Caramelised Onion Tartlets
Makes: 9

Ingredients:

• 2 sheets frozen shortcrust pastry, defrosted
• 30g butter
• 1 large onion, thinly sliced
• 2 shallots, thinly sliced
• 1/2 leek, thinly sliced
• 2 teaspoons brown sugar
• 1/2 teaspoon dried thyme
• 1/4 cup grated parmesan cheese
• 6 eggs, lightly beaten
• 1/2 cup thickened cream
• Salt & pepper to taste

Method:

• Grease very well 9 muffin cups and cut the shortcrust pastry to line 9 muffin cups Note: If you cut each sheet of shortcrust into quarters and cut off the excess so it is level with the muffin tray, knead the excess and roll out for the 9th cup
• Heat the butter in a large non-stick frying pan over medium heat, add the onion, leek and shallots and cook for 10 minutes
• Add the brown sugar and cook for a further 5-10 minutes until the mixture is caramelised, then stir in the thyme, salt and pepper and set aside to cool slightly
• Preheat oven to 180 degrees Celsius
• Place parmesan, egg and cream in a bowl and whisk to combine, then add the onion mixture into the egg mixture and combine very well
• Pour the mixture evenly between the pastry cups ensuring they all get an equal amount of the onion filling
• Bake for 20 minutes or until set and golden on top. Serve warm or at room temperature.

Recipe Notes:

• Store in an airtight container 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.

Caramel Slice
Makes: approximately 20 squares

Base Ingredients:

• 1 cup plain flour
• 1/2 cup brown sugar
• 1/2 cup coconut
• 125g butter, melted

Filling Ingredients:

• 1 x 395g can condensed milk
• 60g butter, melted
• 1 tablespoon golden syrup
• 1 tablespoon treacle

Topping Ingredients:

• 200g dark chocolate melts
• 1 tablespoon vegetable oil or butter

Base Method:

• Preheat the oven to 180 degrees Celsius and line a 3cm deep, 28 x 18cm brownie tin with baking paper
• Combine all of the base ingredients in a mixing bowl and combined well with a spatula, spread evenly into the prepared tin and press down well with your spatula
• Bake for 15-20 minutes until golden brown then set aside to cool for at least 30 minutes

Filling Method:

• Combine all ingredients into a small saucepan and place over a medium heat
• Simmer for approximately 8 minutes whisking continually until a golden dark caramel
• Pour over the cooled base and spread evenly, bake for approximately 12 minutes or until firm
• Once out of the oven allow to cool completely before putting in the fridge for a minimum of 4 hours to set

Topping Method:

• Place the chocolate and oil in a double boiler stirring continually until melted.
• Pour over the caramel and spread evenly.
• Return to the fridge for a minimum of an hour to set.

Recipe Notes:

• The best way to slice is by having a jug with boiling water next to you and place the knife in the jug between cuts to heat the blade allowing to glide through each cut.
• Store in an airtight container under 27 degrees for a maximum of 5 days
• This recipe is best served fresh but can be frozen

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.

C4K Up & GO GO GO
Serves: 2

Ingredients:

• 2 weetbix biscuits
• 200ml full cream milk
• 100ml full cream milk
• 100ml natural yoghurt
• 1 banana, sliced
• 1 tablespoon maple syrup or honey

Method:

• Crush 2 Weetbix in a bowl and cover with 200ml of milk and soak overnight in the fridge.
• When ready to make your C4K Up & Go Go Go place the soaked weetbix with all other ingredients in your blender, bullet mixer or thermo cooking device.
• Blend until smooth, you can use additional milk to get the preferred consistency of smoothie if needed.

Recipe Notes:

• Store in a sealed container in the fridge for a maximum of 2 days, but best served fresh
• This recipes 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.

C4K Sausage Rolls
Makes: 16 large OR 32 halves OR 80 party sized sausage rolls

Ingredients:

• 500g beef mince
• 500g sausage mince
• 2 eggs
• 1 x 200g box stuffing mix (or breadcrumbs)
• 3/4 cup C4K Kitchen’s Mumma’s Magic Sauce
• 1 cup grated cheese
• 1 large onion, finely diced
• 1 large carrot, grated
• 1 large zucchini, grated and squeezed to remove excess moisture
• 1 heaped tablespoon minced garlic
• 1 tablespoon mixed herbs
• 8 sheets frozen puff pastry, defrosted

Method:

• Preheat oven to 180 degrees Celsius.
• Place all ingredients (except puff pastry sheets) into a large mixing bowl.
• Use your hands to mix the ingredients squeezing through your finger tips until all ingredients are very well combined and have formed a nice smooth meaty dough like consistency.
• Take your first sheet of puff pastry and cut down the middle to have 2 equal sized rectangles.
• One the first side place a sausage shape of the mix mixture down the middle of the pastry rectangle. You want the thickness of the mixture to be about 1/4 of the rectangle with and about 1-1 1/2cm high. Roll the two sides of the pastry up ensuring that there is about 1cm over an overlap, if it overlaps more you can add some more filling, if it over laps less remove a bit of filling .
• Along the join use the point of a fork to press down the whole way along the join to intertwine the two layers of pastry, place join side down onto a baking paper lined tray. Repeat with the remaining mixture and pastry sheets.
• Brush the tops of the sausage roll with some milk, you can either cut now to preferred serving and/or storing size for a cleaner finish or you can cut after cooked.
• Bake in the preheated oven for approximately 30 minutes or until flaky and golden brown.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly and should 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.

C4K Mumma’s Treat – Easy Fudge
Makes: approximately 36 square

Ingredients:

• 395g can condensed milk
• 375g bag chocolate melts (any type, milk chocolate shown in the picture)
• 1 cup extras of your choice (sultanas, almonds & chopped dried apricots used in picture)

Method:

• Line a Brownie Tin very well with glad wrap and set aside.
• Empty the condensed milk into a microwave proof bowl and microwave on high for 60 seconds.
• Add the chocolate melts to the bowl and stir through well. Microwave for another 60 seconds on high.
• Stir well, and the mixture should now be smooth and fully combined, if not put back into the microwave but 15 second burst maximum.
• Stir through your chosen extras until well combined and then pour into the prepared brownie tin.
• Refrigerate overnight.
• It is easiest to cut by dipping a sharp blade into a jug of boiling water between each cut.
• Store in an airtight container in the fridge.

Suggested combinations:

• White chocolate with macadamia nuts
• White chocolate with m&m minis
• White chocolate with crushed oreos
• White chocolate with chopped dried apricots and shredded coconut
• Milk chocolate with chopped lollies
• Milk chocolate with crushed biscuits
• Milk chocolate with chopped cherry ripe
• Milk chocolate with mini marshmellows
• Dark chocolate with rum soaked raisins (no excess fluid or it will not set)
• Dark chocolate with instant coffee
• Dark chocolate with chopped peppermint crisp
• Dark chocolate with crushed pecans and walnut
• Any anything else you imagination desires what doesn’t add excessive moisture to the mix.

Recipe Notes:

• Store in an airtight container in the fridge for the maximum of 7 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.

C4K Mumma’s Fried Chicken
Serves: 4-6

C4K Mumma’s Fried Chicken Recipe Base Ingredients:

• 2 cups plain flour
• 4 teaspoons paprika
• 1 teaspoon ground black pepper
• 1 teaspoon roast chicken seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried tarragon
• 1 teaspoon garlic powder
• 1/2 teaspoon onion salt
• 1/2 teaspoon celery salt

Recipe Ingredients:

• 1 whole chicken, cut into portions
• 3 eggs, lightly whisked
• 1/4 cup milk

Method:

• Preheat oven to 180 degrees Celsius.
• Whisk the three eggs well and pour into a large zip lock bag with 1/4 cup of milk and mix well.
• Place all ingredients for the C4K Mumma’s Fried Chicken Recipe Base in a large zip lock bag, seal and shake VERY well so everything is well combined.
• Place some chicken into the zip lock bag with the egg, making sure you do not over fill the bag then seal the bag and shake the bag around until the chicken is completely covered.
• Remove the chicken from the egg zip lock bag and place in the coating zip lock bag, seal & shake until the chicken is well coated.
• Repeat in batches until all chicken is coated (see recipe notes).
• Once complete seal the zip lock bags and throw them in the bin for an easy clean up.
• Heat 4 tablespoons of rice bran oil in the bottom of a heavy duty frying pan.
• Cook all sides of the chicken so that it is golden and crispy.
• For large pieces of chicken with the bone in: Place the chicken in a roasting tray or a baking tray and put in the oven for 20-30 minutes, depending on the size of your chicken pieces cooking time may vary.
• For large chicken fillets: Place the chicken in a roasting tray or a baking tray and put in the oven for 10-15 minutes, depending on the size of your chicken pieces cooking time may vary
• For nuggets and popcorn chicken: Place the chicken on paper towel to drain excess oil before serving.

Recipe Notes:

• Prepare the C4K Mumma’s Fried Chicken Recipe Base mix and store in your pantry for a quick 30 Minute Meal
• For extra crunch on large pieces of chicken like fillets and cutlets of chicken double coat in the egg wash and seasoned flour
• Cut chicken breast pieces into chicken nugget portions or popcorn chicken sized cubes for a delicious smaller sized alternative— 2 chicken breast will feed 4 people
• Store covered in the fridge for the maximum of 2 days
• 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.

C4K Muesli Bars
Makes: approximately 20 bars

Ingredients:

• 2 cups rolled oats
• 1 cup rice bubbles or rice krispies
• 1 cup sultanas
• 1/2 cup chopped dried apricots
• 1/2 cup dried berried (goji berries & cranberries used in the picture)
• 1 cup mixed seed (chia, sesame & flaxseed used in the picture)
• 3/4 wholemeal SR flour
• 250ml honey
• 150ml coconut oil or melted butter

Method:

• Preheat oven to 180 degrees Celsius and prepare a brownie tin by lining and greasing.
• Mix all cereals, fruit and seeds into a mixing bowl and combine well, add in the SR flour until completely coated.
• Heat the honey and coconut oil over gentle heat until starting to slightly bubble, once bubbling stir through the dry mixture until well combined and coming together.
• Place the mixture into the prepared brownie tin.
• Once you have filled the tin use the base of drinking glass to press down to compact all ingredients into the tin.
• Bake for 35-30 minutes or until slightly golden on top, remove from oven.
• Leave in tin for at least 10 minutes before moving to a cooling rack.
• Allow to be completely cooled and set before cutting and cut with a very sharp and hot knife for the most crumble free outcome.

Recipe Notes:

• Store in an airtight container for a maximum of 5 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.

C4K Mini Sweet Treat Balls

Apple Pie Balls

Ingredients:

• 1/2 cup dried apple rings, well packed
• 1/2 cup pitted dates
• 1/4 cup toasted muesli
• 1/2 teaspoon all spice

Apricot & Coconut Balls

Ingredients:

• 3/4 cup dried apricots
• 3/4 cup desiccated coconut

Dark Chocolate Balls

Ingredients:

• 1/2 cup pitted dates
• 1/2 cup sultanas
• 100b 70% dark chocolate
• 1 weetbix biscuit

Method for all:

• Place all ingredients into your Thermo cooking device or Food Processor and blend under the mixture is ground well.
• Remove the mix from the bowl and grab portions of the mixture and roll into the desired ball size.
• For larger size balls you may need to finish the ball by rolling in coconut to they aren’t so sticky.

Recipe Notes:

• The small bags seen in the picture were purchased in a pack of 100 from eBay
• Store in an airtight tight container below 27 degrees
• 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.

C4K Lasagne
Serves: 6

Meat Sauce Ingredients:

• 500g minced meat (beef, pork or a combination)
• 1 tablespoon minced garlic
• 1/2 teaspoon onion salt
• 1/2 teaspoon celery salt
• 1 onion, finely diced
• 1 stalk celery, finely diced
• 1 carrot, grated
• 1 zucchini grated
• 100g sweet potato, grated
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce
• 1 box dry lasagne sheets

White Sauce Ingredients:

• 1/2 head cauliflower
• 1 cup natural yoghurt
• 1/2 cup light sour cream
• 1/2 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1 1/2 cup grated cheese

Meat Sauce Method:

• Heat 1 tablespoon of oil in a large heavy based frying pan add in the garlic, salts, onion and celery into the frying pan and sauté for 2 minutes until the onion starts to soften
• Add in the mince meat, using your wooden spoon to break up the mince as you brown it off for about 5 minutes
• Add in the MMS and the grated vegetables and simmer for about 10 minutes until the grated vegetables have softened.

White Sauce Method:

• Remove the leaves from the cauliflower and cut into small chunks, stem included and either boil or steam until full cooked through.
• Puree the cauliflower and then stir through the yoghurt, sour cream, salt, garlic powder and parmesan cheese until well combined.

Lasagne Construction:

• Preheat your oven to 180 degrees Celsius.
• Place 1/4 of the meat mixture into the base of an oven proof lasagne dish and spread evenly, then cover fully with the dried lasagne sheets, you may need to crack some of the sheets to ensure the mince mixture is completely covered.
• Cover the lasagne sheets with 1/4 of the white sauce mixture and spread evenly.
• Repeat with the remaining mixtures of; meat; pasta; white sauce finally finishing with a layer of the white sauce.
• Evenly sprinkle the tasty cheese over the top of the lasagne.
• Bake in the oven for 20-25 minutes until the cheese is golden brown and the lasagne sheets are soft.

Slow Cooker Method:

• Prepare the meat sauce and white sauce as described above
• Place 1/4 of the meat mixture into the base of slow cooker bowl and spread evenly, then cover fully with the dried lasagne sheets, you may need to crack some of the sheets to ensure the mince mixture is completely covered.
• Cover the lasagne sheets with 1/4 of the white sauce mixture and spread evenly.
• Repeat with the remaining mixtures of; meat; pasta; white sauce finally finishing with a layer of the white sauce.
• Evenly sprinkle the tasty cheese over the top of the lasagne.
• Place a clean tea towel over the top of the bowl and then place on the lid.
• Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
• What is the benefit of SCing a lasagne? It delivers the flavour profile of a next day lasagne with the delicious same day freshness.

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.

C4K First Birthday Cake

This cake is a custard cake which is the density between a sponge cake and a mud cake so makes for the perfect cake for birthday parties to be decorated.

Picture shown is a Custard Cake with C4K Kitchen’s Raspberry Chia Jam Filling and Raspberry Buttercream Frosting.

Cake Ingredients:

• 2 cups SR Flour
• 1/4 cup custard powder
• 250g butter, softened
• 3/4 cup caster sugar
• 2/3 cup milk
• 4 eggs

Cake Method:

• Preheat oven to 180 degrees Celsius and prepare a 20cm round cake tin by greasing and lining with baking paper.
• Place all ingredients into a large bowl and use electric beaters to beat for 5-6 minutes until pale, smooth and creamy.
• Spread evenly around the edges of the cake and have the centre level if not slightly lower in batter.
• Cook for 40-50 minutes or until a cake skewer comes out come clean when put through the centre.
• Allow to sit in the cake tin for 5 minutes before transferring to a wire rack to cool completely.

The below decorations section of this recipe is as per the picture, however if you prefer to have a whole cake and leave unfilled and/or have your choice of icing that is completely fine – the cake is delicious unfilled with other frostings also.

Decoration Ingredients:

• 1/3 cup of C4K Kitchen’s Raspberry Chia Jam
• 125g butter, softened
• 1 1/2 cups icing sugar
• 1 tablespoon milk
• 1/4 cup puree fresh or frozen raspberries
• Squeeze lemon juice

Decoration Ingredients:

• Once completely cooled slice the cake into 2 rounds and spread the jam evenly over the base cake and then replace the top portion of the cake on top of the jam.
• Use your electric beaters to beat butter for about 5 minutes until pale and fluffy, then gradually add in the icing sugar and milk until well combined.
• Finally add in the raspberry puree and beat until well mixed through, you made need some additional icing sugar to get the correct buttercream consistency, this will depend on the liquid levels of your puree.
• Either spread with a cake spatula or pipe the buttercream over the top and sides of the jam filled custard cake.

Recipe Notes:

• Store in an airtight container below 27 degrees for 3 days
• This recipe is freezer friendly undecorated (cake only is freezable)

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.