Parsnip Pancakes

Makes: approximately 24

Ingredients:

• 500g parsnips
• 1 medium potato
• 1/2 onion, finely diced
• 1/2 teaspoon celery salt
• 1/2 teaspoon onion salt
• 1 large egg, lightly beaten
• 1/2 cup plain flour

Method:

• Place peeled and chopped parsnips and potato in a .large saucepan and cover with salted water
• Bring to the boil then reduce heat and simmer covered for 15-20 minutes until tender
• Drain very well and mash, add in all other ingredients and mix well
• Heat about 2-4 tablespoons of oil into a large non stick heavy based frying pan
• Add a heaped tablespoon of batter and flatten slightly directly into the frying pan
• Pan fry each side for about 4 minutes until golden and crispy
• Once cooked sit on a paper towel to remove excess oil for a couple of minutes before serving.

Recipe Notes:

• Store covered in the fridge 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.

Pan Fried Pork Dumplings

Approximately: 50 dumplings

Ingredients:

• 1/4 head Chinese cabbage or Wombok
• 1 teaspoon salt
• 2 teaspoon freshly grated ginger
• 1/3 cup spring onion, finely chopped
• 500g pork mince
• 1 egg
• 1 1/2 tablespoon soy sauce
• 1 1/2 tablespoon sesame oil
• 1 teaspoon rice wine vinegar
• 2 packets of pre-prepared wonton or dumpling wrappers

Dipping Sauce Ingredients:

• 2 tablespoons Ketchup Manis
• 1 tablespoon sweet chilli sauce
• 1/2 teaspoon rice wine vinegar

Method:

• Finely shred the cabbage and place in a mixing bowl, sprinkle the salt evenly over the cabbage and allow to sit for 15 minutes
• Rinse the cabbage well, squeezing all excess liquid out, place in a mixing bowl with all other ingredients, except the wonton wrappers and use your hands to combine all ingredients very well
• Place small amount of mixture in the middle of a wonton wrapper and wrap, roll or close in your preferred style of dumplings, for the best seal use a pasty brush to put a small amount of water around the sides of the wrapper
• Repeat until all the mixture is gone
• Heat a frying pan on medium-high heat and when hot spray with some rice bran oil (or a small amount of oil) and then place the dumplings in the frying pan, allow to cook for a couple minutes, then add in approximately 150ml of water to the frying pan and place the lid on the frying allowing the dumplings to steam
• While the dumplings are steaming prepare the dipping sauce by placing all ingredients into a small mixing bowl and use a fork to whisk the ingredients together until well combined
• Steam for approximately 5-7 minutes and serve immediately

Recipe Notes:

• This is recipe is great to have the uncooked prepared dumplings in the freeze.  remove from the freezer 60 minutes before serving and cook as per standard method
• For a healthier alternative these dumplings can be steamed for an equally delicious outcome

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.

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.

Happy Meal Hamburger

Makes: 12

Ingredients:

• 500g beef mince
• 300g pork mince
• 1 egg
• 3/4 cup stuffing mix or breadcrumbs
• 2 tablespoons Worcestershire sauce
• 1 tablespoon minced garlic

Method:

• Place all ingredients in a large mixing bowl and using your hands to mix through all the ingredients until well combined
• Shape your Homemade Happy Meal Patties into your desired shape remembering they are to be much thinner than a normal hamburger, rissole or paaty
• Cook in a hot frying pan with a little bit of oil for approximately 3 minutes each side until cooked through.

Recipe Notes:

• Þ The picture shows the Happy Meal Hamburger in a C4K Kitchen’s Wholemeal East Bake Bread Roll that has been C4K Kitchen’s Mumma’s Magic Sauce spread on both sides of the roll with the burger, grilled eye of bacon and a slice of cheese.
• 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.

Ham Cheese and Tomato Mini Muffins

Makes:18

Ingredients:

• 90g ham, finely shredded
• 3/4 cup grated cheese
• 3/4 cup SR flour
• 9 cherry tomatoes, halved
• 1 tablespoon Italian or flat leaf parsley, shredded
• 1/3 cup milk
• 2 tablespoon olive oil
• 1 egg, lightly beaten
• Salt & Pepper, to taste

Method:

• Preheat oven to 200 degree Celsius and prepare 2 mini muffin tray for 18 cups to be either lined with papers or very well greased
• Place SR flour and seasoning in a large mixing bowl
• In a separate bowl place egg, ham, cheddar cheese, olive oil, milk and parsley and mix until combined
• Pour the ham and cheese mixture into the flour and fold lightly until just combined.
• Spoon the mixture into prepared mini muffin pans
• Press a cherry tomato half into the top of each muffin
• Bake for 15-18 minutes or until golden.

Recipe Notes:

• Store in an airtight container below 27 degrees for 3 days
• 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.

Gluten Free Veggie Balls

Makes: approximately 30

Ingredients:

• 4 medium potatoes
• 1 heaped tablespoon minced garlic
• 1/2 medium onion, finely diced
• 1 medium carrot, grated
• 1 stalk celery, finely diced
• 1 medium zucchini, grated
• 1/2 small sweet potato, grated
• 2 tablespoons tahini
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 cup besan (chickpea) flour
• 1 cup pure rolled oats or rice (pure rolled oats seen in the picture)

Method:

• Peel and chop the potatoes into even sized pieces and place them in a saucepan and cover with salted water. Bring to the boil over medium-high heat. Reduce heat, cover and cook for 10-15 minutes until they are cooked through.
• While the potatoes are boiling, heat 1 tablespoon of rice bran oil to a large heavy based frying pan, then add the garlic, onion, celery and carrot cooking for about 4 minutes or until the onion is start to soften
• Add in the zucchini and sweet potato and continue to cook while stirring for another 3-4 minutes until onions are translucent and all vegetables are cooked through
• Stir through the Tahini and spices and remove from the heat as soon as it becomes fragrant
• Drain the potatoes and mash very well, add in the spiced vegetables and the flour, mix very well and then set aside to cool completely
• Preheat the oven to 180 degrees Celcius and line 2 trays with baking paper
• Add the rolled oats/rice to a food processor and grind until like a breadcrumb texture and set aside in a small bowl that is big enough to roll and coat the veggie balls
• Use your dampened hands to roll tablespoons full of the mixture into balls and then roll them in the oats to coat and place them on the baking tray. Repeat with the entire mixture
• Bake the veggie balls for 30 minutes or until golden brown

Recipe Notes:

• Store in an airtight container 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.

Easy Cheese Crackers

Makes: approximately 36

Ingredients:

• 1 cup wholemeal plain flour
• 75g cold butter, cubed
• 1 1/2 cup grated cheese

Method:

• Preheat oven to 180 degrees Celsius and line 2 tray with baking paper
• Combine all three ingredients in a food processor, thermo cooking unit and blend, continue to do this until the mixture will eventually turn into one big ball chasing itself around the bowl
• Roll the ball into a log about 5cm round
• Roll in glad wrap and put into the freezer for 5-10 minutes to make It firmer and easier to cut
• With a sharp knife slice ¾ cm thick slices of the log and place each one flat on an ungreased baking sheet. After each slice rotate the log to ensure it best maintains a round shape
• Gentle indent the top of each cracker by pressing down with a fork or cookie press
• Bake for 8 – 14 minutes or until golden brown, the thicker the crackers the longer it will take

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 5 days
• The uncooked logs are 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.

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.