Apricot Crumble Popcorn

Ingredients:

• 1 cup almond meal
• 1 cup rolled oats
• 1/4 cup brown sugar
• 1/4 cup rice malt syrup (or honey)
• 1/2 cup apple puree
• 1/2 cup melted butter
• 3/4 cup dried apricots, chopped
• 1 cup popping corn kernels
• 2 tablespoons rice bran oil

Method:

• Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper
• Mix together the almond meal, rolled oats, sugar, syrup, apple puree and butter into a mixing bowl and combined well
• Spread the mixture roughly over the baking paper and bake for 15 minutes until golden
• While the crumble is cooling place the oil and the corn kernels in the bottom of a soup or stock saucepan that has a matching lid and spread the corn kernels evenly across the bottom
• Turn the stove on to a medium heat and continue shaking the pan back and forward over the heat until the first kernel pops – VERY quickly put the lid on the pot but continue to shake the pot back and forward over the heat
• After a couple minutes the popping will start to slow down, remove from the heat when you haven’t heard a pop for 15 seconds
• Place the popcorn into an airtight container and evenly spread the chopped apricots over the top of the popcorn
• Finally break up the baked crumble mixture and crumble into your hand and spread over the popcorn
• Place the lid of the air tight container and shake well for your delicious apricot crumble popcorn.

Recipe Notes:

• Store in an airtight container 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.

Apricot Chicken
Serves: 4

Ingredients:

• 600g chicken thigh fillets, diced
• 1 large onion, diced
• 1 portion C4K Kitchen French Onion Soup Mix
• 400ml can apricot nectar
• 1/2 cup chicken stock
• 1 tablespoon minced garlic

Method:

• Heat 1 tablespoon rice bran oil to a frying pan or heavy based saucepan.
• Add garlic, onion and diced chicken and cook stirring regularly until chicken is brown.
• Stir through the portion of C4K Kitchen’s French Onion Soup to coat all chicken.
• Finally stir through the apricot nectar and stock then simmer over low heat for about 15-20 minutes until chicken is tender.
• Serve with your choice of rice, pasta, mash & vegetables.

Slow Cooker Method:

• Roll the chicken in the French onion soup mix until well coated and place in the slow cooked bowl.
• Top with the remaining ingredients.
• Cook on LOW for 6-8 hours of HIGH for 3-4 hours.
• Serve with your choice of rice, pasta, mash & vegetables.

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.

Apricot Chicken Couscous
Serves: 4

Ingredients:

• 600g chicken breast or thigh fillets, diced
• 1 onion, diced
• 200g sweet potato, diced
• 200g butternut pumpkin, diced
• 1 carrot, diced
• 1 portion C4K Kitchen’s French Onion Soup Mix
• 1 tablespoon chicken stock powder
• 850ml can apricot nectar
• 250g couscous

Method:

• Heat the oil in a large heavy based frying pan and then add in the diced onion, sauté for about 5 minutes until the onion softens.
• Add in the chicken that has been cubed to about 1.5-2cm pieces and brown the chicken.
• Add in the sweet potato, pumpkin and carrot which have all been peeled and diced into about ¾ cm cubes, the French onion soup mix and the stock. Stir well so the soup mix coats as much as possible.
• Pour in the Apricot Nectar and bring to the boil.
• Reduce the heat, cover and simmer for approximately 10-15 minutes until the vegetables are soft and the chicken is cooked through.
• Add 1 ½ cups of water to the pan (it should almost look like an excessive amount of water) and then bring back to the boil.
• Remove the pan from the heat, add in the couscous and stir through well.
• Cover with alfoil or a lid and leave for 5 minutes to allow the couscous to soften and absorb the juices.
• Fluff the couscous up with a fork and then serve.

Recipe Notes:

• Store covered in the fridge for a 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.

Apple Pie Popcorn

Ingredients:

• 1 cup popping corn kernels
• 2 tablespoons rice bran oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 tablespoon brown sugar
• 1 tablespoon butter, melted
• 1 cup dried apples, chopped

Method:

• Place the oil and the corn kernels in the bottom of a soup or stock saucepan that has a matching lid and spread the corn kernels evenly across the bottom.
• Turn the stove on to a medium heat and continue shaking the pan back and forward over the heat until the first kernel pops – VERY quickly put the lid on the pot but continue to shake the pot back and forward over the heat.
• After a couple minutes the popping will start to slow down, remove from the heat when you haven’t heard a pop for 15 seconds.
• In small bowl, mix together spices and sugar.
• In a large air tight container combine popcorn and dried apples.
• Pour melted butter over popcorn mix and dump the spiced sugar mix over the popcorn.
• Place the lid on the air tight container and shake very well so that the apple and spices are evenly spread through the popcorn.

Recipe Notes:

• Store in an airtight container for a 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.

Apple Crumble Cookies
Makes: Approximately 24

Ingredients:

• 150g butter, melted
• 1/2 cup almond meal
• 1 cup rolled oats
• 1 cup toasted muesli
• 1/4 cup brown sugar (optional)
• 1 large apples, peeled cored and grated
• 1 teaspoon vanilla essence
• 1 1/2 teaspoon baking powder
• 1 teaspoon allspice

Method:

• Preheat your oven to 180 degrees Celsius and line 1 baking trays with baking paper.
• Place all the dry ingredients into a large mixing bowl and mix well, make a well in the centre and add in the melted butter, vanilla and grated apple, mix under well combined.
• Place a dollop of the mixture onto the prepared baking trays, repeat using all the mixture.
• Bake the cookies for 10-15 minutes until golden brown, remove from the oven and allow to sit on the tray for at least 10 minutes before transferring to a cooling rack.

Recipe Notes:

• To be stored in an airtight container for a maximum of 5 days
• This recipe is not freezer suitable

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.

Apple & Cinnamon Pinwheels
Makes: approximately 24

Ingredients:

• 2 sheets frozen puff pastry, defrosted
• 1 cup crushed apples, apple sauce or apple puree
• 1 tablespoon brown sugar
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon all spice

Method:

• Preheat the oven to 180 degrees Celsius and line 2 baking trays with grease proof paper and spray the paper generously with cooking oil spray.
• Lay the sheets of pastry out and spread ½ of the apples on one sheet of pastry all over, except about 2cm from one end. Repeat with the remaining apple on the other sheet of pastry.
• Combine the brown sugar and spices in a small mixing bowl and mix well, sprinkle evenly between both pastry sheets evenly across the apple.
• Starting at the coated end of the pastry sheet roll the pastry until you get to the part of the pastry that does not have any topping, brush the bare pastry with milk using a pastry brush then finish the roll.
• Wrap the roll in glad wrap (or the pastry plastic sheet) and put into the freezer for 5 minutes as this helps hold shape while cutting.
• Remove from the freezer and slice the roll at about 1cm gaps and place each pinwheel flat on the lined baking tray.
• Place in the oven for 20-25 minutes until the pastry is crispy and golden. Move to a cooling rack to allow to cool.

Recipe Notes:

• Store in an airtight container below 27 degrees for the 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.

Apple & Sultana Uglies
Makes: approximately 24

Ingredients:

• 1 cup SR flour
• 1 1/2 cups grated apple
• 3/4 cup sultanas
• 1/2 cup natural or Greek yoghurt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon all spice
• 1/2 teaspoon nutmeg

Method:

• Preheat oven to 180 degrees Celsius and line two baking trays with baking paper.
• Combine all ingredients in a mixing bowl until well combined.
• Dollop tablespoon of mixture onto the baking tray approximately 2-3cm apart.
• Bake for 15-20 minutes until golden.

Recipe Notes:

• Store in an airtight container below 27 degrees and consume within 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.

Apple & Blueberry Crumble
Serves: 4-6

Ingredients:

• 10-12 apples
• 1/2 cup fruit juice
• 1/2 cup dried or frozen blueberries
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1 cup almond meal
• 100g butter, cubed at room temperature

Method:

• Peel, core and quarter the apples and place in a saucepan, add in the juice and simmer for 10-15 minutes or until the apples are soft and then mash the apples until slightly textured.
• Stir through the blueberries and then transfer the fruit mixture into an oven safe dish.
• Preheat the oven to 180 degrees Celsius.
• In a mixing bowl add in the oats, brown sugar and almond meal and mix well.
• Add in the softened butter and use your finger tips to rub the butter through the dry mixture very well.
• Evenly spread the crumble mixture over the top of the fruit and bake for 20-25 minutes or until golden.
• Serve with a scoop of vanilla ice cream or a dollop of natural yoghurt for a slightly healthier option.

Notes:

• The blueberries can be left out of the recipe for a plain apple crumble
• Blueberries can be replaced with sultanas for a different fruit addition
• To be stored 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.

Almond Bread
Makes: approximately 36 biscuits

Ingredients:

• 3 egg whites
• 1/2 cup caster sugar
• 1 cup plain flour
• 250g whole unpeeled almonds

Method:

• Preheat oven to 180 degrees Celsius.
• Beat egg whites with an electric beater until soft peaks are formed then gradually add sugar and beat until all dissolved and finally gently fold in the sifted flour and almonds using a spatula.
• Spread mixture into a greased log tin and bake for 180 degrees for 30 minutes.
• Remove from the loaf tin and allow to fully cool on a wire rack.
• When cold, wrap loaf completely in alfoil and leave for 2 days.
• Cut the entire loaf into very thin slices, this is easiest when using an electric knife.
• Place slices in a single layer onto oven trays and bake at 150 degrees Celsius for 30-35 minutes or until dry and crisp.

Recipe Notes:

• Store in an airtight container for a 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.

Jerk Chicken & Rice
Serves: 4

Ingredients:

• 1 whole chicken cut into portions
• 1 batch Jerk Marinade
• 2 cups cooked 1 day old rice

Method:

• Place the chicken in either an air tight container or ziplock bag
• Take out 3/4 cup of the marinade and set aside, pour the remaining marinade over the chicken and shake well to coat the chicken completely
• Allow the chicken to sit in the marinade for a minimum of 4 hours and as long as overnight
• Oven roast the chicken pieces in a preheated 180 degrees Celsius oven for 45-60 minutes.
• To prepare the rice heat the marinade in a heavy based frying pan and cook off for about 2 minutes until aromatic.
• Stir through the cooked rice until well coated and warmed through.
• Serve the chicken on a bed of the jerk rice and drizzle with some of the juices in the baking tray.

Recipe Notes:

• Store covered in the fridge for a 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.