Braised Steak & Onion

Serves: 4

Ingredients:

• 700g rump steak
• 2 tablespoons butter
• 2 large onions, sliced
• 1 stalk celery, finely sliced
• 4 garlic cloves, finely diced
• 50g butter
• 2 beef stock cubes
• 2 tablespoons of Worchestershire sauce
• 1/4 cup plain flour

Method:

• Use your meat tenderiser to flatten the meat into even sizes pieces then cut into medallion sized pieces
• Brown off and seal the steak in batches 
• Set the steak aside and melt the 2 tablespoons of butter in the same frying pan and sauté the onion and garlic until translucent, approximately 5 minutes
• Add in the remaining ingredients and continue to stir cooking out the flour for 3-5 minutes
• Gradually add water into the mix 1 cup at a time stirring until smooth before adding more
• After 2 cups of water add in 1/2 cup increments
• Continue to add water until you get your desired consistency 
• Add the steak bacon into the frying pan and simmer for about 5 minutes to warm the steak through, if you prefer medium- well done steak cook for an additional 3-5 minutes to continue to cook the steak through
• Picture shows served with potato cakes and grilled asparagus

Recipe Notes:

• Store covered 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.

Gluten Free Potato Cakes

Makes: 10

Ingredients;

• 500g potato
• 3 spring onion, finely sliced
• 2 cloves garlic, finely diced
• 1 egg, lightly beaten
• 2 tablespoons arrowroot flour

Method:

• Pierce the potato skins all over with a fork
• Microwave the potatoes on high for 4-5 minutes to partial cook the potatoes
• Grate the half cooked potatoes, skins included
• Stir through the remaining ingredients until well combined
• Place 4 progressed egg rings in a lightly oiled frying pan and place about 2 tablespoons of mixture into each egg ring and flatten down 
• Cook for about 4-5 minutes or until lightly golden, remove the egg ring and then flip the potato cake
• Cook on the other side for 4-5 minutes or until golden
• Serve warm or also delicious cold as a lunchbox variation

Recipe Notes:

• Store in an air tight container for a maximum of 3 days
• Once cooked 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.

Chicken Pot Pies & Pot Pie PillowsServes: 6

Ingredients:

• 3-6 frozen puff pastry sheets, defrosted
• 250g light cream cheese
• 300ml light sour cream
• 4 cloves garlic, finely chopped
• 2 chicken breasts
• 1 leek, finely sliced
• 150g diced bacon 
• 6 mushrooms, halved and sliced
• 1 cup baby spinach, roughly chopped 

Method:

• Preheat the oven to 180 degrees Celsius
• Place the cream cheese, sour cream and garlic in a microwave friendly mixing bowl and microwave on high for 60-90 seconds until the cream cheese softens and you can stir the base together 
• Slice the chicken into evenly sliced  thin strip
• Add the chicken to the creamy base along with with the leek, bacon, mushroom & baby spinach and mix throughly until well combined
• To make traditional pot pies fill oven proof individual serve ramekins and then cut puff pastry rings the same size as the outer ramekin circle and push the lid down onto of the pie mixture  
• To make the pot pie pillows cut a sheet of the pastry sheet in half horizontally and place about 3/4 cup of the mixture onto half of the puff pastry piece leaving around 1cm gap around the edge. Fold the pastry over and then seal the remaining 3 sides using the tip of a fork
• Brush the top of both types of pot pies with an egg wash glaze
• Bake in the preheated oven for 30 minutes 

Recipes Notes:

• Store in the fridge for a maximum of 2 days
• This recipe is freezer friendly either cooked or uncooked depending on your personal preference
• Other delicious filling to include into this base recipe are; cherry tomatoes, sub-dried tomatoes, asparagus, creamed corn or broccoli 

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.

Brunch Quiche

Makes 1 x 20cm quiche & 9 mini quiches

Ingredients:

• 1 sheet frozen shortcrust pastry
• 1 cup grated cheese
• 150g diced bacon pieces
• 5 mushrooms, halved and sliced
• 1 onion, finely diced 
• 1 cup shredded baby spinach
• 1 punnet cherry tomatoes, quartered
• 1 tablespoon minced garlic
• 1 cup cream
• 9 eggs, lightly beaten
• Salt & pepper, to taste
• 1/2 cup SR flour

Method:

• Preheat oven to 180 degrees Celcius and pre-grease a quiche or tart tin and a muffin tray
• Roll out the defrosted pastry sheet until it’s large enough to cover the base of the quiche tin and cut of excess pastry
• Line the pastry shell with baking paper then fill the baking paper with baking beads and blind bake the pastry shell for 15 minutes
• Prepare the  filling by combining all ingredients, except the SR Flour and mix until well combined 
• Pour the filling until level with the pastry shell edge and return to the oven and bake for another 30-40 minutes or until golden and set
• Add the flour into the remaining filling and pour the filling into the pre-prepared muffin tray and bake for 20-25 minutes
• Allow to cool slightly and serve or cool completely and serve chilled

Recipe Notes:

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

Cream of Chicken Soup

Serves: 4

Ingredients:

• 3 cups chicken stock
• 1 large chicken breast
• 75g butter
• 1 leek
• 1 celery stalk
• 1 large carrot
• 1 zucchini
• 2 medium potatoes
• 1 small sweet potato
• 3 cloves garlic
• 1/3 cup plain flour
• 1 cup cream

Method:

• Pour the stock into a heavy based soup saucepan with a lid and bring to the stock to the boil
• Chop the chicken breast into roughly 4 even sized pieces then place into the stock
• Place the lid on the saucepan and reduce to a gentle simmer and cook the chicken for 10 minutes
• While the chicken is cooking finely dice all the vegetables into even portions
• Remove the chicken and set aide to cool slightly
• Pour the liquid into a heat proof container and set aside
• Using the now empty soup saucepan place the butter and melt
• Add in add the vegetables and stir until coated with the melted butter, replace the lid on the saucepan and cook over a medium heat for about 7-9 minutes, stirring regularly, or until the vegetables have started to soften 
• Add in the flour and stir through the vegetable mix until all coated and cook through for a couple minutes to cook out the flour taste 
• Pour in 1/2 cup of cream and 1/2 cup of the reserved liquid and stir through until smooth
• Add in the remaining cream and another 1/2 cup of the reserved liquid and stir until smooth
• Gradually add in the remaining reserved liquid until you get to your desired soup consistency 
• Dice the chicken and stir though
• Simmer the soup on a very low temperature for roughly 5 minutes until the chicken heats through
• Serve and enjoy.

Recipe Notes:

• Store in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months
• Do not throw out any unused reserved liquid, it can be used as a stock for another dish.

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



Homemade Oven Cleaner

Ingredients:

• 1/4 cup dishwashing liquid
• 1/2 cup baking soda
• 1/4 cup lemon juice
• 2 tablespoons white vinegar 

Method:

• Heat oven to 100 degrees Celsius and allow to cool until it’s at a temperature you’re comfortable working in
• Remove the racks and side rails
• Use a green fabric scourer and warm soapy water to rub over the surfaces, rinsing regularly in hot water
• Mix the ingredients to a thick paste and spread oven the oven surfaces and allow to sit for a minimum of 2 hours but for best results 4 hours
• Get a bucket of warm soapy water and use a fabric scourer the wipe away the cleaning mix, scrubbing where necessary for tough patches
• Get a fresh batch of hot water with 1 tablespoon vinegar and 1 tablespoon lemon juice to wipe over all the surfaces with a chux and then wipe dry with a paper towel.
• Enjoy baking a delicious C4K recipe in your beautiful freshly cleaned oven.

Slow Braised Beef Cheeks

Serves: 4

Ingredients:

• 4 beef cheeks
• 1/4 cup arrowroot flour
• 1 portion of C4K Kitchen’s French Onion Soup Mix
• 1 large onion, roughly chopped
• 1 stalk celery, finely diced
• 250g mushrooms, sliced
• 6 cloves garlic, finely diced
• 2 beef stock cubes
• 3/4 cup dry white wine
• 3/4 cup water
• 1 bay leaf

Method:

• Mix the French onion soup mix and the arrowroot flour together
• Coat each beef cheek fully in the mixture and in a hot frying pan brown off the beef cheeks on both sides
• Place the onions, celery, garlic, mushrooms, crumbled stock cubes, bay leaf and the remaining soup/flour mix in the base of the slow cooker
• Place the browned cheeks on top of the veggie mix
• Pour the wine and water over the beef
• Cook on LOW for 8’hours or HIGH for 4 hours

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• This recipe you MUST brown the beef cheeks or they will not hold their shape and will fall apart
• Leftover (good luck having any left overs) make a delicious pie filling.

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.

Cheese Filled Meatballs in MMS

Makes: 14 meatballs

Ingredients:

• 500g beef mince
• 1 teaspoon garlic salt
• 1 egg
• 1/2 cup seasoned breadcrumbs
• 14 cubes of cheese (approximately 3/4cm square)
• 1 tablespoon rice bran oil
• 1 portion of C4K Kitchen’s Mummas Magic Sauce
• 2 teaspoons mixed herbs
• 1 tablespoon minced garlic

Method:

• Mix the mince, garlic salt, egg and breadcrumbs together between your fingers under well combined
• Pinch off about 1 tablespoon mixture and flatten in damp hands
• Place the cube of cheese in the middle then top the cube of cheese with enough of the meat mixture to just cover the top of the cheese cube
• Use your hands to completely wrap the beef mixture around the cube of cheese
• Dampen your hands and roll the meatball for about 30 seconds so it’s smooth all over and the cheese is well sealed
• Repeat until all meatballs are prepared
• Heat the oil in the base of a heavy based frying pan browning off and sealing the meatballs
• Add in the MMS, garlic and mixed herbs and gently stir
• Simmer for 15-20 minutes
• Serve with your choice of pasta

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.

This post has been brought to you by Nuffnang and Ocean Spray. Please click here for further information

I have been selected to trial and provide my review on Ocean Spray’ new additional added to their Low Sugar range of fruit drinks  The Low Sugar Cranberry Fruit Drink.  While I was skeptical about actually trying the product as I don’t like Cranberry Juice, Cranberry Sauce or even Cranberry Cocktail mix, I thought I will go ahead anyway and all I can do it provide my feedback on the product.

As a part of my new years resolution to get myself healthier a key part of that is to reduce the amount of soft drinks I consume and to increase my water intake, and let me tell you – unless water is ice cold I just can’t handle water  So the idea of this being a healthier alternative to soft drink, actually 10 calories per serve and sweetened with Stevia, being a natural sweetener as opposed to artificial sweetener had my interests pegged. I compared the nutritional panel from the Low Sugar Cranberry Drink, Long life apple juice and coke

Just a small difference *cough cough* This product has 5 calories per 100 ml in comparison to the apple juice of 47 calories per 100ml and Coke with 43 calories per 100ml.  Given than an average glass of juice or coke is well over 100ml that is a lot of calories going into my body that I don’t even consider.

So I was excited to taste, pour myself a glass and quiet frankly spat it out again.  Not the best start, I then thought I will try again this time I will have the juice chilled.  So after it has been in the fridge for a couple hours and I serve poured over ice with a sliced fresh strawberry in my glass I cautiously tried again.

Um hello..where has this drink been all my life!! With the right balance of fruitness, sweetness and bitterness when ice cold this drink was so delicious and so very refreshing as well. I was pleasantly surprised.

I then wondered what other innovative ways I could use this Cranberry drink.  I know that C4Kers have recently been asking on #membermondays for breakfast smoothies which have always been a struggle for me given that the density and quantity of milk included in a smoothie just doesn’t agree with me. I had a stroke of genius and thought I would try a breakfast smoothie using the Low Sugar Cranberry Drink as a base.

Ocean Spray Berry Oat Smoothie

• 3/4 cup Ocean Spray Low Sugar Cranberry Drink
• 3/4 cup frozen raspberries
• 1/2 cup ground rolled oats
• 1/4 cup natural yoghurt
• 1 tablespoon honey

Place all ingredients into a bullet style blenders and blitz until smooth and creamy.

Did I say I had a stroke of genius, I sure did alright. For me this smoothie was the perfect balance between texture, flavour and substance.  I can see this being a daily regular, especially on work days where I can blend it up and have in the car on my way to work.

So since I was having so much luck with successful drinks, I thought I will stick with the drinks and since today is Valentines Day and the Low Sugar Cranberry Drink is the perfect colour for a bit of lurveeee, I thought with dinner tonight I will serve up a selection of different drink mixes to the table.  While I tried them all and will definitely have them all again my favourite was definitely the Cosmo…now I just need to get myself to the shops to buy myself a fancy martini style cocktail glass for complete perfection.

Cosmo

• 30ml vodka
• 15ml cointreu
• Juice from 1/2 lime
• 45ml Low Sugar Cranberry Drink

Place all ingredients into a cocktail shaker filled with ice and mix well

Cranberry Slushie

• 30ml vodka
• 120ml Low Sugar Cranberry Drink
• 120ml Lemonade
• 6 ice cubes

Place all ingredients into a bullet style blender and blitz until you have a perfect slushie consistency.  Serve with a slice of lemon or a fresh strawberry

Cranberry Punch

• 1/2 cup Low Sugar Cranberry Drink
• 1/2 cup Mineral Water
• 1 teaspoon brown lime cordial
• Fresh lemon and strawberry slices for serving

Combine ingredients with a quick stir and serve over ice.

While as a part of this product trial I have been supplied with 3 x 1.5 litre bottles, which one has already completely drunk in a couple days, I will definitely be buying this drink again.  Such a great and healthy alternative to fruit juices and soft drinks for people, like me, who need a little bit of help drinking water or just like a bit of extra flavour in their drinks.

For more information about Ocean Spray and their entire product range, please click here to be directed to their website.

Apricot Chicken Risotto

Serves: 4

Ingredients:

• 1 tablespoon oil
• 1 tablespoon minced garlic
• 1 onion, finely diced
• 600g diced chicken, breast or thigh fillets
• 1 packet of French onion soup mix
• 1 cup arborio rice
• 1 cup white wine
• 500ml apricot nectar
• Up to 1 cup chicken stock

Method:

• Heat the oil in a heavy based saucepan over a medium heat and sauté the onion and garlic for approximately 3 minutes until the onion has started to go translucent 
• Add in the chicken and seal the chicken, stirring regularly for approximately 5 minutes 
• Add in the French onion soup mix and the rice and stir for approximately 3 minutes until the soup become aromatic
• Pour in the wine and stir well simmering over a medium to low heat until the liquid is 3/4 absorbed
• Then add in half of the apricot nectar into the saucepan stirring regularly until the liquid is 3/4 absorbed then add in the rest of the apricot nectar and continue to stir regularly, this should take approximately 20 minutes
• If you need to add additional liquid as the rice is still not tender to the bite and all the apricot nectar has been used, add in the additional stock 1/4 cup at a time stirring regularly. Only add in more when all the previous liquid has been absorbed
• Top with some freshly chopped chives

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months. When reheating you may need to rehydrate with some additional stock or water.

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.