Strawberry Jelly Cheesecake

Makes: 1 x 20cm round Cheesecake

Base Ingredients:

• 250g milk arrowroot biscuits
• 80g butter, melted
• 1/2 teaspoon cinnamon sugar

Filling Ingredients:

• 2 x 250g blocks cream cheese, softened
• 1/2 cup caster sugar
• 300ml thickened cream
• 2 teaspoon vanilla essence
• 1 tablespoon gelatine

Jelly Ingredients:

• 1 x 250g punnet strawberries
• 1 tablespoon maple syrup
• 1 tablespoon gelatine powder

Method:

• To make the base, place the biscuits in a food processor and blend until it resembles breadcrumbs
• Stir through the melted butter and cinnamon sugar until the biscuits are well coated
• Spread the mixture evenly over the bottom of a lined 20cm springform pan and pack down firmly using the base of a drinking glass.
• Place in the fridge while you prepare the filling.
• To prepare the filling place the cream cheese, caster sugar and 1 teaspoon of boiling water in a mixing bowl and beat together until light and fluffy
• Add in the vanilla essence and beat very well then set aside
• In another mixing bowl using the beaters to whip the cream for 3-5 minutes or until light and airy and set aside
• Place 1/4 cup of room temperature water in a glass jar and sprinkle the gelatine on top, put the jar in a heatproof bowl and fill the bowl with boiling water and stir until the gelatine is dissolved.
• Use a spatula to gently fold through the gelatine mixture into the cream cheese mixture until well combine
• Finally fold through the whipped cream through the cream cheese mix until well combined and then spread the mixture evenly over the biscuit base and return to the fridge to set for at least 1 hour before you prepare your jelly topping.
• To make the strawberry jelly using half of the strawberries slice them into about 2mm slices and set aside
• Chop the remaining strawberries and place in a food processor with the maple syrup and blend until smooth
• Add in 1 1/4 cups boiling water and whisk together
• Place 1/4 cup of room temperature water in a glass jar and sprinkle the gelatine on top, put the jar in a heatproof bowl and fill the bowl with boiling water and stir until the gelatine is dissolved
• Whisk the gelatine water into the strawberry jelly until well combined
• Very gently pour 1/2 of the jelly mixture over the top of your cheesecake
• Lay the slice strawberries as you want them to set and then finally very gently pour in the remaining jelly mixture over the top
• Place in the fridge to set overnight before serving.

Recipe Notes:

• Store 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.

C4K Chocolate Mud Cake

Makes: 1 x 20cm round cake

Ingredients:

• 250g butter
• 200g dark chocolate melts
• 375ml chocolate milk
• 220g caster sugar
• 175g plain flour
• 1 teaspoon baking powder
• 3 tablespoon cocoa powder
• 2 large eggs
• 2 teaspoons vanilla essence

Ganache Ingredients:

• 100g dark chocolate melts
• 1/2 cup cream

Method:

• Preheat oven to 200 degrees Celsius (180 degrees Celsius fan forces) and completely line and grease a 20cm round springform tin
• In a saucepan over a low heat melt the butter, chocolate melts and the chocolate milk together, whisk continually until smooth and the chocolate is melted
• Add the sugar and stir until completely dissolved and transfer the chocolate mixture to a heat proof bowl
• Sift the flour, baking powder and cocoa powder into the chocolate mix and whisk through until smooth and well combined
• In a small jug lightly whisk together the eggs and vanilla and the whisk through the chocolate mixture whisking as you are pouring in and continuing to whisk for another 30 seconds until smooth and well combine, the batter will be very runny
• Pour the batter into the prepared cake tin and cook for 60 minutes or until cake skewer comes out clean
• Allow the cake to cool completely in the tin before trying to remove
• To prepare the ganache place the cram in a small saucepan and over low heat until heat until it is just about to boil
• Add in the chocolate melts, stir through and then turn the heat off the stove
• Continue to stir until it is glossy and the chocolate is fully melted
• Pour the ganache into a heat proof container and place in the fridge until starts to thicken
• When the ganache is thick and gloss remove the cake from the tin and place on a wire rack and evenly pour the ganache over the top of the cake and ensuring it runs down the sides of the cake for a beautiful glossy smooth finish
• Leave as is or top with some fresh strawberries as seen in the picture.

Recipe Notes:

• To be stored in an air tight container and kept below 27 degrees and to be consumed within 5 days
• The cake is able to be frozen, however not the ganache and to be consumed within 30 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.

Creamy Chicken Kiev Balls

Makes: 8 large or 16 small balls

Ingredients:

• 500g chicken mince
• 1/2 teaspoon garlic salt
• 125g cream cheese (phillys extra light used in the picture)
• 1 tablespoon corn flour
• 1 heaped tablespoon minced garlic
• 1/4 cup chopped sundried tomatoes
• 1/2 cup plain flour
• 2 eggs
• 1 tablespoon milk
• 1 cup panko breadcrumbs

Method:

• Place your cream cheese in a microwave safe bowl and microwave on high for 1 minute to soften
• Stir through the corn flour, garlic and sundried tomatoes until well mixed and then place the container in the freezer while you continue with the recipe
• Season your chicken mince with the garlic salt and mix well using your hands then divide the mince into 8 separate portions.
• Get 3 mixing bowls to prepare your crumbing station
• In the first mixing bowl add in the plain flour and heavily season with salt and pepper, combining well
• In the second mixing bowl lightly beat the eggs and milk together to create and egg wash
• In the third mixing bowl place your panko breadcrumbs
• To construct your Creamy Chicken Kiev balls take a heaped teaspoonful of the cream cheese mix and roll into a ball, this is best to do with damp hands.  Repeat until you have 8 balls of filling, you may have filling left over (see recipe notes)
• Coat your hands with the flour and take one of the 8 portions of the seasoned chicken mince and use your hands to flatten the mince out to about 3/4cm thick
• Place one of the filling balls in the middle of the flattened chicken mince and then wrap the mince around the filling ball and rotate the ball around in your hands to ensure that the filling is fully encased and the mince is even
• Once you are happy with your evenly shaped Kiev ball, roll in the first seasoned flour bowl and ensure well coated.
• Then place the Kiev ball on a fork and lower into the egg wash rolling the ball to ensure well coated  (only use your fork to do this or you will end up with a big mess)
• Lift the ball out using the fork and allow the excess egg wash to drain for a couple seconds before placing in the final bowl, use your hands to roll the Kiev ball in the panko crumbs until well coated, remove and set aside
• Repeat the process with the seven remaining portions
• To cook your Kiev Balls heat about 1cm of oil in a heavy based large frying pan and when hot place the Kiev Balls in ensuring that you don’t overcrowd the pan, cook for about 3-4 minutes until golden on all 4 “sides” of the ball and gently shake your pan regularly to give the ball a nice even golden colour.
• Serve with your choice of side dishes.

Recipe Notes:

• This recipe is freezer friendly either cooked or uncooked. Freezing uncooked is only recommended if they have been made with mince meat that HAS NOT been previously frozen
• Store covered in the fridge, to be consumed within 2 days
• The sundried tomatoes can easily be left out of the recipe or changed to something else that suits your palate i.e. diced bacon, diced mushrooms, shredded baby spinach, grated broccoli (as shown below), shredded fresh herbs or even mixed grated vegetables.

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.

Mild Coconut Chicken Curry

Serves: 4

Ingredients:

• 600g chicken breast or thigh fillets, diced
• 1 onion, diced
• 2 carrots, diced
• 200g sweet potato, diced
• 1 zucchini, diced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 x 400ml can coconut milk

Method:

• Heat 1-2 tablespoon of rice bran oil in a frying pan, add in the chicken and onion and sauté for about 3-5 minutes until chicken is sealed and the onion has softened
• Add in all the vegetables and cook until the onion is transparent, approximately another 3-5 minutes
• Add the spices and fry this for 2 minutes or until aromatic
• Add in the coconut milk and 1/2 can of water stirring well so all the spices infuse through the sauce
• Simmer for 10-15 minutes or until all vegetables and the chicken is cooked through.
• Serve with your choice of rice, pasta, mash, vegetables, salad or even use as a delicious pie filling

Recipe Notes:

• The coconut milk can be replaced with evaporated milk if you do not need a dairy free alternative
• Store 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.

Mexican Tortilla Stack

Serves: 6

Ingredients:

• 500g beef mince
• 1 onion, finely diced
• 1 large carrot, grated
• 1 zucchini, grated
• 400g kidney beans, drained and rinsed
• 1 tablespoon minced garlic
• 1 portion of C4K Kitchen’s Mexican Spice Mix or 1 packet store bought Taco Seasoning
• 1/2 teaspoon ground chilli (optional)
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approx. 700-800ml)
• 5 flour tortillas
• 3/4 cup grated cheese

Method:

• Heat 1 tablespoon of oil in a heavy based frying pan, sauté the garlic and onion until the onion starts to soften
• Add in the mince, taco seasoning and chilli powder browning off the meat breaking up the mince with the wooden spoon while cooking
• Once the meat has browned and is sealed add in the grated vegetables, kidney beans and the MMS, bring to the boil then reduce to a steady simmer and simmer uncovered for 10-15 minutes
• Preheat oven to 200 degrees Celsius and lightly grease a 20cm springform tin
• Place the first tortilla on the base of the prepared tin and top with 1/4 of the mince mixture placing the next tortilla on top, repeat until you have used all the mixture and top with the last tortilla, sprinkle the grated cheese evenly over the top tortilla
• Bake for 20-25 minutes or until the cheese is golden
• Serve topped with sour cream and/or guacamole and a side serve of the C4K Kitchen’s Mexican Salsa Salad.

Recipe Notes:

• Store covered in the fridge 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.

Honey Oat Muesli Bars/Balls

Makes: approximately 24 bars or balls, depending on final size

Ingredients:

• 1 1/2 cups toasted muesli
• 3/4 cup dried fruit
• 1/2 cup desicatted coconut
• 1/4 cup honey or rice malt syrup
• 50g butter, melted

Method:

• Process muesli, dried fruit and coconut in a food processor until finely chopped
• Using a thermo-cooking unit (Speed 10; 6 seconds then scrape down the side with a spatula, Speed 6; 10 seconds)
• Add the honey and butter and process until the mixture is very finely chopped and holds together when squeezed
• Using a thermo-cooking unit (Speed 4; 10 seconds)

To make balls

• Roll tablespoonful of the muesli mixture into balls. Place on a lined tray
• Place in the fridge for 30 minutes or until set.

To make bars

• Line a small square container with glad wrap and spread the mixture out evenly across the container and push down firmly
• Place in the fridge overnight and use a sharp knife to cut into small muesli bars

Recipe Notes:

• For a dairy free alternative use coconut oil or Nuttalex instead of butter.
• Store in an airtight container in the fridge for a maximum of 7 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.

Happy Meal Hamburger

Makes: 12

Ingredients:

• 500g beef mince
• 300g pork mince
• 1 egg
• 3/4 cup stuffing mix or breadcrumbs
• 2 tablespoons Worcestershire sauce
• 1 tablespoon minced garlic

Method:

• Place all ingredients in a large mixing bowl and using your hands to mix through all the ingredients until well combined
• Shape your Homemade Happy Meal Patties into your desired shape remembering they are to be much thinner than a normal hamburger, rissole or paaty
• Cook in a hot frying pan with a little bit of oil for approximately 3 minutes each side until cooked through.

Recipe Notes:

• Þ The picture shows the Happy Meal Hamburger in a C4K Kitchen’s Wholemeal East Bake Bread Roll that has been C4K Kitchen’s Mumma’s Magic Sauce spread on both sides of the roll with the burger, grilled eye of bacon and a slice of cheese.
• 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.

Creamy Curried Sausages

Serves: 4

Ingredients:

• 8 beef sausages
• 1 onion, diced
• 2 carrots, diced
• 200g sweet potato, diced
• 1 zucchini, diced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 tablespoon brown sugar (optional)
• 400ml can of coconut milk

Method:

• In a frying pan, cook the sausages until just done, slice and set aside
• Discard most of the residual oil from the pan leaving a little bit to coat the bottom then add in all the vegetables and cook until the onion is transparent
• Add the spices and brown sugar, fry this for 2 minutes or until aromatic
• Add in the coconut milk and 1/2 can of water stirring well so all the spices infuse through the sauce
• Finally return the sausages to the frying pan and simmer for 5-10 minutes
• Serve with your choice of rice, pasta, mash, vegetables and/or salad.

Recipe notes:

• The coconut milk can be replace with evaporated milk should you not want a dairy free option.
• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within3 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.

Cottage Pie

Serves: 6

Ingredients:

• 500g beef mince
• 2 tablespoons minced garlic
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup frozen corn kernels
• 1 portion of C4K’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 1/2 tablespoons Worcestershire sauce
• 8 medium-large potatoes
• 1/4 cup butter
• 1/4 cup milk
• 1 cup grated cheese
• 1/2 cup grated parmesan cheese

Method:

• Preheat your oven to 180 degrees Celsius
• Peel and chop you potatoes into even sized pieces and put on the stove to simmer for 15-20 minutes
• While your potatoes are simmering, heat 2 tablespoons rice bran oil in a heavy based frying pan and add the oil, garlic, onion and mince, browning off the contents and breaking up the mince with your wooden spoon
• Add the carrot, celery and corn and top with a 800ml portion of Mumma’s magic sauce, simmer for 10 minutes
• Pour the savoury mince mixture into a lasagne dish and spread evenly
• Drain the potatoes once cooked and mash well adding in the milk, butter and salt & pepper to taste
• Spread the mash evenly over the top of the savoury mince, then evenly spread both cheese on top of the mash
• Bake for 15-20 minutes until the cheese if golden brown.

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.

Corn Uglies

Makes: 15 – 18

Ingredients:

• 1 x 400g can creamed corn
• 1 can SR flour
• 1 can grated cheese
• 1 teaspoon garlic salt or sea salt

Method:

• Preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper
• Empty to can of creamed corn into a large mixing bowl, then use the empty can to measure the SR flour and add to the mixing bowl and finally use the can again to measure the grated cheese and add to the mixing bowl.
• Add the salt and use a wooden spoon to mix all the ingredients together until well combined
• Place 15-18 (depending on how big you want them) spoonful’s on mixture onto lined trays
• Place in the oven for 15-20 minutes until golden brown and cooked through. Allow to cool on a cooling rack.

Recipe Notes:

• This recipe is a base recipe, you can also have delicious results when adding in other vegetables and/or meats like bacon, ham or even tuna—however do not exceed using 1 can total of additions to the recipe or it can effect the way in which the uglies bind together.
• The photo from this recipe is credited to Cooking for Kids Facebook member Kiara Mason, thanks Kiara

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.