Feeling the munchies?

Lost track of time? Want to feed your stomach fast?

Then learn how to make an amazing quick meal in 60 seconds!

Watch this video on Spaghetti Bolognese.

That's Amore.

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Asian Infusion

Asian Noodle & Prawn Salad

Preparation time: 20 minutes

Ingredients: (serves 4)

-600g thin hokkien noodles

-1kg (about 24) cooked peeled prawns

-1 x 100g pkt snow pea sprouts, ends trimmed

-1 bunch red radishes, washed, dried, stems and roots trimmed, thinly sliced

-1 bunch fresh mint, leaves picked

-150ml sweet soy dressing

Method:

1. Place the noodles in a heatproof bowl. Over with boiling water and set aside for 5 minutes or until tener. Drain well.

2. Transfer the noodles to a large bowl. Add the prawns, snow pea sprouts, radish and mint and gently toss to combine.

3. Divide the salad among serving bowls. Drizzle with dressing and serve immeadiatley.

A Classy Spin to an Ice Cream Cake

White Chocolate, Raspberry and Almond Ice Cream Cake

Preparation Time: atleast 30 minutes
Cooking Time: 15 minutes
Ingredients:

- 150 grams blanched almonds

- 1 x 450 gram packets of bought Madeira cake

- 1 x 2 litres cartons of vanilla icecream, softened

- 300 grams fresh or frozen raspberries

- 200 grams white chocolate, finely chopped

- Mixed fresh berries, to serve

Method:

1. Preheat oven to 200 degrees. Spread the almonds over a baking tray. Bake in oven for approximately 7 minutes or until golden. Cool slightly and then chop coarsely.
2. Use a serrated knife to trim the edge from the base and top of the cake. Discard. Cut the remaining cake crossways into 1.5 cm thick slices.
3. Place the almond, ice cream, raspberries and half the chocolate in a large bowl and stir until well combined. Spoon into a 6 cm deep, 12.5 x 24.5 cm (base measurement) loaf pan. Press down firmly and smooth the surface. Place the cake slices on top of the ice cream mixture to cover, cutting to fit. Cover with plastic wrap and place in the freezer for 6 hours or over night.
4. Turn onto a serving platter. Place a hot cloth over the base of the pan to help release the cake. Place the cake in the freezer for 20 minutes or until firm.
5. Place the remaining chocolate in a heatproof bowl over a saucepan or simmering water. Stir with a metal spoon until the chocolate melts and is smooth.
6. Top with berries and drizzle with chocolate to serve.

Let the adults enjoy a traditional childrens birthday cake!

Always a Winner Family Dinner

Spaghetti Bolognese

Serves: 4

Ingredients:

- 2 tablespoons olive oil

- 1 finely chopped brown onion

- 2 cloves crushed garlic

- 1 kg beef mince

- 1/3 cup tomato paste

- 2 x 400 gram cans chopped tomatoes

- 2 cups beef stock

- 1 bay leaf

- Sea Salt and Cracked Black Pepper

- 400 grams spaghetti

- Continental parsley leaves

-Shaved Parmesan

Method:

1. Heat a large deep frying pan over high heat. Add the oil and garlic and cook for 1 minute of until onion is soft.
2. Add the mince and cook for 5 minutes, breaking up any lumps with a wooden spoon.
3. Add the tomato paste and cook, stirring to combine.
4. Add the tomatoes, stock, bay leaf, salt and pepper and stir to combine.
5. Bring to the boil, reduce the heat to low and simmer for 1 hour or until thickened.
6. Place the pasta in a saucepan of salted boiling water and cook for 10-12 minutesor until al dente. Drain and keep warm.
7. Divide between bowls and top with the Bolognese, parsley and parmesan.

Yummy Blueberry Pancakes with Maple Syrup

Ingredients:

-2 cups (300g) plain (all-purpose) sifted flour

-3 teaspoons baking powder, sifted

-1/2 cups (110g) caster (superfine) sugar

-2 eggs

-2 1/4 cups (560ml) milk

-75g unsalted butter, melted

-3/4 cup cup (115g) frozen blueberries

-fresh blueberries, to serve

-maple syrup, to serve

-icing (confectioner's) sugar, for dusting

Method:

1. Place the flour, baking powder and sugar in a mixing bowl and make a well in the centre. Combine the eggs, milk and butter, gradually pour into the well and whisk until. Stir in frozen blueberries.

2. Heat a lightly greased non-stick frying pan over low heat. Cook 1/4 cups of the pancake mixture for 2 minutes or until bubbles appear on the surface. Flip and cook for a further 1-2 minutes or until light golden. Repeat with the remaining mixture.

3. Stack the pancakes, top with the fresh blueberries, pour over the maple syrup and dust with icing sugar to serve. (Makes 16)