Hearty Beef & Barley Soup

Serves: 6-8

Ingredients:

• 800g gravy beef or chuck steak
• 1 large onion, roughly chopped
• 2 cloves garlic, crushed
• 2 large carrots, sliced
• 2 stalks celery, sliced
• 200g pumpkin, diced
• 200g sweet potato, diced
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approx. 700-800ml)
• 1 x 400g can whole peeled tomatoes
• 1 tablespoon beef stock powder
• 3/4 cup pearl barley, rinsed

Method:

• Place all ingredients into a slow cooker and stir well.
• Cook in LOW for 8 hours or on HIGH for 4 hours.
• Serve with fresh crusty bread or C4K Kitchen’s Cheesy Garlic Pizza

Recipe Notes:

• 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.

Gnocchi

Serves: 4-6

Ingredients:

• 800g potatoes (waxy potatoes are the best)
• 1 egg, lightly beaten
• 1/2 teaspoon garlic salt
• 2 cups plain flour

Method:

• Peel and chop the potatoes into roughly 3cm sized chunks and stem them for about 15 minutes until tender. It is best to steam them rather than boil as they can be come waterlogged when boiling affecting the end outcome
• Once the potatoes are tender, use your potato masher to mash until silky smooth, do not use a stick blender to do this or it will over mash and provide the wrong consistency.
• Stir in the egg and mix well, add in 1 cup o the flour and use a wooden spoon to mix well, add the last cup of flour in at 1/2 cup intervals to allow the dough the flour to be well mixed through
• Turn the dough out onto a lightly floured clean surface very gently kneading until the dough is smooth and not sticky, if it is sticky add more flour but do not add too much or it will be combe dense
• Divide the dough into 4 portions, roll the first portion into a 2cm log and then chop the dough at 1cm intervals
• Roll each piece of dough in your lightly floured hands to form a egg shape and press down with the tip of a lightly floured fork to create each gnocchi piece, repeat with all pieces in the first portion
• Repeat with the remaining 3 portions
• To cook bring a large pot of salted water to the boil and place approximately 20 gnocchi pieces in at time and simmer for approximately 3 minutes or until the gnocchi rises to the surface, remove and repeat cooking process with the remaining gnocchi
• Serve with your choice of pasta sauce.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly, but for best result freezer before cooking the gnocchi

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.

Fastest Pasta

Serves: 4

Ingredients:

• 250g dried spaghetti
• 1 tablespoon butter
• 1 heaped tablespoon minced garlic
• 1 onion, finely diced
• 200g bacon pieces
• 1 cup chopped mushrooms
• 1-2 cups chopped left over roast or BBQ chicken
• 2 large tomatoes diced or 1 punnet cherry tomatoes, halved
• 1/2 cup chicken stock
• 1/2 extra light cream cheese
• 1/2 cup light sour cream
• 1/4 cup grated parmesan cheese

Method:

• Boil a large pot of salted water and when boiling add the pasta and cook for the required time on the back of the packet
• While the pasta is boiling add the butter, garlic, onion, bacon and mushrooms to a saucepan and sauté for about 5 minutes until the onion and mushroom has softened
• Add in the chicken, tomato and chicken stock and simmer for another 5 minutes
• Stir through the cream cheese and sour cream over a medium low heat until it has mixed through well
• Drain your pasta well and serve immediately, top you pasta with the sauce and sprinkle the top of each serve with grated parmesan.

Recipe Notes:

• Store covered in the fridge for the 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.

Creamy Curried Sausages

Serves: 4

Ingredients:

• 8 beef sausages
• 1 onion, diced
• 2 carrots, diced
• 200g sweet potato, diced
• 1 zucchini, diced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 tablespoon brown sugar (optional)
• 400ml can of coconut milk

Method:

• In a frying pan, cook the sausages until just done, slice and set aside
• Discard most of the residual oil from the pan leaving a little bit to coat the bottom then add in all the vegetables and cook until the onion is transparent
• Add the spices and brown sugar, fry this for 2 minutes or until aromatic
• Add in the coconut milk and 1/2 can of water stirring well so all the spices infuse through the sauce
• Finally return the sausages to the frying pan and simmer for 5-10 minutes
• Serve with your choice of rice, pasta, mash, vegetables and/or salad.

Recipe notes:

• The coconut milk can be replace with evaporated milk should you not want a dairy free option.
• Store covered in the fridge for a 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.

Creamy Chicken Pasta

Serves: 4-6

Ingredients:

• 600g chicken thigh fillets, diced
• 200g diced bacon pieces
• 1 onion, diced
• 2 tablespoons minced garlic
• 10 mushrooms, sliced
• 2 large tomatoes, diced or punnet of cherry tomatoes, halved
• 100g baby spinach leaves
• 300ml thickened cream or light evaporated milk
• 150ml light sour cream
• 3/4 cup grated cheese
• 1/2 cup grated parmesan cheese
• 250g dried pasta, or your choice

Method:

• Heat 2 tablespoons of rice bran oil in a large heavy based saucepan, add the garlic, onion, diced chicken and bacon pieces and sauté for 5 minutes stirring regularly so it doesn’t stick
• Add the mushrooms continuing to cook until the chicken is completed sealed
• Add the cream and the sour cream, bring to the boil and then immediately reduce to a gentle simmer
• Simmer for 10 minutes and then add in the diced tomatoes (or punnet of halved cherry tomatoes)
• Simmer for another 5 minutes and just prior to serving stir through the baby spinach and cheeses
• Stir through well until the cheese has melted and the spinach has wilted.

Recipe Notes:

• Store covered in the fridge for the 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.

Creamy Chicken and Mushroom Lasagne

Serves: 6

Ingredients:

• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 leek finely diced
• 200g diced bacon
• 1-2 cups left over chicken, diced or shredded
• 10 button or standard mushrooms, sliced
• 1 cup chicken stock
• 300ml extra light cream cheese
• 300ml light sour cream
• 1 box dried lasagne sheets
• 1 cup grated cheese

Method:

• Preheat your oven to 180 degrees Celsius
• Melt the butter in the bottom of a heavy based frying pan or saucepan and add in the garlic, leek and bacon and sauté for about 5 minutes until the leeks have softened
• Add in the chicken and mushrooms and sauté for about 2 minutes until the mushrooms have softened
• Add in the chicken stock, cream cheese and sour cream and stir through and heat until the cream cheese has melted and the mixture is well combined
• Spoon 1/5th of the mixture into the base of a lasagne dish and cover evenly with the lasagne sheet, spoon in another 1/5th portion of the mixture and cover evenly with lasagne sheets, repeat until you end with the top layer of the chicken and mushroom mix
• Sprinkle the grated cheese evenly over the top and bake for 30-40 minutes until the cheese is melted and the lasagne sheets are cooked through.

Recipe Notes:

• Store covered in the fridge for the 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.

Cottage Pie

Serves: 6

Ingredients:

• 500g beef mince
• 2 tablespoons minced garlic
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup frozen corn kernels
• 1 portion of C4K’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 1/2 tablespoons Worcestershire sauce
• 8 medium-large potatoes
• 1/4 cup butter
• 1/4 cup milk
• 1 cup grated cheese
• 1/2 cup grated parmesan cheese

Method:

• Preheat your oven to 180 degrees Celsius
• Peel and chop you potatoes into even sized pieces and put on the stove to simmer for 15-20 minutes
• While your potatoes are simmering, heat 2 tablespoons rice bran oil in a heavy based frying pan and add the oil, garlic, onion and mince, browning off the contents and breaking up the mince with your wooden spoon
• Add the carrot, celery and corn and top with a 800ml portion of Mumma’s magic sauce, simmer for 10 minutes
• Pour the savoury mince mixture into a lasagne dish and spread evenly
• Drain the potatoes once cooked and mash well adding in the milk, butter and salt & pepper to taste
• Spread the mash evenly over the top of the savoury mince, then evenly spread both cheese on top of the mash
• Bake for 15-20 minutes until the cheese if golden brown.

Recipe Notes:

• 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.