C4K Zucchini Slice

Makes: approximately 24 squares

Ingredients:

• 6 eggs, lightly beaten
• 1 cup SR flour
• 1 onion, finely chopped
• 250g bacon pieces or shredded ham
• 2 cups grated zucchini
• 1 cup grated cheese
• 1/4 cup milk
• Salt & pepper, to taste

Method:

• Preheat oven to 180 degrees and lightly grease a lamington/brownie tin or small rectangle Pyrex dish by greasing and lining with baking paper
• In a large mixing bowl crack all the eggs and gently beat them together
• Add in the flour and continue to whisk until the mixture is smooth then fold in all other ingredients with a wooden spoon until well combined and all ingredients are coated
• Pour the mixture evenly into the prepared
• Bake for 25-30 minutes.

Recipe Notes:

• For an VEGETARIAN alternative remove the bacon/ham
• You are able to add up to total of 1 1/2 extra cup of extra grated vegetables, however for each extra 1/2 cup add an egg and tablespoon of milk to the recipe
• Store covered in the fridge for up to 3 days
• This recipe is freezer friendly once cooked
• A great freezer friendly option to freeze in single serves to place in lunchbox frozen in the morning.

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.

Veggie Muffins

Makes: 12-15

Ingredients:

• 1 cup SR flour
• 1 cup wholemeal SR flour
• 1/2 teaspoon baking powder
• 3 cups mixed vegetables and fresh herbs (see recipe notes)
• 1 cup grated cheese
• 3 eggs
• 50g butter, melted

Method:

• Preheat oven to 180 degrees Celsius and either grease your muffin tray or line with muffin cups
• Mix the flours, baking powder, vegetable mix and cheese and stir well in a large mixing bowl
• Whisk in another bowl the 3 eggs with the cooled melted butter and fold through the flour veggies mix until well combined
• Divide the mixture evenly between the prepared muffin trays
• Bake for 25-30 minutes until golden on top and a cake skewer comes out clean.

Recipe Notes:

• The 3 cups of vegetables and fresh herbs can be any combination that you desired either finely diced, grated or shredded as appropriate
• Picture shown has; grated carrot, pumpkin, parsnip, apple and cauliflower stem with finely diced red onion, celery, red capsicum and tomato with finely shredded baby spinach, flat leaf parsley and basil
• Store in an airtight container below 27 degrees for no longer than 5 days
• This recipe is freezer friendly
• Wrap in single serve as delicious and healthy lunchbox filler.

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 & Ricotta Filo Wheels

Makes: 6

Ingredients:

• 250g frozen spinach, defrosted
• 250g ricotta cheese
• 1 cup mashed potato
• 1 tablespoon minced garlic
• 3/4 cup grated cheese
• 1 teaspoon onion salt
• 12 sheets filo pastry

Method:

• Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper
• Place all ingredients, except the filo pastry into a bowl and combine very well, separate into 6 even portions
• Lay 2 sheets of filo pastry out flat on a clean bench, about 4cm in from the long edge of the pastry spread one portion of the mixture in a sausage shape the entire length, fold the 4cm over the log and then roll the entire length to form a long sausage. Stop just before you get to the end and brush with some melted butter then continue to seal the long sausage.
• Starting one end of the sausage roll the sausage to create the wheel , place the wheel on the baking tray and repeat for the 5 other wheels, use a pastry brush with melted butter where the wheel stops.
• Brush the tops with melted butter and then bake in the oven for 30-35 minutes until golden brown.

Recipes:

• Store in air tight container for a maximum of 2 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.

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.

Falafel

Makes: approximately 16

Ingredients:

• 1 small onion
• 2 cloves garlic
• 1 X 400g can chick peas, drained & rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 cup whole meal plain flour
• 2/3 cup fresh parsley
• 1/3 cup fresh coriander
• 1 tablespoon tahini
• 1 egg

Method:

• Place all ingredients in a food processor and blend until smooth
• Thermo cooking [Speed 10, 6 Seconds] scrape sides with a spatula [Speed 6, 10 seconds] scrape sides with a spatula [Speed 6, 10 Seconds]
• Use floured hands to rolls into tablespoon sized balls until all the mixture is used
• Place the falafels covered in the fridge for a minimum of 30 minutes but preferably overnight
• To cook heat a small amount of oil in a heavy based saucepan over medium heat
• Cook the falafels for approximately 10 minutes rotating regularly until browned evenly and cooked through.
• Place on kitchen paper to remove excess oil then serve.

Recipe Notes:

• Store covered in the fridge to be used within 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.

Spinach & Feta Mini Quiches

Makes: approximately 36

Ingredients:

• 3 sheets shortcrust pastry, defrosted
• 250g frozen spinach, defrosted
• 200g feta cheese, diced or crumbled
• 1 cup grated cheese
• 3/4 cup wholemeal plain flour
• 1 tablespoon minced garlic
• 6 eggs, lightly beaten
• 1/2 cup natural yoghurt

Method:

• Preheat the oven to 180 degrees Celsius
• Place all the ingredients except eggs and yoghurt into a large mixing bowl and mix well
• In a separate mixing bowl crack all the eggs and add theyoghurt and salt & pepper to taste whisking lightly until all combined then pour into the filling mix and stir well until well combined
• Use a round cookie cutter (or egg ring) to cut circles in the pastry, do not throw out un-used pastry, this will be reused.
• To re-use the discarded pastry knead it together and roll it out to the same thickness as the original sheets and continue to cut your pastry discs
• Spray the mini quiche tin well with rice bran oil spray, place the pastry disc into each well.
• Add in a tablespoon of the filling mix into the well until it’s just below the pastry level. Make sure your regularly stirring the filling mix as the heavier filling will sink to the bottom of the bowl
• Bake for 15-20 minutes until golden brown on top.

Recipe Notes:

• Store in an airtight container in the fridge for up to 3 days
• This recipe is freezer friendly once cooked 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.

Spinach Mushroom & Tomato Quiche

Makes: 1 large quiche

Pastry Ingredients:

• 250g plain flour
• 125g butter, chilled and finely chopped
• 1 egg, chilled

Filling Ingredients:

• 6 eggs, lightly beaten
• 300ml sour cream
• 1/2 cup wholemeal plain flour
• 1 tablespoons minced garlic
• 150g baby spinach
• 3 tomatoes, thinly sliced
• 6 medium mushrooms, thinly sliced
• 1 cup grated cheese

Method:

• To prepare the pastry, process the flour and butter with a pinch of salt in the food processor until it resembles breadcrumbs.
• Whisk the egg into 1 tablespoon of cold water then add to the food processor and blend until you get a large dough ball.
• Turn the dough onto a clean lightly floured surface and knead to bring together then form in a disc shape, wrap in glad wrap and place in the fridge for 2 hours
• Preheat your oven to 180 degrees Celsius and lightly grease a quiche tin
• Roll the pastry out to approximately 3mm thick and then place the pastry in the prepared tin, gentle push the corners down
• Trim the top of excess pastry and then line with baking paper and fill lining with baking bead.
• Blind bake the pastry shell for 15 minutes
• To prepare the filling, whisk together the eggs, sour cream, flour and garlic until well mixed
• Fold through all the other ingredients until well combined
• Pour the mixture into the pastry case, I will appear to be too much filling but the vegetables will cook down
• Bake for 35-45 minutes until golden brown and the filling has set.

Recipe Notes:

• Store covered in the fridge and to be consumed within 2 days
• This recipe is freezer friendly, the cooked quiche is to be consumed within 30 days
• For a non-vegetarian alternative you could add in some diced bacon, shredded ham or even chopped left over roast chicken
• You can use defrosted store bought shortcrust pastry if you prefer, but it will still need to be blind baked

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.

Cheesy Beef Balls

Serves: 4

Ingredients:

• 500g heart smart beef mince
• 125g cream cheese
• 1 rasher bacon, rind removed
• 4 mushrooms
• 2 cloves garlic
• 1 tablespoon corn flour
• 1 teaspoon onion flakes
• 1/2 cup plain flour
• 2 eggs
• 1 tablespoon milk
• 1 cup Panko breadcrumbs

Method:

• Melt your cream cheese in the microwave for 40 seconds to soften
• Place the roughly chopped bacon, mushrooms and garlic in a food processor and process until roughly chopped
• Add in the cream cheese, corn flour and onion flakes and process until just combined
• Place the mixture in a small container and place in the freezer while you continue with the recipe
• Get the mince and quickly massage through your hands to combine into a ball and then divide into 8 equal 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 Cheesy Beef 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 beef 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 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 ball, roll in the first seasoned flour bowl and ensure well coated.
• Then place the 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 ball in the panko crumbs until well coated, remove and set aside
• Repeat the process with the seven remaining portions of mince
• To cook your Cheesy Beef Balls heat about 1cm of oil in a heavy based large frying pan and when hot place the  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:

• Keep covered in the fridge no longer than 3 days
• The Cheesy Beef Balls can be frozen either cooked or uncooked, if you are freezing uncooked they must be constructed from fresh mince that hasn’t previously be frozen
• The left over filling can be frozen for another mince filling, or can be used to make a warm cheesy dip

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.

 
Lamb Koftas with Tzatziki

Serves: 4

Ingredients:

• 500g lamb mince
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons minced garlic
• 2 teaspoons onion flakes
• 1 teaspoon celery salt

Method:

• Place all the kofta ingredients in a bowl and use your hands to combine all the ingredients together
• Divide the mixture into 8 portions and shape into short sausage shapes
• Heat 1 tablespoon of rice bran oil in a heavy based frying pan over medium heat and cook the Koftas for about 3-4 minutes until golden and the kofta is cooked through
• Serve the Koftas topped with the Tzatziki or with the Tzatziki as a side dipping sauce.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• The koftas are freezer friendly either cooked or uncooked.  Uncooked koftas are to only be frozen using mince meat that has not previously been frozen.
• Recipe shows the koftas topped with C4K Kitchen’s Tzatziki

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.

Hamburger Rolls

Makes: 8

Ingredients:

• 1 cup warm water
• 1 tablespoon dry yeast
• 1 tablespoon sugar
• 3 1/2 cups bread flour
• 1 tablespoon bread improver
• 50g butter, melted
• 1 egg, lightly whisked
• Pinch salt
• 1/4 cup olive oil
• 1 tablespoon sesame seeds (optional)

Manual Dough Method:

• Place the warm water, yeast and sugar in a small mixing bowl and whisk together
• Allow to sit for up to 10 minutes to allow the yeast to activate, it will be activated when it’s creates a foamy surface
• In a large mixing bowl add in the flour, bread improver and the salt and created a well in the centre, pour in the yeast mix, butter and egg into the well and use your hands with your fingers spread to resemble a mixer and use your fingers to stir all the ingredients together until all combined and a soft slightly sticky dough is formed
• Pour 1 tablespoon of oil onto a dry clean surface and place the dough into the spread oil
• Use your hands to knead the dough. The best kneading action is to use the heel of your hands to push the dough forward and then roll in back onto itself and repeat.
• Knead for approximately 8-10 minutes to allow time for the gluten to activate.
• Refer to the below “Proof and Bake Method” to finish making your rolls.

Thermo Cooking Dough Method:

• Place water, yeast and sugar in the jug [Speed 3, 37 degrees, 15 seconds]
• Allow the jug to sit for 10 minutes to activate the yeast
• Add in flour, bread improver, butter, eggs and salt [Speed 3, 30 Seconds], [Speed 6, 10 Seconds] & [Speed 1, 10 Minutes]
• Refer to the below “Proof and Bake Method” to finish making your rolls.

Proof and Bake Method:

• Place about 1 teaspoon of olive oil into a clean and dry mixing bowl (glass or metal is best but plastic is ok too) and spread across the bottom
• Place your dough into the mixing bowl and turn a few times until coated in oil and a nice smooth bowl
• Cover securely with glad wrap and place in a warm place to proof until doubled in size, approximately 60 minutes
• It should look like this once the first proof is complete.
•   
• Place tablespoon of oil on a clean dry bench (or use the previously oiled bench) and turn the dough out onto the surface punch a couple times to pop the air bubbles and knead lightly for 1 minute
• Divide the dough into 8 equal portions
• Line 2 baking trays with baking paper
• Grab one portion of the dough and roll in your hands into a small ball, as you are making a hamburger bun you want the dough to be more disc shaped, you do this stretching and pulling the dough and pulling the fold underneath moving in a circular motion to get a round disc shape.
• Place on the baking tray and repeat with the other 7 portions of dough, when placing the rolls down make sure there is approximately 5-6cm between them, like seen below
•  
• Loosely cover the rolls with glad wrap and place in a warm spot to proof for the final time until doubled in size, approximately another 60 minutes.
• Half way through the last proof preheat the oven to 190 degrees Celsius
• When you are ready to bake the rolls gently brush the tops with some olive oil and sprinkle with sesame seeds as seen below
•   
• Bake  for 15-20 minutes until golden brown and you knock on the base and it sounds hollow
• Place on a wire rack to cool…..if you can resist that is 🙂
•  

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.