4,3,2,1 – part 11! Here’s another 4 recipes that use just 3 ingredients. This time a 3 ingredient coffee banana bread, chicken caesar pasta, caprese bombs and a peppermint tea! I hope this inspires you to have a go and pick up a pan & maybe add 1 or 2 other ingredients, this was another really fun challenge!
Oh & if you want more inspiration / ideas before we get going…. here’s the 3 ingredient recipe section of the website with all the others to date!
Caprese Bombs
Pre-heat oven to 160fan/180c.
Slice the tops off of the tomatoes and scoop out the insides, trying to remove as much of the seeds and flesh as you can to leave a tomato carcass. Washing the tomatoes under the tap will help get some of the seeds out. Spoon into each tomato a little pesto, then tear up the mozzarella into small bite size pieces, and place a few bits in, then top with a little extra pesto. Put the top of the tomato trimmed earlier back on top.
Bake in the oven for 20 minutes or until slightly blistered and softened. Carefully remove the lid and stick in a thick slice of mozzarella. Placing the tomato top back on top of the mozzarella slice. Return to the oven and bake for a further 5 minutes to melt the cheese. Allow to cool for a moment before serving!
Chicken Caesar Pasta
Get a frying pan, add a little oil and cook the chicken until lightly browned all over. Meanwhile cook the pasta to package instructions. Add the salad dressing in with the chicken and stir through, warming it up on a low heat for a couple of minutes – don’t simmer it down though. When the pasta is cooked add the chicken mix in with the pasta and stir through gently to combine. That’s it! Easy!
Coffee Banana Bread
Pre-heat oven to 160fan/180c.
Mash up the 3 bananas in a bowl until smooth and then add in the eggs. Beat the eggs with the bananas until smooth and consistent. Add in the cake mix and stir together making sure there are no powder traces left at the bottom of the bowl.
Pour into a greased loaf tin, top with some extra banana slices if you wish and bake for 35-40 minutes, or until a skewer inserted comes out clean. Allow to cool before removing from the tin, best served still slightly warmed though – enjoy!
Mint Tea
Get your freshly boiled water and pour into a jug (or teapot if you have one!)… add the mint leaves, give a brief stir, then leave to infuse for around 10 minutes.
When serving pour into a mug, add some fresh mint if you wish, a lemon slice and add a little honey for sweetness to taste.