Awsm Spaghetti Bolognaise Bake

Ingredients
250g dried spaghetti pasta
2 teaspoons olive oil
1 medium brown onion, chopped
2 garlic cloves, crushed
1 medium carrot, peeled, grated
500g lean beef mince
150g button mushrooms, sliced
700ml tomato passata sauce
40g butter
1/4 cup plain flour
2 cups milk
3/4 cup grated parmesan cheese
Salad leaves, to serve

Method

Step 1. Preheat oven to 180°C/160°C fan-forced. Lightly grease an 8 cup-capacity baking dish.

Step 2. Break pasta into 3 equal portions. Cook in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan.

Step 3. Meanwhile, heat oil in a frying pan over medium heat. Add onion, garlic and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add mushroom and sauce. Bring to the boil. Reduce heat to medium-low. Cook for 10 minutes or until thickened.

Step 4. Heat butter in a saucepan over medium heat for 2 minutes or until melted and foaming. Add flour. Cook, stirring, for 2 minutes or until mixture bubbles. Remove pan from heat. Slowly add milk, 1/4 cup at a time, stirring constantly to prevent lumps forming. Return pan to medium heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Stir in cheese.

Step 5. Add mince mixture to spaghetti. Toss to combine. Transfer to prepared baking dish. Pour flour mixture over pasta. Bake for 25 minutes or until top is lightly browned. Serve with salad leaves.

Awsm Bacon Roasted Chicken Recipe

Ingredients

• 2 tablespoons butter
• 1 (4 pound) whole chicken
• salt and pepper to taste
• 1 teaspoon dried thyme
• 2 carrots, cut in chunks
• paprika to taste
• 8 slices bacon
• 2 cups beef broth
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Directions

1. Preheat the oven to 450 degrees F (220 degrees C).
2. Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. 
3. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
4. Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
5. Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.

Awsm Yoghurt & Muesli Parfaits Recipe

Ingredients
1 1/2 cups frozen mixed berries
1/2 teaspoon vanilla extract
1 tablespoon apple juice
1 1/3 cups Basic muesli (see related recipe)
1 1/3 cups reduced-fat Greek-style yoghurt

Method
Step 1. Combine berries, vanilla and apple juice in a bowl. Set side for 20 minutes or until berries have thawed.
Step 2. Spoon 2 tablespoons muesli into each of four 1 cup-capacity glasses. Top each with 2 tablespoons yoghurt and 2 tablespoons berry mixture. Repeat with remaining muesli, yoghurt and berry mixture. Serve.

Awsm Chicken & Lychee Salad with Wontons Recipe

Ingredients
2 (about 200g each) chicken breast fillets
5 shallots, trimmed
5cm-piece fresh ginger, peeled, sliced
250g pkt bean sprouts
1 bunch fresh mint, leaves picked
1 bunch fresh coriander, leaves picked
565g can lychees, drained
2 shallots, extra, trimmed, thinly sliced
Vegetable oil, to shallow-fry
9 wonton or gow gee wrappers
2 small fresh red chillies, finely chopped
80ml (1/3 cup) fresh lime juice
2 tablespoons fish sauce
2 tablespoons brown sugar

Method
Step 1. Place chicken, shallot and ginger in a large saucepan. Cover with cold water and season with salt and pepper. Bring to boil. Remove from heat and set aside, covered, for 3 hours or until cooled completely.
Step 2. Shred chicken and place in a bowl. Add bean sprouts, mint, coriander, lychees and extra shallot.
Step 3. Add oil to a saucepan to reach a depth of 4cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread turns golden in 15 seconds). Cut 3 wonton wrappers into 5 strips each. Add strips to oil and cook for 1 minute or until puffed and golden. Transfer to a tray lined with paper towel. Add the remaining wonton wrappers, in 2 more batches, and cook for 1-2 minutes or until puffed and golden. Transfer to the tray.
Step 4. Whisk the chilli, lime juice, fish sauce and sugar in a small bowl until combined. Divide the whole wrappers among serving plates. Top with the chicken mixture and wonton strips. Drizzle over the lime dressing.

Awsm Vietnamese-style Prawn & Bean Stir-fry

Ingredients

80ml (1/3 cup) chicken stock

60ml (1/4 cup) fresh lime juice

1 1/2 tablespoons fish sauce

3 teaspoons brown sugar

2-3 small fresh red chillies, halved, deseeded, finely chopped

3 teaspoons light olive oil

16 green king prawns, peeled leaving tails intact, deveined

1 large brown onion, halved, thinly sliced

2 large garlic cloves, finely chopped

150g green beans, topped, halved

150g Italian flat beans, topped, halved

100g butter beans, topped, halved

1 bunch snake beans, cut into 5cm lengths

1/3 cup firmly packed fresh coriander leaves

Baguette (French breadstick), to serve

Method

Step 1. Combine stock, lime juice, fish sauce, sugar and chilli in a screw-top jar. Shake until the sugar dissolves and set aside.

Step 2. Heat 1 teaspoon of oil in a wok over medium heat. Add the prawns and stir-fry for 2 minutes or until prawns just change colour. Transfer to a plate and set aside.

Step 3. Heat the remaining oil in the wok over medium-high heat. Add onion and stir-fry for 4 minutes or until brown. Add garlic and all the beans and stir-fry over high heat for 4 minutes or until beans are tender crisp. Add lime dressing and stir-fry until combined. Add prawns and coriander and toss until heated through. 4. Divide stir-fry among bowls and serve with baguette.

Awsm Thai Beetroot Slaw

Ingredients
1 large (300g) beetroot, peeled, cut into matchsticks
2 medium (200g) carrots, peeled, cut into matchsticks
2 cups shredded savoy cabbage
1/2 small red onion, thinly sliced
1/2 cup fresh coriander leaves, roughly chopped
1/2 cup fresh mint leaves, roughly chopped
1/2 cup Thai basil leaves, roughly chopped
2 tablespoons fried shallots

Dressing
2 tablespoons sweet chilli sauce
2 tablespoons lime juice
2 tablespoons fish sauce

Method

Step 1. Make Dressing: Place ingredients in a bowl. Whisk to combine.

Step 2. Place beetroot, carrot, cabbage, onion, coriander, mint, Thai basil and dressing in a bowl. Toss to combine. Sprinkle with fried shallots. Serve immediately.