Cheesy Broccoli & Cauliflower Bread Pies
Makes: 9

Ingredients:

• 9 slices of bread, crusts removed
• 50g unsalted butter
• 3 heaped tablespoons plain flour
• 1 teaspoon minced garlic
• 300ml milk
• 1/2 cup grated cheese
• 1/2 cup broccoli florets, fresh or frozen
• 1/2 cup cauliflower florets, fresh or frozen

Method:

• Preheat the oven to 180 degrees Celsius
• Add the butter and garlic into a small saucepan and melt over medium—high heat until the butter is melted and then whisk in the flour to form a rue (with a “pastey” type texture) and cook for about 3 minutes to cook out the flour continuing to whisk
• Gradually add in the milk continually whisking to ensure no lumps form once you have a nice thick cheese sauce add in the grated cheese and the broccoli and cauliflower that has either been grated, finely diced or blitzed in a food processor/thermo cooking device (Speed 6 for 8 seconds) until it has a rice like texture
• Grease a 9 holes in a 12 hole muffin tin
• Remove the crusts from the bread and use a rolling pin both directions on the bread to flatten slightly, fit the bread into one of the muffin tray holes and fill with the cheesy mixture, repeat with the remaining slices of bread and the mixture
• Bake for 15 minutes or until golden on top and allow to cook as the filling will be very hot.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 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.

Chicken & Corn Sausage Rolls
Makes: 10 large, 20 small or 40 party size sausage rolls

Ingredients:

• 5 sheets frozen puff pastry, defrosted
• 500g chicken mince
• 1 zucchini
• 1/2 leek
• 1 carrot
• 1 portion sweet potato (equal to carrot size)
• 2 eggs
• 420g can creamed corn
• 200g stuffing mix
• 1/2 teaspoon celery salt
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder

Method:

• Preheat oven to 180 degrees Celsius and line 2 baking trays with baking paper
• Grate the zucchini, carrot and sweet potato and place in a large mixing bowl with the finely diced leek and all other ingredients, except pastry.
• Use damp hands to mix the ingredients well until the chicken mince is well combined and the stuffing mix it evenly through the meaty mixture.
• Divide the meat mixture into 10 even portions
• Slice one sheet of puff pastry evenly down the middle vertically evenly place 1 portion of the meat mixture in a sausage shape down the middle of the pastry half, fold the pastry over to encase the mixture and use the tip of a fork to pierce along the entire join to interlock the two section of pastry together
• Either bake as 1 large sausage roll of cut into halves or eights depending on what size you want the sausage roll to be.
• Complete with the remaining pastry and portions of meat mixture until all prepared.
• Brush the sausage rolls lightly with some milk and bake in the preheated oven for approximately 30 minutes until golden and flaky.

Recipe Notes:

• Store in an airtight container for a maximum of 2 days
• This recipe is freezer friendly to be used 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.

Cauliflower & Bacon Fritters
Makes: approximately 20

Ingredients:

• 1 medium head of cauliflower
• 1/2 medium onion, finely chopped
• 3/4 cup diced bacon or shredded ham
• 3/4 cup SR flour
• 1/2 cup grated parmesan cheese
• 2 eggs, lightly beaten
• 1/2 teaspoon garlic salt
• Salt & Pepper, to taste

Method:

• Cut the cauliflower up into florets and cover with boiling water, then simmer until the cauliflower is completely cooked.
• Drain the water and then use a fork to mash the cauliflower.
• Add in the rest of the ingredients, except the egg and vigorously mix to ensure well combined, finally fold in the egg until well combined.
• Heat 2 tablespoons of oil in a heavy based frying pan, spoon in the mixture and shaped like fritters to the size that you desire.
• Cook for about 4-6 minutes, or until golden brown before flipping and cook on the other side until golden brown.

Recipe Notes:

• Bacon/Ham can be removed from the recipe for a vegetarian alternative
• 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.

Carrot Cupcakes with Lemon Frosting
Makes: 18

Cupcake Ingredients:

• 3/4 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup caster sugar
• 2 cups coarsely grated carrot
• 1 1/4 cups SR Flour
• 110g almond meal
• 1 teaspoon cinnamon

Frosting Ingredients:

• 250g cream cheese, at room temperature
• 1/2 cup icing sugar
• 2 teaspoons lemon rind, freshly grated
• 1 tablespoon lemon juice, freshly squeezed

Cupcake Method:

• Preheat oven to 180 degrees Celsius and line muffin trays with 2 layers of paper cases.
• Whisk together the oil, eggs and vanilla in a bowl, add the caster sugar and beat until well combined.
• Stir in the carrot, flour, almond meal and cinnamon.
• Spoon equally into the prepared muffin trays.
• Bake for 18-20 minutes or until a skewer inserted into the centres comes out clean.
• Set aside to cool completely while you prepare the frosting.

Frosting Method:

• Use an electric beater to beat the cream cheese, half the icing sugar, lemon rind and lemon juice in a bowl.
• Gradually add the remaining icing sugar until you get your preferred consistency and taste.
• Spread or pipe the lemon frosting evenly over the cupcakes.

Recipe Notes:

• Store 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.

Caramelised Onion Tartlets
Makes: 9

Ingredients:

• 2 sheets frozen shortcrust pastry, defrosted
• 30g butter
• 1 large onion, thinly sliced
• 2 shallots, thinly sliced
• 1/2 leek, thinly sliced
• 2 teaspoons brown sugar
• 1/2 teaspoon dried thyme
• 1/4 cup grated parmesan cheese
• 6 eggs, lightly beaten
• 1/2 cup thickened cream
• Salt & pepper to taste

Method:

• Grease very well 9 muffin cups and cut the shortcrust pastry to line 9 muffin cups Note: If you cut each sheet of shortcrust into quarters and cut off the excess so it is level with the muffin tray, knead the excess and roll out for the 9th cup
• Heat the butter in a large non-stick frying pan over medium heat, add the onion, leek and shallots and cook for 10 minutes
• Add the brown sugar and cook for a further 5-10 minutes until the mixture is caramelised, then stir in the thyme, salt and pepper and set aside to cool slightly
• Preheat oven to 180 degrees Celsius
• Place parmesan, egg and cream in a bowl and whisk to combine, then add the onion mixture into the egg mixture and combine very well
• Pour the mixture evenly between the pastry cups ensuring they all get an equal amount of the onion filling
• Bake for 20 minutes or until set and golden on top. Serve warm or at room temperature.

Recipe Notes:

• Store in an airtight container in the fridge for the 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.

Caramel Slice
Makes: approximately 20 squares

Base Ingredients:

• 1 cup plain flour
• 1/2 cup brown sugar
• 1/2 cup coconut
• 125g butter, melted

Filling Ingredients:

• 1 x 395g can condensed milk
• 60g butter, melted
• 1 tablespoon golden syrup
• 1 tablespoon treacle

Topping Ingredients:

• 200g dark chocolate melts
• 1 tablespoon vegetable oil or butter

Base Method:

• Preheat the oven to 180 degrees Celsius and line a 3cm deep, 28 x 18cm brownie tin with baking paper
• Combine all of the base ingredients in a mixing bowl and combined well with a spatula, spread evenly into the prepared tin and press down well with your spatula
• Bake for 15-20 minutes until golden brown then set aside to cool for at least 30 minutes

Filling Method:

• Combine all ingredients into a small saucepan and place over a medium heat
• Simmer for approximately 8 minutes whisking continually until a golden dark caramel
• Pour over the cooled base and spread evenly, bake for approximately 12 minutes or until firm
• Once out of the oven allow to cool completely before putting in the fridge for a minimum of 4 hours to set

Topping Method:

• Place the chocolate and oil in a double boiler stirring continually until melted.
• Pour over the caramel and spread evenly.
• Return to the fridge for a minimum of an hour to set.

Recipe Notes:

• The best way to slice is by having a jug with boiling water next to you and place the knife in the jug between cuts to heat the blade allowing to glide through each cut.
• Store in an airtight container under 27 degrees for a maximum of 5 days
• This recipe is best served fresh but can be frozen

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 Sausage Rolls
Makes: 16 large OR 32 halves OR 80 party sized sausage rolls

Ingredients:

• 500g beef mince
• 500g sausage mince
• 2 eggs
• 1 x 200g box stuffing mix (or breadcrumbs)
• 3/4 cup C4K Kitchen’s Mumma’s Magic Sauce
• 1 cup grated cheese
• 1 large onion, finely diced
• 1 large carrot, grated
• 1 large zucchini, grated and squeezed to remove excess moisture
• 1 heaped tablespoon minced garlic
• 1 tablespoon mixed herbs
• 8 sheets frozen puff pastry, defrosted

Method:

• Preheat oven to 180 degrees Celsius.
• Place all ingredients (except puff pastry sheets) into a large mixing bowl.
• Use your hands to mix the ingredients squeezing through your finger tips until all ingredients are very well combined and have formed a nice smooth meaty dough like consistency.
• Take your first sheet of puff pastry and cut down the middle to have 2 equal sized rectangles.
• One the first side place a sausage shape of the mix mixture down the middle of the pastry rectangle. You want the thickness of the mixture to be about 1/4 of the rectangle with and about 1-1 1/2cm high. Roll the two sides of the pastry up ensuring that there is about 1cm over an overlap, if it overlaps more you can add some more filling, if it over laps less remove a bit of filling .
• Along the join use the point of a fork to press down the whole way along the join to intertwine the two layers of pastry, place join side down onto a baking paper lined tray. Repeat with the remaining mixture and pastry sheets.
• Brush the tops of the sausage roll with some milk, you can either cut now to preferred serving and/or storing size for a cleaner finish or you can cut after cooked.
• Bake in the preheated oven for approximately 30 minutes or until flaky and golden brown.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly and should 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.

C4K Muesli Bars
Makes: approximately 20 bars

Ingredients:

• 2 cups rolled oats
• 1 cup rice bubbles or rice krispies
• 1 cup sultanas
• 1/2 cup chopped dried apricots
• 1/2 cup dried berried (goji berries & cranberries used in the picture)
• 1 cup mixed seed (chia, sesame & flaxseed used in the picture)
• 3/4 wholemeal SR flour
• 250ml honey
• 150ml coconut oil or melted butter

Method:

• Preheat oven to 180 degrees Celsius and prepare a brownie tin by lining and greasing.
• Mix all cereals, fruit and seeds into a mixing bowl and combine well, add in the SR flour until completely coated.
• Heat the honey and coconut oil over gentle heat until starting to slightly bubble, once bubbling stir through the dry mixture until well combined and coming together.
• Place the mixture into the prepared brownie tin.
• Once you have filled the tin use the base of drinking glass to press down to compact all ingredients into the tin.
• Bake for 35-30 minutes or until slightly golden on top, remove from oven.
• Leave in tin for at least 10 minutes before moving to a cooling rack.
• Allow to be completely cooled and set before cutting and cut with a very sharp and hot knife for the most crumble free outcome.

Recipe Notes:

• Store in an airtight container for a 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.

C4K First Birthday Cake

This cake is a custard cake which is the density between a sponge cake and a mud cake so makes for the perfect cake for birthday parties to be decorated.

Picture shown is a Custard Cake with C4K Kitchen’s Raspberry Chia Jam Filling and Raspberry Buttercream Frosting.

Cake Ingredients:

• 2 cups SR Flour
• 1/4 cup custard powder
• 250g butter, softened
• 3/4 cup caster sugar
• 2/3 cup milk
• 4 eggs

Cake Method:

• Preheat oven to 180 degrees Celsius and prepare a 20cm round cake tin by greasing and lining with baking paper.
• Place all ingredients into a large bowl and use electric beaters to beat for 5-6 minutes until pale, smooth and creamy.
• Spread evenly around the edges of the cake and have the centre level if not slightly lower in batter.
• Cook for 40-50 minutes or until a cake skewer comes out come clean when put through the centre.
• Allow to sit in the cake tin for 5 minutes before transferring to a wire rack to cool completely.

The below decorations section of this recipe is as per the picture, however if you prefer to have a whole cake and leave unfilled and/or have your choice of icing that is completely fine – the cake is delicious unfilled with other frostings also.

Decoration Ingredients:

• 1/3 cup of C4K Kitchen’s Raspberry Chia Jam
• 125g butter, softened
• 1 1/2 cups icing sugar
• 1 tablespoon milk
• 1/4 cup puree fresh or frozen raspberries
• Squeeze lemon juice

Decoration Ingredients:

• Once completely cooled slice the cake into 2 rounds and spread the jam evenly over the base cake and then replace the top portion of the cake on top of the jam.
• Use your electric beaters to beat butter for about 5 minutes until pale and fluffy, then gradually add in the icing sugar and milk until well combined.
• Finally add in the raspberry puree and beat until well mixed through, you made need some additional icing sugar to get the correct buttercream consistency, this will depend on the liquid levels of your puree.
• Either spread with a cake spatula or pipe the buttercream over the top and sides of the jam filled custard cake.

Recipe Notes:

• Store in an airtight container below 27 degrees for 3 days
• This recipe is freezer friendly undecorated (cake only is freezable)

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 Cutter Cookies
Makes approximately 120 mini cookies (amount will vary depending on cookie cutter size)

Ingredients:

• 75g butter, softened
• 1/2 cup caster sugar
• 1 egg
• 1/2 teaspoon vanilla essence
• 3/4 cup plain flour
• 3/4 cup SR flour
• 1/2 teaspoon baking powder
• 1 tablespoon custard powder
• 1 tablespoon milk

Method:

• Using electric beaters or mix master cream the butter and sugar until the butter has light and fluff
• Add in the vanilla and the egg and beat for another minute until well combined
• Add in both flours and the baking powder gradually and beat on a low speed scraping down the sides to ensure the butter mix is being well combined.
• Lastly add in the milk and beat on medium speed for 1-2 minutes until the mix resembles clumpy wet sand.
• Turn the mixture out onto a sheet of baking paper and gently knead the mixture until it comes together to form a smooth ball of dough. Separate the mixture into 2 or 3 sections to make it easier to work with. Loosely cover the un-used portions with some plastic wrap so they do not dry out
• Place a piece of baking paper over the top of the dough you are working with and use a rolling pin on top of the baking paper to roll it out to the desired thickness, picture shown is about 2mm thick.
• Remove the top sheet of baking paper and place it on a baking tray.
• Use your cookie cutters of your choice across the entire rolled out section of dough and very gently transfer the cookies to the sheet on the baking tray. Knead the remaining dough and repeat the process of rolling out the dough between baking paper and cutting the cookies out and transferring to the baking sheet until all the dough is used
• Place the baking tray in the fridge for 30 minutes to allow the cookies to cool, this is an important step as it helps give the cookies a crisp ness that kids love.
• Preheat the oven (again this is important due to the short cooking time) to 180 degrees Celsius and once oven is hot take the oven trays from the fridge and place them directly in the oven and cook the biscuits for 8 minutes. The cooking time will vary depending on the size and thickness of your cookies but 8 minutes is perfect for tiny teddy size.

Recipe Notes:

• Store in an airtight container or airtight storage containers for a maximum of 2 weeks
• This recipe is only freezer friendly to freeze the dough

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.