Here’s a way to beat those winter blues — get into the kitchen and cook up some delicious heart-warming food from the classic winter collection of Kim McCosker, author of 4 Ingredients and creator of recipes that you and every other member of the family can easily put together.
Kim McCosker says when she first wrote 4 Ingredients, she assumed the target audience would be busy mums just like herself. However, her readership has proved her wrong: “I have been astounded by the number of of men, students and retirees who have embraced the 4 Ingredients philosophy,” she says.
Ms McCosker has now written more than 37 cookbooks that appeal to a broad range of people.
“Regardless of age, gender or cultural tastes there is something for everyone looking to simplify life in the kitchen.”
To find more recipes visit http://www.4ingredients.com.au/about-us
Slow Cooker Pumpkin Soup
Ingredients
- 1kg pumpkin peeled and chopped
- 2small onions peeled and chopped
- 1litre vegetable stock
- 1/2cup cream
Instructions
- Place the pumpkin, onion and stock in the slow cooker.
- Cook on LOW for 4 to 6 hours, until pumpkin is soft and cooked through.
- Cool for 10 minutes.
- Using a stick blender, blend until nice and smooth.
- Stir in the cream.
- Season to taste and serve.
Recipe Notes
Optional: Sautéing the pumpkin and onion first in a little extra virgin olive oil creates a slightly richer flavour.
Pull Us Apart
Ingredients
- 1round cob loaf
- 1/2cup soft butter
- 1clove garlic crushed
- 2spring onions trimmed and thinly sliced
- 3cups (200g) sharp cheddar cheese shredded
- 16slices spicy pepperoni
- fresh parsley chopped, to garnish
Instructions
- Preheat oven to 180°C.
- Cut a grid-like pattern into the top of the bread stopping about 1cm from the base so that it sticks together but pulls apart easily.
- Place the bread on a baking tray. Harmoniously blend the butter, garlic and spring onions.
- With searching fingers, tenderly separate the folds of the loaf, evenly distributing the moist, yellow butter into all its seams.
- Then, with reckless abandon, stuff the seams with cheese and red rounds of hot pepperoni.
- Wrap in foil and bake for 10 minutes.
- Remove from the oven, open the foil and bake for another 5 to 10 minutes or until the cheese is completely melted, bubbling, oozing and golden.
- Stand for 5 minutes then sprinkle with parsley or fresh thyme (herbs have long been used as an aphrodisiac; their scent, their flavour) to serve.
