CELEBRATE CHRISTMAS IN JULY 4 INGREDIENTS STYLE A beautiful collection of recipes to help you celebrate Christmas in July while saving time, money and stress. With 4 Ingredients you can enjoy the event too!
4 Ingredients was written to save YOU Time & Money in the Kitchen! 4 Ingredients aims to SIMPLIFY all forms of cooking by creating quick, easy and delicious recipes which are: > Made with 4 or fewer ingredients > Explained in an average of only 4 sentences > Made using just 1 cup, 1 tablespoon and 1 teaspoon > Made with ingredients easily found in your local supermarket! When I first wrote 4 Ingredients I thought our target audience would be busy Mums, just like me. I have been ASTOUNDED by the number of men, students and retirees who have embraced the 4 Ingredients philosophy. It is my desire to write gloriously simple cookbooks that start with a beautiful baby, and his or her transition to solids, and follows them all the way through to retirement - cookbooks that span a lifetime. I have now written over THIRTY-TWO 4 Ingredient cookbooks to facilitate this journey; regardless of age, gender or cultural tastes there is something for everyone looking to simplify life in the kitchen. On this journey I have been AMAZED to learn what you can make with SOOOO few ingredients. It has revolutionized my life in the kitchen... And on behalf of the 4 Ingredients Team, we hope it does yours too! With Love & Nourishment, Page 2
2 pears 2 bananas 4 tablespoons fresh ricotta 2 tablespoons honey GRILLED FRUIT & RICOTTA STACK MAKES 4 This stunning brunch never ceases to impress! Slice and grill the pears for 3 minutes. Onto a plate, layer the banana and pear slices. Top with a dollop of ricotta and drizzle with honey. Optional: This is also delicious using apple instead of pear, or a combination of both. Page 3
2 bunches asparagus, woody ends removed 4 bacon slices, halved 200g mixed salad leaves /mesculin ¼ cup balsamic glaze (I love IGA s Community Co brand) GARDEN SALAD SERVES 8 Into a large saucepan, add 3 cups water and bring to the boil Add asparagus and cook for 2 minutes. Combine cold water and ice cubes in a large bowl then remove the asparagus from the cooking pot and directly immerse in cold water. Drain the excess water from the asparagus. Heat a non-stick frying pan and cook the bacon for 4 to 5 minutes or until nice and crisp. Onto a large serving plate, sprinkle the salad. Mix through asparagus andbacon. Season with sea salt and cracked black pepper and serve drizzled with the caramelised balsamic glaze. Optional: For a festive effect, sprinkle with bright, vibrant nasturtiums just before serving. Page 4
2.5kg leg of pork 2 tablespoons olive oil 3 tablespoons salt flakes 2 tablespoons fresh lemon juice ROAST PORK & CRISPY CRACKLING SERVES 8 Preheat oven to 220 C. Place the pork into a large baking dish, skin-side up and pat dry. Using a sharp knife, score the skin width ways at 1cm intervals, cutting deeply almost into the fat layer. Sprinkle with 2 tablespoons of salt and rest for 10 minutes. Pat dry again. Thinly rub the oil into the rind of the pork. Generously sprinkle with remaining salt and drizzle with lemon juice. Bake for 20 minutes. Reduce the heat to 180 C and cook for another 2 hours (or half hour per 500g). Optional: For a great crackling, look for a good coverage of fat and rind. Pork cuts that are suitable for roasting include leg, rack, rolled loin and rolled shoulder. Page 5
¼ cup roast drippings (fat) 1 tbsp plain flour 1 cup beef stock GLORIOUS GRAVY MAKES 1 CUP Place the roasting tin with drippings over a low flame, then using a wire whisk, stir in the flour and whisk until a light brown paste forms. Gradually pour in the stock, whisking all the time, until you have a thickened sauce. Simmer for 2 minutes, scraping any sticky bits from the sides of the pan (they are what contributes to a richly flavoured gravy). Page 6
5 egg whites 1 ¼ cups caster sugar 1 tablespoon cornflour 1 teaspoon lemon juice (or white vinegar) A GARDEN BED PAVLOVA SERVES 8 This was inspired from the food halls of Harrods, Christmas 2009. Topped with edible flowers, it transforms a classic Aussie dessert into art. It s almost too pretty to eat! Preheat oven to 150 C. Line a large baking tray with baking paper. Draw a 18cm circle on on the centre of the paper. Beat the egg whites in a large bowl with an electric mixer until stiff peaks form. Gradually add the sugar, beating until it dissolves between additions, scraping down the side of the bowl occasionally, 10 to 12 minutes. Use a large spatula to fold in the cornflour and lemon juice. Spoon mixture inside the circle drawn on the baking paper. Reduce the oven temperature to 120 C and bake in the lower half of the oven for 1 ½ hours or until dry and crisp. Turn off the oven and cool the pavlova in the oven with its door ajar. Optional: Serve topped with whipped cream and randomly scattered edible flowers. Hint: Not all flowers are edible, but here are those that are; lavender, thyme, dill, coriander, day lily, zucchini flowers, nasturtiums, petunias, chives, and basil. In addition I candied one of our neighbors rose petals, by washing with egg whites and dusting with superfine sugar, I did this a day ahead of time to allow time for setting. Page 7
STAR CINNAMON COOKIES These are my take on a German classic Zimtsterne (German Cinnamon Star Cookies). They are found every Christmas all over the world, but in my humble opinion (as with most things) homemade is the best.. Page 8
¼ cups icing sugar, plus more for rolling 1¼ teaspoons ground cinnamon 3 large egg whites, room temperature STAR CINNAMON COOKIES MAKES 24 Sift the icing sugar and set aside in a bowl. With an electric beater, beat the egg whites on high speed until they form soft peaks, 2 minutes. Gradually add half the icing sugar while whipping, until the whites are thick, creamy and stiff; set aside half a cup of this meringue for topping the cookies. Fold remaining ingredients into the mixture to make a stiff dough. Preheat the oven to 160C and line a baking tray with baking paper. Lay another sheet of paper onto a work surface and lightly dust with icing sugar. Turn the dough out onto the dusted paper, flatten and dust with more icing sugar.lay another sheet of paper on top and roll the dough between the papers until it is about 1 2 cm thick. Flip the dough over and gently peel off the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of paper so that the dough is fully released from it. Cut cookies,i used different sized star-shaped cookie cutters, and place about 2cm apart on the prepared baking tray. Excess dough can be rerolled. Use a small spoon, to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides (this takes a while - I ended up using a butter knife to do this). Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 20-30 minutes. Turn off the oven and open the door to release heat, sit until cool. Store in an airtight container for up to 10 days (though they will soften as days pass). Page 9
1 tablespoon Creme de cassis 2/3 cup champagne KIR ROYALE Kir Royale is a delectable cocktail. Royale is said in an all French way, rrrroy-aaaal, and is a mixture of champagne with creme de cassis. Creme de cassis is a liqueur made from black currants. Best of all, it s super easy to make. Pour 1 tablespoon of the creme de cassis into a Champagne flute. Then top with a cold brut champagne. Cheers! PS: If you use a sparkling wine other than Champagne, it s called a Kir Petillant. Either way, it is sweet and red, and makes a blushing, sparkling Christmas cocktail. Page 10
If you loved our Christmas in July recipes then you will love 4 Ingredients Celebrations. It was created to be the easiest entertaining cookbook you will ever own. With over 100 recipes, 4 Ingredients Celebrations is a collection of delicious food, celebratory drinks and ideas to make every occasion amazing! Be it an intimate family event or entertaining for a crowd, Celebrations shares clever recipes and tips for yearround entertaining. Create a gloriously classic Christmas dinner and enjoy Canapés and Champagne ideas with the Bubbly Bar chapter perfect for Spring Carnival and New Year celebrations. Easter and Birthdays are well catered for, as are recipes for Brunch, Lunch, Dinner and Desserts; Footy Fever (fueled for men); and dedicated chapters for Bursting Boys and Gorgeous Girls birthday parties. Add to this a fine selection of Bomboniere perfect as homemade gifts for Weddings, Anniversaries, Christenings and more. 4 Ingredients Celebrations will satisfy all year round. Recipes can be easily modified to delight a surprise lunch group with an amazing meal, or pre-prepared and frozen ahead of time; leaving just the fresh and final meals to make closer to time! You, as many have, will be amazed at how easy and elegant entertaining can be with just a few key ingredients! As part of our Christmas in July celebrations you can purchase two signed copies of 4 Ingredients Celebrations (one for you and one as a gift) for only $44 including free delivery within Australia! Buy Now! Page 11
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