Breakfast to Go Pies

Makes: 9

Ingredients:

• 2 cups grated potatoes
• 1 small egg, lightly beaten
• 2 tablespoons SR flour
• 1/2 teaspoon garlic salt
• 1 rasher bacon, rind removed and diced
• 9 cherry tomatoes, halved
• 1 large mushroom, diced
• 1/3 cup grated cheese
• 4 eggs, lightly beaten
• 1/4 cup natural yoghurt

Method:

• Preheat your oven to 180 degrees and grease 9 muffin holes very well
• Place the grated potato, 1 small egg, flour and garlic salt in a small mixing bowl and combine well, divide into 9 even portions
• Place one of the portions in the prepared muffin hole and use either your fingers or the back of a spoon to push the mixture completely up to the sides of the muffin hole, make sure it is as even as possible with no holes
• Repeat with the oven 8 portions to create your 9 hash brown cases
• Spray lightly with some cooking spray and cook in the preheated oven for 15 minutes
• Remove from the oven leaving the hash brown cases in the muffin tray
• Divide the diced mushroom, bacon and grated cheese into 9 equal portions
• Place 1 halved cherry tomato as well as a portion of the mushroom, bacon & cheese into each hash brown case
• In a small jug whisk together the 4 eggs and the yoghurt with a pinch of salt until well combined
• Slowly pour the egg mixture over the top of each hash brown cup until level with the top
• Place back in the oven and bake for another 20 minutes until the egg is golden and set.

Recipe Notes:

• Slices of chorizo sausage and shredded spinach would also be delicious additions
• 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.

Easy Bake Dinner Rolls

Makes: 12

Ingredients:

• 1/2 cup warm water
• 1 tablespoon dry yeast
• 2 tablespoons caster sugar
• 30 butter, melted
• 2 small eggs
• 1 teaspoon salt
• 2 1/2 cups plain flour

Mixer Method:

• In a large mixing bowl add the warm water, yeast and sugar, stir gently and set aside for about 10 minutes until the top is foamy telling you the yeast is activated
• Add in the butter, eggs and salt and mix well
• Add in the flour 1 cup at a time using a butter knife or wooden spoon to combine until you have added in all the flour.  You know the dough is ready when it pulls away from the sides and forms a ball of dough in the middle
• Turn the dough out onto a clean and lightly floured bench and knead the dough for about 5 minutes until the dough is soft and stretchy
• Continue with the Roll, Proof & Bake Method.

Thermo-method

• Place warm water, yeast and sugar in the jug [Speed 1, 37 degrees, 10 seconds]
• Sit for 10 minutes with the lid on the allow the yeast to activate
• Add in the butter, eggs and salt [Speed 6, 10 seconds]
• Add in all the flour [Speed 6, 10 seconds]
• Knead for 5 minutes [Speed 1, 5 minutes]
• Turn the dough out onto a clean lightly oiled surface
• Continue with the Roll, Proof & Bake Method.

Roll, Proof & Bake Method:

• Divide the dough into 12 even portions and roll each portion into a smooth round balls
• Lightly grease the sides and line the base of a 18 x 25cm tin and then place the dough balls evenly in the pan ensuring equal amount of room between the balls for the dough to rise
• Cover with glad wrap and put the rolls in a warm place for 60-90 minutes or until they have doubled in size
• Preheat your oven to 180 degrees Celsius
• Bake the rolls for 15-18 minutes or until golden brown.

Recipe Notes:

• Store in an airtight container for a maximum of 5 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.

Vegetable Rostis

Makes: approximately 24

Ingredients:

• 4 medium potatoes
• 2 carrots
• 1 parsnip
• 1 small sweet potato
• 4 tablespoons plain flour
• 1/4 cup grated parmesan cheese
• 2 eggs
• 1 teaspoon minced garlic
• Salt & pepper, to taste

Method:

• Grate all the vegetables
• Squeeze out all the moisture from the vegetables one handful at a time
• Stir through all other ingredients with your hands until well combined.
• Add spoonful’s, or your desired size, to a hot frying pan with a bit of oil or canola spray until golden
• Cook for about 2-3 minutes and then flip and cook the other side for the same time until crispy on both sides

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• Any hard root vegetable can be used in this recipe (pumpkin, swede, turnip, beetroot etc.)

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.

Turkey & Cranberry Meatballs

Makes: approximately 24 (depending on your preferred meatball size)

Ingredients:

• 500g turkey mince
• 1/2 cup dried cranberries, finely chopped
• 1 teaspoon minced garlic
• 1 egg
• 1/2 cup breadcrumbs
• 2 tablespoons plain flour

Method:

• Place all ingredients, except the plain flour into a bowl and use your hands to mix the ingredients ensuring they are well combined
• Roll into small meatballs and very lightly coat in the plain flour
• Add a small amount of rice bran oil into the base of a heavy based frying pan and fry the meatballs off in batches for approximately 10-15 minutes, depending on the size of your meatballs.
• Once they have cooked through remove from the frying pan and repeat the cooking process until they are all cooked
• If you prefer spray the meatballs generously with cooking oil spray and oven bake in 180 degree oven for about 15-20 minutes or until cooked through, please note the time will vary depending on the size of the meatball.

Recipe Notes:

• Store covered for a maximum of 2 days
• This recipe is freezer friendly
• When reheating meatballs from frozen either in the oven or the frying pan ensure there is a little bit of water or stock in the bottom of the pan to help keep the meatballs hydrated

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.

Wholemeal Easy Bake Bread Rolls

Makes: 10-12 rolls

Ingredients:

• 300g wholemeal plain flour
• 200g white plain flour
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 7g dried yeast
• 15g butter, softened in cubes
• 300ml warm water
• 1 egg, lightly beaten

Manual Method:

• Place all the dry ingredients into a large bowl and mix well, rub the butter into the dry mixture until it forms a breadcrumb like texture
• Gradually add in the water mixing with a butter knife until a soft dough is formed
• Turn the dough out onto a clean dry lightly floured surface and knead the dough for approximately 10 minutes until the dough is smooth and elastic
• Continue with the proof & bake method

Thermo-Cooking Method:

• Place all dry ingredients into your jug with the butter [Speed 6, 10 seconds]
• Add in the water [Speed 6, 10 seconds]
• Knead the dough until smooth and elastic [Speed 1, 10 minutes]
• Turn the dough out onto a lightly oiled clean bench and continue with the proof & bake method

Proof & Bake Method:

• Cut the dough into the 12 portions and form into the desired shape you wish
• Place the rolls on a lined baking tray approximately 3cm apart, cover with a clean tea towel and leave in a warm place for approximately 1 hour or until the dough has risen and doubled in size
• Preheat the oven to 230 degrees Celsius (210 degrees for a fan forced oven)
• Brush each of the rolls with the lightly beaten egg
• Bake the rolls for 15 minutes until golden brown and they sound hollow when tapped, if they require any
  additional cooking time reduce your oven to 200 degrees Celsius (180 degrees for fan forced oven)
• Remove from the oven and 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

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.

Chicken Cold Rolls

Makes: 24

Ingredients:

• 2 chicken breast
• 1 tablespoon minced garlic
• 1 teaspoon onion powder
• 1 teaspoon celery salt
• 1 cup chicken stock
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1/2 teaspoon fish sauce
• 50g dried vermicelli rice noodles
• 24 x 16cm rice paper discs
• 1 carrot, finely julienne
• 1 cucumber, finely julienne
• 1/2 cup bean sprouts
• 1 cup shredded fresh coriander, stems included

Dipping Sauce Ingredients:

• 2 tablespoons sweet chilli sauce
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 teaspoon rice wine vinegar (optional)

Method:

• Place the chicken, minced garlic, onion powder, celery salt and chicken stock in the slow cooker and cook the chicken on LOW for 3-4 hours or HIGH for 2 hours
• When the chicken is cooked through and tender use 2 forks to shred the chicken
• Pour the chicken and the juices into a mixing bowl, add in the sesame oil, soy sauce and fish sauce to the chicken and stir until well combined, set aside while you prepare the remaining fillings
• Place your vermicelli rice noodles in a heat proof bowl and cover with boiling water and allow to sit for 15 minutes until soft and translucent, drain and set aside to cool
• Finely julienne your carrots and cucumber and get your bean sprouts and coriander ready
• To set up your rolling station have a clean and wet tea towel folded in half directly in front of you, you will need a shallow container that is big enough to fit the entire rice paper disc in flat filled with about 3cm of water and all the fillings within arms reach
• Soak your first rice paper disc in the water for 30 seconds and then gently place on the wet tea towel immediately flattening out all edges, place your next rice paper disc in the soaking water while you fill the one you are working with
• Place a generous pinch of the vermicelli noodle about 2cm in from one end and then top with about 1 tablespoon of the shredded chicken, 4-6 julienne pieces of carrot and cucumber, a couple of bean sprouts then top with a generous amount of coriander ensuring leaves are at both ends of the filling
• Gently grab the 2cm piece and fold it over the fillings trying to pull it all in to encase it tightly and then 1/4 roll the fillings
• Pinch in both the sides on fold the sides in slightly angled inwards to ensure you get a smooth and even roll
• Continue to roll the cold roll until you have fully rolled
• Place in an air tight container and continue the rolling process until you have run out of ingredients
• When placing the cold rolls in the container ensure there is a gap between each cold roll of approximately 1/2cm as if you place them next to each other they will tear when taking them out of the container.  If you need to do another layer of cold rolls on top place a piece of baking paper between the layers.
• To make the dipping sauce, place the ingredients into a small mixing bowl and stir until well combined.

Recipe Notes:

• To be stored in an airtight container as described above for a maximum of 3 days
• This recipe is not freezer friendly
• Instead of SC pulling your chicken you can replace with left over roast chicken or even store bought rotisserie chicken.

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.

Thai Chicken Patties with Coconut Rice

Serves: 4

Ingredients:

• 500g chicken mince
• 1 small onion, finely diced
• 1/2 stalk celery, finely diced
• 1/2 red capsicum, finely diced
• 55g dried vermicelli noodles, dry
• 1/3 jar Thai Green Curry Paste
• 1/4 cup fresh coriander
• 1/4 cup plain flour
• 2 cups Jasmine rice
• 400ml coconut milk
• 700ml water

Method:

• To cook the rice, place your rice in a sieve and rinse well with some cold water
• Add the coconut milk and the water in to a saucepan and bring to the boil, once boiling add in the rice
• Once the pot has returned to the boil, cover and reduce to a simmer for 10 minutes
• Turn off the heat after 10 minutes and leave the rice sit covered for at least 5 minutes
• Fluff up your rice with a fork prior to serving.
• To prepare the patties, add 1 tablespoon of rice bran oil to a heavy based frying pan, add in the onion, capsicum and celery and fry off until the vegetables start to soften then transfer the vegetables to a mixing bowl
• Add into the mixing bowl the chicken mince, Thai green curry paste and the dry vermicelli rice noodles, that have been crushed into about 3cm lengths
• Using your hands to mix well and use your fingers to make sure the mince is broken up and the noodles are fully coated, then shape into patties of your desired size and then gently roll the patties in the seasoned plain flour
• Heat 2 tablespoon of rice bran oil in the same frying pan and cook half of the patties. Cook the patties for about 5 minutes and then flip, squash the patty gently with your spatula upon turning and cook for another 5 minutes until golden brown on both side and cooked through
• Remove from the frying pan and set aside while you cook the remaining patties.

Recipe Notes:

• Store in an air tight container for a maximum of 2 days
• This recipe is freezer friendly, however freeze the components seperately

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.

Sweet Potato Cakes

Makes: approximately 20

Ingredients:

• 2 cups sweet mashed potato
• 1/2 cup plain wholemeal flour
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 teaspoon celery salt
• 1/2 teaspoon onion powder
• 2 tablespoons natural yoghurt
• 1 egg

Method:

• Mix in the flour, spices, salt, egg and yogurt together and then stir in the mashed sweet potato until well
  combined
• Heat 1 tablespoon rice bran oil in a large heavy based non-stick frying pan, then add in 2 spoonful of the mixture and flatten
• Cook for about 2 minutes on each side, or until golden and crispy.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• Suitable to be frozen in single serve portions to put in lunchboxes

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.

Steamed Buns

Makes: 8

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
• 300g chicken mince
• 1 teaspoon minced garlic
• 1 tablespoon brown sugar
• 1 teaspoon freshly grated ginger
• 1 teaspoon Chinese 5 spice
• 2 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil

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
• 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.
• Heat 1 tablespoon of oil in a heavy based frying pan and brown the chicken mince while ensuring you break it up well with a wooden spoon for about 5 minutes
• Add the garlic, brown sugar, ginger and Chinese 5 spice and cook for a further minute
• Add in the oyster sauce, soy sauce and sesame oil and heat through while mixing well to ensure well combined
• Remove from the heat and set aside for 30 minutes to cool
• 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 8 equal portions
• Roll one portion of the dough to approximately 8cm diameter round circle about 1cm thick and place 1/8th of the chicken mix 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 and scoring the top of the bun with a small cross then cover with a tea towel
• Repeat with the remaining portions of dough and chicken mix until you have all 8 buns
• Steam the buns in 2 batches in a bamboo steamer, steaming for approximately 13 minutes from boiling point
• Transfer to your serving platter and cover with plastic wrap while you steam the second batch.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 2 days
• This recipe is freezer friendly
• The chicken mince can be interchanged for any type of mince

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.

Zucchini Fries

Serves: 4-6

Ingredients:

• 2 zucchinis
• 1 egg white
• 1/4 cup milk
• 1/2 cup grated parmesan cheese
• 1/2 cup seasoned breadcrumbs
• Rice bran oil cooking spray

Method:

• Preheat oven to 220 degrees Celsius and line a baking tray with baking paper
• Cut zucchini into fries/chip shaped sticks
• Whisk an egg white in a small bowl, and add milk
• Put your grated parmesan into the food processer and whizz until fine like breadcrumbs the mix well with the breadcrumbs in a separate bowl
• Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture
• Place the coated zucchini fried evenly on the baking tray and spray generously with cooking spray
• Bake for 25–30 minutes or until golden brown.

Recipe Notes:

• Store covered in the fridge for no longer than 3 days, however best served fresh
• 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.