4 INGREDIENTS CHRISTMAS

4 Ingredients Christmas has been created by Kim McCosker to simply be the easiest entertaining cookbook ever. This special, limited release book is the latest in the bestselling and much loved 4 Ingredients series.

Brimming with simple yet stylish recipes, 4 Ingredients Christmas will become an essential guide for the savvy cook. Covering breakfast celebrations to the traditional hot dinner, plus fresh, contemporary meals.

Kim has compiled a vast array of recipes that also present affordable options.

I reckon with so many NZ'ers in baches, caravans and tents over the Christmas/New Year holiday season, often with limited cooking facilities and miles away from the nearest supermarket, that this book will be a godsend. It is the perfect family gift.

Here are a couple of recipes from the book that the publishers have kindly allowed me to reproduce on the blog.

Pancakes with Caramelised Bananas

Serves 8

4 tbs. (60g) butter

cup (165g) brown sugar

4 bananas, thickly sliced on the diagonal

16 pancakes

Place the butter and sugar in a small, non-stick frying pan.Over medium heat stir to dissolve. Add bananas, reduce heat and cook for 3 minutes or until the bananas have caramelised in the mix. Heat the pancakes in the microwave for 30 seconds, stack onto a serving plate and top with the divine toffee’d bananas.

A Plate of Asparagus

Serves 8

800g asparagus, trimmed

Cook asparagus on a heated, oiled grill plate for 5 minutes or until tender.

Parmesan Butter

2 tbs. (30g) butter, melted

cup (25g) shaved

parmesan cheese

Combine in a small bowl and serve frizzled over asparagus

with a sprinkle of salt flakes and cracked pepper.

Balsamic Salsa

2 tbs. (30ml) olive oil

3 tsp. balsamic vinegar

1 (150g) tomato; peeled,

seeded, finely chopped

1 tbs. small fresh basil leaves

Combine all ingredients in a small bowl and gently seaon. Serve atop asparagus spears.

Toasted Pine Nuts

3 tablespoons pine nuts

1 tbs. (30ml) olive oil

1 teaspoon fresh lemon juice

In a small frying pan add olive oil and lemon juice, over medium heat, saute.

pine nuts for 2–3 minutes or until browned. Serve over asparagus spears.