Kim McCosker is an Australian author, responsible for the popular 4 Ingredients series of cookbooks.
The first book was the second best-selling book in the world in 2007 (only behind Harry Potter & The Deathly Hallows).
On Thursday, she visited The Morning Show to make Italian meatballs, sushi bowl, salmon and chive balls and healthy chocolate crackles.
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Recipe below:
Healthy Chocolate Crackles
Makes 16
180g dark chocolate, 70%
2 cups brown rice puffs
1 cup slivered almonds, toasted
Method
Place 16 cupcake cases on a baking tray. Place the chocolate in a large glass bowl
and melt in the microwave in 30-second increments, stirring after each until smooth.
Stir in the rice puffs and almonds, completely cover in chocolate.
Divide the mixture among the paper cases. Refrigerate for at least 30 minutes
before serving. Store in an airtight container in the refrigerator when not being eaten.
Italian Meatballs
SERVES 4
500g lean beef
1 egg
¼ cup basil pesto, plus extra to serve
500g jar past sauce
Method
Combine mince, egg and basil pesto. Season then form into 6cm meatballs.
In a non-stick frying pan over medium heat, add the meatballs and cook, turning,
for 6 to 7 minutes until browned all over. Reduce heat and add the pasta sauce, season,
cover and simmer for 10 to 15 minutes.
OPTIONAL: Serve with a little dollop more of basil pesto and some freshly scattered
Mozzarella and basil leaves. Serve with Smart Pasta (it’s a brand) for twice the protein
and 25% less carbohydrates than regular pasta.
Deconstructed Sushi Bowl
Serves 2
2 sheets nori seaweed
1 avocado
220g tuna in Springwater
1 cup cooked brown rice
Method
Slice the nori into strips and set aside.
Into a bowl, dice the avocado.
Drain the tuna and add it, the rice and
nori and toss gently to combine.
Serve immediately or drizzled with
Salomon & Chive Ball
Serves 8
415g pink salmon
250g cream cheese
2 spring onions, finely chopped
1 bunch dill
Method
Drain the salmon. Into a bowl, place salmon (I included all the cartilage but that is optional). Add cream cheese and spring onions and 1 tablespoon finely chopped dill.
Season with cracked pepper and stir to combine. Refrigerate for 30 minutes. Meanwhile, finely chop the dill and spread thinly across a clean board.
Roll the cream cheese mixture into a log, then into the dill, completely covering.
Chill and when ready, serve with slices of cucumber and your favourite cracker.