Gluten Free Dairy Free Ham & Cheese Scrolls

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Aldous Tucker
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Gluten Free Dairy Free Ham & Cheese Scrolls Gluten Free Dairy Free Ham & Cheese Scrolls Makes: 15-18 Ingredients: 2 teaspoons yeast 2

1 Gluten Free Dairy Free Ham & Cheese Scrolls Gluten Free Dairy Free Ham & Cheese Scrolls Makes: Ingredients: 2 teaspoons yeast 2 teaspoons caster sugar 1 cup warm water 1 1/2 cups gluten free SR flour 1 1/2 cups gluten free plain flour 1 tablespoon psyllium husk

2 2 tablespoons minced garlic 200g shredded ham 12 sliced of vegan cheese Method: Add the yeast and sugar to the warm water and stir well, allow to sit for 10 minutes to activate the yeast until it is foamy on the surface In a large mixing bowl combine the 2 flours and the psyllium husk and mix well Make a well in the centre of the dry ingredients and pour in the activated yeast and all of the liquid into the well Using a butter knife to fold the dry flour into the centre of the mixing bowl where the liquid is and continue to mix until you have a dough that has just come together Turn the mixture out onto a dry clean bench and knead the dough for about 10 minutes once the dough is smooth and has come together Place the dough in a lightly oiled bowl and cover with alfoil and allow to sit for minutes Remove the alfoil and punch out the air pockets in the dough Turn the dough out onto a dry lightly floured and clean surface and roll the dough into a rectangle roughly 20 x 35cm Spread the minced garlic evenly over the rolled out dough followed by evenly sprinkling the shredded ham and top with the cheese Roll the dough into a log shape until well sealed Slice the dough into about 1 1 1/2cm thick scrolls and lay them flat (with the scroll facing upwards) onto a baking tray that has been lined with baking paper Loosely cover the scrolls with glad wrap and place is a

3 dark dry place to allow to pro for minutes Preheat the oven to 180 degrees Celsius Once the scrolls have finished proofing bake for minutes until golden Allow to cool on a wire rack completely before bagging to keep or freeze Recipe Note: Store in an airtight container below 27 degrees for a maximu 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.

4 Homemade Passata Homemade Passata Makes: approximately 1 litre Ingredients: 1 onion 3 cloves garlic 3 sprigs fresh oregano 1.5kg fresh tomatoes 1 chicken or vegetable stock cube 2 tablespoons apple cider vinegar

5 Thermo Cooking Method: Place quartered onion, garlic and oregano into the jug [Speed 8, 3 seconds] Add in quartered tomatoes, stock cube and apple cider vinegar [Speed 1, 100 degrees, 30 minutes] Remove the master cap from lid but sit steam basket over the hole to reduce splatter [Speed 1, ST/VAROMA temp, 5 minutes] Allow the mixture to cook for at least 10 minutes then replace the master cap and sit steam basket over the master cap [Speed 4, 20 seconds] Allow to cool for a further 20 minutes before placing in the fridge or dividing into single serve portions and freezing Stove top Method: Bring a stockpot of water to the boil and place in half of the tomatoes and allow to simmer for 60 seconds Remove the tomatoes from the boiling water and plunge them into a sink full of iced water and sit for another 2 minutes Remove the tomato from the iced water and peel the skin from the tomato Repeat with the remaining tomatoes until all tomatoes are peeled Empty out the stockpot Place the finely diced onion and garlic and oregano leaves into the base of the stockpot with the stock cube and the vinegar Place all tomatoes in the stock pot then gently press down on the tomatoes with a potato masher to release some of the juices

6 Place the lid on the stock pot and simmer over a medium low heat for 60 minutes to allow the tomatoes to break down Use a stick blender to puree the mixture until smooth or allow to cool and transfer in batches to a food processor to process until smooth If the passata is too runny for your preferences after being blended return to the stock pot and simmer undercovered for 5-10 minutes or until you reach your desired conistency Recipe Notes: Store in the fridge in an airtight container for a 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.

Tamale Pie Tamale Pie Makes: 8 Ingredients: 1 packet (8) stand and stuff tortilla boats 1 portion of C4K Kitchen s Chilli Con Carne 1 ½ cups SR flour ½ cup fine polenta 90g butter ½ teaspoon salt 1

7 Tamale Pie Tamale Pie Makes: 8 Ingredients: 1 packet (8) stand and stuff tortilla boats 1 portion of C4K Kitchen s Chilli Con Carne 1 ½ cups SR flour ½ cup fine polenta 90g butter ½ teaspoon salt 1 teaspoon sugar ¾ cup milk Plain flour for dusting bench Extra milk for brushing Method: Prepare the C4K Kitchen s Chilli Con Carne as per the recipe and set aside Preheat the oven to 200 degrees Celsius and line 2

8 baking trays with baking paper Place the flour, polenta, salt and sugar in a mixing bowl and mix until well combined Dice the cold butter into approximately 1/2cm cubes and use your fingertips to rub the butter into the dry mixture until all butter lumps are broken down and the mixture resembles coarse breadcrumbs Add in the milk and use a butter knife to bring the dough just together Lightly flour a clean and dry bench with plain flour and turn the cornbread mixture out and knead until it comes together, if it is too sticky add a bit more SR flour, if it is too dry add a touch more milk, this will vary depending on the type of polenta you use Once you have a smooth scone like dough divide into 8 equal portions Roll each portion out as close as possible to the tortilla boat shape and set aside until you have 8 lids Fill each tortilla boat with the Chilli Con Carne then place the cornbread lid on the top tucking any excess down the inside of the boat Repeat until you have 8 Tamale pies Place the pies on the prepared baking trays and brush the top with extra milk Bake for minutes until golden brown Recipe Notes: Store covered in the fridge for a minimum 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.

9 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. Mushroom Ragu with Creamy Polenta Mushroom Ragu with Creamy Polenta Serves: 4

10 Ingredients: 2 tablespoons butter 1 onion, finely diced 1 celery stalk, finely diced 4 cloves garlic, finely diced 600g mixed mushrooms 1/2 cup dry white wine 2 cups beef stock 1 tablespoon Vegemite or Worcestershire sauce 1 teaspoon paprika 1/3 cup cream 2 tablespoons of arrowroot or cornflour 1 cup polenta 4 cups chicken stock 1 cup milk ½ cup Parmesan cheese Method: Melt the butter in the base of a large saucepan, that has a well sealing lid, over a medium heat Add in the onion, celery and garlic and sauté for approximately 3-5 minutes until the onion starts to soften Add in all of the sliced mixed mushrooms and stir until they are well coated in the butter, add the wine in and then place the lid on the saucepan and cook for approximately 10 minutes on a medium-low heat to allow the mushrooms to steam in the coated butter Add the stock, Vegemite and paprika into the sauce and bring to the boil Reduce the heat to a gentle simmer, replace the lid on the saucepan and simmer for 45 minutes, stirring occasionally When the Mushroom Ragu has about 15 minutes left to

11 simmer it is best to start your polenta so they are finished at the same time Place the 4 cups of cold water and the polenta into a large saucepan and place over a medium heat and use a whisk to stir continually until it comes to a steady simmer Reduce the heat to a medium-low heat and place the lid on the saucepan and allow the polenta to simmer for 25 minutes, it is a misconception that polenta needs to be continuously stirred for the entire cooking time, you just need to stir every 5 minutes or so to ensure it doesn t stick on the bottom. While the polenta is cooking you will need to finish off the Ragu by creating a flour paste out of the flour and cream and then mix the paste through the mushroom mixture until evenly distributed Continue to simmer the Mushroom Ragu under a low heat with the lid off until the polenta is cooked and ready to serve, this will allow the flour to cook out and the ragu to thicken To finish your polenta remove from the heat then add in the milk and the cheese stirring to ensure it is well combined, replace the lid on the saucepan and sit for 5 minutes, give the polenta another good stir then serve immediately topped with your Mushroom Ragu. Recipe Notes: Store covered in the fridge for a maximum of 3 days. However the polenta is best served fresh Any left over polenta, it is recommend to spread this out onto a baking paper lined tray to about 1/2cm thick and allow to set and use for polenta chips or C4K Kitchen s Polenta Star Pizzas The Mushroom Ragu is freezer friendly to be consumed within 6 months

12 The Mushroom Ragu is also delicious served over a steak or a baked potato instead of the polenta The polenta used in the recipe was Sienna s Fine Grain Polenta -polenta-fine The mushroom mix used in the photo was 150g oyster mushrooms, 100g shitake mushrooms, 150g brown mushrooms, 300g field/button mushrooms. 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. Vegetarian Sausage Rolls Vegetarian Sausage Rolls Makes: 12 standard sausage rolls or 36 party sized sausage

rolls Ingredients: 3 sheets of puff pastry, defrosted 500g potatoes 1 tablespoon butter 2 tablespoons milk 1 tablespoon rice bran oil 1 onion, finely diced 1 celery stalk, finely diced 3 cloves

13 rolls Ingredients: 3 sheets of puff pastry, defrosted 500g potatoes 1 tablespoon butter 2 tablespoons milk 1 tablespoon rice bran oil 1 onion, finely diced 1 celery stalk, finely diced 3 cloves garlic, finely diced 1 medium carrot, grated 1 zucchini, grated 100g sweet potato, grated 100g cauliflower including stem, grated 2 heaped tablespoons tahini 1 teaspoon curry powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon onion salt 1 egg, lightly beaten 1/2 cup grated Parmesan cheese 2 tablespoons extra milk 1 tablespoon sesame seed or poppy seeds (optional) Method:

14 Peel and chop your potatoes into roughly the same sized pieces and place in a saucepan, cover with water and simmer for minutes until the potatoes are soft Drain all of the water and mash the potatoes using a potato masher or fork Add in the butter, milk and some salt and pepper to your taste and mix well Set the potato aside to cool while you prepare the vegetable mince Heat 1 tablespoon rice bran oil in a large heavy based frying pan over a medium heat, then add in the onion, celery and garlic and saute off for 2-3 minutes until the onion has slightly become translucent Add in the remaining grated vegetables and 1/4 cup water and simmer for about 5 minutes to allow all of the vegetables to soften Add in the tahini, curry powder, cumin, coriander and onion salt and stir through vegetable mince until the spices are aromatic, approximately 3-5 minutes Remove the spiced vegetable mince from the heat, add to the mashed potato, cheese and the egg and stir until well combined, then set aside to cool completely. Preheat your oven to 180 degrees Celsius line 2 baking trays with baking paper Slice your puff pastries sheets down the middle to have 2 equal sized rectangles Down the middle of one pastry rectangles even spread 1/6th of the filling in a sausage shape, fold over both sides of the pastry ensure the pastry cross over by at least 1/2cm then use the tip of a fork to pierce the pastry join to interlock the two layers of pastry Cut the log into half for standard sized sausage rolls or into 6 for party sized sausage rolls Place the sliced sausage rolls on the prepared tray Repeat with the remaining pastry and filling until you have completed Brush the top with the additional milk and sprinkle with

15 sesame or poppy seed Bake for minutes until golden brown Allow to cool for at least 10 minutes on the tray before moving to a wire rack to cool completely Recipe Notes: Store in an airtight container in the fridge for a maximum of 5 days This recipe is freezer friendly either prepared and uncooked OR cooked and ready to reheat & eat and 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.

Chilli Con Carne Chilli Con Carne Serves: 4 Ingredients: 1 tablespoon rice bran oil 1 onion, finely diced 3 cloves garlic, finely diced 500g beef mince 1 teaspoon chilli powder (can be halved) 2

16 Chilli Con Carne Chilli Con Carne Serves: 4 Ingredients: 1 tablespoon rice bran oil 1 onion, finely diced 3 cloves garlic, finely diced 500g beef mince 1 teaspoon chilli powder (can be halved) 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1/4 teaspoon chilli flakes 1 beef stock cube 400g kidney beans or cannellini beans, drained & rinsed 1 portion of C4K Kitchen s Mumma s Magic Sauce (approximately 800ml) Method: Heat the oil in a large heavy based frying pan or

17 saucepan and saute the onion and garlic for 3-5 minutes until the onion softens Add in the mince and using your wooden spoon to break up the mince while you are browning the mince Once all the meat is sealed add in all the spices, herbs and stock cube and fry off the spices for approximately 2 minutes or until aromatic Add in the beans and the MMS and simmer over a low heat for 30 minutes to allow the flavours to infuse. Serve as desired, picture shows served on a bed of toasted corn chips. 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.

18 C4K Mashies C4K Mashies Makes: approximately 24 Ingredients: 2 cup mashed potato 1 egg yolk OR 1 tablespoon corn flour ½ cup grated parmesan cheese

19 ½ teaspoon garlic salt 1 cup panko crumbs Method: Place the breadcrumbs in a shallow bowl In a large mixing bowl combined the chilled mashed potato will all remaining ingredients until well combined Using damp hands roll a tablespoon of the potato mixture into a ball shape using the palms of your hands Roll the ball directly into the breadcrumbs until well coated Repeat until all the potato is used Heat 2-4 tablespoons of oil in a heavy based frying pan over a medium heat and shallow fry the mashie until golden brown, approximately 3 minutes; turn the mashie regularly to ensure you get an even crunchy brown coating. Recipe Notes: When shallow frying the best way to maintain a round shape is to ¼ quarter turn the mashie rather than flipping of you will end up with a mini mashie patty To maintain the perfect round shape deep fry in 190 degrees Celsius oil for 4-5 minutes until golden and crispy For a healthier alternative generous spray the mashies with rice bran oil cooking spray and over bake in a preheated 180 degrees Celsius over for about minutes until golden and crispy Best served fresh, but you can store in the fridge in an airtight container for a maximum of 3 days This recipe is freezer friendly with the uncooked

20 prepared mashies. You can also freezer cooked ones however they are best served freshly cooked. 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. Nana Tana Uglies

Nana Tana Uglies Makes: 12 Ingredients: 3 ripe mashed bananas 1/4 cup natural yoghurt 1 cup rolled oats 1 cup sultanas 1 teaspoon cinnamon Pinch salt Method: Preheat your oven to 180 degrees Celsius

21 Nana Tana Uglies Makes: 12 Ingredients: 3 ripe mashed bananas 1/4 cup natural yoghurt 1 cup rolled oats 1 cup sultanas 1 teaspoon cinnamon Pinch salt Method: Preheat your oven to 180 degrees Celsius and line a cooking tray with baking paper In a mixing bowl mash your bananas well using a fork Add in the remaining ingredients and stir until well combined Dollop the mixture onto the prepared baking tray for minutes until golden Allow to cool completely for 10 minutes on the tray before moving to a wire cooling rack. Recipe Notes:

22 Store in an airtight container in the fridge This recipe is freezer friendly to be consumed within 6 months Flavoured (including vanilla) yoghurt is able to be used but will deliver a sweeter finish than using natural yoghurt. 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. One Pot Caprese Pasta

One Pot Caprese Pasta Serves: 4 Ingredients: 250g dried linguine pasta 400g can of chopped whole peeled tomatoes 3 1/4 cup chicken or vegetable stock 1 small onion, thinly sliced 4 cloves garlic,

23 One Pot Caprese Pasta Serves: 4 Ingredients: 250g dried linguine pasta 400g can of chopped whole peeled tomatoes 3 1/4 cup chicken or vegetable stock 1 small onion, thinly sliced 4 cloves garlic, thinly sliced 1 tablespoons mixed herbs 2 tablespoons extra virgin olive oil 1/4 cup freshly shredded basil 200g roughly chopped bocconcini cheese 1 tablespoon balsamic vinegar 1/4 cup parmesan cheese Method: Place the pasta, tomatoes, stock, onion, garlic, herbs and oil in a large sauce

Bring the pot to a boil and using your tongs to curl the pasta into the liquid so it is full covered by liquid Place the lid on the saucepan and reduce to a gentle simmer Simmer the pasta for

24 Bring the pot to a boil and using your tongs to curl the pasta into the liquid so it is full covered by liquid Place the lid on the saucepan and reduce to a gentle simmer Simmer the pasta for approximately minutes stirring every couple of minutes to ensure the pasta is not sticking together and being evenly coated with sauce Remove from the heat and stir through the basil, cheese and the balsamic vinegar Serve topped with some fresh parmesan cheese. Recipe Notes: Store covered in the fridge for a maximum of 3 days MMS could be substituted into this recipe instead of the can of whole peeled tomatoes This recipe is not freezer friendly

25 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. Sweet & Sour Pork Sweet & Sour Pork Serves: 4-6

Pork Ingredients: 2 cups of diced left over roast pork 1 cup SR flour 1 cup ice cold water 1/2 teaspoon Chinese 5 spice Sauce Ingredients: 1 tablespoons rice bran oil 440g can crushed pineapple in

26 Pork Ingredients: 2 cups of diced left over roast pork 1 cup SR flour 1 cup ice cold water 1/2 teaspoon Chinese 5 spice Sauce Ingredients: 1 tablespoons rice bran oil 440g can crushed pineapple in juice 1 medium onion, thinly sliced 1 large carrot, sliced 1 zucchini, sliced 1/2 red capsicum diced 3/4 cup chicken stock 1/4 cup C4K Kitchen s Mumma s Magic Sauce 2 tablespoons white vinegar 2 tablespoons honey 1 tablespoon soy sauce 2 tablespoon arrowroot or corn flour Method: To prepare the sauce, heat the oil in the base of a heavy based saucepan over a medium heat Saute the onion, carrot, zucchini and capsicum for

27 approximately 3-5 minutes until the onion softens Add in the entire can of the pineapple, liquid included as well as 1/2 cup chicken stock, MMS, vinegar, honey and soy sauce. Set aside the additional 1/4 cup of chicken stock until later Simmer the sauce over a low heat for 10 minutes Finish the sauce by mixing the flour into the set aside stock and then stir into the sweet and sauce and simmer for 5 minutes to allow the sauce to thicken and the flour to cook out. To prepare the pork you need to start by heating a saucepan (or deep fryer) with oil and heat to a high temperature While the oil is heating prepare the batter by whisking the flour, ice cold water and Chinese 5 spice together until you have a thick and smooth batter Dip the diced pork into the batter and remove each piece individually with a long skewer and gently lower into the hot oil Cook in small batches, each batch will take about 4-5 minutes until golden and crispy Remove from the oil and drain on paper towel to remove excess oil Serve the pork with either steamed rice or fried rice topped with your delicious sweet and sour sauce. Recipe Notes: Store covered in the fridge for a maximum of 3 days This recipe is not freezer friendly. However, the sweet & sour sauce can be frozen. For a healthier alternative instead of battering your pork place the diced pork directly into the sauce the same time as you add in the arrowroot flour to allow the meat to warm in the sauce.

28 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.

Breakfast Protein Balls

Breakfast Protein Balls Breakfast Protein Balls Makes: 12 Ingredients: 1 cup toasted muesli 150g pitted prunes (or dates) 100g dried apricots 60g dried cranberries 5 scoops (150g) pure protein powder 1/4