Dairy Free Egg Free Banana & Date Loaf

Makes: 1 loaf cake

Ingredients:

• 200ml warm water
• 2 tablespoons chia seeds
• 1 cups plain flour
• 3/4 cup wholemeal plain flour
• 1/2 cup pitted dates, chopped
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Pinch salt
• 1/2 cup coconut oil
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 4 over ripe mashed bananas

Method:

• Soak the chia seeds in the water for 15 minutes
• Preheat your oven to 170 degrees Celsius and prepare a loaf tin by greasing and lining with baking paper
• Mix the flours, dates, baking powder, cinnamon, nutmeg and salt in a mixing bowl until well combined and the dates are coated in dry mixture
• In a second bowl mix together the water/chia mixture with the coconut oil, mashed banana, honey and the vanilla and stir well until you have a smooth consistency and well combined
• Gradually add in the flour mixture in 1/2 cup at a time folding in with a spatula and add more when fully combined
• Pour the batter into the prepared tin and bake for 55-60 minutes until golden brown and a cake skewer comes out clean when inserted into the thickest part of the cake
• Cool in the cake tin for 10 minutes before transferring to a wire cooling rack

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 a period of 6 months
• This is a great recipe to freeze in individual slices to place 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.

VIP Uglies (Vegetables in Polenta Uglies)

Makes: approximately 30

Ingredients:

• 3/4 cup polenta
• 3 3/4 cups water
• 2 stock cubes (vegetable or chicken)
• 1 large carrot, grated
• 1 zucchini, grated
• 2 large florets cauliflower, grated
• 100g pumpkin, grated
• 2 bacon rashers, diced (optional)
• Salt & pepper to taste

Method:

• Place the polenta, water and stock cubes into a small saucepan and over a medium heat bring to the boil
• Reduce the heat and simmer for 20 minutes using a whisk to stir well every couple minutes
• Remove from the heat and allow to cool
• Preheat the oven for 180 degrees and line two baking trays with baking paper
• Prepare the vegetables and then mix the vegetables through until well combined
• Dollop a tablespoon of the mixture on the prepared baking tray
• Bake in the preheated oven for about 20 minutes until golden brown
• Allow to cool completely until transferring to a wire rack

Recipe Notes:

• Store in an airtight container in the fridge for the maximum of 5 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.

Turkey Burgers

Makes: 8 burgers

Ingredients:

• 500g turkey mince
• 1/2 cup stuffing mix
• 1/4 onion, finely diced
• 1/2 celery stalk, finely diced
• 1/4 cup fresh parsley, finely shredded
• 2 large garlic cloves, finely diced
• 2 egg whites
• Salt & pepper to taste

Method:

• In a large mixing bowl mix all ingredients EXCEPT the eggs whites and use your hands to massage the mix through the fingers to combine well
• Set aside while you in a small mixing bowl you whisk the egg whites until soft peaks are form
• Fold the egg whites through the turkey mixture until well combined
• Divide the mixture into 8 portions and shape into your desired size burgers, if the burgers are too big you can shape into a smaller size (or even meatballs) to suit
• Cook the burgers in a medium size saucepan over a medium high heat in batches so the pan isn’t over crowded, cook for about 4-5 minutes each side only turning once

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• Burgers are freezer friendly either cooked or uncooked.  Uncooked can only be frozen using fresh mince
• Picture shows the burger served with baby spinach, tomato, cheese, egg and bacon in toasted bread
• The egg whites are only used in this recipe as the egg yolks mask the delicious turkey flavours. The egg yolks can be frozen in ice cube trays until needed in another recipe

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.

Mash Puffs

Makes: 8-9 mini muffins

Ingredients:

• 1/2 – 3/4 cup left over mash potato
• 1 tablespoon plain flour
• 1 tablespoon grated parmesan
• 1 egg yolk

Method:

• Preheat your oven to 180 degrees Celsius and grease very well a silicon mini muffin tray with rice bran oil or canola oil cooking spray
• Mix all ingredients until well combined
• Spoon the mixture into the prepared muffin tray
• Bake in the oven for approximately 15 minutes until golden brown
• Allow to cool slightly before popping out of the muffin tray

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 3 months
• Left over mash potato means mash that has already had butter and milk added to your preferred consistency, if you are making a new batch of mash you will need to adjust the recipe to add in butter and milk accordingly
• Additional diced steamed vegetables can be stirred through as desired, the picture shown has peas, corn and diced carrots mixed through the mash potato prior to starting the recipe.

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 Dairy Free Ham & Cheese Scrolls

Makes: 15-18

Ingredients:

• 2 teaspoons yeast
• 2 teaspoons caster sugar
• 1 cup warm water
• 1 1/2 cups gluten free SR flour
• 1 1/2 cups gluten free plain flour
• 1 tablespoon psyllium husk
• 2 tablespoons minced garlic
• 200g shredded ham
• 12 sliced of vegan cheese

Method:

• Add the yeast and sugar to the warm water and stir well, allow to sit for 10 minutes to activate the yeast until it is foamy on the surface
• In a large mixing bowl combine the 2 flours and the psyllium husk and mix well
• Make a well in the centre of the dry ingredients and pour in the activated yeast and all of the liquid into the well
• Using a butter knife to fold the dry flour into the centre of the mixing bowl where the liquid is and continue to mix until you have a dough that has just come together
• Turn the mixture out onto a dry clean bench and knead the dough for about 10 minutes once the dough is smooth and has come together
• Place the dough in a lightly oiled bowl and cover with alfoil and allow to sit for 90-120 minutes
• Remove the alfoil and punch out the air pockets in the dough
• Turn the dough out onto a dry lightly floured and clean surface and roll the dough into a rectangle roughly 20 x 35cm
• Spread the minced garlic evenly over the rolled out dough followed by evenly sprinkling the shredded ham and top with the cheese
• Roll the dough into a log shape until well sealed
• Slice the dough into about 1 – 1 1/2cm thick scrolls and lay them flat (with the scroll facing upwards) onto a baking tray that has been lined with baking paper
• Loosely cover the scrolls with glad wrap and place is a dark dry place to allow to pro for 30-60 minutes
• Preheat the oven to 180 degrees Celsius
• Once the scrolls have finished proofing bake for 20-25 minutes  until golden
• Allow to cool on a wire rack completely before bagging to keep or freeze

Recipe Note:

• Store in an airtight container below 27 degrees for a maximu
• 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.

Vegetarian”Sausage” Rolls

Makes: 12 standard sausage rolls or 36 party sized sausage rolls

Ingredients:

• 3 sheets of puff pastry, defrosted
• 500g potatoes
• 1 tablespoon butter
• 2 tablespoons milk
• 1 tablespoon rice bran oil
• 1 onion, finely diced
• 1 celery stalk, finely diced
• 3 cloves garlic, finely diced
• 1 medium carrot, grated
• 1 zucchini, grated
• 100g sweet potato, grated
• 100g cauliflower including stem, grated
• 2 heaped tablespoons tahini
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon onion salt
• 1 egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 2 tablespoons extra milk
• 1 tablespoon sesame seed or poppy seeds (optional)

Method:

• Peel and chop your potatoes into roughly the same sized pieces and place in a saucepan, cover with water and simmer for 10-15 minutes until the potatoes are soft
• Drain all of the water and mash the potatoes using a potato masher or fork
• Add in the butter, milk and some salt and pepper to your taste and mix well
• Set the potato aside to cool while you prepare the vegetable mince
• Heat 1 tablespoon rice bran oil in a large heavy based frying pan over a medium heat, then add in the onion, celery and garlic and saute off for 2-3 minutes until the onion has slightly become translucent
• Add in the remaining grated vegetables and 1/4 cup water and simmer for about 5 minutes to allow all of the vegetables to soften
• Add in the tahini, curry powder, cumin, coriander and onion salt and stir through vegetable mince until the spices are aromatic, approximately 3-5 minutes
• Remove the spiced vegetable mince from the heat, add to the mashed potato, cheese and the egg and stir until well combined, then set aside to cool completely.
• Preheat your oven to 180 degrees Celsius line 2 baking trays with baking paper
• Slice your puff pastries sheets down the middle to have 2 equal sized rectangles
• Down the middle of one pastry rectangles even spread 1/6th of the filling in a sausage shape, fold over both sides of the pastry ensure the pastry cross over by at least 1/2cm then use the tip of a fork to pierce the pastry join to interlock the two layers of pastry
• Cut the log into half for standard sized sausage rolls or into 6 for party sized sausage rolls
• Place the sliced sausage rolls on the prepared tray
• Repeat with the remaining pastry and filling until you have completed
• Brush the top with the additional milk and sprinkle with sesame or poppy seed
• Bake for 25-30 minutes until golden brown
• Allow to cool for at least 10 minutes on the tray before moving to a wire rack to cool completely

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 5 days
• This recipe is freezer friendly either prepared and uncooked OR cooked and ready to reheat & eat and 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.

Asian Inspired Chicken Meatballs

Makes: 30 meatballs or fingers

Ingredients:

• 500g chicken mince
• 1 teaspoon freshly grated ginger
• 2 cloves garlic, finely grated
• 1 tablespoon oyster sauce
• 1 tablespoon sweet chilli sauce
• 1 teaspoon sesame oil
• 2 spring onions, finely chopped
• 1 egg
• 1 cup breadcrumbs

Method:

• Combine all the ingredients in the mixing bowl and use your hands and massage the ingredients through your fingers until very well combined
• Using damp hands and roll 1 tablespoon of mixture into a small ball or finger shape depending on your preference, repeat until all the mixture is use
• Heat a heavy based frying pan over a medium heat and spray with cooking spray, cook the meatballs in 2 batches ensuring you turn them regularly to ensure they are cooked evenly, they will take about 10 minutes to cook
• Alternatively you can oven bake in a preheating 180 degree oven for 20 minutes

Recipe Notes:

• Store in an airtight container for a maximum of 2 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.

Sweet Potato Fritters

Makes: 10-12

Ingredients:

• 500g sweet potato, grated
• 1 small onion, very finely diced
• 2 cloves garlic, finely grated
• 1/2 cup plain flour
• 3 eggs, lightly beaten
• 1 teaspoon onion salt

Method:

• Preheat your oven to 180 degrees Celsius and line a tray with baking paper
• Place all ingredients in a mixing bowl and combine well
• Heat 1 tablespoon of rice bran oil in a heavy based frying pan over medium – high heat and then place 4 egg rings in the base of the pan and spoon the mixture into each egg ring, compacting down until level with the top
• Cook for 4-5 minutes then remove the egg ring and flip the fritter over cooking 4-5 minutes on the other side
• Repeat until all the fritters are cooked.
• Bake the fritters in the preheated oven for 15-20 minutes to allow the sweet potato to cook through and has a soft squishy centre.

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.

Leftover Lunchbox Loaves

Makes: 12

Ingredients:

• 3 cups plain flour
• 1 cup warm water
• 2 teaspoons dried yeast
• 1 tablespoons caster sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2-3 cups of cold leftovers to be used as the filling

Method:

• Place flour in a mixing bowl and make a well in the centre
• In a small mixing bowl add the warm water, dried yeast, caster sugar, baking powder and salt using a whisk or fork to beat well until combined and becomes foamy from the yeast activating
• Pour the yeast mix into the well in the middle of the flour and use a wooden spoon to stir until well combined, use your hands to bring the dough together and knead on a lightly floured clean surface for approximately 8 minutes until the dough is silky smooth
• THERMO COOKING: Place the activated yeast mix into the thermo jug with the flour [Speed 6, 10 seconds] and [Speed 1, 8 minutes]
• Place the dough in a clean bowl, cover with glad wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
• Returning to your dough punch the centre of your dough down to expel any gasses and then turn onto lightly floured surface and knead for another 5 minutes until perfectly smooth then divide into 12 equal portions
• Roll one portion of the dough to approximately 8cm diameter round circle about 1cm thick and place 2 tablespoons of the leftovers in the centre and bring the dough together to enclose the filling pinching edges together to seal, turn the bun over so the seal side is down and shape to a perfect round bun shape and place on a clean plate seal side down
• Repeat with the other 11 portions of the dough until you have 12 little filled loaves
• Place them on a baking tray about 3cm apart, cover with gladwrap and place in a warm place to proof for another 60 minutes
• Preheat your oven to 180 degrees Celsius while you are doing your last proof
• Bake the leftover lunchbox loaves for 30 minutes until golden brown

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 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.

Vegetable Rostis

Makes: approximately 24

Ingredients:

• 4 medium potatoes
• 2 carrots
• 1 parsnip
• 1 small sweet potato
• 4 tablespoons plain flour
• 1/4 cup grated parmesan cheese
• 2 eggs
• 1 teaspoon minced garlic
• Salt & pepper, to taste

Method:

• Grate all the vegetables
• Squeeze out all the moisture from the vegetables one handful at a time
• Stir through all other ingredients with your hands until well combined.
• Add spoonful’s, or your desired size, to a hot frying pan with a bit of oil or canola spray until golden
• Cook for about 2-3 minutes and then flip and cook the other side for the same time until crispy on both sides

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• Any hard root vegetable can be used in this recipe (pumpkin, swede, turnip, beetroot etc.)

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.