It seemed like an unlikely success story, but the authors of a basic cookbook that requires only four ingredients per recipe have gone on to become international sensations.
We met one of the authors, Kim McCosker, of '4 Ingredients: One Pot One Bowl' in the Good Day Cafe.
BOLOGNESE SAUCE Serves 4
1 pound ground beef
1 can (14.5 ounces) diced tomatoes
1 tablespoon dried Italian Herbs
1 cup beef broth
In a large saucepan, brown the ground beef over medium-high heat, stirring constantly to break up the meat, then drain off any fat. Add the tomatoes and their juices, the herbs, broth, and sea salt and pepper to taste. Bring to a boil, reduce the heat, and simmer for 45 to 55 minutes, or until most of the liquid has evaporated and the sauce remaining is nice and thick.Tip: Cook once, eat twice! Serve it over pasta one night. Then spread a sheet of puff pasty with the sauce, cover with fresh spinach and grated Parmesan cheese, roll, slice and bake in a 400º oven for 20 to 25 minutes, or until golden and puffed.
CHORIZO & CHICKPEA STEW Serves 4
5 to 6 ounces fully cooked chorizo, thickly sliced
1 pint cherry tomatoes
1 can (15 to 16 ounces) chickpeas, rinsed
2 cups chicken broth
Heat a deep pot and brown the chorizo, about 2 minutes. Add the tomatoes, chickpeas and broth. Bring to a boil, reduce to a simmer, and cook for 15 minutes. Season with sea salt, and pepper to taste.Optional An ideal accompaniment is a quick, creamy polenta made by simply adding cornmeal to boiling water, whisking until absorbed, then stirring in cream, grated Parmesan cheese, sea salt and pepper.
AVOCADO & PROSCIUTTO PASTA Serves 4
1 pound ruffled or spiral pasta
8 ounces prosciutto, shredded
1 ripe avocado, cubed
¼ cup chili oil or to taste
In a large pot of boiling water, cook the pasta according to the package directions. Drain and toss with the remaining ingredients. Pour into a serving bowl and enjoy!Optional: Instead of prosciutto, try this with a ¼ pound diced cooked shrimp
Tip; Chili oil can easily be replaced with olive oil if you don't want it so spicy.
BABY BANOFFEES Serves 12
12 soft ginger cookies
1 can (13.4 ounces) dulce de leche
1 cup whipped cream or whipped topping
1 banana, sliced
Preheat the over to 325ºF. Flip over a muffin pan and place the cookies over the cups. Bake for 5 to 6 minutes to soften the cookies. Flip the pan right side up. While the cookies are still warm and pliable, press them gently into the cups to mold. Divide the dulce de leche evenly among the cookies and top with a spoon of whipped cream and a banana slice.PEACH SLICE
1 package (15 ounces) vanilla cake mix
½ pound (2 sticks) butter, melted
1 can (14 ounces) slices peaches, drained
1 ½ cups sour cream
Preheat the oven to 350ºF. Line a 13 by 9-inch baking dish with parchment paper. In a bowl, combine the cake mix and melted butter to form a dough. Spread the dough evenly in the baking dish and bake for 15 minutes. Meanwhile, combine the peaches and sour cream. Spread evenly over the base and return to the oven for another 15 minutes. Let cool to room temperature, then chill in the fridge (this gives the base time to set). Serve chilled.Optional: Sprinkle with cinnamon before the final bake. This is equally delicious using 2 peeled, thinly sliced apples instead of peaches. If peaches are in season, you might want to make your own stewed peaches rather than using canned. In a saucepan, add ¼ cup sugar and ¾ cup water to 1 ½ pounds peeled and halved peaches. Bring to a boil over medium heat, then reduced the heat and simmer for 15 minutes.