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Jaz posted
about 2 years ago
4 Ingredient Recipes
I've just been and checked out the yummy recipes on the Now What blog and now I'm inspired!
Has anybody tried the 4 ingredient recipe books? I have a couple of family members who swear by them. This is a 4 ingredient recipe that I am going to try this week (it was free on their website):
Mushroom Risotto
Has anybody tried the 4 ingredient recipe books? I have a couple of family members who swear by them. This is a 4 ingredient recipe that I am going to try this week (it was free on their website):
Mushroom Risotto
300g mushrooms, chopped
2 cups of arborio rice
1 litre chicken or vegetable stock
1 cup of parmesan cheese, shaved
Lightly fry mushrooms in a non-stick pan. Add rice, stir until
combined. Put stock in another pan and boil. Stir 2/3 cup of stock into
the rice. Stir until all absorbed. Continue adding stock in small
quantities, stirring regularly, until gone. When this process is
finished, add cheese and season.
Optional: Add a chopped onion with mushrooms.
I think it would be nice if you added some tinned corn too, but then it wouldn't be 4 indgredients!
What is your favourite simple recipe?
I think it would be nice if you added some tinned corn too, but then it wouldn't be 4 indgredients!
What is your favourite simple recipe?
2 Comments in this Topic
NWcontent said
about 2 years ago
Chinese chicken and sweet corn soup.
Ingredients:
1 can creamed corn
1 stock cube (chicken or veg)
1 chicken breast, cut into thin strips
1 egg white
2 shallots, sliced
1 teaspoon sesame oil
salt/ soy sauce and pepper
Put entire can of creamed corn into a small saucepan. Then fill the same can up with stock, swish it around to get the rest of the creamed corn off the sides, and pour it into the saucepan. Bring to a gentle boil.
Add chicken strips (if you want to save time you can quickly pan fry them first). Return to a rolling boil.
Once soup is boiling pour in egg white in a thin stream, continuously stirring the soup at the same time. This will create the "egg flower" effect found in many Chinese soups.
Remove from heat. Add soy, salt and pepper to taste. Just before serving, drizzle with a few drops of sesame oil and sprinkle with shallots.
Serves 2.
NW Content said
about 2 years ago
My favourite recipe that always keeps them coming back for more is my pumpkin and fetta salad. Whenever there is something I have to bring a plate to, I always bring this and it's always a hit. Plus, it goes great with a roast and perfect for Summer when you don't feel like a bunch of hot vegies.
Ingredients:
Pumpkin (cut into small pieces)
Rocket leaves
Fetta cheese
Balsamic Vinegar
Olive Oil
Salt
Put pumpkin pieces into a baking dish and coat lightly with olive oil and salt. Bake them at 180 degrees (hotter if you are using a conventional oven) for about 40 minutes or until the pumpkin is nice and soft.
Rinse the rocket leaves and place in a bowl.
Crumble fetta cheese over the rocket.
Once the pumpkin has cooled, add to bowl and toss ingredients.
Just before serving add a swirl of balsamic vinegar and olive oil.
Easy and delicious!
