Kim’s quick & easy recipes
Missed out on our 4 Ingredients cooking demonstration?
They are guaranteed to save you time and money in the kitchen this silly season. Plus, they are absolutely DELICIOUS!
- 250g short cut bacon, finely diced
- 250g cream cheese
- 2 tbsp. sweet chilli sauce
- 1 bunch chives
In a non-stick frying pan, cook the bacon over a medium heat for 5 minutes or until crisp. Allow to cool on absorbent paper. In a bowl, combine the cream cream and sweet chilli sauce. Add the bacon and stir to combine. Refrigerate for 20 minutes. Meanwhile, finely chop the chives. Roll the cheese into a large ball, then into the chopped chives. Completely coating. Refrigerate until ready to serve. Serve with your cracker of choice!
- 1 tablespoon red curry paste
- 500g chicken, chopped into bite-size pieces
- 2 tablespoons crunchy peanut butter
- 1 can coconut cream (270ml)
In a non-stick frying pan heat the red curry paste. Add the chicken, stirring to cook evenly, 3 to 4 minutes. Add the peanut butter and cream and stir to combine. Reduce heat and simmer until the chicken is cooked through, and the sauce slightly reduced, 8 to 10 minutes. Serve with finely sliced Iceberg Lettuce garnished with fresh coriander.
TIP #1: Visit The Source Bulk Foods for freshly made Peanut Butter (located on Gallery Level).
TIP#2: Swap out the chicken for fresh seafood from Fresco (located on Level 1).
KIM’S FAMOUS FRUITCAKE
- 1kg mixed dried fruit
- 3 cups (750ml) Lipton’s Light Iced Peach Tea
- 3 cups (450g) self-raising flour
In a large mixing bowl, place the mixed fruit. Pour over the tea, cover with cling wrap and soak overnight. Preheat the oven to 125°C. Line a 26cm cake tin with baking paper. Add flour to combine; this is a thick mixture so you may need a little elbow grease. Using a spatula, scrape the mixture into the prepared tin. Bake for 2½ hours. Remove and leave to cool completely. Refrigerated, this will keep in an air-tight container for weeks.
TIP #1: You can purchase your mixed dried fruit and flour from The Source Bulk Foods.
Find more recipes like this in Kim’s 4 Ingredients cookbooks. Available online here.
Photos taken by Ross Pottinger.