Classic Roast Chicken with Roast Wedgetables

Serves: 4-6

Ingredients:

• 1 whole chicken
• 4 tablespoon rice bran oil
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 tablespoon thyme
• 1/2 teaspoon onion salt
• 1/2 teaspoon celery salt
• 1 tablespoon minced garlic
• Juice if 1 lemon
• Salt and pepper, to taste
• 4 medium-large potatoes
• 200g sweet potato
• 200g pumpkin
• 1 large onion
• 2 carrots
• 1 zucchini

Method:

• Preheat the oven to 180 degrees Celsius
• Mix together in a small mixing bowl all other ingredients (except chicken and vegetables) vigorously whisking them together
• Use a pastry brush, or your hands, to generously baste the entire chicken, starting with the base of the chicken
• The chicken will take 30 minutes per 500g to roast, ensure you know the weight of your bird prior to putting in the oven
• Peel and cut the potatoes and carrots into wedge shapes then place in a pot of boiling water and simmer covered for 10 minutes to par-boil
• Peel and quarter the onion and then peel the sweet potato, pumpkin and cut all remaining vegetables into wedge shapes and place into a roasting dish
• Drain the potatoes and carrots very well and add to the roasting dish, pour over the remaining basting mix that was used on the chicken and gently mix to coat the vegetables very well
• Roast for 30-45 minutes or until crispy on the outside and cooked through, stirring occasionally to ensure cooked evenly.

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.

Classic Cupcakes with Raspberry Chia Jam Frosting

Makes: 12

Ingredients:

• 1/2 cup custard powder
• 1 1/2 cups SR flour
• 1/2 cup caster sugar
• 125g butter, softened
• 3 eggs
• 1/3 cup milk
• 1 teaspoon vanilla essence
• Pinch salt

Frosting Ingredients:

• 300ml full fat thickened cream
• 1 tablespoon icing sugar
• 2 tablespoons C4K’s raspberry chia jam (or store bought raspberry jam)

• Method:
• Preheat oven to 180 degrees Celsius and line a 12 tin muffin tray with paper cupcake liners
• Sift all of the dry ingredients into a mixing bowl
• Add in all the remaining ingredients and beat with the electric mixer until the ingredients are well combined and turn to a yellow colour
• Fill the prepared cupcake liners to about 2/3’s full with cupcake batter
• Bake for 15-18 minutes and allow to cool completely before frosting.
• To make the frosting, place the cream and icing sugar and whip using electric beaters for about 3-5 minutes
• Fold through the raspberry chia jam using a spatula until well combined
• Either spread or pipe the icing evenly over your cooled cupcakes

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 3 days
• This recipe is freezer friendly for cupcakes without frosting 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.

Chocolate Zucchini and Sweet Potato Cupcakes

Makes: approximately 18

Ingredients:

• 1/4 cup unsweetened cocoa powder
• 1 cup vegetable or coconut oil
• 2 1/2 cups plain flour
• 1 cup brown sugar, lightly packed (can be halved if you prefer)
• 1/2 cup wholemeal plain flour
• 1/2 cup honey or rice malt syrup
• 1 teaspoon salt
• 2 teaspoons vanilla essence
• 1 teaspoon bicarb soda
• 1 teaspoon baking powder
• 1/2 cup buttermilk (or rice milk for dairy free)
• 3 eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon all spice
• 1 cup grated zucchini
• 1 cup grated sweet potato

Method:

• Preheat oven to 180 degrees Celsius and prepare muffin trays by lining with 18 cupcake papers
• Sift together all dry ingredients and set aside
• Using a mixer or hand held beaters mix oil, sugar, honey, then add eggs and vanilla
• Mix dry ingredients into egg mixture then finally add the buttermilk
• Fold in the grated vegetables using a spatula
• Pour the batter into the cupcake papers until they are 3/4 full
• Bake for 20-30 minutes till cake skewer comes out clean
• Sit for 5 minutes and then transfer to a cooling rack.

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.

Chocolate Zucchini Bread

Makes:1 loaf or 12 muffins

Ingredients:

• 110g butter, softened
• 1 cup raw sugar (can halve if you prefer)
• 2 eggs
• 1 teaspoon vanilla essence
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 teaspoon baking powder
• 1 1/4 cups plain flour
• 2 cups grated zucchini

Method:

• Preheat oven to 180 degrees and prepare a loaf tin by greasing and lining with baking paper or greasing a muffin tray
• In a large mixing bowl melt the butter and then continually stir the sugar through until smooth, about 2 minutes then add the eggs and vanilla and mix through very well
• Add in all the dry ingredients and mix very well with a wooden spoon, please note that it is normal for the batter will be very stiff and hard to stir
• Finally stir through the zucchini and once this is well mixed through the batter pour into the loaf tin
• Cook for loaf 50-60 minutes or the muffins for 20-25 minutes; or until cake skewer comes out clean
• Cool in the cake tin/muffin tray for 10 minutes before transferring to a cooling rack.

Recipe Notes:

• To be stored in an airtight container below 27 degrees for 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.

Chocolate Slice

Makes: approximately 24 squares

Slice Ingredients:

• 220g butter, melted
• 2 cups SR flour
• 1 cup brown sugar, lightly packed
• 1 1/2 cups desiccated coconut
• 1/2 cup unsweetened cocoa

Topping Ingredients:

• 2 tablespoons unsweetened cocoa
• 1 cup icing sugar, sifted
• 1 tablespoon milk
• 1 tablespoon butter, melted
• 1 tablespoon desiccated coconut

Method:

• Preheat the oven to 170 degrees Celsius and prepare a brownie tin by greasing well and lining with baking paper
• Place all of the above ingredients in a mixing bowl and mix together until well combined
• Spread the mixture evenly into the prepared tray and press down firmly
• Bake for 20 minutes until golden
• To make the topping, mix the cocoa and icing sugar in a bowl and stir in the butter and milk with a butter knife until smooth and well combined.
• Spread the icing evenly over the warm slice and sprinkle with coconut
• Leave to cool and set for at least 3 hours before slicing with a hot knife.

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 5 days
• This recipe is freezer suitable, however 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.

Chocolate Fudge Brownie Cookies

Makes: approximately 30 cookies

Ingredients:

• 400g dark chocolate, coarsely chopped
• 1 1/2 cups plain flour
• 125g butter, softened
• 1/2 cup brown sugar, lightly packed
• 2 eggs, rooms temperature
• 1 teaspoon baking powder

Method:

• Melt 300g of the chocolate in a heat proof bowl that is sitting over a saucepan of simmering water. Ensure that the water is not touching the base of the heat proof bowl. Once the chocolate is fully melted remove from the heat and cool to room temperature, stirring occasionally (should take about 20 minutes)
• Beat butter and sugar until just combined. Add in one egg at a time ensuring the first egg is well combined before adding in the second egg. Once the second egg is well beaten add in the cooled melted chocolate into the mixture
• Fold in the sifted flour and baking powder and the left over 100g of chopped chocolate. Once well combined cover and refrigerate for about one hour
• Preheat the oven to 180 degree Celsius
• Roll a tablespoon of the mixture into a ball and place on a baking tray about 4cm apart, then squash slightly
• Bake for 10-12 minutes or until slightly soft to touch to deliver the brownie consistency
• Cook on the baking tray for 5-10 minutes before transferring to a wire rack

Recipe Notes:

• Store in an airtight container for the maximum of 5 days (if they last that long)
• The uncooked cookie dough is freezer friendly 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.

Chocolate Fruit Squares

Makes: approximately 20 squares

Ingredients:

• 1 cup wholemeal SR flour
• 1/2 cup desiccated coconut
• 4 weetbix biscuits, crushed
• 1/2 cup sugar
• 1 cup sultanas
• 1/2 cup chopped dried apricots
• 3 tablespoons unsweetened cocoa powder
• 175g butter, softened (or nuttalex for a dairy free alternative)
• 2 teaspoons golden syrup, rice malt syrup or honey

Method:

• Preheat oven to 180 degrees Celsius and grease and line a brownie tin
• Sift flour into a bowl and add remaining dry ingredients
• Combine butter and syrup in a saucepan and melt over medium heat
• Add liquid ingredients to dry ingredients and mix well and press well into the prepared brownie tin
• Bake in a moderate oven, 180C, for 25-30 minutes.
• Cut into 20 slices. Dust with icing sugar.

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 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.

Chocolate Cupcakes with Peanut Butter Frosting

Makes: 12 cupcakes

Cupcake Ingredients:

• 1 1/2 cups plain flour
• 1/4 teaspoon bicarb soda
• 2 teaspoon baking powder
• 1/3 cup unsweetened cocoa powder
• 50g butter, softened
• 3/4 cup caster sugar
• 2 eggs
• 1 teaspoon vanilla essence
• 1 cup milk
• Pinch salt

Frosting Ingredients:

• 300ml full fat thickened cream
• 1 tablespoon icing sugar
• 2 tablespoons whipped or smooth peanut butter

Method:

• Preheat oven to 180 degrees Celsius and line a 12 tin muffin tray with paper cupcake liners
• Sift all of the dry ingredients into a mixing bowl and set aside
• In another mixing bowl use your electric beaters to cream the butter and sugar together until light and fluffy
• Add in one egg in at a time beating well between each egg, finally beat in the vanilla until well combined
• Fold in half the dry ingredients mix with a spatula then fold in half of the milk, repeat with the remaining dry ingredients and milk until well combined and you have a light smooth batter
• Fill the cupcake liners to about 3/4 full
• Bake for 15-18 minutes and allow to cool completely before frosting.
• To prepare the frosting place the cream and icing sugar and whip using electric beaters for about 3-5 minutes
• Fold through the peanut butter using a spatula until well combined
• Either spread or pipe the icing evenly over your cooled cupcakes.

Recipe Notes:

• To be stored in an airtight container under 27 degrees for a maximum of 3 days
• This recipe is freezer suitable for un-frosted cupcakes

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.

Chocolate Chip Cookies

Makes: approximately 24 

Ingredients:

• 150g butter, softened
• 1/2 cup caster sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla essence
• 1 egg
• 1 3/4 cups plain flour
• 1/2 cup dark chocolate chips
• 1/2 cup milk chocolate chips

Method:

• Preheat oven to 160 degrees Celsius and line 2 baking trays with baking paper
• Beat butter, sugars and vanilla for 1-2 minutes or until smooth, creamy and well combined, add in 1 egg a beat some more until well mixed
• Stir in the plain flour in two batches and mix well using a low setting on the beaters
• Lastly fold in the chocolate chips with a spatula and mix until evenly distributed
• Roll a tablespoonful of the mixture into balls and place on the lined trays and press down slightly
• Bake for 15-18 minutes or until light golden and cooked
• Leave on the baking tray for 5 minutes and then transfer to a wire rack to cool.

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is 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.

Choc Oat Cookies

Makes: approximately 36

Ingredients:

• 1/2 cup brown sugar, lightly packed
• 1 cup butter
• 1 teaspoon vanilla essence
• 1 egg
• 2 cups rolled oats
• 1/4 cup chia seeds
• 1 tablespoon water
• 1 1/2 cups plain flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup crushed left over chocolate or choc chips

Method:

• Preheat your oven to 180 degrees Celsius and prepare your baking trays by lining with baking paper
• In a small mixing bowl pour the water over the chia seeds, stir well then set aside until later
• Use electric beaters to cream together the butter and sugar, once lightened add in the vanilla and the egg continuing to beat until light and fluffy
• Use a wooden spoon to stir in the remaining ingredients, including the soaked chia seeds gently folding in until well combined
• Place a tablespoon on the prepared trays approximately 3-4cm apart to allow the cookies to spread
• Bale for 10-12 minutes until slightly golden
• Once removed from the oven allow to sit on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly as 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.