Ham Cheese and Tomato Mini Muffins

Makes:18

Ingredients:

• 90g ham, finely shredded
• 3/4 cup grated cheese
• 3/4 cup SR flour
• 9 cherry tomatoes, halved
• 1 tablespoon Italian or flat leaf parsley, shredded
• 1/3 cup milk
• 2 tablespoon olive oil
• 1 egg, lightly beaten
• Salt & Pepper, to taste

Method:

• Preheat oven to 200 degree Celsius and prepare 2 mini muffin tray for 18 cups to be either lined with papers or very well greased
• Place SR flour and seasoning in a large mixing bowl
• In a separate bowl place egg, ham, cheddar cheese, olive oil, milk and parsley and mix until combined
• Pour the ham and cheese mixture into the flour and fold lightly until just combined.
• Spoon the mixture into prepared mini muffin pans
• Press a cherry tomato half into the top of each muffin
• Bake for 15-18 minutes or until golden.

Recipe Notes:

• Store in an airtight container below 27 degrees for 3 days
• 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 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.

Gluten Free Chicken Nuggets

Serves: 4

Ingredients:

• 2 chicken breasts, approximately 500g
• 2 eggs
• 1/4 cup milk
• 250g polenta
• 1 teaspoon onion salt

Method:

• Chop your chicken breasts into evenly sized nugget pieces.
• Get 2 mixing bowls, in the first whisk together lightly the 2 eggs and the milk, in the second mix together the polenta and the onion salt.
• Place 3 or 4 nuggets into the egg wash mixing so they are well coated, lift out with a fork to drain any excess egg wash and then place into the polenta mix and coat well. Repeat the process with all the nuggets until complete
• Heat about 3 tablespoons of rice bran oil in a large heavy based frying pan, place the nuggets in the pan ensuring there is gaps between the nuggets and the pan isn’t too crowded, you will need to cook the nuggets in batches
• Cook the nuggets for about 4-5 minutes each side or until golden brown and 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.

Easy Cheese Crackers

Makes: approximately 36

Ingredients:

• 1 cup wholemeal plain flour
• 75g cold butter, cubed
• 1 1/2 cup grated cheese

Method:

• Preheat oven to 180 degrees Celsius and line 2 tray with baking paper
• Combine all three ingredients in a food processor, thermo cooking unit and blend, continue to do this until the mixture will eventually turn into one big ball chasing itself around the bowl
• Roll the ball into a log about 5cm round
• Roll in glad wrap and put into the freezer for 5-10 minutes to make It firmer and easier to cut
• With a sharp knife slice ¾ cm thick slices of the log and place each one flat on an ungreased baking sheet. After each slice rotate the log to ensure it best maintains a round shape
• Gentle indent the top of each cracker by pressing down with a fork or cookie press
• Bake for 8 – 14 minutes or until golden brown, the thicker the crackers the longer it will take

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 5 days
• The uncooked logs are 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.

Cornish Pasties

Makes: approximately 36

Ingredients:

• 500g plain flour
• Pinch salt
• 250g butter, chilled and cubed
• 200ml water
• 500g beef mince
• 1 carrot
• 1 small onion
• 1 celery stalk
• 1 small potato
• 1 small parsnip
• 1 small swede
• 100g sweet potato
• 100g butternut pumpkin
• 1/4 cup shredded fresh parsley

Method:

• Peel vegetables as appropriate and either finely dice (5mm cubes) or grate all the vegetables and place in a large mixing bowl, add in the mince meat and use your hands to combine the ingredients well ensuring all the vegetables are well mixed into the mince, place in the fridge while you prepare the pastry
• Place the flour into a large mixing bowl and add in the salt, using your finger tips rub the cubed butter into the flour until there are no butter “chunks” and the flour now resembles a yellow tinted breadcrumbs
• Add in the flour and very quickly using your hands mix the dough to bring it all together squeezing and patting the dough. Do not knead the dough just work with your hands in the bowl to bring it together
• Take approximately 1/8 of the dough and roll out on a lightly floured bench to approximately 1/2cm thick and use a 10cm round cookie cutter to cut your dough, place a tablespoon of filling in your hands and compress tightly, place in the centre of the pastry disc, use a pastry brush to spread some egg wash the whole way around the pastry disc and pinch the pastry up and over the pastry filling to create your Cornish pasty
• Repeat with the remaining cut pastry disc
• Mix the uncut pastry with some of the pastry set aside and knead gently to bring together and cut our more disc, complete and repeat until all the pastry and/or filling is used
• Preheat oven to 200 degree Celsius and line baking trays with baking paper
• Place the pasties on the tray and coat with the egg wash and cook for 30-15 minutes until golden.

Recipe Notes:

• Store in an airtight container in the fridge 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.

Corn Uglies

Makes: 15 – 18

Ingredients:

• 1 x 400g can creamed corn
• 1 can SR flour
• 1 can grated cheese
• 1 teaspoon garlic salt or sea salt

Method:

• Preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper
• Empty to can of creamed corn into a large mixing bowl, then use the empty can to measure the SR flour and add to the mixing bowl and finally use the can again to measure the grated cheese and add to the mixing bowl.
• Add the salt and use a wooden spoon to mix all the ingredients together until well combined
• Place 15-18 (depending on how big you want them) spoonful’s on mixture onto lined trays
• Place in the oven for 15-20 minutes until golden brown and cooked through. Allow to cool on a cooling rack.

Recipe Notes:

• This recipe is a base recipe, you can also have delicious results when adding in other vegetables and/or meats like bacon, ham or even tuna—however do not exceed using 1 can total of additions to the recipe or it can effect the way in which the uglies bind together.
• The photo from this recipe is credited to Cooking for Kids Facebook member Kiara Mason, thanks Kiara

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 Yiros Burgers

Makes: 12

Ingredients:

• 500g chicken mince
• 1/2 cup stuffing mix (or C4K homemade breadcrumbs)
• 2 tablespoons balsamic vinegar
• Juice of 1/2 lemon
• 2 tablespoons minced garlic
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 onion, finely chopped
• 1 medium tomato, finely chopped
• 1/3 cup feta cheese, finely cubed or crumbled
• 1 egg
• 1/4 cup plain flour

Method:

• Combine all ingredients (except the plain flour) and mix very well.
• Shape the mixture into burger shapes to your desired size
• Coat both flat surface of the burger in plain flour
• Heat a heavy based frying pan with a tablespoon of rice bran oil and gently place the patties in the frying pan, do not overload the frying pan—you will need to cook in batches.
• Cook for approximately 4 minutes each side or until golden on both sides and 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.

Cheesy Muffins

Makes: 24 mini muffins or 12 standard muffins

Ingredients:

• 2 cups grated cheese
• 1 1/2 cups SR flour
• 1 tablespoon sugar (optional)
• 1 egg
• 1 cup milk
• Pinch garlic or sea salt

Method:

• Preheat the oven to 200 degree Celsius
• Mix together all the dry ingredients in a bowl, including the grated cheese
• Beat egg and milk in a separate container then gently fold through the dry mix until well combined to form a lumpy batter is formed
• Spoon batter into a well-greased muffin tin of your chosen size
• Bake for 8-12 minutes for mini muffins and 10-15 minutes for standard muffins.

Recipe Notes:

• You are able to add up to 1 full cup of additions. Theses can include but are not exclusive to; grated vegetables (with excess juices squeezed out), shredded ham, creamed corn, tuna, bacon pieces, shredded herbs, shredded baby spinach etc.
• Store in an airtight container under 27 degrees 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.

Chickpea Patties
Makes: 12

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup mixed mashed vegetables
• 1/2 onion, finely diced
• 1 teaspoon minced garlic
• 1 egg
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Juice from 1/2 lemon
• 1 cup breadcrumbs

Method:

• Place the drained chick peas into a blender and pulse until mashed consistency
• Add all other ingredients, except breadcrumbs into the food processor and blend until it comes together
• Gradually add in the breadcrumbs approximately 1/4 cup at a time until a soft dough comes together that will allow you to form a patty shape
• Shape the mixture into the desired patty size
• Shallow fry in a hot frying pan with some rice bran oil for about 5 minutes both sides until golden and crispy.

Recipe Notes:

• This recipe can also be used as a chickpea nuggets recipe
• You could also oven bake these patties but they will not have the same golden crunch that pan frying will provide
• The picture shows the Chickpea Patties served with a wholemeal roll with tahini on the roll instead of butter and the salad of lettuce, red onion, cucumber and tomato
• Store covered in the fridge 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.