Pork & Apple Sausage Rolls

Makes: 8 jumbo, 16 single serve or 48 party size

Ingredients:

• 4 sheets frozen puff pastry, defrosted 
• 4 rashers bacon, coarsely chopped 
• 500g pork mince
• 1 onion, diced
• 1 celery stalk, diced
• 4 cloves garlic, finely diced 
• 2 parsnips, grated
• 1 large potato, grated
• 2 large or 3 small apples grated
• 200g stuffing mix
• 4 eggs
• 3/4 cup grated Parmesan cheese
• 1 tablespoon butter, melted

Method:

• Preheat oven to 180 degrees Celsius and line two baking trays with baking paper
• Combine all ingredients (except pastry and melted butter) into a large mixing bowl
• Use your fingers to massage the ingredients together until well combined and separate into 8 equal portions
• Cut one of the pastry sheets in half horizontally to create two rectangles 
• Spread one portion of the meat mixture evenly in a sausage shape down the middle length-ways of the pastry rectangle
• Fold the pastry over both sides ensuring the overlap of pastry is at least 1/2cm
• Use the top of a fork to pierce and bind together the two layers of pastry
• Leave whole for a jumbo sausage roll, cut in half for a single serve sausage roll or cut into 6 pieces for party size sausage rolls
• Repeat with the remaining pastry and meat mixture
• Brush the sausage rolls with melted butter and bake in the preheated oven for 30 minutes or until golden brown.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly 
• Royal Gala apples were used in this recipe however any variety of apples can be used

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.

Impossible Slice

Serves: 6-8

Ingredients:

• 1 onion, diced
• 1 large carrot, grated
• 1 zucchini grated
• 1 red capsicum, diced
• 1 celery stalk, finely diced 
• 150g sweet potato, grated
• 1 large potato, grated
• 5 mushrooms, diced 
• 3 cloves garlic, finely grated
• 3 rashers bacon, diced 
• 1/2 cup fresh parsley, shredded 
• 9 eggs, lightly beaten
• 1 cup wholemeal plain flour
• 1 cup natural yoghurt or sour cream
• 1 tablespoon of polenta (or breadcrumbs)

Method:

• Preheat oven to 180 degrees Celsius and spray a lasagne dish with cooking spray and sprinkle the polenta evenly over the bottom of the dish 
• Place the remaining ingredients into a mixing bowl and stir until very well combined
• Pour the mixture into the prepared dish and spread evenly
• Bake for 40-45 minutes or until set
• Allow to cool for 10 minutes before cutting and serving
• Delicious served both hot and cold.

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 Choc Mini LoavesMakes: 12

Ingredients:

• 2 1/2 cups SR Flour
• 1/2 cup brown sugar
• 1 teaspoon mixed spices
• 3/4 cup dark choc chips 
• 3 over-ripe bananas, mashed
• 50g butter, melted
• 2 eggs, gently whisked
• 1 cup milk
• 1 teaspoon vanilla extract or extract paste

Method:

• Preheat the oven to 180 degrees Celcius and grease mini loaf tin tray 
• In a large mixing bowl place in all the dry ingredients and combine well until the chocolate chips are all coated in flour
• Make a well in the centred and add in three wet ingredients and use a spatula to fold the mixtures until well combined
• Evenly spread the mixture between the 12 mini loaf trays
• Bake in the preheated oven for 20-25 minutes or until a cake skewer comes out clean.
• Allow to cool in the tray for 10 minutes before moving to a wire rack to cool completely.

Recipe Notes:

• Store in an airtight contain below 27 degrees 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.

Blended Carrot Cake with Cream Cheese Glaze

Makes: 1 X 20cm round or square cake

Cake Ingredients:

• 1 cup oil
• 1 cup caster sugar
• 4 eggs
• 4 carrots, roughly chopped
• 2 1/4 cups plain flour
• 2 teaspoons baking powder

Glaze Ingredients:

• 150g spreadable cream cheese
• 1 cup icing sugar 
• 1 teaspoon lemon juice 
• 3/4 cup chopped walnuts 

Method:

• Preheat oven to 180 degrees Celsius and prepare a 20cm square or round cake tin by greasing well
• Place the oil, sugar, eggs and carrots in a food processor and blend until smooth
• THERMO COOKING [Speed 6, 20 seconds]
• Pour the mixture into a mixing bowl and add in the remaining cake ingredients and fold through using a spatula until well combined
• Pour the batter into the prepared cake tin and bake for 40-50 minutes or until a cake skewer comes out clean
• Remove the cake from the oven and allow to cool in the tin for at least 10 minutes before transferring to a wire cake rack.

• To make the glaze, blend the ingredients together and pour over the cooled cake
• Top with the chopped walnuts 
• Place the cake in the fridge for about an hour for the glaze to set

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• The cake without the glaze 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.

Sour Cream & Chives Crackers

Makes: approximately 48 

Ingredients:

• 4 tablespoons butter, melted
• 2 cups plain flour
• 1/2 cup sour cream
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 tablespoon dried chives
• 1 tablespoon powdered milk (optional)
• 1/3 cup ground Parmesan cheese
• 1 1/4 cup milk

Method:

• Preheat an oven to 180 degrees Celsius and line 2 trays with baking paper
• Place all ingredients in a mixing bowl and using a wooden spoon mix until well combined
• Place half the mixture onto one baking tray and spread evenly as thin as possible over the baking paper 
• Bake for 20 minutes
• Remove from the oven and use a pizza cutter to cut into your desired shape and size crackers and flip each cracker over
• Return the tray to the oven and bake for another 5-10 minutes or until the crackers are golden and crispy
• Repeat with the remaining mixture on the second baking sheet
• Bake as per the first tray
• Once baked transfer to a wire rack and cool completely.

Recipe notes:

• Store in an air tight container in a cool dark place for a maximum of 2 weeks
• 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.

Apricot Oat Bars

Makes: 27 bars or 54 bites

Ingredients: 

• 200g chopped dried apricots
• 250ml apricot nectar or apple juice
• 2 tablespoons butter
• 2 cups rolled oats
• 1/2 cup desicated coconut 
• 1 cup plain flour
• 1 egg, lightly beaten
• 1 cup milk

Method:

• Preheat oven to 180 degrees Celsius and prepare a brownie tin by greasing and lining with baking paper 
• Place the dried apricots, juice and butter in a microwave proof container and microwave on high for 2 minutes and mix well
• Combine the oats, coconut and flour in a mixing bowl, combine well then create a well in the centre 
• Add in the egg and the milk and mix well using a wooden spoon
• Lastly add in the warmed apricot mixture and stir until well combined
• Pour the batter evenly into the prepared tin
• Bake for 30 minutes 
• Allow to cool completely in the tin before moving to a wire rack or slicing

Recipe Notes:

• Store in an air right container in the fridge 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.

White Chocolate Mud Cake

Serves: 8-14 people

Ingredients:

• 300g butter, room temperature chopped
• 300g quality white chocolate
• 2 cups plain flour
• 1 1/4 cups self raising flour
• 1 1/2 cups caster sugar
• 4 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 1/4 cup water

Ganache Ingredients:

• 250g White chocolate
• 125g thickened cream

Method:

• Preheat the oven to 160 degrees Celsius and grease and line both the bottom and sides of a 20-22 springform pan
• Place the butter and water into a saucepan and over a medium heat stir until it has melted
• Turn off the heat then add in the White chocolate and continue to stir until melted and well combined
• In another bowl sift the flours and then using a wooden spoon to stir in the sugars and a pinch of salt until well combined then create a well into the centre 
• Pour in the chocolate mixture, eggs and vanilla into the well then stir with the wooden spoon until well combine
• Pour the batter into the prepared cake tin and bake for 1 hour 30 minutes to 1 hour 40 minutes or until the cake is baked and a cake skewer comes out clean
• Half way through cooking cover the cake with foil to prevent it over browning on the top
• Leave in the tin to cool before moving to a wire rack 
• To prepare the ganache heat the cream in the microwave for 60 seconds then add in 3/4 of the White chocolate. 
• Microwave for another 30 seconds then add in the remaining chocolate and stir well until the chocolate has melted ang the mixture is smooth
• Allow the ganache to cool until it’s thick and glossy and then pour it over the top of the cooled cake and spread evenly over the top and the sides.
• Decorate as you choose or leave with a delicious plain ganache glossy finish 

Recipe Notes:

• Store in an air tight container in the fridge for the maximum of 1 week
• This recipe (un-iced) is freezer friendly to be consumed with 30 days 

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.

Weetbix Uglies

Makes: approx 15

Ingredients:

• 4 weetbix biscuits, crushed
• 3/4 cup rolled oats
• 3/4 cup plain flour
• 1 teaspoon baking powder
• 1/4 cup brown sugar
• 1 cup sultanas
• 1/4 cup honey
• 75g butter
• 1/4 cup boiling water

Method:

• Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper
• Combine all dry ingredients into a mixing bowl and mix well
• Add the honey, butter and water into a small microwave proof bowl and heat until the butter is melted and the mixture is combined
• Stir through the fluid mix into the dry mix and use a wooden spoon until well combined
• Dollop a tablespoon of mixture onto the prepared baking tray
• Bake for 15-20 minutes until golden
• Remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly

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