Crumbed Cauliflower

Serves: 4-6 sides

Ingredients:

• 1/4 head cauliflower
• 1 egg
• 1 tablespoon milk
• 1/2 teaspoon curry powder
• 1 cup breadcrumbs
• 1/2 cup plain flour
• Salt and pepper, to taste

Method:

• Cut the cauliflower into florets, roughly with the head the size of a cherry tomato
• Steam the cauliflower florets for only 5 minutes, remove the steamer basket and set aside to cool slightly
• Get 3 bowls, In the first bowl add about ½ cup plain flour and salt & pepper
• In the second bowl, add the egg, milk and curry powder, use a fork to beat together well
• In the last bowl add about 1 cup of breadcrumbs
• Gently coat each floret of cauliflower in each bowl; flour, egg wash and then breadcrumbs until all completed
• Heat 4 tablespoons of rice bran oil to a heavy based frying pan, add the cauliflower into the pan and turn when golden and crispy. It will only take a couple of minutes each side
• Once golden brown, remove from the frying pan and put on a piece of paper towel to remove excess oil.

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.

Creamy Rice Pudding

Serves: 4-6

Ingredients:

• 3/4 cup Arborio rice
• Up to 3 cups milk
• 2 small apples, grated
• 1 tablespoon brown sugar, maple syrup or honey (optional)
• 1 teaspoon vanilla essence
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice

Method:

• Place the rice in a saucepan and add in 1 cup of milk, stir continually until on a medium heat until the milk is all absorbed, add in the grated apple and an extra 1/2 cup of milk and continuing to stir until the milk is almost all absorbed—add in the sugar and spice with another 1/2 cup of milk
• Keep adding 1/2 cup of milk at a time when the previous half up has almost all absorbed. It should take approximately 20 minutes
• For best results stir constantly so it doesn’t stick to the bottom and so the rice cooks evenly
• The Creamy Rice Pudding is cooked when you have a smooth mixture and the rice is tender to bite.

Recipe Notes:

• The photo shows a my fruit and nut creamy rice pudding adding in 1/2 cup sultanas, 1/2 cup of chopped dried apricots and 1/4 cup slithered almonds.
• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months
• When reheating from the fridge or frozen you may need to rehydrate with some extra milk for best results

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.

Creamy Curried Sausages

Serves: 4

Ingredients:

• 8 beef sausages
• 1 onion, diced
• 2 carrots, diced
• 200g sweet potato, diced
• 1 zucchini, diced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 tablespoon brown sugar (optional)
• 400ml can of coconut milk

Method:

• In a frying pan, cook the sausages until just done, slice and set aside
• Discard most of the residual oil from the pan leaving a little bit to coat the bottom then add in all the vegetables and cook until the onion is transparent
• Add the spices and brown sugar, fry this for 2 minutes or until aromatic
• Add in the coconut milk and 1/2 can of water stirring well so all the spices infuse through the sauce
• Finally return the sausages to the frying pan and simmer for 5-10 minutes
• Serve with your choice of rice, pasta, mash, vegetables and/or salad.

Recipe notes:

• The coconut milk can be replace with evaporated milk should you not want a dairy free option.
• Store covered in the fridge for a 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.

Creamy Chicken Pasta

Serves: 4-6

Ingredients:

• 600g chicken thigh fillets, diced
• 200g diced bacon pieces
• 1 onion, diced
• 2 tablespoons minced garlic
• 10 mushrooms, sliced
• 2 large tomatoes, diced or punnet of cherry tomatoes, halved
• 100g baby spinach leaves
• 300ml thickened cream or light evaporated milk
• 150ml light sour cream
• 3/4 cup grated cheese
• 1/2 cup grated parmesan cheese
• 250g dried pasta, or your choice

Method:

• Heat 2 tablespoons of rice bran oil in a large heavy based saucepan, add the garlic, onion, diced chicken and bacon pieces and sauté for 5 minutes stirring regularly so it doesn’t stick
• Add the mushrooms continuing to cook until the chicken is completed sealed
• Add the cream and the sour cream, bring to the boil and then immediately reduce to a gentle simmer
• Simmer for 10 minutes and then add in the diced tomatoes (or punnet of halved cherry tomatoes)
• Simmer for another 5 minutes and just prior to serving stir through the baby spinach and cheeses
• Stir through well until the cheese has melted and the spinach has wilted.

Recipe Notes:

• Store covered in the fridge for the 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.

Creamy Chicken and Mushroom Lasagne

Serves: 6

Ingredients:

• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 leek finely diced
• 200g diced bacon
• 1-2 cups left over chicken, diced or shredded
• 10 button or standard mushrooms, sliced
• 1 cup chicken stock
• 300ml extra light cream cheese
• 300ml light sour cream
• 1 box dried lasagne sheets
• 1 cup grated cheese

Method:

• Preheat your oven to 180 degrees Celsius
• Melt the butter in the bottom of a heavy based frying pan or saucepan and add in the garlic, leek and bacon and sauté for about 5 minutes until the leeks have softened
• Add in the chicken and mushrooms and sauté for about 2 minutes until the mushrooms have softened
• Add in the chicken stock, cream cheese and sour cream and stir through and heat until the cream cheese has melted and the mixture is well combined
• Spoon 1/5th of the mixture into the base of a lasagne dish and cover evenly with the lasagne sheet, spoon in another 1/5th portion of the mixture and cover evenly with lasagne sheets, repeat until you end with the top layer of the chicken and mushroom mix
• Sprinkle the grated cheese evenly over the top and bake for 30-40 minutes until the cheese is melted and the lasagne sheets are cooked through.

Recipe Notes:

• Store covered in the fridge for the 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.

Cottage Pie

Serves: 6

Ingredients:

• 500g beef mince
• 2 tablespoons minced garlic
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup frozen corn kernels
• 1 portion of C4K’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 1/2 tablespoons Worcestershire sauce
• 8 medium-large potatoes
• 1/4 cup butter
• 1/4 cup milk
• 1 cup grated cheese
• 1/2 cup grated parmesan cheese

Method:

• Preheat your oven to 180 degrees Celsius
• Peel and chop you potatoes into even sized pieces and put on the stove to simmer for 15-20 minutes
• While your potatoes are simmering, heat 2 tablespoons rice bran oil in a heavy based frying pan and add the oil, garlic, onion and mince, browning off the contents and breaking up the mince with your wooden spoon
• Add the carrot, celery and corn and top with a 800ml portion of Mumma’s magic sauce, simmer for 10 minutes
• Pour the savoury mince mixture into a lasagne dish and spread evenly
• Drain the potatoes once cooked and mash well adding in the milk, butter and salt & pepper to taste
• Spread the mash evenly over the top of the savoury mince, then evenly spread both cheese on top of the mash
• Bake for 15-20 minutes until the cheese if golden brown.

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.

Cornish Pasties

Makes: approximately 36

Ingredients:

• 500g plain flour
• Pinch salt
• 250g butter, chilled and cubed
• 200ml water
• 500g beef mince
• 1 carrot
• 1 small onion
• 1 celery stalk
• 1 small potato
• 1 small parsnip
• 1 small swede
• 100g sweet potato
• 100g butternut pumpkin
• 1/4 cup shredded fresh parsley

Method:

• Peel vegetables as appropriate and either finely dice (5mm cubes) or grate all the vegetables and place in a large mixing bowl, add in the mince meat and use your hands to combine the ingredients well ensuring all the vegetables are well mixed into the mince, place in the fridge while you prepare the pastry
• Place the flour into a large mixing bowl and add in the salt, using your finger tips rub the cubed butter into the flour until there are no butter “chunks” and the flour now resembles a yellow tinted breadcrumbs
• Add in the flour and very quickly using your hands mix the dough to bring it all together squeezing and patting the dough. Do not knead the dough just work with your hands in the bowl to bring it together
• Take approximately 1/8 of the dough and roll out on a lightly floured bench to approximately 1/2cm thick and use a 10cm round cookie cutter to cut your dough, place a tablespoon of filling in your hands and compress tightly, place in the centre of the pastry disc, use a pastry brush to spread some egg wash the whole way around the pastry disc and pinch the pastry up and over the pastry filling to create your Cornish pasty
• Repeat with the remaining cut pastry disc
• Mix the uncut pastry with some of the pastry set aside and knead gently to bring together and cut our more disc, complete and repeat until all the pastry and/or filling is used
• Preheat oven to 200 degree Celsius and line baking trays with baking paper
• Place the pasties on the tray and coat with the egg wash and cook for 30-15 minutes until golden.

Recipe Notes:

• Store in an airtight container in the fridge 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.

Corn Uglies

Makes: 15 – 18

Ingredients:

• 1 x 400g can creamed corn
• 1 can SR flour
• 1 can grated cheese
• 1 teaspoon garlic salt or sea salt

Method:

• Preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper
• Empty to can of creamed corn into a large mixing bowl, then use the empty can to measure the SR flour and add to the mixing bowl and finally use the can again to measure the grated cheese and add to the mixing bowl.
• Add the salt and use a wooden spoon to mix all the ingredients together until well combined
• Place 15-18 (depending on how big you want them) spoonful’s on mixture onto lined trays
• Place in the oven for 15-20 minutes until golden brown and cooked through. Allow to cool on a cooling rack.

Recipe Notes:

• This recipe is a base recipe, you can also have delicious results when adding in other vegetables and/or meats like bacon, ham or even tuna—however do not exceed using 1 can total of additions to the recipe or it can effect the way in which the uglies bind together.
• The photo from this recipe is credited to Cooking for Kids Facebook member Kiara Mason, thanks Kiara

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.

Coconut Curry with Cauliflower and Potato

Serves: 4-6

Ingredients:

• 400ml can coconut milk
• 1 small onion, finely diced
• 1 tablespoon minced garlic
• 6 small-medium potatoes, peeled and diced
• 3 cups small cauliflower florets
• 1 cup frozen green beans
• 1/2 cup vegetable stock or water
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Method:

• Heat 1 tablespoon rice bran oil in a large frying pan heat, add the garlic and onion and fry for about 5 minutes until softened.
• Add potatoes and continue to stir for a further 5 minutes so it doesn’t stick
• Add in the spices and stir until they become aromatic, then pour in the coconut milk and add the cauliflower and stir well to ensure the spices are evenly combined
• Simmer over a low heat for about 15-20 minutes until the vegetables are just tender and then add in the green beans; if the curry is a little thick add in the stock, otherwise do not add
• Remove from the heat and sit covered for 5 minutes to allow the beans to heat through.

Recipe Notes:

• Store covered in the fridge 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.

Classic SC Beef Stew

Serves: 4-6

Ingredients:

• 800g gravy beef or chuck steak, diced
• 200g bacon pieces
• 2 tablespoons minced garlic
• 1 portion of C4K’s French Onion Soup mix
• 1 onion, diced
• 3 carrots, halved and in thick slices
• 200g sweet potato, cubed
• 200g pumpkin, cubed
• 1 portion C4K’s Mumma’s Magic Sauce, approximately 700-800ml
• 1 tablespoon beef stock powder
• 1 tablespoon Worcestershire sauce
• 1 cup frozen sliced green beans

Recipe Notes:

• C4K French Onion Soup Mix can be interchanged with any store bought stew and/or casserole recipe base satchels