Wholemeal Easy Bake Bread Rolls

 

 

 

 

 

 

 

Wholemeal Easy Bake Bread Rolls

Makes: 10-12 rolls

Wholemeal Easy Bake Breadrolls

Ingredients:

  • 300g wholemeal plain flour
  • 200g white plain flour
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 7g dried yeast
  • 15g butter, softened in cubes
  • 300ml warm water
  • 1 egg, lightly beaten

 

Manual Method:

  • Place all the dry ingredients into a large bowl and mix well, rub the butter into the dry mixture until it forms a breadcrumb like texture
  • Gradually add in the water mixing with a butter knife until a soft dough is formed
  • Turn the dough out onto a clean dry lightly floured surface and knead the dough for approximately 10 minutes until the dough is smooth and elastic
  • Continue with the proof & bake method

Thermo-Cooking Method:

  • Place all dry ingredients into your jug with the butter [Speed 6, 10 seconds]
  • Add in the water [Speed 6, 10 seconds]
  • Knead the dough until smooth and elastic [Speed 1, 10 minutes]
  • Turn the dough out onto a lightly oiled clean bench and continue with the proof & bake method

Proof & Bake Method:

  • Cut the dough into the 12 portions and form into the desired shape you wish
  • Place the rolls on a lined baking tray approximately 3cm apart, cover with a clean tea towel and leave in a warm place for approximately 1 hour or until the dough has risen and doubled in size
  • Preheat the oven to 230 degrees Celsius (210 degrees for a fan forced oven)
  • Brush each of the rolls with the lightly beaten egg
  • Bake the rolls for 15 minutes until golden brown and they sound hollow when tapped, if they require any
    additional cooking time reduce your oven to 200 degrees Celsius (180 degrees for fan forced oven)
  • Remove from the oven and transfer to a wire rack to cool.

 

Recipe Notes:

  • Store in an airtight container for a maximum of 5 days
  • This recipe is freezer friendly

 

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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.

 

 




MISSION FOODS: Product Review

This post has been brought to you by Nuffnang and Mission Foods  Please click here for further information

 

I have been selected to trial and provide my review on the Mission Foods Red Quinoa Wraps and Chia Wraps.  This couldn’t have come at a more perfect time for me for two reasons. Firstly the #membermonday requests of late have predominately been featuring quinoa and/or chia to be used as the challenge ingredient. Secondly because they fit perfectly into my new #healthymumma lifestyle with all the additional goodness that both quinoa and chia seeds bring to food.

Because I am doing a review that will have the C4K Kitchen name on it, it was important for me before discussing  quinoa and chia seeds that I not understand their origin but also the benefits that they can provide, so below is an overview of my findings.

 

QUINOA:

Origin: Quinoa originates from the Andean region (Peru, Bolivia, Ecuador & Colombia) where it has been used for human consumption for thousands of years.  While it is similar to cereals it is in fact a pseudocereal similar to buckwheat.

Benefits: Quinoa has been dubbed as a superfood due to the fact that they have a high protein content with a low gluten content.  Quinoa is also a rich source of the B vitamins; thiamine, riboflavin, vitamin B6 and folate and a rich source in dietary minerals; iron, magnesium, phosphorus and zinc.  It also provides a modest source of calcium as well as numerous other appropriate levels of vitamins and minerals to provide a great balance of the what is needed for everyday nutrition.

CHIA SEEDS:

Origin: Chia Seeds are known as an ancient Aztec grain that contains a little bit of everything.

Benefits: Chia Seeds are a rich source of protein, omega-3 fats, calcium and Vitamin B; thiamine and niacin, a good source of Vitamin B; riboflavin and folate.  They also contain dietary minerals; calcium, iron, magnesium, phosphorus and zinc.

 

Having completed my research and also discovering that the Mission Food wrap do not contain any artificial flavours or colours I was satisfied that these products that I am going to be testing are actually going to be providing a high level of nutrition to my body as opposed to the standard white wheat wraps I have bought in the past.

 

To start with I tried the Mission Food Quinoa Wraps.

Chia Wraps
Firstly I had a milk poached chicken and salad wrap

Chia Wrap with Milk Poached Chicken

All I can say is yum yum yum, the texture of the wrap is so palatable, they are very soft and tender to bite without that wrap chewiness you can get from wheat based wraps.  After having this wrap I was so impressed with the flavour that I made myself the same thing to have for lunch the next day with my work colleagues drooling over my delicious looking wrap.

I then used the remainder of the packet to make a Mexican Tortilla Stack and this is something that my entire family thoroughly enjoyed with Master 3 having 2 serves declaring it “licious mummy”.

Chia Wrap Mexican Tortilla Stack

I was sad to have finished the packet as I was so impressed with these wraps as they were delicious with a great texture however ready to start my testing on the Red Quinoa wraps.

Red Quinoa Wraps

I was a little more cautious about trying these given I know the consistency of quinoa and that is doesn’t dissipate like chia seeds have the ability to but trialled at the same.

I started my day with a grilled tomato, bacon and scrambled egg wrap and lets just say wow wow wow, of the 3 bites that I got it was so delicious.

Red Quinoa Breakfast Wrap

Why did I only have 3 bites of it? Mr 3 decided every time I went to have a bite that it was his turn instead. The wrap had the same amazing texture as the chia wraps but with a slight undertone of that yummy nuttiness that quinoa has.

Given that my son has textural aversions when it comes to food and he was quite happy to “have a turn at my breakfast” I decided that I would try my luck making a quesadilla for lunch for him. Nothing fancy, just a simple cheese, mushroom, bacon & tomato quesadilla.

Red Quinoa Quesadilla

One again this was another surprise hit with Master 3.

The following night I decided it was burger night, not only did I get away with meat free burgers with the C4K Kitchen’s The All Veggie Burger, but also got away with not using the standard white hamburger rolls I would buy and instead used the Red Quinoa wraps pinching the sides in to have a perfect shaped Burger Wrap pocket.

Red Quinoa Wrapped Veggies Burger

This was my delicious burger, master 3 had the same and my partner had two of the same with bacon & cheese added also.

 

All in all I am so very impressed with both the Mission Foods Chia Wraps and Red Quinoa Wraps. They were delicious with great flavour, packed full of nutrition for my family and completely versatile.  They will be regulars in our family diet now.

 

The Mission Food’s Chia Wraps and Red Quinoa Wraps are now available at Woolworths and selected independent supermarkets with a RRP $4.79

For more information about Mission Food’s and their range available pleas click here

 

 

C4K Kitchen Disclaimer: While this product review is brought to you by Nuffnang and Mission Foods, all photos and the opinions expressed in this post are the property and opinions of the C4K Kitchen.

**Note: The original and benefits information for both quinoa and chia seed above is paraphrased from the relevant Wikipedia websites.

 

 




Honey Mustard Sauce

 

 

 

 

 

 

 

 


Honey Mustard Sauce

Serves: 4-6


Ingredients: 

  • 1 onion, finely diced
  • 2 celery stalks, finely diced
  • 2 cloves garlic, finely diced
  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • 1/2 cup C4K Kitchen’s Chicken Stock or store bought store
  • 1/4 cup honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1/2 cup sour cream

Ingredients:

  • Melt the butter in a heavy based frying pan and sauté off the onion, celery and garlic for approximately 3 minutes until softened
  • Add the plain flour and create a roux stirring while cooking out the flour for approximately 2 minutes
  • Add in the stock, honey and mustards and simmer for 5 minutes to allow the flavour to infuse
  • Stir in the sour cream and allow to come to temperature then serve.

Recipe Notes:

  • Picture shows the sauce drizzled over oven roasted chicken drumsticks
  • If using diced chicken, lamb or beef add in with the onion, celery and garlic and cook in the sauce adjusting the overall cooking time to ensure the meat is cooked through
  • The leftovers are to be stored covered in the fridge and used within 2 days
  • The sauce can be frozen and consumed within 30 days.

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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.




Berry Crumble Cake

Berry Crumble Cake

Makes: 1 X 18-20cm round cake

IMG_6029-0

Cake Ingredients:

  • 175g butter, softened
  • 100g caster sugar
  • 3 eggs, lightly beaten
  • 1/4 cup milk
  • 200g SR Flour
  • 70g almond meal
  • 6 strawberries, diced 
  • 125g punnet fresh blueberries 

Crumble Ingredients:  

  • 1/2 cup almond meal
  • 1/2 cup rolled oats
  • 3/4 cup chopped walnuts 
  • 1/2 cup coconut or brown sugar
  • 100g butter, room temperature cubed

Method:

  • Preheat oven to 180 degrees Celcius and prepare an 18-20cm round cake by lining and pregreasing
  • To prepare the cake place the butter and sugar in a mixing bowl and use electric beaters to cream until light and fluffy
  • Add in the eggs and milk and beat until just combined
  • Add in the flour and beat very lightly until mixed through 
  • Use a spatula to fold through the almond meal
  • Pour half of the cake batter into the prepare and then evenly spread the fresh berries over the cake batter
  • Very gently evenly spread the remaining cake batter
  • To prepare the crumble place the walnuts and rolled oats in a food process until has a crumble texture and transfer to a mixing bowl
  • Add in the sugar and almond and combine well
  • Use your fingertips to rub in the crumble mixture until well combine
  • Gently spread the mixture over the top of the batter 
  • Bake the cake for approximately 70 minute, or until a cake skewer comes out clean, covering loosing with alfoil after 30 minutes
  • Allow to cool in cake tin for at least 10 minutes before moving to a wire rack to cool completely.

Recipe Notes:

  • Store in airtight container for 3 days 
  • Cake is freezer friendly 
  • Fruit types are interchangeable 

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.




Month 1, mid month measurements 

With the Isagenix program you do your measurements at day one, day 11 and day 30.

Well day 11 was yesterday so this morning I have woken to do my first month mid measurements. I honestly was not expecting big numbers (if any) as I haven’t noticed or felt any changes in my body but have noticed the difference in how I have been feeling! I’ll come back to that shortly

Month 1, mid month measurements are in…..18.5cm across the 14 measurepoints.

Yup I’m happy with that ☺️

Coming back to what I mentioned before about what changes I have noticed…….The biggest change I have noticed is my sleep. I’m renowned for being a terrible sleeping waking in the middle of the night and not being able to get back to sleep for anywhere between 1-3 hours. I now say goodbye to my middle of the night insomnia as I’m now sleeping through the night or if I do wake up for a ‘pit stop’ I’m straight back to sleep. The flow in effect from a decent nights sleep is beyond belief! I have more energy, I wake up in the morning ready to start my day not looking for the snooze button (yes I’m writing this at 5.45am), I’m also able to concentrate longer at work and my patience for the little button pusher and the big one too lol is remarkably much better.

While I haven’t noticed any visible changes to my body I have noticed that my skin is clearing up after going a bit blotchy while I was off the wagon.  My hair is looking a lot healthier and shinier and I haven’t broken a fingernail in a week which was nearly a daily occurance before that. Hello from my early morning no make up selfies….


Rightio, time to go get me morning shakes ready and kick of day 12.




Healthy Mumma: Day 11

I have tightened up my diet over the last few days and feeling so good, despite having a kick arse head cold I am feeling freaking awesome! 

Trying something new today and I’m a bit nervous lol as I’m generally not a huge coconut fan!

  
Time to get stuck into works for get through the day as in looking forward tomorrow morning……measurements day 🙂