Chocolate Zucchini Bread

Makes:1 loaf or 12 muffins

Ingredients:

• 110g butter, softened
• 1 cup raw sugar (can halve if you prefer)
• 2 eggs
• 1 teaspoon vanilla essence
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 teaspoon baking powder
• 1 1/4 cups plain flour
• 2 cups grated zucchini

Method:

• Preheat oven to 180 degrees and prepare a loaf tin by greasing and lining with baking paper or greasing a muffin tray
• In a large mixing bowl melt the butter and then continually stir the sugar through until smooth, about 2 minutes then add the eggs and vanilla and mix through very well
• Add in all the dry ingredients and mix very well with a wooden spoon, please note that it is normal for the batter will be very stiff and hard to stir
• Finally stir through the zucchini and once this is well mixed through the batter pour into the loaf tin
• Cook for loaf 50-60 minutes or the muffins for 20-25 minutes; or until cake skewer comes out clean
• Cool in the cake tin/muffin tray for 10 minutes before transferring to a cooling rack.

Recipe Notes:

• To be stored in an airtight container below 27 degrees for 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.

Chocolate Chip Cookies

Makes: approximately 24 

Ingredients:

• 150g butter, softened
• 1/2 cup caster sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla essence
• 1 egg
• 1 3/4 cups plain flour
• 1/2 cup dark chocolate chips
• 1/2 cup milk chocolate chips

Method:

• Preheat oven to 160 degrees Celsius and line 2 baking trays with baking paper
• Beat butter, sugars and vanilla for 1-2 minutes or until smooth, creamy and well combined, add in 1 egg a beat some more until well mixed
• Stir in the plain flour in two batches and mix well using a low setting on the beaters
• Lastly fold in the chocolate chips with a spatula and mix until evenly distributed
• Roll a tablespoonful of the mixture into balls and place on the lined trays and press down slightly
• Bake for 15-18 minutes or until light golden and cooked
• Leave on the baking tray for 5 minutes and then transfer to a wire rack to cool.

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly for the uncooked cookie dough 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.

Lemon Coconut Cake
Makes: 1 loaf cake or 12 muffins

Ingredients:

• 400ml can of coconut milk
• 1 x can SR flour
• 1 x can desiccated coconut
• 1/3 can caster sugar
• 1 large lemon or 2 small lemons

Method:

• Pre-heat oven to 180 degrees Celsius and prepare either a loaf tin by greasing and lining with baking paper or greasing a 12 standard hole muffin tray.
• Pour the can of coconut milk into a mixing bowl.
• Use the empty can to measure the flour, coconut and sugar adding them directly into the mixing bowl.
• Finally add in the fresh juice and all of the freshly grated lemon rind from the lemon(s) and mix until very well combined.
• Bake in the loaf for approximately 45 minutes or until a cake skewer comes out clean
• Bake in the muffin tray for approximately 20 minutes or until a cake skewer comes out clean.

Recipe Notes:

• Store in an airtight container for the 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.

Caulifredo Sauce
Serves: 4-6

Ingredients:

• 1 medium-large head of cauliflower
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 1 teaspoon garlic or onion salt
• 300ml cream

Method:

• Preheat oven to 180 degrees Celsius
• Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish
• Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower
• Roast the cauliflower for 25-30 minutes
• Pour all the cauliflower into a saucepan and cover with the cream, bring the cream to a boil and then reduce to a gentle simmer for 15 minutes or until the cauliflower is cooked through and very soft
• Blend until smooth.

Thermo Cooking

• Preheat oven to 180 degrees Celsius
• Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish
• Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower
• Roast the cauliflower for 25-30 minutes
• Pour all the cauliflower into your thermo bowl and cover with cream (Speed 1; 100 degrees; 15 minutes)
• Allow to cool for approximately 5 minutes prior to processing
• Blend until smooth (Speed 10 – 6 seconds, scrape down the side of the bowl with a spatula, Speed 6 – 10 seconds)

Recipe Notes:

• Serve over your favourite pasta, as shown in the picture with linguine pasta
• Serve over some grilled chicken or fish as a delicious sauce
• Use as a delicious alternative to white sauce/cheese sauce in recipes like lasagne
• To make this recipe DAIRY FREE replace the cream with either chicken stock, r vegetable stock or coconut cream
• 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.

Cauli-Quinoa Chicken Nuggets
Makes: 36-48

Ingredients:

• 1/2 small head of cauliflower or 1/4 of large head of cauliflower
• 1/2 cup uncooked quinoa
• 2 chicken breasts
• 1/2 teaspoon onion salt
• 2 teaspoons minced garlic
• 1 large egg
• Salt & Pepper to taste
• 3/4 cup plain flour
• 2 eggs, lightly beaten
• 1/2 cup milk
• 3/4 cup panko breadcrumbs
• 3/4 cup normal breadcrumbs

Method:

• Cut up the cauliflower including the stem into about 3cm portions and either steam or boil until about 1/2 cooked and is softened, drain and place in the food processor and process until it has a breadcrumb like texture and place in a large mixing bowl
• Simmer the quinoa in 1 cup of water for 10 minutes and remove from the heat and allow to sit in the saucepan while you are preparing the remainder of the nuggets mixture
• Cut the chicken breast up into about 2cm cubes and place into the food processor or thermo cooking device and process until it had a mince like texture and place in the mixing bowl with the cauliflower
• Add the onion salt, mince garlic and 1 large egg into the mixing bowl and last add in the entire contents of the saucepan containing the quinoa
• Combine the nugget mixture very well with your hands until you have a well combined meaty batter, shape spoonful of the mixture into nugget shapes and place on some greaseproof paper while you repeat until all the chicken mixture is used
• Get 3 small mixing bowls in the first one place the flour and season with the salt & pepper to your liking, in the second bowl crack the two eggs and add in the milk whisking gently until you have a smooth egg wash and in the last bowl combine the two types of breadcrumbs and mix well
• Gently take your prepared nuggets shaped mix and roll in the seasoned flour, then dip in the egg wash until fully coated and lastly roll in the breadcrumbs until well coated, repeat this process with all of the prepared nuggets
• Heat a small amount of rice bran oil in the bottom of a heavy based frying pan and in small batches cook the nuggets, do not overcrowd the frying pan or they will not cook evenly, cook for approximately 4-5 minutes on each side until golden brown and cooked through
• Remove the cooked nuggets and place on some paper towel to drain any excess oil while you continue to cook the remaining nuggets.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe us freezer friendly to be consumer in 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.

Caramel Slice
Makes: approximately 20 squares

Base Ingredients:

• 1 cup plain flour
• 1/2 cup brown sugar
• 1/2 cup coconut
• 125g butter, melted

Filling Ingredients:

• 1 x 395g can condensed milk
• 60g butter, melted
• 1 tablespoon golden syrup
• 1 tablespoon treacle

Topping Ingredients:

• 200g dark chocolate melts
• 1 tablespoon vegetable oil or butter

Base Method:

• Preheat the oven to 180 degrees Celsius and line a 3cm deep, 28 x 18cm brownie tin with baking paper
• Combine all of the base ingredients in a mixing bowl and combined well with a spatula, spread evenly into the prepared tin and press down well with your spatula
• Bake for 15-20 minutes until golden brown then set aside to cool for at least 30 minutes

Filling Method:

• Combine all ingredients into a small saucepan and place over a medium heat
• Simmer for approximately 8 minutes whisking continually until a golden dark caramel
• Pour over the cooled base and spread evenly, bake for approximately 12 minutes or until firm
• Once out of the oven allow to cool completely before putting in the fridge for a minimum of 4 hours to set

Topping Method:

• Place the chocolate and oil in a double boiler stirring continually until melted.
• Pour over the caramel and spread evenly.
• Return to the fridge for a minimum of an hour to set.

Recipe Notes:

• The best way to slice is by having a jug with boiling water next to you and place the knife in the jug between cuts to heat the blade allowing to glide through each cut.
• Store in an airtight container under 27 degrees for a maximum of 5 days
• This recipe is best served fresh but 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.

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 Sausage Rolls
Makes: 16 large OR 32 halves OR 80 party sized sausage rolls

Ingredients:

• 500g beef mince
• 500g sausage mince
• 2 eggs
• 1 x 200g box stuffing mix (or breadcrumbs)
• 3/4 cup C4K Kitchen’s Mumma’s Magic Sauce
• 1 cup grated cheese
• 1 large onion, finely diced
• 1 large carrot, grated
• 1 large zucchini, grated and squeezed to remove excess moisture
• 1 heaped tablespoon minced garlic
• 1 tablespoon mixed herbs
• 8 sheets frozen puff pastry, defrosted

Method:

• Preheat oven to 180 degrees Celsius.
• Place all ingredients (except puff pastry sheets) into a large mixing bowl.
• Use your hands to mix the ingredients squeezing through your finger tips until all ingredients are very well combined and have formed a nice smooth meaty dough like consistency.
• Take your first sheet of puff pastry and cut down the middle to have 2 equal sized rectangles.
• One the first side place a sausage shape of the mix mixture down the middle of the pastry rectangle. You want the thickness of the mixture to be about 1/4 of the rectangle with and about 1-1 1/2cm high. Roll the two sides of the pastry up ensuring that there is about 1cm over an overlap, if it overlaps more you can add some more filling, if it over laps less remove a bit of filling .
• Along the join use the point of a fork to press down the whole way along the join to intertwine the two layers of pastry, place join side down onto a baking paper lined tray. Repeat with the remaining mixture and pastry sheets.
• Brush the tops of the sausage roll with some milk, you can either cut now to preferred serving and/or storing size for a cleaner finish or you can cut after cooked.
• Bake in the preheated oven for approximately 30 minutes or until flaky and golden brown.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly and should 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 Mumma’s Treat – Easy Fudge
Makes: approximately 36 square

Ingredients:

• 395g can condensed milk
• 375g bag chocolate melts (any type, milk chocolate shown in the picture)
• 1 cup extras of your choice (sultanas, almonds & chopped dried apricots used in picture)

Method:

• Line a Brownie Tin very well with glad wrap and set aside.
• Empty the condensed milk into a microwave proof bowl and microwave on high for 60 seconds.
• Add the chocolate melts to the bowl and stir through well. Microwave for another 60 seconds on high.
• Stir well, and the mixture should now be smooth and fully combined, if not put back into the microwave but 15 second burst maximum.
• Stir through your chosen extras until well combined and then pour into the prepared brownie tin.
• Refrigerate overnight.
• It is easiest to cut by dipping a sharp blade into a jug of boiling water between each cut.
• Store in an airtight container in the fridge.

Suggested combinations:

• White chocolate with macadamia nuts
• White chocolate with m&m minis
• White chocolate with crushed oreos
• White chocolate with chopped dried apricots and shredded coconut
• Milk chocolate with chopped lollies
• Milk chocolate with crushed biscuits
• Milk chocolate with chopped cherry ripe
• Milk chocolate with mini marshmellows
• Dark chocolate with rum soaked raisins (no excess fluid or it will not set)
• Dark chocolate with instant coffee
• Dark chocolate with chopped peppermint crisp
• Dark chocolate with crushed pecans and walnut
• Any anything else you imagination desires what doesn’t add excessive moisture to the mix.

Recipe Notes:

• Store in an airtight container in the fridge for the 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.

C4K Mumma’s Fried Chicken
Serves: 4-6

C4K Mumma’s Fried Chicken Recipe Base Ingredients:

• 2 cups plain flour
• 4 teaspoons paprika
• 1 teaspoon ground black pepper
• 1 teaspoon roast chicken seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried tarragon
• 1 teaspoon garlic powder
• 1/2 teaspoon onion salt
• 1/2 teaspoon celery salt

Recipe Ingredients:

• 1 whole chicken, cut into portions
• 3 eggs, lightly whisked
• 1/4 cup milk

Method:

• Preheat oven to 180 degrees Celsius.
• Whisk the three eggs well and pour into a large zip lock bag with 1/4 cup of milk and mix well.
• Place all ingredients for the C4K Mumma’s Fried Chicken Recipe Base in a large zip lock bag, seal and shake VERY well so everything is well combined.
• Place some chicken into the zip lock bag with the egg, making sure you do not over fill the bag then seal the bag and shake the bag around until the chicken is completely covered.
• Remove the chicken from the egg zip lock bag and place in the coating zip lock bag, seal & shake until the chicken is well coated.
• Repeat in batches until all chicken is coated (see recipe notes).
• Once complete seal the zip lock bags and throw them in the bin for an easy clean up.
• Heat 4 tablespoons of rice bran oil in the bottom of a heavy duty frying pan.
• Cook all sides of the chicken so that it is golden and crispy.
• For large pieces of chicken with the bone in: Place the chicken in a roasting tray or a baking tray and put in the oven for 20-30 minutes, depending on the size of your chicken pieces cooking time may vary.
• For large chicken fillets: Place the chicken in a roasting tray or a baking tray and put in the oven for 10-15 minutes, depending on the size of your chicken pieces cooking time may vary
• For nuggets and popcorn chicken: Place the chicken on paper towel to drain excess oil before serving.

Recipe Notes:

• Prepare the C4K Mumma’s Fried Chicken Recipe Base mix and store in your pantry for a quick 30 Minute Meal
• For extra crunch on large pieces of chicken like fillets and cutlets of chicken double coat in the egg wash and seasoned flour
• Cut chicken breast pieces into chicken nugget portions or popcorn chicken sized cubes for a delicious smaller sized alternative— 2 chicken breast will feed 4 people
• Store covered in the fridge for the maximum of 2 days
• This recipe 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.