Lemon Curd,C4K Kitchen Pavlova,Lamb Koftas,Fresh Herb

Lemon Curd

Makes: Approximately 2 cups

Ingredients:

8 egg yolks 1/2 cup caster sugar 150g butter 4 large fresh lemons

Method:

Place the egg yolks and sugar is a small saucepan and place on a low-medium heat, whisk the egg mixture until the sugar is dissolved Roughly chop the butter and add into the egg mixture and whisk until the butter is fully melted, whisking regularly Freshly grate the zest of 3 of the 4 lemons and add to the mixture in the saucepan Finally add in the juice of all 4 lemons to the mix and combine well with the whisk Simmer for approximately 15 minutes until thickened Once thickened pass the curd through a sieve to ensure you extract any lemon pulp and/or seeds and are left with a beautiful smooth curd Allow to cool before transferring to a air tight container and storing in the fridge.

Recipe Notes:

This recipe is not freezer friendly Lemon curd to be stored in an air tight container in the fridge and to be consumed within 2 weeks

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 Kitchen Pavlova

C4K Kitchen’s Pavlova

Serves: 8-12

Ingredients:

8 egg whites 1 cup caster sugar 2 tablespoons corn flour 2 teaspoons white vinegar 1 teaspoon vanilla extract

Topping Ingredients:

300ml full fat thickened cream 1 1/4 tablespoon icing sugar 1/2 teaspoon vanilla extract Assorted fresh fruit

Method:

Preheat oven to 150 degrees Celsius and line a large baking tray within baking paper that has a 20cm circle drawn on the middle of the paper on the underside Place the egg whites in a large mixing bowl and use your electric beaters to beat until firm peaks form Gradually add in the sugar, 1/4 cup at a time beating constantly until the sugar is all dissolved before adding in more until the mixture is thick and glossly Add in the cornflour , vinegar and vanilla until just combined Spoon the mixture onto the baking paper staying within the disc drawn on the paper and shape the mixture to be as even as possible Bake in the oven for 10 minutes, then reduce the oven to 110 degrees Celsius and bake for another 1 hour or until the pavlova is crisp and dry Turn the oven off and leave the pavlova in the over with the door closed to cool completely, preferably overnight. To decorate your pavlova pour your cream, icing sugar and vanilla into a mixing bowl and whip the cream until thick and fluffy Gently spread the whipped cream over the cooled pavlova base and finally top with your preferred selection of fresh or preserved fruits.

Recipe Notes:

The picture shown has the pavlova topped with fresh strawberries, fresh blueberries, C4K Kitchen’s Lemon Curd and fresh grated dark chocolate. It is recommended that one tart fruit be used to help balance out the sweetness of the base, such as lemon, lime, passionfruit etc. To be stored covered in the fridge for up to 5 days This recipe is not freezer friendly

Lamb Koftas with Tzatziki

Serves: 4

Ingredients:

500g lamb mince 1 teaspoon ground cumin 2 teaspoons ground coriander 2 teaspoons minced garlic 2 teaspoons onion flakes 1 teaspoon celery salt

Method:

Place all the kofta ingredients in a bowl and use your hands to combine all the ingredients together Divide the mixture into 8 portions and shape into short sausage shapes Heat 1 tablespoon of rice bran oil in a heavy based frying pan over medium heat and cook the Koftas for about 3-4 minutes until golden and the kofta is cooked through Serve the Koftas topped with the Tzatziki or with the Tzatziki as a side dipping sauce.

Recipe Notes:

Store covered in the fridge for a maximum of 3 days The koftas are freezer friendly either cooked or uncooked. Uncooked koftas are to only be frozen using mince meat that has not previously been frozen. Recipe shows the koftas topped withC4K Kitchen’s Tzatziki

Fresh Herb Quinoa Salad

Fresh Herb Quinoa Salad Serves: 2 mains or 4 sides

Ingredients:

1 cup uncooked quinoa 1/3 cup fresh parsley, shredded 1/4 cup fresh coriander, shredded 2 spring onions, finely sliced 1/2 long red chilli, finely diced 1 tomato, finely diced 1 tablespoon freshly squeezed lemon juice 2 teaspoons extra virgin olive oil

Method:

Place the quinoa in a small saucepan with 1 3/4 cups of water and bring to the boil Add a pinch of salt and place the lid on the saucepan, reduce the heat and simmer for 15 minutes Remove from the heat but leave the lid on the saucepan for another 5 minutes then remove the lid then fluff up with a fork Set aside to cool for at least 15 minutes Shredded the herbs, finely slice the spring onions and finely dice the chilli and tomato Add the salad mix and quinoa together in a salad bowl Top with the lemon juice and olive oil, season to your liking and stir well

Recipe Notes:

Store in an airtight container for the maximum of 5 days This recipe is not freezer friendly

Lamingtons

Makes:24

Ingredients:

6 egg 1/2 cup caster sugar 1 1/4 cups SR flour 1/4 cup corn flour 80ml boiling water 30g butter 2 – 2 1/2 cup desicated coconut

Chocolate Sauce Ingredients:

4 1/2 cups icing sugar 2 tablespoons corn flour 1/2 cup unsweetened cocoa powder 1 tablespoon butter, softened 3/4 cup full cream milk

Method:

Preheat your oven to 180 degrees Celsius (170 degrees for fan forced oven) and prepare a tin 20x30cm by well greasing and lining with baking paper Crack all your eggs into a large mixing bowl and use your beaters to beat until light and fluffy, approximately 2 minutes Add in the caster sugar and on a high speed beat the egg mix until soft peaks form in the egg mix, this will take approximately 8 minutes Sift you flours together twice and set aside In a small mixing bowl add the butter and boiling water and allow the butter to melt into the water To prepare the cake batter sift the combine flour over the egg mix and gently fold through with a spatula Add in the butter mix and again gently fold through until just combined Pour the batter gently into the prepare tin and bake for 25 minutes Once cooked invert onto a wire cooling rack to cool while you prepare the chocolate sauce Sift the icing sugar, corn flour and cocoa into a heatproof bowl and sit this bowl over top of a simmering saucepan of water (a double boiler) Add in the milk and butter until the chocolate sauce comes together and is thick enough to evenly coat the back of a spoon Return to you sponge and cut into 24 equal portions Prepare your preparation station by having half the coconut in a shallow pan and the other half in a container behind and have a wire rack with a silicon may underneath it Pour 1/4 of the chocolate sauce into a bowl Roll the sponge cube in the chocolate sauce starting with the 4 open cut sides and gently roll to coat the top and bottom sides and then place in the coconut Repeat with another 5 sponge cubes, you will need to work quickly as the chocolate sauce will thicken and become difficult to use Roll each of the 6 coated sponge cubes in the coconut and sprinkle extra coconut over the top of the cubes Once a coated sponge cube is fully coated place that lamington onto the wire rack to set, repeat with the remainder of that 1/4 batch Rinse out your chocolate bowl (or get another bowl) and slightly reheat the chocolate sauce again to make the sauce more fluid and repeat the coating process with another 6 sponge cubes. Repeat this process until you have 24 Lamingtons Allow to set for a minimum of 2 hours before eating.

Recipe Notes:

Store Lamingtons in an airtight container below 27 degrees Celsius and consume within 1 week. To serve as a dessert, slice a lamington in half horizontally and sandwich the halves together with raspberry jam and whipped cream. To make lamington fingers cut your sponge into finger shapes as opposed to cubes. 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.

Hamburger Rolls

Makes: 8 Ingredients:

1 cup warm water 1 tablespoon dry yeast 1 tablespoon sugar 3 1/2 cups bread flour 1 tablespoon bread improver 50g butter, melted 1 egg, lightly whisked Pinch salt 1/4 cup olive oil 1 tablespoon sesame seeds (optional)

Manual Dough Method:

Place the warm water, yeast and sugar in a small mixing bowl and whisk together Allow to sit for up to 10 minutes to allow the yeast to activate, it will be activated when it’s creates a foamy surface In a large mixing bowl add in the flour, bread improver and the salt and created a well in the centre, pour in the yeast mix, butter and egg into the well and use your hands with your fingers spread to resemble a mixer and use your fingers to stir all the ingredients together until all combined and a soft slightly sticky dough is formed Pour 1 tablespoon of oil onto a dry clean surface and place the dough into the spread oil Use your hands to knead the dough. The best kneading action is to use the heel of your hands to push the dough forward and then roll in back onto itself and repeat. Knead for approximately 8-10 minutes to allow time for the gluten to activate. Refer to the below “Proof and Bake Method” to finish making your rolls.

Thermo Cooking Dough Method:

Place water, yeast and sugar in the jug [Speed 3, 37 degrees, 15 seconds] Allow the jug to sit for 10 minutes to activate the yeast Add in flour, bread improver, butter, eggs and salt [Speed 3, 30 Seconds], [Speed 6, 10 Seconds] & [Speed 1, 10 Minutes] Refer to the below “Proof and Bake Method” to finish making your rolls.

Proof and Bake Method:

Place about 1 teaspoon of olive oil into a clean and dry mixing bowl (glass or metal is best but plastic is ok too) and spread across the bottom Place your dough into the mixing bowl and turn a few times until coated in oil and a nice smooth bowl Cover securely with glad wrap and place in a warm place to proof until doubled in size, approximately 60 minutes It should look like this once the first proof is complete.

Place tablespoon of oil on a clean dry bench (or use the previously oiled bench) and turn the dough out onto the surface punch a couple times to pop the air bubbles and knead lightly for 1 minute Divide the dough into 8 equal portions Line 2 baking trays with baking paper Grab one portion of the dough and roll in your hands into a small ball, as you are making a hamburger bun you want the dough to be more disc shaped, you do this stretching and pulling the dough and pulling the fold underneath moving in a circular motion to get a round disc shape. Place on the baking tray and repeat with the other 7 portions of dough, when placing the rolls down make sure there is approximately 5-6cm between them, like seen below

Loosely cover the rolls with glad wrap and place in a warm spot to proof for the final time until doubled in size, approximately another 60 minutes. Half way through the last proof preheat the oven to 190 degrees Celsius When you are ready to bake the rolls gently brush the tops with some olive oil and sprinkle with sesame seeds as seen below

Bake for 15-20 minutes until golden brown and you knock on the base and it sounds hollow Place on a wire rack to cool…..if you can resist that is

Skillet Sausages

Serves: 4

Ingredients:

6 tomatoes, quartered 1 red capsicum, cored and quartered 3 garlic cloves 2 tablespoons olive oil 1 teaspoon onion salt 6 small-medium potatoes 8 sausages (approximately 500g)

Method:

Preheat your oven to 180 degrees Celsius Place the tomatoes, red capsicum and garlic in a roasting pan and evenly drizzle with the oil and sprinkle with the onion salt and roast for 45 minutes Peel and cube your potatoes into about 2cm cubes and boil for approximately 15 minutes until just cooked through Cooked your sausages in a large heavy based frying pan, remove from the frying pan leaving any oils and juices in the pan and then add the drained potatoes into the frying pan cooking on high for about 5 minutes to crisp up the outside While your potatoes are crisping slice your cooked sausages into about 3cm lengths and set aside Once your potatoes are crispy add the contents of the roasting tray and the chopped sausages back in the frying pan, mix well to combine Heat for about 5 minutes until everything comes up to temperature and serve.

Recipe Notes:

This recipe is NOT freezer friendly The recipe can be stored covered or in an air tight container in the fridge for up to three days

Simple Christmas Cake

Simple Christmas Cake Makes: 1 x 20cm cake (round or square) or 12 cupcakes

Ingredients:

1kg mixed dried fruit 2 1/2 cups chocolate milk 2 cups SR flour

Method:

Soak the dried fruit overnight in the chocolate milk Preheat oven to 180 degrees Celsius and grease either a 20cm cake tin or a standard muffin tray Add the nuts, seeds and flour and use a wooden spoon to combined well Pour mixture into prepared tin or tray, for cupcakes fill the hole 3/4 full For a Cake: Cook for 1 hour or until golden on top and skewer comes out clean For Cupcakes: Cook for 20-30 minutes or until golden on top and skewer comes out clean.

Recipe Notes:

Delicious served warm with custard or ice cream as an easily alternative to pudding Cake to be stored in an air tight container under 25 degrees celcius To be consumed within 5 days

Shredded Brussel Sprouts

Shredded Brussel Sprouts Serves: 4-6 sides

Ingredients:

10-15 Brussel sprouts 1 small onion, very finely sliced 1 rasher bacon, rind removed and thinly sliced 1 tablespoon minced garlic 50g butter 1 tablespoon rice bran oil 1/2 cup cream cheese for cooking

Method:

Remove the outer husks from the Brussel spout, halve and cut out the stem and throw away and shred the Brussel sprout, repeat until completed Heat a heavy based frying pan, then add the butter and oil in the pan. Add in the onion, garlic and bacon and sweat down the onion for a couple minutes Lastly add in the shredded Brussel sprouts, continue to sweat them down for another 10-15 minutes Once cooked through stir through the cream cheese allowing to heat, season to your liking and then serve.

Recipe Notes:

Also a delicious alternative to serving cabbage This recipe is not freezer friendly To be stored covered or in an air tight container in the fridge and to be consumed within 3 days

Savoury Egg Crepe

Savoury Egg Crepes

Makes: 2

Ingredients:

2 eggs 1 tablespoon wholemeal plain flour 1 tablespoon milk Pinch salt

Method:

Whisk together the eggs all ingredients in a jug until well combined Spray a medium non stick frying pan with oil spray and heat over medium heat. Pour 1/2 of the batter into the frying pan and swirl the batter around until the base is completely covered at the batter is even Cook for 2 to 3 minutes or until lightly golden and the edges are starting to curl up like paper Flip the crepe and cook for 1 to 2 minutes on the other side, transfer to a plate and cover with a clean tea towel to keep warm while you cook the second savoury egg crepe.

Recipe Notes:

Picture shows the savoury egg crepe filled with sautéed cabbage, red capsicum and mushrooms and topped with garlic and fresh tomato. This recipe is not freezer friendly and 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.