken stock and simmer for another 5 minutes
• Stir through the cream cheese and sour cream over a medium low heat until it has mixed through well
• Drain your pasta well and serve immediately, top you pasta with the sauce and sprinkle the top of each serve with grated parmesan.

Recipe Notes:

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

Fruit Juice Jelly Cups

Makes: 12

Ingredients:

• 2 tablespoons gelatine powder
• 200ml boiling water
• 600ml fruit juice

Method:

• Pour the boiling water over the gelatine and vigorously whisk until all the gelatine is dissolved.
• Add in the fruit juice of your choice (picture shows uses apple & blackcurrant juice)
• Continue to whisk well until well combined
• Pour into serving cups or jelly moulds and refrigerate over night

Recipe Notes:

• Clear style juices will deliver a better looking jelly but other styles of juices will still set
• To add some texture mix in some fresh fruit or berries into each jelly cup
• For a party treat, pop in a freddo frog for a frog in a pond, otherwise for a healthier alternative use a C4K Cutter Cookie to suit your party theme.
• Store covered in the fridge for the maximum of 6 days
• This recipe is now 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.

Easy Fruit Cake

Makes: 1 x 20cm round cake or 18 standard cupcakes

Ingredients:

• 1kg mixed dried fruit, seeds & nuts
• 620ml orange juice
• 2 cups SR flour

Method:

• Soak the dried fruit only overnight in the orange juice (or for a minimum of 4 hours)
• Preheat the oven to 180 degree Celsius
• Add in the nuts, seeds and flour, use a wooden spoon to combine the ingredients well
• Pour mixture into a greased 20cm square cake tin or well greased silicon muffin trays
• For the cake cook for approximately 1 hour or until golden on top and a skewer comes out clean
• For the muffin cakes cook for approximately 30-45 minutes or until golden on top and a skewer comes out clean

Recipes Notes:

• You can vary this recipe by changing the orange juice to another juice or a flavoured iced tea of your choice
• For a richer creamier cake change the juice to   milk based drink like chocolate milk or iced coffee
• Delicious heated and served with custard, whipped cream or ice-cream as a delicious dessert.
• Store in an airtight container below 27 degrees 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.

Easy Five Cup Loaf

Makes: 1 loaf or 12 standard muffins

Ingredients:

• 1 cup SR flour
• 1/2 cup brown sugar
• 1 cup desiccated coconut
• 1 cup sultanas
• 1 cup milk

Method:

• Pre-heat oven to 180 degrees Celsius and grease and line a loaf tin with baking paper
• Mix all dry ingredients in a bowl and ensure the sultanas are well coated and then add in the milk and stir until well combined
• Pour the batter into the prepared tin
• Bake for 40-45 minutes until cake springs back when lightly touched in the centre.

Recipe Notes:

• Store in an airtight container below 27 degrees 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.

Easy Cheese Crackers

Makes: approximately 36

Ingredients:

• 1 cup wholemeal plain flour
• 75g cold butter, cubed
• 1 1/2 cup grated cheese

Method:

• Preheat oven to 180 degrees Celsius and line 2 tray with baking paper
• Combine all three ingredients in a food processor, thermo cooking unit and blend, continue to do this until the mixture will eventually turn into one big ball chasing itself around the bowl
• Roll the ball into a log about 5cm round
• Roll in glad wrap and put into the freezer for 5-10 minutes to make It firmer and easier to cut
• With a sharp knife slice ¾ cm thick slices of the log and place each one flat on an ungreased baking sheet. After each slice rotate the log to ensure it best maintains a round shape
• Gentle indent the top of each cracker by pressing down with a fork or cookie press
• Bake for 8 – 14 minutes or until golden brown, the thicker the crackers the longer it will take

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 5 days
• The uncooked logs 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.

Easter Brownies

Makes: approximately 24

Brownie Ingredients:

• 200g unsalted butter
• 200g dark chocolate melts
• 1 cup brown sugar, lightly packed
• 3 eggs, lightly beaten
• 1 teaspoon vanilla essence
• 1 cup plain flour
• 2 tablespoon unsweetened cocoa powder
• 1 teaspoon baking powder

Frosting Ingredients:

• 170g dark chocolate melts
• 1/2 cup cream
• 1 tablespoon butter

Method:

• Preheat oven to 190 degrees Celsius, prepare a 20cm square tin by greasing and lining the base
• Heat butter, chocolate and sugar in a saucepan over low heat stirring constantly until melted and silky smooth,, set aside to cool
• Add vanilla and eggs to the chocolate mixture then stir through with a spatula the sifted flour, cocoa and baking powder until well combined
• Pour the mixture into the prepared tin evenly and bake for 20 minutes
• Set aside to cool in tin, once cooled lift out and wrap in plastic wrap tightly for 24 hours before cutting
• To prepare the frosting, place the chocolate in a mixing bowl
• Heat the cream and butter on the stove until it just comes to the boil, remove immediately and pour over the chocolate and stir until the chocolate is completely melted and the ganache is glossy
• Allow to cool in the mixing bowl for 5 minutes and then place in the fridge for a minimum of 1 hour
• Spoon the ganache into a piping bag and pipe some onto the top of each brownie portion
• The picture shows the brownies topped with some Cadbury Mini Eggs for Easter Decorations.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 3 days
• This recipe is freezer friendly, for best results freeze without the icing

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.

Dairy Free Fruit Loaf/Muffins

Makes: 1 loaf or 12 standard size muffins

Ingredients:

• 1 cup SR flour
• 1/2 cup wholemeal SR flour
• 1 1/2 teaspoons baking powder
• 1 cup apricot nectar
• 1 tablespoon rice malt syrup
• 2 eggs
• 1 cup sultanas
• 3/4 cup chopped dried apricots

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 3 days
• This recipe is freezer friendly to be consumed within3 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.

Dairy Free Chocolate Brownies

Makes: approximately 24 squares

Ingredients:

• 1/2 cup nuttalex
• 1/4 cup cacao
• 1/4 cup brown sugar
• 1/2 cup plain flour
• 1/4 cup rice malt syrup
• 1/4 teaspoon salt
• 2 teaspoon vanilla essence
• 1 teaspoon baking powder

Method:

• Preheat your oven to 180 degrees Celsius.
• Grease and line with baking paper an 20cm (8 inch) square pan.
• Melt the nuttalex and add the brown sugar, rice malt syrup and vanilla and mix well.
• Add in the cacao, flour, salt & baking powder and sift into the mixture and mix well.
• Pour into the greased pan and bake for 20-25 minutes.
• Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Recipe Notes:

• Store in an airtight container for the maximum of 3 day
• 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.

Custard Crashes

Makes: 24 custard cookies or 12 custard crashes

Cookie Ingredients:

• 90g butter
• 2 tablespoons icing sugar
• 1 cup plain flour
• 3 tablespoons custard powder
• 3 tablespoons milk

Filling Ingredients:

• 1/4 cup butter, softened
• 1 tablespoon custard powder
• 1 cup icing sugar
• 1 tablespoon milk

Method:

• Preheat oven to 180 degrees Celsius and line your cookie trays with baking paper
• Cream butter and icing sugar together until light and fluff, then add in the sifted custard powder, milk and flour mixing until well combined
• Roll into small balls and place on the prepared cookie trays, press down each ball with the tip of a fork or cookie press
• Bake for 10-15 minutes or until evenly browned
• When removing from the oven immediately loosen under each cookie with a butter knife and then sit for 5 minutes before transferring to a wire rack to cool
• To make the cookie filling , place the butter into a medium bowl, and beat with an electric mixer until it because lighten and fluffy
• Add in the custard powder and milk then gradually mix in the icing sugar until the frosting is thick and spreadable. You may need some additional icing sugar
• Beat for at least 3 minutes for it to get good and fluffy
• Find two biscuits around the same size and then spread some custard filling then press the two biscuits gently to create your completed custard crash.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is only freezer friendly for the uncooked cookie dough 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.

Crunchy Potato Bites

Serves: 4-6 sides

Ingredients:

• 5 medium – large potatoes
• 1/2 cup plain flour
• 2 teaspoon chicken or vegetable stock powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic salt
• 1 teaspoon ground black pepper

Method:

• Peel and chop the potatoes in about 1.5cm cubes and place them in a saucepan and cover with salted water. Bring to the boil then reduce heat, cover and cook for 10-15 minutes until they are ¾ cooked through. Drain very well
• In a small bowl mix the flours and seasonings
• Tip this mixture over the potatoes and mix gently but well so the potatoes are well coated
• Heat about 2-4 tablespoons of oil into a large non stick heavy based frying pan over medium heat
• Add the potatoes into the hot pan and cook over a medium heat for about 10 minutes continuing to flip and move the potatoes in the pan for an all over golden crispy crunch.

Recipe Notes:

• 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.