Cheesy Cauliflower Slice
Makes: approximately 24 squares

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup grated cheese
• 1/2 cup grated parmesan cheese
• 1 large eggs
• 1 teaspoon mixed herbs
• 1 teaspoon minced garlic

Method:

• Preheat oven to 220 degree Celsius, grease and line a baking tray with baking paper
• Place the cauliflower florets into a food processor or thermo cooking unit (Speed 6 for 8 seconds) and blend to a bread crumb like texture, once complete transfer the cauliflower meal into a sieve lined with a fresh linen/muslin cloth
• Place the sieve on top of a saucepan with some water, bring the water to a boil then cover to steam the cauliflower for 5 minutes
• Press cauliflower with a large spoon to push out liquid then pick up the cloth and ring out the ends to remove as much excess liquid as possible
• Combine the cauliflower, half of both the cheeses, the egg and herbs into a bowl and mix well
• Spread onto baking tray and use your hand to shape into an even-thickness rectangle. Sprinkle remaining half of both cheeses on top
• Put in the oven for 20-30 minutes or until the cheese is melted and the sliced cooked through
• Use a pizza cutter to slice while it is still hot as once the cheese sets it’s more difficult to cut
• Allow to cool lightly on the baking tray for 10 minute before transferring to the separate squares to a cooling rack.

Recipe Notes:

• Soak the muslin cloth immediately otherwise can be quite pungent when it dries.
• Store in an airtight container in the fridge for a maximum of 3 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.

Caramel Slice
Makes: approximately 20 squares

Base Ingredients:

• 1 cup plain flour
• 1/2 cup brown sugar
• 1/2 cup coconut
• 125g butter, melted

Filling Ingredients:

• 1 x 395g can condensed milk
• 60g butter, melted
• 1 tablespoon golden syrup
• 1 tablespoon treacle

Topping Ingredients:

• 200g dark chocolate melts
• 1 tablespoon vegetable oil or butter

Base Method:

• Preheat the oven to 180 degrees Celsius and line a 3cm deep, 28 x 18cm brownie tin with baking paper
• Combine all of the base ingredients in a mixing bowl and combined well with a spatula, spread evenly into the prepared tin and press down well with your spatula
• Bake for 15-20 minutes until golden brown then set aside to cool for at least 30 minutes

Filling Method:

• Combine all ingredients into a small saucepan and place over a medium heat
• Simmer for approximately 8 minutes whisking continually until a golden dark caramel
• Pour over the cooled base and spread evenly, bake for approximately 12 minutes or until firm
• Once out of the oven allow to cool completely before putting in the fridge for a minimum of 4 hours to set

Topping Method:

• Place the chocolate and oil in a double boiler stirring continually until melted.
• Pour over the caramel and spread evenly.
• Return to the fridge for a minimum of an hour to set.

Recipe Notes:

• The best way to slice is by having a jug with boiling water next to you and place the knife in the jug between cuts to heat the blade allowing to glide through each cut.
• Store in an airtight container under 27 degrees for a maximum of 5 days
• This recipe is best served fresh but can be frozen

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 Muesli Bars
Makes: approximately 20 bars

Ingredients:

• 2 cups rolled oats
• 1 cup rice bubbles or rice krispies
• 1 cup sultanas
• 1/2 cup chopped dried apricots
• 1/2 cup dried berried (goji berries & cranberries used in the picture)
• 1 cup mixed seed (chia, sesame & flaxseed used in the picture)
• 3/4 wholemeal SR flour
• 250ml honey
• 150ml coconut oil or melted butter

Method:

• Preheat oven to 180 degrees Celsius and prepare a brownie tin by lining and greasing.
• Mix all cereals, fruit and seeds into a mixing bowl and combine well, add in the SR flour until completely coated.
• Heat the honey and coconut oil over gentle heat until starting to slightly bubble, once bubbling stir through the dry mixture until well combined and coming together.
• Place the mixture into the prepared brownie tin.
• Once you have filled the tin use the base of drinking glass to press down to compact all ingredients into the tin.
• Bake for 35-30 minutes or until slightly golden on top, remove from oven.
• Leave in tin for at least 10 minutes before moving to a cooling rack.
• Allow to be completely cooled and set before cutting and cut with a very sharp and hot knife for the most crumble free outcome.

Recipe Notes:

• Store in an airtight container 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.

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.