Caulifredo Sauce
Serves: 4-6

Ingredients:

• 1 medium-large head of cauliflower
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 1 teaspoon garlic or onion salt
• 300ml cream

Method:

• Preheat oven to 180 degrees Celsius
• Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish
• Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower
• Roast the cauliflower for 25-30 minutes
• Pour all the cauliflower into a saucepan and cover with the cream, bring the cream to a boil and then reduce to a gentle simmer for 15 minutes or until the cauliflower is cooked through and very soft
• Blend until smooth.

Thermo Cooking

• Preheat oven to 180 degrees Celsius
• Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish
• Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower
• Roast the cauliflower for 25-30 minutes
• Pour all the cauliflower into your thermo bowl and cover with cream (Speed 1; 100 degrees; 15 minutes)
• Allow to cool for approximately 5 minutes prior to processing
• Blend until smooth (Speed 10 – 6 seconds, scrape down the side of the bowl with a spatula, Speed 6 – 10 seconds)

Recipe Notes:

• Serve over your favourite pasta, as shown in the picture with linguine pasta
• Serve over some grilled chicken or fish as a delicious sauce
• Use as a delicious alternative to white sauce/cheese sauce in recipes like lasagne
• To make this recipe DAIRY FREE replace the cream with either chicken stock, r vegetable stock or coconut cream
• Store in an airtight container for a 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.

Beef Stock

Ingredients:

• 1.5kg meaty bones
• 2 large onions
• 4 carrots
• 3 stalks celery
• 1 sprig fresh rosemary
• 2 bay leaves
• 1 tablespoon whole peppercorns
• 1 tablespoon salt
• 4 cloves garlic

Method:

• Place the bones in a roasting tray and put in an oven of 200 degrees Celsius for 45 minutes, turn all the bones over and roast for another 45 minutes
• Husk and 1/4 the onions, chop the carrots and celery into 5cm length and place in the SC with all other ingredients
• Tip the contents of the roasting tray, juices and all into the slow cooker and fill with water about 2-3cm from the top, place the lid on the SC and cook on LOW for 48 hours
• One ladle at a time pour the “brew” into a fine sieve and use a wooden spoon to push all the liquid out of the bulk, remove the discharge from the sieve and repeat with all SC contents
• Place stock in the fridge overnight and in the morning remove the fat layer from the top and discharge, it will not matter is some little floating portions or fat are in the residual stock but remove the big chunks.

Recipe Notes:

• This is a concentrate stock due to extended cooking time, I freeze in a muffin tray, one frozen muffin tray portion with 1 1/2 cups of water equals 2 cups of stock
• You can reduce the cooking time by half if you prefer a more traditional stock
• Store in an airtight container for a 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.

French Onion Soup Mix
Makes 2 portions

Ingredients:

• 50g dried onion flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt reduced chicken stock powder
• 1 teaspoon celery salt
• 1 teaspoon dried parsley flakes
• 3/4 teaspoon turmeric
• 1/2 teaspoon black pepper

Method:

• Place all ingredients into a bowl and combine well.
• Store in an airtight container or zip lock bag

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.

Mumma’s Magic Sauce
Mumma’s Magic Sauce which is also fondly referred to as MMS is a great staple sauce to have in your fridge and freezer at home instead of using store bought jar sauces and has the hidden addition of lots of hidden vegetables in the sauce that even the fussiest eater will never see.
Makes: 8 portions of 750-800ml per portion

Ingredients:

• 680ml bottle Tomato Passata (or tomato puree)
• 2 x 400ml cans whole peeled tomatoes
• 1 x 400ml can whole peeled cherry tomatoes
• 4 celery stalks
• 1 leek
• 2 onions
• 4 carrots
• 250g pumpkin
• 250g sweet potato
• 1/2 head cauliflower
• 1/2 head broccoli
• 2 zucchinis
• 1 red capsicum
• 2 tablespoons minced garlic or 6 garlic cloves
• 1 tablespoon mixed herbs
• 2 bay leaves
• 2 tablespoons chicken or vegetable stock powder

Method:

• Prepare all vegetables as required and cut roughly into about 3cm chunks.
• Place them into a large stock or soup pot and cover with the passata and canned tomatoes.
• Add in the garlic, herbs and stock powder than top up with enough water to just covered the vegetables.
• Bring the pot to the boil, then place the lid on the pot and reduce the heat to low and simmer for 60-90 minutes.
• To cook in the slow cooker cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• Remove the Bay leaves, allow the sauce to cool slightly then use a stick blender to process the sauce until
• you have a smooth consistency

Thermo Cooking Mumma’s Magic Sauce
Makes: 3 portions of 750-800ml

Ingredients:

• 680ml bottle Tomato passata (or tomato puree)
• 200g carrots
• 200g zucchini
• 200g cauliflower
• 1 red capsicum
• 1 onion
• 1/2 leek
• 2 celery stalks
• 1 teaspoon celery salt
• 1 teaspoon chicken stock
• 1 tablespoon minced garlic (or 2 garlic cloves)
• 2 teaspoons mixed herbs

Method:

• Add in one vegetable at a time pulsing a couple time to chop the vegetables, repeat until all vegetables are chopped
• Add in the tomato passata and all remaining ingredients
• Cook on Speed 1, 100 degrees for 10 minutes
• Cook on Speed 2, 90 degrees for 15 minutes
• Allow to cool for 10 minutes (this step is essential otherwise you will be cleaning up a BIG mess)
• Blend on Speed 6 for 30 seconds, use a spatula to wipe down the sides of the thermo bowl
• Blend on Speed 10 for 7 seconds

Recipe Notes

To use fresh tomatoes instead of bottled and canned tomatoes use the following quantities:

• 680ml bottle tomato passata you need 1.5kg of fresh tomatoes
• 400ml can whole peeled tomatoes you need 800g of fresh tomatoes
• 400ml can whole peeled cherry tomatoes you need one punnet of cherry tomatoes
• You will need to taste as the sauce can be bitter depending on the ripeness of the tomatoes, to overcome the bitterness you can add in 2 grated apples to help sweeten the sauce
• Too peel the fresh tomatoes, use a sharp knife to gentle score the skin of the tomato with a cross and plunge the tomato gently into a large pot of boiling water for 2 minutes.  Remove from the boiling water and place into a bowl of cold water then peel.

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.