Homemade Passata

Makes: approximately 1 litre

Ingredients:

• 1 onion
• 3 cloves garlic
• 3 sprigs fresh oregano
• 1.5kg fresh tomatoes
• 1 chicken or vegetable stock cube
• 2 tablespoons apple cider vinegar

Thermo Cooking Method:

• Place quartered onion, garlic and oregano into the jug [Speed 8, 3 seconds]
• Add in quartered tomatoes, stock cube and apple cider vinegar [Speed 1, 100 degrees, 30 minutes]
• Remove the master cap from lid but sit steam basket over the hole to reduce splatter [Speed 1, ST/VAROMA temp, 5 minutes]
• Allow the mixture to cook for at least 10 minutes then replace the master cap and sit steam basket over the master cap [Speed 4, 20 seconds]
• Allow to cool for a further 20 minutes before placing in the fridge or dividing into single serve portions and freezing

Stove top Method:

• Bring a stockpot of water to the boil and place in half of the tomatoes and allow to simmer for 60 seconds
• Remove the tomatoes from the boiling water and plunge them into a sink full of iced water and sit for another 2 minutes
• Remove the tomato from the iced water and peel the skin from the tomato
• Repeat with the remaining tomatoes until all tomatoes are peeled
• Empty out the stockpot
• Place the finely diced onion and garlic and oregano leaves into the base of the stockpot with the stock cube and the vinegar
• Place all tomatoes in the stock pot then gently press down on the tomatoes with a potato masher to release some of the juices
• Place the lid on the stock pot and simmer over a medium low heat for 60 minutes to allow the tomatoes to break down
• Use a stick blender to puree the mixture until smooth or allow to cool and transfer in batches to a food processor to process until smooth
• If the passata is too runny for your preferences after being blended return to the stock pot and simmer undercovered for 5-10 minutes or until you  reach your desired conistency

Recipe Notes:

• Store in the fridge in an airtight container 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.

Mushroom Ragu with Creamy Polenta

Serves: 4

Ingredients:

• 2 tablespoons butter
• 1 onion, finely diced
• 1 celery stalk, finely diced
• 4 cloves garlic, finely diced
• 600g mixed mushrooms
• 1/2 cup dry white wine
• 2 cups beef stock
• 1 tablespoon Vegemite or Worcestershire sauce
• 1 teaspoon paprika
• 1/3 cup cream
• 2 tablespoons of arrowroot or cornflour
• 1 cup polenta
• 4 cups chicken stock
• 1 cup milk
• ½ cup Parmesan cheese

Method:

• Melt the butter in the base of a large saucepan, that has a well sealing lid, over a medium heat
• Add in the onion, celery and garlic and sauté for approximately 3-5 minutes until the onion starts to soften
• Add in all of the sliced mixed mushrooms and stir until they are well coated in the butter, add the wine in and then place the lid on the saucepan and cook for approximately 10 minutes on a medium-low heat to allow the mushrooms to steam in the coated butter
• Add the stock,  Vegemite and paprika into the sauce and bring to the boil
• Reduce the heat to a gentle simmer, replace the lid on the saucepan and simmer for 45 minutes, stirring occasionally
• When the Mushroom Ragu has about 15 minutes left to simmer it is best to start your polenta so they are finished at the same time
• Place the 4 cups of cold water and the polenta into a large saucepan and place over a medium heat and use a whisk to stir continually until it comes to a steady simmer
• Reduce the heat to a medium-low heat and place the lid on the saucepan and allow the polenta to simmer for 25 minutes, it is a misconception that polenta needs to be continuously stirred for the entire cooking time, you just need to stir every 5 minutes or so to ensure it doesn’t stick on the bottom.
• While the polenta is cooking you will need to finish off the Ragu by creating a flour paste out of the flour and cream and then mix the paste through the mushroom mixture until evenly distributed
• Continue to simmer the Mushroom Ragu under a low heat with the lid off until the polenta is cooked and ready to serve, this will allow the flour to cook out and the ragu to thicken
• To finish your polenta remove from the heat then add in the milk and the cheese stirring to ensure it is well combined, replace the lid on the saucepan and sit for 5 minutes, give the polenta another good stir then serve immediately topped with your Mushroom Ragu.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days. However the polenta is best served fresh
• Any left over polenta, it is recommend to spread this out onto a baking paper lined tray to about 1/2cm thick and allow to set and use for polenta chips or C4K Kitchen’s Polenta Star Pizzas
• The Mushroom Ragu is freezer friendly to be consumed within 6 months
• The Mushroom Ragu is also delicious served over a steak or a  baked potato instead of the polenta
• The polenta used in the recipe was Sienna’s Fine Grain Polenta
  http://shop.sienafoods.com.au/product/48875-siena-1kg-12-polenta-fine
• The mushroom mix used in the photo was 150g oyster mushrooms, 100g shitake mushrooms, 150g brown mushrooms, 300g field/button mushrooms.

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.

Vegetarian”Sausage” Rolls

Makes: 12 standard sausage rolls or 36 party sized sausage rolls

Ingredients:

• 3 sheets of puff pastry, defrosted
• 500g potatoes
• 1 tablespoon butter
• 2 tablespoons milk
• 1 tablespoon rice bran oil
• 1 onion, finely diced
• 1 celery stalk, finely diced
• 3 cloves garlic, finely diced
• 1 medium carrot, grated
• 1 zucchini, grated
• 100g sweet potato, grated
• 100g cauliflower including stem, grated
• 2 heaped tablespoons tahini
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon onion salt
• 1 egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 2 tablespoons extra milk
• 1 tablespoon sesame seed or poppy seeds (optional)

Method:

• Peel and chop your potatoes into roughly the same sized pieces and place in a saucepan, cover with water and simmer for 10-15 minutes until the potatoes are soft
• Drain all of the water and mash the potatoes using a potato masher or fork
• Add in the butter, milk and some salt and pepper to your taste and mix well
• Set the potato aside to cool while you prepare the vegetable mince
• Heat 1 tablespoon rice bran oil in a large heavy based frying pan over a medium heat, then add in the onion, celery and garlic and saute off for 2-3 minutes until the onion has slightly become translucent
• Add in the remaining grated vegetables and 1/4 cup water and simmer for about 5 minutes to allow all of the vegetables to soften
• Add in the tahini, curry powder, cumin, coriander and onion salt and stir through vegetable mince until the spices are aromatic, approximately 3-5 minutes
• Remove the spiced vegetable mince from the heat, add to the mashed potato, cheese and the egg and stir until well combined, then set aside to cool completely.
• Preheat your oven to 180 degrees Celsius line 2 baking trays with baking paper
• Slice your puff pastries sheets down the middle to have 2 equal sized rectangles
• Down the middle of one pastry rectangles even spread 1/6th of the filling in a sausage shape, fold over both sides of the pastry ensure the pastry cross over by at least 1/2cm then use the tip of a fork to pierce the pastry join to interlock the two layers of pastry
• Cut the log into half for standard sized sausage rolls or into 6 for party sized sausage rolls
• Place the sliced sausage rolls on the prepared tray
• Repeat with the remaining pastry and filling until you have completed
• Brush the top with the additional milk and sprinkle with sesame or poppy seed
• Bake for 25-30 minutes until golden brown
• Allow to cool for at least 10 minutes on the tray before moving to a wire rack to cool completely

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 5 days
• This recipe is freezer friendly either prepared and uncooked OR cooked and ready to reheat & eat and 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.

C4K Mashies

Makes: approximately 24

Ingredients:

• 2 cup mashed potato
• 1 egg yolk OR 1 tablespoon corn flour
• ½ cup grated parmesan cheese
• ½ teaspoon garlic salt
• 1 cup panko crumbs

Method:

• Place the breadcrumbs in a shallow bowl
• In a large mixing bowl combined the chilled mashed potato will all remaining ingredients until well combined
• Using damp hands roll a tablespoon of the potato mixture into a ball shape using the palms of your hands
• Roll the ball directly into the breadcrumbs until well coated
• Repeat until all the potato is used
• Heat 2-4 tablespoons of oil in a heavy based frying pan over a medium heat and shallow fry the mashie until golden brown, approximately 3 minutes; turn the mashie regularly to ensure you get an even crunchy brown coating.

Recipe Notes:

• When shallow frying the best way to maintain a round shape is to ¼ quarter turn the mashie rather than flipping of you will end up with a mini mashie patty
• To maintain the perfect round shape deep fry in 190 degrees Celsius oil for 4-5 minutes until golden and crispy
• For a healthier alternative generous spray the mashies with rice bran oil cooking spray and over bake in a preheated 180 degrees Celsius over for about 15-20 minutes until golden and crispy
• Best served fresh, but you can store in the fridge in an airtight container for a maximum of 3 days
• This recipe is freezer friendly with the uncooked prepared mashies.   You can also freezer cooked ones however they are best served freshly cooked.

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.

One Pot Caprese Pasta

Serves: 4

Ingredients:

• 250g dried linguine pasta
• 400g can of chopped whole peeled tomatoes
• 3 1/4 cup chicken or vegetable stock
• 1 small onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 tablespoons mixed herbs
• 2 tablespoons extra virgin olive oil
• 1/4 cup freshly shredded basil
• 200g roughly chopped bocconcini cheese
• 1 tablespoon balsamic vinegar
• 1/4 cup parmesan cheese

Method:

• Place the pasta, tomatoes, stock, onion, garlic, herbs and oil in a large sauce
• 
• Bring the pot to a boil and using your tongs to curl the pasta into the liquid so it is full covered by liquid
• Place the lid on the saucepan and reduce to a gentle simmer
• Simmer the pasta for approximately 12-15 minutes stirring every couple of minutes to ensure the pasta is not sticking together and being evenly coated with sauce
• Remove from the heat and stir through the basil, cheese and the balsamic vinegar
• Serve topped with some fresh parmesan cheese.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• MMS could be substituted into this recipe instead of the can of whole peeled tomatoes
• 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.

Vegetarian Lasagne

Serves: 6

Ingredients:

• ½ serve of C4K Kitchen’s Caulifredo Sauce
• ½ cup milk
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce
• ¼ pumpkin
• 150g baby spinach
• 10 mushrooms
• 2 zucchinis
• 250g box dried lasagne sheets
• 1 ½ cups grated cheese
• ½ cup grated parmesan cheese

Method:

• Preheat your oven to 170 degrees Celsius
• Prepare your vegetables by peeling the pumpkin then and slicing the pumpkin and zucchini thinly (about 1-2mm thick), slice your mushrooms about 3mm thick
• Stir the milk through the caulifredo sauce to make slightly runnier than the normal sauce
• Place ¼ of the caulifredo sauce on the base of your lasagne dish and layer with the lasagne sheets until fully covered
• Layer ½ of the sliced pumpkin over the lasagne sheets then top the pumpkin with half of the spinach
• Top the pumpkin and spinach evenly with another ¼ of the caulifredo
• Cover the caulifredo with another layer of lasagne sheets so fully covered then layer half of the zucchini and half of the mushroom and top evenly with another ¼ of the caulifredo
• Repeat with another layer of lasagne sheets, pumpkin and spinach and top even with the last of the caulifredo sauce
• Finish the lasagne with another layer of lasagne sheets and the last of the zucchini and mushroom
• Pour the MMS evenly over the top then evenly sprinkle the grated cheese
• Bake in the preheated oven for 45-60 minutes, check at 30 minutes to see if the cheese is getting too dark and crispy for your taste and if it is cover the top with alfoil and increase your oven temperature to 180 degrees Celsius.

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.

Roast Sweet Potato Salad

Serves: 6-8 sides, 4 mains

Ingredients:

• 2 medium sized sweet potatoes
• 120-150g bag of rocket & baby spinach
• 100g low fat feta cheese, diced or crumbled
• 1/2 cup chopped walnuts

Dressing  Ingredients:

• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey

Method:

• Preheat the oven to 180 degrees and line a tray with baking paper
• Peel and dice the sweet potato into approximately 1 – 1.5cm cubes and drizzle lightly with olive oil
• Roast the sweet potato in the oven between 35-45 minutes until golden on the outside and soft on the inside, set aside to cool slightly
• Place the rocket & baby spinach on the base of the serving plate or bowl and top evenly with the roasted sweet potato, feta and chopped walnuts
• Mix the salad dressing in a small mixing bowl and dress just before serving

Recipe Notes:

• Store covered in the fridge for the maximum of 3 days
• This recipes is not freezer suitable

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.

Vegetable Rostis

Makes: approximately 24

Ingredients:

• 4 medium potatoes
• 2 carrots
• 1 parsnip
• 1 small sweet potato
• 4 tablespoons plain flour
• 1/4 cup grated parmesan cheese
• 2 eggs
• 1 teaspoon minced garlic
• Salt & pepper, to taste

Method:

• Grate all the vegetables
• Squeeze out all the moisture from the vegetables one handful at a time
• Stir through all other ingredients with your hands until well combined.
• Add spoonful’s, or your desired size, to a hot frying pan with a bit of oil or canola spray until golden
• Cook for about 2-3 minutes and then flip and cook the other side for the same time until crispy on both sides

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• Any hard root vegetable can be used in this recipe (pumpkin, swede, turnip, beetroot etc.)

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.

Vegetable Bake

Serves: 6

Ingredients:

• 2 carrots
• 6 brussel sprouts
• 200g butternut pumpkin
• 200g sweet potato
• 1/2 head broccoli
• 1/4 head cauliflower
• 1 zucchini
• 1 tablespoon butter
• 1 tablespoon plain flour
• 1 1/2 – 2 cups milk
• 3/4 cup grated cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup breadcrumbs
• 1/4 cup grated butter

Method:

• Peel the carrots, pumpkin & sweet potato and chop with the zucchini into about 2cm cubes, cut the cauliflower and broccoli into 2cm florets , husk and halve the Brussel spouts. Steam the vegetables for about 10 minutes and remove the heat.
• While the vegetables are steaming turn your oven on to preheat to 180 degrees Celcius and start preparing the cheese sauce
• To make the cheese sauce melt the butter in a saucepan and add in the flour, whisk these together to form a paste and cook this rue for about 2 minutes to cook out the flour taste
• Add in 1 cup of milk and continually whisk until you get a thick and smooth adding in more milk 1/2 cup at a time until you get a smooth sauce with the consistency of custard, remove from the heat and stir through the cheeses
• Pour the vegetables into an oven proof dish and top with the cheese sauce and gently stir
• Sprinkle the breadcrumbs and grated butter evenly over the top and bake for 15-20 minutes until golden.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly
• The vegetables in the recipe can be interchanged to whatever you have in your fridge, pantry and/or 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.

Summer Fresh Potato Salad

Serves:  6-8

Ingredients:

• 1kg potatoes
• 1 cup natural yoghurt
• 2 garlic cloves crushed
• 4 Spring onions sliced
• 2 tablespoon fresh chives
• 2 teaspoons lemon juice
• 1 teaspoon honey

Method:

• Dice the potatoes into about 1cm cubes and boil in a pot of salted water for 10-15 minutes or until potatoes are just tender
• Drain the potatoes well and set aside to cool
• In a mixing bowl add the remaining ingredients and combine well
• Once the potatoes have cooled stir through the yoghurt dressing then serve.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer friendly
• For an alternative you can add some fresh peas with some shredded fresh mint

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.