By Kim McCosker
From a author of the the world over bestselling four parts sequence comes a brand new, must-have cookbook designed to deliver pleasure and style again into the kitchen.
4 components One Pot, One Bowl is an inventive choice of candy and savory dishes filled with clean, easy-to-find components that require just one pot and one bowl. that suggests much less cleanup and extra time having fun with existence and scrumptious meals with the buddies and family members you like.
In this ebook, you’ll locate greater than 80 recipes for tasty and deceptively easy casseroles, roasts, soups and stews, pizzas, pasta, pies, and truffles. think Creamy Bacon & Sun-Dried Tomato bird, French Lamb Casserole, Apple disintegrate, and Baked Rice Pudding—all utilizing 4 or fewer elements. With One Pot, One Bowl, lifestyles simply bought easier… and a complete lot extra scrumptious!
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Extra info for 4 Ingredients One Pot, One Bowl: Rediscover the Wonders of Simple, Home-Cooked Meals
3 To make the Filling, process the mango slices to a puree in a blender. Whisk the sugar and coconut milk in a mixing bowl until the sugar is dissolved. Stir in the mango puree and cashew nuts, then add the eggs, ginger and cinnamon, and beat to mix well. 4 Spoon the Filling into each tartlet pan to almost full. Bake in the oven at 210°C(440°F) for about 10 minutes, then reduce the heat to 150°C(300°F) and bake for another 20 to 25 minutes, until the custard is set. Remove and set aside to cool.
Add the pumpkin, yam or sweet potatoes and simmer uncovered for about 5 minutes until soft, then add the bananas and simmer for 3 more minutes. Stir in the palm sugar, salt and pandanus or vanilla essence, and mix until the sugar is completely dissolved. Simmer for 5 minutes and remove from the heat. 2 Add the thick coconut milk and mix until well combined. Serve hot or cold in individual serving bowls. Serves 4 Preparation time: 10 mins Cooking time: 15 mins Tapioca Pearls with Tropical Fruits 1 liter (4 cups) water 150 g (1 cup) dried tapioca or sago pearls 250 ml (1 cup) fruit syrup, from canned fruits 200 g (1 cup) sugar 500 ml (2 cups) thick coconut milk 1 teaspoon pandanus or vanilla extract Assorted tropical fruits (mango, lychee, jackfruit and mandarin orange), sliced to yield 4 cups ¼ teaspoon salt 1 tablespoon cornstarch 1 Bring the water to a boil in a pot and add the tapioca or sago pearls.
2 About 10 minutes before serving, bring the seafood stock to a boil in a stockpot over high heat and stir in the Chili Paste. Add the vegetables and simmer for 7 to 10 minutes, stirring occasionally, until cooked. Add the prawns and season with the fish sauce and sugar. Simmer for about 3 minutes, adjusting the seasoning by adding more fish sauce if desired, and remove from the heat. 3 Transfer to a serving bowl and garnish with basil leaves. Serve immediately with steamed rice. Bottle Gourd or Asian Gourd is a green long and slender vegetable similar to a green zucchini.
4 Ingredients One Pot, One Bowl: Rediscover the Wonders of Simple, Home-Cooked Meals by Kim McCosker