Butterscotch Brownies

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1/2 cup butter

1 cup of brown sugar

1 capful of vanilla essence

2 tablespoons of milk

1 egg

1 cup of plain flour

1 teaspoon of baking powder

Pinch of salt

Do This -

•Heat oven to 160c fan forced.

•Line a baking pan and spray with some oil.

•Melt marg in a saucepan over low heat; remove from heat.

•Stir in brown sugar, vanilla, milk and egg.

•Stir in remaining ingredients.

•Spread in pan.

•Bake for about 25 minutes or until golden brown.

•Dust with a little icing sugar, cool for 5 minutes and cut into squares.

Easy Butter Chicken

This recipe is from Taste.com.au

Serves 4

From Taste.com.au

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1/2 cup Greek yogurt

2 garlic cloves, crushed

3cm piece ginger, peeled, finely grated

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon garam masala

1/4 teaspoon chilli powder

600g chicken thigh fillets, trimmed, cut into 3cm pieces

1 tablespoon vegetable oil

20g butter

1 brown onion, halved, thickly sliced

410g can tomato puree

1/2 cup Massel chicken style liquid stock

1/2 cup thickened cream

Basmati rice, to serve

Coriander leaves, to serve

Do This -

1. Place yogurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.
2. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.
3. Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves.

No Bake Lemon Cheesecake

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1 packet Arnott's Nice Biscuits
125g butter, melted
1 can sweetened condensed milk
250g Philadelphia Cream Cheese, softened
2 lemons, juiced


Do This -

1. Line a springform pan with baking paper or tin foil.
2. Crush up biscuits in a food processor, blender or by hand until very small pieces are formed. Add enough butter to bind and stick mixture together. Press mixture into the lined tin. Place in the fridge to set.
3. Meanwhile, in a large mixing bowl, add the softened cream cheese. Beat with an electric mixer until smooth.
4. Add the sweetened condensed milk. Beat until smooth. Then add the juice of 2 lemons and beat again until smooth and creamy. Pour mixture into refrigerated biscuit base and return to the fridge until ready to serve.

Dongella's Shepherd's Pie

(From Taste.com.au)

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500g beef mince
1 tablespoon olive oil
1 onion chopped
clove of garlic
2 teaspoons mixed herbs
1.5 cups of beef stock
1 cup frozen peas
1 grated carrot
1 grated zucchini
1 tablespoon Worcestershire sauce
1/2 cup grated cheese
1 tablespoon butter
3 potatoes


Do This -

• Heat Oil in a large frypan, Saute onion and garlic, add mince and cook until brown.
• Add tomato paste, beef stock, mixed herbs, sauce, peas, carrot and zucchini, mix thoroughly and simmer until liquid is absorbed.
• Meanwhile boil potatoes until soft. Mash with butter.
• Place mince mixture in a casserole dish, top with mashed potatoes.
• Sprinkle with cheese and bake in a hot oven for 20 minutes or until cheese has melted and is lightly brown.
• Enjoy!

Gooey Choc/Caramel Banana Muffins

Makes 12

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1 cup self-raising flour
3/4 cup plain flour
1/4 cup caster sugar
60g butter, melted, cooled
1 cup milk
1 egg, lightly beaten
1 teaspoon vanilla essence
pinch of salt
1 cup mashed banana
3 mini Mars Bars, cut into 4 slices

Do This -

1. Preheat oven to 190°C/170°C fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.
2. Combine flours, salt and sugar in a large bowl. Make a well in the centre. Add butter, milk, egg and vanilla. Mix until just combined. Fold in banana.
3. Spoon mixture evenly between paper cases. Press one Mars Bar slice into the middle of each muffin. 
4. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.

The Best Cheesy Muffins

Makes 12

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2 1/2 cups self-raising flour
1 medium carrot, grated
1 small onion, finely diced and lightly fried to take the rawness away
1 cup grated tasty cheese
30g of your favourite Kenilworth flavoured cheese, crumbled
1 tablespoon fresh parsley, chopped
1 cup milk
125g butter, melted and cooled
2 eggs


Do This -

1. Preheat oven to 200°C or 180°C fan-forced. Line 12 large muffin cups with patty papers.
2. Sift flour into a large bowl and add carrot, onion, parsley and cheeses. Stir to combine and make a well in the centre.
3. Whisk eggs and milk a jug. Add egg mixture and melted butter to the bowl and fold together until just combined, do not overbeat.
4. Spoon mixture into prepared tins. Bake for 20 mins until risen and golden brown. Leave in the tin for 5 mins then lift out onto a wire rack to cool.

Cheesecake Brownies

Makes 16

Get This -

Melted butter, to grease
150g butter, chopped
300g good-quality dark cooking chocolate, chopped
3 eggs
215g (1 cup) caster sugar
225g (1 1/2 cups) plain flour
65g (1/4 cup) sour cream
1 x 250g pkt cream cheese, at room temperature


Do This -

1. Preheat oven to 180°C. Brush a square 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Set aside for 5 minutes to cool.
3. Whisk 2 of the eggs in a small bowl. Add whisked eggs and 140g (2/3 cup) of the sugar to the chocolate mixture, and stir to combine. Add the flour and sour cream and stir until well combined.
4. Use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined.
5. Spoon chocolate and cream cheese mixtures, alternately, over base of pan. Use a skewer to swirl to create a marble effect. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into squares to serve.

Cornflake Biscuits

Makes 14

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125g butter, at room temperature
 100g (1/2 cup) caster sugar
 1 egg
 150g (1 cup) self-raising flour
 Pinch salt
 60g (2 cups) cornflakes, crushed slightly



Do This -

1. Preheat the oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
2. Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg. Fold in the flour and salt and mix until well combined.
3. Place the cornflakes in a bowl. Spoon slightly heaped tablespoonfuls of the butter mixture into the cornflakes. Toss the mixture gently in the cornflakes to coat and form balls.
4. Place the balls, 8cm apart to allow room for spreading, on the prepared tray. Bake for 15-18 minutes or until golden. Cool the biscuits for 10 minutes on the trays before transferring to a wire rack to cool completely.

Lady Florence Bjelke-Petersen's Famous Pumpkin Scones

Makes 15

Get This -

1 tablespoon butter
1⁄2 cup sugar
1⁄4 teaspoon salt
1 egg
1 cup mashed pumpkin (cold)
2 cups self-raising flour


Do This-

Beat together butter, sugar and salt with electric mixer.
Add egg, then pumpkin and stir in the flour until just combined.
Turn on to floured board and cut into squares.
Place in tray on top shelf of very hot oven, 225-250°C for 15-20 minutes.

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:

http://www.4ingredients.com.au/shop/4-ingredients-one-pot-one-bowl

Rice Bubble Slice

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4 cups Kellogg's Rice Bubbles
1/2 cup of butter
1/2 cup sugar
1 tbs honey


Do This -

• Melt butter, sugar & honey in saucepan. Bring to boil, stirring over medium heat, for 6 minutes or until it turns a golden brown.
• Mix in rice bubbles & press into slice tin. Cut through while still warm (otherwise you'll never cut it) & put in fridge to set.

Note - add sprinkles to the rice bubbles to make rainbow slice.

Indian-style Kedgeree

From Taste.com.au

Serves 4

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1 1/2 cups long-grain white rice

30g butter

1 medium brown onion, finely chopped

1 garlic clove, crushed

1 tablespoon medium curry powder

200g smoked trout fillets, flaked

2 tablespoons finely chopped fresh coriander leaves

2 tablespoons finely chopped fresh flat-leaf parsley leaves

4 hard-boiled eggs, quartered

Do This -

1. Cook rice following packet directions. Line a baking tray with baking paper. Spread rice over prepared tray. Cool. Cover and refrigerate for 3 hours.
2. Melt butter in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and curry powder. Cook, stirring, for 1 minute or until fragrant.
3. Add rice, trout, coriander and parsley. Cook, stirring, for 3 minutes or until heated through. Divide between bowls. Top with egg. Serve.

Options for next time - use prawns instead of smoked trout, add 1 large red chilli, serve with lemon wedges as well as boiled eggs.


Recipe from Taste.com.au

Double Choc Chip Biscuits

Another one for the lunchboxes.

makes 22

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125g butter, softened
1/2 cup caster sugar
1/2 teaspoon vanilla extract
1 egg, at room temperature
2 cups plain flour
1 teaspoon baking powder
1 tablespoon milk
1/2 cup white or milk choc bits
1/2 cup dark choc bits

Do This -

1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
2. Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy. Add egg and mix until well combined. Sift flour and baking powder over butter mixture. Add milk and stir until just combined.
3. Add white and dark choc bits. Using hands, knead dough to evenly distribute the choc bits.
4. Using 1 heaped tablespoon of mixture at a time, roll mixture into balls. Place on baking trays lined with baking paper. Using the heel of your hand, flatten biscuits slightly (allow room for spreading).
5. Bake for 15 to 18 minutes, swapping trays over in oven after 10 minutes, or until light golden. Allow biscuits to cool on trays for 5 minutes. Transfer to wire racks to cool completely.

From Taste.com.au

Anzac Biscuits

Grandma made some of these on the weekend and the kids loved them so much we had to make our own!

Makes about 24

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1 1/4 cups plain flour, sifted
1 cup rolled oats
1/2 cup caster sugar
3/4 cup desiccated coconut
2 tablespoons golden syrup or treacle
150g unsalted butter, chopped
1/2 teaspoon bicarb soda


Do This -

1. Preheat oven to 170°C.
2. Place the flour, oats, sugar and coconut in a large bowl and stir to combine.
3. In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted.
4. Mix the bicarb soda with 1 1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.
5. Pour into the dry ingredients and mix together until fully combined.
6. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly.
7. Bake for 12 minutes or until golden brown.

from Taste.com.au

Caramel Treats

My kids were pretty happy with me when I made these on the weekend!
And they're loving them in their lunch boxes.

makes about 24

Get This -

1/4 cup butter
125g soft caramels
300g white marshmallows
6 cups rice bubbles

Do This -

1. Melt the butter in a large saucepan over low heat.
2. Add the caramels and marshmallows. Stir until completely melted. Remove form heat. Add rice bubbles and combine unl rice bubbles are well coated.
3. Using a wet spatula or waxed paper, press the mixture evenly inot a 32 x 22 x 5cm pan coated with cooking oil spray. Cut into 5cm squares when cool.

Caramel Popcorn

Last week we went to a country show and my boy tried caramel popcorn for the first time. He LOVED it. When I told him I thought I could make it his eyes lit up like the fireworks we watched that night! So tonight, I found this recipe on Taste.com.au and made some. It is soooo good! We've packed some to take to the movies tomorrow.

Makes 14 cups

Get This -

1/4 cup vegetable oil

1/2 cup popping corn

Caramel

125g butter, chopped

3/4 cup white sugar

2 tablespoons honey

Do This -

1. Line a tray with baking paper. Heat oil in a large saucepan over medium heat. Add 2 pieces of popping corn. If corn slowly turns around in a circle then oil is hot enough.
2. Add remaining popping corn. Cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping. Transfer to a large bowl, discarding any unpopped corn.
3. Make caramel: Combine butter, sugar and honey in a saucepan over medium heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Bring mixture to the boil. Boil, uncovered, without stirring, for 5 to 8 minutes or until light golden.
4. Remove from heat. Pour caramel mixture over popcorn and stir until popcorn is coated. Spread over prepared tray. Set aside to cool. Break into pieces. Serve.

Pikelets

Pikelets are great for a Sunday breakfast, or morning tea when someone drops in.
Some people like them with sugar sprinkled on top. *gag*
My kids like them with honey or syrup.
I quite like them with jam & cream.
But being a savoury person, my favourite topping is butter and grated Romano cheese!

makes 25

If you can remember "1", you will always remember this recipe!

Get This -

1 cup (150g) self-raising flour

1 tbs caster sugar

1 cup (250ml) milk

1 egg

1 pinch of salt

Melted butter, to brush, plus extra knobs to serve

Do This -

1. Sift flour and sugar together into a bowl with a pinch of salt.
2. Whisk milk and egg together, then add to dry ingredients, whisking until smooth.
3. Heat a non-stick fry pan over medium heat and brush with a little melted butter. Drop level tablespoonfuls of the mixture into the pan and cook for half a minute or until bubbles appear on the surface.
4. Turn over and cook other side for 1 minute until golden.
5. Allow to cool and serve with butter, and whatever else takes your fancy.

4 Ingredients - Too Easy Chicken Nuggets

Too easy is right!! These are so easy, and so yummy.
Miss 4 gobbled them up and asked for more.

As the title suggests, I found these on the 4 Ingredients website.

serves 2 - 4

Get This -

2 chicken breasts, cut into bight size pieces
1 cup(120g) breadcrumbs
1cup (125g) organic mayonnaise
1 tbsp. butter, melted


Do This -

1. Preheat oven to 180C.
2. Coat chicken with mayonnaise and roll in breadcrumbs.
3. Lay on a baking paper lined baking tray.
4. Drizzle with a little butter and bake for 20 minutes.

I didn't even use the butter, so it was only 3 ingredients and a winner!