(Please make the first promotional piece “Congrats to Kim McCosker” and pic smaller than and separate to the recipes. Thanks Gail
Winning pic
Congrats to Kim McCosker. The internationally acclaimed 4 Ingredients cookbook series, created by Australian author Kim McCosker, has been honoured with the ‘Bestselling Publisher’ award at the 30th Gourmand World Cookbook Awards.The ceremony, held in Cascais, Portugal, recognised 4 Ingredients MORE Diabetes for its outstanding contribution to health-conscious.
For more info go to: https://4ingredients.com.au/
Chicken on Sweet Corn Puree
Serves 4 serves
Ingredients
- 4 large corn cobs
- 4 150g boneless chicken breast halves
- 2 teaspoons coriander seeds ground
- 1 punnet cherry tomatoes
Instructions
- Remove the kernels from the corn by carefully cutting downwards.
- Steam the corn and puree with a little of the water from the steamer. Season to taste.
- In a nonstick frying pan, add 2 tablespoons of water and cook the chicken over moderate/high heat for 4 to 5 minutes each side, or until cooked through.
- In the last minute, add the coriander seeds and cracked pepper, turning to completely coast the chicken.
- Set aside to rest.
- Add the tomatoes and sauté until just softened.
- Serve the chicken on the sweet corn puree and top with sautéed tomatoes.
Lady Coconut
Serves 4
Ingredients
- ¾ cup moist coconut flakes
- 5 Medjool pitted dates
- ½ cup raw, unsalted almonds
- 1 tablespoon chia seeds
- 6 strawberries, washed and hulled
- 2 tablespoons blueberry yoghurt
Instructions
- Pop all the ingredients, except strawberries and yoghurt, into the thermos bowl.
- Push Turbo burst – 3 seconds
- Using the spatula, push the mixture down into the blades. Add strawberries.
- Push Turbo burst – 1 second
- Serve in a bowl or glass and dollop with blueberry yoghurt
