Sour Cream & Chives Crackers

Makes: approximately 48 

Ingredients:

• 4 tablespoons butter, melted
• 2 cups plain flour
• 1/2 cup sour cream
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 tablespoon dried chives
• 1 tablespoon powdered milk (optional)
• 1/3 cup ground Parmesan cheese
• 1 1/4 cup milk

Method:

• Preheat an oven to 180 degrees Celsius and line 2 trays with baking paper
• Place all ingredients in a mixing bowl and using a wooden spoon mix until well combined
• Place half the mixture onto one baking tray and spread evenly as thin as possible over the baking paper 
• Bake for 20 minutes
• Remove from the oven and use a pizza cutter to cut into your desired shape and size crackers and flip each cracker over
• Return the tray to the oven and bake for another 5-10 minutes or until the crackers are golden and crispy
• Repeat with the remaining mixture on the second baking sheet
• Bake as per the first tray
• Once baked transfer to a wire rack and cool completely.

Recipe notes:

• Store in an air tight container in a cool dark place for a maximum of 2 weeks
• This recipe is not suitable for the freezer 

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.

Apricot Oat Bars

Makes: 27 bars or 54 bites

Ingredients: 

• 200g chopped dried apricots
• 250ml apricot nectar or apple juice
• 2 tablespoons butter
• 2 cups rolled oats
• 1/2 cup desicated coconut 
• 1 cup plain flour
• 1 egg, lightly beaten
• 1 cup milk

Method:

• Preheat oven to 180 degrees Celsius and prepare a brownie tin by greasing and lining with baking paper 
• Place the dried apricots, juice and butter in a microwave proof container and microwave on high for 2 minutes and mix well
• Combine the oats, coconut and flour in a mixing bowl, combine well then create a well in the centre 
• Add in the egg and the milk and mix well using a wooden spoon
• Lastly add in the warmed apricot mixture and stir until well combined
• Pour the batter evenly into the prepared tin
• Bake for 30 minutes 
• Allow to cool completely in the tin before moving to a wire rack or slicing

Recipe Notes:

• Store in an air right 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.

Beef Stroganoff

Serves: 4

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 1 celery stalk, finely diced
• 4 cloves garlic, finely diced
• 600g rump steak
• 150g button or field mushrooms
• 150g Swiss brown mushrooms
• 1 teaspoon paprika
• 1/2 teaspoon turmeric 
• 1/2 teaspoon dried oregano
• 2 beef stock cubes
• 2 tablespoons plain flour
• 1/2 cup dry white wine (or additional stock)
• 1 cup beef stock 
• 2 tablespoons Worchestershire sauce 
• 1/2 cup sour cream
• 3oog pappardelle pasta

Method:

• Cook the pappardelle pasta as per the instructions on the packet, when cooked keep 1/2 cup of the cooking water before discarding, then return the pasta to the saucepan
• Melt 1 tablespoon of the butter in a heavy based frying pan or saucepan over a medium heat 
• Add in the onion, celery and garlic in and sauté for 3-5 minutes until softened
• Add in the trimmed and finely sliced steak and seal the meat, approximately 2-3 minutes
• Slice the mushrooms and add into the pan and sauté for 2 minutes until the moisture starts releasing from the mushrooms
• Add in the spices, stock cubes, flour and extra tablespoon of plain flour, stir well until the butter is melted and the meat and mushrooms are fully coated in the mixture 
• Add in the Worchestershire, wine, stock and 1/2 cup of the pasta cooking water into the saucepan and simmer stirring regularly for approximately 10 minutes until thick and glossy
• Add in the sour cream and stir through and allow to come up to temperature 
• It will look like there is too much liquid, spoon this extra liquid, approximately 1 to 1 1/2 cups over the pappardelle pasta and mix through so the pasta is well coated in the sauce
• Serve by placing the coated pasta on your plate and then top with the stroganoff.

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.

Paneer Curry

Serves: 4

Ingredients:

• 1 tablespoon rice bran oil
• 1 onion, finely diced
• 1 celery stalk, finely diced 
• 4 cloves garlic, finely diced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 3/4 teaspoon garam masala
• 1/2 teaspoon chilli powder 
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (MMS) approximately 700-800ml
• 200g paneer cheese
• 1 cup frozen peas
• 2 fresh tomatoes, diced 
• 3/4 cup evaporated milk

Method:

• Heat the oil in a heavy based frying pan over a medium high heat
• Sauté the onion, celery and garlic for 2-3 minutes until the onion softens
• Add in the ginger and all the spices and stir well frying off the spices for 1-2 minutes or until aromatic
• Add in the MMS and stir until just boiling
• Add in the paneer cheese that has been diced into 1 – 1.5cm cubes, peas and tomatoes and mix well
• Simmer the curry for 5-10 minutes over a medium low heat
• Stir through the evaporated milk and serve with steamed rice

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed with 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.

Chicken Drumstick Paella

Serves: 4-6

Ingredients:

• 10-12 chicken drumsticks
• 1/4 cup plain flour
• 1 tablespoon paprika
• 2 tablespoons rice bran oil
• 2 chorizos
• 1 large onion
• 3 cloves garlic
• 1 large carrot
• 1 small zucchini
• 1 small green capsicum 
• 1 teaspoon paprika
• 1 teaspoon onion flakes
• 1 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon chilli powder
• 1 1/2 cups white long grain rice
• 1 portion of Mumma’s Magic Sauce (MMS) approximately 700-800ml
• 4 cups beef stock
• 2 fresh tomatoes
• 1 cup frozen peas
• 1 cup water 

Method:

• Preheat your oven to 180 degrees Celsius
• Place the flour and paprika in a later zip lock bag and place the drumsticks on the bag in batches, seal the bag and shake well until all drumsticks are well coated
• Heat the oil in a heavy based large frying pan or a paella pan and brown the drumstick in batches, approximately 2-3 minutes each side until golden
• Place the drumstick in an oven proof dish and roast for 25-30 minutes
• Using the same frying pan add in the sliced chorizos and cook for about 2 minutes each side to brown and to extract all the juices, set aside the chorizo slices once cooked
• Again using the same frying pan using all the remaining juices add in the diced onion and finely diced garlic and sauté for 2-3 minutes until translucent
• Add in the finely diced carrots, zucchini and green capsicum and cook for another 3-5 minutes 
• Combine all the spices together and then add to the frying pan and cook off for 1-2 minutes or until aromatic
• Add in the rice and toss until the rice is coated in the spice mix
• Add in the MMS and the stock and bring to a slow simmer
• Continue to simmer for 15 minutes stirring regularly
• Add in the frozen peas, freshly diced tomatoes and the water
• Continue to simmer until the rice is cooked
• Add in the chorizo and drumsticks back into the paella until they have reheated
• Serve and enjoy.

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.



Tangy Slaw

Serves: 6-8

Ingredients:

• 1/2 wombok cabbage, finely shredded
• 1 bunch spring onions, finely sliced
• 1 large carrot, grated
• 1 red capsicum, thinly sliced
• 1 Apple, peeled and grated

Dressing ingredients:

• 1/3 cup extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1 teaspoon minced garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon lime juice
• 1/2 teaspoon caster sugar

Method:

• Place all the prepared salad ingredients into a salad bowl and mix until well combined
• Place all the dressing ingredients into blender and blend until smooth and creamy
• Pour the dressing over the salad and toss so well coated.

Recipe Notes:

• Store covered in the fridge for a maximum of 4 days
• This recipe is not suitable for the freezer.

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.

White Chocolate Mud Cake

Serves: 8-14 people

Ingredients:

• 300g butter, room temperature chopped
• 300g quality white chocolate
• 2 cups plain flour
• 1 1/4 cups self raising flour
• 1 1/2 cups caster sugar
• 4 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 1/4 cup water

Ganache Ingredients:

• 250g White chocolate
• 125g thickened cream

Method:

• Preheat the oven to 160 degrees Celsius and grease and line both the bottom and sides of a 20-22 springform pan
• Place the butter and water into a saucepan and over a medium heat stir until it has melted
• Turn off the heat then add in the White chocolate and continue to stir until melted and well combined
• In another bowl sift the flours and then using a wooden spoon to stir in the sugars and a pinch of salt until well combined then create a well into the centre 
• Pour in the chocolate mixture, eggs and vanilla into the well then stir with the wooden spoon until well combine
• Pour the batter into the prepared cake tin and bake for 1 hour 30 minutes to 1 hour 40 minutes or until the cake is baked and a cake skewer comes out clean
• Half way through cooking cover the cake with foil to prevent it over browning on the top
• Leave in the tin to cool before moving to a wire rack 
• To prepare the ganache heat the cream in the microwave for 60 seconds then add in 3/4 of the White chocolate. 
• Microwave for another 30 seconds then add in the remaining chocolate and stir well until the chocolate has melted ang the mixture is smooth
• Allow the ganache to cool until it’s thick and glossy and then pour it over the top of the cooled cake and spread evenly over the top and the sides.
• Decorate as you choose or leave with a delicious plain ganache glossy finish 

Recipe Notes:

• Store in an air tight container in the fridge for the maximum of 1 week
• This recipe (un-iced) is freezer friendly to be consumed with 30 days 

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.

Scotch Broth with Vegetables

Serves: 6-8

Ingredients:

• 1.5kg lamb off cuts
• 4 fresh rosemary sprigs
• Salt to taste
• 2 tablespoons apple cider vinegar 
• 1 large onion
• 2 carrots
• 1 celery stalk
• 1 zucchini
• 1 parsnip
• 1 turnip
• 1 swede
• Juice of 1/2 lemon

Method:

• Roast your lamb bones in a preheated 180 degree Celsius oven for 60 minutes
• Place all the bones and the Rosemary into a large slow cooker bowl and cover with water
• Season very generously with salt
• Cook on low for 12-14 hours
• Remove the bones from the broth and if desired return the shredded lamb meat off the bone into the broth 
• Add in the apple cider vinegar and the roughly chopped vegetables 
• Cook on low for 4-6 hours
• Stir through the lemon juice and check for seasoning adding  further salt and pepper to taste.

Recipe Notes:

• Store covered in a 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.

Mini Pea & Feta Fritters

Makes: 12

Ingredients:

• 1 cup frozen minted peas
• 75g feta cheese
• 1 egg
• 1/2 cup wholemeal SR flour
• 1/4 cup milk
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried onion flakes

Method:

• Place the peas in a small saucepan and just cover with water, bring to the boil and then simmer for no longer than 5 minutes
• Drain the peas well and place into a mixing bowl
• Use a fork to squash and mash the peas until they are partially broken down
• Add in the feta cheese and continue to mash the two together until you have a coarse textured mash
• Add in the remaining ingredients and use a spatula or wooden spoon to mix until well combined
• Heat 1 tablespoon of oil in a heavy based saucepan
• Dollop about 1 tablespoon of the fritter batter into the pan, repeat without overcrowding the pan
• Cook for approximately 3-5 minutes until golden and then flip cooking for another 3-5 minutes
• Drain on some paper towel before serving.

Recipe Notes:

• Store covered in the fridge for up to 3 days
• This recipe is freezer friendly to be consumed within 6 months
• Delicious served both hot and cold

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.

Mac n Three Cheese

Serves: 4 entree or side serves

Ingredients:

• 250g macaroni style pasta
• 50g butter
• 2 heaped tablespoons plain flour
• 1 teaspoon chicken stock or 1 chicken stock cube, crumbled
• 1 cup cream
• 2 cups milk
• 1/2 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 125g Camembert cheese, cubed
• Salt and pepper, to taste

Method:

• Cook the pasta as per directions on the packet, before draining remove 1 cup of the pasta water and reserve
• Drain the pasta and set aside
• Melt the butter in a heavy based saucepan over a medium heat
• Add in the flour and chicken stock and whisk until you create a paste and cook out the flour stirring for about 2-3 minutes 
• Add in 1/2 cup cream, 1/2 milk and 1/2 cup of the reserved pasta water and stir until it’s thick and smooth
• Add in the remaining cream and another 1/2 cup milk into the mixture and continue to stir until thigh and smooth
• Add in the last cup of milk and simmer for about 5 minutes until thick and smooth
• Add in all of the cheeses into the sauce and stir until the cheese have melted and the sauce is glossy, if the sauce thickens too much when the cheese melts add in some of the remaining pasta liquid to get the desired consistency 
• Stir the sauce through the cook pasta and serve topped with some fresh chives 

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.