Garlic Prawns

Prep Time 15 mins
Cook Time 5 mins
Serves 4

Ingredients
1 cup vegetable oil
60g butter, chopped
8 cloves garlic, finely chopped
2 small red chillies, seeded and finely chopped
20 raw medium king prawns, peeled and deveined, with tails intact
1/4 cup finely chopped fresh parsley

Here's how:1. Heat the oil and butter in a large, deep, frying pan. When very hot, but not smoking, carefully add the garlic, chillies and prawns all at once. Cook, stirring, for 3 minutes, or until the prawns turn pink. Take care not to overcook the prawns.

2. Using a large spoon, quickly transfer the prawns into 4 hot individual serving dishes and drizzle with some of the garlic butter. Sprinkle with the parsley and serve with crusty bread to soak up the juices.
Tip: This recipe is traditionally cooked in small cast-iron pots (available from kitchenware shops). Preheat the oven to very hot (250C). Place the oil and butter in the pots and heat in the oven for 5-10 minutes, or until hot. Add the prawns, return to the oven and bake for 5 minutes, or until cooked. Stir through the garlic and serve immediately.

Source: The Complete Quick Short Recipe Collection (Murdoch Books)

Velvety Chocolate Hazelnut Mousse

Preparation time:10 minutesCooking time:1 hourServes:6

All you'll need is:For 3 serves: Use one sachet170mL (2/3 cup) cold milkFor 6 serves: Use two sachets330mL (1 1/3 cups) cold milkServingVanilla ice-creamChocolate toppingWafer biscuits

Instructions:

Mix: Empty one mousse mix sachet into a mixing bowl. Add 170mL cold milk. Using electric mixer beat on low speed for 30 seconds to combine. Increase speed to high and mix for 3-4 minutes, scraping down side of bowl occasionally, until mousse is pale and thick.

Assemble and Chill: Spoon mousse into individual serving dishes. Spoon mousse into individual serving dishes. Cover and refrigerate for at least 1 hour. Top with a scoop of vanilla ice-cream, a drizzle of chocolate topping and sprinkle with choc flakes or decorate with a wafer biscuit on the side.

Wicked Chocolate Mud Cake

Preparation time:

15 minutesCooking time:1hour 15 - 1 hour 25 minutesServes:12

All you'll need is:

Cake2 eggs310mL (1 1/4 cups) water170mL (2/3 cup) oil Icing40mL (2 Tbsp) milk30g (1 1/2 Tbsp) margarine spread or butterDecoration4 after dinner mints8 chocolate balls

Instructions:

Preheat: Preheat oven to 160°C (325°F) or 140°C for fan-forced. Grease a 6cm deep x 20cm round cake pan. Line the base with baking paper. Place unopened clear sachet of chocolate chips into a heatproof bowl and cover with boiling water. Stand for 3 minutes, turning the sachet each minute to melt evenly.

Mix: Empty the cake mix sachet into a mixing bowl. Add eggs, oil and water. Beat with a wooden spoon until mixture is combined (mixture is runny and may appear lumpy).Add chocolate: Remove chocolate chip sachet from water and pat dry. Knead chocolate with fingertips until smooth. Cut corner of sachet and squeeze melted chocolate into the cake mixture. Mix with a wooden spoon for 30 seconds (mixture may still appear lumpy).Bake: Spread mixture into prepared pan.

Bake for 1hr 15 minutes - 1hr 25 minutes or until a skewer inserted into the centre comes out clean. To ensure a moist cake, do not over-bake. Stand 10 minutes in pan before turning onto a wire rack to cool. The cake will settle upon cooling.

Ice: Place milk and margarine spread or butter into a small saucepan and heat gently until just melted. Remove from heat and stir in contents of paper sachet of chocolate buttons until melted and smooth. If required, return to low heat and stir to melt any remaining chocolate. Be careful not to overheat or burn the mixture. Pour icing over cake allowing icing to drizzle down the sides.

For a muddier cake texture, refrigerate overnight before serving. Decorate: Cut 4 after-dinner mints diagonally into halves. To decorate, alternate with 8 chocolate balls and press into the icing around top edges of cake