Easy Fried Rice

Image from Taste.com.au

Serves 2


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1 cup cooked and cooled white long grain rice
2 eggs
2 teaspoons olive oil
2 bacon rashers, chopped
1 carrot, peeled and grated
1 shallot, trimmed, finely sliced
1/2 cup frozen peas, thawed
1 tablespoon soy sauce, plus extra to serve
1 teaspoon fish sauce


Do This -

1. Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turn over. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
2. Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg, soy sauce and fish sauce. Stir until heated through. Serve immediately.

(This recipe was found at Taste.com.au)

Cheesy Carrot & Apple Muffins

This recipe is adapted from "Cheesy Vegie Muffins" on on Taste.com.au

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1 1/2 cups self-raising flour
1 cup coarsely grated carrot
1 cup coarsely grated apple
1 cup coarsely grated cheddar
1/2 teaspoon cinnamon
1 teaspoon dried oregano
2 eggs, lightly whisked
125ml (1/2 cup) milk
80ml (1/3 cup) olive oil

Do This -

1. Preheat oven to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
2. Sift the flour into a large bowl. Add the carrot, apple and half the cheddar. Season with salt and pepper, and mix until well combined.
3. Whisk the egg, milk, cinnamon, oregano and oil in a bowl. Add the egg mixture to the flour mixture. Mix until just combined.
4. Divide the mixture evenly among the prepared pans and sprinkle with the remaining cheddar. Bake in oven for 20 - 25 minutes or until golden.

4 Ingredients - Caramel Ice Cream

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.

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!

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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:

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