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.

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.

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.

Cream of Six Soup

Serves: 4

Ingredients:

• 1 tablespoon butter
• 1 large onion, diced
• 2 celery stalks, sliced
• 4 cloves garlic, sliced
• 1 teaspoon freshly grated ginger
• 1 heaped teaspoon ground turmeric
• 500g butternut pumpkin
• 250g sweet potato
• 250g potato
• 2 large carrots
• Up to 3 litres chicken or vegetable stock
• Salt & pepper
• 1/2 cup natural yoghurt

Method:

• Melt the butter in a large stock pot and saute the onion and celery for 2-3 minutes until they start to soften
• Add in the garlic, ginger and turmeric and continue to saute until it becomes aromatic and the onion is translucent
• Add in all of remaining vegetables that have been peeled and chopped to similar sized pieces
• Add enough stock to just cover the vegetables and then then bring to the boil
• Reduce heat and simmer for approximately 25 minutes or until all the vegetables are soft
• Use a bar mix style blender to puree the soup until smooth and add salt and pepper to taste
• Add in the natural yoghurt and stir through until well mixed
• Serve with fresh crusty bread or my favourite a toasted cheese sandwich.

Thermo Cooking Method:

Thermo Cooking Ingredients:

• 1 tablespoon butter
• 1 medium onion, quartered
• 1 celery stalk, in chunks
• 2 cloves garlic
• 3/4 teaspoon freshly grated ginger
• 1 teaspoon ground turmeric
• 300g butternut pumpkin
• 150g sweet potato
• 150g potato
• 1 large carrots
• Up to 1.5 litres chicken or vegetable stock
• Salt & pepper
• 1/4 cup natural yoghurt

Thermo Cooking Method:

• Place butter, onion, celery and garlic in the jug
  [Pulse 3 times] then [100 degrees, Speed 1, 3 minutes]
• Add ginger and turmeric
  [100 degrees, Speed 1, 90 seconds]
• Add in all remaining vegetables and enough stock to take the jug to maximum liquid level
  [100 degrees, Speed 1, 20 minutes]
• To blend the soup to smooth
  [0 degrees, 60 seconds, starting and Speed 1 and increasing to Speed in increments about 5 seconds apart] but raising the speed gradually it stops the main cap popping off with the speed and with hot soup
• Add the yoghurt, salt and pepper through the main cap
  [0 degrees, Speed 1, 30 seconds]
• Enjoy

Recipe Notes:

• Store in an air tight container 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

Vegetable Dumplings

Makes: Approximately 48

Ingredients:

• 1-2 packets of prepared wonton/dumpling wrappers
• 1 tablespoon fresh grated ginger
• 6 cloves garlic, freshly grated
• 1 onion, finely diced
• 500g mixed mushrooms, finely sliced
• 2 cups shredded wombok
• 3 small-medium carrots, grated
• 1 broccoli stem, grated
• 2 teaspoons sesame oil
• 1 tablespoon rice wine vinegar
• 2 tablespoons soy sauce

Method:

• Prepare the filling by sauteing the ginger, garlic and onion in 1 tablespoon of oil in a heavy based frying pan or wok until the onion is transparent
• Add in the mushroom and saute over the medium high heat until the mushrooms have softened and all the liquid released has absorbed
• Add in the wombok, carrot and broccoli stem and continue to saute until the vegetables have softened and all natural moisture that comes from the vegetables are all absorbed
• Transfer to a mixing bowl and allow to cool for about 10 minutes
• Mix through the sesame oil, rice wine vinegar and the soy sauce
• To construct your dumplings place a heaped teaspoon of mixture in the middle of the wrapper and dampen with 2 of the adjoining edges with water using your finger tips
• Fold the wrapper in half to create a triangle parcel and use your fingers to seal the wrapper around the mixture
• Pinch the two ends and wrap around the bulk of the dumpling to create a tortellini shaped dumpling
• Repeat until all the mixture is used
• To cook your dumplings:
  • Steam, place in a bamboo steamer and steam for 10 minutes
  • Deep Fry, for 2-3 minutes until golden and crispy
  • Pan Fry, place dumplings in a frying pan with a lid with about 1cm of water and replace lid.  Cook over a medium heat until the water has evaporated and steamed the dumplings. Then add in 1 tablespoon oil and give the frying pan a cook shake and pan fry for about 3-4 minutes until the bottom is golden and crispy.
• Serve with a dipping sauce of sweet chilli sauce mixed with soy sauce

Recipe Notes:

• Store the prepared and uncooked dumplings in an air tight container and cook fresh as needed for a maximum of 2 days
• Prepared and uncooked dumplings are 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.

Cottage Cheese Frittata

Serves: 4-6

Ingredients:

• 4 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1 cup cottage cheese
• 1 tablespoon minced garlic
• 1/4 cup frozen spinach, defrosted
• 6 mushrooms, thinly sliced
• 1/2 cup grated mozzarella cheese

Method:

• In a mixing bowl whisk together the eggs, Parmesan, cottage cheese and garlic
• Once well combined stir through the spinach and sliced mushrooms until evenly spread throughout the mix
• Spray the base of an oven proof 20cm frying pan with cooking spray and then pour the mixture into the frying pan
• Place on a medium to low heat for approximately 7-10 minutes, until the mixture have completely pulled away from the sides
• Top the frittata with the mozzarella cheese and then place the frittata under a medium heat grill for approximately 10 minutes until the cheese is golden brown and the frittata has set
• Allow to sit for 5 minutes before slicing and serving.

Recipe Notes:

• For alternate cooking options pour the mixture  into a greased quiche or flan tin and top with mozzarella.  Then bake in a moderate oven for approximately 25 minutes or until set
• Store covered in the fridge for a maximum of 2 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.

VIP Uglies (Vegetables in Polenta Uglies)

Makes: approximately 30

Ingredients:

• 3/4 cup polenta
• 3 3/4 cups water
• 2 stock cubes (vegetable or chicken)
• 1 large carrot, grated
• 1 zucchini, grated
• 2 large florets cauliflower, grated
• 100g pumpkin, grated
• 2 bacon rashers, diced (optional)
• Salt & pepper to taste

Method:

• Place the polenta, water and stock cubes into a small saucepan and over a medium heat bring to the boil
• Reduce the heat and simmer for 20 minutes using a whisk to stir well every couple minutes
• Remove from the heat and allow to cool
• Preheat the oven for 180 degrees and line two baking trays with baking paper
• Prepare the vegetables and then mix the vegetables through until well combined
• Dollop a tablespoon of the mixture on the prepared baking tray
• Bake in the preheated oven for about 20 minutes until golden brown
• Allow to cool completely until transferring to a wire rack

Recipe Notes:

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

Dahl

Serves: 4

Ingredients:

• 1 x 400g can lentils, rinsed and drained
• 1 tablespoon butter
• 1 onion, finely diced
• 1 celery stalk, finely diced
• 4 cloves garlic, finely diced
• 1 tablespoon fresh grated ginger
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon turmeric
• 1 tablespoon garam masala
• 1/2 teaspoon ground chilli
• 200g pumpkin, diced
• 3 cups vegetable or chicken stock

Method:

• Melt the butter over a medium heat in a heavy based saucepan
• Add in the onion, celery and garlic to the saucepan and saute for about 2-3 minutes until the onion starts to soften
• Add in the fresh ginger, pumpkin and all remaining spices and fry off the spices for about 3-5 minutes until aromatic
• Add in the lentil and stock, then bring to the boil
• Reduce the heat to a slow steady simmer and simmer for 60 minutes
• Serve with steamed rice and 2ID naan bread
• 

Recipe Notes:

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

Char Grilled Vegetable and Halloumi Stack with Herb Dressing

Serves: 2

Ingredients:

• 1 small eggplant
• 1 small sweet potato
• 1 small zucchini
• 1 small red capsicum
• 2 slices halloumi cheese
• 8 cherry tomatoes
• 8 asparagus spears
• Olive Oil

Dressing Ingredients:

• 1 bunch coriander, stem included
• 1 bunch mint
• 1/2 packet chives
• 1/2 bunch flat leaf parsley
• 1 lemon, juices or 1/4 cup lemon juice
• 4 garlic cloves
• 1/3 cup extra virgin olive oil

Method:

• Preheat the oven to 180 degrees Celsius
• To prepare the dressing place all ingredients into a blender and process until all herbs are well chopped and you have a nice consistency, then pour into a container and place in the fridge until needed
• Place the cherry tomatoes onto a small baking tray or casserole dish and lightly drizzle with olive oil
• Roast the cherry tomatoes for 30 minutes
• While the tomatoes are roasting prepare the remaining vegetables by:
  • slice the eggplant into approximately 1.5cm thick discs
  • peel and slice the sweet potato into 1cm thick discs
  • slice the zucchini horizontally into 4 thick ribbons
  • top and tail the capsicum removing the centre and cut into 4 sections
  • tail the asparagus spears
• Heat your char grill pan until hot and then lightly spray the sweet potato discs with cooking spray and gently place on the char grill plate cooking for about 4-5 minutes both sides until beautifully charred and softened.  Remove and wrap in alfoil to continue the cooking process
• Repeat with the eggplant, zucchini and capsicum in that order adding to the alfoil parcel between each vegetable.  Then place the parcel in the oven
• Char grill the asparagus spears for approximately 2-3 minutes each side until charred but still has some crisp bite and then lay out on your serving plate
• Finally grill your halloumi slices until they are crunchy and deliciously charred, approximately 3 minutes each side the place the halloumi on top of your asparagus
• Remove the vegetables from the oven and stack the vegetables evenly between the two plates
• Sprinkle the cherry tomatoes evenly around the place
• Remove the dressing from the fridge and shake well, dressing your stack by drizzling a healthy amount of the dressing over the top of then drizzling around the sides of your plate.
• Serve as is or with some char grilled ciabatta or turkish bread that has been lightly brushed with olive oil.

Recipe Notes:

• Store in the fridge for the maximum of 3 days but the vegetables are best served fresh.  The dressing can be store in an air tight container in the fridge for a maximum of 30 days
• This recipe is not freezer friendly

Mash Puffs

Makes: 8-9 mini muffins

Ingredients:

• 1/2 – 3/4 cup left over mash potato
• 1 tablespoon plain flour
• 1 tablespoon grated parmesan
• 1 egg yolk

Method:

• Preheat your oven to 180 degrees Celsius and grease very well a silicon mini muffin tray with rice bran oil or canola oil cooking spray
• Mix all ingredients until well combined
• Spoon the mixture into the prepared muffin tray
• Bake in the oven for approximately 15 minutes until golden brown
• Allow to cool slightly before popping out of the muffin tray

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 3 months
• Left over mash potato means mash that has already had butter and milk added to your preferred consistency, if you are making a new batch of mash you will need to adjust the recipe to add in butter and milk accordingly
• Additional diced steamed vegetables can be stirred through as desired, the picture shown has peas, corn and diced carrots mixed through the mash potato prior to starting the recipe.

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.