Roast Eggplant Dip

Ingredients:

• 1 large or 2 small eggplants
• 1 tablespoon tahini
• 2 teaspoons extra virgin olive oil
• 1 teaspoon fresh lemon juice
• Salt & pepper, to taste

Method:

• Preheat the oven to 180 degree, spray the eggplant(s) liberally with rice brand oil cooking spray and pierce the skin with a fork about 6 times evenly over the eggplant(s) surface and place them directly on the oven rack
• Roast for about 20 minutes, then turn the eggplant(s) over then roast for another 20 minutes
• Remove from the oven, allow to cool slightly then put in a plastic zip lock bag then set aside for 15 minutes
• Peel of all the skin from the eggplant(s) and diced the roasted flesh
• Place the roasted flesh and all other ingredients in a food processor or thermo cooking device, blitz until silky smooth [Speed 6, 10 seconds]
• Keep in the fridge until you are ready to serve.

Recipe Notes:

• Store in an airtight container in the fridge for a 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.

Roast Capsicum Dip

Ingredients:

• 3 large red capsicums
• 125g cream cheese, softened
• 1 teaspoon minced garlic
• Salt & pepper, to taste

Method:

• Preheat oven to 200°C, place the capsicum on a baking tray and roast, turning occasionally until the skin is charred and blistered
• Remove from the oven, sit for a couple minutes to cool slightly then place in a zip lock bag and set aside for 10 minutes
• Remove the capsicum from the bag and peel the skin and remove the stem and seeds, they can be thrown out, do no rinse the flesh as it will ruins the flavour
• Place capsicum, cream cheese, garlic and salt and pepper in a food processor or thermos cooking until and process until smooth [Speed 6; 10 seconds]
• Keep in the fridge until you are ready to serve.

Recipe Notes:

• Store covered in the fridge for a 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.

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.

Turkey Meatloaf

Serves: 4-6

Ingredients:

• 500g turkey mince
• 1 onion, peeled and quartered
• 1 zucchini, roughly chopped
• 1 red capsicum, roughly chopped
• 1 tablespoon minced garlic
• 1 teaspoon chicken stock powder
• 2 eggs
• 1 cup panko breadcrumbs or C4K Kitchen’s Fresh Breadcrumbs

Method:

• Preheat your oven to 180 degrees Celsius and line a loaf tin with baking paper
• Place the onion, zucchini and capsicum in a food processor and blend until rice like texture, remove and place in a mixing bowl
• Add in the remaining ingredients and use your hands to mix the ingredients together.
• Place the meatloaf mixture into the prepared tin compacting well
• Cover the top loosely with alfoil and bake for 30 minutes in the oven
• Remove the alfoil and bake for another 30 minutes
• All to sit for 10 minutes before removing from the tin and slicing.

Thermo-Cooking Method:

• Preheat your oven to 180 degrees Celsius and line a loaf tin with baking paper
• Place the onion, zucchini and red capsicum in the jug, Speed 5, 5 second
• Place all remaining ingredients into the jug, Speed 2, 30 second
• Place the meatloaf mixture into the prepared tin compacting well
• Cover the top loosely with alfoil and bake for 30 minutes in the oven
• Remove the alfoil and bake for another 30 minutes
• All to sit for 10 minutes before removing from the tin and slicing.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 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.

Chelsea Buns

Makes: 9-12, depends on the size you want

Ingredients:

• 350g plain flours
• 50g sugar
• pinch salt
• 10g dry yeast
• 50g butter, cubed
• 1 egg, lightly beaten
• 100ml lukewarm milk
• 50ml lukewarm water
• 150g mixed dried fruit or sultanas
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3 tablespoons C4K Kitchen’s Raspberry Chia Jam
• 1 tablespoon honey

Icing Ingredients:

• 125g butter
• 1/2 cup icing sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons boiling water
• 1 tablespoon room temperature water

Method:

• Mix flour sugar, salt and yeast in a large mixing bowl and use your fingertips to rub the butter in, then add in the fruit and spiced and stir through well
• Continue to mix while you stir through the egg and milk into the dry ingredients.
• Add the water as necessary to form a smooth dough
• Knead the dough for 10 minutes until smooth and elastic. Cover the bowl with greased plastic wrap and leave in a warm place to rise for 30-45 minutes
• Knock down the dough and roll out to 30 x 25cm rectangle and evenly spread the jam over the dough
• Loosely roll the dough and cut into 9-12 equal portions and arrange the scrolls laying with scroll upwards on 2 baking trays lined with baking paper
• Covered with glad wrap and leave to rise for 30-45 minutes
• Preheat the oven to 190 degrees Celsius (170 degrees Celsius for fan forced)
• Bake for 20 minutes until golden
• Remove from the oven and immediately brush with honey to give them a delicious glaze.
• To make the frosting, mix the warm and room temperature water and set aside
• Cream the softened butter and icing sugar together until light, pale and fluffy and then beat in the vanilla.
• Gradually add the warm water, one teaspoon at a time beating very well between additions until you have your desired consistency
• Either spoon or pipe on top of your buns for a deliciously frosted Chelsea bun

Recipe Notes:

• Store in an airtight container below 27 degrees 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.

Fruit Filled Cereal Bars

Makes: 24

Ingredients:

• 100g rolled oats
• 100g unprocessed bran
• 40g coconut flour
• 200g plain flour
• 1 teaspoon baking powder
• 30g coconut sugar
• 3 eggs
• 140g butter
• 1 teaspoon vanilla essence
• 1 tablespoon honey

• 6 apples
• 2 tablespoons C4K Kitchen’s Raspberry Chia Jam (optional)
• 1 tablespoon chia seeds

Method:

• Place the oats and bran in a food processor and process until it resembles a coarse flour like texture.
• Add in both flours and the baking powder and process for a further 10 seconds until well combined, set this mixture aside until later.
• Using your electric beaters to cream together the butter and sugar until white and fluffy, approximately 3-5 minutes
• Add in the eggs one at a time ensure fully combined before adding in the next egg followed by the vanilla and the honey until well combined
• Gradually add in the dry mixture ensuring well combined before adding in more and scraping down the side of the bowl with a spatula regularly
• Once all of the dry mixture has been added it should stick together when squash between your fingers
• Turn the dough out onto a lightly floured clean surface and knead the dough gently to bring together
• Wrap the dough in an air tight glad wrap ball and place in the fridge while you prepare the filling.
• To prepare the filling – peel, core and dice the apples and place in a small saucepan with a tablespoon of water and simmer for 10-15 minutes until soft, mash the apples using a fork and stir through the C4K Kitchen’s Raspberry Chia Jam and the chia seeds and set aside until you are ready to start constructing the bars
• Preheat your oven to 170 degrees Celsius (150 degrees Celsius for fan forced oven) and line 2 baking trays with baking paper.
• Separate your dough into 4 portions to make it easier to work with and use your rolling pin on a lightly floured surface to roll the dough out into a rectangle shape about 8cm wide and about 1/2cm thick
• Use a pizza cutter to cut off the excess on all 4 sides to have 1 large skinny rectangle and then use your pizza cutter to cut 6 equal sections
• Place 1 tablespoon of the filling onto of the dough sections about 1/3 across and then fold the dough over, use your fingers to seal the 2 sections of dough together and use your pizza cutter to slice the smallest amount off the join for an even finish
• Repeat this for the other 5 dough sections and then repeat with the other 3 sections of dough until you have 24 fruit filled bars
• Place the fruit filled bars evenly on the prepared baking tray and then bake in the preheated oven for approximately 17 minutes until golden
• Allow to cool on the tray for about 5 minutes before moving to a wire rack to completely cool.

Thermo-cooking method:

• Add oats and bran into the jug, Speed 9; 20 seconds
• Add both flours and the baking powder, Speed 6; 5 seconds
• Set aside
• Reuse jug as is to cream butter, vanilla and sugar, Speed 6; 30 seconds.  Scrape down the side with a spatula, Speed 6; 30 seconds.
• Add in eggs and honey, Speed 3; 30 seconds
• Remove the cap from the lid and set the device Speed 2; 3 minutes, gradually add in the dry ingredients until well combined
• Finally knead your dough – Speed 6; 30 second, after 10 seconds gradually reduce the speed to 1
• The dough is ready when it sticks together when squash between your fingers
• Turn the dough out onto a lightly floured clean surface and roll into a ball
• Wrap the dough in an air tight glad wrap ball and place in the fridge while you prepare the filling.
• Reuse the jug as is, place the apples into the jug, Speed 1, 100 degrees, 15 minutes
• Process the apple (Speed 6; 10 seconds, scrape down the side of the bowl, Speed 6;10 seconds)
• Add in the C4K Kitchen’s Raspberry Chia Jam and chia seed (Speed 1; 10 second)
• The filling is now ready for you to construct your fruit filled bars
• Preheat your oven to 170 degrees Celsius (150 degrees Celsius for fan forced oven) and line 2 baking trays with baking paper.
• Separate your dough into 4 portions to make it easier to work with and use your rolling pin on a lightly floured surface to roll the dough out into a rectangle shape about 8cm wide and about 1/2cm thick
• Use a pizza cutter to cut off the excess on all 4 sides to have 1 large skinny rectangle and then use your pizza cutter to cut 6 equal sections
• Place 1 tablespoon of the filling onto of the dough sections about 1/3 across and then fold the dough over, use your fingers to seal the 2 sections of dough together and use your pizza cutter to slice the smallest amount off the join for an even finish
• Repeat this for the other 5 dough sections and then repeat with the other 3 sections of dough until you have 24 fruit filled bars
• Place the fruit filled bars evenly on the prepared baking tray and then bake in the preheated oven for approximately 17 minutes until golden
• Allow to cool on the tray for about 5 minutes before moving to a wire rack to completely cool.

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 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.

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.

Honey Oat Muesli Bars/Balls

Makes: approximately 24 bars or balls, depending on final size

Ingredients:

• 1 1/2 cups toasted muesli
• 3/4 cup dried fruit
• 1/2 cup desicatted coconut
• 1/4 cup honey or rice malt syrup
• 50g butter, melted

Method:

• Process muesli, dried fruit and coconut in a food processor until finely chopped
• Using a thermo-cooking unit (Speed 10; 6 seconds then scrape down the side with a spatula, Speed 6; 10 seconds)
• Add the honey and butter and process until the mixture is very finely chopped and holds together when squeezed
• Using a thermo-cooking unit (Speed 4; 10 seconds)

To make balls

• Roll tablespoonful of the muesli mixture into balls. Place on a lined tray
• Place in the fridge for 30 minutes or until set.

To make bars

• Line a small square container with glad wrap and spread the mixture out evenly across the container and push down firmly
• Place in the fridge overnight and use a sharp knife to cut into small muesli bars

Recipe Notes:

• For a dairy free alternative use coconut oil or Nuttalex instead of butter.
• Store in an airtight container in the fridge for a maximum of 7 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.

Gluten Free Thai Fish Cakes

Makes: approximately 12

Ingredients:

• 600g white fish fillets, roughly chopped
• 1/2 cup frozen green beans
• 1 1/2 tablespoons red curry paste
• 2 1/2 tablespoon rice flour
• 1 teaspoon sugar (optional)
• 1 egg
• Juice of 1 lime
• 1 teaspoon minced garlic
• 1/2 teaspoon fresh grated ginger
• 1 teaspoon fish sauce

Method:

• Place the roughly chopped fish fillets and the frozen beans into a food processor and pulse a couple times to break the two ingredients down
• Place all other ingredients into the food processor and blend for 30 seconds until well combined and the mixtures is starting to come together
• Heat a heavy based frying pan with a small amount of rice bran or sesame oil and place dollops of the mixture (about 2 tablespoons in size) and cook on 1 side for about 4 minutes until golden brown
• Flip the fish cake and cook the other side for another 4 minutes until golden and until the fish cakes are cooked through.

Recipe Notes:

• Store covered in the fridge 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.

Fresh Breadcrumbs

Makes: approximately 3 cups

Ingredients:

• 8 slices of minimum 1 day old bread
• 1 tablespoon mixed herbs
• 1 teaspoon garlic powder
• 1 teaspoon chicken or vegetable stock powder

Method:

• Toast all 8 slices of bread and allow to cool
• Place the bread into a food processor with all other ingredients and blend in the food processor until you get a thick breadcrumb texture.
• Thermo cooking devices (Speed 10, 6 second then Speed 6, 10 second)

Recipe Notes:

• Store in an airtight container or zip lock bag for a maximum of 7 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.