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Lemon Curd 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 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. Lamb Koftas 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 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. 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 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. Lamingtons 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.

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