Apple & Cinnamon Oats to Go

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Jessie Young
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Apple & Cinnamon Oats to Go Apple & Cinnamon Oats to Go Serves: 2+ Ingredients: 1/2 cup oats 1 cup milk 1 teaspoon maple syrup 2 tablespoon natural yoghurt 1/4 cup Apple puree 1/2 teaspoon cinnamon

1 Apple & Cinnamon Oats to Go Apple & Cinnamon Oats to Go Serves: 2+ Ingredients: 1/2 cup oats 1 cup milk 1 teaspoon maple syrup 2 tablespoon natural yoghurt 1/4 cup Apple puree 1/2 teaspoon cinnamon Method: Place the oats, milk and maple syrup in a blender cup and soak overnight In the morning add in the yoghurt, Apple and cinnamon then blend under smooth Pour into your serving cup of choice and enjoy

2 Recipe Notes: To make a pouch friendly on the go breakfast add in another 1/4 cup oats To make a lactation smoothie add in 1 teaspoon Brewers yeast and 1/2 teaspoon flaxseed before blending 1 tablespoon of Protein powder can also be added if desired For a dairy free version, use your choice of milk alternative and extract the yoghurt from the recipe or replace with coconut yoghurt Store in an airtight container in the fridge for up to 2 days, shake well before serving 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.

Orange Spiced Poached Pears Orange Spiced Poached Pears Serves: 4-6 Ingredients: 4-6 pears Juice of 2 oranges Zest of 1 orange 1 cinnamon stick 1 staranise 1 teaspoon vanilla extract 1 teaspoon

3 Orange Spiced Poached Pears Orange Spiced Poached Pears Serves: 4-6 Ingredients: 4-6 pears Juice of 2 oranges Zest of 1 orange 1 cinnamon stick 1 staranise 1 teaspoon vanilla extract 1 teaspoon ground cardamom 2 tablespoons maple syrup Water Method: Peel your pears and using a sharp pairing knife or an apple corer from the base side of the pear to cut out the core Place the pears and all of the other ingredients into a large soup pot which has a well sealing lid and add enough water so the pears are just covered

Bring to the boil, place the lid on the saucepan and reduce the heat to a steady simmer Simmer for 30 minutes for smaller pears and 35-40 minutes or larger pears.

4 Bring to the boil, place the lid on the saucepan and reduce the heat to a steady simmer Simmer for 30 minutes for smaller pears and minutes or larger pears. Remove from the poaching liquid gently with tongs and serve with your choice of custard, yoghurt or even ice cream. Recipe Notes: Store covered in the fridge for a maximum of 3 days This recipe is not freezer friendly Left over pears are delicious cut up cold for a delicious lunchbox treat from a fresh pear 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.

5 The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to. Baked Passionfruit Cheesecake Baked Passionfruit Cheesecake Serves: up to 12 people Ingredients: 250g sweet plain biscuits 125g butter, melted 750g light cream cheese, room temperature 3/4 cup caster sugar 1 cup natural yoghurt 1 teaspoon vanilla extract 170g can passionfruit pulp 3 eggs Method: Use a food processor to crush the biscuits to resemble coarse breadcrumbs Stir through the melted butter

6 Spread the biscuit mixture evenly over the base and up the sides about 2cm high of a 22cm springform cake tin Place in the fridge to cool Preheat the oven to 160 degrees Celcius Use your electric mixer to beat the cream cheese and the sugar together until smooth Add in the yoghurt, vanilla and passionfruit pulp and mix until well combined Finally add in one egg at a time until all combined Pour the mixture into the prepared tin and then bake in the oven for 60 minutes Remove from the oven and allow to cool to room temperature Cool in the fridge for a minimum of 4 hours but preferably overnight. Recipe Notes: Store covered in the fridge for a maximum of 5 days This recipe is freezer friendly to be consumed within 30 days Slow Braised Beef Cheeks C4K Kitchen

7 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 Oven Cleaner Homemade Oven Cleaner Ingredients: 1/4 cup dishwashing liquid 1/2 cup baking soda 1/4 cup lemon juice 2 tablespoons white vinegar Method: Heat oven to 100 degrees Celsius and allow to cool until it s at a temperature you re comfortable working in Remove the racks and side rails Use a green fabric scourer and warm soapy water to rub over the surfaces, rinsing regularly in hot water Mix the ingredients to a thick paste and spread oven the oven surfaces and allow to sit for a minimum of 2 hours but for best results 4 hours Get a bucket of warm soapy water and use a fabric scourer the wipe away the cleaning mix, scrubbing where necessary for tough patches Get a fresh batch of hot water with 1 tablespoon vinegar and 1 tablespoon lemon juice to wipe over all the surfaces with a chux and then wipe dry with a paper towel.

8 Enjoy baking a delicious C4K recipe in your beautiful freshly cleaned oven. Slow Braised Beef Cheeks Slow Braised Beef Cheeks Serves: 4 Ingredients: 4 beef cheeks 1/4 cup arrowroot flour

9 1 portion of C4K Kitchen s French Onion Soup Mix 1 large onion, roughly chopped 1 stalk celery, finely diced 250g mushrooms, sliced 6 cloves garlic, finely diced 2 beef stock cubes 3/4 cup dry white wine 3/4 cup water 1 bay leaf Method: Mix the French onion soup mix and the arrowroot flour together Coat each beef cheek fully in the mixture and in a hot frying pan brown off the beef cheeks on both sides Place the onions, celery, garlic, mushrooms, crumbled stock cubes, bay leaf and the remaining soup/flour mix in the base of the slow cooker Place the browned cheeks on top of the veggie mix Pour the wine and water over the beef Cook on LOW for 8 hours or HIGH for 4 hours Recipe Notes: Store covered in the fridge for a maximum of 3 days This recipe is freezer friendly This recipe you MUST brown the beef cheeks or they will not hold their shape and will fall apart Leftover (good luck having any left overs) make a delicious pie filling.

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.

10 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 Cottage Cheese Frittata Serves: 4-6 Ingredients:

11 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

12 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. Dairy Free Egg Free Banana & Date Loaf Dairy Free Egg Free Banana & Date Loaf Makes: 1 loaf cake

Ingredients: 200ml warm water 2 tablespoons chia seeds 1 cups plain flour 3/4 cup wholemeal plain flour 1/2 cup pitted dates, chopped 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg

13 Ingredients: 200ml warm water 2 tablespoons chia seeds 1 cups plain flour 3/4 cup wholemeal plain flour 1/2 cup pitted dates, chopped 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg Pinch salt 1/2 cup coconut oil 1/4 cup honey 1 teaspoon vanilla extract 4 over ripe mashed bananas Method: Soak the chia seeds in the water for 15 minutes Preheat your oven to 170 degrees Celsius and prepare a loaf tin by greasing and lining with baking paper Mix the flours, dates, baking powder, cinnamon, nutmeg and salt in a mixing bowl until well combined and the dates are coated in dry mixture In a second bowl mix together the water/chia mixture with the coconut oil, mashed banana, honey and the vanilla and stir well until you have a smooth

14 consistency and well combined Gradually add in the flour mixture in 1/2 cup at a time folding in with a spatula and add more when fully combined Pour the batter into the prepared tin and bake for minutes until golden brown and a cake skewer comes out clean when inserted into the thickest part of the cake Cool in the cake tin for 10 minutes before transferring to a wire cooling rack Recipe Notes: Store in an airtight container below 27 degrees for a maximum of 5 days This recipe is freezer friendly to be consumed within a period of 6 months This is a great recipe to freeze in individual slices to place 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.

Gluten Free Gravy Gluten Free Gravy Serves: 6-8 people Ingredients: 2 tablespoons butter 2 tablespoons arrowroot flour 2 cups beef stock 2 beef stock cubes 1/2 teaspoon Vegemite (or Worcestershire

15 Gluten Free Gravy Gluten Free Gravy Serves: 6-8 people Ingredients: 2 tablespoons butter 2 tablespoons arrowroot flour 2 cups beef stock 2 beef stock cubes 1/2 teaspoon Vegemite (or Worcestershire sauce) 1/2 teaspoon celery salt 1/2 teaspoon onion powder 1/2 teaspoon garlic powder Salt & pepper to taste Method: Melt the butter in small saucepan over a medium heat and add in the arrowroot flour whisking constantly for approximately 3 minutes to cook out the flour Add in the remaining ingredients and whisk constantly

16 until you bring the stock to a boil Reduce the heat of the sauce to a very steady simmer and simmer for the gravy for approximately 20 minutes to allow the flavours to develop, whisking every 5 minutes. If during reduction the gravy is getting too thick for your preferred consistency add in 1/4 cup water and whisk through then continue to simmer. Recipe Notes: Best served fresh but can be store in an air tight container in the fridge for the maximum of 3 days Freezer friendly to be consumed within 3 months. When reheating from frozen you may require some additional stock or water to rehydrate 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 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,

17 VIP Uglies 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

18 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.

Cheese Filled Meatballs in MMS Cheese Filled Meatballs in MMS Makes: 14 meatballs Ingredients: 500g beef mince 1 teaspoon garlic salt 1 egg 1/2 cup seasoned breadcrumbs 14 cubes of cheese

19 Cheese Filled Meatballs in MMS Cheese Filled Meatballs in MMS Makes: 14 meatballs Ingredients: 500g beef mince 1 teaspoon garlic salt 1 egg 1/2 cup seasoned breadcrumbs 14 cubes of cheese (approximately 3/4cm square) 1 tablespoon rice bran oil 1 portion of C4K Kitchen s Mummas Magic Sauce 2 teaspoons mixed herbs 1 tablespoon minced garlic Method: Mix the mince, garlic salt, egg and breadcrumbs together between your fingers under well combined Pinch off about 1 tablespoon mixture and flatten in damp hands Place the cube of cheese in the middle then top the cube of cheese with enough of the meat mixture to just cover the top of the cheese cube

Use your hands to completely wrap the beef mixture around the cube of cheese Dampen your hands and roll the meatball for about 30 seconds so it s smooth all over and the cheese is well sealed Repeat

20 Use your hands to completely wrap the beef mixture around the cube of cheese Dampen your hands and roll the meatball for about 30 seconds so it s smooth all over and the cheese is well sealed Repeat until all meatballs are prepared Heat the oil in the base of a heavy based frying pan browning off and sealing the meatballs Add in the MMS, garlic and mixed herbs and gently stir Simmer for minutes Serve with your choice of pasta Recipe Notes: Store covered in the fridge for a maximum of 3 days This recipe is freezer friendly to be consumed within 3 months

21 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.

Chocolate Fruit & Nut Protein Uglies

Chocolate Fruit & Nut Protein Uglies Chocolate Fruit & Nut Protein Uglies Makes: 18 Ingredients: 6 scoops chocolate protein powder 1/2 cup rolled oats 1/2 cup almond meal 1/2 cup dark choc chips 1 cup