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.

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.

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.

2 Ingredient Dough with the C4K touch
Makes: 2 large pizzas or approximately 12 scrolls

Ingredients:

• 1 cup natural or Greek full fat yoghurt
• 1 1/2 – 2 cups SR Flour
• 1 heaped teaspoon baking powder

Method:

• Add yoghurt, baking powder and 1 cup of SR Flour into a mixing bowl and mix together with either a butter knife or a spatula
• Depending on the yoghurt brand you use, you may require to add more SR Flour until the dough starts to come together into a ball, additional flour should be added gradually in increments of 1/4 cup
• Once your dough starts to ball turn the mixture out onto a clean, dry and floured surface. Knead the dough until it comes together to form a smooth ball of dough, you may need to add additional flour still at this point to remove all “stickiness” in the dough.  For the most effective knead use the palm of your hands rather than your fingers
• Roll the dough out to the required thickness for your purpose using a floured rolling pin

Note:

• If you are making flat breads, gozlemes or anything else that you do not want to rise and prefer a bit denser leave out the baking powder from the recipe
• If you are making sweet dough you can replace the natural yoghurt with vanilla or other flavoured yoghurts or add in some sugar to the dough mix.

Suggested Uses:

• SCROLLS:
  Roll the dough into a rectangle shape about 3/4—1cm thickness. Top the dough with your chosen fill, roll and then slice into about 1—1 1/2cm scrolls and lay on a lined baking tray and bake in 180 degree oven for 15-20 minutes or until golden.
• PIZZA BASE:
  Divide the dough into even portions, roll out to your desired thickness and size.  For those who like a crispy pizza base pre-bake for 10 minutes in a moderate oven prior to adding toppings. For those on a time line add the topping directly to the pizza dough once rolled out.
• FLAT BREAD:
  Divide the dough into even portions, roll out to the desired size about 1/2cm thick. Spray one side of the flat bread with spray rice bran oil and place that side down into a hot dry frying pan, cook for about 2 minutes until golden. Spray the uncooked side and then flip and cooked for another 2 minutes for a delicious flat bread.
• GOZLEMES:
  Divide the dough into even portions and roll out to the desired size about 1/2cm thick.  Place your filling in the centre of the dough and then securely fold the dough to form a parcel.  Top the parcel with some garlic butter and cook in a 180 degree oven for 15-20 minutes or until golden.
• CALZONES:
  Divide the dough into even portions, roll out to your desired thickness and size, add MMS and cheese over the base leaving a 1 1/2 cm gap around the entire piece of dough, cover half of the pizza sauce with your preferred pizza toppings, fold in half and seal with calzone. Top the calzone with some milk and cook in 180degree oven for 15-20 minutes or until golden.

Recipe Notes:

• Store wrapped in glad wrap in the fridge for a maximum of 2 days
• This dough is not freezer friendly however the cooked product 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.