The All Veggie Burgers

Makes: 10

Ingredients:

• 1 small onion, finely diced
• 1 small red onion, finely diced
• 1 celery stalk, finely diced
• 2 garlic cloves, finely diced
• 1/2 red capsicum, finely diced
• 2 small carrots, grated
• 1 small zucchini, grated
• 4 mushrooms, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1 tablespoon tahini
• 1 teaspoon garlic salt
• 3/4 cup ground rice
• 1 egg

Method:

• Heat 1 tablespoon of rice bran oil in a non stick heavy based frying pan and fry off the onions, celery and garlic for approximately 3 minutes
• Add in the capsicum, carrot, zucchini and mushrooms and mix until well combined, add in 2 tablespoons of water and place the lid on the frying pan and allow to cook over medium heat for approximately 5 minutes
• Add in the spices and the tahini and stir until well combined and very aromatic
• Remove the vegetable “mince” from the frying pan and transfer to a mixing bowl and allow to cool
• Once cooled stir through the ground rice, egg and garlic salt until you have a thick mixture
• Heat 1 tablespoon of rice bran oil in the same frying pan over a medium heat and place 5 egg rings** in the frying pan (**see recipe notes)
• Spoon the mixture ensure you press down into each of the egg rings until full and cook for about 4 minutes until golden brown
• Use your tongs to remove the egg ring and then flip the veggie burger over and cook for another 4 minutes
• Transfer the veggie burger to some kitchen paper to drain before repeating the process with the remaining burger mixture.

Recipe Notes:

• If you are using metal egg rings you will need to lightly grease them however if you have silicon egg rings you can use without any preparation
• Store covered in the fridge to be used within 3 days
• The cooked burgers are able to be frozen and consumed within 6 months
• The picture below shows the Veggie Burger served with C4K Kitchen’s Tzatziki, lettuce and tomato in a Mission Red Quinoa wrap.

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.

Spanish Chicken Paella

Spanish Chicken Paella

Serves: 4-6

Ingredients:

• 2 chorizo sausages, sliced
• 600g skinless chicken thigh fillets, sliced
• 1 large red onion, roughly diced
• 1/2 large or 1 small red capsicum, sliced
• 1 teaspoon paprika
• 1/2 teaspoon ground chilli (optional)
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 cup white rice
• Up to 3 cups chicken stock (store bought or C4K Kitchen’s Chicken Stock)
• 1 cup frozen beans

Method:

Recipe Notes:

• Store covered in the fridge, to be consumed within 2 days
• Freezer friendly
• When reheating from fridge or freezer you may require to add some additional stock or water to help rehydrate the meal.

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.

Beef Quinoa Burgers

Makes: 8

Ingredients:

• 500g beef mince
• 3/4 cup cooked quinoa
• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 1 egg
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 teaspoon onion salt or sea salt

Method:

• Place all ingredients into a mixing bowl and use your hands to massage the ingredients together
• Divide the mixture into 8 equal portions and shape into patty shapes of desired size
• Heat 1 tablespoon of rice bran oil in a heavy based frying pan over a medium heat and cook the burgers in batches so you don’t over crowd the pan
• The burgers will take 4-5 minutes to cooked both sides until golden and cooked through

Recipe Notes:

• Store covered in fridge for no longer than 3 days
• The burgers are freezer friendly either cooked or uncooked. Frozen uncooked burgers can only be frozen if made from mince that hasn’t previously been frozen
• To be consumed within 3 months of being frozen
• 1 portion of mixture can be rolled into 8 small meatballs for the cheeseburger salad
• Picture below shows the burgers served in a C4K Kitchen’s Hamburger Rolls with grilled mushrooms & onions, fresh tomato, cheese, bacon & egg with a side serve of homemade wedges.

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.

 
Fresh Herb Quinoa Salad

Serves: 2 mains or 4 sides

Ingredients:

• 1 cup uncooked quinoa
• 1/3 cup fresh parsley, shredded
• 1/4 cup fresh coriander, shredded
• 2 spring onions, finely sliced
• 1/2 long red chilli, finely diced
• 1 tomato, finely diced
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons extra virgin olive oil

Method:

• Place the quinoa in a small saucepan with 1 3/4 cups of water and bring to the boil
• Add a pinch of salt and place the lid on the saucepan, reduce the heat and simmer for 15 minutes
• Remove from the heat but leave the lid on the saucepan for another 5 minutes then remove the lid then fluff up with a fork
• Set aside to cool for at least 15 minutes
• Shredded the herbs, finely slice the spring onions and finely dice the chilli and tomato
• Add the salad mix and quinoa together in a salad bowl
• Top with the lemon juice and olive oil, season to your liking and stir well

Recipe Notes:

• Store in an airtight container for the 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.

Strawberry Uglies

Makes: 12

Ingredients:

• 1 x 250g punnet of strawberries, diced
• 1 mashed ripe banana
• 1 tablespoon maple syrup
• 3/4 cup almond meal
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 3/4 cup natural or Greek Yoghurt

Method:

• Preheat your oven to 180 degrees Celsius and line a baking tray with baking paper
• Mix the strawberries, bananas and maple syrup together so well combined
• Stir through the almond meal, coconut flour and baking powder until fully mixed
• Add in natural yoghurt and mix through until you get a thick batter, if the batter is dry and not coming together add in some additional yoghurt
• Dollop the mixture onto the prepared tray and cook for 20 minutes until golden
• Allow to cool completely on the baking tray for at least 15 minutes before moving to a wire rack.

Recipe Notes:

• The Strawberry Uglies are a lot softer and crumblier than previous uglies due to their gluten free nature.
• Store covered in an airtight container for a 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.

Salmon Quinoa Cakes

Makes: 8

Ingredients:

• 400g can pink salmon, drained and flaked
• 400g sweet potato
• 1 cup cooked quinoa
• 1 small onion, finely dice
• 1/3 cup fresh coriander shredded
• 1 teaspoon freshly grated ginger
• Juice from 1/2 lime
• 1 egg

Ingredients:

• Place the sweet potato unpeeled into the microwave and cook on high for 5-8 minutes or until cooked through
• Remove from the microwave and allow to cool slightly, approximately 5 minutes
• Once cool enough to handle peel off the skin and use a fork to mash the sweet potato
• Add in all of the remaining ingredients into the mixing bowl and mix until well combined
• Get a piece of glad/plastic wrap about 15cm square and place 1/8 of the mixture in the middle of the wrap, grab all of the corners of the wrap and bring together to form the mixture into a patty shape, twist the glad wrap to seal and set aside, repeat this process 7 more times until you have 8 individually salmon quinoa cakes
• Place the salmon quinoa cakes in the fridge for a minimum of 1 hour
• When ready to cook heat 2 tablespoons rice bran oil in the base of a heavy based frying pan over a medium-high heat.
• Unwrapped and place half of the salmon cakes in, making sure there is plenty of room between them and cook for about 4-5 minutes until golden brown
• Gently flip the cake over and cook the other side for another 4-5 minutes
• Remove and loosely cover with alfoil while you repeat the cooking process with the remaining cakes.

Recipe Notes:

• Store covered in the fridge for a 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.

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.

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.

Gluten Free Veggie Balls

Makes: approximately 30

Ingredients:

• 4 medium potatoes
• 1 heaped tablespoon minced garlic
• 1/2 medium onion, finely diced
• 1 medium carrot, grated
• 1 stalk celery, finely diced
• 1 medium zucchini, grated
• 1/2 small sweet potato, grated
• 2 tablespoons tahini
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 cup besan (chickpea) flour
• 1 cup pure rolled oats or rice (pure rolled oats seen in the picture)

Method:

• Peel and chop the potatoes into even sized pieces and place them in a saucepan and cover with salted water. Bring to the boil over medium-high heat. Reduce heat, cover and cook for 10-15 minutes until they are cooked through.
• While the potatoes are boiling, heat 1 tablespoon of rice bran oil to a large heavy based frying pan, then add the garlic, onion, celery and carrot cooking for about 4 minutes or until the onion is start to soften
• Add in the zucchini and sweet potato and continue to cook while stirring for another 3-4 minutes until onions are translucent and all vegetables are cooked through
• Stir through the Tahini and spices and remove from the heat as soon as it becomes fragrant
• Drain the potatoes and mash very well, add in the spiced vegetables and the flour, mix very well and then set aside to cool completely
• Preheat the oven to 180 degrees Celcius and line 2 trays with baking paper
• Add the rolled oats/rice to a food processor and grind until like a breadcrumb texture and set aside in a small bowl that is big enough to roll and coat the veggie balls
• Use your dampened hands to roll tablespoons full of the mixture into balls and then roll them in the oats to coat and place them on the baking tray. Repeat with the entire mixture
• Bake the veggie balls for 30 minutes or until golden brown

Recipe Notes:

• Store in an airtight container 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.

Gluten Free Thai Fish Cakes

Makes: approximately 12

Ingredients:

• 600g white fish fillets, roughly chopped
• 1/2 cup frozen green beans
• 1 1/2 tablespoons red curry paste
• 2 1/2 tablespoon rice flour
• 1 teaspoon sugar (optional)
• 1 egg
• Juice of 1 lime
• 1 teaspoon minced garlic
• 1/2 teaspoon fresh grated ginger
• 1 teaspoon fish sauce

Method:

• Place the roughly chopped fish fillets and the frozen beans into a food processor and pulse a couple times to break the two ingredients down
• Place all other ingredients into the food processor and blend for 30 seconds until well combined and the mixtures is starting to come together
• Heat a heavy based frying pan with a small amount of rice bran or sesame oil and place dollops of the mixture (about 2 tablespoons in size) and cook on 1 side for about 4 minutes until golden brown
• Flip the fish cake and cook the other side for another 4 minutes until golden and until the fish cakes are cooked through.

Recipe Notes:

• Store covered in the fridge for a 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.