SHOP CALOUNDRA
This EASY cookbook is a must-have for any occasion RRP: $24 Spending time with the people you love is a gift. Consider 4 Ingredients Chocolate, Cakes & Cute Things our gift to you! May you find comfort and inspiration, and make and share many delights from the pages within.
Dreamy creamy brie The name says it all
4ingredients.com.au/product/4ingredients-chocolate-cakes-cute-things
SERVES 8
Bounty balls That luscious combination of coconut and chocolate! Breakfast cups MAKES 10 Customise these however you like; cream cheese with smoked salmon and fresh dill, Brie and cranberry sauce, ham and cheese etc. I particularly love cafe-style scrambled eggs. • 10 slices wholemeal sandwich bread • 2 tbsp. butter, room temperature • 4 large eggs • 1/2 cup thickened cream Preheat oven to 180˚C. Cut the crusts off the bread (freeze for a later use). Roll over the bread gently with a rolling pin to flatten, then cut a large round from each. Butter each side and press into the cup. Bake until golden, six to eight minutes. In a microwaveable dish, beat together the eggs and cream; season with sea salt and cracked pepper. Cook for 2 1/2 minutes or until the eggs start to rise. Scoop out into the bread cups to serve.
MAKES 40 • 4 cups desiccated coconut (plus a little extra for garnish) • 395g can condensed milk • 200g milk chocolate • 1 tbsp. coconut oil In a large bowl, mix together the coconut and condensed milk. Using a teaspoon, roll the mixture into balls and place on a paper-lined baking tray. Place the balls in the freezer for 10 minutes. Meanwhile, in a microwaveable bowl, melt the chocolate on medium power in 30-second increments, stirring after each, until smooth and creamy. Add the oil and stir until well combined (the oil will thin the chocolate, which makes it go further when coating). Remove the balls from the freezer and dip, one at a time, into the melted chocolate. Return to the tray and sprinkle with a little coconut. Refrigerate until set. Store in an airtight container in the fridge.
• 4 slices wholemeal bread • 250g wheel double-cream Brie cheese • 2 tbsp. raspberry jam • 1/4 cup slivered almonds Preheat oven to 180˚C. Remove the crusts from the bread slices (freeze the crusts for making breadcrumbs at a later date). Cut each piece of bread diagonally into quarters. Place on a baking tray. Place the Brie cheese in a small paper-lined cake tin and bake both for six minutes. Remove both, spread the jam over the Brie and sprinkle with almonds. Bake for eight more minutes (or until puffed and lightly golden). Using an egg flip, remove the Brie to a serving plate and dollop over any loose jam and almonds. Serve with the crispy Melba toast.
Kim McCosker, creator of 4 Ingredients
14 Shop Caloundra | Autumn 2022
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