Basic Beef Meatballs
Makes: approximately 30 but depends on the ball size

Ingredients:

• 500g lean beef mince
• 1 teaspoon minced garlic
• 1 egg
• 1/2 cup stuffing mix (or breadcrumbs)
• 1 cup mixed grated vegetables (carrot, zucchini and parsnip used in picture)
• 1 small onion, finely diced
• 1/2 portion of C4K Kitchen’s French Onion Soup Mix

Method:

• Use your hands to squeeze out all additional liquid out of the grated vegetables.
• Add the vegetables into a large mixing bowl with all the other ingredients and use your hands to mix well.
• Once the ingredients are well combined roll the balls into the desired shape, this is easiest to do with damp hands.
• Either cook the meatballs in batches in a frying pan with a dash of heated rice bran oil or oven bake in a moderate oven for about 15 minutes (cooking time will vary depending on ball size) or until cooked through.

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.

Bacon & Mushroom Mini Quiches
Makes: approximately 48

Ingredients:

• 4 sheets frozen shortcrust pastry, defrosted
• 1 onion, finely chopped
• 200g mushrooms, finely chopped
• 200g diced bacon
• 1 cup grated cheese
• 3/4 cup wholemeal plain flour
• 12 eggs
• 150g sour cream

Method:

• Preheat the oven to 180 degrees Celsius.
• Place all the ingredients except eggs and sour cream into a large mixing bowl and mix well.
• In a separate mixing bowl crack all the eggs and add the sour cream with salt & pepper to taste whisking lightly until all combined then pour into the filling mix and stir well until well combined.
• Use a round cookie cutter (or egg ring) to cut circles in the pastry, do not throw out un-used pastry, this will be reused. To re-use the discarded pastry knead it together and roll it out to the same thickness as the original sheets and continue to cut your pastry discs.
• Spray the mini quiche tin well with rice bran oil spray, place the pastry disc into each well. Add in a tablespoon of the filling mix into the well until it’s just below the pastry level. Make sure your regularly stirring the filling mix as the heavier filling will sink to the bottom of the bowl.
• Bake for 15-20 minutes until golden brown on top.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 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.

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.