Win a signed Kim McCosker cookbook

Win one of four signed copies of the Easiest One Pot Cookbook Ever and a $100 IGA voucher

Cooking in one pot

At the end of a long day at work, the last thing you feel like doing is cooking dinner for the family.

RACQ member, mum of three boys and Australian author of the best-selling cookbook series 4 Ingredients, Kim McCosker, knows exactly how it feels.

That’s why she’s published The Easiest One Pot Cookbook Ever – to simplify life in the kitchen.

The book features more than 70 recipes, each containing four or fewer ingredients and needing just  one pot to cook in.

“Did you know that 60 percent of us eat the same dish week after week?” Kim said.

“A lot of people lack time, so I wanted to create ease in the kitchen and encourage families to try new recipes.

“This book will simply the cooking and minimise the clean-up.”

Kim said the new recipes were perfect for busy parents, retirees living alone, school leavers with just the basics and  campers and caravaners travelling with little storage space.

“Market research has shown that school leavers have really embraced it,” she said.

“It’s the idea of four ingredients, one pot and dinner is done!”

The book also provides ideas for what to do with leftovers, including variations so you can cook once and eat twice.

The Easiest One Pot Cookbook Ever will be available exclusively from IGA Stores from 27 June, 2018.

To celebrate the release of the cookbook, RACQ Living is giving readers the chance to win one of four signed copies by Kim McCosker and a $100 IGA voucher. Enter now.

Corn Relish Cob (serves 8)

Ingredients

  • 1 cob loaf
  • 300g sour cream
  • 250g jar corn relish
  • 2 spring onions, finely chopped

Method

  1. Preheat oven to 180ºC.
  2. Cut the top from the cob and remove most of the bread from inside; leave a 2cm thick lining (reserve the lid and inside bread).
  3. In a bowl mix together sour cream, corn relish and spring onions.
  4. Season to taste.
  5. Spoon the dip into the loaf and bake for 20 minutes; remove from oven. Tear the lid into several dippers, then nestle it and inside bread around the cob. Bake for another 10 minutes, or until the bread is nice and crispy on the outside.
  6. Serve immediately, using the toasted bread to dip. Optional: I have added sautéed bacon, which is delicious, but both COBS are a great vegetarian alternative to present at any gathering; everyone loves them.

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Competition closes 5pm, July 24, 2018. Competition drawn 3pm, July 25, 2018. You must be 18+ to enter.

Enter Now