Pumpkin, Bacon & Spinach Muffins

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1 Pumpkin, Muffins Bacon Pumpkin, Bacon & Spinach Muffins Makes: 16 Ingredients: 2 cups grated cheese 1 cup diced bacon 2 cups grated pumpkin 1/2 cup finely chopped onion 1/3 cup frozen spinach, defrosted 4 garlic cloves, finely grated 1 cup wholemeal SR flour 1 cup white SR flour & Spinach

2 1/2 teaspoon salt 3/4 cup vegetable or canola oil 4 eggs 1 cup milk Method: Preheat your oven to 180 degrees Celsius and prepared enough muffin trays to bake between muffins by spraying with cooking spray Place the cheese, bacon, pumpkin, onion, spinach and garlic in a large mixing bowl and mix with a wooden space until well combined Add in the flours and salt stirring well until all the ingredients are evenly and well coated in the flour In a small jug whisk together the oil, eggs and milk Pour the wet ingredients in with the dry ingredients and stir until combined, do not over mix Spoon the mixture evenly into the prepared muffin tray Bake for minutes until golden and a cake skewer comes out clean Allowed to cool in the tray for 5 minutes before transferring to a wire rack to cool completely Recipe Notes: Store in an airtight container under 27 degrees for a maximum of 5 days This recipe is freezer friendly to be consumed within 6 months

3 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. Classic Tuna Mornay Classic Tuna Mornay Serves:6-8

4 Ingredients: 700g potatoes 1 tablespoon butter 1 tablespoon milk 1/2 teaspoon salt 1 stalk celery, finely diced 1 small onion, diced 4 garlic clove, finely diced 2 teaspoon rice bran oil 1 tablespoon butter 1 tablespoon plain flour Up to 2 cups milk 1 x 400g creamed corn 425g can tuna in spring water, drained 3/4 cup breadcrumbs 1 1/2 cups grated cheese

5 Method: Peel and dice the potatoes to a similar sauce, simmer in lightly salted water until cooked through Drain the potatoes, add in the 1 tablespoon butter, 1 tablespoon milk and salt into the potatoes and then mash to your preferred consistency set aside to cool Preheat your oven to 180 degrees Celsius Heat the oil in a heavy based frying pan over a medium heat and add in the onion, celery and garlic satueing until the onion softens Add in the last tablespoon of butter and melt Once melted add in the flour and stir evenly through the butter, onion, celery & garlic cooking the flour out for approximately 2-3 minutes Gradually add in the milk using a fork to regularly stir the sauce to prevent any lumps forming, continue to add milk until you get a thick white sauce a similar consistency to the mashed potato To the mash potato add the sauce, creamed corn and the drained and shredded tuna stirring until well combined Pour the mixture into a lasagne dish then evenly sprinkle the breadcrumbs and the cheese over the top Bake in the pre-heated oven for minutes or until the cheese is golden. Recipes Notes: Store covered in the fridge for a maximum of 3 days This recipe is freezer friendly To add more filler into this dish you can add up to 2 cups of cooked rice The tuna can be replaced with left over roast chicken for a delicious chicken Mornay

6 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. Chicken Satay Chicken Satay Serves: 4

7 Ingredients: 600g chicken breast, thinly sliced 1 large onion, diced 3 cloves garlic, finely diced 1/2 teaspoon freshly grated ginger 1 tablespoon rice bran oil 3 tablespoons smooth peanut butter 1 tablespoon curry powder 1 tablespoon soy sauce 1 teaspoon turmeric 400g can coconut cream Up to 1/2 cup chicken stock (as required) Method: Heat the oil in a heavy based frying pan over a medium heat and brown the chicken until sealed then remove from the frying pan

8 Add in the onion, garlic and ginger and sauté in the frying pain until the onion softens, approximately 3-5 minutes Return the chicken to the pan adding in the peanut butter, curry powder, turmeric and soy sauce and stir until the peanut butter melts and the chicken is evenly and well coated Pour in the coconut cream and simmer for 10 minutes to allow the chicken to cook through and the flavours to infuse, add in the chicken stock gradually as required to get the sauce to your preferred consistency Serve with your choice of fried or steamed rice topped with some fresh chilli and coriander. Recipe Notes: Store covered in the fridge for a maximum of 2 days This recipe is freezer friendly to be consumed with 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.