1018 One Pot One Bowl Final
Salmon & Spring Onion Omelets Omelets should always be cooked in a 20cm (8-inch) nonstick frying pan for the best results.
Serves 4 8 eggs ¼ cup (60ml) cream 150g smoked salmon, torn into large pieces 4 spring onions, finely chopped, garnish
In a large bowl, whisk the eggs and cream together. Season with sea salt and pepper. Heat a 20cm nonstick frying pan over medium heat. Add the egg mixture, swirling the eggs quickly in a circular motion so they cook evenly. Once the eggs begin to set, drop the pieces of salmon and green onions over the top. Season with sea salt and pepper to taste. Tilt the pan so that one side folds over the other, then slide it out onto a cutting board. Cut into 4 wedges to serve.
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4Ingred One Pot One Bowl TXT 4th pages.indd 22-23
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Tandoori Lamb Cutlets
Makes 4 1 cup (225g) tandoori paste 200g natural yoghurt ¼ cup chopped fresh coriander 12 lamb cutlets, well trimmed In a large bowl, combine the tandoori paste with half the yoghurt and half the coriander and coat the lamb with the mixture. Cover with cling film and let marinate in the refrigerator for 1 hour. In a non-stick frying pan, cook the cutlets until three-fourths cooked. Drizzle with the remaining yoghurt mixture and sprinkle with the remaining coriander.
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4Ingred One Pot One Bowl TXT 4th pages.indd 98-99
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Banana Bread 4 words … “BAKE IT! It’s fantastic!”
Serves 8 2 large, really ripe bananas ½ cup (100g) caster sugar 1 cup (260g) whole-egg mayonnaise 2 cups (350g) self-raising flour Preheat the oven to 180°C. Line a loaf tin with baking paper. In a medium bowl, mash the bananas. Stir in the sugar. Add the mayonnaise, flour, and a pinch of sea salt and lightly mix until just combined. Pour the batter into the tin and bake until a skewer inserted into the centre comes out clean, 50 minutes. Let cool in the pan for 10 minutes, then turn onto a rack. Enjoy it warm straight from the oven or lightly grilled.
Optional: Add 2 tablespoons golden syrup when mixing the bananas and sugar. If you grill the bread, serve it with a little butter melted on top.
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4Ingred One Pot One Bowl TXT 4th pages.indd 174-175
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Mars Bar Rocky Road Honestly… I will be in your life for a loooong time with this quick, easy and divinely delicious recipe.
Serves 8 400g milk chocolate, broken up 150g marshmallows 150g raspberry lollies 2 Mars Bars (60g each), chopped Line a 30 x 20cm (12 x 8-inch) baking tray with baking paper. In a large microwaveable bowl, melt the chocolate in 30-second increments, stir to coat well, until nice and smooth. Let cool slightly before stirring in the remaining ingredients. Toss to coat. Spoon the mixture evenly onto the baking tray and refrigerate for 40 minutes. Cut into squares to serve.
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4Ingred One Pot One Bowl TXT 4th pages.indd 182-183
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Serves 4 8 eggs ¼ cup (60ml) cream 150g smoked salmon, torn into large pieces 4 spring onions, finely chopped, garnish
In a large bowl, whisk the eggs and cream together. Season with sea salt and pepper. Heat a 20cm nonstick frying pan over medium heat. Add the egg mixture, swirling the eggs quickly in a circular motion so they cook evenly. Once the eggs begin to set, drop the pieces of salmon and green onions over the top. Season with sea salt and pepper to taste. Tilt the pan so that one side folds over the other, then slide it out onto a cutting board. Cut into 4 wedges to serve.
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4Ingred One Pot One Bowl TXT 4th pages.indd 22-23
6/12/11 1:05 PM
Tandoori Lamb Cutlets
Makes 4 1 cup (225g) tandoori paste 200g natural yoghurt ¼ cup chopped fresh coriander 12 lamb cutlets, well trimmed In a large bowl, combine the tandoori paste with half the yoghurt and half the coriander and coat the lamb with the mixture. Cover with cling film and let marinate in the refrigerator for 1 hour. In a non-stick frying pan, cook the cutlets until three-fourths cooked. Drizzle with the remaining yoghurt mixture and sprinkle with the remaining coriander.
One Pot One Bowl
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4Ingred One Pot One Bowl TXT 4th pages.indd 98-99
6/12/11 1:05 PM
Banana Bread 4 words … “BAKE IT! It’s fantastic!”
Serves 8 2 large, really ripe bananas ½ cup (100g) caster sugar 1 cup (260g) whole-egg mayonnaise 2 cups (350g) self-raising flour Preheat the oven to 180°C. Line a loaf tin with baking paper. In a medium bowl, mash the bananas. Stir in the sugar. Add the mayonnaise, flour, and a pinch of sea salt and lightly mix until just combined. Pour the batter into the tin and bake until a skewer inserted into the centre comes out clean, 50 minutes. Let cool in the pan for 10 minutes, then turn onto a rack. Enjoy it warm straight from the oven or lightly grilled.
Optional: Add 2 tablespoons golden syrup when mixing the bananas and sugar. If you grill the bread, serve it with a little butter melted on top.
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4Ingred One Pot One Bowl TXT 4th pages.indd 174-175
6/12/11 1:06 PM
Mars Bar Rocky Road Honestly… I will be in your life for a loooong time with this quick, easy and divinely delicious recipe.
Serves 8 400g milk chocolate, broken up 150g marshmallows 150g raspberry lollies 2 Mars Bars (60g each), chopped Line a 30 x 20cm (12 x 8-inch) baking tray with baking paper. In a large microwaveable bowl, melt the chocolate in 30-second increments, stir to coat well, until nice and smooth. Let cool slightly before stirring in the remaining ingredients. Toss to coat. Spoon the mixture evenly onto the baking tray and refrigerate for 40 minutes. Cut into squares to serve.
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4Ingred One Pot One Bowl TXT 4th pages.indd 182-183
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