Wednesday, October 05, 2011


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.

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