Kim McCosker is the queen of ''4 Ingredients''. Her 18 cookbooks all contain recipes using just four ingredients, while the latest helps plan meals in advance. Colleen Thorpe asked her a few questions.
Q How long have you been compiling these books?
A Almost eight years. 4 Ingredients 1 (with the original green cover that ''would never sell'') was published in March 2007.
Q What was the inspiration behind the four ingredients cookbooks?
A I was a full-time working mum and wife, with one little boy and another on the way. I needed a recipe book for simple, delicious meals.
Q A brainstorming meeting to find new recipes and new books consists of what?
A It starts with constant demand from our Facebook family and public requests. I travel all over Australia, to New Zealand, the US and Britain, making public appearances and talking to people. When I hear the same request time and time again I know it's something that is wanted. My team get together, discuss the title, timing and contents - then it's R&D (research and development) time.
Q How long does it take from start to finish to produce a four ingredients book?
A Anywhere from four months to a year. I've had a couple of terrific opportunities requiring fast turnarounds to meet specific release dates. It's just all hands on deck from content, testing, photography, layout, proofing, and print.
Q How does your latest book on menu planning help with a family's budget?
A Statistics estimate that 20% of groceries are wasted. This equates to one in five grocery bags of food or $20 of every $100 spent. We need to shop smarter, cook wiser and reduce food wastage. Money isn't a luxury for most, nor is time. Shop in bulk, cook in batches, freeze and use leftovers. Save money and spend less time in the kitchen.
Q You say that planning meals also encourages healthy eating. Tell us a little about that idea.
A To know ahead of time what you plan on cooking at the end of a long day, know that you have the ingredients and that it's only four and won't take long to prepare or cook, can reduce so much stress. It alleviates impromptu purchasing of takeaway or processed packs. It may be a frozen meal to pop in the oven or fresh meat and home-made sauce. Either way you have a healthy recipe that equals simple and delicious.
Q Have you a favourite recipe in this book?
A I love so many. Tray-bake chicken, beef and coconut satay, salmon flan and chocolate slice. But our vanilla slice is the most shared recipe on our Facebook page. Simply divine - but not for dinner.
Q Is there another book simmering in the background?
A We also have 4 Ingredients Celebrations that's due for release in November and, fingers crossed, will be available in New Zealand. It's an extension of the Christmas book.
Q Tell us four ingredients you couldn't live without?
A These are what I call ''star'' ingredients. They add flavour to a meal and that is key to every dish, especially when only four ingredients are being used. Bacon, herbs, citrus and chocolate.
Salmon flan
Serves 4
Ingredients
4 eggs
½ cup (125g) sour cream
415g can pink salmon
½ cup (50g) Parmesan cheese
Method
Preheat oven to 180degC. Line a 22cm pie dish with baking paper. In a large bowl, whisk the eggs. Add the sour cream, season with cracked pepper and whisk to combine. Add the salmon and Parmesan and mix well. Pour into the prepared dish. Bake for 30 minutes.
Optional
Add fresh dill to the mix and garnish with it before serving. Serve with a beautiful fresh green salad.
Stocking up on canned salmon is a convenient way to meet your daily requirements of calcium, vitamin D, vitamin B12 and omega-3 fatty acids. Canned salmon offers an abundance of nutrients that protect your bones, prevent cardiovascular disease and help keep you mentally sharp. In addition, one cup of canned salmon provides almost 30% of the 1000mg of calcium you need each day, along with low-calorie protein and heart-healthy fats.
Vanilla slice
Makes 8 slices
This simple recipe holds the record as the most shared recipe on the 4 Ingredients Facebook page.
Ingredients
200g packet Lattice biscuits (though any flat-square biscuit will work)
600ml cream
100g packet vanilla pudding mix
Method
Line a 20cm x 30cm lasagne dish with baking paper. Layer with 8 Lattice biscuits flat side up. In a bowl, mix cream and pudding until thick, then spoon on to the biscuit base. Top with another layer of biscuits, shiny side up. Refrigerate for at least 30 minutes before slicing and serving. For a real ''razzle-dazzle'' finish, top with this super-simple passionfruit icing.
Passionfruit Icing
Makes ½ cup
1 cup (120g) icing sugar
1 Tbsp passionfruit pulp
1 tsp (15g) butter, softened
Method
In a bowl, mix the ingredients together until an even, spreadable consistency is reached.
