Roast Tomato and Garlic Soup

Serves: 4-6

Ingredients:

• 2kg tomatoes, juice or sauce tomatoes
• 2 small red capsicums
• 2 small red onions
• 1 full garlic bulb
• 2 tablespoon mixed herbs
• 2 litres of chicken of vegetable stock
• Salt and pepper, to taste

Method:

• Preheat the oven to 180 degrees Celsius
• Chop tomatoes into halves or quarter, core and chop red capsicums into large chunks, peel and halve the red onions and leave the garlic bulb whole and cut in half horizontally. Place everything into a heavy based roasting dish. Sprinkle eventually with the oil and the mixed herbs.
• Roast in the oven for 30-45 minutes until the tomatoes are sticky and golden on the surface.
• Remove the garlic bulbs and the pour everything else into a stock/soup pot and cover with 2 litres of vegetable stock. Simmer for 30 minutes
• Prior to starting the next step you will need to prepare and get your damper in the oven for both to be finished at the same time
• Use a hand held stick blender to completely blitz the contents of the pot until completely smooth. Return to the stove top and continue to simmer for another 30 minutes or until the soup has reduced to your preferred thickness.

Recipe Notes:

• Store covered in the fridge for the 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.

Pumpkin Soup

Serves: 6-8

Ingredients:

• 1.5kg pumpkin
• 2 medium potatoes
• 1 small sweet potato
• 1 onion
• 1/4 head cauliflower
• 4 litres chicken or vegetable stock
• 1 tablespoon minced garlic
• 1 teaspoon nutmeg
• Salt & pepper, to taste
• 300ml thickened cream

Method:

• Peel and roughly chop all vegetables into about 2cm pieces and place in a large soup pot with the minced garlic
• Our the chicken stock over the vegetables, if the stock does not cover the vegetable add enough water so the vegetables are just covered
• Bring to the boil and then simmer, with the lid off, for 20 minutes until all the vegetables are soft
• Use a stick blender to process the soup until smooth and add salt & pepper to taste
• Add in the nutmeg and cream stirring though until well combined and serve.

Recipes Notes:

Þ You can use any variety of pumpkin. I prefer about 1kg of butternut and 500g of jap pumpkin

Þ Picture shown with an additional tablespoon thickened cream stirred through

Þ For a healthier alternative to cream you can use 1 cup of natural yoghurt

Þ Store covered in the fridge for a maximum of 3 days

Þ 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.

Mumma’s Breakfast Lunch or Dinner

Serves: 1

Ingredients:

• 1 egg
• 1 tomato
• 100g baby spinach
• 3 medium field mushrooms
• 1 teaspoon minced garlic
• 1 teaspoon chicken stock powder

Method:

• Spray your non-stick frying pan with rice bran oil spray and place your tomato that has been cut in halves horizontally cut side down and cook for about 4-5 minutes and then turn over
• Add in the sliced mushrooms with enough generous spray of oil and sauté the mushrooms for about 2 minutes until mushrooms start to soften, add in 1/4 cup water and the chicken stock powder and simmer the mushrooms until completely soft
• Add in the baby spinach and stir until wilted and all the water has evaporated.
• Use the egg to prepare and serve with C4K Kitchen’s The Perfect Poached egg.

Recipe Notes:

• This recipe is best served fresh and 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 Impossible Pies

Makes: 18

Ingredients:

• 1 zucchini, grated
• 2 carrots, grated
• 1 onion, finely diced
• 4 mushrooms, finely diced
• 1/2 cup bacon pieces (leave out for a vegetarian alternative)
• 1/2 cup grated parmesan cheese
• 1 cup grated cheese
• 1 cup SR flour
• 6 eggs
• 1 1/2 cups milk
• 2 teaspoons minced garlic
• Salt and pepper, to taste

Method:

• Preheat oven to 180 degrees Celsius, pre-grease a silicon muffin trays very well or line with classic metal muffin tray with paper liners.
• Mix all vegetables, bacon, garlic and cheeses into a large mixing bowl, mix until well combined
• Add in the flour and stir through until all ingredients are well coated in flour.
• In a mixing jug lightly whisk together the eggs and milk, add salt and pepper to taste
• Pour egg mixture over the dry ingredients and mix very well
• Use the well-greased muffin tin and spoon in the mixture until about ¾ full
• Cook in for 30-35 minutes until golden or the egg mixture has set.

Recipe Notes:

• Store in an airtight container in the fridge for up to 3 days
• This recipe is freezer friendly
• Great option to individually wrap in glad wrap to grab for a quick snack or to put in a lunchbox

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.

Homemade Pizza

Serves: 4-6

Ingredients:

• 1 portion of C4K Kitchen’s “2 Ingredient Dough with C4K Twist” recipe
• 1/2 portion of C4K Kitchen’s “Mumma’s Magic Sauce” recipe
• Pizza toppings of your choice.  Picture shows: onion, ham, mushrooms, red capsicum, baby spinach, fresh tomato and shredded basil
• 2-3 cups grated cheese

Method:

• Preheat your oven to 180 degrees Celsius
• Prepare 1 recipe quantity of 2ID in accordance with the recipe
• Cut the dough into 2 portions and roll each portion out into a round shape to make your pizza base, gently place on a pizza tray and spray the top with some rice bran oil cooking spray
• Partially bake the bases or about 10 minutes (you can skip this step if you are in a hurry but your base will not be as strong and crispy)
• While you pizza bases are cooking, prepare your chosen pizza toppings
• Once the pizza bases are out allow them to cool for about 5 minutes before adding the toppings
• Firstly cover the base with Mumma’s Magic Sauce and put a small sprinkling of grated cheese over the MMS
• Then top each pizza with the prepared toppings of you choice and then top with a healthy amount of grated cheese
• Cook the pizzas for 15-20 minutes until the cheese is golden brown and bubbly.

Recipe Notes:

• Store covered in the fridge for the 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.

Hasselback Potatoes

Serves: 4

Ingredients:

• 4 medium potatoes
• 1/4 cup butter, softened
• 1 tablespoon minced garlic
• 1 tablespoon shredded parsley
• 2 teaspoons lemon juice
• 1 teaspoon celery or sea salt

Method:

• Preheat the oven to 180 degrees Celsius and line a tray with baking paper
• Use the twines of a fork to pierce all over the skins of the potatoes and place evenly on the microwave plate and microwave on high for 5 minutes
• Mix together the remaining ingredients and combine well
• Remove the potatoes from the microwave and use a sharp knife to cut about 3/4 cm apart for the length of the potato but only half way through the potato
• Evenly spread the butter mixture between the slices in the potato and then place on the prepared tray
• Bake the potatoes for 20 minutes until golden and crispy.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 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.

Gluten Free Veggie Balls

Makes: approximately 30

Ingredients:

• 4 medium potatoes
• 1 heaped tablespoon minced garlic
• 1/2 medium onion, finely diced
• 1 medium carrot, grated
• 1 stalk celery, finely diced
• 1 medium zucchini, grated
• 1/2 small sweet potato, grated
• 2 tablespoons tahini
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 cup besan (chickpea) flour
• 1 cup pure rolled oats or rice (pure rolled oats seen in the picture)

Method:

• Peel and chop the potatoes into even sized pieces and place them in a saucepan and cover with salted water. Bring to the boil over medium-high heat. Reduce heat, cover and cook for 10-15 minutes until they are cooked through.
• While the potatoes are boiling, heat 1 tablespoon of rice bran oil to a large heavy based frying pan, then add the garlic, onion, celery and carrot cooking for about 4 minutes or until the onion is start to soften
• Add in the zucchini and sweet potato and continue to cook while stirring for another 3-4 minutes until onions are translucent and all vegetables are cooked through
• Stir through the Tahini and spices and remove from the heat as soon as it becomes fragrant
• Drain the potatoes and mash very well, add in the spiced vegetables and the flour, mix very well and then set aside to cool completely
• Preheat the oven to 180 degrees Celcius and line 2 trays with baking paper
• Add the rolled oats/rice to a food processor and grind until like a breadcrumb texture and set aside in a small bowl that is big enough to roll and coat the veggie balls
• Use your dampened hands to roll tablespoons full of the mixture into balls and then roll them in the oats to coat and place them on the baking tray. Repeat with the entire mixture
• Bake the veggie balls for 30 minutes or until golden brown

Recipe Notes:

• Store in an airtight container for the 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.

Crunchy Potato Bites

Serves: 4-6 sides

Ingredients:

• 5 medium – large potatoes
• 1/2 cup plain flour
• 2 teaspoon chicken or vegetable stock powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic salt
• 1 teaspoon ground black pepper

Method:

• Peel and chop the potatoes in about 1.5cm cubes and place them in a saucepan and cover with salted water. Bring to the boil then reduce heat, cover and cook for 10-15 minutes until they are ¾ cooked through. Drain very well
• In a small bowl mix the flours and seasonings
• Tip this mixture over the potatoes and mix gently but well so the potatoes are well coated
• Heat about 2-4 tablespoons of oil into a large non stick heavy based frying pan over medium heat
• Add the potatoes into the hot pan and cook over a medium heat for about 10 minutes continuing to flip and move the potatoes in the pan for an all over golden crispy crunch.

Recipe Notes:

• This recipe is best served fresh

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.

Crumbed Cauliflower

Serves: 4-6 sides

Ingredients:

• 1/4 head cauliflower
• 1 egg
• 1 tablespoon milk
• 1/2 teaspoon curry powder
• 1 cup breadcrumbs
• 1/2 cup plain flour
• Salt and pepper, to taste

Method:

• Cut the cauliflower into florets, roughly with the head the size of a cherry tomato
• Steam the cauliflower florets for only 5 minutes, remove the steamer basket and set aside to cool slightly
• Get 3 bowls, In the first bowl add about ½ cup plain flour and salt & pepper
• In the second bowl, add the egg, milk and curry powder, use a fork to beat together well
• In the last bowl add about 1 cup of breadcrumbs
• Gently coat each floret of cauliflower in each bowl; flour, egg wash and then breadcrumbs until all completed
• Heat 4 tablespoons of rice bran oil to a heavy based frying pan, add the cauliflower into the pan and turn when golden and crispy. It will only take a couple of minutes each side
• Once golden brown, remove from the frying pan and put on a piece of paper towel to remove excess oil.

Recipe Notes:

• This recipe is best served fresh

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.

Coconut Curry with Cauliflower and Potato

Serves: 4-6

Ingredients:

• 400ml can coconut milk
• 1 small onion, finely diced
• 1 tablespoon minced garlic
• 6 small-medium potatoes, peeled and diced
• 3 cups small cauliflower florets
• 1 cup frozen green beans
• 1/2 cup vegetable stock or water
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Method:

• Heat 1 tablespoon rice bran oil in a large frying pan heat, add the garlic and onion and fry for about 5 minutes until softened.
• Add potatoes and continue to stir for a further 5 minutes so it doesn’t stick
• Add in the spices and stir until they become aromatic, then pour in the coconut milk and add the cauliflower and stir well to ensure the spices are evenly combined
• Simmer over a low heat for about 15-20 minutes until the vegetables are just tender and then add in the green beans; if the curry is a little thick add in the stock, otherwise do not add
• Remove from the heat and sit covered for 5 minutes to allow the beans to heat through.

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.