Mumma’s Breakfast Lunch or Dinner

Serves: 1

Ingredients:

• 1 egg
• 1 tomato
• 100g baby spinach
• 3 medium field mushrooms
• 1 teaspoon minced garlic
• 1 teaspoon chicken stock powder

Method:

• Spray your non-stick frying pan with rice bran oil spray and place your tomato that has been cut in halves horizontally cut side down and cook for about 4-5 minutes and then turn over
• Add in the sliced mushrooms with enough generous spray of oil and sauté the mushrooms for about 2 minutes until mushrooms start to soften, add in 1/4 cup water and the chicken stock powder and simmer the mushrooms until completely soft
• Add in the baby spinach and stir until wilted and all the water has evaporated.
• Use the egg to prepare and serve with C4K Kitchen’s The Perfect Poached egg.

Recipe Notes:

• This recipe is best served fresh and 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.

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.

Mini Impossible Pies

Makes: 18

Ingredients:

• 1 zucchini, grated
• 2 carrots, grated
• 1 onion, finely diced
• 4 mushrooms, finely diced
• 1/2 cup bacon pieces (leave out for a vegetarian alternative)
• 1/2 cup grated parmesan cheese
• 1 cup grated cheese
• 1 cup SR flour
• 6 eggs
• 1 1/2 cups milk
• 2 teaspoons minced garlic
• Salt and pepper, to taste

Method:

• Preheat oven to 180 degrees Celsius, pre-grease a silicon muffin trays very well or line with classic metal muffin tray with paper liners.
• Mix all vegetables, bacon, garlic and cheeses into a large mixing bowl, mix until well combined
• Add in the flour and stir through until all ingredients are well coated in flour.
• In a mixing jug lightly whisk together the eggs and milk, add salt and pepper to taste
• Pour egg mixture over the dry ingredients and mix very well
• Use the well-greased muffin tin and spoon in the mixture until about ¾ full
• Cook in for 30-35 minutes until golden or the egg mixture has set.

Recipe Notes:

• Store in an airtight container in the fridge for up to 3 days
• This recipe is freezer friendly
• Great option to individually wrap in glad wrap to grab for a quick snack or to put in a lunchbox

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.

Creamy Rice Pudding

Serves: 4-6

Ingredients:

• 3/4 cup Arborio rice
• Up to 3 cups milk
• 2 small apples, grated
• 1 tablespoon brown sugar, maple syrup or honey (optional)
• 1 teaspoon vanilla essence
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice

Method:

• Place the rice in a saucepan and add in 1 cup of milk, stir continually until on a medium heat until the milk is all absorbed, add in the grated apple and an extra 1/2 cup of milk and continuing to stir until the milk is almost all absorbed—add in the sugar and spice with another 1/2 cup of milk
• Keep adding 1/2 cup of milk at a time when the previous half up has almost all absorbed. It should take approximately 20 minutes
• For best results stir constantly so it doesn’t stick to the bottom and so the rice cooks evenly
• The Creamy Rice Pudding is cooked when you have a smooth mixture and the rice is tender to bite.

Recipe Notes:

• The photo shows a my fruit and nut creamy rice pudding adding in 1/2 cup sultanas, 1/2 cup of chopped dried apricots and 1/4 cup slithered almonds.
• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months
• When reheating from the fridge or frozen you may need to rehydrate with some extra milk for best results

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.

Vegetable Slice
Serves: 6

Ingredients:

• 2 carrots
• 1/2 leek
• 1 zucchini
• 1 small sweet potato
• 1 small onion
• 1 red capsicum
• 3 spring onions, including green portion
• 3 rashers bacon, rind removed (optional)
• 1 cup ground rice
• 2 teaspoons baking powder
• 1 tablespoon minced garlic
• 12 eggs
• 3/4 cup rice milk

Method:

• Preheat your oven to 180 degrees Celsius and grease and line a 20-22cm square baking tray/tin.
• Peel vegetables that require peeling then finely dice all vegetables to about 3/4cm cubes.
• Dice the bacon and place in a large mixing bowl with the diced vegetables.
• Stir through the ground rice and baking powder until all the vegetables are well coated.
• In a mixing jug whisk together the eggs, milk, garlic and salt & pepper to taste until well combined then pour over the coated vegetables until well combined and all vegetables are coated in the egg mixture.
• Pour into the prepared tray and then bake for 45 minutes or until golden and set.

Recipe Notes:

• Ground rice can be replaced with plain flour
• Rice milk can be replaced with any type of milk and 1 cup of grated cheese can a also be added if preferred.
• To be stored covered in the fridge for the maximum of 2 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.

C4K Up & GO GO GO
Serves: 2

Ingredients:

• 2 weetbix biscuits
• 200ml full cream milk
• 100ml full cream milk
• 100ml natural yoghurt
• 1 banana, sliced
• 1 tablespoon maple syrup or honey

Method:

• Crush 2 Weetbix in a bowl and cover with 200ml of milk and soak overnight in the fridge.
• When ready to make your C4K Up & Go Go Go place the soaked weetbix with all other ingredients in your blender, bullet mixer or thermo cooking device.
• Blend until smooth, you can use additional milk to get the preferred consistency of smoothie if needed.

Recipe Notes:

• Store in a sealed container in the fridge for a maximum of 2 days, but best served fresh
• This recipes 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.

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.

Breakfast Uglies
Makes: Approximately 18

Ingredients:

• 1/2 cup dried apricots, chopped
• 1/2 cup sultanas
• 3/4 cup plain flour
• 3/4 cup toasted muesli
• 1 teaspoon baking powder
• 1/2 teaspoon all spice
• 1/2 cup apple puree
• 1/2 – 3/4 cup natural or Greek full fat yoghurt

Method:

• Place all ingredients (only 1/2 cup yoghurt to begin with) in a bowl and mix well with a wooden spoon, depending on the brand and type of yoghurt you have you may need to add another 1/4 cup yoghurt if the mixture is too dry.
• Allow the mixture to sit for 15 minutes while you are waiting preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper.
• Give the mixture another good stir and then dollop a tablespoon of the mixture onto the prepared trays.
• Bake for 15-20 minutes until golden brown.

Recipe Notes:

• These are freezer friendly
• To be store in an air tight container for up to 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.

Breakfast Muffins
Makes: 12 standard sized muffins

Ingredients:

• 2 cups toasted muesli
• 1 cup wholemeal SR flour
• 1 cup milk
• 2 eggs
• 1/2 cup apple puree
• 1 tablespoon honey
• 1/3 cup sultanas
• 1/2 teaspoon baking powder

Method:

• Preheat the oven to 180 degrees and prepare your muffin tray by greasing well.
• Mix all ingredients with a wooden spoon, allow to sit for 15 minutes for the muesli to soften.
• Stir well to combine then spoon equal portions of the mixture into the prepared muffin tray.
• Bake for 20 minutes until the cake skewer comes out clean and golden brown on top.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed in 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.

Breakfast Cookies
Makes: approximately 18

Ingredients:

• 3/4 cup wholemeal plain flour
• 1/2 cup white plain flour
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1/4 cup brown sugar
• 2 tablespoons white sugar (optional)
• 1 egg
• 1/2 cup apple puree
• 1 teaspoon vanilla essence
• 1/2 cup rolled oats
• 1/2 cup cereal flakes (Special K used in the picture)
• 1/2 cup dried fruit

Method:

• Preheat an oven to 180 degree Celsius and line 2 trays with baking paper.
• Whisk together, flours, baking powder, cinnamon and salt in a medium bowl.
• Combine butter and sugars in a bowl and beat with a electric mixer until well combined.
• Add egg, apple puree and vanilla; continue to beat until well combined using a spatula downside of the bowl to ensure it is well combined. With the spatula gently fold into the sticky dough the oats, cereal and dried fruit until well combined.
• Divide the dough into 18 portions (depending on how large you want the cookies to be) and with damp hands roll into balls . Place balls spaced evenly onto the lined baking trays and slightly flatten.
• Bake for 15 minutes until light brown but still soft, remove from the oven.
• Rest of the tray for 10 minutes before transferring to a cooling rack.

Recipe Notes:

• Store in an airtight 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.