Author of best-selling ‘4 Ingredients’ cookbook, Kim McCosker, shares her easy diabetes-friendly recipes for World Diabetes Day

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.

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