Raspberry Jam

Ingredients:

• 2 cups raspberries, fresh or frozen
• 2 tablespoons caster sugar
• 2 tablespoons water
• Squeeze of lemon juice
• Pinch of salt
• 2 tablespoon white chia seeds

Method:

• Place the raspberries in a small saucepan and place on medium heat and warm through
• Add in the sugar and water and bring to a gentle simmer
• Simmer for about 5 minutes until the berries are smooth, mash slightly with a fork tip if needed
• Remove from the heat and stir through the lemon juice, salt and chia seeds and transfer to a heat proof container that has a lid.
• Leave uncovered for about 1 hour until the temperature reduces and then place the lid on and put in the fridge for at least 2 hours before using.

Recipe Notes:

• Store in an airtight container in a fridge for a week
• 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.

SC Creamy Pepper Beef
Serves: 4-6

Ingredients:

• 700g chuck steak or gravy beef
• 1 large onion, roughly sliced
• 1 stalk celery
• 3 cloves garlic
• 2 beef stock cubes
• 1 teaspoon paprika
• 1 teaspoon ground black peppercorns
• 1/2 cup water
• 3/4 cup natural yoghurt or sour cream

Method:

• Place the chuck steak in the base of the slow cooker bowl in whole portions.
• Evenly spread the onion and garlic over the top of the beef and place the whole celery stalk.
• Place the stock cubes, paprika, peppercorns and water over the top off the beef.
• Cook on LOW for 8 hours of HIGH for 4 hours.
• Remove and discard the whole celery stalk.
• Shred the meat slightly with a fork and stir through the natural yoghurt until well combined and heated.

Recipe Notes:

• Picture shows the SC Creamy Pepper Beef served with mash potato and cauliflower & vegetable bake.
• Any leftovers make for a delicious pie filling
• To store covered in the fridge or a maximum of 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.

Chicken & Corn Sausage Rolls
Makes: 10 large, 20 small or 40 party size sausage rolls

Ingredients:

• 5 sheets frozen puff pastry, defrosted
• 500g chicken mince
• 1 zucchini
• 1/2 leek
• 1 carrot
• 1 portion sweet potato (equal to carrot size)
• 2 eggs
• 420g can creamed corn
• 200g stuffing mix
• 1/2 teaspoon celery salt
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder

Method:

• Preheat oven to 180 degrees Celsius and line 2 baking trays with baking paper
• Grate the zucchini, carrot and sweet potato and place in a large mixing bowl with the finely diced leek and all other ingredients, except pastry.
• Use damp hands to mix the ingredients well until the chicken mince is well combined and the stuffing mix it evenly through the meaty mixture.
• Divide the meat mixture into 10 even portions
• Slice one sheet of puff pastry evenly down the middle vertically evenly place 1 portion of the meat mixture in a sausage shape down the middle of the pastry half, fold the pastry over to encase the mixture and use the tip of a fork to pierce along the entire join to interlock the two section of pastry together
• Either bake as 1 large sausage roll of cut into halves or eights depending on what size you want the sausage roll to be.
• Complete with the remaining pastry and portions of meat mixture until all prepared.
• Brush the sausage rolls lightly with some milk and bake in the preheated oven for approximately 30 minutes until golden and flaky.

Recipe Notes:

• Store in an airtight container for a maximum of 2 days
• This recipe is freezer friendly to be used 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.

Cheesecake Dip

Ingredients:

• 250g cream cheese
• 200ml thickened cream
• 1/4 cup brown sugar
• 1 tablespoon lemon juice

Method:

• Heat the cream cheese in a small microwave safe dish for 45 seconds or until softened.
• Place all ingredients into a food processor and blend until well combined and perfectly smooth
• Serve with fresh fruit, cookies and/or lollies

Recipe Notes:

• To be stored in an airtight container in the fridge for a maximum of 5 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.

Cheeky Mac & Cheese
Serves: 4-6

Ingredients:

• 2 cups uncooked macaroni or small elbow pasta
• 30g butter
• 2 tablespoons plain flour
• 2 cups milk, approximately
• 1 cup tasty grated cheese
• 1/2 cup grated parmesan cheese
• 1 cup cauliflower puree
• Pinch nutmeg
• Salt & Pepper to taste

Method:

• Boil 2 cups of macaroni pasta, elbow pasta or pasta of course (picture shows stegosaurus pasta) until al dente, drain well and let sit while you prepare the sauce.
• To make the bechamel sauce, create a rue with the butter and flour and stir continually for a couple minutes to cook out the flour
• Gradually add in the milk and continued whisking to ensure a silky smooth consistency. Add milk until you get the desired consistency. You will want it runnier than normal due to additions thickening the sauce further
• Add in all the cheeses, cauliflower puree, salt & pepper and nutmeg, continuing to stir to ensure all the cheese has melted and you have a smooth creamy sauce.
• Stir through the drained pasta and serve.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• If reheating this from frozen you will need to add more milk as you reheat on the stove as the dish will loose some hydration and moisture during the freezing/reheating process

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.

Caulifredo Sauce
Serves: 4-6

Ingredients:

• 1 medium-large head of cauliflower
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 1 teaspoon garlic or onion salt
• 300ml cream

Method:

• Preheat oven to 180 degrees Celsius
• Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish
• Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower
• Roast the cauliflower for 25-30 minutes
• Pour all the cauliflower into a saucepan and cover with the cream, bring the cream to a boil and then reduce to a gentle simmer for 15 minutes or until the cauliflower is cooked through and very soft
• Blend until smooth.

Thermo Cooking

• Preheat oven to 180 degrees Celsius
• Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish
• Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower
• Roast the cauliflower for 25-30 minutes
• Pour all the cauliflower into your thermo bowl and cover with cream (Speed 1; 100 degrees; 15 minutes)
• Allow to cool for approximately 5 minutes prior to processing
• Blend until smooth (Speed 10 – 6 seconds, scrape down the side of the bowl with a spatula, Speed 6 – 10 seconds)

Recipe Notes:

• Serve over your favourite pasta, as shown in the picture with linguine pasta
• Serve over some grilled chicken or fish as a delicious sauce
• Use as a delicious alternative to white sauce/cheese sauce in recipes like lasagne
• To make this recipe DAIRY FREE replace the cream with either chicken stock, r vegetable stock or coconut cream
• Store in an airtight container 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.

Cauliflower & Bacon Fritters
Makes: approximately 20

Ingredients:

• 1 medium head of cauliflower
• 1/2 medium onion, finely chopped
• 3/4 cup diced bacon or shredded ham
• 3/4 cup SR flour
• 1/2 cup grated parmesan cheese
• 2 eggs, lightly beaten
• 1/2 teaspoon garlic salt
• Salt & Pepper, to taste

Method:

• Cut the cauliflower up into florets and cover with boiling water, then simmer until the cauliflower is completely cooked.
• Drain the water and then use a fork to mash the cauliflower.
• Add in the rest of the ingredients, except the egg and vigorously mix to ensure well combined, finally fold in the egg until well combined.
• Heat 2 tablespoons of oil in a heavy based frying pan, spoon in the mixture and shaped like fritters to the size that you desire.
• Cook for about 4-6 minutes, or until golden brown before flipping and cook on the other side until golden brown.

Recipe Notes:

• Bacon/Ham can be removed from the recipe for a vegetarian alternative
• Store in an airtight container 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.

Cauli-Quinoa Chicken Nuggets
Makes: 36-48

Ingredients:

• 1/2 small head of cauliflower or 1/4 of large head of cauliflower
• 1/2 cup uncooked quinoa
• 2 chicken breasts
• 1/2 teaspoon onion salt
• 2 teaspoons minced garlic
• 1 large egg
• Salt & Pepper to taste
• 3/4 cup plain flour
• 2 eggs, lightly beaten
• 1/2 cup milk
• 3/4 cup panko breadcrumbs
• 3/4 cup normal breadcrumbs

Method:

• Cut up the cauliflower including the stem into about 3cm portions and either steam or boil until about 1/2 cooked and is softened, drain and place in the food processor and process until it has a breadcrumb like texture and place in a large mixing bowl
• Simmer the quinoa in 1 cup of water for 10 minutes and remove from the heat and allow to sit in the saucepan while you are preparing the remainder of the nuggets mixture
• Cut the chicken breast up into about 2cm cubes and place into the food processor or thermo cooking device and process until it had a mince like texture and place in the mixing bowl with the cauliflower
• Add the onion salt, mince garlic and 1 large egg into the mixing bowl and last add in the entire contents of the saucepan containing the quinoa
• Combine the nugget mixture very well with your hands until you have a well combined meaty batter, shape spoonful of the mixture into nugget shapes and place on some greaseproof paper while you repeat until all the chicken mixture is used
• Get 3 small mixing bowls in the first one place the flour and season with the salt & pepper to your liking, in the second bowl crack the two eggs and add in the milk whisking gently until you have a smooth egg wash and in the last bowl combine the two types of breadcrumbs and mix well
• Gently take your prepared nuggets shaped mix and roll in the seasoned flour, then dip in the egg wash until fully coated and lastly roll in the breadcrumbs until well coated, repeat this process with all of the prepared nuggets
• Heat a small amount of rice bran oil in the bottom of a heavy based frying pan and in small batches cook the nuggets, do not overcrowd the frying pan or they will not cook evenly, cook for approximately 4-5 minutes on each side until golden brown and cooked through
• Remove the cooked nuggets and place on some paper towel to drain any excess oil while you continue to cook the remaining nuggets.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe us freezer friendly to be consumer in 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.

Carrot Cupcakes with Lemon Frosting
Makes: 18

Cupcake Ingredients:

• 3/4 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup caster sugar
• 2 cups coarsely grated carrot
• 1 1/4 cups SR Flour
• 110g almond meal
• 1 teaspoon cinnamon

Frosting Ingredients:

• 250g cream cheese, at room temperature
• 1/2 cup icing sugar
• 2 teaspoons lemon rind, freshly grated
• 1 tablespoon lemon juice, freshly squeezed

Cupcake Method:

• Preheat oven to 180 degrees Celsius and line muffin trays with 2 layers of paper cases.
• Whisk together the oil, eggs and vanilla in a bowl, add the caster sugar and beat until well combined.
• Stir in the carrot, flour, almond meal and cinnamon.
• Spoon equally into the prepared muffin trays.
• Bake for 18-20 minutes or until a skewer inserted into the centres comes out clean.
• Set aside to cool completely while you prepare the frosting.

Frosting Method:

• Use an electric beater to beat the cream cheese, half the icing sugar, lemon rind and lemon juice in a bowl.
• Gradually add the remaining icing sugar until you get your preferred consistency and taste.
• Spread or pipe the lemon frosting evenly over the cupcakes.

Recipe Notes:

• Store an airtight container below 27 degrees 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.

Carrot & Zucchini Burgers
Makes: 8

Ingredients:

• 500g beef mince
• 1/2 onion, finely diced
• 1 medium zucchini, grated
• 1 medium carrot, grated
• 3/4 cup stuffing mix (or breadcrumbs)
• 2 large eggs, lightly beaten
• 1/2 teaspoon garlic salt
• Salt & pepper to taste

Method:

• Grate the carrot & zucchini, use your hand to squeeze out excess fluid from the vegetables and discard.
• Put all the ingredients into a bowl and use your hands to mix well the ingredients until well combined.
• Shape into your desired sized burgers.
• Heat about 2 tablespoons of rice bran oil in a heavy based frying pan and place your burgers in the frying pan, you may need to cook in batches so you do not overcrowd the frying pan.
• Cook for about 4-6 minutes, or until golden brown before flipping and cook on the other side until golden brown and the burger is cooked through.

Recipe Notes:

• To be stored 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.