Monday, December 15, 2014

My Greek Style Salad



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iceberg lettuce
red onion
cherry tomatoes
Lebanese cucumber
sun dried tomatoes
whole olives
feta
dried oregano
dried thyme
salt & pepper


Do This -

  1. Slice and chop the lettuce, tomatoes, onion, cucumber & sundried tomatoes and place in a salad bowl.
  2. Squash the olives to remove the pips and then tear them into the bowl.
  3. Add crumbled feta, dried herbs and salt & pepper.
  4. Pour a little of the sun dried tomato oil from the jar, and a little olive juice from the jar to make the dressing.
  5. Toss well and serve.

Chorizo Chilli



Serves 2 - 4

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2 - 4 chorizo sausages, 1 per person (cooked and sliced)
1 can crushed tomatoes (garlic, chilli & coriander flavour)
1 can red kidney beans
2 tablespoons salsa
1 red onion, cut into thin wedges
1 teaspoon ground chilli


Do This -
  • Fry chorizo and onions in a saucepan until onions are soft.
  • Add salsa, kidney beans, tinned tomatoes and chilli powder. Simmer for 10 - 15 minutes.
  • Season to taste.
  • Serve with rice, pasta or microwaved potatoes and a green salad. Add a dollop of sour cream to the top of the chilli chorizo.

Sunday, October 12, 2014

Spinach, Ricotta and Bacon Crustless Quiche



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2 teaspoons olive oil
1/2 red onion, chopped
2 garlic cloves, crushed
1 bunch English spinach, stems trimmed, washed, dried, coarsely chopped
125g (1/2 cup) smooth ricotta
100g feta
2 bacon rashers, diced
4 large eggs
1/2 teaspoon nutmeg
1/2 teaspoon dried tarragon
Freshly ground black pepper



Do This -

  1. Preheat oven to 180°C.
  2. Heat the oil in a frying pan over medium-low heat. Add the onion and bacon and cook, stirring, for 3-4 minutes or until soft. Add the garlic and cook for 1 minute or until aromatic.
  3. Add spinach and tarragon and cook, stirring, for 2 minutes or until spinach just wilts. Remove from heat.
  4. Whisk the ricotta, feta, eggs and nutmeg together in a large bowl. Season with pepper.
  5. Put onion and bacon mixture into a greased pie dish and spread to cover the base evenly.
  6. Pour the egg mixture over the top.
  7. Place in oven and cook for 40 minutes or until quiche is set.

Sunday, September 21, 2014

Roasted Red Potatoes



Quarter the potatoes long-wise.
Toss in olive oil, salt, pepper, and rosemary.
Arrange potatoes in muffin tin as shown.
Add garlic clove in the middle of the potato quarters.
Add half a teaspoon of olive oil on top of each garlic clove.
Bake 375Fahrenheit or 190Celsius for 25 minutes!

Tuesday, September 9, 2014

4 Ingredients - Peanut Butter Cookies





4 Ingredients - Lemon Butter



By popular request, here's our home made lemon butter recipe. Perfect for our little lemon cheesecakes, cupcakes, on top of scones, jam drops & much, much more!

Lemon Butter (Lemon Curd) from 4 Ingredients One Pot One Bowl. 

* Half a cup of butter
* 3 large lemons
* Half a cups of sugar
* 3 free range eggs

Melt Butter. In a separate bowl, beat eggs until frothy, then juice the 3 lemons. Add the juice, eggs and sugar to the butter and cook on a gentle heat until thick. Pour into a jar and store in the fridge.

Optional:

Grate in the zest of a lemon. For passionfruit butter, omit the lemon zest and use 1/2 cup passion fruit pulp and half a cup of lemon juice.

For more tips, options & hints check out this recipe on page 18 of 4 Ingredients One Pot One Bowl.

Recipe from 4 Ingredients One Pot One Bowl available from all good book and department stores here and around the world in eBook format and paperback.
To secure signed copies from our website for just $25 including FREE delivery within Australia simply click here:

Wednesday, August 13, 2014

Chunky Beef with Beans and Chilli

From Taste.com.au


Serves 4

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1 tablespoon olive oil
400g can chopped tomatoes
300ml bottled chunky chargrilled salsa
500g lean beef stir-fry strips
2 tablespoons chopped fresh coriander
1 red capsicum, seeds removed, coarsely chopped
400g can red kidney beans, rinsed and drained
1 onion, sliced


Do This -


  1. Heat oil in a large frying pan, add onion and red capsicum and cook over medium heat for 5 minutes or until golden. Add beef and cook, stirring, until browned.
  2. Add salsa, tomatoes and kidney beans, and simmer for 10 minutes. Stir in coriander and season with salt and pepper.
  3. Serve in bowls, topped with a generous dollop of low-fat yoghurt.


This recipe is from Taste.com.au... click here