Turkey & Cranberry Meatballs

Makes: approximately 24 (depending on your preferred meatball size)

Ingredients:

• 500g turkey mince
• 1/2 cup dried cranberries, finely chopped
• 1 teaspoon minced garlic
• 1 egg
• 1/2 cup breadcrumbs
• 2 tablespoons plain flour

Method:

• Place all ingredients, except the plain flour into a bowl and use your hands to mix the ingredients ensuring they are well combined
• Roll into small meatballs and very lightly coat in the plain flour
• Add a small amount of rice bran oil into the base of a heavy based frying pan and fry the meatballs off in batches for approximately 10-15 minutes, depending on the size of your meatballs.
• Once they have cooked through remove from the frying pan and repeat the cooking process until they are all cooked
• If you prefer spray the meatballs generously with cooking oil spray and oven bake in 180 degree oven for about 15-20 minutes or until cooked through, please note the time will vary depending on the size of the meatball.

Recipe Notes:

• Store covered for a maximum of 2 days
• This recipe is freezer friendly
• When reheating meatballs from frozen either in the oven or the frying pan ensure there is a little bit of water or stock in the bottom of the pan to help keep the meatballs hydrated

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.

Warm Cheesy Dip with Bread Sticks

Serves: 1-2

Ingredients:

• 1 Phillys mini-tub cream cheese
• mini-tub measure of sour cream
• mini-tub measure of grated cheese
• 1/2 mini-tub measure of finely shredded ham
• Pinch garlic salt
• 1 slice bread

Method:

• Place all ingredients (except bread) into a microwave proof bowl
• Put on high for 60 seconds and mix very well, if not fully melted with a smooth consistency put back in the
  microwave for an additional 15 seconds
• While your dip is cooling, cook the slice of bread in the toaster – cook slightly darker than your normal toast setting.
• Once toasted slice into 1cm bread sticks and serve with the cooled dip.

Recipe Notes:

• The term Mini-tub measure means you use the empty mini-tub from the cream cheese to measure the sour cream, cheese & ham
• You could also use carrot stick, cucumber sticks or even crackers with this dip
• The ham could easily be left and or replaced with other additives of your choice like baby spinach, crumbled feta, finely diced mushrooms etc.
• For a bread sticks alternative you can use 2 ingredient dough to make some flat bread.

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.

Chicken Cold Rolls

Makes: 24

Ingredients:

• 2 chicken breast
• 1 tablespoon minced garlic
• 1 teaspoon onion powder
• 1 teaspoon celery salt
• 1 cup chicken stock
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1/2 teaspoon fish sauce
• 50g dried vermicelli rice noodles
• 24 x 16cm rice paper discs
• 1 carrot, finely julienne
• 1 cucumber, finely julienne
• 1/2 cup bean sprouts
• 1 cup shredded fresh coriander, stems included

Dipping Sauce Ingredients:

• 2 tablespoons sweet chilli sauce
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 teaspoon rice wine vinegar (optional)

Method:

• Place the chicken, minced garlic, onion powder, celery salt and chicken stock in the slow cooker and cook the chicken on LOW for 3-4 hours or HIGH for 2 hours
• When the chicken is cooked through and tender use 2 forks to shred the chicken
• Pour the chicken and the juices into a mixing bowl, add in the sesame oil, soy sauce and fish sauce to the chicken and stir until well combined, set aside while you prepare the remaining fillings
• Place your vermicelli rice noodles in a heat proof bowl and cover with boiling water and allow to sit for 15 minutes until soft and translucent, drain and set aside to cool
• Finely julienne your carrots and cucumber and get your bean sprouts and coriander ready
• To set up your rolling station have a clean and wet tea towel folded in half directly in front of you, you will need a shallow container that is big enough to fit the entire rice paper disc in flat filled with about 3cm of water and all the fillings within arms reach
• Soak your first rice paper disc in the water for 30 seconds and then gently place on the wet tea towel immediately flattening out all edges, place your next rice paper disc in the soaking water while you fill the one you are working with
• Place a generous pinch of the vermicelli noodle about 2cm in from one end and then top with about 1 tablespoon of the shredded chicken, 4-6 julienne pieces of carrot and cucumber, a couple of bean sprouts then top with a generous amount of coriander ensuring leaves are at both ends of the filling
• Gently grab the 2cm piece and fold it over the fillings trying to pull it all in to encase it tightly and then 1/4 roll the fillings
• Pinch in both the sides on fold the sides in slightly angled inwards to ensure you get a smooth and even roll
• Continue to roll the cold roll until you have fully rolled
• Place in an air tight container and continue the rolling process until you have run out of ingredients
• When placing the cold rolls in the container ensure there is a gap between each cold roll of approximately 1/2cm as if you place them next to each other they will tear when taking them out of the container.  If you need to do another layer of cold rolls on top place a piece of baking paper between the layers.
• To make the dipping sauce, place the ingredients into a small mixing bowl and stir until well combined.

Recipe Notes:

• To be stored in an airtight container as described above for a maximum of 3 days
• This recipe is not freezer friendly
• Instead of SC pulling your chicken you can replace with left over roast chicken or even store bought rotisserie chicken.

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 Cakes

Makes: approximately 20

Ingredients:

• 2 cups sweet mashed potato
• 1/2 cup plain wholemeal flour
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 teaspoon celery salt
• 1/2 teaspoon onion powder
• 2 tablespoons natural yoghurt
• 1 egg

Method:

• Mix in the flour, spices, salt, egg and yogurt together and then stir in the mashed sweet potato until well
  combined
• Heat 1 tablespoon rice bran oil in a large heavy based non-stick frying pan, then add in 2 spoonful of the mixture and flatten
• Cook for about 2 minutes on each side, or until golden and crispy.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• Suitable to be frozen in single serve portions to put in lunchboxes

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.

Tuna & Corn Dip

Ingredients:

• 250g cream cheese
• 400g creamed corn
• 185g tuna in springwater, drained and crumbled

Method:

• Heat the cream cheese in a small microwave safe dish for 45 seconds or until softened and mixable
• Add the creamed corn and the tuna and mix until well combined.

Recipe Notes:

• Store in airtight container in the fridge for a maximum of 7 days
• Also a great filling for sandwiches, scrolls and wraps or on toast

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.

Zucchini Fries

Serves: 4-6

Ingredients:

• 2 zucchinis
• 1 egg white
• 1/4 cup milk
• 1/2 cup grated parmesan cheese
• 1/2 cup seasoned breadcrumbs
• Rice bran oil cooking spray

Method:

• Preheat oven to 220 degrees Celsius and line a baking tray with baking paper
• Cut zucchini into fries/chip shaped sticks
• Whisk an egg white in a small bowl, and add milk
• Put your grated parmesan into the food processer and whizz until fine like breadcrumbs the mix well with the breadcrumbs in a separate bowl
• Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture
• Place the coated zucchini fried evenly on the baking tray and spray generously with cooking spray
• Bake for 25–30 minutes or until golden brown.

Recipe Notes:

• Store covered in the fridge for no longer than 3 days, however best served fresh
• 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.

Veggie Muffins

Makes: 12-15

Ingredients:

• 1 cup SR flour
• 1 cup wholemeal SR flour
• 1/2 teaspoon baking powder
• 3 cups mixed vegetables and fresh herbs (see recipe notes)
• 1 cup grated cheese
• 3 eggs
• 50g butter, melted

Method:

• Preheat oven to 180 degrees Celsius and either grease your muffin tray or line with muffin cups
• Mix the flours, baking powder, vegetable mix and cheese and stir well in a large mixing bowl
• Whisk in another bowl the 3 eggs with the cooled melted butter and fold through the flour veggies mix until well combined
• Divide the mixture evenly between the prepared muffin trays
• Bake for 25-30 minutes until golden on top and a cake skewer comes out clean.

Recipe Notes:

• The 3 cups of vegetables and fresh herbs can be any combination that you desired either finely diced, grated or shredded as appropriate
• Picture shown has; grated carrot, pumpkin, parsnip, apple and cauliflower stem with finely diced red onion, celery, red capsicum and tomato with finely shredded baby spinach, flat leaf parsley and basil
• Store in an airtight container below 27 degrees for no longer than 5 days
• This recipe is freezer friendly
• Wrap in single serve as delicious and healthy lunchbox filler.

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.

 
Quinoa Crackers

Makes: approximately 48

Ingredients:

• 1/2 cup arrowroot flour
• 3/4 cup wholemeal plain flour
• 1/2 cup quinoa
• 1/2 cup water
• 1/4 cup olive oil
• 1 tablespoon chia seeds
• 1 tablespoon sesame seeds
• 1/2 teaspoon salt
• Big pinch of sugar

Method:

• Preheat oven to 180 degrees Celsius (170 degrees Celsius for fan forced oven) and line two baking sheets with baking paper
• Combine all dry ingredients and mix well and create a well in the middle
• Pour the oil and water into the well and use a butter knife to mix the ingredients together until you have a nice soft dough
• Turn the dough onto a clean lightly floured bench and knee until it’s a smooth ball
• Halve the dough
• Place the first half into one of the lines baking tray, place another piece of baking paper over the top and roll the dough out to the size of the tray or until it’s about 1-2mm thick
• Use a pizza cutter or a sharp knife to cut the rolled dough into the desired shaped and size of the crackers you are after
• Repeat with the second portion of dough
• Bake for 15-25 minutes or until golden, cooking time will vary with the thickness of the cracker.

Recipe Notes:

• Store in an air tight container in the pantry for up to a week
• The dough is freezer friendly however the cooked crackers are not freezer friendly
• Delicious served with any of the C4K Kitchen dips as shown below with the C4K Kitchen’s Mushroom Paste

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.

Pumpkin and Cherry Tomato Mini Quiches

Makes: 36

Ingredients:

• 3 sheets frozen shortcrust pastry, defrosted
• 100g pumpkin, finely diced
• 1 punnet cherry tomatoes, diced
• 1 cup grated cheese
• 3/4 cup wholemeal plain flour
• 6 eggs
• 1/2 cup milk

Method:

• Preheat the oven to 180 degrees Celsius
• Place all the ingredients except eggs and milk into a large mixing bowl and mix well
• In a separate mixing bowl crack all the eggs and add the milk and 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.

Montreal Bagels

Makes: 12

Ingredients:

• 1 1/2 cups water
• 2 tablespoons sugar
• 3 tablespoons canola oil
• 8g dried yeast
• 1 small egg, lightly beaten
• 1 tablespoon powdered milk
• 4 1/2 cups white bread flour
• 1 teaspoon salt
• 1/2 cup sesame or poppy seeds
• 6 litres of water
• 1/3 cup honey

Method:

• In a large bowl stir together the warm water, sugar, oil, yeast, egg and powdered milk, allow to sit for 2 minutes until the yeast starts to activate by bubbling on the surface
• Stir in the salt and 1 cup of the flour and mix well
• Gradually add in more flour until it is enough to make a soft dough
• Knead the dough for 10-12 minutes adding extra flour as needed
• When the dough is firm and smooth cover with the inverted bowl and sit for 10-20 minutes
• Divide the dough into 12 equal portions, keep the portions you are not working with under the inverted bowl
• Roll the portion of dough into a 20-25cm rope and curl the rope around your hand to make a bagel shape, dab your finger in some water and touch each end of the rope and seal the dough but pushing together and twisting slightly and place of a lightly floured clean and dry surface
• Repeat for the other 11 portions
• Cover the bagels loosely with glad wrap and allow to rise for 30-40 minutes
• Preheat your oven to 220 degrees Celsius (200 degrees Celsius for fan forced) and line two baking trays with baking paper
• Fill a stock pot with the water and add the honey and bring to the boil
• When boiling drop 2 bagels in for 45 seconds, flip the bagels over and leave in the pot for another 45 seconds.
• Remove and drain by sitting on a clean tea towel, sprinkle both sides liberally with sesame/poppy seeds and place on the baking tray
• Repeat will all the bagels
• Bake for 20 minutes, turning them once 10 minutes into the cooking process

Thermo-cooking method:

• In a large bowl stir together the warm water, sugar, oil, yeast, egg and powdered milk [Speed 2, 37 degrees, 20 seconds]
• Allow to sit for 2 minutes until the yeast starts to activate by bubbling on the surface
• Stir in the salt and 2 cup of the flour [Speed 6, 10 seconds]
• Add in another 2 cups of flour [Speed 6, 10 seconds]
• Add in 1/2 cup of flour [Speed 1, 10 minutes]
• Remove the dough from the jug and lightly knead to bring together and cover with an inverted bowl and sit for 10-20 minutes
• Divide the dough into 12 equal portions, keep the portions you are not working with under the inverted bowl
• Roll the portion of dough into a 20-25cm rope and curl the rope around your hand to make a bagel shape, dab your finger in some water and touch each end of the rope and seal the dough but pushing together and twisting slightly and place of a lightly floured clean and dry surface
• Repeat for the other 11 portions
• Cover the bagels loosely with glad wrap and allow to rise for 30-40 minutes
• Preheat your oven to 220 degrees Celsius (200 degrees Celsius for fan forced) and line two baking trays with baking paper
• Fill a stock pot with the water and add the honey and bring to the boil
• When boiling drop 2 bagels in for 45 seconds, flip the bagels over and leave in the pot for another 45 seconds.
• Remove and drain by sitting on a clean tea towel, sprinkle both sides liberally with sesame/poppy seeds and place on the baking tray
• Repeat will all the bagels
• Bake for 20 minutes, turning them once 10 minutes into the cooking process

Recipe Notes:

• This recipe is based on the following recipe however I have altered as I am incapable of following a recipe:
  http://www.food.com/recipe/montreal-bagels-35261
• Store in an airtight container for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months

Different ways to serve your bagels:

Straight out of the oven with butter

Classic Cream Cheese

Pulled pork with gravy

Cream cheese, bacon and tomato

Crispy bacon and BBQ sauce

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.