Simple Christmas Cake

Makes: 1 x 20cm cake (round or square) or 12 cupcakes

Ingredients:

• 1kg mixed dried fruit
• 2 1/2 cups chocolate milk
• 2 cups SR flour

Method:

• Soak the dried fruit overnight in the chocolate milk
• Preheat oven to 180 degrees Celsius and grease either a 20cm cake tin or a standard muffin tray
• Add the nuts, seeds and flour and use a wooden spoon to combined well
• Pour mixture into prepared tin or tray, for cupcakes fill the hole 3/4 full
• For a Cake: Cook for 1 hour or until golden on top and skewer comes out clean
• For Cupcakes: Cook for 20-30 minutes or until golden on top and skewer comes out clean.

Recipe Notes:

• Delicious served warm with custard or ice cream as an easily alternative to pudding
• Cake to be stored in an air tight container under 25 degrees celcius
• To be consumed within 5 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.

 
Quinoa Crackers

Makes: approximately 48

Ingredients:

• 1/2 cup arrowroot flour
• 3/4 cup wholemeal plain flour
• 1/2 cup quinoa
• 1/2 cup water
• 1/4 cup olive oil
• 1 tablespoon chia seeds
• 1 tablespoon sesame seeds
• 1/2 teaspoon salt
• Big pinch of sugar

Method:

• Preheat oven to 180 degrees Celsius (170 degrees Celsius for fan forced oven) and line two baking sheets with baking paper
• Combine all dry ingredients and mix well and create a well in the middle
• Pour the oil and water into the well and use a butter knife to mix the ingredients together until you have a nice soft dough
• Turn the dough onto a clean lightly floured bench and knee until it’s a smooth ball
• Halve the dough
• Place the first half into one of the lines baking tray, place another piece of baking paper over the top and roll the dough out to the size of the tray or until it’s about 1-2mm thick
• Use a pizza cutter or a sharp knife to cut the rolled dough into the desired shaped and size of the crackers you are after
• Repeat with the second portion of dough
• Bake for 15-25 minutes or until golden, cooking time will vary with the thickness of the cracker.

Recipe Notes:

• Store in an air tight container in the pantry for up to a week
• The dough is freezer friendly however the cooked crackers are not freezer friendly
• Delicious served with any of the C4K Kitchen dips as shown below with the C4K Kitchen’s Mushroom Paste

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.

Fresh Strawberry Muffins

Makes: 12

Ingredients:

• 1/2 cup butter, softened
• 1/4 cup sugar
• 1 egg
• 2 cups SR flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 teaspoon vanilla essence
• 1 tablespoon maple syrup
• 1 1/2 cups diced fresh strawberry
• 1 tablespoon coconut or raw sugar

Method:

• Preheat the oven to 180 degrees Celsius and grease a muffin tray
• Cream the butter and sugar using electric beaters until light and fluffy then add the egg and beat until mixed through
• Sift the flour, baking powder and salt into a bowl
• Alternate between adding small portions of the flour mix and the milk to the butter mix with the electric beater until all mixed in
• Add in the vanilla and maple syrup beating until just combined
• Fold through the strawberries with a plastic spatula
• Spoon the batter into the prepared muffin tray roughly to about 3/4 full
• Sprinkle the top of each muffin with a pinch of coconut sugar
• Bake for 20-25 minutes or until golden and a cake skewer comes out clean.

Recipe Notes:

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

Red Velvet Brownies

Makes: approximately 20 squares

Ingredients:

• 1 large beetroot, cooked and pureed
• 1 1/2 cup rolled oats
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup milk
• 1/4 cup coconut oil or vegetable oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla
• Chocolate flakes, optional for decoration

Method:

• Preheat oven to 180 degrees Celsius and prepare a brownie tin by greasing and lining with baking paper
• In a food processor add the rolled oats, cocoa, baking powder and salt, blend in the food processor until a flour consistency is formed
• Add into the food processor the milk, oil, maple syrup & vanilla and blend until well combined
• Transfer the batter into a mixing bowl and stir through the beetroot puree until well combined
• Pour the mixture into the prepared brownie tin, sprinkle the top with chocolate flakes if desired
• Bake for 20-25 minutes, or until a cake skewer comes out clean
• Leave to cool for at least 10 minutes in the tin before attempting to remove.

Recipe Notes:

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

Pumpkin and Cherry Tomato Mini Quiches

Makes: 36

Ingredients:

• 3 sheets frozen shortcrust pastry, defrosted
• 100g pumpkin, finely diced
• 1 punnet cherry tomatoes, diced
• 1 cup grated cheese
• 3/4 cup wholemeal plain flour
• 6 eggs
• 1/2 cup milk

Method:

• Preheat the oven to 180 degrees Celsius
• Place all the ingredients except eggs and milk into a large mixing bowl and mix well
• In a separate mixing bowl crack all the eggs and add the milk and 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.

Montreal Bagels

Makes: 12

Ingredients:

• 1 1/2 cups water
• 2 tablespoons sugar
• 3 tablespoons canola oil
• 8g dried yeast
• 1 small egg, lightly beaten
• 1 tablespoon powdered milk
• 4 1/2 cups white bread flour
• 1 teaspoon salt
• 1/2 cup sesame or poppy seeds
• 6 litres of water
• 1/3 cup honey

Method:

• In a large bowl stir together the warm water, sugar, oil, yeast, egg and powdered milk, allow to sit for 2 minutes until the yeast starts to activate by bubbling on the surface
• Stir in the salt and 1 cup of the flour and mix well
• Gradually add in more flour until it is enough to make a soft dough
• Knead the dough for 10-12 minutes adding extra flour as needed
• When the dough is firm and smooth cover with the inverted bowl and sit for 10-20 minutes
• Divide the dough into 12 equal portions, keep the portions you are not working with under the inverted bowl
• Roll the portion of dough into a 20-25cm rope and curl the rope around your hand to make a bagel shape, dab your finger in some water and touch each end of the rope and seal the dough but pushing together and twisting slightly and place of a lightly floured clean and dry surface
• Repeat for the other 11 portions
• Cover the bagels loosely with glad wrap and allow to rise for 30-40 minutes
• Preheat your oven to 220 degrees Celsius (200 degrees Celsius for fan forced) and line two baking trays with baking paper
• Fill a stock pot with the water and add the honey and bring to the boil
• When boiling drop 2 bagels in for 45 seconds, flip the bagels over and leave in the pot for another 45 seconds.
• Remove and drain by sitting on a clean tea towel, sprinkle both sides liberally with sesame/poppy seeds and place on the baking tray
• Repeat will all the bagels
• Bake for 20 minutes, turning them once 10 minutes into the cooking process

Thermo-cooking method:

• In a large bowl stir together the warm water, sugar, oil, yeast, egg and powdered milk [Speed 2, 37 degrees, 20 seconds]
• Allow to sit for 2 minutes until the yeast starts to activate by bubbling on the surface
• Stir in the salt and 2 cup of the flour [Speed 6, 10 seconds]
• Add in another 2 cups of flour [Speed 6, 10 seconds]
• Add in 1/2 cup of flour [Speed 1, 10 minutes]
• Remove the dough from the jug and lightly knead to bring together and cover with an inverted bowl and sit for 10-20 minutes
• Divide the dough into 12 equal portions, keep the portions you are not working with under the inverted bowl
• Roll the portion of dough into a 20-25cm rope and curl the rope around your hand to make a bagel shape, dab your finger in some water and touch each end of the rope and seal the dough but pushing together and twisting slightly and place of a lightly floured clean and dry surface
• Repeat for the other 11 portions
• Cover the bagels loosely with glad wrap and allow to rise for 30-40 minutes
• Preheat your oven to 220 degrees Celsius (200 degrees Celsius for fan forced) and line two baking trays with baking paper
• Fill a stock pot with the water and add the honey and bring to the boil
• When boiling drop 2 bagels in for 45 seconds, flip the bagels over and leave in the pot for another 45 seconds.
• Remove and drain by sitting on a clean tea towel, sprinkle both sides liberally with sesame/poppy seeds and place on the baking tray
• Repeat will all the bagels
• Bake for 20 minutes, turning them once 10 minutes into the cooking process

Recipe Notes:

• This recipe is based on the following recipe however I have altered as I am incapable of following a recipe:
  http://www.food.com/recipe/montreal-bagels-35261
• Store in an airtight container for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months

Different ways to serve your bagels:

Straight out of the oven with butter

Classic Cream Cheese

Pulled pork with gravy

Cream cheese, bacon and tomato

Crispy bacon and BBQ sauce

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.

Strawberry Uglies

Makes: 12

Ingredients:

• 1 x 250g punnet of strawberries, diced
• 1 mashed ripe banana
• 1 tablespoon maple syrup
• 3/4 cup almond meal
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 3/4 cup natural or Greek Yoghurt

Method:

• Preheat your oven to 180 degrees Celsius and line a baking tray with baking paper
• Mix the strawberries, bananas and maple syrup together so well combined
• Stir through the almond meal, coconut flour and baking powder until fully mixed
• Add in natural yoghurt and mix through until you get a thick batter, if the batter is dry and not coming together add in some additional yoghurt
• Dollop the mixture onto the prepared tray and cook for 20 minutes until golden
• Allow to cool completely on the baking tray for at least 15 minutes before moving to a wire rack.

Recipe Notes:

• The Strawberry Uglies are a lot softer and crumblier than previous uglies due to their gluten free nature.
• Store covered in an airtight container 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.

C4K Chocolate Mud Cake

Makes: 1 x 20cm round cake

Ingredients:

• 250g butter
• 200g dark chocolate melts
• 375ml chocolate milk
• 220g caster sugar
• 175g plain flour
• 1 teaspoon baking powder
• 3 tablespoon cocoa powder
• 2 large eggs
• 2 teaspoons vanilla essence

Ganache Ingredients:

• 100g dark chocolate melts
• 1/2 cup cream

Method:

• Preheat oven to 200 degrees Celsius (180 degrees Celsius fan forces) and completely line and grease a 20cm round springform tin
• In a saucepan over a low heat melt the butter, chocolate melts and the chocolate milk together, whisk continually until smooth and the chocolate is melted
• Add the sugar and stir until completely dissolved and transfer the chocolate mixture to a heat proof bowl
• Sift the flour, baking powder and cocoa powder into the chocolate mix and whisk through until smooth and well combined
• In a small jug lightly whisk together the eggs and vanilla and the whisk through the chocolate mixture whisking as you are pouring in and continuing to whisk for another 30 seconds until smooth and well combine, the batter will be very runny
• Pour the batter into the prepared cake tin and cook for 60 minutes or until cake skewer comes out clean
• Allow the cake to cool completely in the tin before trying to remove
• To prepare the ganache place the cram in a small saucepan and over low heat until heat until it is just about to boil
• Add in the chocolate melts, stir through and then turn the heat off the stove
• Continue to stir until it is glossy and the chocolate is fully melted
• Pour the ganache into a heat proof container and place in the fridge until starts to thicken
• When the ganache is thick and gloss remove the cake from the tin and place on a wire rack and evenly pour the ganache over the top of the cake and ensuring it runs down the sides of the cake for a beautiful glossy smooth finish
• Leave as is or top with some fresh strawberries as seen in the picture.

Recipe Notes:

• To be stored in an air tight container and kept below 27 degrees and to be consumed within 5 days
• The cake is able to be frozen, however not the ganache and to be consumed within 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.

Belgian Waffles

Makes: 16 standard sized or 32 mini sized waffles

Ingredients:

• 2 cups plain flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 eggs, separated
• 1/2 cup oil
• 2 cups milk

Method:

• Sift all the dry ingredients together into a large mixing bowl
• In a small bowl use your electric beaters to beat the egg whites until you have stiff peaks
• In a small jug very lightly whisk together the egg yolks, milk and oil and then stir this through the dry ingredients to mix well
• Finally fold through the beaten egg whites very gently with a spatula
• Cook your waffles in your waffle maker as per standard instructions

Recipe Notes:

•  The pictured waffles are mini waffles served with vanilla ice-cream, fresh strawberries and a drizzle of chocolate ganache
• Store covered in an airtight container under 27 degrees for the maximum of 3 days
• This recipe is freezer friendly to be consumed with 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.

Chelsea Buns

Makes: 9-12, depends on the size you want

Ingredients:

• 350g plain flours
• 50g sugar
• pinch salt
• 10g dry yeast
• 50g butter, cubed
• 1 egg, lightly beaten
• 100ml lukewarm milk
• 50ml lukewarm water
• 150g mixed dried fruit or sultanas
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3 tablespoons C4K Kitchen’s Raspberry Chia Jam
• 1 tablespoon honey

Icing Ingredients:

• 125g butter
• 1/2 cup icing sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons boiling water
• 1 tablespoon room temperature water

Method:

• Mix flour sugar, salt and yeast in a large mixing bowl and use your fingertips to rub the butter in, then add in the fruit and spiced and stir through well
• Continue to mix while you stir through the egg and milk into the dry ingredients.
• Add the water as necessary to form a smooth dough
• Knead the dough for 10 minutes until smooth and elastic. Cover the bowl with greased plastic wrap and leave in a warm place to rise for 30-45 minutes
• Knock down the dough and roll out to 30 x 25cm rectangle and evenly spread the jam over the dough
• Loosely roll the dough and cut into 9-12 equal portions and arrange the scrolls laying with scroll upwards on 2 baking trays lined with baking paper
• Covered with glad wrap and leave to rise for 30-45 minutes
• Preheat the oven to 190 degrees Celsius (170 degrees Celsius for fan forced)
• Bake for 20 minutes until golden
• Remove from the oven and immediately brush with honey to give them a delicious glaze.
• To make the frosting, mix the warm and room temperature water and set aside
• Cream the softened butter and icing sugar together until light, pale and fluffy and then beat in the vanilla.
• Gradually add the warm water, one teaspoon at a time beating very well between additions until you have your desired consistency
• Either spoon or pipe on top of your buns for a deliciously frosted Chelsea bun

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 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.