Cheesy Cauliflower Slice - PDF Free Download

Cheesy Cauliflower Slice Cheesy Cauliflower Slice Makes: approximately 24 squares Ingredients: 1 medium cauliflower, cut into florets 1 cup grated cheese

1/2 cup grated parmesan cheese 1 large eggs 1 teaspoon mixed herbs 1 teaspoon minced garlic Method: Preheat oven to 220 degree Celsius, grease and line a baking tray with baking paper Place the cauliflower florets into a food processor or thermo cooking unit (Speed 6 for 8 seconds) and blend to a bread crumb like texture, once complete transfer the cauliflower meal into a sieve lined with a fresh linen/muslin cloth Place the sieve on top of a saucepan with some water, bring the water to a boil then cover to steam the cauliflower for 5 minutes Press cauliflower with a large spoon to push out liquid then pick up the cloth and ring out the ends to remove as much excess liquid as possible Combine the cauliflower, half of both the cheeses, the egg and herbs into a bowl and mix well Spread onto baking tray and use your hand to shape into an even-thickness rectangle. Sprinkle remaining half of both cheeses on top Put in the oven for 20-30 minutes or until the cheese is melted and the sliced cooked through Use a pizza cutter to slice while it is still hot as once the cheese sets it s more difficult to cut Allow to cool lightly on the baking tray for 10 minute before transferring to the separate squares to a cooling rack. Recipe Notes:

Soak the muslin cloth immediately otherwise can be quite pungent when it dries. Store in an airtight container in the fridge for a maximum of 3 days This recipe is 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. Cheesy Broccoli & Cauliflower

Bread Pie Cheesy Broccoli & Cauliflower Bread Pies Makes: 9 Ingredients: 9 slices of bread, crusts removed 50g unsalted butter 3 heaped tablespoons plain flour 1 teaspoon minced garlic 300ml milk

1/2 cup grated cheese 1/2 cup broccoli florets, fresh or frozen 1/2 cup cauliflower florets, fresh or frozen Method: Preheat the oven to 180 degrees Celsius Add the butter and garlic into a small saucepan and melt over medium high heat until the butter is melted and then whisk in the flour to form a rue (with a pastey type texture) and cook for about 3 minutes to cook out the flour continuing to whisk Gradually add in the milk continually whisking to ensure no lumps form once you have a nice thick cheese sauce add in the grated cheese and the broccoli and cauliflower that has either been grated, finely diced or blitzed in a food processor/thermo cooking device (Speed 6 for 8 seconds) until it has a rice like texture Grease a 9 holes in a 12 hole muffin tin Remove the crusts from the bread and use a rolling pin both directions on the bread to flatten slightly, fit the bread into one of the muffin tray holes and fill with the cheesy mixture, repeat with the remaining slices of bread and the mixture Bake for 15 minutes or until golden on top and allow to cook as the filling will be very hot. Recipe Notes: Store in an airtight container in the fridge for a maximum of 3 days This recipe is 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. Raspberry Mousse

Raspberry Mousse Serves: 6-8 Ingredients: 500ml thickened cream 2 cups raspberries, fresh or frozen 1/2 cup caster sugar 2 teaspoons gelatine Method: Whip the cream and sugar together until thick and glossy with the sugar dissolved, use a spatula to fold through the 2 cups of raspberries that have been pureed. Dissolve the gelatine in 1 tablespoon of boiling water then gently fold evenly through the raspberry mix Pour into 1 large serving bowl or 6-8 individual

portions and refrigerate overnight before serving. Recipe Notes: Store in an airtight container in the fridge This recipe is not suitable for the freezer 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.

Raspberry Chia Jam Raspberry Jam Ingredients: 2 cups raspberries, fresh or frozen 2 tablespoons caster sugar 2 tablespoons water Squeeze of lemon juice Pinch of salt

2 tablespoon white chia seeds Method: Place the raspberries in a small saucepan and place on medium heat and warm through Add in the sugar and water and bring to a gentle simmer Simmer for about 5 minutes until the berries are smooth, mash slightly with a fork tip if needed Remove from the heat and stir through the lemon juice, salt and chia seeds and transfer to a heat proof container that has a lid. Leave uncovered for about 1 hour until the temperature reduces and then place the lid on and put in the fridge for at least 2 hours before using. Recipe Notes: Store in an airtight container in a fridge for a week 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. SC Creamy Pepper Beef SC Creamy Pepper Beef Serves: 4-6

Ingredients: 700g chuck steak or gravy beef 1 large onion, roughly sliced 1 stalk celery 3 cloves garlic 2 beef stock cubes 1 teaspoon paprika 1 teaspoon ground black peppercorns 1/2 cup water 3/4 cup natural yoghurt or sour cream Method: Place the chuck steak in the base of the slow cooker bowl in whole portions. Evenly spread the onion and garlic over the top of the beef and place the whole celery stalk. Place the stock cubes, paprika, peppercorns and water over the top off the beef. Cook on LOW for 8 hours of HIGH for 4 hours. Remove and discard the whole celery stalk. Shred the meat slightly with a fork and stir through the natural yoghurt until well combined and heated.

Recipe Notes: Picture shows the SC Creamy Pepper Beef served with mash potato and cauliflower & vegetable bake. Any leftovers make for a delicious pie filling To store covered in the fridge or a maximum of 3 days This recipe is 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. Chicken & Corn Sausage Rolls

Chicken & Corn Sausage Rolls Makes: 10 large, 20 small or 40 party size sausage rolls Ingredients: 5 sheets frozen puff pastry, defrosted 500g chicken mince 1 zucchini 1/2 leek 1 carrot 1 portion sweet potato (equal to carrot size) 2 eggs 420g can creamed corn 200g stuffing mix 1/2 teaspoon celery salt

1/2 teaspoon onion powder 1 teaspoon garlic powder Method: Preheat oven to 180 degrees Celsius and line 2 baking trays with baking paper Grate the zucchini, carrot and sweet potato and place in a large mixing bowl with the finely diced leek and all other ingredients, except pastry. Use damp hands to mix the ingredients well until the chicken mince is well combined and the stuffing mix it evenly through the meaty mixture. Divide the meat mixture into 10 even portions Slice one sheet of puff pastry evenly down the middle vertically evenly place 1 portion of the meat mixture in a sausage shape down the middle of the pastry half, fold the pastry over to encase the mixture and use the tip of a fork to pierce along the entire join to interlock the two section of pastry together Either bake as 1 large sausage roll of cut into halves or eights depending on what size you want the sausage roll to be. Complete with the remaining pastry and portions of meat mixture until all prepared. Brush the sausage rolls lightly with some milk and bake in the preheated oven for approximately 30 minutes until golden and flaky. Recipe Notes: Store in an airtight container for a maximum of 2 days This recipe is freezer friendly to be used within 3 months

Cheesecake Dip Ingredients: 250g cream cheese 200ml thickened cream 1/4 cup brown sugar 1 tablespoon lemon juice Method: Heat the cream cheese in a small microwave safe dish for 45 seconds or until softened. Place all ingredients into a food processor and blend until well combined and perfectly smooth Serve with fresh fruit, cookies and/or lollies Recipe Notes: To be stored in an airtight container in the fridge for

a 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. Cheeky Mac & Cheese

Cheeky Mac & Cheese Serves: 4-6 Ingredients: 2 cups uncooked macaroni or small elbow pasta 30g butter 2 tablespoons plain flour 2 cups milk, approximately 1 cup tasty grated cheese 1/2 cup grated parmesan cheese 1 cup cauliflower puree Pinch nutmeg Salt & Pepper to taste Method: Boil 2 cups of macaroni pasta, elbow pasta or pasta of

course (picture shows stegosaurus pasta) until al dente, drain well and let sit while you prepare the sauce. To make the bechamel sauce, create a rue with the butter and flour and stir continually for a couple minutes to cook out the flour Gradually add in the milk and continued whisking to ensure a silky smooth consistency. Add milk until you get the desired consistency. You will want it runnier than normal due to additions thickening the sauce further Add in all the cheeses, cauliflower puree, salt & pepper and nutmeg, continuing to stir to ensure all the cheese has melted and you have a smooth creamy sauce. Stir through the drained pasta and serve. Recipe Notes: Store covered in the fridge for a maximum of 3 days This recipe is freezer friendly If reheating this from frozen you will need to add more milk as you reheat on the stove as the dish will loose some hydration and moisture during the freezing/reheating process

Ingredients: 1 medium-large head of cauliflower 1 tablespoon minced garlic 2 tablespoons olive oil 1 teaspoon garlic or onion salt 300ml cream Method: Preheat oven to 180 degrees Celsius Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower Roast the cauliflower for 25-30 minutes Pour all the cauliflower into a saucepan and cover with

the cream, bring the cream to a boil and then reduce to a gentle simmer for 15 minutes or until the cauliflower is cooked through and very soft Blend until smooth. Thermo Cooking Preheat oven to 180 degrees Celsius Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower Roast the cauliflower for 25-30 minutes Pour all the cauliflower into your thermo bowl and cover with cream (Speed 1; 100 degrees; 15 minutes) Allow to cool for approximately 5 minutes prior to processing Blend until smooth (Speed 10 6 seconds, scrape down the side of the bowl with a spatula, Speed 6 10 seconds) Recipe Notes: Serve over your favourite pasta, as shown in the picture with linguine pasta Serve over some grilled chicken or fish as a delicious sauce Use as a delicious alternative to white sauce/cheese sauce in recipes like lasagne To make this recipe DAIRY FREE replace the cream with either chicken stock, r vegetable stock or coconut cream Store in an airtight container for a maximum 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. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to. Cauliflower & Bacon Fritters

Cauliflower & Bacon Fritters Makes: approximately 20 Ingredients: 1 medium head of cauliflower 1/2 medium onion, finely chopped 3/4 cup diced bacon or shredded ham 3/4 cup SR flour 1/2 cup grated parmesan cheese 2 eggs, lightly beaten 1/2 teaspoon garlic salt Salt & Pepper, to taste Method: Cut the cauliflower up into florets and cover with boiling water, then simmer until the cauliflower is completely cooked.

Drain the water and then use a fork to mash the cauliflower. Add in the rest of the ingredients, except the egg and vigorously mix to ensure well combined, finally fold in the egg until well combined. Heat 2 tablespoons of oil in a heavy based frying pan, spoon in the mixture and shaped like fritters to the size that you desire. Cook for about 4-6 minutes, or until golden brown before flipping and cook on the other side until golden brown. Recipe Notes: Bacon/Ham can be removed from the recipe for a vegetarian alternative Store in an airtight container for a maximum 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. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.