Devilled Eggs Makes: 14 portions Ingredients: 7 eggs 1/2 shallot, finely diced 1 teaspoon curry powder 1/8 teaspoon ground cumin 1/8 teaspoon ground coriander 1/8 teaspoon paprika 1/8 teaspoon turmeric 2 tablespoons garlic aioli or mayo 2 tablespoons natural or Greek yoghurt 1 scoop (30g) natural protein powder (optional) Method: Place the eggs in a
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Chicken Thai Green Curry Serves; 4 or 10 bariatric portions Ingredients: 1/2 portion of C4K Kitchen’s Thai Green Curry Paste 1/2 leek, diced 1 small onion, diced 1 celery stalk, diced 2 garlic cloves, finely diced 2 teaspoons sesame oil 600g chicken breast or thighs, diced 1 can (400ml) light coconut cream 1 cup chicken stock
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Egg & Bacon Pies Makes: 12 pies Ingredients: 24 wonton wrappers 1 1/2 (45g) pure protein powder 6 eggs, lightly beaten 2 tablespoons sour cream 150g diced bacon 1/2 cup grated Parmesan cheese 1 large shallot finely diced 2 garlic cloves, finely diced Salt & pepper to taste Method: Preheat oven to 180 degreees Celsius
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Sausage Hot Pot with MMS Serves: 6 Ingredients: 500g beef sausages 1 onion, diced 1 celery stalk, diced 1 carrot, diced 2 garlic cloves, finely diced 1 zucchini, dived 200g butternut pumpkin, diced 1 portion of C4K Kitchen’s French Onion Soup mix or 1 packet of store bought French Onion Soup Mix 1 portion of
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Vegetable Soup Serves: 10 Ingredients: 1 leek, diced 1 onion, diced 2 carrots, diced 1 parsnip, diced 1 zucchini, diced 1 turnip, diced 1 celery stalk, diced 2 medium potatoes, diced 200g butternut pumpkin, diced 200g sweet potato, diced 1 portion of C4K Kitchen’s French Onion Soup Mix 4 garlic cloves, finely diced 4 vegetable
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Crustless Quiche Makes: 6 large or 10 small portions Ingredients: 1/2 cup egg whites 1 egg 1/2 cup ricotta cheese 80ml skim milk 1/2 cup grated Parmesan 2 garlic cloves, finely grated 75g natural protein powder 100g butternut pumpkin, thinly sliced 100g bacon pieces 2 mushrooms, thinly sliced 3/4 cup baby spinach, shredded 1-2 tomatoes,
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Creamy Mushroom Protein Sauce Makes: 2 large or 4 small portions Ingredients: 1 small onion, finely diced 3 garlic cloves, finely diced 1 teaspoon unsalted butter 100g mushrooms, sliced 1 cup water 3 beef stock cubes 2 tablespoons light sour cream 30g natural protein powder Method: Sauté the onion and garlic in the butter for
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Honey Mustard Chicken Serves: 4 or 10 bariatric portions Ingredients: 1 medium onion, finely diced 1/2 celery stalk, finely diced 1 large carrot, finely diced 3 garlic cloves, finely grated 600g chicken thigh fillers, evenly chopped 3/4 cup chicken stock 1 cup low fat cream 2 tablespoons wholegrain mustard 1 tablespoon Dijon Mustard 2 tablespoons
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Paneer & Pea Curry Serves: 4 or 8 bariatric portions Ingredients: 1 onion, finely diced 1/2 celery stalk, finely diced 4 garlic cloves, finely grated 2 teaspoons freshly grated ginger 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric 1/2 teaspoon garam masala 1/2 teaspoon ground chilli (optional) 400ml condensed tomato soup 400ml
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Chickpea Veggie & Feta Mini Burgers Makes: 22 by 60g mini burgers Ingredients: 400g can chickpeas, drained & rinsed 1 small onion 4 garlic cloves 1 large carrot 120g sweet potato 1 cup baby spinach 180g danish feta 100g natural protein powder 1/2 cup lentil flour 1 cup wholemeal breadcrumbs Method: Roughly chop the vegetables
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