Creamy Chicken Kiev Balls

Makes: 8 large or 16 small balls

Ingredients:

• 500g chicken mince
• 1/2 teaspoon garlic salt
• 125g cream cheese (phillys extra light used in the picture)
• 1 tablespoon corn flour
• 1 heaped tablespoon minced garlic
• 1/4 cup chopped sundried tomatoes
• 1/2 cup plain flour
• 2 eggs
• 1 tablespoon milk
• 1 cup panko breadcrumbs

Method:

• Place your cream cheese in a microwave safe bowl and microwave on high for 1 minute to soften
• Stir through the corn flour, garlic and sundried tomatoes until well mixed and then place the container in the freezer while you continue with the recipe
• Season your chicken mince with the garlic salt and mix well using your hands then divide the mince into 8 separate portions.
• Get 3 mixing bowls to prepare your crumbing station
• In the first mixing bowl add in the plain flour and heavily season with salt and pepper, combining well
• In the second mixing bowl lightly beat the eggs and milk together to create and egg wash
• In the third mixing bowl place your panko breadcrumbs
• To construct your Creamy Chicken Kiev balls take a heaped teaspoonful of the cream cheese mix and roll into a ball, this is best to do with damp hands.  Repeat until you have 8 balls of filling, you may have filling left over (see recipe notes)
• Coat your hands with the flour and take one of the 8 portions of the seasoned chicken mince and use your hands to flatten the mince out to about 3/4cm thick
• Place one of the filling balls in the middle of the flattened chicken mince and then wrap the mince around the filling ball and rotate the ball around in your hands to ensure that the filling is fully encased and the mince is even
• Once you are happy with your evenly shaped Kiev ball, roll in the first seasoned flour bowl and ensure well coated.
• Then place the Kiev ball on a fork and lower into the egg wash rolling the ball to ensure well coated  (only use your fork to do this or you will end up with a big mess)
• Lift the ball out using the fork and allow the excess egg wash to drain for a couple seconds before placing in the final bowl, use your hands to roll the Kiev ball in the panko crumbs until well coated, remove and set aside
• Repeat the process with the seven remaining portions
• To cook your Kiev Balls heat about 1cm of oil in a heavy based large frying pan and when hot place the Kiev Balls in ensuring that you don’t overcrowd the pan, cook for about 3-4 minutes until golden on all 4 “sides” of the ball and gently shake your pan regularly to give the ball a nice even golden colour.
• Serve with your choice of side dishes.

Recipe Notes:

• This recipe is freezer friendly either cooked or uncooked. Freezing uncooked is only recommended if they have been made with mince meat that HAS NOT been previously frozen
• Store covered in the fridge, to be consumed within 2 days
• The sundried tomatoes can easily be left out of the recipe or changed to something else that suits your palate i.e. diced bacon, diced mushrooms, shredded baby spinach, grated broccoli (as shown below), shredded fresh herbs or even mixed grated vegetables.

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.

Mini Impossible Pies

Makes: 18

Ingredients:

• 1 zucchini, grated
• 2 carrots, grated
• 1 onion, finely diced
• 4 mushrooms, finely diced
• 1/2 cup bacon pieces (leave out for a vegetarian alternative)
• 1/2 cup grated parmesan cheese
• 1 cup grated cheese
• 1 cup SR flour
• 6 eggs
• 1 1/2 cups milk
• 2 teaspoons minced garlic
• Salt and pepper, to taste

Method:

• Preheat oven to 180 degrees Celsius, pre-grease a silicon muffin trays very well or line with classic metal muffin tray with paper liners.
• Mix all vegetables, bacon, garlic and cheeses into a large mixing bowl, mix until well combined
• Add in the flour and stir through until all ingredients are well coated in flour.
• In a mixing jug lightly whisk together the eggs and milk, add salt and pepper to taste
• Pour egg mixture over the dry ingredients and mix very well
• Use the well-greased muffin tin and spoon in the mixture until about ¾ full
• Cook in for 30-35 minutes until golden or the egg mixture has set.

Recipe Notes:

• Store in an airtight container in the fridge for up to 3 days
• This recipe is freezer friendly
• Great option to individually wrap in glad wrap to grab for a quick snack or to put in a lunchbox

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.

Homemade Pizza

Serves: 4-6

Ingredients:

• 1 portion of C4K Kitchen’s “2 Ingredient Dough with C4K Twist” recipe
• 1/2 portion of C4K Kitchen’s “Mumma’s Magic Sauce” recipe
• Pizza toppings of your choice.  Picture shows: onion, ham, mushrooms, red capsicum, baby spinach, fresh tomato and shredded basil
• 2-3 cups grated cheese

Method:

• Preheat your oven to 180 degrees Celsius
• Prepare 1 recipe quantity of 2ID in accordance with the recipe
• Cut the dough into 2 portions and roll each portion out into a round shape to make your pizza base, gently place on a pizza tray and spray the top with some rice bran oil cooking spray
• Partially bake the bases or about 10 minutes (you can skip this step if you are in a hurry but your base will not be as strong and crispy)
• While you pizza bases are cooking, prepare your chosen pizza toppings
• Once the pizza bases are out allow them to cool for about 5 minutes before adding the toppings
• Firstly cover the base with Mumma’s Magic Sauce and put a small sprinkling of grated cheese over the MMS
• Then top each pizza with the prepared toppings of you choice and then top with a healthy amount of grated cheese
• Cook the pizzas for 15-20 minutes until the cheese is golden brown and bubbly.

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.

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.

Easter Brownies

Makes: approximately 24

Brownie Ingredients:

• 200g unsalted butter
• 200g dark chocolate melts
• 1 cup brown sugar, lightly packed
• 3 eggs, lightly beaten
• 1 teaspoon vanilla essence
• 1 cup plain flour
• 2 tablespoon unsweetened cocoa powder
• 1 teaspoon baking powder

Frosting Ingredients:

• 170g dark chocolate melts
• 1/2 cup cream
• 1 tablespoon butter

Method:

• Preheat oven to 190 degrees Celsius, prepare a 20cm square tin by greasing and lining the base
• Heat butter, chocolate and sugar in a saucepan over low heat stirring constantly until melted and silky smooth,, set aside to cool
• Add vanilla and eggs to the chocolate mixture then stir through with a spatula the sifted flour, cocoa and baking powder until well combined
• Pour the mixture into the prepared tin evenly and bake for 20 minutes
• Set aside to cool in tin, once cooled lift out and wrap in plastic wrap tightly for 24 hours before cutting
• To prepare the frosting, place the chocolate in a mixing bowl
• Heat the cream and butter on the stove until it just comes to the boil, remove immediately and pour over the chocolate and stir until the chocolate is completely melted and the ganache is glossy
• Allow to cool in the mixing bowl for 5 minutes and then place in the fridge for a minimum of 1 hour
• Spoon the ganache into a piping bag and pipe some onto the top of each brownie portion
• The picture shows the brownies topped with some Cadbury Mini Eggs for Easter Decorations.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 3 days
• This recipe is freezer friendly, for best results freeze without the icing

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.

Cornish Pasties

Makes: approximately 36

Ingredients:

• 500g plain flour
• Pinch salt
• 250g butter, chilled and cubed
• 200ml water
• 500g beef mince
• 1 carrot
• 1 small onion
• 1 celery stalk
• 1 small potato
• 1 small parsnip
• 1 small swede
• 100g sweet potato
• 100g butternut pumpkin
• 1/4 cup shredded fresh parsley

Method:

• Peel vegetables as appropriate and either finely dice (5mm cubes) or grate all the vegetables and place in a large mixing bowl, add in the mince meat and use your hands to combine the ingredients well ensuring all the vegetables are well mixed into the mince, place in the fridge while you prepare the pastry
• Place the flour into a large mixing bowl and add in the salt, using your finger tips rub the cubed butter into the flour until there are no butter “chunks” and the flour now resembles a yellow tinted breadcrumbs
• Add in the flour and very quickly using your hands mix the dough to bring it all together squeezing and patting the dough. Do not knead the dough just work with your hands in the bowl to bring it together
• Take approximately 1/8 of the dough and roll out on a lightly floured bench to approximately 1/2cm thick and use a 10cm round cookie cutter to cut your dough, place a tablespoon of filling in your hands and compress tightly, place in the centre of the pastry disc, use a pastry brush to spread some egg wash the whole way around the pastry disc and pinch the pastry up and over the pastry filling to create your Cornish pasty
• Repeat with the remaining cut pastry disc
• Mix the uncut pastry with some of the pastry set aside and knead gently to bring together and cut our more disc, complete and repeat until all the pastry and/or filling is used
• Preheat oven to 200 degree Celsius and line baking trays with baking paper
• Place the pasties on the tray and coat with the egg wash and cook for 30-15 minutes until golden.

Recipe Notes:

• Store in an airtight container in the fridge for the 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.

Chocolate Slice

Makes: approximately 24 squares

Slice Ingredients:

• 220g butter, melted
• 2 cups SR flour
• 1 cup brown sugar, lightly packed
• 1 1/2 cups desiccated coconut
• 1/2 cup unsweetened cocoa

Topping Ingredients:

• 2 tablespoons unsweetened cocoa
• 1 cup icing sugar, sifted
• 1 tablespoon milk
• 1 tablespoon butter, melted
• 1 tablespoon desiccated coconut

Method:

• Preheat the oven to 170 degrees Celsius and prepare a brownie tin by greasing well and lining with baking paper
• Place all of the above ingredients in a mixing bowl and mix together until well combined
• Spread the mixture evenly into the prepared tray and press down firmly
• Bake for 20 minutes until golden
• To make the topping, mix the cocoa and icing sugar in a bowl and stir in the butter and milk with a butter knife until smooth and well combined.
• Spread the icing evenly over the warm slice and sprinkle with coconut
• Leave to cool and set for at least 3 hours before slicing with a hot knife.

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 5 days
• This recipe is freezer suitable, however best served fresh

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.

Chocolate Fruit Squares

Makes: approximately 20 squares

Ingredients:

• 1 cup wholemeal SR flour
• 1/2 cup desiccated coconut
• 4 weetbix biscuits, crushed
• 1/2 cup sugar
• 1 cup sultanas
• 1/2 cup chopped dried apricots
• 3 tablespoons unsweetened cocoa powder
• 175g butter, softened (or nuttalex for a dairy free alternative)
• 2 teaspoons golden syrup, rice malt syrup or honey

Method:

• Preheat oven to 180 degrees Celsius and grease and line a brownie tin
• Sift flour into a bowl and add remaining dry ingredients
• Combine butter and syrup in a saucepan and melt over medium heat
• Add liquid ingredients to dry ingredients and mix well and press well into the prepared brownie tin
• Bake in a moderate oven, 180C, for 25-30 minutes.
• Cut into 20 slices. Dust with icing sugar.

Recipe Notes:

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