Tuna & Corn Dip

Ingredients:

• 250g cream cheese
• 400g creamed corn
• 185g tuna in springwater, drained and crumbled

Method:

• Heat the cream cheese in a small microwave safe dish for 45 seconds or until softened and mixable
• Add the creamed corn and the tuna and mix until well combined.

Recipe Notes:

• Store in airtight container in the fridge for a maximum of 7 days
• Also a great filling for sandwiches, scrolls and wraps or on toast

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.

Tzatziki

Makes: approximately 1 1/2 cups

Ingredients:

• 1 cup natural or Greek yoghurts
• 1 garlic clove, finely diced
• 1/3 cucumber, peeled and finely diced
• 1/2 cup shredded fresh mint
• 1/4 cup shredded fresh coriander
• 1 teaspoon lemon juice
• 1 teaspoon extra virgin olive oil

Method:

• Combine all ingredients in a mixing bowl and stir until well combined

Recipe Notes:

• This recipe is not suitable for the freezer
• Store in an air tight container in the fridge to be consumed within 7 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.

Spinach & Feta Cob Loaf

Ingredients:

• 1 round cob loaf
• 250g cream cheese
• 300g sour cream
• 250g feta cheese, diced or crumbled
• 250g frozen spinach, defrosted
• 1 tablespoon minced garlic
• 1 cup grated cheese
• 1/2 cup grated parmesan cheese

Method:

• Preheat your oven to 180 degrees Celsius
• Cut the top section off your cob loaf and remove all the stuffing from the loaf, do not throw it away as you can serve loaf with the bread filling. Replace the cob loaf lid and place the entire loaf in the oven for 10-15 minutes
• Place all other ingredients into a large mixing bowl and mix well, place in the microwave for 3 minutes on high
• Remove from the microwave and mix well, if the ingredients have not yet combined well put back in the microwave for another 60 seconds, repeat this process until the dip filling is well combined, warm and bubbly
• Remove the loaf from the oven and place on a serving platter, fill the centre of the loaf with the dip mixture, replace the lid and scatter the extracted inside around the outside of the loaf ready to serve.

Recipe Notes:

• Best served fresh
• Is not suitable for freezing

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.

Mushroom Paste

This is for mushroom lovers only, if you don’t LOVE mushrooms then this one isn’t for you.

Ingredients:

• 50g butter for stovetop, 25g butter for thermocooking
• 1 small onion
• 1 stalk celery
• 3 cloves garlic
• 300g button or field mushrooms
• 1 cup slithered almond
• 2 tablespoons cream cheese
• 1/3 cup chopped fresh parsley
• Salt and pepper, to taste

Method:

• Melt the butter in a saucepan over a medium heat and add in the finely diced onion, celery and garlic and sauté for 2-3 minutes until softened
• Add in the quartered mushrooms into the saucepan, stir well and then cover with the lid and cook for 5 minutes
• Cool for 10 minutes
• Process the almonds in a food processor until they are like almond meal
• Add the mushroom mi and blend until smooth
• Add the cream cheese and parsley and again process until smooth
• Make sure you taste and add salt & pepper required to suit your tastes
• Place in an air tight container and place in the fridge overnight before using to allow the flavours to develop.
• Enjoy on toast, crackers or even as a spread on a wrap with salad. Picture shows spread on a corn thin.

Thermo-cooking Method:

• Add butter, peeled and quartered onion, roughly chopped celery stalk and peeled garlic cloves into the jug [Pulse x 2, Sp 3, 100d, 3 minutes]
• Add quartered mushrooms [Sp 3, 90d, 6 minutes]
• Add slithered almonds [Sp 10, 6 secs, scrape down side with spatula and repeat Sp10, 6 secs]
• Add the cream cheese and parsley [Sp 6, 10 secs, scrape down the side with spatula and repeat Sp 6, 10 secs]
• Place in an air tight container and place in the fridge overnight before using to allow the flavours to develop.
• Enjoy on toast, crackers or even as a spread on a wrap with salad. Picture shows spread on a corn thin.

Recipe Notes:

• Store covered in an airtight container for the 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.

Roast Eggplant Dip

Ingredients:

• 1 large or 2 small eggplants
• 1 tablespoon tahini
• 2 teaspoons extra virgin olive oil
• 1 teaspoon fresh lemon juice
• Salt & pepper, to taste

Method:

• Preheat the oven to 180 degree, spray the eggplant(s) liberally with rice brand oil cooking spray and pierce the skin with a fork about 6 times evenly over the eggplant(s) surface and place them directly on the oven rack
• Roast for about 20 minutes, then turn the eggplant(s) over then roast for another 20 minutes
• Remove from the oven, allow to cool slightly then put in a plastic zip lock bag then set aside for 15 minutes
• Peel of all the skin from the eggplant(s) and diced the roasted flesh
• Place the roasted flesh and all other ingredients in a food processor or thermo cooking device, blitz until silky smooth [Speed 6, 10 seconds]
• Keep in the fridge until you are ready to serve.

Recipe Notes:

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

Roast Capsicum Dip

Ingredients:

• 3 large red capsicums
• 125g cream cheese, softened
• 1 teaspoon minced garlic
• Salt & pepper, to taste

Method:

• Preheat oven to 200°C, place the capsicum on a baking tray and roast, turning occasionally until the skin is charred and blistered
• Remove from the oven, sit for a couple minutes to cool slightly then place in a zip lock bag and set aside for 10 minutes
• Remove the capsicum from the bag and peel the skin and remove the stem and seeds, they can be thrown out, do no rinse the flesh as it will ruins the flavour
• Place capsicum, cream cheese, garlic and salt and pepper in a food processor or thermos cooking until and process until smooth [Speed 6; 10 seconds]
• Keep in the fridge until you are ready to serve.

Recipe Notes:

• Store covered in the fridge for a 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.

Nutella Dip

Ingredients:

• 1 cup natural or Greek yoghurt
• 1/2 cup Nutella

Method:

• Place all ingredients into a food processor and blend until well combined and perfectly smooth.

Recipe Notes:

• Store in an airtight container 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.

Hummus

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 2 garlic cloves, crushed
• 100ml extra virgin olive oil
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• Juice from 1 lemon
• 1/2 cup water

Method:

• Place all ingredients, except the water into a food processor and blend until well combined
  • Thermo-cooking (Speed 10 – 6 seconds, scrape down the bowl with a spatula, Speed 6 – 10 seconds)
• Add in the water 1/4 cup at a time and blend until you have nice smooth consistency.

Recipe Notes:

• Store in an airtight container for a maximum of 2 weeks
• 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.

Raspberry Mousse
Serves: 6-8

Ingredients:

• 500ml thickened cream
• 2 cups raspberries, fresh or frozen
• 1/2 cup caster sugar
• 2 teaspoons gelatine

Method:

• Whip the cream and sugar together until thick and glossy with the sugar dissolved, use a spatula to fold through the 2 cups of raspberries that have been pureed.
• Dissolve the gelatine in 1 tablespoon of boiling water then gently fold evenly through the raspberry mix
• Pour into 1 large serving bowl or 6-8 individual portions and refrigerate overnight before serving.

Recipe Notes:

• Store in an airtight container in the fridge
• 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.

Cheesecake Dip

Ingredients:

• 250g cream cheese
• 200ml thickened cream
• 1/4 cup brown sugar
• 1 tablespoon lemon juice

Method:

• Heat the cream cheese in a small microwave safe dish for 45 seconds or until softened.
• Place all ingredients into a food processor and blend until well combined and perfectly smooth
• Serve with fresh fruit, cookies and/or lollies

Recipe Notes:

• To be stored in an airtight container in the fridge for a maximum of 5 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.