Pork & Vegetable Spring Rolls

Makes: approximately 24

Ingredients:

• 1 packet frozen spring roll wrappers, defrosted
• 2 teaspoons sesame oil
• 500g pork mince
• 1 tablespoon rice bran oil
• 4 cloves garlic, finely grated
• 2cm fresh ginger, finely grated
• 1 carrot, grated
• 1 zucchini, grated with excess juices squeezed out
• 1/4 head broccoli (including stem), grated
• 1/8 head cauliflower (including stem), grated
• 1/2 bunch spring onion, finely sliced
• 4 mushrooms, grated
• 1 cup finely shredded wombok
• 1 cup bean sprouts 
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce 
• 1 teaspoon corn flour 

Method:

• Heat the sesame oil in a heavy based frying pan or wok over a medium heat
• Brown the mince ensuring you break up into fine pieces during the cooking process
• Pour the mince into a plate lined with paper towel so all the excess juices and fat is absorbed out if the meat 
• Heat the rice bean oil in the same frying pan/wok
• Add in all the vegetables except the wombok and bean sprouts and sauté until the vegetables have wilted
• Add in the wombok, bean sprouts and the three sauces and sauté until the cabbage has wilted and the mixture comes together
• Remove from the heat, then stir through the mince to the vegetable mix until well combined
• If there appears to be any excess liquid in this mixture,drain it off
• Allow to cool slightly
• In a small mixing bowl combine the corn flour with 1 tablespoon water to create a paste and set aside
• Lay your first spring roll wrapper in a diamond shape in front of you on a clean and dry surface area
• Place 2 tablespoons of mixture about 2cm up from the point closest to you and evenly spread to approximately 8-10cm in length, try to limit the movement of the mixture to minimise tears in the wrappers
• Fold the point closest to you over the filling and then fold the two side points over the filling so that the edges are either even or smaller than the filling
• Very gently roll the partially covered filling into the final spring roll shape, ensuring you apply an even but gentle pressure so the wrapper doesn’t tear
• To seal your spring roll use your fingers to dampen the closing tip of the wrapper with the corn flour paste 
• Repeat until all the mixture is used
• To cook your spring rolls either deep fry or shallow fry until your spring roll is golden and crispy.

Recipe Notes:

• Best serve freshly cooked but can be stored in the fridge covered up to 3 days
• Prepared but uncooked spring rolls are freezer friendly to be consumed within 3 months
• Picture shown has the spring rolls served with C4K Fried Ruce with the excess spring roll filling stirred through.

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.

Homemade Passata

Makes: approximately 1 litre

Ingredients:

• 1 onion
• 3 cloves garlic
• 3 sprigs fresh oregano
• 1.5kg fresh tomatoes
• 1 chicken or vegetable stock cube
• 2 tablespoons apple cider vinegar

Thermo Cooking Method:

• Place quartered onion, garlic and oregano into the jug [Speed 8, 3 seconds]
• Add in quartered tomatoes, stock cube and apple cider vinegar [Speed 1, 100 degrees, 30 minutes]
• Remove the master cap from lid but sit steam basket over the hole to reduce splatter [Speed 1, ST/VAROMA temp, 5 minutes]
• Allow the mixture to cook for at least 10 minutes then replace the master cap and sit steam basket over the master cap [Speed 4, 20 seconds]
• Allow to cool for a further 20 minutes before placing in the fridge or dividing into single serve portions and freezing

Stove top Method:

• Bring a stockpot of water to the boil and place in half of the tomatoes and allow to simmer for 60 seconds
• Remove the tomatoes from the boiling water and plunge them into a sink full of iced water and sit for another 2 minutes
• Remove the tomato from the iced water and peel the skin from the tomato
• Repeat with the remaining tomatoes until all tomatoes are peeled
• Empty out the stockpot
• Place the finely diced onion and garlic and oregano leaves into the base of the stockpot with the stock cube and the vinegar
• Place all tomatoes in the stock pot then gently press down on the tomatoes with a potato masher to release some of the juices
• Place the lid on the stock pot and simmer over a medium low heat for 60 minutes to allow the tomatoes to break down
• Use a stick blender to puree the mixture until smooth or allow to cool and transfer in batches to a food processor to process until smooth
• If the passata is too runny for your preferences after being blended return to the stock pot and simmer undercovered for 5-10 minutes or until you  reach your desired conistency

Recipe Notes:

• Store in the fridge in an airtight container 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.

C4K Mashies

Makes: approximately 24

Ingredients:

• 2 cup mashed potato
• 1 egg yolk OR 1 tablespoon corn flour
• ½ cup grated parmesan cheese
• ½ teaspoon garlic salt
• 1 cup panko crumbs

Method:

• Place the breadcrumbs in a shallow bowl
• In a large mixing bowl combined the chilled mashed potato will all remaining ingredients until well combined
• Using damp hands roll a tablespoon of the potato mixture into a ball shape using the palms of your hands
• Roll the ball directly into the breadcrumbs until well coated
• Repeat until all the potato is used
• Heat 2-4 tablespoons of oil in a heavy based frying pan over a medium heat and shallow fry the mashie until golden brown, approximately 3 minutes; turn the mashie regularly to ensure you get an even crunchy brown coating.

Recipe Notes:

• When shallow frying the best way to maintain a round shape is to ¼ quarter turn the mashie rather than flipping of you will end up with a mini mashie patty
• To maintain the perfect round shape deep fry in 190 degrees Celsius oil for 4-5 minutes until golden and crispy
• For a healthier alternative generous spray the mashies with rice bran oil cooking spray and over bake in a preheated 180 degrees Celsius over for about 15-20 minutes until golden and crispy
• Best served fresh, but you can store in the fridge in an airtight container for a maximum of 3 days
• This recipe is freezer friendly with the uncooked prepared mashies.   You can also freezer cooked ones however they are best served freshly cooked.

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.

One Pot Caprese Pasta

Serves: 4

Ingredients:

• 250g dried linguine pasta
• 400g can of chopped whole peeled tomatoes
• 3 1/4 cup chicken or vegetable stock
• 1 small onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 tablespoons mixed herbs
• 2 tablespoons extra virgin olive oil
• 1/4 cup freshly shredded basil
• 200g roughly chopped bocconcini cheese
• 1 tablespoon balsamic vinegar
• 1/4 cup parmesan cheese

Method:

• Place the pasta, tomatoes, stock, onion, garlic, herbs and oil in a large sauce
• 
• Bring the pot to a boil and using your tongs to curl the pasta into the liquid so it is full covered by liquid
• Place the lid on the saucepan and reduce to a gentle simmer
• Simmer the pasta for approximately 12-15 minutes stirring every couple of minutes to ensure the pasta is not sticking together and being evenly coated with sauce
• Remove from the heat and stir through the basil, cheese and the balsamic vinegar
• Serve topped with some fresh parmesan cheese.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• MMS could be substituted into this recipe instead of the can of whole peeled tomatoes
• 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.

Jelly Slice

Makes: 24 squares

Base Layer Ingredients:

• 250g scotch finger biscuits
• 150g butter, melted
• Pinch cinnamon

Middle Layer Ingredients:

• 395g can condensed milk
• 2 tablespoons lemon juice
• 1 tablespoon lime juice
• 3/4 cup boiling water
• 2 teaspoons gelatine

Top Layer Ingredients:

• 1 standard packet raspberry jelly crystals

Method:

• Grease and line a brownie tin (18 x 25cm rectangle tin) or a 20cm square tin with double layers of baking paper ensuring there is a minimum of 2cm overhang on both long sides of the tin
• Either the biscuits is a food processor until a chunky crumb and then stir through the melted butter and cinnamon
• Push the mixture firmly into the base of the prepared tin packing down firmly
• Place in the fridge for 30 minutes
• To prepare the middle layer, whisk together the condensed milk with the lemon and lime juice until combined
• Sprinkle the gelatine over the boiling water and quickly stir well until completely dissolved
• Stir the gelatine mix into the condensed milk mix and whisk until well combined and smooth
• Pour over the biscuit base and place in the fridge for 1 hour
• To prepare the top layer, follow the instructions on the jelly packet EXCEPT using 100ml less cold water than recommended
• Allow the dissolved and well mixed jelly to sit for 10 minutes to reduce to room temperature and then pour very gently over the middle layer
• Return to the fridge to set for a minimum of 3 hours, however best if left overnight
• Slice into even square and serve

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 7 days…..if it lasts that long
• 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.

Cherry Ripe Brownie

Makes: 24 squares

Brownie Ingredients:

• 3 eggs, beaten
• 1/2 cup maple syrup
• 1/4 cup milk
• 1/3 cup butter, melted
• 1/2 teaspoon baking soda
• 1 teaspoon apple cider vinegar
• 1/3 cup coconut flour
• 3 tablespoons cacao powder

Filling Ingredients:

• 300g pitted cherries, drained (fresh, frozen or canned)
• 100g shredded coconut
• 60g chia seeds
• 90g coconut oil, melted
• 2 tablespoons maple syrup

Topping Ingredients:

• 200g dark chocolate
• 1 tablespoon coconut oil

Method:

• Preheat the oven to 180 degrees and prepare either a brownie tin (18 x 25cm) or a 20cm square tin by greasing and lining with baking paper with an overhang on 2 opposite sides to allow the slice to be easily lifted out once set
• Whisk together the eggs, maple syrup, milk, butter, baking soda and the vinegar until well combined
• Mix through the cacao and coconut flour until smooth and well combined
• Pour the batter evenly into the prepared tin
• Bake for 25-30 minutes or until the centre is set
• Remove from the oven, leave the brownie in the tin and sit for at least 15 minutes before preparing the filling.
• To prepare the filling, place all the ingredients into a food processor and pulse until combined and textured with some small lumps of cherries.
• Spread the mixture evenly over the brownie base and place in the freezer while you prepare the topping.
• To prepare the topping, place the dark chocolate and coconut oil in an small heatproof bowl and sit over a saucepan of simmering water stirring with a butter knife until melted
• Spread the topping evenly over the cherry filling and place on a flat surface in the fridge for a minimum of 3 hours, but preferably overnight to allow to set.

Recipe Notes:

• To increase the vibrancy of the middle layer you can add in a small amount of red food colouring.
• To slice use a sharp blade knife dipping the blade into a jar of boiling water between each slice to easily slide the knife through the slice
• Store in an airtight container in the fridge for a maximum of 7 days (if it lasts that long)
• The brownie base is freezer friendly on its on but it is not suitable for freezing as a complete slice
• To make the brownie base dairy free you can replace the milk with coconut milk and the butter with nuttalex or coconut oil

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.

Leftover Lunchbox Loaves

Makes: 12

Ingredients:

• 3 cups plain flour
• 1 cup warm water
• 2 teaspoons dried yeast
• 1 tablespoons caster sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2-3 cups of cold leftovers to be used as the filling

Method:

• Place flour in a mixing bowl and make a well in the centre
• In a small mixing bowl add the warm water, dried yeast, caster sugar, baking powder and salt using a whisk or fork to beat well until combined and becomes foamy from the yeast activating
• Pour the yeast mix into the well in the middle of the flour and use a wooden spoon to stir until well combined, use your hands to bring the dough together and knead on a lightly floured clean surface for approximately 8 minutes until the dough is silky smooth
• THERMO COOKING: Place the activated yeast mix into the thermo jug with the flour [Speed 6, 10 seconds] and [Speed 1, 8 minutes]
• Place the dough in a clean bowl, cover with glad wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
• Returning to your dough punch the centre of your dough down to expel any gasses and then turn onto lightly floured surface and knead for another 5 minutes until perfectly smooth then divide into 12 equal portions
• Roll one portion of the dough to approximately 8cm diameter round circle about 1cm thick and place 2 tablespoons of the leftovers in the centre and bring the dough together to enclose the filling pinching edges together to seal, turn the bun over so the seal side is down and shape to a perfect round bun shape and place on a clean plate seal side down
• Repeat with the other 11 portions of the dough until you have 12 little filled loaves
• Place them on a baking tray about 3cm apart, cover with gladwrap and place in a warm place to proof for another 60 minutes
• Preheat your oven to 180 degrees Celsius while you are doing your last proof
• Bake the leftover lunchbox loaves for 30 minutes until golden brown

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 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.

Lemon Blondie Slice

Makes: 24 pieces

Ingredients:

• 3/4 cup wholemeal plain flour
• 3/4 cup plain flour
• 1/4 cup caster sugar
• 1/4 teaspoon salt
• 2 tablespoons maple syrup
• 1/2 teaspoon baking soda
• 3 eggs
• 1/3 cup natural yoghurt
• 1/4 cup coconut oil
• 2 lemons, zested and juiced

Glaze Ingredients:

• 1 cup icing sugar
• 2 tablespoons lemon juice

Method:

• Preheat the oven to 180 degrees Celsius and prepare a brownie tin by greasing well and lining with baking paper
• Place all the ingredients for the Blondie ingredients in a mixing bowl and mix with a wooden spoon for about 30-60 seconds until well combine
• Pour the batter into the prepared baking tin and spread out evenly
• Bake for 20 minutes
• Remove from the oven and allow to sit for 5-10 minutes while you prepare the glaze
• To make the glaze place the icing sugar and lemon juice in a small mixing bowl and stir with a butter knife until silky smooth
• Gently lift the blondie out of the brownie tin using the overhang of the baking paper to lift and move to a wire cooking rack
• Once on the wire cooling rack spread the glaze over while the blondie is still hot
• Allow to cool completely and the glaze to set, approximately 60 minutes before cutting and serving.

Recipe Notes:

• Store in an airtight container below 27 degree
• This recipe is freezer friendly
• To soften the lemon flavour in the glaze you can use 1 tablespoon lemon juice and 1 tablespoon water if you prefer.

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 Zucchini Slice

Makes: approximately 24 squares

Ingredients:

• 6 eggs, lightly beaten
• 1 cup SR flour
• 1 onion, finely chopped
• 250g bacon pieces or shredded ham
• 2 cups grated zucchini
• 1 cup grated cheese
• 1/4 cup milk
• Salt & pepper, to taste

Method:

• Preheat oven to 180 degrees and lightly grease a lamington/brownie tin or small rectangle Pyrex dish by greasing and lining with baking paper
• In a large mixing bowl crack all the eggs and gently beat them together
• Add in the flour and continue to whisk until the mixture is smooth then fold in all other ingredients with a wooden spoon until well combined and all ingredients are coated
• Pour the mixture evenly into the prepared
• Bake for 25-30 minutes.

Recipe Notes:

• For an VEGETARIAN alternative remove the bacon/ham
• You are able to add up to total of 1 1/2 extra cup of extra grated vegetables, however for each extra 1/2 cup add an egg and tablespoon of milk to the recipe
• Store covered in the fridge for up to 3 days
• This recipe is freezer friendly once cooked
• A great freezer friendly option to freeze in single serves to place in lunchbox frozen in the morning.

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.

Spaghetti & SC Meatballs

Serves: 6-8

Ingredients:

• 500g beef mince
• 500g sausage mince
• 2 tablespoons minced garlic
• 1 large onion, finely diced
• 2 carrots, grated
• 1 zucchini, grated
• 2 celery stalks, very finely diced
• 200g stuffing mix
• 2 eggs
• 2 portions of C4K Kitchen’s Mumma’s Magic Sauce (1 portion is approximately 700-800ml)
• 500g dry packet spaghetti

Stove Top Method:

• In a large mixing bowl add in all ingredients except the MMS and the spaghetti, using your hands to squeeze all the ingredients through your fingertips until all the ingredients are well combined
• Shape the meatballs using damp hands roughly to your desired sauce meatballs and place in a large saucepan
• Cover the meatballs with the 2 portions of Mumma’s Magic Sauce and gently stir to ensure all the meatballs are well coated in the sauce
• Bring the saucepan to a steady simmer, cover and cook for 60 minutes
• Serve with spaghetti cooked in accordance with the instructions on the packet.

Slow Cooker Method:

• In a large mixing bowl add in all ingredients except the MMS and the spaghetti, using your hands to squeeze all the ingredients through your fingertips until all the ingredients are well combined
• Shape the meatballs using damp hands roughly to the size of golf balls and place them in the slow cooker bowl, when cooking meatballs in the slow cooker you need to make them slightly larger than normal as they slow cook they will lose the outside layer will fall into and thicken the sauce to make a meaty tomato sauce
• Cover the meatballs with the 2 portions of Mumma’s Magic Sauce (MMS) and gently stir
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours
• Serve with spaghetti cooked in accordance with the instructions on the packet.

Recipe Notes:

• The Meatballs and sauce component of this recipe is freezer friendly
• Left overs can be stored in the fridge covered for 3 days
• This is a large yield recipes – you can freeze half of the meatballs and sauce for another day, if you do this it is recommended to halve the pasta used and cook the other half fresh as required
• The meatballs and sauce mix could also be used to make meatballs sub, meatball bake or even side with mash, veggies or salad instead of pasta
• If you do not have MMS available you can replace with equal quantities of tomato pasatta, whole peeled canned tomatoes and/or concentrated tomato soup.

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.