Recetas de 4 ingredientes

8/3/2019 Recetas de 4 ingredientes

http://slidepdf.com/reader/full/recetas-de-4-ingredientes 1/17



English Muffins With StrawberriesRecipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Ingredients

• 1 English Muffin

• 2 teaspoons low fat cream cheese

• 6 fresh strawberries washed, hulled and quartered

• 2 tablespoons Maple syrup

Measurement Conversion Calculator

Method

1. Cut muffin in half and toast.

2. Spread cream cheese on both muffins, top with strawberries and drizzle with maple syrup.

http://www.lifestylefood.com.au/chefs/kimmccoskerandrachaelbermingham/

http://www.lifestylefood.com.au/shows/4-ingredients/





Grilled apple, banana and ricotta stackRecipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Serves 1

Ingredients

• 1 apple

• 1 banana

• 2 tbs. reduced fat fresh ricotta

• 1 tbs. honey


Method

1. Slice and grill the apple for 3 minutes.2. Layer apple and banana.3. Top with ricotta and drizzle honey over all.







Grilled pears with yogurtRecipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Serves 2

Ingredients

• 2 pears

• 4 tbs yoghurt


Method

1. Slice and grill pears for 3 minutes. Top with yogurt.







Baby spinach and strawberry saladRecipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Serves 4

Ingredients

• 450g fresh baby spinach leaves

• 2 punnets strawberries washed, hulled and sliced

• 3/4 cup sunflower seeds

Spinach and Strawberry salad dressing

• 1/3 cup balsamic vinegar

• 2/3 cup extra virgin olive oil

•

2 tsp caster sugar • 1 tbs fresh chives, finely chopped


Method

1. Place washed baby spinach in a bowl and add strawberries.2. Top the salad with cooled, dry-roasted sunflower seeds (spread on a baking tray and toast in a

preheated oven 180C, stirring occasionally, for about 3 minutes) drizzle with suggested saladdressing.

Spinach and Strawberry salad dressing

1. Combine dressing ingredients in a jar, adding 1tbs of water and salt and pepper to taste. Shakereally, really well. Taste and adjust seasonings, if required.







Salmon and caper saladRecipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Serves 4

Ingredients

• 100g tin drained salmon

• 1/3 cup feta crumbled

• 300g baby rocket (or other salad greens)

• 1 tbs. drained capers chopped


Method

1. Simply mix and enjoy!







Seasonal roasted vegetablesRecipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Ingredients

• 1 cup cold pressed macadamia oil

• 1½ tsp oregano powder

• 3 cups of vegies of your choice (whole mushrooms; diced sweet potatoes; capsicum cut into 4 withseeds removed; topped and tailed zucchini; carrots sliced down the middle and halved; squashsliced in half; whole beans; onions halved etc)


Method

1. Preheat oven to 180C. Place vegetables on a baking tray. Coat in the oil and bake until cooked.2. Remove from tray and add to serving plate.3. Combine 1 tsp sea salt and oregano and sprinkle over warm roasted vegetables.







Garlic spinachRecipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Ingredients

• 375g spinach

• 1tbs. butter

• 1 clove garlic, crushed


Method

1. Cook spinach in a small amount of salted water for 3 minutes, then drain. Heat butter in asaucepan, add garlic and fry for 1 minute. Add spinach and cook stirring for 5 minutes. Season with

sea salt and pepper.







Garden Penne PastaRecipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Serves 4

Ingredients

• 2 cups penne pasta

• 1 cup fresh basil, chopped

• 5 tomatoes, diced

• 4 tbs. extra virgin olive oil


Method

1. Add pasta to a saucepan of boiling water, stir immediately and cook uncovered for 12 minutes or until al dente, stirring occasionally.

2. Drain and add the remaining ingredients, lightly toss to combine.

Notes & Tips

Optional – crack fresh black pepper to taste.







Chicken Stir FryRecipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Ingredients

• 300 g chicken breast fillets sliced

• 3 tablespoons Sweet Chilli Sauce

• 3 tablespoons Hoisin sauce

• 3 tablespoons Soy sauce


Method

1. Slice the chicken breast fillets into thin slices. Heat a fry pan on high. Add sweet chilli, hoisin and

soy sauce and stir well.2. When the sauce begins to bubble, add the chicken fillets and stir to combine. Cook until the

chicken is done (approx. 5 minutes)3. Serve on a bed of rice







Lime and salmon cakesRecipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Serves 6

Ingredients

• 1 lime

• 415g can pink salmon

• 1 egg

• 3 slices wholemeal bread, grated into crumbs


Method

1. Grate lime zest, then juice the lime.2. Place zest, juice and remaining ingredients in a bowl, season with pepper.3. Mix well before shaping into 12 thick cakes.4. Cook in a greased non-stick pan until heated through.

Notes & Tips

Hint – fresh bread is easier to grate when frozen.







Shepherd’s PieRecipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Serves 6

Ingredients

• 500g lean mince

• 1/2 cup fruit chutney

• 6 potatoes, boiled and mashed

• 3/4 cup grated cheese


Method

1. In a non-stick frypan brown mince, season and mix through chutney.2. Pour into a casserole dish, top evenly with mashed potato and sprinkle with grated cheese.3. Bake in 180C oven for 20 – 30 minutes or until cheese in nice and bubble.

Notes & Tips

Optional: Slice a tomato or two over the mince before topping with potato.







Sweet Chicken with CornflakesRecipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Ingredients

• 750 g organic chicken breast fillets

• ¾ cup organic Plain Yoghurt

• 2 cups Cornflakes ground

• 1 cup Parmesan Cheese


Method

1. Preheat oven to 180C.

2. Combine cornflakes and cheese together in one bowl and place yoghurt in another bowl.3. Coat chicken with yoghurt and then cornflake and cheese mixture.4. Bake in oven for 20-30 minutes, depending on size of chicken breasts.







Mango Quick FishRecipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Ingredients

• 4 pieces fresh Fish boned and cleaned

• ½ cup Extra Virgin Olive Oil

• 2 fresh mangos

• cracked pepper


Method

1. Coat fish liberally with extra virgin olive oil and cracked pepper.

2. Cook on a medium heated BBQ surface or flat fry pan. Cook fish till you can see the flesh turningwhite up to half way through, and then grind some more cracked pepper onto the exposed non-cooked surface before flipping over.

3. Serve with BBQ or pan-cooked fresh mango flesh.







Parmesan CrispsRecipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Ingredients

• 2 sheets puff pastry

• 1/2 cup finely grated Parmesan cheese

• Sprinkle garlic salt


Method

1. Preheat oven to 180C. Line tray with baking paper, then using a small cookie cutter cut out approx.16 shapes from each pastry sheet. Sprinkle pastry with cheese and garlic salt then bake for 10 – 15

minutes until puffed and golden. Serve warm.







Savoury frittersRecipe by Kim McCosker & Rachael Bermingham from 4 Ingredients

Ingredients

• 1 pkt 2 minute noodles

• 4 eggs, lightly beaten

• 2 shallots, finely chopped

• 2 rashers bacon, chopped and lightly fried.


Method

1. Cook noodles (without flavouring) then drain.

2. Combine noodles with flavour sachet, eggs, shallots and bacon.3. Place egg rings in a non-stick frying pan and spoon enough mixture to fill the ring, cook on both

sides until golden.

Notes & Tips

Makers 10





Recetas de 4 ingredientes

Documents

Transcript of Recetas de 4 ingredientes