Mini Pea & Feta Fritters

Makes: 12

Ingredients:

• 1 cup frozen minted peas
• 75g feta cheese
• 1 egg
• 1/2 cup wholemeal SR flour
• 1/4 cup milk
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried onion flakes

Method:

• Place the peas in a small saucepan and just cover with water, bring to the boil and then simmer for no longer than 5 minutes
• Drain the peas well and place into a mixing bowl
• Use a fork to squash and mash the peas until they are partially broken down
• Add in the feta cheese and continue to mash the two together until you have a coarse textured mash
• Add in the remaining ingredients and use a spatula or wooden spoon to mix until well combined
• Heat 1 tablespoon of oil in a heavy based saucepan
• Dollop about 1 tablespoon of the fritter batter into the pan, repeat without overcrowding the pan
• Cook for approximately 3-5 minutes until golden and then flip cooking for another 3-5 minutes
• Drain on some paper towel before serving.

Recipe Notes:

• Store covered in the fridge for up to 3 days
• This recipe is freezer friendly to be consumed within 6 months
• Delicious served both hot and cold

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 Potato Cakes

Makes: 10

Ingredients;

• 500g potato
• 3 spring onion, finely sliced
• 2 cloves garlic, finely diced
• 1 egg, lightly beaten
• 2 tablespoons arrowroot flour

Method:

• Pierce the potato skins all over with a fork
• Microwave the potatoes on high for 4-5 minutes to partial cook the potatoes
• Grate the half cooked potatoes, skins included
• Stir through the remaining ingredients until well combined
• Place 4 progressed egg rings in a lightly oiled frying pan and place about 2 tablespoons of mixture into each egg ring and flatten down 
• Cook for about 4-5 minutes or until lightly golden, remove the egg ring and then flip the potato cake
• Cook on the other side for 4-5 minutes or until golden
• Serve warm or also delicious cold as a lunchbox variation

Recipe Notes:

• Store in an air tight container for a maximum of 3 days
• Once cooked 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 Pot Pies & Pot Pie PillowsServes: 6

Ingredients:

• 3-6 frozen puff pastry sheets, defrosted
• 250g light cream cheese
• 300ml light sour cream
• 4 cloves garlic, finely chopped
• 2 chicken breasts
• 1 leek, finely sliced
• 150g diced bacon 
• 6 mushrooms, halved and sliced
• 1 cup baby spinach, roughly chopped 

Method:

• Preheat the oven to 180 degrees Celsius
• Place the cream cheese, sour cream and garlic in a microwave friendly mixing bowl and microwave on high for 60-90 seconds until the cream cheese softens and you can stir the base together 
• Slice the chicken into evenly sliced  thin strip
• Add the chicken to the creamy base along with with the leek, bacon, mushroom & baby spinach and mix throughly until well combined
• To make traditional pot pies fill oven proof individual serve ramekins and then cut puff pastry rings the same size as the outer ramekin circle and push the lid down onto of the pie mixture  
• To make the pot pie pillows cut a sheet of the pastry sheet in half horizontally and place about 3/4 cup of the mixture onto half of the puff pastry piece leaving around 1cm gap around the edge. Fold the pastry over and then seal the remaining 3 sides using the tip of a fork
• Brush the top of both types of pot pies with an egg wash glaze
• Bake in the preheated oven for 30 minutes 

Recipes Notes:

• Store in the fridge for a maximum of 2 days
• This recipe is freezer friendly either cooked or uncooked depending on your personal preference
• Other delicious filling to include into this base recipe are; cherry tomatoes, sub-dried tomatoes, asparagus, creamed corn or broccoli 

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.

Brunch Quiche

Makes 1 x 20cm quiche & 9 mini quiches

Ingredients:

• 1 sheet frozen shortcrust pastry
• 1 cup grated cheese
• 150g diced bacon pieces
• 5 mushrooms, halved and sliced
• 1 onion, finely diced 
• 1 cup shredded baby spinach
• 1 punnet cherry tomatoes, quartered
• 1 tablespoon minced garlic
• 1 cup cream
• 9 eggs, lightly beaten
• Salt & pepper, to taste
• 1/2 cup SR flour

Method:

• Preheat oven to 180 degrees Celcius and pre-grease a quiche or tart tin and a muffin tray
• Roll out the defrosted pastry sheet until it’s large enough to cover the base of the quiche tin and cut of excess pastry
• Line the pastry shell with baking paper then fill the baking paper with baking beads and blind bake the pastry shell for 15 minutes
• Prepare the  filling by combining all ingredients, except the SR Flour and mix until well combined 
• Pour the filling until level with the pastry shell edge and return to the oven and bake for another 30-40 minutes or until golden and set
• Add the flour into the remaining filling and pour the filling into the pre-prepared muffin tray and bake for 20-25 minutes
• Allow to cool slightly and serve or cool completely and serve chilled

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within a period of 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

Cream of Chicken Soup

Serves: 4

Ingredients:

• 3 cups chicken stock
• 1 large chicken breast
• 75g butter
• 1 leek
• 1 celery stalk
• 1 large carrot
• 1 zucchini
• 2 medium potatoes
• 1 small sweet potato
• 3 cloves garlic
• 1/3 cup plain flour
• 1 cup cream

Method:

• Pour the stock into a heavy based soup saucepan with a lid and bring to the stock to the boil
• Chop the chicken breast into roughly 4 even sized pieces then place into the stock
• Place the lid on the saucepan and reduce to a gentle simmer and cook the chicken for 10 minutes
• While the chicken is cooking finely dice all the vegetables into even portions
• Remove the chicken and set aide to cool slightly
• Pour the liquid into a heat proof container and set aside
• Using the now empty soup saucepan place the butter and melt
• Add in add the vegetables and stir until coated with the melted butter, replace the lid on the saucepan and cook over a medium heat for about 7-9 minutes, stirring regularly, or until the vegetables have started to soften 
• Add in the flour and stir through the vegetable mix until all coated and cook through for a couple minutes to cook out the flour taste 
• Pour in 1/2 cup of cream and 1/2 cup of the reserved liquid and stir through until smooth
• Add in the remaining cream and another 1/2 cup of the reserved liquid and stir until smooth
• Gradually add in the remaining reserved liquid until you get to your desired soup consistency 
• Dice the chicken and stir though
• Simmer the soup on a very low temperature for roughly 5 minutes until the chicken heats through
• Serve and enjoy.

Recipe Notes:

• Store in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months
• Do not throw out any unused reserved liquid, it can be used as a stock for another dish.

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



Vegetable Dumplings

Makes: Approximately 48

Ingredients:

• 1-2 packets of prepared wonton/dumpling wrappers
• 1 tablespoon fresh grated ginger
• 6 cloves garlic, freshly grated
• 1 onion, finely diced
• 500g mixed mushrooms, finely sliced
• 2 cups shredded wombok
• 3 small-medium carrots, grated
• 1 broccoli stem, grated
• 2 teaspoons sesame oil
• 1 tablespoon rice wine vinegar
• 2 tablespoons soy sauce

Method:

• Prepare the filling by sauteing the ginger, garlic and onion in 1 tablespoon of oil in a heavy based frying pan or wok until the onion is transparent
• Add in the mushroom and saute over the medium high heat until the mushrooms have softened and all the liquid released has absorbed
• Add in the wombok, carrot and broccoli stem and continue to saute until the vegetables have softened and all natural moisture that comes from the vegetables are all absorbed
• Transfer to a mixing bowl and allow to cool for about 10 minutes
• Mix through the sesame oil, rice wine vinegar and the soy sauce
• To construct your dumplings place a heaped teaspoon of mixture in the middle of the wrapper and dampen with 2 of the adjoining edges with water using your finger tips
• Fold the wrapper in half to create a triangle parcel and use your fingers to seal the wrapper around the mixture
• Pinch the two ends and wrap around the bulk of the dumpling to create a tortellini shaped dumpling
• Repeat until all the mixture is used
• To cook your dumplings:
  • Steam, place in a bamboo steamer and steam for 10 minutes
  • Deep Fry, for 2-3 minutes until golden and crispy
  • Pan Fry, place dumplings in a frying pan with a lid with about 1cm of water and replace lid.  Cook over a medium heat until the water has evaporated and steamed the dumplings. Then add in 1 tablespoon oil and give the frying pan a cook shake and pan fry for about 3-4 minutes until the bottom is golden and crispy.
• Serve with a dipping sauce of sweet chilli sauce mixed with soy sauce

Recipe Notes:

• Store the prepared and uncooked dumplings in an air tight container and cook fresh as needed for a maximum of 2 days
• Prepared and uncooked dumplings are 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.

Cottage Cheese Frittata

Serves: 4-6

Ingredients:

• 4 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1 cup cottage cheese
• 1 tablespoon minced garlic
• 1/4 cup frozen spinach, defrosted
• 6 mushrooms, thinly sliced
• 1/2 cup grated mozzarella cheese

Method:

• In a mixing bowl whisk together the eggs, Parmesan, cottage cheese and garlic
• Once well combined stir through the spinach and sliced mushrooms until evenly spread throughout the mix
• Spray the base of an oven proof 20cm frying pan with cooking spray and then pour the mixture into the frying pan
• Place on a medium to low heat for approximately 7-10 minutes, until the mixture have completely pulled away from the sides
• Top the frittata with the mozzarella cheese and then place the frittata under a medium heat grill for approximately 10 minutes until the cheese is golden brown and the frittata has set
• Allow to sit for 5 minutes before slicing and serving.

Recipe Notes:

• For alternate cooking options pour the mixture  into a greased quiche or flan tin and top with mozzarella.  Then bake in a moderate oven for approximately 25 minutes or until set
• Store covered in the fridge for a maximum of 2 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.

VIP Uglies (Vegetables in Polenta Uglies)

Makes: approximately 30

Ingredients:

• 3/4 cup polenta
• 3 3/4 cups water
• 2 stock cubes (vegetable or chicken)
• 1 large carrot, grated
• 1 zucchini, grated
• 2 large florets cauliflower, grated
• 100g pumpkin, grated
• 2 bacon rashers, diced (optional)
• Salt & pepper to taste

Method:

• Place the polenta, water and stock cubes into a small saucepan and over a medium heat bring to the boil
• Reduce the heat and simmer for 20 minutes using a whisk to stir well every couple minutes
• Remove from the heat and allow to cool
• Preheat the oven for 180 degrees and line two baking trays with baking paper
• Prepare the vegetables and then mix the vegetables through until well combined
• Dollop a tablespoon of the mixture on the prepared baking tray
• Bake in the preheated oven for about 20 minutes until golden brown
• Allow to cool completely until transferring to a wire rack

Recipe Notes:

• Store in an airtight container in the fridge for the maximum of 5 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.

Turkey Burgers

Makes: 8 burgers

Ingredients:

• 500g turkey mince
• 1/2 cup stuffing mix
• 1/4 onion, finely diced
• 1/2 celery stalk, finely diced
• 1/4 cup fresh parsley, finely shredded
• 2 large garlic cloves, finely diced
• 2 egg whites
• Salt & pepper to taste

Method:

• In a large mixing bowl mix all ingredients EXCEPT the eggs whites and use your hands to massage the mix through the fingers to combine well
• Set aside while you in a small mixing bowl you whisk the egg whites until soft peaks are form
• Fold the egg whites through the turkey mixture until well combined
• Divide the mixture into 8 portions and shape into your desired size burgers, if the burgers are too big you can shape into a smaller size (or even meatballs) to suit
• Cook the burgers in a medium size saucepan over a medium high heat in batches so the pan isn’t over crowded, cook for about 4-5 minutes each side only turning once

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• Burgers are freezer friendly either cooked or uncooked.  Uncooked can only be frozen using fresh mince
• Picture shows the burger served with baby spinach, tomato, cheese, egg and bacon in toasted bread
• The egg whites are only used in this recipe as the egg yolks mask the delicious turkey flavours. The egg yolks can be frozen in ice cube trays until needed in another recipe

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.

Mash Puffs

Makes: 8-9 mini muffins

Ingredients:

• 1/2 – 3/4 cup left over mash potato
• 1 tablespoon plain flour
• 1 tablespoon grated parmesan
• 1 egg yolk

Method:

• Preheat your oven to 180 degrees Celsius and grease very well a silicon mini muffin tray with rice bran oil or canola oil cooking spray
• Mix all ingredients until well combined
• Spoon the mixture into the prepared muffin tray
• Bake in the oven for approximately 15 minutes until golden brown
• Allow to cool slightly before popping out of the muffin tray

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 3 months
• Left over mash potato means mash that has already had butter and milk added to your preferred consistency, if you are making a new batch of mash you will need to adjust the recipe to add in butter and milk accordingly
• Additional diced steamed vegetables can be stirred through as desired, the picture shown has peas, corn and diced carrots mixed through the mash potato prior to starting the recipe.

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.