Too Easy Lemon Slice

Makes: approximately 20 squares

Ingredients:

• 400g shortbread biscuits
• 2 cups desiccated coconut
• 400g condensed milk
• 125g butter, melted
• 1 of lemon, finely grated

Icing Ingredients:

• 2 cups icing sugar
• 30g butter, softened
• 2/3 tablespoon fresh lemon juice
• 1 tablespoon desiccated coconut

Method:

• Grease a 20cm x 30cm slice tin with butter or line with Glad Wrap
• Use a food processor to crush the biscuits, you may need to do this batches
• Place all the ingredients into a large mixing bowl and mix well
• Firmly press mixture into tray and set aside while you prepare the icing
• To make the icing, sift icing sugar into bowl and stir in butter
• Add lemon juice one tablespoon at a time until icing is a smooth, spreadable consistency
• Spread slice evenly with icing, sprinkle with coconut
• Refrigerate until firm and then slice into squares or triangles.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 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.

Tuna & Corn Dip

Ingredients:

• 250g cream cheese
• 400g creamed corn
• 185g tuna in springwater, drained and crumbled

Method:

• Heat the cream cheese in a small microwave safe dish for 45 seconds or until softened and mixable
• Add the creamed corn and the tuna and mix until well combined.

Recipe Notes:

• Store in airtight container in the fridge for a maximum of 7 days
• Also a great filling for sandwiches, scrolls and wraps or on toast

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.

Tzatziki

Makes: approximately 1 1/2 cups

Ingredients:

• 1 cup natural or Greek yoghurts
• 1 garlic clove, finely diced
• 1/3 cucumber, peeled and finely diced
• 1/2 cup shredded fresh mint
• 1/4 cup shredded fresh coriander
• 1 teaspoon lemon juice
• 1 teaspoon extra virgin olive oil

Method:

• Combine all ingredients in a mixing bowl and stir until well combined

Recipe Notes:

• This recipe is not suitable for the freezer
• Store in an air tight container in the fridge to be consumed within 7 days

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.

Roast Eggplant Dip

Ingredients:

• 1 large or 2 small eggplants
• 1 tablespoon tahini
• 2 teaspoons extra virgin olive oil
• 1 teaspoon fresh lemon juice
• Salt & pepper, to taste

Method:

• Preheat the oven to 180 degree, spray the eggplant(s) liberally with rice brand oil cooking spray and pierce the skin with a fork about 6 times evenly over the eggplant(s) surface and place them directly on the oven rack
• Roast for about 20 minutes, then turn the eggplant(s) over then roast for another 20 minutes
• Remove from the oven, allow to cool slightly then put in a plastic zip lock bag then set aside for 15 minutes
• Peel of all the skin from the eggplant(s) and diced the roasted flesh
• Place the roasted flesh and all other ingredients in a food processor or thermo cooking device, blitz until silky smooth [Speed 6, 10 seconds]
• Keep in the fridge until you are ready to serve.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 7 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.

Rice Puff Bars

Makes: approximately 16 bars

Ingredients:

• 6 cups rice bubbles
• 1/2 cup 100’s & 1000’s or rainbow sprinkles
• 250g packet marshmallows
• 135g unsalted butter

Method:

• Grease a brownie tin and set aside
• Chop 1 cup marshmallows and combine in a bowl with Rice Bubbles and 100s and 1000s
• Melt the butter in the microwave making sure it is completely melted and set aside
• Melt remaining marshmallows in a heat-proof bowl in the microwave (on high for 15-20 seconds)
• Pour the melted butter and melted marshmallows into the Rice Bubble mixture and stir well to combine.
• Transfer mixture into tray and press down with the back of a metal spoon
• Refrigerate until set, then cut into 16 bars or the size you desire.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 7 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.

Strawberry Jelly Cheesecake

Makes: 1 x 20cm round Cheesecake

Base Ingredients:

• 250g milk arrowroot biscuits
• 80g butter, melted
• 1/2 teaspoon cinnamon sugar

Filling Ingredients:

• 2 x 250g blocks cream cheese, softened
• 1/2 cup caster sugar
• 300ml thickened cream
• 2 teaspoon vanilla essence
• 1 tablespoon gelatine

Jelly Ingredients:

• 1 x 250g punnet strawberries
• 1 tablespoon maple syrup
• 1 tablespoon gelatine powder

Method:

• To make the base, place the biscuits in a food processor and blend until it resembles breadcrumbs
• Stir through the melted butter and cinnamon sugar until the biscuits are well coated
• Spread the mixture evenly over the bottom of a lined 20cm springform pan and pack down firmly using the base of a drinking glass.
• Place in the fridge while you prepare the filling.
• To prepare the filling place the cream cheese, caster sugar and 1 teaspoon of boiling water in a mixing bowl and beat together until light and fluffy
• Add in the vanilla essence and beat very well then set aside
• In another mixing bowl using the beaters to whip the cream for 3-5 minutes or until light and airy and set aside
• Place 1/4 cup of room temperature water in a glass jar and sprinkle the gelatine on top, put the jar in a heatproof bowl and fill the bowl with boiling water and stir until the gelatine is dissolved.
• Use a spatula to gently fold through the gelatine mixture into the cream cheese mixture until well combine
• Finally fold through the whipped cream through the cream cheese mix until well combined and then spread the mixture evenly over the biscuit base and return to the fridge to set for at least 1 hour before you prepare your jelly topping.
• To make the strawberry jelly using half of the strawberries slice them into about 2mm slices and set aside
• Chop the remaining strawberries and place in a food processor with the maple syrup and blend until smooth
• Add in 1 1/4 cups boiling water and whisk together
• Place 1/4 cup of room temperature water in a glass jar and sprinkle the gelatine on top, put the jar in a heatproof bowl and fill the bowl with boiling water and stir until the gelatine is dissolved
• Whisk the gelatine water into the strawberry jelly until well combined
• Very gently pour 1/2 of the jelly mixture over the top of your cheesecake
• Lay the slice strawberries as you want them to set and then finally very gently pour in the remaining jelly mixture over the top
• Place in the fridge to set overnight before serving.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 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.

Nutella Dip

Ingredients:

• 1 cup natural or Greek yoghurt
• 1/2 cup Nutella

Method:

• Place all ingredients into a food processor and blend until well combined and perfectly smooth.

Recipe Notes:

• Store in an airtight container for the maximum of 7 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.

Hummus

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 2 garlic cloves, crushed
• 100ml extra virgin olive oil
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• Juice from 1 lemon
• 1/2 cup water

Method:

• Place all ingredients, except the water into a food processor and blend until well combined
  • Thermo-cooking (Speed 10 – 6 seconds, scrape down the bowl with a spatula, Speed 6 – 10 seconds)
• Add in the water 1/4 cup at a time and blend until you have nice smooth consistency.

Recipe Notes:

• Store in an airtight container for a maximum of 2 weeks
• 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.

Honey Oat Muesli Bars/Balls

Makes: approximately 24 bars or balls, depending on final size

Ingredients:

• 1 1/2 cups toasted muesli
• 3/4 cup dried fruit
• 1/2 cup desicatted coconut
• 1/4 cup honey or rice malt syrup
• 50g butter, melted

Method:

• Process muesli, dried fruit and coconut in a food processor until finely chopped
• Using a thermo-cooking unit (Speed 10; 6 seconds then scrape down the side with a spatula, Speed 6; 10 seconds)
• Add the honey and butter and process until the mixture is very finely chopped and holds together when squeezed
• Using a thermo-cooking unit (Speed 4; 10 seconds)

To make balls

• Roll tablespoonful of the muesli mixture into balls. Place on a lined tray
• Place in the fridge for 30 minutes or until set.

To make bars

• Line a small square container with glad wrap and spread the mixture out evenly across the container and push down firmly
• Place in the fridge overnight and use a sharp knife to cut into small muesli bars

Recipe Notes:

• For a dairy free alternative use coconut oil or Nuttalex instead of butter.
• Store in an airtight container in the fridge for a maximum of 7 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.

Fruit Juice Snow Cones

Ingredients:

• 1 cup water
• 2 tablespoons white sugar
• 3 cups of fruit juice (orange & mango shown in picture)

Method:

• Bring the water and the sugar on the stove over a medium heat and bring to the boil
• Allow sugar syrup to return to room temperature and then pour in the fruit juice
• Pour mixture into a lasagne dish and place in the freezer
• After the first hour and every subsequent 30 minutes take the dish out and scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings and mixed well with the remaining liquid
• Continue to freeze and scrape every 30 minutes until no more liquid
• Serve in a snow ball or a little mount of fruit snow.

Recipe Notes:

• To be stored in the freezer in an airtight container and 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.