I am not a great cook, and I am also not a fan of processed food. So when I feed my family, I try to use real ingredients and real food as much as possible. This is a collection of my favourite recipes that are quick, easy and very difficult to stuff up! Most of them are fast, healthy & delicious...the dinner trifecta.
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!
Friday, September 12, 2014
Tuesday, September 9, 2014
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 27, 2014
4 Ingredients - Cottage Pie
Labels:
4 Ingredients,
beef,
beef mince,
cheese,
chutney,
cottage pie,
mince,
pie,
potatoes
Saturday, August 23, 2014
Tuesday, August 19, 2014
Wednesday, August 13, 2014
Chunky Beef with Beans and Chilli
From Taste.com.au |
Serves 4
Get This -
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 -
- 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.
- Add salsa, tomatoes and kidney beans, and simmer for 10 minutes. Stir in coriander and season with salt and pepper.
- Serve in bowls, topped with a generous dollop of yoghurt.
This recipe is from Taste.com.au... click here
Labels:
beans,
beef,
beef strips,
canned beans,
canned red kidney beans,
canned tomatoes,
capsicum,
chilli,
coriander,
dinner,
easy dinner,
mexican,
onion,
red kidney beans,
salsa
Tuesday, December 10, 2013
Jamie Oliver Inspired Potato Salad
Serves 6
Get This -
1kg baby potatoes, halved or quartered
sea salt
freshly ground black pepper
olive oil
zest and juice of 1 lemon (or white wine vinegar)
extra virgin olive oil
1 tablespoon wholegrain mustard
1 teaspoon horseradish cream
1 tablespoon sour cream
1 tablespoon of capers, finely chopped
1/2 red onion, finely diced
Do This -
1. Cook the potatoes in a pan of salted boiling water for 12 to 15 minutes, or until cooked through.
2. In a large bowl, mix the lemon zest and juice with twice as much extra virgin olive oil. Add the mustard, horseradish, sour cream, capers, red onion and a pinch of salt and pepper. Mix well.
3. Drain the potatoes, leave to steam dry for a couple of minutes, then tip into the bowl of dressing and toss to coat. Leave for 5 minutes.
Labels:
capers,
horseradish cream,
lemon,
mustard,
olive oil,
potato salad,
potatoes,
red onion,
salad
Friday, August 30, 2013
Rice Bubble Slice
Get This -
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.
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