Bread & Butter Pudding Muffin Cups
Makes: 12 standard sized muffin

Ingredients:

• 8 slices of fruit bread, buttered both sides
• 300ml thickened cream
• 50ml full cream milk
• 4 eggs
• 1/2 cup raw (or brown) sugar
• 1/4 cup butter, melted
• 2 teaspoon vanilla essence
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon all spice
• 1 cup sultanas

Method:

• Preheat oven to 180 degree Celsius and grease non-stick muffin tray or line with paper cups.
• Mix fruit bread cubes with cream in a bowl, rinse the cream container out with about 50ml of milk and add, let sit for about 10 minutes or until milk is all soaked up.
• Combine eggs, sugar, butter, vanilla, spices and sultanas in separate bowl.
• Combine egg mixture and bread mixture and spoon the mixture into the prepared muffin tin filling to the top press down and fill to the top again.
• Bake in the preheated oven 35-45 minutes.
• Let cool in pan for about 15 minutes, then remove to a cooling rack.

Recipe notes:

• Normal white bread can be used instead of fruit bread
• Any dried fruit and/or chocolate chips are able to be added into the batter.
• Store in an airtight container 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.

Beef Stroganoff Balls
Serves: 4

Ingredients:

• 500g lean beef mince
• 1 cup stuffing mix (or breadcrumbs)
• 1 egg
• 8 mushrooms
• 1 teaspoon paprika
• 1/2 teaspoon celery salt
• 1 beef stock cube
• 300ml sour cream
• 1 tablespoon plain flour
• 250g penne pasta

Method:

• Using your food processor place all the mushrooms and blend until you have something resembling mushroom breadcrumbs.
• In a large mixing bowl add in the mince, mushroom crumbs, stuffing mix, egg, paprika and celery salt. Use your hands to blend the mixture very well ensure all ingredients are well combined.
• Dampen your palms and roll tablespoons full of the mixture into balls. Repeat until all the mixture is gone.
• Heat the rice bran oil in a large frying pan. Once hot add in the meatballs and cook for about 10 minutes constantly shaking the pans to ensure the balls get browned all over.
• Add in ½ cup of water, the beef stock cube and the sour cream to the frying pan. Stir well until all the sour cream becomes a sauce, simmer for a further 5 minutes.
• Using a fork or whisk stir in the plain flour into 1 tablespoon of water to make a paste and then evenly stir into sauce and combine well.
• Leave the sauce to softly simmer and thicken on a very low heat while you cook the pasta as per the instructions on the packet.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 2 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.

Beef Stock

Ingredients:

• 1.5kg meaty bones
• 2 large onions
• 4 carrots
• 3 stalks celery
• 1 sprig fresh rosemary
• 2 bay leaves
• 1 tablespoon whole peppercorns
• 1 tablespoon salt
• 4 cloves garlic

Method:

• Place the bones in a roasting tray and put in an oven of 200 degrees Celsius for 45 minutes, turn all the bones over and roast for another 45 minutes
• Husk and 1/4 the onions, chop the carrots and celery into 5cm length and place in the SC with all other ingredients
• Tip the contents of the roasting tray, juices and all into the slow cooker and fill with water about 2-3cm from the top, place the lid on the SC and cook on LOW for 48 hours
• One ladle at a time pour the “brew” into a fine sieve and use a wooden spoon to push all the liquid out of the bulk, remove the discharge from the sieve and repeat with all SC contents
• Place stock in the fridge overnight and in the morning remove the fat layer from the top and discharge, it will not matter is some little floating portions or fat are in the residual stock but remove the big chunks.

Recipe Notes:

• This is a concentrate stock due to extended cooking time, I freeze in a muffin tray, one frozen muffin tray portion with 1 1/2 cups of water equals 2 cups of stock
• You can reduce the cooking time by half if you prefer a more traditional stock
• 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.

Beef Nachos
Serves: 4

Ingredients:

• 500g lean beef mince
• 1 onion, finely diced
• 1 tablespoon minced garlic
• 2 carrots, grated
• 1 zucchini, grated
• 2 mushrooms, grated
• 1 x 400g can kidney beans, drained and rinsed
• 1 portion of C4K Kitchen’s Mexican Spice Mix
• 1/2 portion of C4K Kitchen’s Mumma’s Magic Sauce (MMS)
• 2 packets of corn chips
• 1 jar Mexican salsa
• 1 cup grated cheese
• 1/2 cup sour cream

Method:

• Heat 2 tablespoons rice brain oil in a large heavy based frying pan, add in the diced onion, garlic and the grated carrots, zucchini and mushrooms sautéing for about 5 minutes until the vegetables all soften.
• Add in the mince and use your wooden spoon to break up the mince while browning off.
• Add the drained kidney beans into the meat mix and evenly sprinkle the Mexican spice mix and mix well.
• Add in the MMS and simmer for 5-10 minutes until sauce has thickened.
• Spread the corn chips evenly between the 4 serving plates, top with meat mixture.
• Add ¼ jar of the salsa on top of the meat mixture, finally top with grated cheese and sour cream.

Recipe Notes:

• Store the beef mince mixture covered in the fridge for a maximum of 3 days
• The beef mince component of 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.

Beef & Vegetable Stir Fry
Serves: 4

Ingredients:

• 500g beef strips
• 1 tablespoon peanut oil
• 3 tablespoon oyster sauce
• 2 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon minced garlic
• 1 teaspoon freshly grated ginger
• 1 large carrot, julienne
• 1 medium onion, thinly sliced
• 1 zucchini, julienne
• 1 red capsicum, thinly sliced
• 1 bunch broccolini, sliced
• 1 bunch bok choy (or another Asian green), sliced
• 8 mushrooms, sliced
• 1 tablespoon honey
• 200g thin hokkien noodles

Method:

• Add the oil, oyster sauce (only 2 tablespoons), soy sauce & fish sauce into a heavy based frying pan or wok and brown off the meat until just cooked through an set aside, including the juices in the pan.
• Place the noodles in boiling water and sit for 2-3 minutes until they have broken up and are soft, then drain.
• Place all the vegetables, except the bok choy green leaves and the mushrooms, into the same frying pan and stir fry until the carrots and onion just start to soften then add in the mushrooms and bok choy leaves.
• Stir fry for another couple minutes until the vegetables are al-dente.
• Add in the beef and all the juices back into the vegetable and mix well.
• Gradually add in the noodles in small portions at a time stirring well before adding in the next portion of noodles.
• Add in the extra 1 tablespoon of oyster sauce and the 1 tablespoon of honey, mix well and serve.

Recipe Notes:

• This recipe is not freezer friendly
• Store covered in the fridge for a maximum of 3 days, 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.

Battered Fish
Serves: 4

Ingredients:

• 4 large fish fillets or 8 small fish fillets (whiting shown in picture)
• 750ml vegetable oil
• 1 cup SR flour
• 1/2 teaspoon salt
• 1 cup very cold soda water

Method:

• Place all the oil in a large heavy based frying pan and heat the oil until it is hot enough to fry the fish. You can test if it is hot enough by putting a wooden spoon handle into the hot oil and if it bubbles around the wooden handle then it is hot enough.
• Whisk together the flour, salt and soda water until well combined.
• Glide your fish fillet through the batter, turn the fillet over and again glide through the batter mixture.
• Gently place the fish into the hot oil by placing the largest part of the fillet into the oil and gradually lowering the rest of the fillet into the oil.
• Repeat with the other fillets, you may need to cook in batches as you do not want to overcrowd the frying pan.
• Fry for about 3-4 minutes until the underside is golden and crispy and then gently flip the fish fillet over and cook for another 3-4 minutes, remove the fillet from the oil and place on a piece of paper towel to drain the excess oil.
• Repeat until all fish is cooked.

Recipe Notes:

• This recipe is best served fresh but can be stored in the fridge covered 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.

Basic Chicken Meatballs
Makes: approximately 24 meatballs (depending on ball size) 

Ingredients:

• 500g chicken mince
• 1 teaspoon crushed garlic
• 1 egg
• 1 cup stuffing mix (or breadcrumbs)
• 1 small onion, finely diced
• 1/2 cup plain flour
• Salt & Pepper to taste

Method:

• Mix all ingredients (except the plain flour) into a large mixing bowl and use your hands to combine well.
• Once the ingredients are well combined roll the balls into the desired shape, this is easiest to do with damp hands.
• Roll each ball gently in the plain flour to lightly coat
• Either cook the meatballs in batches in a frying pan with a dash of heated rice bran oil or oven bake in a moderate oven for about 15 minutes (cooking time will vary depending on ball size) or until cooked through.

Recipe Notes:

• Store covered in the fridge for a 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.

Basic Beef Meatballs
Makes: approximately 30 but depends on the ball size

Ingredients:

• 500g lean beef mince
• 1 teaspoon minced garlic
• 1 egg
• 1/2 cup stuffing mix (or breadcrumbs)
• 1 cup mixed grated vegetables (carrot, zucchini and parsnip used in picture)
• 1 small onion, finely diced
• 1/2 portion of C4K Kitchen’s French Onion Soup Mix

Method:

• Use your hands to squeeze out all additional liquid out of the grated vegetables.
• Add the vegetables into a large mixing bowl with all the other ingredients and use your hands to mix well.
• Once the ingredients are well combined roll the balls into the desired shape, this is easiest to do with damp hands.
• Either cook the meatballs in batches in a frying pan with a dash of heated rice bran oil or oven bake in a moderate oven for about 15 minutes (cooking time will vary depending on ball size) or until cooked 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.

Banana Oat Yoghurt Muffin
Makes:12 standard sized muffins

Ingredients:

• 1 cup rolled oats
• 1 cup fruit flavoured yoghurt (raspberry used in picture)
• 1 cup SR flour
• 1/4 cup raw sugar (optional)
• 1 teaspoon baking powder
• 1/3 cup canola or vegetable oil
• 1 ripe banana, mashed
• 1 egg
• 1/2 cup frozen raspberries
• Pinch salt

Method:

• Combine all ingredients into a bowl using a wooden spoon or spatula to combine well.
• Cover the bowl with a clean tea towel and allow the mixture to sit for 15-30 minutes to allow the oats to soften.
• Preheat oven to 180 degrees Celsius, line a muffin tray with paper liners and give each of the paper liners a quick spray inside of cooking spray.
• Use your spatula to remix the batter to ensure will combined and spoon the mixture into the muffin tray not filling more than 3/4 full.
• Bake for 15-20 minutes until golden and a cake skewer comes out clean.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 3 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.

Banana Oat Mini Muffins
Makes: approximately 24

Ingredients:

• 75g butter, melted
• 250g wholemeal SR flour
• 1 teaspoon baking powder
• 115g caster sugar
• 1/2 teaspoon bicarb soda
• 1 pinch salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 teaspoon honey
• 3 very ripe bananas
• 2 eggs
• 130ml milk
• 1/4 cup rolled oats

Method:

• Pre-heat oven to 190 Celsius and grease a mini muffin tray.
• Combine all the dry ingredients.
• Mash the bananas and combine with all the wet ingredients then mix together roughly with a fork to form a well combined thick and lumpy batter.
• Divide mixture into the prepared greased muffin tins.
• Sprinkle whole oats on top.
• Bake for 5-8 minutes for mini muffins.
• Transfer to a wire rack to cool.

Recipe Notes:

• Store in an airtight container for the maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months
• This recipe is credited to a dear friend of mine, Simone Stankowski-Bradey.  Thanks for this recipe Simmy x

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.