Fruit Juice Jelly Cups

Makes: 12

Ingredients:

• 2 tablespoons gelatine powder
• 200ml boiling water
• 600ml fruit juice

Method:

• Pour the boiling water over the gelatine and vigorously whisk until all the gelatine is dissolved.
• Add in the fruit juice of your choice (picture shows uses apple & blackcurrant juice)
• Continue to whisk well until well combined
• Pour into serving cups or jelly moulds and refrigerate over night

Recipe Notes:

• Clear style juices will deliver a better looking jelly but other styles of juices will still set
• To add some texture mix in some fresh fruit or berries into each jelly cup
• For a party treat, pop in a freddo frog for a frog in a pond, otherwise for a healthier alternative use a C4K Cutter Cookie to suit your party theme.
• Store covered in the fridge for the maximum of 6 days
• This recipe is now 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.

Raspberry Mousse
Serves: 6-8

Ingredients:

• 500ml thickened cream
• 2 cups raspberries, fresh or frozen
• 1/2 cup caster sugar
• 2 teaspoons gelatine

Method:

• Whip the cream and sugar together until thick and glossy with the sugar dissolved, use a spatula to fold through the 2 cups of raspberries that have been pureed.
• Dissolve the gelatine in 1 tablespoon of boiling water then gently fold evenly through the raspberry mix
• Pour into 1 large serving bowl or 6-8 individual portions and refrigerate overnight before serving.

Recipe Notes:

• Store in an airtight container in the fridge
• This recipe is not suitable for the freezer

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.

Cheesecake Dip

Ingredients:

• 250g cream cheese
• 200ml thickened cream
• 1/4 cup brown sugar
• 1 tablespoon lemon juice

Method:

• Heat the cream cheese in a small microwave safe dish for 45 seconds or until softened.
• Place all ingredients into a food processor and blend until well combined and perfectly smooth
• Serve with fresh fruit, cookies and/or lollies

Recipe Notes:

• To be stored in an airtight container in the fridge for a maximum of 5 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.

C4K Up & GO GO GO
Serves: 2

Ingredients:

• 2 weetbix biscuits
• 200ml full cream milk
• 100ml full cream milk
• 100ml natural yoghurt
• 1 banana, sliced
• 1 tablespoon maple syrup or honey

Method:

• Crush 2 Weetbix in a bowl and cover with 200ml of milk and soak overnight in the fridge.
• When ready to make your C4K Up & Go Go Go place the soaked weetbix with all other ingredients in your blender, bullet mixer or thermo cooking device.
• Blend until smooth, you can use additional milk to get the preferred consistency of smoothie if needed.

Recipe Notes:

• Store in a sealed container in the fridge for a maximum of 2 days, but best served fresh
• This recipes is not suitable for the freezer

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.

C4K Mumma’s Treat – Easy Fudge
Makes: approximately 36 square

Ingredients:

• 395g can condensed milk
• 375g bag chocolate melts (any type, milk chocolate shown in the picture)
• 1 cup extras of your choice (sultanas, almonds & chopped dried apricots used in picture)

Method:

• Line a Brownie Tin very well with glad wrap and set aside.
• Empty the condensed milk into a microwave proof bowl and microwave on high for 60 seconds.
• Add the chocolate melts to the bowl and stir through well. Microwave for another 60 seconds on high.
• Stir well, and the mixture should now be smooth and fully combined, if not put back into the microwave but 15 second burst maximum.
• Stir through your chosen extras until well combined and then pour into the prepared brownie tin.
• Refrigerate overnight.
• It is easiest to cut by dipping a sharp blade into a jug of boiling water between each cut.
• Store in an airtight container in the fridge.

Suggested combinations:

• White chocolate with macadamia nuts
• White chocolate with m&m minis
• White chocolate with crushed oreos
• White chocolate with chopped dried apricots and shredded coconut
• Milk chocolate with chopped lollies
• Milk chocolate with crushed biscuits
• Milk chocolate with chopped cherry ripe
• Milk chocolate with mini marshmellows
• Dark chocolate with rum soaked raisins (no excess fluid or it will not set)
• Dark chocolate with instant coffee
• Dark chocolate with chopped peppermint crisp
• Dark chocolate with crushed pecans and walnut
• Any anything else you imagination desires what doesn’t add excessive moisture to the mix.

Recipe Notes:

• Store in an airtight container in the fridge 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.

C4K Mini Sweet Treat Balls

Apple Pie Balls

Ingredients:

• 1/2 cup dried apple rings, well packed
• 1/2 cup pitted dates
• 1/4 cup toasted muesli
• 1/2 teaspoon all spice

Apricot & Coconut Balls

Ingredients:

• 3/4 cup dried apricots
• 3/4 cup desiccated coconut

Dark Chocolate Balls

Ingredients:

• 1/2 cup pitted dates
• 1/2 cup sultanas
• 100b 70% dark chocolate
• 1 weetbix biscuit

Method for all:

• Place all ingredients into your Thermo cooking device or Food Processor and blend under the mixture is ground well.
• Remove the mix from the bowl and grab portions of the mixture and roll into the desired ball size.
• For larger size balls you may need to finish the ball by rolling in coconut to they aren’t so sticky.

Recipe Notes:

• The small bags seen in the picture were purchased in a pack of 100 from eBay
• Store in an airtight tight container below 27 degrees
• 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.

C4K Apricot Fruit Bars
Makes: approximately 24 bars

Ingredients:

• 200g dried apricots
• 1 cup orange juice or apricot nectar
• 1 1/2 cup rolled oats
• 1 1/2 cup desiccated coconut
• 1/4 cup flaxseed
• 1/4 cup chia seeds
• 1/4 cup coconut oil or butter, melted

Method:

• Place the dried apricots in a bowl and cover with the orange juice and soak overnight.
• Drain the juice from the apricots and place the soaked apricots and 1 tablespoon of the soaking juices into a food processor and process until smooth. Do not discard the remaining juice as it may be required.
• Add the oats to the food processor and continue to blend until smooth, repeat with all ingredients one by one.
• Add any small portions of the soaking juice as required to bring the mixture together if it is too dry.
• Once complete spread the mixture into a glad wrap lined brownie tin and refrigerate overnight.
• Cut into fruit bars or fruit squares.

Thermo Cooking Method:

• Place the dried apricots in a bowl and cover with the orange juice and soak overnight.
• Drain the juice from the apricots and place the soaked apricots and 1 tablespoon of the soaking juices into your thermo bowl. Do not discard the remaining juice as it may be required.
• Add all the remaining ingredients into the thermo bowl and blend on Speed 6 for 30 second.
• Scrape down the side of the thermo bowl with a spatula and add small portions of the soaking juice as required to bring the mixture together if it is too dry.
• Blend on Speed 10 for 5 seconds.
• Once complete spread the mixture into a glad wrap lined brownie tin and refrigerate overnight.
• Cut into fruit bars or fruit squares.

Recipe Notes:

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

Avocado Salsa Dip

Ingredients:

• 2 large or 3 small avocados
• 250g cream cheese
• 1/2 cup finely diced tomatoes
• 1/4 cup finely diced red onion
• 1 tablespoon lemon juice

Method:

• Place the avocados and cream cheese in the food processor, process until combined.
• Add in the lemon juice and blitz for another 15-30 seconds to ensure it is well mixed through.
• Stir through the diced tomatoes and diced onions.

Recipe Notes:

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

Apricot Dream Balls
Makes: Approximately 30 (depending on ball size)

Ingredients:

• 3/4 cup mixed dried fruit
• 1/4 cup chopped dried apricots
• 3 large pitted dates
• 1 tablespoon coconut milk
• 3/4 cup desiccated coconut

Method:

• Place all dried fruit and coconut milk into a food processor.
• Blitz until the mixture comes together then shape into balls (easiest to do with damp hands).
• Finish off your apricot dream balls by rolling in desiccated coconut.
• Chill until firm.

Recipe Notes:

• 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.