Awsm Sri Lankan Egg Curry Recipe

Ingredients:
8 eggs
2 tbs rice bran oil
1 brown onion, finely chopped
2 long fresh green chillies, finely chopped
3 garlic cloves, crushed
3cm-piece fresh ginger, peeled, finely grated
12 fresh curry leaves
1 tbs curry powder
3 tsp Jeeny's Roasted Shrimp Paste
1/2 tsp ground turmeric
1/2 tsp ground fennel
3 (about 250g) ripe tomatoes, chopped
2 x 270ml cans coconut milk
Chopped fresh coriander, to serve
Sliced fresh green chilli, extra, to serve
Steamed basmati rice, to serve

Method:
Step 1: Place eggs in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 4 minutes. Cool under cold water. Peel.
Step 2: Meanwhile, heat oil in a large, deep frying pan over medium heat. Stir in the onion for 8 minutes or until golden. Stir in chilli, garlic, ginger, curry leaves, curry powder, shrimp paste, turmeric and fennel for 1-2 minutes or until aromatic. Add tomato. Cook, stirring occasionally, for 2 minutes. Add coconut milk. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until curry thickens.
Step 3: Add the eggs. Cook for 2 minutes. Season. Sprinkle with coriander and extra chilli. Serve with rice.

Awsm Creamy Chicken Pappardelle Recipe

Ingredients:
375g dried pappardelle pasta
400g chicken breast fillets, thinly sliced
200g Swiss brown mushrooms, thinly sliced
2 garlic cloves, crushed
60ml (1/4 cup) chicken stock
1 bunch fresh chives, chopped
180g (2/3 cup) extra light sour cream
250g cherry tomatoes, halved
1 cup baby spinach, shredded

Method:
Step 1: Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return to pan.
Step 2: Meanwhile, heat a non-stick frying pan over medium-high heat. Spray with olive oil. Cook chicken, in 2 batches, stirring, for 3 minutes or until browned. Transfer to a bowl. Cover to keep warm.
Step 3: Spray the pan with oil. Cook the mushroom and garlic, stirring, for 1 minute. Add the stock. Bring to the boil. Stir for 3 minutes or until soft. Stir in the chicken and chives for 1 minute. Add the chicken mixture and sour cream to the pasta. Toss to combine.
Step 4: Combine the tomato and spinach in a bowl. Serve with the pasta.

Awsm Pearl Couscous with Roasted Pumpkin and Chorizo Recipe

Ingredients:
500g Kent pumpkin, peeled, seeded, cut into 1cm pieces
2 large zucchini, cut into 1cm pieces
225g pearl couscous
1 chorizo, thinly sliced
1/2 cup chopped fresh coriander
60ml (1/4 cup) lemon juice
1 tbs extra virgin olive oil
1 tsp smoked paprika

Method:
Step 1: Preheat oven to 200C. Line a baking tray with baking paper. Spread the pumpkin and zucchini on the tray. Spray with oil and season. Roast for 20 minutes or until tender.
Step 2: Meanwhile, cook the couscous in a saucepan of boiling water for 10 minutes or until tender. Drain. Heat a non-stick frying pan over medium-high heat. Stir in the chorizo for 3-5 minutes or until golden.
Step 3: Combine the couscous, pumpkin, zucchini, chorizo and coriander in a large bowl. Whisk the lemon juice, oil and paprika in a jug. Season. Pour the dressing over the salad and toss gently to combine.

Awsm Thai-style Red Curry Soup Recipe

Ingredients:
100g thin rice stick noodles
1 tbs vegetable oil
1 onion, finely chopped
1 small red capsicum, cut into thin strips
3 tbs Thai red curry paste
500ml vegetable stock (preferably homemade)
2 kaffir lime leaves*
75g green beans, ends trimmed, cut into small lengths (about 2cm)
100g baby spinach leaves
400ml coconut milk
300g medium cooked prawns, peeled
1 tbs fish sauce
Coriander and fresh lime, to serve

Instructions:
Step 1: Place the noodles in a bowl and cover with boiling water to soften.
Step 2: Heat oil in a large saucepan over medium heat, add the onion and cook for 1-2 minutes until softened. Add the capsicum and cook for a further minute. Add the curry paste and cook, stirring, for 1 minute. Add the vegetable stock and kaffir lime leaves, bring to the boil, then add the beans and cook for 1 minute further. Add spinach, coconut milk and prawns and cook until everything is just heated through. Season with the fish sauce.
Step 3: Drain the noodles and divide between 4 serving bowls. Pour over the soup, top with coriander and serve with lime on the side.

Awsm Zucchini, Pea and Mint Spaghetti Recipe

Ingredients:
1 large lemon
4 slices ciabatta bread
250g dried spaghetti pasta
2 tablespoons olive oil
2 large zucchini, grated
2 garlic cloves, crushed
3/4 cup frozen baby peas
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh mint leaves
Shaved parmesan cheese, to serve

Method:
Step 1: Finely grate and juice lemon. Roughly tear ciabatta.
Step 2: Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain.
Step 3: Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add bread. Cook, stirring, for 3 to 4 minutes or until golden brown. Transfer to a bowl.
Step 4: Add zucchini and garlic to pan. Cook, stirring, for 3 minutes or until zucchini starts to soften. Add peas. Cook, stirring occasionally, for 3 to 5 minutes or until peas are tender. Add pasta, lemon rind, lemon juice, extra-virgin olive oil and mint. Cook, tossing, for 2 minutes or until combined and heated through. Season with salt and pepper. Sprinkle with bread and parmesan. Serve.

Awsm Sweet Chilli and Coconut Tofu with Vegetables Recipe

Ingredients:
350g packet firm tofu
2 tablespoons sweet chilli sauce
3/4 cup light coconut cream
2 tablespoons vegetable oil
2 medium carrots, peeled, sliced diagonally
2 bunches broccolini, trimmed, stems halved
115g baby corn, halved lengthways
1/4 cup vegetable stock
1/3 cup fresh coriander leaves, chopped
Fresh coriander leaves and steamed jasmine rice, to serve

Method:
Step 1: Pat tofu dry with paper towel. Cut into 1cm-thick strips. Combine sweet chilli sauce and coconut cream in a jug.
Step 2: Heat a large, non-stick wok over high heat. Add half the oil. Swirl to coat. Add half the tofu. Stir-fry for 2 to 3 minutes or until golden. Transfer to a plate. Repeat using 2 teaspoons oil and remaining tofu.
Step 3: Add remaining oil to wok. Stir-fry carrot for 2 minutes. Add broccolini, corn and stock. Toss to combine. Cover. Cook for 2 minutes or until vegetables are just tender. Add tofu and coconut cream mixture. Stir-fry for 1 to 2 minutes or until heated through. Add chopped coriander. Toss to combine. Top with coriander leaves. Serve with rice.

Awsm Ginger Prawn Soba Noodles Recipe

Ingredients:
180g dried soba noodles
150g snow peas
1 bunch asparagus, cut diagonally into 3cm pieces
1 1/2 tbs soy sauce
1 tbs rice wine vinegar
1 tsp sesame oil
1/2 tsp caster sugar
500g peeled green prawns
4cm-piece fresh ginger, peeled, cut into matchsticks
2 garlic cloves, thinly sliced
2 tsp peanut oil
3 spring onions (shallots), thinly sliced diagonally

Method:
Step 1: Cook the noodles following packet directions. Add the snow peas and asparagus in the last minute of cooking. Refresh. Drain. Transfer to a bowl.
Step 2: Meanwhile, combine the soy sauce, vinegar, sesame oil and sugar in a bowl.
Step 3: Combine the prawns, ginger, garlic and half the soy sauce mixture in a bowl. Heat half the peanut oil in a non-stick frying pan over medium-high heat. Cook the prawn mixture, in 2 batches, stirring, for 3 minutes or until golden and cooked through.
Step 4: Add the prawn mixture, spring onion and remaining soy sauce mixture to the noodle mixture. Toss to combine.

Awsm French Onion Soup with Parmesan Croutons Recipe

Ingredients:
1.5L beef stock (see note)
125ml (1/2 cup) olive oil
50g butter
600g brown onions, thinly sliced
600g red onions, thinly sliced
2 cloves garlic, crushed
2 tbs plain flour
2 tbs white wine vinegar
12 x 1cm-thick slices baguette
25g (1/3 cup) finely grated parmesan

Method:
Step 1: Place stock in a saucepan over medium–high heat and bring to the boil. Cover and keep warm until needed.
Step 2: Meanwhile, heat 2 tbs oil and butter in a large saucepan over high heat. Add all onions and garlic, and cook, stirring frequently, for 15 minutes or until browned. Stir in flour and vinegar, and cook for a further 5 minutes. Gradually stir in hot stock. Bring to the boil, then reduce heat to medium and simmer for 5 minutes or until thickened slightly.
Step 3: To make croûtons, preheat grill to high. Place baguette in a large bowl and drizzle with remaining 80ml (1/3 cup) oil. Season with salt and pepper, and toss well to combine. Place on an oven tray and scatter over parmesan. Grill for 5 minutes or until parmesan is golden.
Step 4: Divide soup among bowls and top with croûtons to serve.