Easy Dishes to The Rescue!

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Have you been caugfht out with unexpected visitors? Here is the answer:With a few key ingredients kept in the depths of your pantry, fridge or freezer, you're ready for any mealtime emergency. ICE CREAM - freezer Adults-only affogato Place 2 scoops of vanilla ice cream each into 4 glasses and keep in the freezer until needed. To serve, make 250ml hot strong coffee. Pour 1 tbsp of liqueur over each serve of the ice cream (try grappa, Frangelico or Grand Marnier), top with a quarter of the coffee for each serve and enjoy. Tutu-frutti ice cream Soften 1 litre vanilla ice cream. Blend 315g roughly chopped mango flesh with 2 tbsp icing sugar in a food processor until smooth. Add to the ice cream along with 3 tbsp passionfruit pulp, stirring quickly to combine. Spoon into a freezer container and into the freezer until firm. COCONUT - pantry Coconut prawns Peel and devein 12 raw large prawns, but leave the tail on for perfect finger food. Put 60g plain flour in a bowl, 2 beaten eggs in another small bowl and 90g desiccated coconut in a third bowl. Dip the prawns, one at a time, first in the flour, then the egg and, finally, in the coconut. Press down firmly so the prawns are covered all over with the coconut. Heat a saucepan one-third full of vegetable oil over medium heat until the surface of the oil is shimmering. Cook the prawns in two batches, for 3-4 minutes. Drain on paper towel and serve with your favourite sweet chilli or chilli sauce. Coconut and curry leaf rice Cook 200g long-grain rice (try basmati) in 1 litre boiling water for 20 minutes. Drain well. Heat a few splashes of vegetable oil in a pan and cook 1 sliced green chilli, 1 tsp black or yellow mustard seeds and 6-8 curry leaves until mustard seeds start to sizzle and pop. Add 3 tbsp desiccated coconut and stir-fry for 3-4 minutes, until the coconut starts to turn golden. Remove from heat, stir through the rice and a small handful of chopped coriander. CREAM CHEESE - fridge Fettucine boscaiola Cook 2 bacon slices and 1 chopped onion in a small splash of olive oil for 4-5 minutes. Add 180g sliced button mushrooms and 1 chopped garlic clove and stir-fry for 2-3 minutes, to soften the mushrooms. Chop a 300g block of cream cheese into 8 cubes and add to the pan. Stir over a gentle heat until the cream cheese has melted evenly. Remove from the heat and cover to keep warm. Meanwhile, cook 400g fettucine in boiling water for 8-10 minutes. Drain well and return to the warm pan with the sauce and 50g grated parmesan and a good grinding of black pepper. Stir to coat the pasta in the sauce. Top with extra parmesan and serve. Cream cheese and cherry danish Have your oven hot and ready at 220C. Line a baking tray with baking paper. Cut a sheet of puff pastry into four equal squares and place on the baking tray. Put 1 tbsp of cream cheese in the centre of each square with 1 tbsp of cherry jam (or your favourite) on top. Bring the four points of the pastry towards the centre and pinch or twist firmly. Don't worry about little gaps in the pastry. The cheese and jam will leak out and look gooey and yummy. Bake for 20 minutes, until puffed and golden. Allow to cool before lightly dusting with icing sugar. Serve with coffee for brunch, or hot with ice cream for dessert. Adelaide Advertiser, march 20, 2007