Banana Bread
Makes: 1 loaf or 12 muffins

Ingredients:

• 2 1/2 cups SR Flour
• 1/2 cup raw or brown sugar (see recipe notes for no added sugar option)
• 1 cup milk
• 1 egg (see recipe notes for egg free version)
• 2 tablespoons butter, melted
• 2-3 overripe bananas, mashed

Method:

• Preheat your oven to 180 degrees Celsius.
• Combine all ingredients in a large mixing bowl and use a wooden spoon until well combined.
• Pour the mixture into a well-greased and baking paper lined loaf tin or well-greased silicon muffins cups.
• Bake the loaf for 30-40 minutes until the skewer comes out clean and is golden on top.
• Bake the muffins for 20-25 minutes until the skewer comes out clean and they are golden on top.

Recipe Notes:

•  To make the recipe EGG FREE; remove the egg from the recipe and replace with an additional banana
• To make the recipe NO ADDED SUGAR; remove the sugar from the recipe and replace with; 1/2 cup apple sauce, or 1/4 cup honey, or 1/4 cup rice malt syrup
• To make the recipe DAIRY FREE; remove the milk from the recipe and replace with coconut milk and also remove the butter and replace with either coconut oil or Nuttalex
• For an additional treat, add in 3/4 cup of dark chocolate chips for a delicious choc-banana bread/muffins
• Store in an airtight container under 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.

Banana & Nutella Triangles
Makes: 16

Ingredients:

• 2 sheets frozen puff pastry, defrosted
• 1/2 cup nutella
•  2 bananas, sliced or mashed

Method:

• Preheat oven to 180 degrees calcium and line 2 trays with baking paper.
• Cut the sheet of puff pastry into 8 triangles.
• Spread each section with Nutella leaving about ¾ cm to the edge. Cover ½ with banana slices or mashed banana.
• Fold over and use a fork tip to seal the edge well. Use your fingers to push all the banana pieces into the triangle’s middle then use your fingers to pinch and seal the open edge. Finish with a fork to ensure it is sealed.
• Place on a lined and greased baking tray with an gap between each triangle. Brush the top of each with some milk using a pastry brush.
• Cook in the oven for 10-15 minutes or until golden brown with a light crunch.
• Remove from the tray to cool on a cooling rack.

Recipe Notes:

• 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.

Baked Meatloaf
Serves: 6-8

Ingredients:

• 500g lean beef mince
• 500g sausage mince
• 1 onion, finely diced
• 2 carrots, grated
• 1 zucchini, grated
• 1 stalk celery, finely diced
• 1/2 leek, finely chopped
• 1 tablespoon minced garlic
• 3 eggs
• 200g stuffing mix (or breadcrumbs)
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce
• 1/2 cup chicken of beef stock

Method:

• Combine minces, all grated and diced vegetables, garlic, stuffing mix and eggs into a large mixing bowl, use your hands to mix all ingredients until well combined.
• Once combined shape the mixture into a log shape and place in an oven proof dish with raised sides.
• Pour the MMS and stock over the meatloaf and gently roll the meatloaf so coated.
• Cook in a 150 degree Celsius oven for 75-90 minutes, until cooked through.
• Serve with the meatloaf in slices topped with the sauce that the meatloaf was cooked in with the sides of mashed potatoes and steamed vegetables.

Slow Cooker Method:

• Combine minces, all grated and diced vegetables, garlic, stuffing mix and eggs into a large mixing bowl, use your hands to mix all ingredients until well combined.
• Once combined shape the mixture into a log shape and place in an oven proof dish with raised sides.
• Pour the MMS and stock over the meatloaf and gently roll the meatloaf so coated.
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours, you can tell it is ready when the meat is tender and almost falling apart when touched.
• Serve with the meatloaf in slices topped with the sauce that the meatloaf was cooked in with the sides of mashed potatoes and steamed vegetables.

Recipe Note:

• This recipe is best served in thick slices using a spatula or egg slide to plate as opposed to tongs as it a soft and tender meatloaf.
• This recipe is also delicious as meatballs baked in MMS instead of meatloaf.
• 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.

Bacon Wrapped Stuffed Beef
Serves: 4

Ingredients:

• 6 full bacon rashers, rind removed
• 2 round steaks
• 1 small onion, finely diced
• 1/2 celery stalk, finely diced
• 2 button mushrooms, finely diced
• 1/2 cup ricotta cheese
• 1/2 cup grated cheese
• 1 tablespoon cornflour

Method:

• Preheat the oven to 180 degrees Celsius.
• Finely dice the onion, celery and mushroom and stir well into the ricotta cheese, grated cheese and corn flour and set aside.
• Use a meat tenderiser to flatten out the 2 round steaks and set aside.
• Cut of the rinds of the full bacon rasher as close as possible to the edge and lay 3 rashers of bacon down alternating the eye fillet at each end.
• Place the steak fillet at one end of the bacon and spread 1/2 of the stuffing mixture evenly over the steak.
• Repeat with the remaining rashers of bacon, steak and filling.
• Roll the bacon starting at the end where the steak is and continue until it is fully wrapped and secure with a skewer or toothpick, repeat with the other roll.
• Brown the roll of on all sides in a heavy based frying pan for about 2 –3 minutes each side.
• Transfer to an roasting pan and bake the rolls in the oven for 12-15 minutes.
• Remove and allow to rest for 10 minutes before slicing.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 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.

Bacon Braised Cabbage
Serves: 4-6 sides

Ingredients:

• 1/4 head cabbage
• 150g bacon pieces
• 1 tablespoon butter
• 2 teaspoon minced garlic

Method:

• Place the bacon garlic and butter in the base of a saucepan that has a lid.
• Shred the cabbage and place on top of the other ingredients and place the lid on the saucepan and pour 1 tablespoon of water over the cabbage.
• Put on a medium head and allow to simmer for about 5 minutes and then give the cabbage a quick stir.
• Replace the lid and reduce the heat to a medium low heat and allow to simmer for about 10 minutes until the cabbage is wilted and soft.
• Add salt and pepper to taste, you should not need a huge amount of salt if any as the bacon and butter contain salt.
• Stir very well before serving.

Recipe Notes:

• Store covered in the fridge for the maximum of 3 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.

Bacon & Mushroom Mini Quiches
Makes: approximately 48

Ingredients:

• 4 sheets frozen shortcrust pastry, defrosted
• 1 onion, finely chopped
• 200g mushrooms, finely chopped
• 200g diced bacon
• 1 cup grated cheese
• 3/4 cup wholemeal plain flour
• 12 eggs
• 150g sour cream

Method:

• Preheat the oven to 180 degrees Celsius.
• Place all the ingredients except eggs and sour cream into a large mixing bowl and mix well.
• In a separate mixing bowl crack all the eggs and add the sour cream with salt & pepper to taste whisking lightly until all combined then pour into the filling mix and stir well until well combined.
• Use a round cookie cutter (or egg ring) to cut circles in the pastry, do not throw out un-used pastry, this will be reused. To re-use the discarded pastry knead it together and roll it out to the same thickness as the original sheets and continue to cut your pastry discs.
• Spray the mini quiche tin well with rice bran oil spray, place the pastry disc into each well. Add in a tablespoon of the filling mix into the well until it’s just below the pastry level. Make sure your regularly stirring the filling mix as the heavier filling will sink to the bottom of the bowl.
• Bake for 15-20 minutes until golden brown on top.

Recipe Notes:

• Store in an airtight container in the fridge 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.

Bacon & Cheese Cob Loaf Dip

Ingredients:

• 1 round cob loaf
• 250g cream cheese
• 300ml sour cream
• 300g diced bacon pieces
• 1 small onion, finely diced
• 1 tablespoon minced garlic
• 1 cup grated cheese
• 1/2 cup grated parmesan cheese

Method:

• Preheat your oven to 180 degrees Celsius
• Cut the top section off your cob loaf and remove all the stuffing from the loaf, do not throw it away as you can serve loaf with the bread filling. Replace the cob loaf lid and place the entire loaf in the oven for 10-15 minutes
• Place all other ingredients into a large mixing bowl and mix well, place in the microwave for 3 minutes on high
• Remove from the microwave and mix well, if the ingredients have not yet combined well put back in the microwave for another 60 seconds, repeat this process until the dip filling is well combined, warm and bubbly
• Remove the loaf from the oven and place on a serving platter, fill the centre of the loaf with the dip mixture, replace the lid and scatter the extracted inside around the outside of the loaf ready to serve.

Recipe Notes:

• Best served fresh
• 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.

Avocado Salsa Dip

Ingredients:

• 2 large or 3 small avocados
• 250g cream cheese
• 1/2 cup finely diced tomatoes
• 1/4 cup finely diced red onion
• 1 tablespoon lemon juice

Method:

• Place the avocados and cream cheese in the food processor, process until combined.
• Add in the lemon juice and blitz for another 15-30 seconds to ensure it is well mixed through.
• Stir through the diced tomatoes and diced onions.

Recipe Notes:

• Store 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.

Asian Style Chicken & Corn Soup
Serves: 4-6

Ingredients:

• 2 litres chicken stock
• 3 litres water
• 1 tablespoon chicken stock powder
• 1 large chicken breast fillet
• 400g can corn kernels, drained
• 400g can creamed corn
• 1 tablespoon cornflour
• 2 tablespoons soy sauce
• 2 eggs, lightly beaten

Method:

• Add the stock, stock powder and water to a large soup pot and bring to the boil, once boiling add the chicken cover with a lid and remove from the heat, sitting for 15 minutes.
• Remove chicken and allow to cool slightly, then shred.
• Add both cans of corn to the stock and bring back to the boil.
• While it is boiling in a small mixing bowl combined the cornflour and soy sauce into a paste then stir into the soup to thicken slightly, reduce to a simmer for 5 minutes to let the flour cook out.
• Return the chicken to the soup and mix well.
• Slowly pour in the beaten eggs in a steady stream stirring constantly.
• Remove from the heat and sit for 2-5 minutes before serving to allow the egg to cook through.

Recipe Notes:

• Store in an airtight container in the fridge for the maximum of 2 day
• 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.

Apricot Dream Balls
Makes: Approximately 30 (depending on ball size)

Ingredients:

• 3/4 cup mixed dried fruit
• 1/4 cup chopped dried apricots
• 3 large pitted dates
• 1 tablespoon coconut milk
• 3/4 cup desiccated coconut

Method:

• Place all dried fruit and coconut milk into a food processor.
• Blitz until the mixture comes together then shape into balls (easiest to do with damp hands).
• Finish off your apricot dream balls by rolling in desiccated coconut.
• Chill until firm.

Recipe Notes:

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