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.

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!

4 Ingredients - Olive Chicken Koftas with Olive Tapenade

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:

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

4 Ingredients - Cottage Pie

4 Ingredients - Garlic Prawns

4 Ingredients - Creamy Bacon & Sun Dried Tomato Chicken

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 yoghurt.

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

Jamie Oliver Inspired Potato Salad

Serves 6

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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.