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.

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.

Muesli Scones

Makes: approximately 20

Ingredients:

• 2 cups SR flour
• 1/2 cup plain flour
• 1 tablespoon caster sugar
• 30g butter, chilled and cubed
• 3/4 cup milk
• 3/4 cup toasted muesli

Method:

• Preheat oven to 250 degrees Celsius and line a baking tray with baking paper
• Sift flours and sugar into a large bowl and add butter, using fingertips rub butter into flour until mixture resembles breadcrumbs
• Add the milk and use a butter knife to stir until soft dough is formed, adding more milk if necessary
• Turn the dough onto a lightly-floured surface then add muesli kneading gently until dough comes together
• Cut dough in half, using 1st half of dough roll to 2cm thick, using a 5cm scone cutter or glass, cut rounds from dough. Bring the scraps together, roll them out and repeat the process until the first half is gone
• Repeat with the 2nd half of dough until the dough is all used
• Place scones in prepared tray
• Bake scones for 12 to 15 minutes or until golden
• These scones are delicious served with butter and/or honey.

Recipe Notes:

• Store in an airtight container wrapped in a clean and dry tea towel for the 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.

Hot Cross Buns

Makes: 12

Ingredients:

• 1 tablespoon & 1/2 cup caster sugar
• 2 tablespoons dried yeast
• 1 cup milk, room temperature
• 75g butter, melted
• 1 egg, lightly beaten
• 4 cups plain flour
• 2 teaspoon cinnamon
• 1 teaspoon all spice
• 1/2 teaspoon nutmeg
• 1 1/2 cups sultanas

Cross Ingredients:

• 1/2 cup plain flour
• 1/3 cup water

Glaze Ingredients:

• 1/3 cup caster sugar
• 1/3 cup water
• 1 tablespoon apricot jam

• Place 1 tablespoon of sugar and pinch of salt in 1/2 cup warm water, sprinkle the yeast over the top and stand for 7 minutes until yeasts is bubbling and activated
• Combine the yeast mix with milk, butter and egg stirring well
• In another mixing bowl mix together the sugar, flour, spices and fruit and mix well, pour in the wet mixture and stir with a wooden spoon until combined and a course dough is formed
• Turn the dough onto lightly floured surface using hands knead for 10 minutes until smooth and elastic, add more flour if needed but be careful about adding too much or it will cause the buns to be tough
• Place dough in a large greased bowl, turning the dough in the bowl so its lightly coated in oil, cover the bowl with plastic wrap and set in a warm area for about 90 minutes or until doubled in size
• Punch the dough down gently to deflate then turn onto a floured surface and pat into a rectangle shape and cut into 12 equal portions
• Roll each portion into a ball then place them on a lined tray about 6cm apart. Cover loosely with tea towel and stand for 60 minutes or until doubled in size
• Preheat oven to 200 degrees Celsius, carefully move the buns to a lined baking tray spaced slightly apart
• To prepare the crosses for the top of the buns, combine flour and water in a small bowl and stir until smooth
• Place the mixture into a piping bag and pipe the cross shape across the buns
• Place the tray into the oven and bake for 20 minutes or until golden brown and well risen
• Turn onto a wire rack to cool
• To finish off the hot cross buns with a delicious glaze, mix all the glaze ingredients into a small microwave safe bowl and microwave for 90 second at 30 second intervals stirring well at each interval
• Use a pastry brush to liberally spread the glaze over the top of the buns and allow the glaze to set before transferring to a airtight container.

Recipe Notes:

• Store in an airtight container for the 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.

Cheesy Garlic Pizza
Serves: 4-8

Ingredients:

• 1/4 cup Greek or Natural Yoghurt
• 3/4 cup SR flour
• 1 teaspoon baking powder
• 30g butter, softened
• 1 tablespoon minced garlic
• 1 teaspoon fresh rosemary, finely chopped
• 1/2 cup grated parmesan cheese

Method:

• Preheat an oven to 180 degrees Celsius and line a tray with baking paper or lightly grease a pizza tray
• Mix the yoghurt, flour and baking powder in the bowl to make a basic dough, turn this out onto a lightly floured clean bench and knead very quickly until you have brought the mixture together – add more flour is the dough is still sticky. Roll the dough into a round pizza shape
• Mix the butter, garlic and rosemary together and spread evenly over the pizza dough then top with the grated parmesan evenly spread
• Bake for 15-20 minutes until the cheese is bubbly and the base is golden.

Recipe Notes:

• Store covered 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.

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.

Banana Bread
Makes: 1 loaf or 12 muffins

Ingredients:

• 2 1/2 cups SR Flour
• 1/2 cup raw or brown sugar (see recipe notes for no added sugar option)
• 1 cup milk
• 1 egg (see recipe notes for egg free version)
• 2 tablespoons butter, melted
• 2-3 overripe bananas, mashed

Method:

• Preheat your oven to 180 degrees Celsius.
• Combine all ingredients in a large mixing bowl and use a wooden spoon until well combined.
• Pour the mixture into a well-greased and baking paper lined loaf tin or well-greased silicon muffins cups.
• Bake the loaf for 30-40 minutes until the skewer comes out clean and is golden on top.
• Bake the muffins for 20-25 minutes until the skewer comes out clean and they are golden on top.

Recipe Notes:

•  To make the recipe EGG FREE; remove the egg from the recipe and replace with an additional banana
• To make the recipe NO ADDED SUGAR; remove the sugar from the recipe and replace with; 1/2 cup apple sauce, or 1/4 cup honey, or 1/4 cup rice malt syrup
• To make the recipe DAIRY FREE; remove the milk from the recipe and replace with coconut milk and also remove the butter and replace with either coconut oil or Nuttalex
• For an additional treat, add in 3/4 cup of dark chocolate chips for a delicious choc-banana bread/muffins
• Store in an airtight container under 27 degrees for a maximum of 5 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.